Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Our client is an established F&B operator in Singapore, known for managing a diverse collection of multi-concept gastrobars across prominent locations. They are seeking for Sous Chef - Korean/Japanese Cuisines.

Menu Development:

• Suggest and recommend improvements in existing food recipe for top quality satisfaction.
• Be in the trend of new food menu.
• Research and development unique recipes, monthly and seasonally.
• Suggest and present food tasting with the Management Team on new menu.

Staff Management:

• Hire, train and supervise staff.
• Schedule employees schedules.
• Highlight and address staffs disciplinary issues and conflicts.
• Devise strategies and teaching plans to improve all staff skillsets.
• Conduct staffs performance reviews and set performance goals and provide constructive feedback
• Review and recommend new processes to increase productivity and efficiency levels of all staff.

Food Service:

• Implement processes and devise strategies to improve staffs productivity and efficiency levels.
• Train and educate staff on food service.
• Enforcing top of the line food service is executed from all staff.
• Ensure customer service and overall satisfaction.
• Ensure all Chef execute the operations according to the system and processes in place.
• Handles customers complaints and gather feedback to improve processes.

Inventory Management:

• Oversees inventory levels for food and supplies.
• Monitor kitchens inventory control.
• Coordinate and ensure timely deliveries.

Quality Control:

• Maintain high standards for food quality.
• Being hands-on and ensure that all chef is delivering high standards and quality.

Cost control:

• Manage operational costs and expenses.
• Implement cost-saving measures without compromising quality.
• Negotiate with existing suppliers to bring down COGS.
• Optimize food wastage and sustainability.

Hygiene and Facilities Management:

• Ensure the cleanliness and maintenance of the kitchen is at top of the line
• Recommend new processes to improve the overall hygiene of the outlet
• Implement new processes to ensure sanitation standards.
• Schedule regular inspections and maintenance tasks, ensuring that the task are done on time.
• Coordinate repairs and maintenance as needed.

Marketing and Promotions:

• Work with our Creative Marketing Team to devise new promotions.
• Collaborate with the Creative Marketing Team to come up with new contents to attract customers.
• Monitor the effectiveness of promotions and update the data accordingly.
• Ensure that the marketing objectives are always met.

Event Management:

• Plan and execute outlets monthly events and promotions with the Creative Marketing Team.
• Coordinate the logistics and ensure set ups of monthly events is done according to plan
• Coordinate the operations workflows for Kitchen, Bar and Service Crew for private events.

Financial Management:

• Prepare and record food sales report.
• Monitor and analyze food performance report.
• Book-keeping of existing recipes, new recipes, cost & food performance report.
• Contribute to budget planning and financial forecasting.

Communications:

• Be the connecting bridge between all departments, Creative Marketing, Floor Team, Management Team.
• Research and source new suppliers for high-quality ingredients.
• Prompt and swift reply to the Management Team.
• Prompt and swift execution of instructions from the Management Team.

Requirements:

• Diploma in Culinary Arts/degree from a recognized institution, or equivalent practical experience in the kitchen
• At least 4- 6 years of experience in a kitchen or culinary management role, preferably in a high-volume or multi-concept establishment.
• Food safety and hygiene certification (e.g., HACCP, Food Handler's Certification)
• Strong leadership, problem-solving, and organizational skills.
• Attention to detail, creativity, and a passion for food.
• Ability to thrive under pressure and multitask effectively.

Interested candidates, please send your CV to: [email protected] Or Click APPLY

Gemini Personnel Pte Ltd

EA License number: 23s2015| EA Registration number: R24120181

JOB DESCRIPTION:-

• Able to prepare Bangladeshi food dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

Job Description & Requirements

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Excellence in North Indian cuisine and baking & pastry
• Designing delicious and attractive menus and continuously making improvements
• Develop a relationship with regular customers
• Follow food and safety regulations
• Order food supplies for the kitchen
• Ensure that customers are satisfied with food and service
• Assist with marketing events
• Create restaurant policies
• Maintaining positive customer relationships, processing complaints, and responding to customer needs.
• Assisting with marketing events.

>> Job title: Restaurant Chef / Central Kitchen Chef

>> Location: 1 Selegie Road Singapore 188306 / 200 Pandon Loop Singapore 128388

>> Working hours: 6pm to 3am

>> Salary: $3000 - $5000

>> Preference: Full-time job

HIGHLIGHTS:

- Attractive BONUS + Extra Incentives

- One-on-one coaching system

- Career Progression

- Frequent Bonding Events

- Personal Development Training


RESPONSIBILITIES:

- Measuring meal ingredients accurately for the Senior Chef

- Preparing meals by washing, peeling, seasoning and chopping of vegetables and meats

- Preparing basic sauces for meals, as directed by the Senior Chef

- Receiving deliveries and verifying that all ordered items are received and are good quality

- Taking inventory of restaurant supplies and notifying the relevant person/s when stock is low

- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers

- Cleaning and ensuring that all the work stations are organised and properly sanitised

- Kitchen management, procurement of kitchen items and reports on the stock level of the food.

REQUIREMENTS:

- Team Player

- Good Learning Attitude

- Citizen or PR preferred

Wave Entertainment Welcome you to join our team!

Job Description

Support chef and kitchen operations in ensuring the efficient preparation for all aspects in the kitchen

Assist in manage and handle all purchase requests, market list order and recipe costing

Assist in food production from start and get delivered to the table; be in control of the step-by-step preparation to ensure highest food quality are met

Adhere to all standards of food presentation, production, and portioning controls.

Complies and ensures food hygiene policies are strictly adhered

Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.

Provide accurate recipes with appropriate training to the junior staff/cooks enabling them to deliver consistent food product.

Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.

Prepare efficient daily work list and train the cooks to produce mise en place with sense of priority and time management

Be willing to undertake additional duties and responsibilities of work outside the normal daily routine but within the overall job scope of this position

Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are mainteained at all times.

Requirements

Certificate in Culinary

3 years of experience in a hotel

Relevant experience and knowledge in food cost

Able to work shift work and/or weekends and public holidays

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Supporting the daily activities of the back-of house kitchen
• Prepare ingredients by chopping, slice, mince food ingredients.
• Basic Knowledge on raw meat, seafood handling
• Follow instructions and SOP given and food ingredient handlings, minimize food waste daily
• Check Inventory from time to time
• Mise en place daily work stations and ready for service
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Responsibilities

Personnel Management

l Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.

l Adapt yourself to business needs and be willing to work any day of the week and any shift.

l Remain focus and complete one task before switching to the next one.

l Follow work list assigned by Chef de Partie, completed within acceptable time frame.

l Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.

l Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.

l Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.

l Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.

l Report to culinary management any maintenance defects using the correct and proper procedures.

l Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.

l Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

Kitchen / Food

l Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.

l Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.

l Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.

l Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.

l Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Job Requirements

l Degree / Diploma and Certification in Culinary Arts

l 1-3 years of experiences as culinary arts

l Able to identify different kind and categories of raw materials.

l Can differentiate the various type of cuisines.

l Basic cooking and sanitary knowledge

l Monitoring of basic cooking preparation techniques and utilization of knives.

l Have a well-groomed, professional appearance.

l Willing and able to work shift work.

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Assistant Chef Job Scope

1. Food Preparation

• Assist the Head Chef in preparing ingredients (e.g., chopping vegetables, portioning meats).
• Follow recipes and instructions to ensure food consistency and quality.
• Prepare sauces, soups, and other minor dishes as directed.

2. Cooking Assistance

• Cook simple dishes under the supervision of the Head Chef.
• Assist in plating and garnishing dishes to maintain presentation standards.

3. Kitchen Organization and Maintenance

• Ensure that the kitchen is clean, sanitized, and organized at all times.
• Wash, clean, and store kitchen tools, utensils, and equipment properly.
• Keep track of inventory levels and inform the Head Chef of shortages.

4. Health and Safety Compliance

• Follow all health and safety regulations in the kitchen.
• Ensure proper storage and handling of food to avoid contamination.
• Assist in maintaining compliance with local food hygiene standards.

5. Menu Support

• Provide suggestions and feedback to the Head Chef regarding menu improvement.
• Help test new recipes and dishes.

6. Team Collaboration

• Work closely with other kitchen staff to ensure smooth operations.
• Support colleagues during busy service periods.

7. Other Duties

• Assist in setting up and clearing down the kitchen before and after service.
• Perform other tasks as assigned by the Head Chef or Kitchen Manager.

The Assistant Chef role is vital in maintaining kitchen efficiency and supporting the team in delivering high-quality meals.

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Chef De Cuisine, your job responsibilities include, but not limited to:-

Responsibilities

• Plan, direct, control and co-ordinate the activities of the kitchen staff.
• Assists in building an efficient team by taking an active interest in their welfare, safety and development.
• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.
• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.
• Planning of cost control.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
• Ensure the quality of food preparation is in accordance with the established standard.
• Quality control of ingredients.
• Provides ideas for new dishes and menu planning.
• Checks food items/ingredient stock and prepares daily market list.
• Equipment control.
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

Requirements

• 3 years of relevant experience in relation to the Sous Chef Position.
• Good time-management skills and able to work under pressure.
• Team player with good leadership and communication skills.
• Able to do shift work, weekends and public holidays.

Please be informed that only shortlisted candidates will be notified.

For more information, please visit www.goodwoodparkhotel.com

Join Our Team at Zén – A 3-Michelin-Star Experience in the Heart of Singapore

Are you an ambitious and talented chef eager to elevate your career in a world-class, award-winning kitchen? Zén, one of only three three-Michelin-starred restaurants in Singapore, is seeking a dynamic Demi Chef de Partie to join our exceptional team.

At Zén, we offer a gastronomic journey that blends the finest local ingredients with world-class delicacies. Our carefully curated tasting menu is served in a stunning three-story shophouse in downtown Singapore, where each dish is crafted to perfection.

Key Responsibilities for Demi Chef de Partie at Zén:

• Prepare and Execute Dishes to Perfection: Assist in the preparation and execution of dishes in accordance with Zén's high standards, maintaining impeccable quality and consistency.
• Work Across Multiple Stations: Oversee designated sections of the kitchen, ensuring all ingredients are properly prepared and the team is organized, efficient, and productive.
• Collaboration and Team Support: Work closely with the Sous Chefs and Chef de Partie to ensure smooth communication and teamwork within the kitchen, assisting other stations when necessary.
• Maintain Cleanliness and Organization: Uphold cleanliness and hygiene standards at all times, ensuring that the kitchen is a safe and efficient working environment.
• Train and Mentor Junior Staff: Provide guidance and mentorship to junior team members, helping them develop their skills and understanding of Michelin-star kitchen standards.
• Ingredient Handling: Ensure proper storage and handling of ingredients, minimizing waste and maximizing the quality of each dish.
• Creativity and Innovation: Contribute to the development of new dishes and menu items, bringing creativity and passion to the kitchen while adhering to the core principles of Zén's culinary vision.

Employee Benefits Include:

• Competitive Salary
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

Why Join Zén: At Zén, we don’t just create exceptional dishes – we create an extraordinary work environment. You will have the opportunity to work alongside a talented, passionate team in a Michelin-starred restaurant. We are committed to your professional growth and offer continuous training and development to help you achieve your culinary goals.

Joining our team means becoming part of a family that is driven by culinary innovation, teamwork, and excellence. At Zén, your creativity will flourish as you contribute to one of the most exciting dining experiences in Singapore.

If you are a motivated, dedicated chef with a passion for excellence, we invite you to apply and be part of the extraordinary culinary experience we offer our guests.

Summary

This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens.

Job Responsibilities

Operation

• Responsible for kitchen operations for events & functions.
• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Work closely with the Executive Sous Chef & Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Executive Sous Chef & Executive Chef and recommends menu price adjustments.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve quality of food or lower food cost.
• Check the maintenance of all kitchen equipment.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Interview, select and recruit team members.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management.

Qualifications / Requirements

• Minimum 3 years’ experience in a similar capacity
• Strong passion for creating authentic, modern, fusion cuisine.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast-paced environment, with a keen eye for quality control.
• Good communication and customer contact skills.
• Knowledge of food and health safety standards including HACCP.

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role:

Chef de Partie (Night Chef)

The Night Chef is responsible for the flawless execution of all culinary tasks during the overnight shift. Working independently, the chef ensures timely preparation for the morning shift and breakfast service while managing In-Room Dining orders. This role requires strong collaboration and coordination with the morning team to ensure a seamless handover.

What you will do:

• Manage daily kitchen operations, ensuring efficient station setup and execution for breakfast and overnight service, maintaining the highest culinary standards
• Collaborate on menu development and preparation of guest orders, maintaining consistent quality, portioning, and presentation standards.
• Plan and prepare food items thoughtfully to minimize waste and avoid shortages.
• Communicate effectively with the Sous Chef and front-of-house regarding menu updates or operational challenges.
• Monitor food costs, control waste, and assist in ordering perishables to maintain optimal inventory levels.
• Uphold food safety, hygiene standards, and proper storage practices, including labelling, stock rotation, and temperature monitoring.
• Train, motivate, and supervise kitchen staff, fostering teamwork and adherence to hotel standards.
• Lead by example with an organized, positive, and customer-focused attitude, especially under pressure.
• Operate and maintain kitchen equipment safely and effectively, ensuring cleanliness at all times.

What you bring:

• Minimum of 4 years of related experience in a similar capacity in the related position with Four Seasons or other organizations, preferably with a luxury hospitality brand.
• At least 2 year of experience working in Southeast Asia, particularly in Singapore.
• Excellent knowledge of International culinary techniques, ingredients, and flavour profiles. Knowledge of local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Deep understanding and knowledge of Food and Health Safety regulations and policies.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires the incumbent to be on a permanent overnight shifts basis, including weekends, and holidays.

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

• Able to create authentic vietnamese cuisine southern and northern
• Able to blend in into company different culinary division to explore and create fusion gastronomy in the land of muit racial singapore.
• Being a vietnamese chef you are require to create new menu and written sop and do training to all outlet staff across inland wide.
• Food safety and good hygiene

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak.

SUMMARY

The role of a Senior Chef is to lead the kitchen team and manage daily kitchen operations in the absence of a designated Head Chef. This includes overseeing staff, driving kitchen efficiency, assisting with menu development, ensuring food quality and freshness, and managing inventory and budgets. The Senior Chef serves as the primary leader in the kitchen, maintaining high standards and fostering a positive and productive work environment.

RESPONSIBILITIES

• Acts as the primary leader of the kitchen, ensuring smooth operations during all shifts.
• Provides guidance and direction to kitchen staff, food preparation, and plating standards.
• Collaborates with the team to plan and adjust menus based on customer preferences, seasonal availability, and restaurant goals.
• Menu creation and development, aligning dishes with the restaurant's vision and customer preferences while maintaining high standards.
• Prepares and manages staff rosters to ensure optimal coverage and productivity.
• Implements and monitors the first-in, first-out (FIFO) system for food storage and ensures proper labeling and organization of all ingredients.
• Oversees kitchen readiness by ensuring stations are stocked and organized before peak service hours.
• Steps in as needed to perform any kitchen role, including dishwashing, to support the team during busy periods.
• Leads the training of new kitchen team members to meet or exceed restaurant standards.
• Manages inventory, ordering, and stock levels while minimizing waste and adhering to budgetary constraints.
• Continuously evaluates and improves kitchen processes to enhance efficiency, reduce waste, and maintain consistency in food quality.
• Ensures all food preparation and presentation meet restaurant quality and safety standards.
• Upholds strict adherence to food safety, hygiene, and sanitation requirements across all kitchen operations.
• Maintains kitchen organization and fosters professional growth through training opportunities for team members.
• Coordinates with restaurant management to address kitchen needs, budgets, and staffing concerns.
• Ensures compliance with all company policies, procedures, and operational guidelines.
• Attends meetings and training sessions as required by the management.
• Handles additional tasks and projects assigned by the restaurant management.