Chef de Partie

Introduction:

A renowned Japanese restaurant with a coveted 2-year waitlist in Japan is bringing its exceptional woodfire yakitori to Singapore in partnership with Ebb & Flow Group.

Located within the luxurious Mondrian Hotel, our new location opening in December 2024 will offer an elevated dining experience that marries traditional techniques with a sophisticated atmosphere.

Job Responsibilities:

• Assisting the Sous Chef with daily kitchen operations
• Ensure consistency in taste, quality, temperature, and preparation of each food served
• Prepare mise-en-place for kitchen operations
• Maintain and upkeep of kitchen machinery and equipment
• Facilitate ordering and receiving of inventory
• Ensure that the team comply with the health and safety regulation during food preparation

Who are we looking for:

• A valid Food Hygiene Certificate (minimally Level 1)
• Good understanding of the preparation and storage of ingredients
• Excellent attitude towards learning; the team welcomes aspiring chefs with little to no relevant experience in Italian cuisine

Perks:

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry

If you're a passionate chef with a strong work ethic we invite you to apply!

• Must need to work on weekends and public holidays
• Must have Proficiency to speak English, Tamil,
• Gujarathi and Hindi
• Must have atleast 3 years cooking expereince in all kind of Gujarathi food receipes
• 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

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Responsibilities

.Set up the kitchen with cooking utensils and equipment ,like knives, pans and kitchen scales

.Study each recipe and gather all the necessary ingredients .Cook food in a timely manner

.Delegate tasks to kitchen staff

.Inform wait staff about daily specials

.Ensure appealing plate presentation

.Supervise cooks and assist as needed

.Slight modify recipes to meet customers' need and requests

.Monitor food stock and place orders

.Check freshness of food and discard out-of-date items

.Experiment with recipes and suggest new ingredients

.Ensure compliance with all health and safety regulations within the kitchen area

Requirements

.Proven work experience as a chef or cook

.Hands-on experience with various kitchen equipment

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

We are looking for motivated individuals to join our kitchen:

Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

Prepare and cook food in all areas of the kitchen as and when directed

Able to deliver food items on time with consistent standard & presentations

Coordinate food production, stock and quality

Ensure station is organized so that meals go out on time and the work area remains clean and orderly

Constantly check the quality of food prepared with regards to taste and temperature according to the company standard

Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage

Oversee the cleanliness of kitchen, the equipment, work stations and environment.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Job Description & Requirements

Chinese food

Can fry and cut

To work with the kitchen team to produce food for the unit to a high standard daily.

To ensure kitchen is supervised and managed efficiently and effectively to ensure total accountability for their productivity and efficiency

Knowledge of health and safety standards

Handle the planning and development of menus and recipes

Ensure that all areas of the kitchen are clean and sanitized including food processing equipment, cooking utensils and other light equipment.

Work well under pressure and have no qualms assuming additional responsibilities.

Ensure prompt and speedy delivery of the orders

Requirements

Experience in Catering food

Previous traditional Indian Restaurant Experience

Restaurant Industry Knowledge

Extensive Food and Beverage Knowledge

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.
love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.
REQUIREMENTS:
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.
The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.
A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

58 RECRUITMENT PTE. LTD

19C9772

67026282

We are looking for motivated individuals to join our kitchen:

Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

Prepare and cook food in all areas of the kitchen as and when directed

Able to deliver food items on time with consistent standard & presentations

Coordinate food production, stock and quality

Ensure station is organized so that meals go out on time and the work area remains clean and orderly

Constantly check the quality of food prepared with regards to taste and temperature according to the company standard

Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage

Oversee the cleanliness of kitchen, the equipment, work stations and environment.

Job Responsibilities

• Assist Chef with creation and preparation.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.
• Ensure all equipment are cleaned and kept properly.
• Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Other ad-hoc duties as requested.

Job Requirements

• Candidate must possess at least 1 to 2 years relevant experience in dining cuisines;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays

Job Descriptions

# Food Preparation:

• Assist in the preparation of ingredients, such as cutting, chopping, and peeling vegetables, and portioning meats and seafood.
• Follow recipes and cooking techniques provided by senior kitchen staff to ensure consistency and quality of dishes.
• Prepare basic sauces, dressings, and garnishes as directed by the Chef de Partie or Sous Chef.

# Cooking:

• Cook and assemble simple dishes, such as soups, salads, appetizers, and desserts, under the supervision of senior kitchen staff.
• Monitor cooking times and temperatures to ensure that food is cooked properly and meets safety standards.
• Assist in grilling, sautéing, frying, baking, and other cooking methods as required.

# Kitchen Operations:

• Maintain cleanliness and organization in the kitchen, including washing dishes, sanitizing work surfaces, and storing food items properly.
• Assist in receiving and storing deliveries of food and supplies, checking for quality and freshness.
• Follow proper food handling and sanitation procedures to prevent contamination and ensure food safety

# Learning & Development:

• Learn and develop culinary skills under the guidance of experienced kitchen staff, including knife skills, cooking techniques, and recipe execution.
• Seek opportunities for training and skill enhancement to advance within the culinary profession.
• Demonstrate a willingness to learn and adapt to the dynamic environment of a professional kitchen

Job Requirements

• Previous experience in a kitchen environment is preferred but not required.
• Basic knowledge of food safety and sanitation practices.
• Ability to follow instructions and work effectively as part of a team.
• Good communication skills and a positive attitude towards learning.
• Physical stamina and the ability to work in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

Benefits

• Multi-cultural work environment;
• Dedicated training programs;
• A highly motivated team;
• Firm commitment to the development of careers.

Working Hours

• 44 - 50 hours a week
• Shift depends on the weekly roster

5-6Days / Central / Near MRT

$2.8K - $3.8K

Job Responsibilities:

· Support the Sous Chef and Head Chef with daily tasks

· Provide guidance and leading the chefs including but not limited to, line cooking, food preparation, and dish plating

· Oversee and organize kitchen stock and ingredients

· Keeps cooking stations well-stocked, especially before and during prime operation hours

· Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns

· Supervise and assist in all food preparation and presentation to ensure quality and restaurant standards

· Work with the head chef to maintain kitchen organization, staff ability, and training opportunities

· Verify that food storage units all meet standards and are consistently well-managed

· Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing

Requirements:

· At least 3 years’ experience

· Process Food and Beverage Safety and Hygiene certificate

· Strong knowledge in Food and Beverage

· Strong organizational and problem-solving skills and attention to detail

· Must be able to work on shift roster (including Sat, Sun & PH)

The incumbent will be reporting to the Head Chef and assisting in the management and supervision of the kitchen operations, design and plan the menu, control inventory and managing the food cost.

Responsibilties depending on level and positions:

• Responsible in supervising, training and mentoring the kitchen crew (Sous Chef)
• Planning the work schedule for kitchen crew (Sous Chef)
• Maintain and enforce operational health and safety standards and food hygiene regulations
• Ensure that all food items are prepared according to standard receipe and control food portion and minimizing waste
• Ensure accurate use and maintenance for all the kitchen equipment
• Maintain adequate amount of food, storage containers, packaging supplies etc.
• Maintain proper ordering and receiving orders according to standard operating procedures
• Responsible for quality, taste and presentation of the food in accordance with the standards

Requirements:

• At least 1-5 years of working exeperience as a Chef specialized in preparing chinese cuisine (depending on position)
• An individual who has passion in food creation and leadership oriented
• Establish effective standards for all food production and presentation
• Preferably able to manage food stock, purchase, track expenses and manage a budget

Western Cuisine Cook

Working days: 6 days, 9hour per day (more than 48hour consider OT)
Location: MBS
Salary: $2,300 - $2,600

Job Description:
• Prepare all ingredient assigned by Head Chef/Junior Sous chef.
• Cook and plate food items accurately to specifications.
• Ensure the daily kitchen set-up is carried out on time and in accordance to the standards.
• Ensure all work stations and equipment are maintained in a clean and fully operational manner all the time.

Job Requirements:
• Prefer working experience in the western restaurant

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Experience for Minimum of 6 years in Expertise in Andhra Cuisine, and experienced in South and North Indian CuisinesExperinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.Experience in Andhra cuisine for minimum of 5 years
Prepare SOP for Authentic Andhra, South And North Indian
Prepare check list for Andhra spices and procurement
Authentic recipes have to be prepared under guidance
Apply food safety management systems for food service establishments.
Overall responsibility for the kitchen’s daily operations.
Liaising with the relevant companies for food orders.
Creating new dishes and menus.
Interviewing and hiring new staff.
Maintaining/raising the food’s profit margins for your employer.
Monitoring and controlling stock levels.
Ensuring correct stock rotation procedures are followed.
Implementation of health and safety procedures in the kitchen.
Estimating costs and ensuring all purchases come within budget.
Taking care of the kitchen’s accounts and creating a work roster.

• Provide efficient, accurate preparation of food for prompt customer delivery with the established SOP and outlet’s and centre kitchen's service standard
• Orientate, train and work closely with the junior cook to ensure smooth flow of operation.
• Estimate food needs and work with company’s listed external supplier place orders and schedule delivery
• Ensure that proper security procedures are in place to protect kitchen staff, customers and company assets
• Ensure safe working and guest environment to reduce the risk of injury and accidents.
• Ensure consistent high quality of food preparation and service
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate and prepare ingredients availability for daily operation
• Stand in for other cook in other outlets when needed.
• Assist in dish washing duties and ensuring the cleanliness of cookware , dishes and cutleries

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.