Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

1) Head Chef, with relevant chef experiences for 3 years

2) Sous Chef, with relevant chef experiences for 2 years

3) Kitchen Helper (full time/part time) no relevant experience can be considered

Requirements:

● with a minimum of 2 years food service experience in casual dining experience and basic wine knowledge .

● good communication skills with positive attitude and teamwork

● responsible for the day-to-day operations and customer service oriented

● experience in newly set-up restaurant will be advantage

● staff meals provided

● uniform provided

● other incentives and allowances after confirmation

1. Responsible for managing the end to end kitchen operations
2. Overseeing the food preparation and presentation process in line with the laid out guidelines and highest standards
3. Creating new menus or updating existing dishes with the sous chef and chef de partie ensuring the variety and quality of the servings
4. Keeping a close eye on presentation and polishing the dishes before they reach the customer.
5. Budgeting, planning, food purchasing, and inventory management
6. Maintaining the highest standard of hygiene in the kitchen area
7. Overseeing Recruitment, training, and mentoring process for junior chefs and commis
8. Arranging repairs and replacement of broken equipment and appliances
9. Promote a climate of positive work culture and motivate the workers as and when required.

Requirements

1. Prior experience in working as a Head Chef with a reputed restaurant, cruise, or similar organization
2. Exceptional kitchen management skills
3. Ability in delegating and monitoring responsibilities
4. Outstanding communication and leadership skills
5. Up to date with the culinary trends and professional kitchen operations
6. Familiar with computer programs like MS Office, restaurant management software, and POS
7. Trained in health and safety standards
8. Professional degree in hotel management, culinary science, or similar certification

Job Description & Requirements

1. Prepare South and North Indian Cuisine

2. Prepare a variety of Naan breads and kebabs

3. Plan Menu and manage event's food Order

4. Control and train staff in the kitchen

5. Control cost

6. Work with Master Chef to plan and create set meals

7. Plan and create new dishes for festive seasons

8. Organize and allocate tasks for cooks to prepare misen place

9. Manage Tandoor Oven

10. Prepare masala for grinding for a variety of gravies

11. Prepare a variety of marinates and cuts for meats and vegetables

12. Create new dishes every month

Proficient in Asian and Southeast Asian cuisine, writing menus, planning kitchen work, and arranging collaborations with colleagues. It requires self-discipline and a clear plan for the company's development prospects.Proficient in Asian and Southeast Asian cuisine, writing menus, planning kitchen work, and arranging collaborations with colleagues. It requires self-discipline and a clear plan for the company's development prospects.

• Strong culinary skills and knowledge of various cooking techniques, ingredients, and cuisines.
• Responsible for food preparation, including chopping, marinating, seasoning, and cooking.
• Supervise kitchen staff to ensure food is prepared correctly.
• Collaborate with the Group/Head chef in creating and developing menu items.
• Suggest changes and improvements to the menu based on customer feedback and food trends.
• Lead and manage kitchen staff effectively. This includes assigning tasks, providing guidance, and ensuring that everyone follows safety and hygiene standards.
• Responsible for managing kitchen operations, such as ordering supplies, maintaining inventory, and ensuring proper food storage. They should also manage kitchen equipment and make sure it's well-maintained.
• Ensure that all dishes leaving the kitchen meet quality and presentation standards set by the Group/Head chef.
• Train and mentor kitchen staff, helping them improve their skills and grow in their careers.
• Comply with all food safety and sanitation regulations and ensure that the kitchen operates in a safe and hygienic manner.
• Effectively manage time to meet service deadlines, ensuring that food is ready for service at the right times.
• Work closely with the front-of-house staff, including servers and hosts, to ensure smooth service and handle customer special requests or complaints.
• Enforce strict adherence to food safety and hygiene standards in compliance with local regulations.

Requirements:

• A culinary degree or formal training from a culinary school preferred
• 2 to 3 years of experience as sous chef or similar position (junior sous chef or senior CDP) in a professional kitchen
• Proficiency in cooking techniques, knife skills, and a deep understanding of various cuisines.
• Strong leadership and communication skills to manage kitchen staff effectively.
• Meticulous attention to detail is essential for maintaining food quality and presentation.
• The ability to work in a fast-paced, high-stress environment and adapt to changing circumstances is crucial.

Job Description & Requirements

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• 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

Brief description of the Restaurant

We handcraft our gourmet burger and side dishes using only fresh and quality ingredients.

Our aims are to provide restaurant standard food at hawker fare, and to provide premium burger at affordable prices to everyone.

Job Descriptions

• Manage cooking
• Handle kitchen helper

Job Requirements

• Able to cook

Working hours

• 50hours per week

Duties & Responsibilities:

· You’ll become a key member in ensuring our customers have a great experience dining with us, and that our passion for this comes through!

· Ensure that the exceptional quality and consistency of our dishes are maintained 100% of the time

· Assist with Mise en Place and kitchen preparation

· Assist in ensuring that equipment and appliances are sanitized and ready for use

· Ensure that ingredients and handled and stored with strict adherence to Food Safety and Hygiene standards

· Work closely with the front of the house service team to hear and action customer feedback

· Support the execution of in-resto special events.

Job Requirements:

• Previous professional kitchen experience in Japanese Cuisine

• Someone who is passionate, positive, eager to learn, and approachable

• Physically able to stand and move around during operational hours

• Ability multi-tasking

Locations:

1 Vista Exchange Green, The Star Vista,

Salary Package:

We offer competitive compensation and benefits packages based on experience and position. Basic Salary from $2,700.

Full-Time Benefits:

• Statutory Benefits (AL, Sick Leaves, Medical outpatient reimbursement)

• 5.5 day work week

• Staff Meal provided

• Uniforms provided

• Monthly Tips sharing and quarterly sale incentive.

• Yearly increment and Variable Bonus (Performance Based)

• Staff Discounts

• Group Hospitalization and Surgery Insurance

• Internal and External Training opportunities

• Service Award, Employee Referral Scheme

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Italian Fusion

• Tanjong Pagar

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah Crescent

HIRING FOR:

COMMIS COOK

1. RISTORANTE LUKA

Japanese & Western Fusion

Job Description:

Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:

• Follow the Sous Chef / Head Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor, and ensure adequate supply at the cooking stations
• Prepare specific food items and stock up required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Be responsible for stock rotation by ensuring the freshness of ingredients to be used
• Practice proper inventory management through the safeguarding of stocktaking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• 1 or 2 years related experience in a Food & Beverage (F&B) establishment

*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Cooks and CDPs into established Junior Sous Chefs and Sous Chefs

• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

• With more than 2 years experience
• Able to work independently
• Having the knowlegde about Food Products
• Working Time :6 Days/ Week, 1 Day off

Benefit

1.CPF/AL(Follow MOM)

2.Bonus

3.Staff meals will be provide

4.Uniform will be provide

Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality

Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner

Accountable for food cost management, menu planning, development and creation of new products when required

To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

housekeeping, and cleanliness & tidiness of work area

Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering

To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

Job Scope:

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Requirements and skills

• Experience in kitchen, preferably at least 1 year
• 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
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Lead of the kitchen brigade and ensure ongoing development of Team Members

• Identify an effective approach to succession planning

• Create menus that meet and exceed customers’ needs and conform to brand standards

• Ensure the consistent production of high quality food through all hotel food outlets

• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers

• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members

• Manage department operations, including budgeting, forecasting, resource planning, and waste management

• Manage all aspects of the kitchen including operational, quality and administrative functions

• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner

• Ensuring adequate resources are available according to business needs

• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation

• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets

• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events

• Maintain good communication and work relationships in all hotel areas

• Ensure that staffing levels are maintained to cover business demands

• Ensure monthly communication meetings are conducted and post-meeting minutes generated

• Manage staff performance issues in compliance with company policies and procedures

• Recruit, manage, train and develop the kitchen team

• Comply with hotel security, fire regulations and all health and safety and food safety legislation

• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner

• Manage financial performance of the department so all planning is in line with hotel objectives

• Manage food control systems are adhered to them so margins are on target in a pro-active way

• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends

• Be environmentally aware

• Ensure food wastage program is adhered to so that margins are on target

• Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

• Previous, relevant experience as an Executive Chef in the hotel industry

Job Descriptions

• Prepare and present dishes according to the restaurant's standards and customers' preferences
• Manage inventory of ingredients and supplies
• Maintain cleanliness and organization of work area
• Collaborate with other chefs and kitchen staff to ensure timely preparation and delivery of dishes
• Ensure compliance with food safety and sanitation regulations

Job Requirements

• 2 years of experience is prefered

Benefits

• Full Attendance Incentives
• Staff Meals provided
• Medical
• Annual leave
• Uniform provided
• After midnight transportation provided

Working hours

• 6 days 44 hrs per week

Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality

Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner

Accountable for food cost management, menu planning, development and creation of new products when required

To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

housekeeping, and cleanliness & tidiness of work area

Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering

To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

· Preparation of all food and beverages

· Regular review of menu to ensure food offerings are well received

· Ensure that all food and products are prepared and served consistently. Standard will be followed according to the recipe.

· Able to create and plan new food offerings when required

· Inventory management and ensuring sufficient stock level at all times

· Provide excellent customer service and ensuring quality of food and beverages served to customers

· Compliance with SFA safety and hygiene standard requirements

· Committed in achieving customer satisfaction and service excellence

· Team player and able to work in a fast-paced environment

· Positive attitude with a friendly personality

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others)
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others)
• Effective reporting and discussing with the direct report

Secondary

• Oversee general day-to-day management & operational of the restaurant business
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress
• Assist Outlet Manager for new team members recruitment and training
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers
• Ensure that all foods are served as fast as possible
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards
• Ensure kitchen housekeeping is carry on as scheduled
• Understand and support hall operation

Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner

Accountable for food cost management, menu planning, development and creation of new products when required

To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

housekeeping, and cleanliness & tidiness of work area

Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering

To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

He or she must know how to cook Sichuan or Hunan cuisine. He or she must be very independent and hardworking. He or she must be well versed in the ingredients and know where to source the necessary ingredient’s supplier. He or she must have teamwork with their workmate. He must well organize in food inventory.

We are looking for fun and vibrant team players who love to deliver unforgettable experiences for our guests through culinary excellence and perfect execution!

Duties & responsibilities include the below:

• Bring pride, creativity and finesse to our dynamic family
• A team player
• Excellent communicator with an eye for detail - the abilty to multitask is important
• Delivering unforgettable experiences that strike a chord with our guests on an emotional level
• Ensuring the kitchen is maintained in an impeccable manner
• Complying with all food and beverage regulations as per the NEA
• Work closely all Chefs in all food preparation and service
• Ensure high standards in food preparation
• Understand and be up to date in product offerings
• Uphold high standards in cleanliness and food hygiene
• Assist the other chefs with their duties
• 1 year of experience in culinary field, at least.
• A certificate or diploma in culinary field will be a plus
• A self-motivated and disciplined individual who is eager to learn

A positive outgoing personality and creative thinking is what makes all the difference in this position – add reliability and a great work ethic into the mix and we’d be delighted to chat with you today!