St Joseph's Home, a Person-centred residential healthcare facility located in Jurong West, is redefining the way we take care of our elderly, and would like to invite suitable candidates to apply for the position of:

COOK

Job Duties:

- Assist in the production of different types of food, including soft diet and pureed meals based on planned menus

- Ensure that all food is prepared and served in a timely manner, with a consistently high standard

- Comply with and uphold all health and safety standards with regards to all food, beverage and equipment in the kitchen

- Ensure cleanliness in all areas of the kitchen

- Maintain a clean, neat and professional appearance

Requirements:

• Minimum 2 years’ experience in similar capacity.
• Able to adapt, work well independently and in a team.
• Understand, speak and read basic English.
• Able to perform shift duty for 6-day rostered week (1st shift starts at 5.30am, last shift ends at 8.00pm) including weekend and public holidays.

Benefits

- Annual, medical, dental and hospital/surgical insurance coverage

- Meals are provided during shift work hours

Competitive Salary will be commensurate with relevant experience.

Applicants are invited to write with comprehensive resume, state current and expected salaries and enclose a recent photo to:

[email protected]

Responsibilities:

• Prepare, cook, and present a variety of Asian cuisine dishes, ensuring high standards of taste, quality, and presentation.
• Collaborate with the kitchen team to develop and refine menus, incorporating feedback and staying updated with culinary trends.
• Maintain cleanliness, organization, and sanitation in food preparation areas, ensuring compliance with health and safety regulations.
• Monitor food stock and ingredients, ensuring timely replenishment and proper storage to maintain freshness.
• Ensure proper handling and storage of all food items according to restaurant standards and food safety guidelines.
• Assist in kitchen operations, including managing inventory, coordinating with suppliers, and ensuring a smooth workflow during service.

Requirements:

• Minimum of 1 year of experience in cooking Asian cuisine in a professional kitchen environment.
• Strong knowledge of various Asian cooking techniques, ingredients, and flavor profiles.
• Ability to work efficiently in a fast-paced kitchen while maintaining attention to detail.
• Team-oriented, with excellent communication and collaboration skills.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Job Description:

We are looking for a highly motivated and skilled Commis Cook to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Follow recipes and instructions accurately to ensure consistency in taste and presentation
• Maintain a clean and organized workstation, adhering to food safety and hygiene standards
• Assist in the preparation of ingredients, including washing, peeling, chopping, and cutting
• Manage inventory, order supplies, and maintain stock levels
• Participate in daily kitchen briefings and contribute ideas for improving recipes and processes
• Support the kitchen team in any additional tasks as required

Qualities:

• At least 1 year of relevant working experience
• Basic knowledge of cooking techniques and kitchen equipment
• Passion for cooking and a keen interest in Nyonya cuisine
• Ability to work in a fast-paced environment and handle multiple tasks efficiently
• Strong teamwork skills and the ability to take direction well
• Commitment to maintaining high standards of cleanliness and food safety
• Willingness to learn and develop culinary skills

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organisational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. The ideal candidate should have a good understanding of the protocols and procedures of the food service industry, including health and safety standards. Candidates can receive experience through formal trainings and internships.

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Qualification and competences

 Certificate in food production from a recognized institution

 Food handler’s certificate.

 Experience of 3 years working in a kitchen providing meals for large numbers

 Ability to prepare and serve well-presented and attractive meals to individual requirements.

 A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

 The ability to form positive relationships with colleagues.

 Knowledge of prevailing regulations on Hygiene.

• 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.
• Maintain the cleanliness and general upkeep of Kitchen
• To complete daily market lists to ensure quality food ordering while maintaining budgeted costs
• To ensure that food hygiene and safety standards are maintained and complied
• Develop new menus recipes as necessary
• Execute any other duties as assigned

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Qualification and competences

 Certificate in food production from a recognized institution

 Food handler’s certificate.

 Experience of 3 years working in a kitchen providing meals for large numbers

 Ability to prepare and serve well-presented and attractive meals to individual requirements.

 A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

 The ability to form positive relationships with colleagues.

 Knowledge of prevailing regulations on Hygiene.

COOK SKILLED IN BOTH NORTH, SOUTH INDIAN AND WESTERN CUISINE NEEDED FOR INDIAN FUSION RESTAURANT. HAVE TO DO SPLIT SHIFTS (BREAKFAST/ LUNCH/ DINNER). WILL BE SOLELY RESPONSIBLE FOR ORDERING, PREPARATION (CUTTING MEAT, VEGETABLE, MARINATION, ETC) AND COOKING ALL DISHES. MUST BE MULTI TASKED PERSON. ONLY CANDIDATES WITH PAST EXPERIENCE WILL BE CONSIDERED.

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production following standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

Siglap/Bedok Area

Operations (F&B)

Full-Time

$2800-3500 PER MONTH

5-6 days/week (Based on operational needs)

Must be able to work on weekends.

Resposible for :

• Operate in the kitchen, cooking and manage inventory, order supplies and maintain cleaniness.
• Enforce a postive work culture emphasizing teamwork and collaboration.
• Maintain quality control in food and beverage preparation and conduct regualr store inspections.
• Be extremely comfortable around canines, interaction with animals. Need to spend a lot of times with them.
• Best job for Dogs/Cats lover .
• Ability to stand in all roles in the cafe. Cashier, Server.
• Opening and Closing of the Cafe .
• Western Food Mainly.

Job Requirements:

• Experience in a similar cooking role.
• Responsible team player.
• Ability to do simple cooking and preparing drinks.
• Barista skills is an advantage (but training will be provided).
• Cooking skills is an advantage (but training will be provided).
• Passion and pride in coffee making.
• Passion for F&B industry with proven experience in delivering excellent customer experiences.
• Strong interpersonal and communication skills.
• We will ONLY accept applicants who has a strong love for dogs/cats of all sizes.
• May require spending your day playing with dogs and cleaning after 'accidents'.

• Salary UP$2700 + Incentive + OT

• Variable Bonus + Meal Provided

• Working days: 6 days (8:00am – 5:00pm)

• Working Location: Bedok

• Excellent Welfare & Benefits

• Well Established F&B Company

Job Scope

• Assisting Chefs to prepare and arrange food ingredients to meet the production schedule demands.
• Maintaining and organising kitchen inventory and arrangement and storage of raw ingredients.
• Packaging of finished products and organisational of storage facilities.
• Operating a variety of kitchen appliances including cutters, knives, mixers and ovens.
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils.

Requirement

• GCE N Level and above
• 1 – 2 years’ relevant working experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Job Description:

We are seeking a highly experienced Senior Cook specializing in Indian cuisine for our restaurant in Singapore. The candidate must have 10+ years of hands-on experience in preparing a wide range of Indian dishes, with expertise in both traditional and contemporary Indian cooking techniques. The ideal candidate will have leadership qualities and a deep understanding of food safety, quality control, and customer service in a high-end or fast-paced restaurant environment.

Key Responsibilities:

• Lead the kitchen team in preparing Indian dishes such as curries, tandoori, biryanis, kebabs, and Indian breads (naan, chapati, etc.).
• Develop and enhance the restaurant’s menu, focusing on authentic Indian flavors while incorporating local and seasonal ingredients.
• Train and mentor junior kitchen staff, sharing knowledge of cooking techniques, plating, and portion control.
• Ensure the highest standards of food preparation and presentation, ensuring consistent quality in taste and presentation.
• Oversee food inventory management, including ordering supplies, maintaining proper storage, and minimizing waste.
• Monitor kitchen operations to ensure that they meet all health, safety, and hygiene standards in Singapore.
• Maintain relationships with suppliers to ensure consistent quality and timely delivery of ingredients.
• Experiment with new recipes and cooking techniques to innovate and elevate the dining experience.
• Supervise the kitchen staff to ensure that food preparation timelines are met during peak hours.
• Handle special requests and adjust recipes to accommodate dietary needs (e.g., vegetarian, vegan, gluten-free).

Requirements:

• Minimum of 10 years of experience working in an Indian restaurant, preferably in Singapore or Southeast Asia.
• Deep knowledge of Indian spices, cooking techniques, and regional cuisines (North Indian, South Indian, etc.).
• Experience in managing kitchen operations, including staff management and inventory control.
• Proficiency in operating tandoor ovens and preparing tandoori specialties.
• Strong leadership and communication skills to manage a busy kitchen team effectively.
• In-depth knowledge of Singapore’s food safety and hygiene regulations (Food Hygiene Certification is a plus).
• Ability to work under pressure, particularly during peak hours.
• Creative and willing to contribute to menu development with modern Indian and fusion dishes.

Preferred Qualifications:

• Culinary degree or certification in Indian cuisine or related field.
• Experience working in a fine-dining or high-end Indian restaurant.
• Knowledge of Singaporean food trends and the ability to create fusion dishes that cater to local tastes.

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Qualification and competences

 Certificate in food production from a recognized institution

 Food handler’s certificate.

 Experience of 3 years working in a kitchen providing meals for large numbers

 Ability to prepare and serve well-presented and attractive meals to individual requirements.

 A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

 The ability to form positive relationships with colleagues.

 Knowledge of prevailing regulations on Hygiene.

New concept Coming in December 2024

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interview

Established in 2003, JCU Singapore offers undergraduate and postgraduate programs from James Cook University Australia. James Cook University Australia is recognized internationally as a leading research university and is ranked among the top 2% universities in the world(ARWU ranking). James Cook University focuses on providing high quality education that is both rewarding and fulfilling for students.

The campus is growing and very friendly and academic staff across the disciplines and administrative staff often interact. At any time, there are students on campus from at least 40 different countries, mainly from the region, but also including a growing cohort from Europe. Singapore is an interesting place to live and provides easy access to other countries in the region. The position offers the successful applicant the opportunity to expand their cultural experience, live in a fascinating and exciting city.

TEACHER ENGLISH LANGUAGE PREPARATORY PROGRAM

The appointee will be an experienced academic member and will be responsible for teaching and supervision on the English Language Preparatory Program. Applications are invited from candidates in any area of research and practice with a focus on English or Education.

Responsibilities

• A leadership role in curriculum preparation, teaching, and assessment

• Course administration and coordination

• Ensuring all operations accord with established JCU procedures, policies and established practices

• Contribution to the profession e.g. research, pedagogy

• Other duties as determined from time to time by JCU Singapore management

Key selection criteria

• A degree plus recognized TESOL qualification (e.g. CELTA)

OR a degree, plus teaching qualification including TESOL

OR a degree in education or teaching including TESOL

• Evidence of quality teaching and supervision of students

• The ability to teach General or Academic English at various levels

Enquiries: Dr Jasper Roe, Head of Department Language School; Tel: +65 6709 3770, Email: [email protected]

Employment type: Fulltime position subject to Ministry of Manpower Singapore jurisdiction and a probationary period

Remuneration and conditions: The positions command an appropriate remuneration package commensurate with qualifications and experience. All employment salary arrangements are offered in SGD. Candidates must consider the lower tax structure in Singapore and the organisational practice of Annual-Wage-Supplement equal to a month’s salary at the end of the calendar year (as eligible) subject to JCU board’s decision.

Method of Application

Applications should provide all of the following:

• up-to-date CV including research record
• full statement of qualifications
• statement systematically addressing the Selection Criteria
• teaching profile
• recent teaching evaluations

Please send your application via https://careers.jcu.edu.sg/cw/en/listing

Closing Date: 12 November 2024

We thank you for your interest and regret we are only able to notify shortlisted candidates. The University reserves the right to invite applications or, alternatively, not to make an appointment.

The Singapore campus of James Cook University (registered as James Cook University Pte Ltd in Singapore) is a wholly owned company of James Cook University Australia. The University offers Bachelor & Master Programs in Business, Psychology, Information Technology, Environmental Science, and Education at the Singapore campus of James Cook University.

The Singapore campus of James Cook University is fully owned by James Cook University Australia, which is ranked in the top 2%† of universities in the world. James Cook University Australia established its Singapore campus in 2003 as part of its expressed intent of internationalising its activities and offers a suite of university-level programs at the Singapore campus covering the areas of Business, Information Technology, Psychology, Education, Accounting, Arts, Aquaculture, Environmental Science, Games Design, Tourism, Hospitality, and Healthcare.

James Cook University Singapore’s School of Social and Health Sciences offers undergraduate and postgraduate degrees in the areas of psychology, arts, education, and guidance and counselling. The University also offers Higher Degree by Research programs such as Doctor of Philosophy and Master of Philosophy.

JCUS offers APAC (Australian Psychological Accreditation Council) accredited Bachelor of Psychological Science, Bachelor of Psychological Science (Honours), and Graduate Diploma of Psychology degrees. Please visit http://www.jcu.edu.sg or http://www.jcu.edu.au for more information.

† The Academic Ranking of World Universities, Shanghai Jiao Tong University, 2017

Please visit http://www.jcu.edu.sg or http://www.jcu.edu.au for more information.

LECTURER/SENIOR LECTURER* PSYCHOLOGY

Duties:

• Management and coordination of coursework teaching teams and significant contribution to coursework delivery
• Supervision of fourth-year and postgraduate research projects
• Research both independently and through collaborations
• Significant professional contribution to the psychology discipline
• Participate in service to the University where appropriate and as requested by the Campus Dean.

Essential Criteria:

• PhD in Psychology (or final stage completion of the degree for Lecturer level appointment)
• A strong publication record relative to career stage
• Evidence of quality teaching and supervision of students at the undergraduate and/or postgraduate level
• The ability to teach across a range of psychology subjects at undergraduate and preferably postgraduate level
• Experience of curriculum development, management, and quality assurance
• Demonstrated ability to establish and maintain effective relations with colleagues in an academic environment and with people from diverse backgrounds
• Excellent oral and written communication skills

Desirable Criteria:

• A track record of success in obtaining external research funding
• While applications from candidates in all areas and sub-disciplines of psychology will be considered, we are particularly keen to hear from candidates with backgrounds in either industrial/organisational psychology or social psychology

*The level of the position offered will be determined by the interview panel.

Enquiries: Dr Ai Ni Teoh, Academic Head (School of Social and Health Sciences); Tel: +65 6709 3740, Email: [email protected]

Employment type: Fulltime position subject to Ministry of Manpower Singapore jurisdiction and a probationary period

Remuneration and conditions: The positions command an appropriate remuneration package commensurate with qualifications and experience. All employment salary arrangements are offered in SGD. Candidates must consider the lower tax structure in Singapore and the organisational practice of Annual-Wage-Supplement equal to a month’s salary at the end of the calendar year (as eligible) subject to JCU board’s decision.

Method of Application

Applications should provide all of the following:

• up-to-date CV including research record
• full statement of qualifications
• statement systematically addressing the Selection Criteria
• teaching profile
• recent teaching evaluations

Please send your application via https://careers.jcu.edu.sg/cw/en/listing

Closing Date: 12 November 2024

We thank you for your interest and regret we are only able to notify shortlisted candidates. The University reserves the right to invite applications or, alternatively, not to make an appointment.

The Singapore campus of James Cook University (registered as James Cook University Pte Ltd in Singapore) is a wholly owned company of James Cook University Australia. The University offers Bachelor & Master Programs in Business, Psychology, Information Technology, Environmental Science, and Education at the Singapore campus of James Cook University.

Responsibilities:

• Design and prepare seasonal omakase menus featuring Sichuan dishes.
• Engage guests with insights about each course.
• Maintain kitchen cleanliness and adhere to safety standards.
• Collaborate on sourcing quality Sichuan ingredients.
• Train staff on Sichuan techniques and omakase service.

Qualifications:

• More than 5 years experience in Sichuan cuisine and omakase service.
• Strong knowledge of Sichuan ingredients and cooking methods.
• Excellent knife skills and presentation abilities.
• Fluent in Mandarin as you need to communicate with Chinese customers.

• Lead the junior cooks in food preparation.
• Cook all kinds of INDIAN foods such as authentic South Indian tiffin & North Indian curry etc.
• Ensure that food preparation areas are kept clean and tidy, up to NEA food hygiene standards.
• Plan and delegate roles to junior chef and also ensure that raw materials are sufficiently for.
• Be able to produce and dish meals or any other production tasks assigned by the Supervisor-in-charge;
• Follow orders in production of meals as directed to the quality expected by customers, complying with food safety and hygiene regulations;
• Ensure and adhere to HACCP, Medina food safety requirements, and all hygiene procedures;

Senior CookJob description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Position: Cook / Chef

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2,800-$3,000

Job Scope
- Stir fry rice and noodle dishes

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

If you meet the below requirements and are passionate about creating exceptional dining experiences, we would love to hear from you. Please submit your application, including your resume and any relevant certifications.

Responsibilities:
- Prepare and cook meals according to the outlet's menu and customer preferences
- Ensure food quality and presentation meet the outlet's standards
- Monitor and maintain inventory levels and order supplies as needed
- Collaborate with the management team to plan and develop new menu items
- Train and supervise junior kitchen staff to ensure efficient operations
- Adhere to food safety and hygiene regulations at all times
- Maintain a clean and organized work environment
- Handle customer inquiries and special requests promptly and professionally
- Assist in the development and implementation of cost-effective strategies to maximize revenue

Requirements:
- Proven experience as a Commis in a western / Asian restaurant setting
- Strong knowledge and skills in food preparation, cooking techniques, and Western cuisine
- Knowledge in pastry, baking, and other relevant culinary techniques
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Excellent communication and interpersonal skills
- Strong attention to detail and ability to work under pressure
- Must be able to work on weekends, public holidays, and rotating shifts

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)