• Job Title: Chef de Partie (Various Station)
• Type: Full-time position
• Cuisine: Italian
• Location: Hillview / Duxton / Bedok

RESPONSIBILITES

• Prepare and cook Menu dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 2-3 years of experience in a similar role
• 6 days work week
• Proficiency in Italian cuisine and appetizer preparation
• Ability to work in a fast-paced environment
• Able to handle own work station without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Junior Position

BENEFITS

• 18 days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts
• Annual Loyalty Salary Increment

Job Descriptions

• Handle food and beverage preparation.
• Maintain and upkeep kitchen equipment.
• Handle cleaning of dining area, kitchen and storage area.
• Carry out stewarding duties (in the absence of a dishwasher).
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that policies and standard operating procedures are strictly adhered to

Job Requirements

• Minimum secondary school education.
• At least 1-year relevant experience working in the kitchen.
• Team player
• Ability to work in a fast-paced environment.

Working hours

• 5.5 days, 44 hrs, Shift hours 9 - 6pm, 2pm - 11pm

Position: Pastry Cook

• 5 days (8am to 5:30pm)
• Location: Buroh Lane (Shuttle service from Lakeside MRT)
• Salary: up to $2600

Requirements:

• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays
• Process Certificate in Pastry Skills or its equivalent

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Descriptions

• Handle food and beverage preparation.
• Maintain and upkeep kitchen equipment.
• Handle cleaning of dining area, kitchen and storage area.
• Carry out stewarding duties (in the absence of a dishwasher).
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that policies and standard operating procedures are strictly adhered to

Job Requirements

• Minimum secondary school education.
• At least 1-year relevant experience working in the kitchen.
• Team player
• Ability to work in a fast-paced environment.

Benefits

• Meal Allowance approximate $300 per month
• City stores - about $200 per month
• Paid on work days

Working hours

• 5.5 days, 44 hrs, Shift hours 9 - 6pm, 2pm - 11pm

Cook / Senior Cook - Hot Kitchen

Working Hours: 5.5 days rostered work week [ 44 hours per week; Split Shift required 3pm-6pm ]

Location: Napier / Hillview / Sixth Avenue / Haw Par Villa

Salary: up to $2600

Requirements:

• Certificate in Culinary Skills or its equivalent
• Preferably 1 year working experience in Western cuisine.
• Able to work on weekends/public holidays

Job Scope:

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Position: Cook / Senior Cook - Hot Kitchen

• 5.5 days rostered work week [ 44 hours per week; Split Shift required 3pm-6pm ]
• Location: Napier / Hillview / Sixth Avenue / Haw Par Villa
• Salary: up to $2600

Requirements

• Certificate in Culinary Skills or its equivalent
• Preferably 1 year working experience in Western cuisine.
• Able to work on weekends/public holidays

Job Scope:

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Cook / Senior Cook - Hot Kitchen

Working Hours: 5.5 days rostered work week [ 44 hours per week; Split Shift required 3pm-6pm ]

Location: Napier / Hillview / Sixth Avenue / Haw Par Villa

Salary: up to $2600

Requirements:

• Certificate in Culinary Skills or its equivalent
• Preferably 1 year working experience in Western cuisine.
• Able to work on weekends/public holidays

Job Scope:

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Cook
• Working Location: East - Parkway Parade (Nearest MRT: Marine Parade MRT) or North-East – Seletar Mall (Nearest LRT: Fernvale)
• Working Hours: 5.5 days / 10 am-9 pm ( 1.5-2 hours lunch break)
• Salary Package: Up to SGD 2700 + OT + Performance Bonus (Gross Salary up to SGD 3600)
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge of the Company’s products
• Good personal hygiene practice
• A food hygiene certificate is a plus

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #67107 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Celine Tan | EA Reg No.: R1873694

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

INDIAN HEAD CHEF

Roles & Responsibilities

· Must be able to cook south and North Indian vegetarian and non-vegetarian foods

· To ensure that all Indian food is freshly prepared and met the food standards.

· Maintain quality of food and Manage food costing within the budget.

· Ordering and handling stock count is a plus.

· Must have food hygiene course certificate to comply with SFA requirements.

· Ability to work for long hours/ weekends/ Public holidays when necessary.

· Work with a partner to handle stall operation with cooking process.

· At least 5 years of working experience as cook.

· Ability to multi-task including handle the business operations.

· Experience with Briyan ,Curries , Chapatti, Tandoor dishes & Naan items

Job Role & Responsibilities:

• Maintain food safety and sanitation standards.
• Follow recipes, including measuring, weighing and mixing ingredients
• Ensure ingredients and final products are fresh
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Ensure food is hygienically stored and food storage areas are kept clean.
• Ordering stock in line with requirements, keeping accounts and budget control.
• Maintaining correct stock levels, ensuring stock rotation and ensuring all stocks are clearly labeled to include expiry dates.
• Ensure all kitchen equipment are cleaned before and after use.
• Keeping track freezers and refrigerators at the correct temperature.
• Adhere to the Health Promotion Board Guidelines during the preparation, cooking and serving of all food.
• Ensuring the effective and regular removal of waste materials to the designated waste bins.
• Any other Ad-Hoc duties given by superiors

Requirements:

• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, dishwashers, management and sometimes school staff.
• Calm demeanor to work in a high-stress, fast-paced environment
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts
• Must have at least 2 years of relevant cooking experience, preferably in pre-school or childcare setting
• Excellent communication and interpersonal skills
• Able to work well independently as well as within a team
• Able to do basic calculations.

Interested party please call 96689563 or email [email protected]

Job Description

• Check, verify and prepare mis-en place for menu, quantity and special diet requirements for inpatient meals and any additional events requests.
• Participate in menu planning and setting up standard recipes, which includes conducting regular food R&D and tasting.
• Ensure proper wet and dry food segregation and storage, foods sampling, for laboratory test are well in placed. This includes handling wastage, spoilage, expiring and dented food cans during collection and record all rejected items.
• Maintain all kitchen equipment in good working conditions, perform daily cleaning of kitchen equipment in timely and orderly manner.
• Assist in supervising the usage of the operational IT system – Electronic Meal Ordering System (eMOS).
• Perform any other duties assigned by managers and head chef.

Requirements

• Minimally completed primary education with at least 5 years of experience in the same capacity.
• Must be able to handle large scale cooking operation and production and is able to prepare at least 2 different ethnic cuisines.
• Applicant with experiences in preparing Chinese cuisine is a PLUS.
• Able to work independently and able to lead.
• Have good communication and interactive skills.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. Alternatively, you may email us an updated copy of your resume (Attn: HUIL) for a confidential discussion.

Job Code: HUEY

EA Reg No: R24122358 (YEO HUEY CHEEN)

EA License: 01C4394 (PERSOLKELLY SINGAPORE Pte Ltd)

We regret that only shortlisted candidates will be notified.

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates collecting, using and disclosing my personal data for the purposes set out in the Privacy Policy which is available at https://www.persolkelly.com.sg/policies. I also acknowledge that I have read, understood, and agree to the said Privacy Policy.

Job Description & Requirements

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Job Description & Requirements

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Job Description & Requirements

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Job Description & Requirements

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Join our Team @ D'Penyetz Lor Chuan!

We are recruiting for a positive Kitchen Cook to help us with our F&B establishment on a permanent basis.

Responsibilities:

• Set up/Closing of workstations with all needed ingredients and cooking equipment.
• Preparing meal ingredients
• Fry/Boil/Grille food in various utensils or grillers.
• Monitor stock and place orders when there are shortages.

Requirements:

• Entry-level / no working experience are welcome to apply, and training will be provided
• Demonstrate the ability to multi-task and work well in a fast-paced environment.
• 5.5 days' work week, off days on weekdays.
• Able to work on weekends, and public holidays.
• Remuneration varies according to experience.

Job Highlights

• Walking Distance to MRT Stations (8 mins walk from MRT to Building)
• Competitive Salary
• Meal Provided
• Outpatient Medical Benefits
• Birthday Leave

WhatsApp Msg Us Now!

Recruitment Hotline 9101 1238

Venue:

151 Lorong Chuan, #01-24, NTP+, Singapore 556741.

Key Responsibilities:

· Prepare food items for customers as requested, including special requests, in a timely and consistent manner

· Determine food and supply needs based on rotating menus

· Inspect food products and supplies as needed

· Ensure work environment and stations are clean and sanitized

· Check food before it is served to customers

· Control and minimize waste

· Comply with outlined safety regulations and procedures

Requirements:

· High school diploma or general education degree required

· Culinary certification or degree from a culinary school preferred

· 2-3 years of food service or restaurant experience required

· Comfortable standing, squatting, twisting, and moving frequently

· Ability to pass a food service sanitation course

· Familiarity with general kitchen equipment and appliances

· Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices

· Ability to read, comprehend, and follow recipes

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Key Responsibilities:

· Prepare food items for customers as requested, including special requests, in a timely and consistent manner

· Determine food and supply needs based on rotating menus

· Inspect food products and supplies as needed

· Ensure work environment and stations are clean and sanitized

· Check food before it is served to customers

· Control and minimize waste

· Comply with outlined safety regulations and procedures

Requirements:

· High school diploma or general education degree required

· Culinary certification or degree from a culinary school preferred

· 2-3 years of food service or restaurant experience required

· Comfortable standing, squatting, twisting, and moving frequently

· Ability to pass a food service sanitation course

· Familiarity with general kitchen equipment and appliances

· Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices

· Ability to read, comprehend, and follow recipes

Job Summary:

• Basic up to $2500
• 5/6 Days work weeks (Including Weekend), 10am - 8pm
• Location: Katong

Job Scope:

• Preparing ingredient
• Perform basic kitchen task such as chopping and cutting
• Need to do light and simple cooking

Job Requirement:

• Relevant experience in the F&B
• With Food hygiene cert is added advantage

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform that only shortlisted candidates would be notified

*We wish you all the best in your career search.

You are welcome to visit our website at www.rkgroupsg.com

RK Recruitment Pte Ltd | EA License No.: 20C0280

Danny Wong Shee Nie | EA Personnel No.: R21100600

Key Responsibilities:

· Demonstrate advanced Asian preparation and techniques

· Establish relationships for customer confidence

· Facilitate effective communication and engagement at the workplace

· Facilitate effective work teams

· Identify meat and seafood, and their fabrication and utilization in Culinary

· Maintain workplace safety and health policies and procedures

· Manage productivity improvement

· Prepare Indian rice dishes

· Solve problems and make decisions at the supervisory level

· Supervise quality procedures

· Understand Asian food culture and techniques

Requirements:

· Proven experience as a senior cook.

· 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:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• 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.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North and South Indian Dishes for catering
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Min 5 years of hands on cooking experience in an Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines
• Understand Indian Food culture and techniques including knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 2500-3000 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Tandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• 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.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures