Job Overview

We are seeking a talented and experienced Burmese Executive Chef to lead our culinary team. The ideal candidate will have a deep understanding of Burmese cuisine, innovative cooking techniques, and exceptional leadership skills. This role involves menu planning, ensuring food quality, maintaining kitchen standards, and managing the team to deliver a memorable dining experience.

Key Responsibilities

Menu Development and Culinary Expertise

• Design and curate an authentic and innovative Burmese menu that reflects traditional flavors while incorporating modern trends.
• Ensure all dishes are prepared and presented according to the highest standards of taste and aesthetics.
• Experiment with new recipes, seasonal ingredients, and techniques to keep the menu fresh and exciting.

Team Leadership and Management

• Recruit, train, and mentor kitchen staff to ensure seamless kitchen operations.
• Supervise daily kitchen activities and provide clear instructions to team members.
• Foster a positive, collaborative work environment that encourages growth and creativity.

Operational Management

• Oversee kitchen inventory, procurement, and supplier relationships to maintain cost efficiency.
• Ensure compliance with health and safety regulations, including cleanliness and sanitation standards.
• Monitor food costs, portion control, and waste reduction.

Customer Experience

• Collaborate with front-of-house staff to address guest feedback and ensure satisfaction.
• Occasionally interact with customers to explain dishes and promote Burmese culinary heritage.

Qualifications

• Proven experience as an Executive Chef or Head Chef in a reputable establishment, preferably specializing in Burmese or Southeast Asian cuisine.
• In-depth knowledge of Burmese cooking techniques, ingredients, and cultural significance.
• Strong leadership, organizational, and interpersonal skills.
• Ability to work under pressure while maintaining quality and consistency.
• Culinary degree or equivalent professional certification is preferred.

Key Competencies

• Creativity and passion for Burmese cuisine.
• High standards of cleanliness, safety, and professionalism.
• Excellent communication and problem-solving skills.
• Financial acumen for budgeting and cost control.

Benefits

• Competitive salary and performance-based incentives.
• Opportunity to lead and innovate in a dynamic, culturally rich environment.

How to Apply

Please submit your resume, portfolio (if applicable), and a brief cover letter detailing your culinary journey and passion for Burmese cuisine to [email protected]

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

TASKS

· Providing cold and warm dishes.

· Making mise-en-place.

· Placing and checking orders.

· You work with the team to deliver the perfect service and quality.

· Ensuring order and tidiness in the kitchen.

· Assisting the chefs where necessary.

PROFILE

· Enthusiastic, passionate and ambitious.

· An eye for detail and a “hands-on” mentality.

· Can work well under stress.

· You can work independently and act as a collegiate in a team.

· Minimum 2 year’s experience in a similar position.

· Good command of the English language.

Basic Function:

Responsible to assist the Outlet Chef in the efficient operation of culinary areas to continually support the kitchen services to the hotel guests and associates.

Duties and Responsibilities:

1. Assist the Outlet Chef in being responsible for the Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel.
2. Maintain the Hotels cuisine concepts and standards for food preparation and presentation.
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
4. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
6. Enforce Marriott’s 43 point Sanitation Checklist by ensuring all Kitchen areas are inspected on a monthly basis.
7. Achieve departmental Budget goals by maintaining efficient cost expenditure.
8. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
9. Ensure the completion & critique of the wage progress report on a weekly basis.
10. To ensure the awareness & enforcement of all Marriott S.O.P.’s.
11. To enforce operational Standards that are reviewed periodically and then updated and improved.
12. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
13. To ensure the efficient scheduling of Associates.
14. Ensure the accurate supervising of the Associates time control and payroll systems by working with Accounting and HRD.
15. To assist the Outlet Chef in supporting Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
16. To implement a departmental daily “15 Minute” training program.
17. To assist in the execution of Culinary Associate reviews, ensuring appraisals in a professional and timely manner.
18. To supervise all aspects of Associate management including hiring and discipline in conjunction with the Outlet Chef.
19. To train subordinate supervisors in effective “coaching and counseling” and the correct process of progressive discipline.
20. To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD.
21. To practice “open door” policy to all Associates.
22. Periodically plan outside Associates activity to promote teamwork.
23. To be responsible for maintaining outlet safety at all times.
24. To be responsible for asset management of all outlet property and facilities.
25. Conduct a preventative maintenance inspection on a monthly basis.
26. Promote positive inter-departmental relations through candid communication and cooperation.
27. Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
28. Perform any reasonable request made of management which is not lift threatening or against the law.
29. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
30. Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.
31. Responsible and to focus yearly culinary balance score card to achieve goal
32. Perform other duties as assigned by supervisor

Job Profile and Qualifications:

1. At least vocational certificate in culinary and with preference of bachelor's degree in culinary field
2. At least 4 years experience in culinary operation and supervision
3. Good in interpersonality and creative skill

We regret that only shortlisted applicants will be notified.

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef de Partie to join our team!

As a Chef de Partie, we rely on you to:

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the section assigned.
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Culinary
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in either a restaurant or a hotel environment
• Committed to servin food of the highest quality
• A self-starter and a team player
• Displays curiosity and takes time to learn and understand new culinary trends
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

We are seeking a talented and experienced Chef de Partie to join our dynamic kitchen team. In this role, you will manage a specific section of the kitchen, ensuring the preparation and presentation of dishes meet our high standards. You will be responsible for overseeing daily operations within your section, maintaining quality control, and supporting a collaborative kitchen environment.

Key Responsibilities:

• Take charge of a designated kitchen section (e.g., grill, pastry, cold section), ensuring that all dishes are prepared and presented according to our restaurant’s standards and specifications.
• Prepare and cook high-quality dishes, following recipes and presentation standards. Ensure that all food is served at the correct temperature and in an appealing manner.
• Maintain a clean and organized workstation. Adhere to health and safety regulations, including food safety protocols and sanitation standards.
• Work closely with other chefs and kitchen staff to ensure efficient kitchen operations. Communicate effectively to coordinate and expedite orders.
• Assist in training and supervising junior kitchen staff and line cooks. Provide guidance and support to help them develop their skills.
• Monitor stock levels within your section, and assist in ordering and managing inventory to minimize waste and ensure availability of necessary ingredients.
• Regularly check and maintain the quality of ingredients and finished dishes, ensuring consistency and excellence in every plate.

Qualifications:

• With experience working in a professional kitchen, with at least 2 years in a similar role, preferably as a Chef de Partie or in a comparable position.
• Strong knowledge of cooking techniques, food safety standards, and kitchen equipment.
• Ability to work efficiently under pressure and multitask effectively.

Le Bon Funk is a series of neighbourhood wine bars by Chef-Owner Keirin Buck, located in Club Street and Holland Village. Le Bon Funk presents a selection of exciting and accessible wines complemented by quality, never fussy, produce-led sharing plates.

Le Bon Funk is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

Requirements:

• Someone with at least 2 years of experience in a culinary setting within a formal/semi-fine dining restaurant
• A skilled individual who is able to multitask and manage task prioritisation well
• A self-starter who is enthusiastic and personable
• Someone who demonstrates proactive behavior and takes responsibility for their work
• Team players in an upbeat and fast-paced working environment

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

The Executive Chef plays a critical and multifaceted role in the kitchen, overseeing not just food creation but the entire culinary operation. He/She is a dynamic leader who must be both creative and highly organized, with the ability to balance the artistic aspects of cooking with the operational and financial realities of running a successful kitchen. Their leadership ensures that the kitchen runs efficiently, maintains high culinary standards, and delivers an exceptional dining experience.

Here's an expanded breakdown of the key responsibilities for this role:

Menu Planning and Development:

• Creative Vision: The Executive Chef is responsible for designing menus that reflect the brand's culinary identity, meet customer preferences, and stay aligned with industry trends.
• Seasonal and Local Ingredient Focus: Ensuring the menu evolves based on seasonal ingredients, local sourcing, and cost-effective planning.
• Recipe Development: Creating, testing, and refining recipes, keeping in mind portion control, consistency, and flavor profiles that meet customer expectations.

Food Quality and Presentation:

• Consistency: The chef must maintain high standards of food quality across all dishes, ensuring each plate meets the establishment’s vision, from taste to presentation.
• Quality Control: Regularly inspecting dishes for taste, portion size, and aesthetic quality, and making adjustments as needed.
• Innovation: Leading the development of new dishes, concepts, or culinary techniques to keep the menu fresh and exciting.

Staff Management and Leadership:

• Team Leadership: Managing and training a team of chefs, cooks, and kitchen staff, providing guidance, mentorship, and leadership to maintain morale and productivity.
• Workplace Culture: Fostering a positive and professional environment, encouraging teamwork, creativity, and efficiency.
• Scheduling and Labor Management: Organizing staff shifts, ensuring adequate coverage for kitchen operations, and addressing any staffing issues.

Cost Control and Budgeting:

• Cost Management: Overseeing the kitchen’s budget, managing food costs, and minimizing waste. This includes tracking inventory, ordering supplies, and ensuring that food is prepared and stored properly to avoid spoilage or waste.
• Profitability: Working with the management team to ensure the kitchen's financial health by balancing food quality with cost-effectiveness.
• Supplier Relations: Building relationships with suppliers to ensure high-quality ingredients are consistently delivered at competitive prices.

Health and Safety Compliance:

• Hygiene Standards: Ensuring that the kitchen operates with the highest hygiene standards, including cleanliness, safe food handling, and equipment sanitization.
• Food Safety Protocols: Implementing procedures to prevent contamination, cross-contamination, and ensuring proper storage of ingredients and prepared foods.
• Health and Safety Regulations: Ensuring full compliance with local health codes, food safety regulations, and occupational safety standards.

Kitchen Operations and Workflow:

• Efficient Workflow: Designing the kitchen layout and workflows to optimize productivity, minimize errors, and ensure smooth operation during peak hours.
• Equipment Maintenance: Overseeing the maintenance and proper functioning of kitchen equipment, ensuring that all tools and machinery are in good working order.
• Event and Catering Coordination: If relevant, managing large-scale events, banquets, or catering orders, ensuring that food is prepared and served according to client specifications and timelines.

Continuous Improvement:

• Feedback Loops: Encouraging feedback from customers and staff and using it to make necessary improvements in the kitchen operation and food quality.
• Training and Development: Regularly providing training for staff to refine their culinary skills, learn new techniques, and stay up-to-date with trends in the culinary world.

Collaboration with Management:

• Cross-Department Collaboration: Working closely with the front-of-house team, managers, and other departments to ensure the overall success of the operation.
• Guest Satisfaction: Understanding the customer experience from start to finish, ensuring that food is served promptly, at the right temperature, and with the expected level of quality.

About Us

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

Job Description:

• Pastry Preparation: Preparing a variety of pastries, desserts, bread, and other baked goods according to recipes and standards.
• Production: Execute daily production tasks efficiently and effectively to ensure all pastry offerings are prepared on time and to the highest quality standards.
• Quality Control: Maintain strict quality control measures throughout the pastry production process to ensure consistency and excellence in taste, presentation, and texture.
• Ingredient Management: Assist in managing inventory and ordering of pastry ingredients and supplies to ensure adequate stock levels while minimizing waste.
• Kitchen Organization: Maintain a clean and organized pastry kitchen, including storage areas, workstations, and equipment, adhering to sanitation and safety standards at all times.
• Training and Mentorship: Provide guidance and support to junior pastry team members, including commis chefs and apprentices, to foster skill development and maintain a cohesive team environment.
• Adherence to Regulations: Ensure compliance with all health and safety regulations, food hygiene standards, and company policies related to food handling, storage, and sanitation.

Qualifications:

• Culinary Education: Formal culinary training or apprenticeship in pastry arts from a recognized culinary institute or equivalent work experience.
• Experience: Minimum of 2-3 years of experience working as a Pastry Chef de Partie or similar role in a high-volume kitchen.
• Technical Skills: Proficient in a wide range of pastry techniques, including baking, piping, molding, tempering chocolate, and sugar work. Knowledge of different types of dough, creams, fillings, and glazes.
• Attention to Detail: Exceptional attention to detail and precision in pastry preparation and presentation, with a focus on delivering consistently high-quality products.
• Team Player: Excellent teamwork and communication skills, with the ability to collaborate effectively with other members of the culinary team to achieve common goals.
• Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.
• Physical Stamina: Ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.

Other Information:

The Pastry Chef in preparing high-quality pastries, desserts, bread, and other baked goods. The ideal candidate will have a creative flair, exceptional attention to detail, and a strong understanding of pastry techniques.

Join us in crafting unforgettable sweet experiences and making every meal memorable for our guests!

About Us

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

This position entails overseeing all kitchen operations during the assigned shift, from food preparation to final production. Responsibilities include ensuring the quality of food served and managing waiting times for service. Additionally, it involves closely following instructions and fulfilling duties assigned by the Chef de Partie/Sous Chef.

Job Description:

• Demonstrate a complete understanding of orders from the Chef de Partie/Sous Chef.
• Listen to and understand the recommendations and corrections from the Chef de Partie/Sous Chef.
• Maintain personal hygiene through clean uniforms and grooming.
• Work in a clean environment and adhere to kitchen hygiene standards.
• Report any defects in kitchen equipment.
• Follow the standard operating procedures for goods receiving and storage.
• Strictly adhere to the daily production list when preparing food items.
• Respect the shelf life of all food production and label accordingly according to Standard Operating Procedures.
• Minimize waste of goods through the practice of First In, First Out.
• Follow the cleaning charts to ensure cleaning and maintenance are done accordingly.
• Be able to prepare/cook all food items perfectly according to standard recipes.
• Establish good working relationships with team members.

Qualifications:

• Minimum culinary certificate or equivalent with at least 2 years of relevant experience.
• Possess a positive attitude towards assigned tasks.

Attributes:

• Eager to learn and grow professionally.
• Ability to effectively apply learned skills and knowledge.
• Demonstrates punctuality and discipline in work habits.

Responsibilities:

· Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities

· Assists in managing the activities of assigned outlet kitchen

· Assists in maintaining food quality and presentation

· Assists with maintaining kitchen labor and related costs controls

· Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required

· Maintains proper product and work flow

· Maintains a complete SOP Manual for Outlet Kitchen Operations

· Follows up on quality control with the most economical usage of products

· Monitors that Job Descriptions of kitchen staff are performed as stated

· Observes movement of menu items, anticipates and recommends changes to meet rising Member’s expectations

· Follows through on proper maintenance and sanitation of kitchen equipment and facilities

· Follow through on implementing progressive staff training and development programs

· Suggests and assists with menu and recipe upgrading, development, costing and implementation

· Ensures effective lines of communication are in place at all levels

· Provides budget recommendations and adheres to objectives set and established by the management

· Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner

· Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands

· Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas

· Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, so as to encourage all employees to likewise

· Provides and conducts training for junior staff on Basics & food handling techniques

· Adheres to deadlines and objectives for the yearly business plan

· Any other duties as assigned

· Ensure daily HACCP system in place.

· Able to take over the operation when Sous chef not on duty.

· Able to handle purchasing and pre order market list.

Requirements:

· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

· Minimum of 8 years' experience with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations

· Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine (Only apply for Asian cuisine position) and influences

· Knowledge of religious dietary requirements

· Fluent in English Language

· Understand production flow and knowledge in equipment usage

· Knowledge in basic computer skills

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

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

Requirements:

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

Well Established French Brasserie since 2011,located on Mohamed Sultan road, looking for pastry Chef. Showcasing authentic French cuisine, join us to learn French techniques and French cuisine. Really amazing team working there, and willing to share knowledge with new staff. Yearly bonus and great incentives.

Exelent team work attitude and joyfull personality.

GOODWOOD PARK HOTEL PRIVATE LIMITED

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

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join us.

Reporting to the Executive Sous Chef, your job responsibilities include, but not limited to:

Duties & Responsibilities

· Assist in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.

· Supervise the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.

· Ensure that the departmental food cost and operational budget is strictly adhered to and all the costs are strictly controlled.

· Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

· Ensure the quality of food preparation is in accordance with the established standard.

· Ensure the cost effective production of raw materials so as to minimize wastage.

· Create new dishes for menu planning.

· Ensure the highest hygienically standard in preparation, storage and handling of food according to ENVstandards.

· Liaise with Central Purchasing Department on new products and innovations.

· Conduct interviews and selects applicants.

· Conduct disciplinary actions on employees.

· Perform any other duties as may be assigned from time to time by the Management

Requirements:

· 3 years of relevant experience in a Junior Sous Chef Position.

· Able to do shift work, weekends and public holidays.

· Able to start within short notice

· Good time-management skills and able to work under pressure

We are excited to announce the opportunity to grow our expanding team at Barbary Coast.

Situated on North Canal Road in Boat Quay we are synonymous with good drinks, good service and good times.

We are looking for a hard-working and experienced Chef to join the team.

You will:

• Be part of the Kitchen team that produces the best food pairings possible
• Ensure the quality control and presentation of all food items
• Manage food preparation, monitor portion and waste control to maintain profit margins
• Ensure proper handling and storage of all food items in accordance with hotel standards and
• sanitation/health regulations
• Put effort in optimizing the cooking process with attention to speed and quality
• Ensure adequacy of supplies at the cooking stations
• Maintain a hygienic kitchen
• Maintain personal hygiene
• Help to maintain a climate of smooth and friendly cooperation
• To carry out any other duties and responsibilities as assigned

EA 15C7529

EA Personnel R1985185

Location: Biopolis
Reports to: Regional Leader, Culinology, APAC
Workplace Type: On-site
Working Hours: 5 days, office hours
Salary: $2,800 - $3,300

Position Overview:

The Junior Pastry and Bakery Chef will prepare and bake a variety of pastries, desserts, breads, and other baked goods according to established recipes.

Core Responsibilities:

1. Bakery: Demonstrate knowledge of baking techniques and processes; follow recipes as required.
2. Pastry: Understand pastry techniques and applications; follow recipes accurately.

Qualifications:

Mandatory Requirements:

• 2 to 3 years of experience in kitchen settings, familiar with kitchen equipment.
• Diploma or certificate in pastry or a related field.
• Fluency in English, both written and spoken.

All qualified applicants, please click “ APPLY NOW”

Or you may send in your resume to:

Whatsapp: https://wa.me/+6597430026

Email : [email protected]

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Location: Biopolis
Reports to: Regional Leader, Culinology, APAC
Workplace Type: On-site
Working Hours: 5 days, office hours
Salary: $2,800 - $3,300

Position Overview:

The Junior Pastry and Bakery Chef will prepare and bake a variety of pastries, desserts, breads, and other baked goods according to established recipes.

Core Responsibilities:

1. Bakery: Demonstrate knowledge of baking techniques and processes; follow recipes as required.
2. Pastry: Understand pastry techniques and applications; follow recipes accurately.

Qualifications:

Mandatory Requirements:

• 2 to 3 years of experience in kitchen settings, familiar with kitchen equipment.
• Diploma or certificate in pastry or a related field.
• Fluency in English, both written and spoken.

All qualified applicants, please click “ APPLY NOW”

Or you may send in your resume to:

Whatsapp: https://wa.me/+6597430026

Email : [email protected]

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

Key Responsibilities:

• Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.

Qualification:

• 2-3 years' experience working in kitchen
• Diploma/certificate in pastry or related fields

TELE me at @renovatingmyhouse or WA me at https://wa.me/+6586882353 NOW!
Interested candidates, please submit your resume to [email protected]

Celine Liew
Outsourcing Team
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

• Bakery – Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.

• Pastry – Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.

Email: [email protected]

Whatsapp: 96503173

Telegram: @jesswongie

Jessie Wong Yuan Si

Personnel EA License No.: R2197171

Recruit Express Pte Ltd (EA Licence No.: 99C4599)

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
2. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.
3. Control all the pastry and bakery order stocks.
4. Attend BEO meeting if Pastry Chef off duty.
5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.
6. Room service room amenity.
7. Check on all a la carte stock, available, fresh, date and labelled.
8. Work closely with Pastry Chef on the 39 points checklist.
9. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
10. Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef.
11. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 1 year of experience in similar capacity
• Able to work in a fast-paced environment
• Able to multi tasked and committed to the quality of food served
• Excellent working attitude and willing to constantly grow his/her skills

Location:

Biopolis, Buona Vista (work on-site)

Salary:

$2,800 – $3,300

Working Hours:

Mon to Fri, office hours

Job Scope:

Report to the Regional Leader, Culinology, APAC.

To prepare and bake a wide range of pastries, desserts, breads, and other baked goods according to established recipes.

• Bakery – Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Pastry – Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.

Requirements:

• 2 to 3 years of experience working in kitchen settings. Needs to be familiar with kitchen equipment.
• Diploma/certificate in pastry or related fields.
• Strong attention to detail and accuracy.
• Ability to work independently and as part of a team
• Excellent organizational and time management skills.

WA me at https://wa.me/+6584998483 NOW!

Interested candidates, please submit your resume to [email protected]

JeAnn Leow

Outsourcing Team

Recruit Express Pte Ltd (EA Licence No.: 99C4599)