Sous chef

Working day: Mon to Sun, 5 day work week
Salary: Up to $3200
Working location: City Hall
Working hours: 44h/week

Description:

• Work with General Manager to develop and execute a culinary vision that aligns with our brand.
• Skillfully manage the team during R&D, ordering and other kitchen operations.
• Ask and incorporate customer feedback to drive continuous improvements.
• Responsible for R&D, menu creation, adjustment and kitchen configurations.
• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.
• Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.
• Oversee the supply chain logistics, ensuring the timely receipt of deliveries.
• Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.

Requirement:

• With at least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability and willingness to do R&D.
• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a culinary management will be an advantage

Hot Kitchen Chef

Working day: Mon to Sun, 5 day work week
Salary: Up to $3200
Working location: City Hall
Working hours: 44h/week

Description:

• Work with General Manager to develop and execute a culinary vision that aligns with our brand.
• Skillfully manage the team during R&D, ordering and other kitchen operations.
• Ask and incorporate customer feedback to drive continuous improvements.
• Responsible for R&D, menu creation, adjustment and kitchen configurations.
• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.
• Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.
• Oversee the supply chain logistics, ensuring the timely receipt of deliveries.
• Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.

Requirement:

• With at least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability and willingness to do R&D.
• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a culinary management will be an advantage

Chef De Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2000 - $4000

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard

Requirement:

• At least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a Diploma in pastry & bakery will be advantages

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Chef de Cuisine - Italian (Mediterranean) Cuisine

If you are a dedicated and visionary culinary leader ready to elevate your career, we invite you to bring your expertise and passion for crafting extraordinary dining experiences to Four Seasons Hotel Singapore. As Chef de Cuisine, you will take the helm of our One-Ninety Restaurant, One-Ninety Bar, and In-Room Dining outlets.

What you will do:

The Chef de Cuisine is responsible for crafting and executing exquisite menus and buffets, ensuring unparalleled quality and delivering culinary excellence at an international level.

You will inspire and motivate your team, guiding them to achieve their career aspirations while maintaining the highest standards of food safety and hygiene.

Your interaction with guests from around the world will create unforgettable dining experiences, showcasing your passion for hospitality and exceptional culinary artistry.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Chef de Cuisine in a 5-star luxury hotel or luxury restaurant chain, managing at least two (2) other outlets in an all-day dining setting.
• At least 4 years of experience working in Southeast Asia, particularly in Singapore.
• Restaurant pre-opening experience is advantageous.
• Excellent knowledge of Italian (Mediterranean) culinary techniques, ingredients, and flavour profiles. Knowledge of local cuisine is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,A,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, north eastern dishes and other etc.

Able to cook Mala hotpot dishes, able to prepare chinese salad. (eg. Liang Ban Chai)

Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.

Maintaining the cleanliness of the food preparation area.

Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.

Ensure consistency in food quality, presentation and standards.

Preparing & Cooking Food.

Requirements:

At least 8 years of cooking/ relevant experience.

Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

Lead, mentor and manage the culinary team.

Develop and plan menus and daily specials.

Create prep lists for the kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality and appearance.

Ensure compliance with applicable health codes and regulations.

Establish maintenance and cleaning schedules for equipment, storage and work areas.

Must be able to speak, read and write Mandarin.

Must be able to work long hours and work in public holidays.

1. Job Description:

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements:

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment
• Possess good hygiene and personal grooming standards
• Minimum 3 years of relevant experience

1. Job Description

• Produce all items relating to the menu to the Executive Chef's standards
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion control are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice
• Maintain a close professional working relationship with other members of staff at all times
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Title: Western Kitchen Head Chef

Location: Singapore, Bukit Timah

About Us: An Aussie dish inspired place where every bite is a little slice of happiness. Just 5mins walk from Bukit Timah MRT station, our café has been dishing out Aussie-fare deliciousness for 5 years. From scrumptious brunch to mouthwatering burgers, we're passionate about serving up good coffee, wholesome food at a honest price point, creating good vibes and unforgettable dining experiences for our guests.

Position Overview: As Head Chef you will oversee the day-to-day running of the kitchens and be able to manage, lead, motivate and develop the team. Responsibilities will include menu planning, managing the financial KPI's enabling business success, purchasing, health and safety including food hygiene procedures.

Responsibilities:

• Dive into the culinary world and assist in whipping up delectable dishes under the guidance of our chefs
• Keep our kitchen sparkling clean and organized – because a tidy kitchen is a happy kitchen
• Team up with fellow food enthusiasts to keep the kitchen fires burning during our busiest hours
• Embrace the journey of culinary discovery and savor every flavor-packed moment
• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Qualifications:

• A passion for food that rivals your love for your favorite TV show (seriously, we're looking for some serious foodie vibes)
• A sprinkle of positivity and a dash of can-do attitude
• Ability to dance gracefully (or at least semi-gracefully) through a fast-paced kitchen environment
• Flexibility to work a variety of shifts, including weekends and holidays
• For Singaporeans, PRs and LTVP Welcomed.
• 5+ years of experience in a back-of-house management position
• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions

Benefits:

• Comprehensive salary package.
• Employee discounts on our mouthwatering menu offerings (because even kitchen wizards need to eat)
• A supportive and inclusive work environment where laughter and good vibes only is as essential as salt in a good recipe
• Paid time off and benefits package for eligible employees (because even culinary superheroes need a break)

If you're ready to spice up your life (and your cooking skills), we want to hear from you. Join us at and be part of a culinary adventure that's as delicious as it is delightful.

To apply, please submit your resume along with a brief note introducing yourself and sharing your favorite food-related joke (because laughter is the secret ingredient to a happy kitchen). - you can ignore this part if you're not on board.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Thai cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and splite shift
• Must be able to work extra hours if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Job Descriptions

• Maintaining of kitchen area and work station cleanliness.
• Follow recipes and presentation specifications.
• Follow SOP for cooking and cutting food for
• In charge of outlet's daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company's product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

• Willing to learn how to grill meat
• Candidates with kitchen experience preferred

Benefits

• Medical Benefit (up to $300per year)
• Sales Incentive
• CNY Bonus
• Staff Meal
• Team Luch/Dinner

Working hours

• 5 days work week
• 10am to 8pm
• More than 45hrs OT paid

Responsibilities

• Ingredient’s preparation, cooking, creating dishes
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Plan and direct food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately.
• Any other ad-hoc duties as assigned.

Requirements

• Skilled chef experience
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices

• manage kitchen operations
• lead and supervise a team of kitchen crew
• ensure that the kitchen has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• train staff in providing excellent service experience to all customers
• able to adapt in menu differences due as it is a Thai Restaurant
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

Job Descriptions

This is a full-time on-site role for an assistant chef butcher at Seoul Restaurant.

• The assistant chef butcher will be responsible for assisting the main chef butcher in the day-to-day tasks of meat preparation and marination, assisting with butchering and trimming of meats, and other ad-hoc kitchen duties.
• Together with the main chef butcher, the two-man team will be in charge of overall delivery of high-quality meat cuts and dishes (trimmed from larger wholesale portions) for retail/restaurant usage.

Job Requirements

• Minimum 3 years of experience in butchering/preparation/trimming of meats (beef/pork/poultry)
• Knowledge of butchering techniques and meat cuts
• Proper sharpening and handling technique
• Understanding of food safety and sanitation standards
• Attention to detail, cleanliness, and hygiene
• Ability to work in a fast-paced kitchen environment
• Strong teamwork and communication skills

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working hours

• work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10hrs/per day

Sous chef

Working day: Mon to Sun, 5 day work week
Salary: Up to $3200
Working location: City Hall
Working hours: 44h/week

Description:

• Work with General Manager to develop and execute a culinary vision that aligns with our brand.
• Skillfully manage the team during R&D, ordering and other kitchen operations.
• Ask and incorporate customer feedback to drive continuous improvements.
• Responsible for R&D, menu creation, adjustment and kitchen configurations.
• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.
• Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.
• Oversee the supply chain logistics, ensuring the timely receipt of deliveries.
• Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.

Requirement:

• With at least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability and willingness to do R&D.
• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a culinary management will be an advantage

Job Description & Requirements

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Chef De Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2000 - $4000

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard

Requirement:

• At least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a Diploma in pastry & bakery will be advantages

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing?

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Manage day to day operations of an area in the kitchen ( Banquet , Cold food , A la Carte, Hotline , Mercatino , Basilico , Dolchetto , Manhattan )
• Able to assist when required for buffet , special muslim menu ,special Indian menus and any other specials generated by banquet business .
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Complete and ensure all work done in assigned areas are to the highest cleanliness standards and in adherence to Hilton policies and procedures.
• Prepare and plate accordingly to established Hilton guidelines and food standards.
• Distribute work equally to employees and supervise the preparation of assigned cooks
• Maintain a good relationship with other employees, providing instructions and encouragement as needed.
• Assume responsibility of the Senior Chef de Partie in his/her absence.
• To fill store requisition & daily ordering for each dedicated section of the kitchen
• Ensure proper food product storage , food rotation , labelling & following FIFO system
• Operate equipment safely and properly in the kitchen and also ensuring they are kept clean after use at all times
• Prepare and present all food on a timely basis according to the Hilton standards.
• Respect and accommodate servers’ request regarding guest’s preference and requests.
• Follow the standard recipes and presentations in order to maintain the standard of quality in production and presentation
• Clean all work areas and equipment thoroughly at the end of each shift.
• Keep each working area clean and organized.
• Maintain a positive attitude towards changes and high level of professionalism.
• Report any accident immediately.
• Maintain a high morale and good working relationship with other employees
• Respond properly in any hotel emergency or safety situations
• Work closely to butcher , pastry kitchen and stewarding for other related food products and equipment needed for daily operations,
• Able to create new dishes ,salad,dressings,cold and hot food presentations for a la carte,set menus , buffets and daily specials.
• Perform other tasks and projects as assigned by hotel management and staff.

What are we looking for?

A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Reading , writing and oral proficiency in the English language
• 4 to 6 years working experience in hotels or similar facilities
• Good trainer ,organizer and planner
• High level of creativity and able to withstand a stressful fast paced environment
• High level of food safety , hygiene and sanitation
• Flexible with schedule and able to organize a cost effective safe par stock for emergency and last minute situation, quick to switch gear.
• Multi skills : good knowledge of different cuisine ,style and technique that able to relief other colleagues whenever help is needed.
• Knowledge of international cuisine would be an advantage

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Job Highlights

• Attractive salary, benefits package and meal allowance
• Monthly incentive
• Annual variable bonus
• A highly motivated team
• 5.5 day workweek
• Easy access via MRT ( 5 min walking distant to Cityhall or Bugis)

Job Description

• Prepares all raw cooking materials and other required products.
• Prepares thorough mis-en-place as featured for the menu.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Leading Cook.
• Ensures that all hygiene standards are observed when preparing the food materials.
• To follow and enforce food hygiene at all times.
• Maintain personal grooming and hygiene standards.

Requirement:

Singaporean or PR only ( no quota for foreigners)

Please whatsapp CV to 97333605

Job Descriptions

• Responsible for food preparation, maintaining the kitchen equipment and utensils at utmost cleanliness and hygiene.
• Prepares and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of each food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure minimum wastage in food preparation and washer duty.
• Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks.
• Clean food preparation area and kitchen equipment to ensure clean safe food handling practices.
• Any other duties as and when being assigned by Head Chef.

Job Requirements

• Compulsory 2 years of Teppanyaki Chef Experience

Working hours

• 6 days a week
• 10am-230pm, 530pm-1000pm.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed