We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Chef de Partie Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

• Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability

A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef with everything they need to create dishes for customers

Responsibilities:-

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Requirements:

• Diploma in culinary science or relevant field.
• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.

Excellent communication and interpersonal skills

Job Description & Requirements :-

We are looking to hire a commendable Head Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The Head chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Head 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.

Head Chef Requirements:

• 2 years of culinary education.
• 5 years of experience in a similar position. Experience ni preparing Mediterannean & Greek cuisine will be advantages.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Commis Chef Responsibilities:

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic food and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.

Plating and presenting meal items as per the Chef de Partie’s instructions

Job Descriptions

• Prepare and cook diverse Asian and Western dishes in line with the restaurant's standards.
• Innovate and contribute to the menu, ensuring a variety of appealing culinary options.
• Manage kitchen operations, supervise staff, and maintain high-quality, timely service.
• Enforce food safety regulations and uphold kitchen hygiene standards.
• Control inventory, order supplies, and minimize waste for cost efficiency.
• Collaborate on special events and promotions with the management team.
• Keep updated on industry trends and culinary techniques.
• Maintain a clean and organized kitchen workspace.

Job Requirements

• Minimum 2 years of experience in Asian and Western cuisine.
• Proficiency in creating authentic and innovative dishes.
• Strong understanding of food safety and hygiene.
• Leadership and communication skills for effective team management.
• Passion for culinary arts and commitment to quality.
• Knowledge of inventory management and cost control practices.

Working hours

• 6 days a week
• 5 pm - 11 pm

• Assist Executive Chef in Operating a Kitchen.
• Ensure all products comply to company's requirement and quality in achieving its maximum profitability.
• Able to create new dishes in order to meet market needs and expectation.
• Strictly supervise all staff to comply with SOPs.
• To provide training and coaching.
• Maintain and enhance a quality working environment.
• Experienced in chinese asian cuisine.

DUTIES AND RESPONSIBILITIES:

Reporting directly to the Executive Sous Chef, the incumbent will be responsible to create and promote an atmosphere, ensuring guests satisfying dining experience with a feel of home away from home. He will be responsible for but not limited to the following culinary operations:

• Assists the Executive Sous Chef in monitoring the operation and function of the assigned kitchen.
• Upholds the quality and standard of all Pastry/Bakery.
• Tests cooked food and checks on it's original appearance and freshness.
• Ensures that Mis-en-place must be always well prepared.
• Helps the Executive Sous Chef with menu planning, inventory and managing of supplies.
• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Sous Chef.
• Relaying orders to the line pastry cooks and ensuring that the team works together to get all the orders right and get them out promptly.

JOB REQUIREMENTS:

• At least 5 years of Pastry Chef experience
• Have a strong working knowledge in specific pastry cuisine (Japanese)
• Strong understanding of HACCP
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and financial goals.
• Experienced in consistently producing excellent quality pastries in high volume luxury environment.
• Strong knowledge in the use of local ingredients.
• Must be proactive and be able to lead a team autonomously.
• Must be artistic/innovative and be able to push boundaries.
• Sugar, chocolate artistry working skills highly desired.
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed.

Only shortlisted candidates will be notified.

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

JOB SUMMARY

Reporting to the Managing Director, the Head Chef will be responsible to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in all the restaurants (Rang Mahal and Table). The Head Chef will also collaborate closely with the F&B Manager to create memorable dining experiences for the guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, kitchen utensils, etc.
• Monitor all kitchen-related costs and ensure that they are tracked closely to achieve and/or exceed the established business targets.
• Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on food standards and product of competitive restaurants.
• Brainstorm with team to create and develop new and/or special promotional dishes and keeping up with the latest market trends.
• Responsible in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Supervise and ensure activities in the various sections within kitchen operation are well-coordinated to ensure consistent good food quality, smooth and seamless operation, achieving the highest guest dining experience.
• Supervise and ensure all kitchen operations and activities are well-coordinated with adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with the F&B Manager to drive Tripadvisor ranking by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern Indian cuisine knowledge with a minimum of 8 years of experience in a kitchen managerial appointment. Knowledge in other cuisines an added advantage.

SKILLS, ABILITIES & ATTRIBUTES

· Passion to serve

· Positive service mindset and willing to go the extra mile

· Strong human relations skills

· Strong leadership and influencing skills

· Strong communications (verbal and written), organisation and presentation skills

· Ability to work independently and take initiative with good time management skills

· Effective change management skills

· Strong knowledge and creative in food planning and preparation

· Good grooming standards and personal presentation

· Flexibility on working days and hours including weekends and public holidays

We are halal operated restaurant in West Area, looking for min 5 yrs experience Chettinad/Tandoor Cook. Salary starts from SGD2900+, able to prepare and handle full South Indian and North Indian menu with or without helper in quality and fast. Must be commited and make sure quality and quanity. Able to speak English/Malay is added advantage.

Roles & Responsibilities

• 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 split shift
• Must be able to work extra hours if needed

Chef De Partie

$2500-$3300

5.5 working days

Benefits:

• Employee discount

• Performance bonus

Location: Tanglin Rd

Responsibilities:

• Preparing specific food items and meal components at your station.

• Following directions provided by the head chef.

• Collaborating with the rest of the culinary team to ensure high-quality food and service.

• Keeping your area of the kitchen safe and sanitary.

• Stocktaking and ordering supplies for your station.

• Improving your food preparation methods based on feedback.

Requirements:

• Qualification from a culinary school.

• Similar working experience

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

Your Role

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen process

Only shortlisted candidate will be notified via email for an interview invitation

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' and kitchen assistant tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• 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.

Requirements:

• 7+ years of experience in a similar position.
• Advanced knowledge of chinese food professional principles and practices.
• Excellent knowledge of ordering and inventory.
• Excellent communication skills.
• Available to work after hours, over weekends, and on public holidays

Roles & Responsibilities

Responsibilities:

• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Ensure great presentation by dressing dishes before they are served
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Minimize food wastage
• Able to assist additional duties as requested by Superior and Management as and when required.

Requirement:

• Little or no experience required
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Calm demeanour to work in a high-stress, fast-paced environment
• Ability to work flexible hours, and work on weekends & public holidays

Benefits:

Annual Wage Supplement + Variable Bonus

Work Allowances

Staff Discount

Sales Incentive

Roles and responsibilities:

• Responsible for preparing Japanese cuisine.
• Prepare ingredients, sauces, stocks, and mise en place for Sushi Counter and fish filleting.
• Help maintain smooth kitchen operations.
• Aid in planning and executing new menus, including research, costing, and photo-shooting.
• Maintain cleanliness and ensure kitchen equipment is in good condition.
• Manage proper food storage, budgeting food costs, wastage, and inventory.

Requirements:

• Minimum 2-3 years of experience in Japanese cuisine.
• Customer-oriented with good communication skills to maintain a positive relationship
• Collaborative mindset and team player.

Assisting the head chef in menu planning and creating new dishes

Overseeing the kitchen staff and ensuring that all tasks are completed efficiently and to a high standard

Supervising food preparation, including measuring and mixing ingredients, marinating, seasoning, and cooking

Maintaining kitchen hygiene and cleanliness by ensuring that all equipment and surfaces are cleaned and sanitized regularly

Ensuring that food is stored appropriately, following food safety and hygiene standards

Managing inventory and ordering supplies as needed

Managing food costs by minimizing waste and ensuring that the kitchen operates efficiently

Training and developing kitchen staff, including ensuring that they follow safety and hygiene protocols

Communicating effectively with front-of-house staff to ensure smooth service and that the kitchen meets guests' needs and expectations

Occasionally stepping in to cook and prepare dishes during busy periods or to cover other chefs' shifts.

To excel in this role, you should have significant experience in a busy kitchen environment, with a strong understanding of food preparation techniques, kitchen management, and inventory control. Additionally, you should be a strong communicator, able to work well under pressure, and committed to maintaining high standards of hygiene and food safety.

The Coconut Club was born out of a desire to bring people together over the best possible plate of Nasi Lemak. We pride ourselves on nurturing an inclusive culture—inspired by the essence of the Kampong spirit—that informs our values and actions, both as individuals and as a team. We encourage our guests to come as they are, so we embrace warmth and intentionality in our service.

As a Chef de Partie, 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

What we’re looking for:

• Minimum of 2 years of culinary experience, but we are happy to train and develop more junior cooks with less experience
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

What can you expect:

• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

Benefits:

• Monthly Sales Incentive
• Employee Dining Discounts across the Group
• Medical and Insurance Coverage
• Celebrating Milestones

Job Responsibilities:

The Demi Chef (DC) acts as the Chef De Partie (CDP)’s deputy and a shift leader. The incumbent has to ensure a smooth kitchen operation and carry out tasks as assigned by the CDP or Central Kitchen Manager (CKM).

Serves as the shift leader in the kitchen

He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include:

• Conduct meal quality check and ensure that they meet standards
• Conduct staff training on equipment function, standard recipes, personal hygiene and food safety
• Ensure that meals are served according to dietary requirements and requests
• Plan meal preparation according to schedule and update kitchen team on any change of meal request
• To plan and prioritize urgent duties/works to be carried out to ensure smooth operations
• Ensure goods are received in proper and good condition according to purchase requests
• Ensure goods are stored according to food safety regulations
• Monitor inventory level daily and liaise with Assistant – Kitchen Operations on purchasing
• Monitor food wastages and update CDP/CKM if there is any discrepancy
• Participate in menu planning
• To spot and inform Chef De Partie/Executive – Kitchen Operations on safety hazards that require attention.
• Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule
• Assist CDP to implement SOPs and ensure that all staff adhere to them strictly
• Delivery and collection of food using food warmer trolley or food bag for every meal
• Ensure cleanliness for all crockeries, utensils and equipment
• Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal.
• Ensure all food waste are disposed into the right waste bins
• Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests
• Report to CDP/CKM if there is any sign of pest infestation in the kitchen area
• To carry out any other duties and responsibilities as assigned

Job Requirements:

• Minimum Primary School Education or equivalent
• At least 4 years of relevant culinary experience
• Able to understand and speak basic English
• Possess Certificate in Basic Food Hygiene
• Possess Class 3 driving license will be an advantage
• Physically Fit
• Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

A fantastic opportunity for an experienced Indian Chef De Cusine for a popular restaurant to join their team.

Looking for a talented, dedicated, and innovative Chef with vast knowledge in Indian cuisine who can work in a dynamic environment. hould have extensive knowledge of food sanitation and safety.

We are looking for a motivated Chef with experience in chinese CLAYPOT cuisine to be part of an inclusive work culture that promotes teamwork and employee development.

• 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 including stock-checking, inventory management and ordering
• Practice and ensure good hygiene and housekeeping standards within the kitchen
• Ensure food is stored, prepared and presented in a safe and hygienic manner
• Uphold high standards of food quality to ensure customer satisfaction

Requirements

• At least 2 to 3 years of work experience in LOCAL Cuisine
• Ability to work flexible hours, and comfortable with standing for long hours
• Strong team spirit and ability to work well in a fast-paced environment
• Deep knowledge of every aspect of Sichuan Chinese dishes
• Present a positive and professional attiude at all times
• Good interpersonal skills for dealing with all the levels of people
• Able to work on weekend and public holidays

• Must have atleast 10 years experience related in Arab mainly Turkish cuisine.
• Have the ability to communicate /able to speak and understand Turkish language, understand traditional cuisine, culture and tradition.
• Menu Planning and creating innovative and authentic turkish menus that cater to the taste and preferences of the local customers.
• Managing the daily operations of the kitchen including staffing, inventory management, and cost control.
• Training and supervising kitchen staf, ensuring they follow proper technique and safety procedure.
• Conducting regular quality checks to ensure all dishes meet the required standards and specification.
• Manage and Cooks guests’ orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant
• Coaches the sous chef and other members of the kitchen staff, so they perform at their best
• Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
• Works quickly and accurately during busy periods, such as weekends and evenings
• Occasionally takes on extra duties, such as to maintain sucess of social media, online presence and marketing efforts, introduce new menu and promotions and other marketing initiatives to drive traffic and sales.
• Additionally, oversee the creation of high-quality, visually appealing content for the restaurant website and social media channels, cooking tips and behind the scenes glimpses into the restaurant's kitchen.

JOB RESPONSIBILITIES:

• Prepares, arranges and serves all food according to the standard set by the Executive Chef Preparation, cut, cook and arrange of food as required.
• Coordinates activities of cooks, pantry maids and kitchen helpers to ensure an efficient and smooth food service.
• Controls cost by minimizing spoilage, waste and exercising portion controls.
• Handles machines, furniture, equipment and utensils the proper way and clean them after use.
• Attends training classes, staff meeting and make suggestions for improvement.
• Assists in the training of kitchen personnel as instructed by the Sous Chef.
• Follows established procedure and performs special duties as may be assigned by his Supervisors.
• Responsible for presentation, taste and timeliness of sections production.
• Creates distinctive dishes and present them to Management for approval to incorporate such dishes into the regular menu.
• To train staff on the preparation and cooking of Western cuisine.
• To ensure compliance of hygiene standards.

JOB REQUIREMENTS:

• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• Good command of English in both written and spoken as need to liaise with English speaking clients.
• At least 5 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): Food Preparation, compliance on kitchen hygiene standards
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Candidates that require work passes need not apply.
• Singaporeans only.

Job Description

• Assist the Senior Chef in the operation of the department and responsible for the proper efficiency and profit functioning
• To assist Senior Chef in baking or preparing and cooking items in the menu
• Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned
• Ensure proper storage of all perishable material accordingly to the First-in-First-Out Policy
• Perform other related duties as assigned by Supervisor

Job Requirements

• Candidate must possess relevant certification in Pastry and Baking or Culinary Cooking
• Minimum 2 years of working experience in the related field is required for this position
• Able to learn and adapt swiftly
• Able to work individually as well as efficiently in a team
• Able to present a positive and professional attitude at all time
• Must be able to work on shifts, weekends, and public holidays
• 5-day work week