Roles & Responsibilities:

1) Cooking food in a timely manner.

2) Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

3) Monitor food stock and place order.

4) Check freshness of food and discard out-of-date items.

5) Ensure compliance with all health and safety regulations within the kitchen area.

6) Conduct final check on finished product to ensure that food quality and presentation are in accordance with specifications of the menu

7) Ensure the kitchen is secure, clean, and safe before going off shift.

8) Ability to work under pressure.

9) Calm approach to stressful environments.

10) Problem-solving.

Requirements:

1) Proven work experience as a Chef or Cook

2) Hands-on experience with various kitchen equipment.

3) Ability to remain calm and undertake various tasks

4) Up-to-date knowledge of cooking techniques and recipes

5) Excellent time management abilities

6) Able to work split shift, weekends and public holiday.

7) Familiarity with sanitation regulations

8) Culinary school diploma preferred

Our client is a well-established F&B operator in Singapore, renowned for managing a diverse portfolio of multi-concept gastrobars in prominent locations. They are seeking a Sous Chef with specialized expertise in Japanese cuisine.

Note:

Working Hours: Mon to Sat, 10:30 AM to 2:30 PM, 5:00 PM to 1:00 AM (Taxi claim reimbursement)

• Delicate knife skills for poultry and fish trimming
• Skilled with yakimono, agemono, sushi/sashimi,
• Good knowledge of Japanese ingredients
• Manage and uphold standards and discipline
• High level of time management skills
• Work under pressure, fast paced bistro bar
• Administrative task - Implement SOP, rostering, costing, ordering, stock taking

Requirements:

• With valid food hygiene certification
• experience in Japanese Cuisines
• With good Japanese Cutting Skillset

Interested candidates, please click APPLY or email updated CV to: [email protected]

Gemini Personnel Pte Ltd

EA License number: 23s2015 | EA Registration number: R24120181

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Job Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Job Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

JOB RESPONSIBILITIES:

• Develop creative new market trend recipes for product application
• Experience in different types of cuisine and food product development
• Food presentation and demonstration for clients and online
• Work closely with inter-departments on the development and launch of new or improved recipes
• Conduct food or product tasting, sensory evaluation, and training sessions
• Provide training, service recovery or trouble shooting for clients (On-Site or Demo Kitchen)
• Creative food presentation and food shoot or video
• To setup, manage and maintain Demo Kitchen when required

JOB REQUIREMENTS:

• Recognised culinary qualification or similar discipline with minimum 1 year culinary experience preferred
• Good technical knowledge and presentation skills for product demos
• Strong teamwork and communication skills
• Proficient in Microsoft Office (PPT, Excel, Words etc)
• Travel to different sites when required
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 Day Work Week + 2 Sat (Mon-Fri 9am-6.30pm, Sat 9am-6.30pm)
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 on the email subject.

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

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

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Executive Chef

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, and maintaining portion sizes
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure safe and proper use of equipment at all times and to give guidance to other team members

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Modern Chinese cuisine
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Non Halal Kitchen Cafe.

- Must be able to handle pork and alcohol

-In Charge of all kitchen station and team, reports to the Sous Chef / Restaurant manager

- Provides training to the juniors once you are independant

- Physically Fit and able to handle fast pace kitchen environment

- Standing air con environment

- Good culinary, cutting skills and prep knowledge

- Basic equipment maintenance knowledge

- Positive attitude and good teamwork

- inventory and ordering skills.

- Schedule planning, time management skills

- Posseses common sense and is willing to learn new things.

6-8 off days per month.

Sous Chef

• Location: Takashimaya Shopping Centre
  Café Name: PAZZION Café
• Working Days: 6 days per week (Off on weekday)
• Working hours : Average 10.5hrs, including meal hour ; shift Based on monthly roster
• Salary : Around $3500, depending on experience (including shift allowance for the excess hours)

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Must have similar café experience, (prepare & cook) able to lead/manage kitchen and able to come out with new dishes

Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

• Support the Executive Chef and collaborate with the culinary team to ensure seamless daily operations.
• Maintain and elevate food quality and standards to meet and exceed expectations.
• Contribute to the creation of innovative and enticing menus to cater to customer preferences, focusing on delivering excellence in taste, temperature, and presentation.
• Manage food costs for individual dishes, ensuring optimal balance between quality and financial objectives.
• Deliver high-quality food products to guests and actively contribute to achieving goals set by the Executive Chef.
• Adhere strictly to impeccable hygiene practices at all times.
• Demonstrate proficiency in working in front of guests, creating an engaging and top-notch experience at the sushi counter.
• Estimate food consumption to effectively schedule purchases and requisition raw materials.
• Minimize waste and spoilage in alignment with budgetary considerations.
• Collaborate with the Service team to stay informed about patron feedback and preferences, and actively participate in overall business planning.
• Investigate and resolve guest concerns promptly, courteously, and professionally, with thorough documentation and effective resolutions.
• Maintain cooperative and professional relationships with all stakeholders.
• Promote a positive working climate, enhancing productivity and boosting employee morale.
• Assist the Executive Chef in sourcing ingredients from Japan through approved vendor listings.
• Any other skill-development or ad-hoc task as assigned.

Job Requirements

• Possess a Degree/Diploma/Certification in Culinary Arts is preferred.
• Strong culinary experience with specialization in Japanese cuisine.
• Previous experience in a fine-dining concept restaurant is essential.
• Demonstrated supervisory skills with a hands-on approach.
• Proven expertise in logistic planning, culinary techniques, and leadership.
• Effective communication skills, preferably in the local spoken language.
• Ability to enforce rigorous safety and sanitation practices.
• Well-groomed with a professional appearance.
• People and customer-oriented, with the ability to motivate and initiate tasks independently.
• Comfortable working face-to-face with guests.
• A team builder who displays initiative and creativity.
• Willingness to go the extra mile to exceed customer expectations.

Here at THE PROVIDORE SINGAPORE, we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

If you are looking to be part of a genuinely fun, friendly and hardworking team who take professional pride in their craft, then this could be the role for you!

HIRING FOR:

Junior Sous Chef

• THE PROVIDORE SINGAPORE (Restaurants - Western Cuisine)

Job Description:

In your role as a Junior Sous Chef with THE PROVIDORE SINGAPORE, you will work closely with the Outlet Chef to help in the menu preparation together with the Kitchen team:

• Follow the Sous Chef / Outlet Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor and ensure adequate supply at the cooking stations
• Prepare specific food items and stock-up of required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Responsible for stock rotation by ensuring the freshness of ingredients to be used
• To practice proper inventory management through the safeguarding of stock taking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• For Junior Sous Chef: More than 3 years related experience in a F&B establishment as Commis/CDP/Junior Sous Chef
• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

Our client is an established F&B operator in Singapore, known for managing a diverse collection of multi-concept gastrobars across prominent locations. They are seeking for Sous Chef - Korean/Japanese Cuisines.

Menu Development:

• Suggest and recommend improvements in existing food recipe for top quality satisfaction.
• Be in the trend of new food menu.
• Research and development unique recipes, monthly and seasonally.
• Suggest and present food tasting with the Management Team on new menu.

Staff Management:

• Hire, train and supervise staff.
• Schedule employees schedules.
• Highlight and address staffs disciplinary issues and conflicts.
• Devise strategies and teaching plans to improve all staff skillsets.
• Conduct staffs performance reviews and set performance goals and provide constructive feedback
• Review and recommend new processes to increase productivity and efficiency levels of all staff.

Food Service:

• Implement processes and devise strategies to improve staffs productivity and efficiency levels.
• Train and educate staff on food service.
• Enforcing top of the line food service is executed from all staff.
• Ensure customer service and overall satisfaction.
• Ensure all Chef execute the operations according to the system and processes in place.
• Handles customers complaints and gather feedback to improve processes.

Inventory Management:

• Oversees inventory levels for food and supplies.
• Monitor kitchens inventory control.
• Coordinate and ensure timely deliveries.

Quality Control:

• Maintain high standards for food quality.
• Being hands-on and ensure that all chef is delivering high standards and quality.

Cost control:

• Manage operational costs and expenses.
• Implement cost-saving measures without compromising quality.
• Negotiate with existing suppliers to bring down COGS.
• Optimize food wastage and sustainability.

Hygiene and Facilities Management:

• Ensure the cleanliness and maintenance of the kitchen is at top of the line
• Recommend new processes to improve the overall hygiene of the outlet
• Implement new processes to ensure sanitation standards.
• Schedule regular inspections and maintenance tasks, ensuring that the task are done on time.
• Coordinate repairs and maintenance as needed.

Marketing and Promotions:

• Work with our Creative Marketing Team to devise new promotions.
• Collaborate with the Creative Marketing Team to come up with new contents to attract customers.
• Monitor the effectiveness of promotions and update the data accordingly.
• Ensure that the marketing objectives are always met.

Event Management:

• Plan and execute outlets monthly events and promotions with the Creative Marketing Team.
• Coordinate the logistics and ensure set ups of monthly events is done according to plan
• Coordinate the operations workflows for Kitchen, Bar and Service Crew for private events.

Financial Management:

• Prepare and record food sales report.
• Monitor and analyze food performance report.
• Book-keeping of existing recipes, new recipes, cost & food performance report.
• Contribute to budget planning and financial forecasting.

Communications:

• Be the connecting bridge between all departments, Creative Marketing, Floor Team, Management Team.
• Research and source new suppliers for high-quality ingredients.
• Prompt and swift reply to the Management Team.
• Prompt and swift execution of instructions from the Management Team.

Requirements:

• Diploma in Culinary Arts/degree from a recognized institution, or equivalent practical experience in the kitchen
• At least 4- 6 years of experience in a kitchen or culinary management role, preferably in a high-volume or multi-concept establishment.
• Food safety and hygiene certification (e.g., HACCP, Food Handler's Certification)
• Strong leadership, problem-solving, and organizational skills.
• Attention to detail, creativity, and a passion for food.
• Ability to thrive under pressure and multitask effectively.

Work Hours:

• Monday to Saturday: 10:30 AM to 2:30 PM, 5:00 PM to 1:00 AM.
• Taxi claim reimbursement provided.

Interested candidates, please send your CV to: [email protected] Or Click APPLY

Gemini Personnel Pte Ltd

EA License number: 23s2015| EA Registration number: R24120181

Job Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Please submit your updated resume by using the APPLY NOW BUTTON

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

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Here at THE PROVIDORE SINGAPORE, we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

If you are looking to be part of a genuinely fun, friendly and hardworking team who take professional pride in their craft, then this could be the role for you!

HIRING FOR:

Chef de Partie (CDP) or Junior Sous Chef (depending on years of related experience)

• THE PROVIDORE SINGAPORE (Restaurants - Western Cuisine)

Job Description:

In your role as a Chef De Partie (CDP) or Junior Sous Chef with THE PROVIDORE SINGAPORE, you will work closely with the Outlet Chef to help in the menu preparation together with the Kitchen team:

• Follow the Sous Chef / Outlet Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor and ensure adequate supply at the cooking stations
• Prepare specific food items and stock-up of required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Responsible for stock rotation by ensuring the freshness of ingredients to be used
• To practice proper inventory management through the safeguarding of stock taking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• For CDP role: 1 to 2 years related experience in a Food & Beverage (F&B) establishment as a Commis/Cook/CDP is required
• For Junior Sous Chef: More than 3 years related experience in a F&B establishment as Commis/CDP/Junior Sous Chef
• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 on the email subject.

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

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

Job Details

1. Manage daily food preparation and duties as assigned by the Head Chef.
2. Assist head chef by staying up to date with new products, recipes, and preparation methods.
3. Supervise high standards and consistent quality of product.
4. Manage team’s compliance with conditions of food hygiene policy.
5. Organize and inspire cleanliness and best practices in all work areas.

Qualifications

1. Advanced knowledge of menu composition, recipes, methods of production and presentation standards.
2. Advanced knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in maintenance of kitchen brigade chain of command.
4. Ease of use with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production and operational needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Head Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

Job Overview

• Oversee daily food preparation and tasks assigned by the Head Chef.
• Support the Head Chef by staying informed on new products, recipes, and cooking techniques.
• Ensure high standards and consistent quality of food production.
• Supervise team adherence to food hygiene policies.
• Promote cleanliness and best practices in all work areas.

Qualifications

• In-depth knowledge of menu composition, recipes, production methods, and presentation standards.
• Extensive understanding of food preparation, receiving, and storage protocols.
• Proficient in the operation of kitchen equipment.
• Self-motivated with the ability to manage personal and team deadlines.

Keys to Success

• Awareness of daily production and operational needs.
• Proactive in providing feedback and reporting issues promptly.
• Willingness to perform additional duties as required by the operation.
• Foster a positive and supportive work environment.
• Maintain a positive attitude at all times.

Key Responsibilities

• You will be responsible for providing guidance to cooks and improving their cooking skills. You will spend at least 75% of your time on hands-on cooking.

• Manage Complex Centralized Kitchen operation; ensure a safe and hygienic kitchen environment, and food are served in top quality according to SOP

• Supervise all culinary crew; ensure all culinary staff practise good personal hygiene practices, compliance to food safety and workplace safety requirements

• Assist in the preparation and service of food to customers

• Lead the team and ensure the kitchen runs smoothly at all times

Key Requirements

- At least a holder of NTC2 or NTC3 in Food Preparation

- Familiar with local food cuisine- Experience in managing centralized kitchen operations

- Valid basic food hygiene certification

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Executive Chef/ Head Chef (Outlet).

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Sous Chef

• Location: Takashimaya Shopping Centre
• Working Days: 6 days per week (Off on weekday)
• Working hours : Average 10.5hrs, including meal hour ; shift Based on monthly roster
• Salary : Around $3500, depending on experience (including shift allowance for the excess hours)

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Must have similar café experience, (prepare & cook) able to lead/manage kitchen and able to come out with new dishes

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Executive Chef

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, and maintaining portion sizes
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• To oversee the Chef De Partie and/or Commis Cook in their role
• Perform any other duties as assigned

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess effective communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Here at THE PROVIDORE SINGAPORE, we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

If you are looking to be part of a genuinely fun, friendly and hardworking team who take professional pride in their craft, then this could be the role for you!

HIRING FOR:

Chef de Partie (CDP) or Junior Sous Chef (depending on years of related experience)

• THE PROVIDORE SINGAPORE (Restaurants - Western Cuisine)

Job Description:

In your role as a Chef De Partie (CDP) or Junior Sous Chef with THE PROVIDORE SINGAPORE, you will work closely with the Outlet Chef to help in the menu preparation together with the Kitchen team:

• Follow the Sous Chef / Outlet Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor and ensure adequate supply at the cooking stations
• Prepare specific food items and stock-up of required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Responsible for stock rotation by ensuring the freshness of ingredients to be used
• To practice proper inventory management through the safeguarding of stock taking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• For CDP role: 1 to 2 years related experience in a Food & Beverage (F&B) establishment as a Commis/Cook/CDP is required
• For Junior Sous Chef: More than 3 years related experience in a F&B establishment as Commis/CDP/Junior Sous Chef
• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!