Job Descriptions:

• Menu Planning: Develop and design menus that adhere to the specific dietary requirements and restrictions of patients and residents. This may include accommodating special texture diets like: Chopped, Blended, Minced and Puree.

• Nutrition and Health Considerations: Ensure that the meals are nutritionally balanced and provide essential nutrients suitable for the health conditions and needs of the individuals in the healthcare facility.

• Food Preparation: Oversee the preparation of meals and ensure they are prepared safely and hygienically. This may involve supervising a team of cooks or kitchen staff.

• Dietary Compliance: Strictly adhere to dietary guidelines and medical recommendations prescribed by physicians, dietitians, and healthcare professionals for individual patients or residents.

• Food Safety and Sanitation: Maintain high standards of cleanliness and sanitation in the kitchen area and ensure compliance with food safety regulations to prevent foodborne illnesses.

• Specialized Diet Planning: Collaborate with dietitians and healthcare providers to create specialized meal plans for patients with specific dietary needs or medical conditions.

• Quality Control: Monitor the quality of food and presentation to ensure that it meets the established standards and is visually appealing.

• Inventory Management: Manage inventory levels and order supplies to ensure that necessary ingredients are available for meal preparation.

• Budgeting: Work within budget constraints to control costs while maintaining the quality and nutritional value of meals. To be able to compute and understand food cost calculations.

• Staff Training: Train and educate kitchen staff on proper food preparation techniques, safety protocols, and sanitation practices.

• Allergen Awareness: Be vigilant about potential allergens in the kitchen and ensure that allergen-free meals are prepared for individuals with food allergies.

• Dietary Education: Provide dietary education and guidance to internal kitchen team.

• Customer Service: Ensure that the dietary needs and preferences of residents are met, addressing any complaints or concerns promptly and professionally.

• Adapting to Changing Needs: Be flexible in adjusting menus and meal plans based on changing dietary requirements and feedback from healthcare professionals.

• Record Keeping: Maintain accurate records related to meal planning, food preparation, inventory, stock in and out and wastage.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Sim Jia Hui

EA Personnel Reg No: R22106242

HIGHTLIGHT

• Expericne in Healthcare Industry

Job Descriptions:

• Menu Planning: Develop and design menus that adhere to the specific dietary requirements and restrictions of patients and residents. This may include accommodating special texture diets like: Chopped, Blended, Minced and Puree.

• Nutrition and Health Considerations: Ensure that the meals are nutritionally balanced and provide essential nutrients suitable for the health conditions and needs of the individuals in the healthcare facility.

• Food Preparation: Oversee the preparation of meals and ensure they are prepared safely and hygienically. This may involve supervising a team of cooks or kitchen staff.

• Dietary Compliance: Strictly adhere to dietary guidelines and medical recommendations prescribed by physicians, dietitians, and healthcare professionals for individual patients or residents.

• Food Safety and Sanitation: Maintain high standards of cleanliness and sanitation in the kitchen area and ensure compliance with food safety regulations to prevent foodborne illnesses.

• Specialized Diet Planning: Collaborate with dietitians and healthcare providers to create specialized meal plans for patients with specific dietary needs or medical conditions.

• Quality Control: Monitor the quality of food and presentation to ensure that it meets the established standards and is visually appealing.

• Inventory Management: Manage inventory levels and order supplies to ensure that necessary ingredients are available for meal preparation.

• Budgeting: Work within budget constraints to control costs while maintaining the quality and nutritional value of meals. To be able to compute and understand food cost calculations.

• Staff Training: Train and educate kitchen staff on proper food preparation techniques, safety protocols, and sanitation practices.

• Allergen Awareness: Be vigilant about potential allergens in the kitchen and ensure that allergen-free meals are prepared for individuals with food allergies.

• Dietary Education: Provide dietary education and guidance to internal kitchen team.

• Customer Service: Ensure that the dietary needs and preferences of residents are met, addressing any complaints or concerns promptly and professionally.

• Adapting to Changing Needs: Be flexible in adjusting menus and meal plans based on changing dietary requirements and feedback from healthcare professionals.

• Record Keeping: Maintain accurate records related to meal planning, food preparation, inventory, stock in and out and wastage.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Sim Jia Hui

EA Personnel Reg No: R22106242

Job Responsibilities:

• Experience and extensive knowledge in cooking indian food.
• Must be able to operate kitchen efficiently and supervise a team of staff.
• Keep track of all inventory, recipes and ensure quality of food is always at its best.
• Coordinate and carry out the preparation of all meals.
• Prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, and grills.
• Ensure quality of plating/packaging meals for customers.
• Rinse and clean dishes, pots, pans and utensils when needed and store things accordingly.
• Help clean and maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices in keeping with government regulations.
• Ensure cleaning materials are stocked.

Requirements:

• Able to work ot on weekends and public holiday

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:

• Some experience in bread making as well as French petit gateaux
• Provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Assist to oversee preparation process, portioning, presentation and quality of bakery products
• Minimize the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to

Job Requirements:

• Minimum 6 years working experience in a similar role, experience in a luxury venue would be a distinct advantage.
• Candidate must possess good French pastry and bakery techniques
• Passion for pastry and bread with exceptional service standards and attention to detail
• Able to work independently when required
• Ability to work under pressure and be flexible
• Positive attitude and willingness to work as part of a team.
• Some experience in bread making as well as French petit gateaux
• Provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Assist to oversee preparation process, portioning, presentation and quality of bakery products
• Minimize the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to

Job Responsibilities:

• Report to head chef and has to manage a small culinary team
• Responsible in handling day-to-day operations and overseeing mise-en-place
• Handles ordering of food for savory menu items
• Assist supervisor in developing interesting and exciting menu items that is in line with our concept
• Assist in plating up special event meals as assigned
• Monitor the supply of food items and review wastage for appropriate adjustment in future preparation
• Supervise and monitor the consistency of food standards in kitchen
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Proficient in the use of software system to input ingredients usage/ wastage and ordering
• Prepare and execute with finesse all menu items during service
• Any other ad-hoc duties assigned

Job Requirements:

• Must be able to communicate well with team members
• With minimum of 5 years of relevant experience
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Must be able to supervise and coordinate the culinary station unassisted
• Must be passionate about western cuisine
• Able to work weekends and public holidays
• Prefers to hold a recognised Basic food hygiene certification

Responsibilities:

• 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.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Requirements:

• A minimum of 3 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.
• Able to work on PH.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Manage our Arabian Fusion Food Section independently. Daily Preperation of Shawarma/DonerKebab, Arabian and Fusion Food according to our Menu.

Develop menu with more items.

Cost control and make sure no running out of preperation iterms or Kitchen inventory by reordering ontime

Experience in Mediterranean/Middle Easternand Fusion (Arabian/Indian/Western) cuisine

Roles & Responsibilities

We are a café specialised in unique pastries looking for a very organized pastry chef who enjoys unique pastry making, always maintaining food safety standards, enjoys learning new things and has a friendly personality.

In your role, you will assist with daily preparation, menu planning, inventory control, scheduling, ordering of kitchen supplies etc. You must be able to work independantly at the same time also be a teamplayer to your team members.Our enivornment is a fun and dynamic team.

Requirements

Food Handling Certificate (Preferred)

Looking forward to receive your application, and the opportunity to meet you soon!

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Description
Job Responsibility
- Manage and oversee daily kitchen operations.
- Responsible for food and menu planning, food costing and quality control.
- Upkeep of the kitchen cleaniness and hygiene standard.
- To perform ad-hoc duties as assigned by Superior.

Working locations at Newest / Flora Vista / The Promenade / Bukit Timah/ Springleaf/Pasir Panjang

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Past experience as a working chef.

* Great leadership and interpersonal skills.

* Ability to run stocktaking and place orders for resupply.

* Profound knowledge of different kinds of beverages

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

* Able to work night shift

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends. Responsibilities • Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients. • Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed. • Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality. • Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency • Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance. Minimum Qualifications • Proven work experience As Chef de Cuisine. • Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers). • Advanced knowledge of culinary, baking and pastry techniques. • Leadership skills. • Ability to remain calm and undertake various tasks. • Excellent time management abilities. • Up-to-date knowledge of cooking techniques and recipes. • Familiarity with sanitation regulations

Job Responsibilities:

1. Kitchen Operations Management:Oversee the entire kitchen operation, ensuring smooth functioning.
   
2. Food Preparation:Prepare hot and cold dishes according to specified requirements.
   
3. Menu and Recipe Planning:Contribute to menu and recipe planning and development.
   
4. Staff Supervision and Development:Supervise, train, and develop kitchen staff to ensure consistent performance.
   
5. Quality Control:Ensure food items meet quality standards and are presented appropriately.
   
6. Food Handling and Storage:Ensure proper handling and storage of all food items in compliance with sanitation regulations and company standards.
   
7. Cost Management:Maintain planned food costs within budgetary constraints.
   
8. Cleaning Assistance:Assist with various cleaning duties within the kitchen area.
   
9. Support to Sous Chef:Assist the Sous Chef with various tasks as needed.
   

Requirements:

• Preferably possess a Food Hygiene Audit Certificate (WSQ) and Basic Food Hygiene Certificate (WSQ).

Other Benefits:

• $80 monthly Performance Incentive (T&C applies)
• Profit Sharing Incentive
• Variable Performance Bonus
• 2 Staff Meals provided.

Interested candidates can Whatapps +65 90850773

EA License 22C1383

EA Personnel R22110043

Key Responsibilities:

• Supervise the entire kitchen operation to ensure efficient workflow.
• Prepare a variety of dishes, both hot and cold, according to specifications.
• Contribute to menu planning and recipe development.
• Train and develop kitchen staff to maintain consistent high-quality performance.
• Enforce strict quality control standards and ensure impeccable food presentation.
• Adhere to Club standards and sanitation regulations for food handling and storage.
• Assist in restaurant operations to ensure smooth functioning.
• Implement measures to maintain planned food cost levels.

Requirements:

• Possess a Food Hygiene Audit Certificate (WDA), preferably.
• Minimum Basic Food Hygiene Certificate (WDA) is mandatory.
• Accumulate at least 3 years of relevant experience in the culinary field.

Additional Benefits:

• $80 monthly Performance Incentive (Terms and Conditions apply)
• Profit Sharing Incentive
• Variable Performance Bonus
• 2 Staff Meals provided daily.

Interested candidates can Whatapps +65 90850773

EA License 22C1383

EA Personnel R22110043

Responsibilities:

• Uphold the standards of food presentation, production, and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights, and promotions
• Keep up to date with the new products, recipes, and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Past experience as a working chef.

* Great leadership and interpersonal skills.

* Ability to run stocktaking and place orders for resupply.

* Profound knowledge of different kinds of beverages

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

* Able to work night shift