Roles & Responsibilities

• Able to prepare chinese dishes, chinese northen foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.

Secondary

• Oversee general day-to-day management & operational of the restaurant business.
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager.
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress.
• Assist Outlet Manager for new team members recruitment and training.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards.
• Ensure kitchen housekeeping is carry on as scheduled.
• Understand and support hall operation.

Job Description

• Control and direct the korean food preparation process.
• Preparation, assembling and cooking of korean dishes.
• Manage the inventory and ordering of stock as needed.
• Manage and train cooks working with you.
• Staying up-to-date with culinary trends and kitchen processes.
• Ensure you and your team possess high standards of food hygiene and follow the health and safety rules.
• Monitor portion and waste control to ensure profitability.
• Portioning and plating of dishes are accurate and attractive.
• Wastage is at the minimum and profit margins are maintained.

Job Requirements

• Minimum 2 to 3 years relevant experience.
• Able to work effectively in a teamenvironment.
• Able to work under pressure in a fastpaced environment.
• Committed and passionate.
• Able to work rotating shifts including public holidays and weekends.

Korean Restaurant (Non-halal) Locations:

• Chingu @ The Oval - 7 The Oval, Singapore 797865

Job Responsibilities

• Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.
• Ensures all food is consistently prepared and presented according to company standards
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analysing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly/monthly menu changes
• Manages and reduces food wastes, based on thorough analysis.
• Performs other tasks as assigned by Executive Sous Chef and/or Immediate Supervisor

Job Requirements:

• At least 3 years’ experience in relevant field
• A self-starter and team player with excellent communication skills
• Committed to serving food of the highest quality
• Willing to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Have a strong working knowledge in various cuisines
• Possess WSQ Food Safety Level 1 Certification

Please note that our establishments serve pork.

JOB DESCRIPTION:-

• Able to prepare dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Commis Chef

• Working Days: 5 working days ( 1 weekday off, 1 weekend off )
• Working Hours: 11am - 9pm
• Working Location: Mondrian Hotel
• Salary: Up to $ 2800

Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements:

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

Duties and Responsibilities:

• Ensure daily operations of the kitchen runs smoothly and efficiently
• Plan and assign daily workloads and schedules to team member
• Responsible for monitoring food quality, consistency and ensure food presented is of highest quality
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen
• Guide, monitor and ensure kitchen staff are well trained
• To assist in any of the kitchens, this may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen. This includes working areas, utensils and other kitchen equipment’s.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and on a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by management

Requirements:

• Team Player
• Good knowledge in Brunch style cooking and western cuisine is preferred.
• Formal culinary training in Food preparation & Culinary management an added advantage
• Candidate must possess at least Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• At least 5 Year(s) of working experience in the related field is required
• Able to perform Flexi shifts, and able to work on weekends and public holidays
• 6 days work week

Benefits:

• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive
• Staff Meal

Job Responsibilities

• Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.
• Ensures all food is consistently prepared and presented according to company standards
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analysing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly/monthly menu changes
• Manages and reduces food wastes, based on thorough analysis.
• Performs other tasks as assigned by Executive Sous Chef

Job Requirements

• At least 3 years’ experience in relevant field
• A self-starter and team player with excellent communication skills
• Committed to serving food of the highest quality
• Willing to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Have a strong working knowledge in Japanese cuisine
• Possess WSQ Food Safety Level 1 Certification
• Singaporeans and PRs preferred

Please note that our establishments serve pork.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 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

- Partake in the production of pastries

- To be able to stock-take and ordering of ingredients

- Ensure compliance with all procedures, rules and regulations as set out by SOPs, hygiene guidelines and internal processes

- To be able to identify potential problems and troubleshoot.

- Able to train, guide and multi-task well

- Keen interest in R&D

- Advance career progression

Pastry Sous Chef
Working days: 5 days per week
Salary: $2700 - $3300
Location: NEWest Mall (Clementi)

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job scope:

• Production of pastry goods and part of the baked goods.
• Ensure maximum quality, consistency and profitability of the production.
• Research and develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.
• Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good, packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.
• Represent our brand during public events and exhibitions when needed.
• Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Requirements:

• Relevant experience
• With relevant certification would be beneficial

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Key Responsibilities:

• To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance
• Ensure that Sodexo approved suppliers are used when placing food and beverage orders
• To maintain and continuously improve food presentation, service and standards
• Effectively lead, develop and motivate service team, monitoring and solving issues within the department
• Track and prepare all schedules to maximize productivity and keep labour costs within budget
• To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures
• To be creative and innovative in the day to day management and business development potential at the contract
• To report to the Operations Manager when and as required to do so for the effective overall management of the contract
• To implement directions from Operations Managers and Sodexo Senior Management and provide feedback
• To attend all meetings and training sessions as scheduled
• Responsible for the overall daily food and beverage operations
• Maintain and enhance on-site client relationship by daily effective communication
• Plan and execute monthly rotating menus and special food promotion with the Head Chef
• Ensure that quality and wholesome food is served in the facility
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards
• Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department
• Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc
• Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc
• Evaluate and administer manpower plans, employee training & development
• Maintain and improve hygiene and safety standards of both front of house and back of house operations
• Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Skills, Knowledge & Experience

· Recognised cooking qualification

· Possess at least 5 to 10 years of experience in a similar role

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- Study each recipe and gather all necessary ingredients

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

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

- Monitor food stock and place orders

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- 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

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Working Hours: 5 Days in between Mon - Sun; 44hrs per week

Location: Suntec City

Salary: up to $3500

Duties

• Preparing and cooking food for daily operations

• Maintaining High Standard of hygiene & Cleanliness in the kitchen

• Plating of food

• Other ad-hoc duties requested from managers

Requirements

• Min 1 Year relevant experience required

• Able to work during weekends n PH

• Bilingual in English and Mandarin to liaise with Mandarin speaking counterparts

Good culinary and teamwork skill

Handworking and willing to teach

Ensure ingredients and final products are fresh.

Ensure and maintain the cleanliness of kitchen and premise.

Provide recipes and standard operating procedure

Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.

Present, garnish and arrange final dishes.

Stock-take and ordering of ingradients and supplies

Able to work on weekend

Managing of food costing

Procurement of ingredients

Planning of kitchen station and kitchen staff

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：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Head Chef
Working days: 5 days per week
Salary: $5000 - $6500
Location: NEWest Mall (Clementi)

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job scope:

• Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day
• operations .
• Controls and directs the food preparation process efficiently and professionally.
• Ensure exceptional food quality and presentation consistently.
• Collaborate with management to drive the culinary direction of the restaurant.
• Manages raw material stocks and ensures minimal wastage.
• Organise daily food preparations and mise en place to ensure smooth kitchen
• operations.
• Follows and strictly implements all food and sanitary rules as well as safety guidelines.
• Ensure all recipes are recorded accurately and up to date.

Requirements:

• Relevant experience
• Certification in culinary would be beneficial

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Descriptions:

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistency presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up prior to service and maintain the highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders in a timely manner
• Assist other cook during food assemblies
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers feedback and requirement on specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitise
• Other duties as assigned by management

Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Great communication and interpersonal skills
• Ability to multitask
• 6 days' work week

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：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of the house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Keeping Food Sampling and Daily Cooking Core temperature recordings.

· Ensure recording temperature for all refrigerators.

· Perform all other common duties assigned by both the client and management of Sodexo Singapore.

Key Requirements

· Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

· Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

· People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

· Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

· Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

· Team player.

Maintaining culinary standard up to company’s requirements.

We Are Hiring!

Are you a passionate and creative culinary professional looking for an exciting opportunity to showcase your skills and lead a young and vibrant kitchen team? We have the perfect role for you! Our trendy and bustling restaurants are seeking a talented Head Chef (Kitchen Manager) to join our superstar team. There is also a competitive salary range and work life balance as we only have a 5-days work week.

Our Brand

Founded in 2018, Foragers has since been on an onward journey to introduce exceptional and one-of-a-kind hospitality concepts to Asia.

Carrotsticks & Cravings is located in the heart of Singapore's Central Business District. Founded by Terri-Anne, a Melbourne native with a passion for healthy eating, we bring an Australian-inspired healthy café experience to life.

We prioritize crafting healthy food that's both visually appealing and delicious. Our menu features nutritious dishes crafted from the finest produce and superfoods, tailored to various dietary needs. Our aim is to bring joy and wellness to your daily meals, promoting a healthier and happier lifestyle year-round.

For more information about us, feel free to visit our website at https://www.foragers.com.sg/.

Responsibilities

• Working closely with the kitchen staff to lead and inspire the team.
• Maintain the high standards of food quality and safety
• Enforcing strict adherence to health and safety standards in the kitchen, maintaining a clean and organized workspace.
• Manage day to day operations of the kitchen while meeting health and safety standards and managing stock deliveries.
• Control and direct food preparation process (including developing menu ideas, controlling food inventory levels etc)
• Maintain the concept’s revenue, profitability and quality goals, operational efficiency, productivity levels, food and service quality, and customer service standards.
• Respond efficiently and accurately to guest feedback and complaints.
• Regularly review product quality and research new vendors.
• Deliver superior food service in order to maximise guest satisfaction; and
• Work closely with the floor manager to ensure excellent service.

Requirements

• Prior experience of at least 3 year on managing kitchen
• Ability to work efficiently in a fast-paced environment while ensuring quality and consistency in all dishes.
• Willingness to adapt to changing menu preferences, seasonal availability of ingredients.
• A positive and collaborative attitude that fosters teamwork and a pleasant work environment.

Join us in bringing our special magic to our little island and beyond. We look forward to hearing from you soon!

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.

Secondary

• Oversee general day-to-day management & operational of the restaurant business.
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager.
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress.
• Assist Outlet Manager for new team members recruitment and training.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards.
• Ensure kitchen housekeeping is carry on as scheduled.
• Understand and support hall operation.

Head Chef (European Cuisine)

• Working days: 5 days per week
• Salary: S$5,000 - S$6,500
• Location: Clementi

Job scope:

• Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day
• operations .
• Controls and directs the food preparation process efficiently and professionally.
• Ensure exceptional food quality and presentation consistently.
• Collaborate with management to drive the culinary direction of the restaurant.
• Manages raw material stocks and ensures minimal wastage.
• Organise daily food preparations and mise en place to ensure smooth kitchen
• operations.
• Follows and strictly implements all food and sanitary rules as well as safety guidelines.
• Ensure all recipes are recorded accurately and up to date.

Requirements:

• Relevant experience
• Certification in culinary would be beneficial

WhatsApp or Email me your latest resume for Immediate Interview Arrangement.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Who we are

COL is an independent neighborhood restaurant and bar on Keong Saik Road focusing on a high quality, seasonal food offer with an emphasis on sharing and coal and wood fireplace cookery. With a casual but elegant service style that we’ve become known for, exceptional wines and cocktails we’ve built a strong local following and we’re looking to continue doing this for the year ahead.

Your Role:

• Assist the Executive Chef and Head Chef in all aspects of service and food preparation
• Uphold the standards of food presentation, production, and portioning
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Ensure a high standard of food hygiene at all times
• Guide, train, and supervise junior members
• Track inventory of food supplies and order supplies on a scheduled basis as determined by menu and estimated number of diners

What we are looking for:

• Ability to work on weekends and public holidays
• 3 to 5 years of relevant work experience (salary will commensurate with experience)
• Certificate in culinary skills or equivalent
• A high standard of personal hygiene and grooming
• Ability to multitask in a demanding environment
• Reliable and good team worker
• Able to work on Public holidays and Eve

What we offer:

• Sign-on and Referral Bonus
• 5-day work week (Tuesday to Saturday and every last Sunday of the month)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL & 1880
• Meal Allowance $168
• Transport Allowance $100
• 14 Annual Leave (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)