The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

~ Administer purchasing and receiving procedures.

~ Apply principles of culinary science.

~ Apply principles of food chemistry.

~ Apply principles of food psychosociology.

~ Apply principles of gastronomy.

~ Implement loss/risk prevention.

~ Innovate with new culinary ingredients.

~ Interpret culinary nutrition.

~ Manage compliance with food and beverage hygiene policies and procedures.

~ Manage cost and quality controls.

~ Manage culinary operations.

~ Manage food & beverage operations.

~ Manage inventory control system.

~ Manage site/outlet and equipment maintenance.

~ Master cook and chill methods.

~ Master recipes from various cuisines.

~ Perform culinary application and techniques.

~ Plan and develop menus for food service establishments.

Job Description

Experience in Chinese cuisine dishes.

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 2 years related experience.

· Familiar with Chinese cuisine.

· Fluent in both English and Mandarin preferred.

· Passion for food, creative and teamwork.

Responsibilities:

• Manage and supervise kitchen staff, delegating tasks and ensuring smooth operations.
• Prepare and present food according to the recipes and kitchen standards.
• Monitor food and ingredient inventory levels, ordering and restocking as needed.
• Ensure the kitchen is clean and well maintained in compliance with health and safety regulations.
• Continuously review and improve kitchen processes and procedures to increase efficiency and productivity.
• Minimize wastage and spoilage of ingredients.
• Other ad hoc duties assigned.

Requirements:

• At least 2-4 years of relevant working experience.
• Must have a similar experience within the industry.
• Meticulous, team player with a positive attitude.
• Excellent Communication Skills

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R1872398

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Bondi Grill & Wine is a brand new restaurant. We are looking for a sous chef to join our team.

Job Responsibilities

• Prepare and cook dishes according to the restaurant's standards of quality, recipe, consistency and time lines.

• Manages and oversee daily café operations and ensure cleanliness of café at all times.

• Creating and planning new food offerings when required.

• Ensure that food handling and hygiene regulations are followed over and above SFA Standards.

• Track the inventory of the kitchen and food supplies and organize proper and systematic storage of food items in the kitchen.

• Have capabilities to analyse Food & Beverage operational: cost control, work efficiency, simplification, sanitation and increase sale / business development.

• Provide excellent customer service and ensuring quality of food and beverages served to customers.

• Ensure all equipment are cleaned and kept properly.

• Any other duties assigned by the management.

Job Requirements

• Candidate must possess at least 2 to 3 years relevant experience in food preparation.

• Experience in café operation preferred.

• Develop and discuss custom-made desserts or baking for semi-fine dinning concept.

• Willing to work long hours.

• Committed in achieving customer satisfaction and service excellence.

• Manage and maintain sanitation and hygiene standards;

• Good team player and communication skills.

• Ability to work in a fast-paced environment.

Training will be provided.

We are seeking an experienced & self-driven chef to join our team.

Responsibilities:

• Responsible for the preparation of raw materials required on the menu.
• Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures.
• Adhere to all statutory food hygiene and sanitation guidelines.
• Ensure regular maintenance of all kitchen equipment, machinery and accessories.
• Ensure all items prepared are done with the same level of quality and consistency.
• Assist in cooking and plating prepared items according to standards in the Kitchen Manual.

Requirements:

• At least 2 years of working experience in the related field.
• Able to commit shift, weekends and public holidays.
• Understanding of current SFA regulations, hygiene and health, and safety legislations.
• A team player with a positive attitude.
• Able to work under pressure.
• Excellent leadership and management.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

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：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Job Description:

• Prepare high quality Chinese food with emphasis on roasted meat.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Urgently Hiring‼️

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：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

We are currently seeking a highly skilled and experienced Pastry Sous Chef. You will play a crucial role in our establishment by leading and managing the kitchen operations. You will have the opportunity to showcase your culinary expertise and creativity while overseeing the preparation and presentation of our delectable dishes.

Responsibilities:

• Extensive experience in creating delectable pasta dishes, ranging from classic Italian favourite’s to innovative creations. Mastery of various pasta types, sauces, and cooking methods to deliver exceptional taste and texture.
• Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control.
• Assist to oversee preparation process, portioning, presentation and quality of bakery products.
• Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.
• Ensure compliance to food safety and hygiene regulations at all times.
• Any other ad-hoc duties as assigned by management

Skills, Knowledge & Experience

• 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.
• 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.

Requirements:

• Minimum 5 years of relevant bakery experience in similar capacity with or without qualification.
• Well-versed in management and organizational skills
• Good understanding of food cost control, budgeting, and profitability analysis
• Ability to work under pressure and in a fast-paced environment.
• Strong leadership and management skills with the ability to motivate and inspire a team.

If you are a dedicated and talented Chef looking for a new challenge, we invite you to join our team. Please submit your resume, along with a cover letter highlighting your relevant experience.

* 6 days work week, Monday off (3 days off every 2 weeks)
* Location: Orchard
* Outlet is more to western food, non-halal
* Basic + Allowances/Incentives + OT pay + Bonus
* Permanent role

Our client is a F&B industry in Singapore.

Job Descriptions:

• Oversees and supervise kitchen staff
• Inventory management
• Supporting the head chef
• Directing food preparation
• Train new employee

Requirements:

• GCE N/O Level
• 2 - 3 years working experience
• Western food experience is added advantage
• Able to perform shift job

HOW TO APPLY:
Interested applicants, please click on “Apply Now” or email to submit your resume.
We regret only shortlisted candidates will be notified.

Stafflink Services Pte Ltd
EA Licence No.: 04C4294
EA Personnel: Jason Bong Wee Kiat
EA Personnel Reg. No.: R23116067

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/

Chef Responsibilities:

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned.
• Help lead and inspire our kitchen staff with the manager.
• Wow our guests with amazing dishes.

Chef Requirements:

• High school diploma or equivalent preferred.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• The kitchen is relatively hot, accepting high temperature working environment
• Work 6 days a week, need to work on weekends
• Able to work on nitht-shift
• The working time is divided into two parts.

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/

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：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

• Plans menus for brand/ concept
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Develops kitchen manual, standard recipes and techniques for food prepation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Establishe and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Liaising with all suppliers.
• Leading the team at events

Job Description

We are looking for motivated individuals to join us:

• Assist in the preparation of food accordingly
• Prepare ingredients and cook food on the menu
• Able to bake simple cakes/bread
• Have the creativity & interest to create new items on the menu

Requirements

• At least 1-2 years experience in relevant industry/role
• Preferably with Food Hygiene Certificate
• Able to work rotating shifts, weekends, and public holidays when needed.
• Has an interest in food & able to R&D new menu items if needed

Other Information:

• 6 days work week, each work day is about 5-6hours
• Located in Kovan
• Small menu
• Salary to be negotiated
• No uniform required
• Staff discount, medical benefits, medical leave
• Pet-friendly Cafe

•Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events

and planned menus.

• Ensure food is prepared fresh and with the highest quality.

• Adhere strictly to all recipes, methods and instructions given by Fu Lin Men Executive Chef/

Master Chef.

• Constant check on associates’ food handling and storage procedures to ensure compliance with

standards.

• Assist Executive Chef / Master Chef in daily requisitions and planning for special menu.

• In charge of inventory and ordering of food items, ensure sufficient stock to support the

operations.

• Check on quality of food items upon receiving from supplier, ensuring freshness and in

accordance to the market list ordered.

• Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are

kept in proper storage.

• Maintain high standards of quality control, hygiene, health and safety within the kitchen.

• Help out in any area of the kitchen when circumstances dictate.

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 on time

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

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

R&T Recruitment Management (12C5922)

2 Gambas Cres, #06-22 NORDCOM 2, Singapore 757044

6702 6282

he restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen.

We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless dining and delight to all senses.

The primary role of the Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

Key Responsibilities:

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, and storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

About You:

• Minimum a certificate in Culinary Skills / GCE 'O' level or equivalent.
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Working Location (1) Tras Street

Job Description

Beach Road Restaurant

Job highlights:

• Executive Chef
• Performance Bonus
• Career growth
• Training opportunities

Responsibilities:

• Coordinates and prepares all cooking in the Indian kitchen
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in other cuisines as well

Job Scope:
Must have prior experience and know how to open, close and manage stall

2) Economical mixed rice chef
Must have prior experience and now how to cook all dishes and create new dishes when requested by management

Interested applicants can send your resume to +65 81813320 and allow our Consultant to match you with our Clients.

Wang Yili Reg No: R21101168

Advance Recruitment Pte Ltd EA No: 21C0678

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

As a Demi Chef (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Working Location: 55 Keong Saik Road

Relationships:

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Interacts with individuals outside the outlet including but not limited to customers, suppliers, government officials, competitors and other members of the local community.
• Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.
• Ability to handle multiple outlets

Duties and Responsibilities:

• Supervises the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
• Controls and analyses on an ongoing basis, the following: - .
• Quality levels of production and presentation.
• Operating/ payroll/ food costs
• Cleanliness, sanitation, hygiene
• Ensures optimum performance of all the above areas
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Is responsible for the preparation of menus and participates in the pricing policy in consultation with Director.
• Works with the Restaurant Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to weekly meetings.

Requirements:

• 2 – 3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Fast Food and Casual Dining experience is an advantage
• Proactive and visionary
• Able to lead a multi-national team.
• Experienced in menu and recipe development.
• Good understanding of cost and inventory control management.

Please indicate your start date and expected salary.