Job Description:

• Prepare high quality Chinese food.

• 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.

We're opening a Mediterranean food stall at NTUC, Clarke Quay. Looking for passionate chefs to join our team. Interested? Apply now!

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

WELFARE & BENEFITS

• Meal Allowance
• Night Shift Allowance
• 13 Month Salary
• Monthly Incentives
• Performance Bonus
• Long Service Incentive
• Birthday Incentive
• Staff Discount

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

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

WELFARE & BENEFITS

• Meal Allowance
• Night Shift Allowance
• 13 Month Salary
• Monthly Incentives
• Performance Bonus
• Long Service Incentive
• Birthday Incentive
• Staff Discount

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Ayam Taliwang (S) Pte Ltd. specializes in multi-cuisine concepts and restaurant operations. We operates 25 restaurants, cafes and kiosk in Singapore, Indonesia and Vietnam under different F&B brands, namely, Pham Quyen Vietnamese Streetfood, Pham Quyen Vietnamese Cuisine, PQ rolls, 1929. These brands serve authentic cuisines of different ethnicities, namely Indonesian, Chinese, Thai, and Vietnamese.

We are currently looking to expend our Singapore operations for our Vietnamese Cuisine. Specilizing in Vietnamese Cuisine. We have been featured in a number of media coverage.

We are looking for passionate food lover, who are positive and have an entrepreneurship mindset.

Selected applicants have the opportunity to manage upcoming outlets islandwide. Training is currently held in the west area.

Irregardless of your race, gender, religion or age. (Yes we accept mature team members!)

Benefits:

Peformance Bonus

Staff Meal

Shift Allowance

Uniform Allowance

Medical Benefits

· Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.

· Prepares food before the arrival of guests.

· Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.

· Seasons food according to recipes or company needs.

· Orders ingredients and spices as needed.

· Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.

· Portions, arranges, and garnishes food based on client preference.

· Assists other cooks during the food assembly process.

· Estimates expected food consumption and organizes preparation.

· Prepares any necessary sauces or accompaniments before meal service begins.

· Cleans food preparation areas as determined by law and company policy.

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

The Butcher's Wife - Sous Chef

Up to $2,500 Completion Bonus "Terms & Condition Applied"

Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of Spa Esprit Group, there are also opportunities for promotion and growth across the company.

Our Team Culture

We're passionate to develop our people to create the next generation of leaders by training and promoting from within.

Our people aren't robots, we empower people to be themselves, and let their personality, ideas and creativity shine. We take care of our people and work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams through creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Up to $4500 + 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

Pastry Chef - Up to $3500 / Roster Schedule / Hotel [3770]

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Duxton Hill - Hotel
Salary Range: $3000 - $3500

Job Description:

A) 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 always of the highest quality.
• 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 daily 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.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) 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 pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Key responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations

Requirements:

• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills
• Able to work independently and a good team player
• Able to work on weekends and public holiday
• Able to work within tight deadlines

Whatsapp 91834574 for more information

Job Highlights
5-day 44 hours work week
End-year performance bonus
Group medical, hospitalisation and dental insurance

Job Description

The Butcher’s Wife Chef (Gluten free Brazilian Wine Bar)
Up to $2,500 Completion Bonus "Terms & Condition Applied"
5-day 44 hours work week

Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Our Team Culture

Our people aren't robots, we empower people to be themselves, and let their personality, ideas and creativity shine. We take care of our people, we work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams through creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles. Our team supports each other, looks after each other and works together to achieve our goals.

As we grow, were on the lookout for full-time and part-time roles in Singapore, Malaysia and internationally. We have upcoming roles for experienced talent, along with junior talent who are keen to gain experience from industry-leading chefs, sommeliers, baristas, bakers, pastry chefs and our leadership team.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

Job Description:

• Prepare high quality Western food.

• 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.

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Job Description:

• Prepare high quality Chinese food.

• 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.

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Job Description:

• Prepare high quality Chinese or Western food.

• 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.

Job Description:

• Prepare high quality Chinese food.

• 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.

JOB SUMMARY

The Assistant Chef responsibilities include assist the Chef with ingredient preparation as well as perform all washing and cleaning duties required in the kitchen. Assistant Chef should also be responsible assisting with inventory control, removing the garbage, and clearing refrigerators, freezers and storage rooms. Also, he/she should be familiar with sanitation regulations, ensuring the station is kept at the highest hygiene and food safety standards, ensuring items are ordered, received and stored in proper condition, ensuring proper usage of food with minimal food waste and all other tasks as delegated by the chefs.

RESPONSIBILITIES

• Check freshness of food and discard out-of-date items.
• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards and dishes.
• Assisting the Chef with the preparation of meal ingredient, which includes washing, cleaning, peeling, cutting and chopping fruit, vegetables, poultry and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Keeps equipment operating by following operating instructions, troubleshooting breakdowns, maintaining supplies, performing preventive maintenance, calling for repairs;
• Perform other ad hoc duties as assigned.

REQUIREMENT

• Min 1 Year working experience in western cuisine.
• Hands-on experience with various kitchen equipment (e.g. grillers, pasta makers, Combi Oven, Salamander and etc)
• Advance knowledge of culinary, baking and pastry techniques.
• Ability to remain calm and undertake various takes.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Possessed basic hygiene course certification.
• Excellent communication and interpersonal skills.
• Customer service focused and solution-oriented.
• Maintain positive company morale and professional attitude.
• Punctual and responsible.
• Desire to constantly learn and grow professionally.
• Must be able to work overtime, weekends and public holidays, as needed.
• Must be able to travel to work overseas if required.
• Must maintain personal hygiene at all times

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

Welfare and Benefits:

• Daily Meal Allowance
• 13 Month Salary
• Monthly Incentives
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

Demo Chef | Kitchenware Demonstration | Industrial Kitchenware | Boon Lay

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

For complete list of jobs opportunities please visit

Supreme Full Jobs List

Part Time / Contract Staffing Telegram Group

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

Working Days/Hours: 5 Days Work Week (44hours/week); 2pm-11pm

Working Location: Tanjong Pagar

Job Description:

• 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 always of the highest quality.
• 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 daily 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.
• At least 1 year of working experience in the related field is required for this position.

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Demi Chef, Chef (Pastry) 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 pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Good time management and organizational skills
• Strong communication and listening skills
• Ability to multitask and prioritize tasks
• Ability to work at flexible hours and on weekends
• A team player as well as able to work independently
• Having an eye for detail
• Ability to offer excellent customer service

22C1322 Maxhunt Resource Pte Ltd

R23116279 Ng Shu Wang

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