Job Description & Requirements

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor Degree in Hotel Management

· Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

We are looking for someone who is eager to learn and explore new ideas, has a love for pastries and can follow instructions. This position will have an emphasis on efficiency, quality and care.There is no strict requirement for prior experience, simply a positive attitude and an interest in working with food and pastries.

Assist chef in preparing ingredients and handling baking and other kitchen equipment. Developing new recipes for seasonal menus. Decorating pastries and desserts to ensure beautiful and tasteful presentation. If you think you are suitable for this position please drop us a message at 91151209 with your CV.

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
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

We are looking for a CHEF de PARTIE:

A Chef de Partie runs a specific section in a kitchen. The role is made up of many varying responsibilities including:

• · Preparing, cooking and presenting high quality dishes within the specialty section
• · Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• · Assisting with the management of health and safety
• · Assisting with the management of food hygiene practices
• · Monitoring portion and waste control
• · Overseeing the maintenance of kitchen and food safety standards.

Alongside some of these more general skills that all good Chef de Parties should possess:

• · Knowledge and ability to run a section
• · Ability to work without close supervision
• · Ability to produce good quality food in all section’s Good oral communication
• · Team management skills
• · High level of attention to detail
• · Good level of numeracy
• · Enthusiasm to develop your own skills and knowledge plus those around you
• · Adaptability to change and willingness to embrace new ideas and processes

Requirements:

• Must have Middle Eastern Cuisine working experience for more than 3 years.
• Willing to work at CBD area.

Salary: SGD 2,500 - 3,000

Please send us your CV at [email protected]

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
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

*Responsibilities*

* Oversee the Kaseiki counter

* Sashimi and Sushi expert

* Manage Kitchen staff

* Control Kitchen cost and achieve P&L

* Manage safety and hygiene

* Manpower planning and scheduling

*Requirements*

* Must have strong Japanese fine dining cuisine experience and omakase experience

* Able to speak fluent Japanese

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

• Provide efficient, accurate preparation of food for prompt customer delivery with the established SOP and outlet’s and centre kitchen's service standard
• Orientate, train and work closely with the junior cook to ensure smooth flow of operation.
• Estimate food needs and work with company’s listed external supplier place orders and schedule delivery
• Ensure that proper security procedures are in place to protect kitchen staff, customers and company assets
• Ensure safe working and guest environment to reduce the risk of injury and accidents.
• Ensure consistent high quality of food preparation and service
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate and prepare ingredients availability for daily operation
• Stand in for other cook in other outlets when needed.
• Assist in dish washing duties and ensuring the cleanliness of cookware , dishes and cutleries

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Summary: Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

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

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

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Summary:
We are seeking a skilled and passionate Japanese Chef to join our team. The ideal candidate will have extensive knowledge of Japanese cuisine, including traditional and modern techniques. You will be responsible for preparing high-quality dishes, maintaining food safety standards, and contributing to the overall dining experience.

Key Responsibilities:

• Prepare and cook a variety of Japanese dishes, including sushi, sashimi, tempura, ramen, and other specialties.
• Ensure dishes are prepared with precision and presented attractively.
• Create seasonal menus with authentic Japanese flavors.
• Collaborate with the management team to design and update the menu.
• Innovate and introduce new dishes while maintaining authenticity.
• Maintain high standards of food quality, taste, and presentation.
• Monitor ingredient freshness and ensure proper storage.
• Oversee the daily operations of the kitchen.
• Ensure cleanliness and compliance with health and safety regulations.
• Manage inventory levels and order supplies as needed.
• Minimize waste and control food costs.

Requirements:

• Proven experience as a Japanese Chef or similar role in a high-end restaurant or hotel.
• Proficiency in preparing a wide range of Japanese dishes.
• Certification in culinary arts or specialized training in Japanese cuisine.
• Strong knowledge of food safety and sanitation standards.
• Creative and passionate about Japanese food and culture.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Excellent communication and leadership skills
• Flexible to work weekends, evenings, and holidays as required.
• Ability to stand for long periods and perform physically demanding tasks.

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

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

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressurein a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

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 Purpose

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen

Operations

• Produces and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

• Ensure personal cleanliness and proper deportment of all team members

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Prepare and ensures availability of mis en place as required

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine

Knowledge and Experience

• Minimum 2 years of relevant experience in a similar capacity

• Basic food hygiene certification required

• Basic reading, writing and oral proficiency in English language

Responsibilities:

• Prepare and cook menu items according to established recipes and standards.
• Maintain a clean and organized workstation.
• Ensure the timely and coordinated delivery of high-quality food.
• Adhere to all nutrition, sanitation, and safety regulations and standards.

Requirements:

• Minimum 1 year of relevant working experience.
• Positive work attitude and team player.
• Patience and customer-oriented approach.

To facilitate in the job application, please include the following in the resume:-

• Last drawn, current and expected salary.
• Duties and responsibilities for each job.
• Resume in Microsoft Word format.
• Reason for leaving for past and present employment.
• Availability.
• Residential area.

Thank you.

David Ong (R1110279)

Adept Manpower (EA License: 22C1006)

https://adeptmanpower.com/

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

About the Restaurant

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

This position will report to the Senior Sous Chef (Specialty)/ Assistant Head Chef (Outlet)

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

Job Responsibilities:

• Prepare dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage proper storage and labelling of food products to minimize spoilage and food wastage
• Maintain the highest standards of kitchen and food hygiene at all times

Job Requirements:

• 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Be dependable and work well as part of a team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

We are looking for a Chinese cuisine chef who is abloe to make and cook high quality of Chinese Northeastern cuisine, Sichuan cuisine and others Chinese cuisine. If can make handmade chinese dumplings, xiao long bao, noodle and other Chinese style stir-fry is much better.

- At least 3 years or more experince localy or interantionally experience;

- Study recipes, set up, designing of new menus

- Take care of the hygience of the restaurant and work place;

- Create new Cuisine that the customer requested;

- Make Inventory and costing management report to the general manager;

- Othe jobs may needed.