• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

• 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 )

· Managing the overall kitchen operation of a restaurant.

· Developing and planning menus based on the restaurant's concept and target customers.

· Ordering inventory and purchasing supplies and ingredients.

· Ensuring food quality and presentation are up to the restaurant's standards.

· Training and supervising kitchen staff, including sous chefs, line cooks, and dishwashers.

· Keeping compliance with health and safety regulations and food handling procedures.

· Developing and enforcing kitchen policies and protocols.

· Managing kitchen budget and expenses.

· Collaborating with restaurant management to create and implement marketing strategies.

· Keeping up with industry trends and incorporating new ideas and techniques into the menu and kitchen operation.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

JOB DETAILS

Job Role Description

We are looking for a passionate and hardworking Culinary professionals to join our international school canteen as a Chef de Partie or Commis Chef.

In our international school kitchens, our teams deliver a wide range of hot lunches, sandwiches, deli items, and more. In this role, you will take part in the production of our daily menu of items, and assist the rest of the team with daily tasks including assisting with stock, hygiene and compliance needs.

Locations available:

1. Pasir Ris/Elias
2. Bukit Merah/Depot Road
3. Fort Canning/Coleman Street

Please note: kitchens 1 and 2 are not Halal-certified, however there is strictly no pork/lard and most ingredients are Halal. Kitchen 3 does handle pork and alcohol.

Benefits

• Full daily staff meal
• Comfortable uniform and spacious work environment
• Excellent consistent daytime working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Key Tasks

1. Clean and Sanitise work areas at the start and end of work shift
2. Ensure that utensils and equipment are cleaned/ functionable and ready to use and prepare food
3. Assist with peeling, cutting and washing fruits, vegetables and seasoning different meats
4. Assemble ingredients and kitchen equipment prior to preparation of menu dishes for day
5. Exercise portioning by correctly using ingredients & equipment to minimise loss and wastage
6. Assist in the record of inventory and supplies
7. Assist with daily SOPs for HAACP, food hygiene, sanitisation and more.
8. Assist with any ad-hoc tasks assigned

Skills and Knowledge

• Previous experience in catering, cafeterias, or other high-volume food production environments
• Food Safety and Hygiene and Food Allergens
• HAACP knowledge
• Hot and Cold kitchen preparation and cooking
• Workplace Safety and Health for Kitchen Operations
• Budgeting & cost control and inventory management
• Multitask, handle changing priorities, work independently and as part of a team
• Attentive, meticulous and problem solving

Attributes

• Possesses initiative and attention to details
• Being positive, self-motivated and energetic
• Professional appearance and attitude
• Proven team worker, working with a variety of nationalities and cultures
• Competent with computers

• Salary range: $2500 - $2800 + Incentive
• Variable Bonus + Meal Provided
• Working days: 5.5 Days
• Working Location: Somerset
• Excellent Welfare & Benefits

Job Scope

• Preparation of all pastry ingredients.
• Prepare, weigh and measure ingredients with accuracy.
• Making dough, Mousse cream, batter, knee Tart, Pie, Cookies and Cakes.
• Layering and Decorating of Pastries and Cakes.
• Follow recipes and presentation specifications as set by Patisserie Chef.
• Assist in stock taking of ingredients, utensils, supplies and equipment.
• Store and / or package ingredients and products neatly and cleanly.
• Adhere to Standard Operation Procedures (SOP) of kitchen.
• Maintains high standard of personal hygiene, sanitation, cleanliness and safety of kitchen.
• Any ad-hoc duties assigned.

Requirement

• GCE O Level and above
• 2 – 3 years related experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Responsibilities:
- Prepares food orders
- Ensures that work stations are adequately stocked and properly stored
- Ensures all food items are served within the waiting time
- Ensures the highest standards and consistent quality in the food preparation
- Maintains the hygiene and cleanliness of the cooking stations and kitchen

COMPETITIVE SALARY:
FULL-TIME *UP TO $2900
PART-TIME *UP TO $16/ HOUR*

Requirements:
- Able to work in a fast-paced environment
- Organized and ability to multi-task
- Team player

- Possess Food Safety Hygiene certification
- Singaporean/PR Only
- Preferably able to start work immediately

Benefits:
- Monthly Incentive Bonus
- Joining Bonus (For Full Time Only)
- Staff Discount
- Staff Meal
- Medical Benefits
- Career Advancement Opportunities
- Annual Leave

Islandwide Locations:

1. Jurong West (Block 492)
2. Fusionopolis (One-north MRT)
3. Woodland square mall
4. Chong Pang City Block 101 (Yishun)
5. Ang Mo Kio (Next to AMK Hub)
6. Simei MRT
7. Downtown East
8. Redhill MRT
9. Dhoby Ghaut MRT
10. Yew Tee Point MRT
11. Hougang
12. Bedok
13. Anchorvale Village (Farmway LRT)

Don’t miss out this great opportunity! Contact our friendly HR today at 9297 8413 or 98889975

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

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

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

Newly set-up small scale Yakitori restaurant in orchard looking for hardworking and meticulous chef who are willing to learn and grow with the company.

• Responsible for food preparation and coordinate with head chef for ordering and inventory management

• Takes drink orders, recommend sakes and top up drinks when required.

• Ensure that prepared food are of the highest quality and standard at all times

• Aware all menu items, recipes, methods of production and presentation standards

• Follows good preservation standards for the proper handling of all food products at the right temperature

• Ensure effective communication when presenting dishes to customers

• Have knowledge in Yakitori Omakase courses

• Collect payment and bill customers after the service

• Salary: $3000 to $4500 per month

If interested, please whatsapp your resume to 8836 6385. Thank you.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

JOB DESCRIPTION:

• Able to prepare korean cuisine
• Able to prepare korean 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.
• 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.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Experience and knowledge in korean cuisine
• Ability to manage numerous tasks, assign responsibilities and display high patience
• ABLE TO WORK ON PUBLIC HOLIDAY AND WEEKEND

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Head Chef
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Sous Chef
• Run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

Requirements:

• Minimum 3-4 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Cook

Job Specifications:

· Prepares and serve menu items in compliant with menu recipe and standards.

· Prepares workstations and collect all necessary supplies to prepare menu for service

· Proper use of kitchen equipment and utensils

· Opens and closes the workstations correctly with checklists.

Job Requirements:

· Singaporean preferred.

· Able to work on Weekends and Public Holidays.

· 1+ years in a similar role in restaurant/cafe/F&B.

· A detailed eye for cleanliness and presentation.

· Ability to be flexible and adapt to high-pressure situations.

· Passion to provide an outstanding and positive customer experience.

· Outgoing and strong personality, positive attitude and effective communication skills.

· Must be efficient and well organized.

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

Job Description & Requirements

JOB DESCRIPTION:-

Able to prepare CHINESE NORTHERN 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.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

• Familiar with Western Food or Thai Food or Chinese Food Cuisine.
• Maintained a safe and clean food preparation work environment.
• Responsible for following all food handling and storage guidelines.
• Supply details on inventory to ensure supplies are replenishes as needed.
• Ensure cleanliness and sanitation of food service areas and kitchen.
• Have relevant working experience.
• Resourceful and responsibility.
• Willingness to work shifts.
• Good communication skills.
• 6 Days' work week.