· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

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

A Vietnamese cuisine bistro is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry.

The Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check.

He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 2 years of experience, with proven track record as a vietnamese chef, working in a competitve and fast paced environment.

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

• 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 housekeepingRequirements:• Minimum 3 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.

• 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.

- Partake in the production of pastries

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

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

- To be able to identify potential problems and troubleshoot.

- Able to train, guide and multi-task well

- Keen interest in R&D

- Advance career progression

Leader in the kitchen must understand simple english.

Taking care of all cooking at the restaurant and good in skill of event planning.

purchase of ingredients in the kitchen and know how to control cost.

duty roster planning for manpower to make sure the order run smoothly.

Active and friendly to built team work.

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

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

· Able to work well under pressure in a fast-paced environment.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

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

· Able to work well under pressure in a fast-paced environment.

S17 Kitchens is an established restaurant managed by renowned stakeholders in Singapore’s food and beverage industry with hands on culinary experience. With more than 30years of experience in lifestyle consultancy and various styles of F&B cuisines, S17 aims to bring a breath of fresh air into Singapore’s culinary scene by harmonizing a fusion of “East meets West” to entice the palate of our local gastronomes.

The stakeholders also ensures that their outlets are involved in social and community initiatives in Singapore and around the region throughout the years, constantly giving back to the society.

In this exciting expansion phase, we are looking for an experienced Chef who can step up to the plate of being our Executive Chef to spearhead operations;

Roles & Responsibilities;

· Setting up new structure for day-to-day kitchen operation

· Design menus that enhance customers’ culinary experience, implement, and maintain menus. Your menus will set the tone for the restaurant.

· Ensures food meets quality and safety standards

· Identify and introduce new culinary techniques to the team

· Planning and directing culinary programs such as corporate meetings, conferences, banquets, receptions.

· Sourcing for suppliers and ensuring consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

· Providing expert advice for kitchen layout and maintenance schedule

· Maintain adequate pantry inventory and track expenses

· Recruit and manage kitchen staff

· Demonstrate exemplary customer service

· Perform ad-hoc duties as requested by the Management

Requirements

· At least 5 years of working experience in a leading Chef role

· Minimum Bachelor’s degree in any fields. Business Management or Culinary related Degree will be a plus

· Specialized cuisine certificates a plus

· Knowledge of MS office to generate inventory reports and propose culinary projects to stakeholders

· Advanced culinary skills including food preparation, flavor pairings, and other cooking techniques

· Obtained Food hygiene certificate

· Strong organizational skills

· Excellent leadership skills

· Knowledge in menu planning and food costing

· Able to work under pressure in a fast paced, dynamic and challenging work environment

· Willing to work on weekends and shift rotation

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

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Responsibilities:

• Collaborate with the head chef and kitchen team on budgeting, procurement, and ingredient utilization to ensure cost-efficiency.
• Monitor and manage food costs and inventory, implementing waste reduction strategies.
• Maintain accurate financial and inventory records to inform management decisions.
• Ensure culinary quality and consistency, adhering to recipe and presentation standards.
• Stay current with culinary trends and adapt menus and cooking methods accordingly.
• Lead kitchen operations in the senior sous chef's absence, ensuring smooth team function and customer satisfaction.
• Uphold safety and hygiene standards, ensuring a clean kitchen environment and compliance with regulations.
• Mentor junior staff, promoting skill development and adherence to kitchen standards.

Requirements:

• Culinary degree or relevant certification preferred.
• Significant experience in a sous chef role, demonstrating financial and culinary management skills.
• Proficient in industry best practices, with a commitment to culinary excellence and innovation.
• Strong leadership, communication, and problem-solving abilities, capable of thriving in a fast-paced environment.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Roles & Responsibilities:

• Developing new product according to development requests and involve in improvement of existing products.
• Look out for new trends and new products in the market.
• Control Food Cost
• Daily ordering of food and supplies.
• Inventory
• Ensure that food preparation areas are clean and hygienic, meeting company SOP/SOC
• Keep up to date with current promotions and new items in menu.
• Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.
• Assist in keeping food wastage to minimum, through correct product measurements.
• Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen team.
• Always adhere to all company policies and procedures

Requirements:

• Minimum 3 years of experience in managing operations for Chinese cuisine restaurants, with a focus on Hunan or Sichuan cuisine.
• Strong understanding of Chinese culture, dining habits, and customer service expectations.
• Mature and positive attitude
• Possess good initiative and leadership skills
• Able to commit on weekends and public holiday.

· Responsible for setting up of workstation and preparing dishes

· Ensure freshness and quality of food being served

· Upkeep of cleanliness and hygiene standard

· Ensure preparing food order in an efficient and timely manner

· Follow kitchen policies, procedures and service standards

· To assist in inventory and stock ordering

· To perform ad-hoc duties as assigned by Superior.

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

Looking for the chef who knows South and North Indian dishes

Prior catering experience (30-50 pax order)

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

Working hours: 9 AM to 10 PM (3-5 PM Break)

Working days: Wednesday to Monday (Strictly no leave on friday/saturday/sunday)

Salary: 5000-6800 based on experience and skills

Need to take care of cleaning of their own cooking vessels

• Responsible for setting up of work station and preparing dishes
• Ensure freshness and quality of food being served
• Upkeep of cleanliness and hygiene standard
• Ensure preparing food order in an efficient and timely manner
• Follow kitchen policies, procedures and service standards
• To assist in inventory and stock ordering
• To perform ad-hoc duties as assigned by Superior.

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311