Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control ,usage and minimise usage
• Maintenance of restaurant equipment

Job Requirements

• Minimum GCE N-Level or ITE qualifications Minimum 3 years working experience in F&B or relevant experience
• Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
• Fully responsible for taste, quality and hygiene of the food produced.
• Able to work in warm, oily and humid environment
• 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

Responsibilities:

• 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.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on night shift, weekend and public holiday.

Responsibilities:

• 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.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Responsibilities:

• 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.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on night shift, weekend and public holiday.

- Directs food preparation and collaborates with Outlet Manager

- Ensuring consistency in quality and portion size moving dishes

- Enforcing safety and sanitation standards in the kitchen

- Taking stock of ingredients and equipment, and placing orders to replenish stock

- Prepare and cook menu items as per set standards.

Receiving feedback and making improvements where necessary

- Ensuring that all food is of excellent quality and served in a timely manner

- Any other ad-hoc duties as assigned

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Chef de Partie Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

• Bachelor's degree or equivalent
• Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Available to work shifts during weekends and holidays.

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

Flexible working hours, including weekends and evenings, when necessary.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work on weekend and public holiday

Job Description

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef and ensure the prep is up to the standard
• Ensure the product is always consistent as per specifications received by senior chef and always get it checked by senior staff.
• Measuring dish ingredients and portion sizes accurately.
• Dealing with ordering and stock rotation.
• Preparing mis en place sheet for briefing as per instructions by senior chef.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.
• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible

Job Requirements

• Minimum 1 year of relevant experience
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays

Join our dynamic culinary team in our innovative concept kitchen, specializing in a fusion of European and East-Asian cuisine (40 seatings)

We are looking for a skilled Sous Chef to help us deliver exceptional dining experiences.

Key responsibilities include:

- Assist with menu planning and recipe development for our concept store and a small canape menu for our boutique catering services.

- Supervising kitchen staff and ensuring smooth operations.

- Overseeing food preparation and cooking to ensure quality and consistency.

- Managing inventory and ordering supplies as needed.

- Ensuring compliance with health and safety regulations.

- Training and mentoring junior kitchen staff.

- Contributing to a positive and efficient kitchen environment.

Qualifications:

- Proven experience as a Sous Chef or similar role.

- Strong leadership and organizational skills.

- Excellent knowledge of culinary techniques and kitchen equipment.

- Ability to work under pressure in a fast-paced environment.

- Strong attention to detail and commitment to quality.

If you're passionate about cooking and ready to take your culinary skills to the next level, we want to hear from you!

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• 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 Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + 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

Head Chef(Catering)

6 days Monday - Sunday: 6am to 3pm, 7am to 4pm, 9am to 6pm
Rest day depend on schedule

$4600- $6000

MacTaggart Rd

KEY RESPONSIBILITIES:

Enforcement of Health and Hygiene Standards:

• Maintain strict adherence to health and hygiene regulations in all kitchen activities.
• Lead by example in promoting cleanliness, sanitation, and food safety among kitchen staff.

Food Preparation and Presentation:

• Oversee the plating and presentation of food items per established standards and recipes.
• Ensure all dishes are prepared to the highest quality and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect incoming items to ensure they meet quality standards.
• Monitor food quality during cooking, addressing issues promptly to maintain consistency and excellence.
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.

Menu Development and Planning:

• Collaborate with management and culinary team in designing menus that reflect seasonal ingredients, trends, and guest preferences.
• Offer suggestions and creative ideas to enhance kitchen performance and dining experience.

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
• Provide training and mentorship to kitchen staff, ensuring proficiency in culinary techniques, procedures, and safety protocols.
• Foster a positive work environment, motivating staff and promoting teamwork and collaboration.

Problem Solving and Leadership:

• Proactively address any issues or challenges in the kitchen, demonstrating effective problem-solving and decision-making skills.
• Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless service execution.

Menu Planning and Inventory Management:

• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.
• Manage inventory levels and supplies, ensuring adequate stock while minimizing waste and spoilage.

Job Descriptions

• Ensure that all food production meets/exceeds standards
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required
• Ad hoc duties/projects assigned by Supervisor

Job Requirements

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills
• Able to work in a fast-paced environment

Benefits

• Working in a renowned restaurant

Working hours

• 5 Days 44 hours

Job Descriptions

• To support the Chef De Partie and/or Sous Chef in the daily operations and work
• To ensure minimum kitchen wastage and control stock inventory
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To be flexible and willing to help in the kitchen at busy timob description for es if required
• Adhoc duties/projects assigned by Supervisor

Job Requirements

• Minimum professional kitchen apprenticeship or industry training certificate
• At least 1-2 years of relevant working experience
• Knowledge in food handling and preparation
• Team player and good interpersonal skills
• Able to work in a fast paced environment

Benefits

• Working in a renowned restaurant

Working hours

• 5 Days 44 hours

Job Description:

- Taking reservation, managing seating, taking orders, settling bill, etc.

- Provide high quality of customer service to guests.

- Perform opening and closing duties.

- Address customer needs, comments, and complaints.

- Ensure items/dishes are well stocked

- Ensure that work stations are set up before the shift commences.

- Maintain cleanliness and housekeeping of the restaurant.

- Strictly abide with health and sanitation regulations

- Other ad-hoc duties assigned by supervisor.

Job Requirements:

- Prior working experience in F&B industry is an added advantage.

- No experience is welcomed to apply,Training will be provided.

- Willing to work on weekend and public holidays.

- Energetic, able to work in a fast-paced environment.

- Possess an Outgoing and Bubbly personality

To be able to create a warm and friendly atmosphere with a high level of energy and spirit

- Passionate in the line of F&B.

- Greet customers, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions about the menu.

- Work together with the kitchen team.

- Ensure restaurant cleanliness daily by clearing tables, washing and sanitizing kitchen utensils, and servicing rest rooms.

- Communicate effectively with team members and management to create work schedules, train new employees, and resolve any interpersonal issues as needed.

- Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy.

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
• 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

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

HEAD CHEF

We are in search of a dynamic and experienced Head Chef who will play a pivotal role in establishing and maintaining the culinary identity of our new restaurant at East Region of Singapore (Located at Tampines & Pasir Ris).

As the Culinary Head of the Culinary team, you will be responsible for overseeing the entire kitchen operation and ensuring the delivery of exceptional dining experiences to our valued customers. If you have a deep understanding of Pizza, Pasta, and Main Course preparation, and possess strong leadership and culinary skills, we want to hear from you!

Responsibilities:

• Lead and manage the kitchen team, including sous chefs, line cooks, and kitchen assistants.
• Develop and implement menu offerings that reflect our commitment to high-quality pizza, pasta, and main course dishes.
• Ensure that all food preparation and cooking techniques meet our standards of excellence, with a focus on taste, presentation, and consistency.
• Train and mentor kitchen staff on best practices, culinary techniques, and adherence to health and safety guidelines.
• Collaborate with suppliers to source the freshest and highest quality ingredients for our dishes.
• Maintain inventory levels and control costs by monitoring portion sizes and minimizing waste.
• Oversee the efficient operation of the kitchen, including scheduling staff, managing workflow, and maintaining cleanliness and organization.
• Stay up to date with industry trends and new techniques in pizza, pasta, and main course preparation.
• Ensure compliance with all food safety regulations and maintain a safe and clean working environment.

Requirements:

• Proven experience as a Head Chef or in a similar leadership role, with expertise in pizza, pasta, and main course preparation
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Indicate your expected salary in your cover letter or resume.
• In-depth knowledge and expertise in preparing a variety of pizza, pasta, and main course dishes.
• Strong culinary skills and the ability to create innovative and flavorful recipes.
• Excellent leadership and management abilities, with the capacity to motivate and inspire a team.
• Outstanding organizational skills and attention to detail.
• Proficient in managing inventory, controlling costs, and ensuring profitability.
• Familiarity with health and safety regulations and a commitment to maintaining a safe working environment.
• Creative mindset with the ability to adapt to changing customer preferences and dietary restrictions.
• Excellent communication and interpersonal skills.
• Willing to sign a employment bond with the company.
• Culinary qualification or equivalent certification is preferred.

Reports To: General Manager/Executive Chef

Job Summary:The Head Chef is responsible for overseeing the culinary operations of the kitchen, ensuring the preparation and delivery of high-quality dishes, and managing kitchen staff. The Head Chef will create innovative menus, maintain food quality, ensure compliance with health and safety standards, and contribute to the overall profitability and reputation of the restaurant.

Key Responsibilities:

1. Menu Development and Planning:Develop and design menus that reflect the restaurant’s concept and customer preferences.
   Update menus seasonally and incorporate new culinary trends and techniques.
   Ensure that menu items are cost-effective and contribute to profitability.
   Conduct tastings and presentations for new dishes to management and staff.
   
2. Kitchen Management:Oversee daily kitchen operations, ensuring efficiency and productivity.
   Coordinate with kitchen staff to ensure timely preparation and delivery of meals.
   Maintain high standards of food quality, taste, and presentation.
   Implement and enforce kitchen policies, procedures, and standards.
   
3. Staff Management and Training:Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
   Conduct performance evaluations and provide feedback to staff.
   Foster a positive and collaborative work environment.
   Develop and implement training programs to enhance culinary skills and knowledge.
   
4. Inventory and Cost Control:Manage inventory levels and order supplies to ensure adequate stock without overstocking.
   Monitor and control food costs, portion sizes, and waste to maximize profitability.
   Maintain relationships with suppliers and negotiate contracts to obtain the best prices.
   Conduct regular inventory checks and audits.
   
5. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and enforce food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
   
6. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Work with front-of-house staff to ensure a seamless dining experience for customers.
   
7. Culinary Innovation:Stay updated on culinary trends and innovations.
   Experiment with new recipes, techniques, and ingredients.
   Participate in culinary events, competitions, and networking opportunities to enhance the restaurant’s reputation.
   
8. Budgeting and Financial Reporting:Prepare and manage kitchen budgets.
   Monitor financial performance and report on key metrics to management.
   Identify opportunities for cost reduction and efficiency improvements.
   

Qualifications:

• Culinary degree or equivalent professional experience.
• Proven experience as a Head Chef or in a similar senior culinary role.
• Strong leadership, communication, and organizational skills.
• Creativity and passion for culinary arts.
• In-depth knowledge of food safety and sanitation regulations.
• Ability to work under pressure and in a fast-paced environment.
• Proficiency in kitchen equipment and technology.

Working Conditions:

• The position may require working long hours, including evenings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

Job Summary:The Pancake Chef is responsible for the preparation and cooking of a variety of pancake dishes, ensuring high-quality presentation and taste. The Pancake Chef will manage the pancake station, maintain cleanliness and organization, and contribute to the development of new pancake recipes and menu items.

Key Responsibilities:

1. Pancake Preparation and Cooking:Prepare and cook a variety of pancake dishes, ensuring consistency and quality.
   Follow recipes and presentation specifications as outlined by the Head Chef.
   Adjust and adapt recipes to meet customer preferences and dietary requirements.
   Ensure all pancake dishes are cooked to the correct temperature and consistency.
   
2. Recipe Development:Collaborate with the Head Chef to develop new pancake recipes and menu items.
   Experiment with different ingredients, flavors, and presentations.
   Stay updated on culinary trends and incorporate new techniques into pancake offerings.
   
3. Station Management:Set up and stock the pancake station with all necessary supplies and ingredients.
   Maintain cleanliness and organization of the pancake station throughout service.
   Ensure all equipment is clean, sanitized, and in good working condition.
   Monitor inventory levels of pancake ingredients and report shortages to the Head Chef.
   
4. Quality Control:Ensure all pancake dishes meet the restaurant’s quality standards.
   Conduct regular tastings to ensure consistency in flavor and presentation.
   Address any issues with food quality promptly and effectively.
   Implement and follow food safety and sanitation practices.
   
5. Customer Interaction:Engage with customers when necessary to understand their preferences and receive feedback.
   Handle customer complaints related to pancake dishes in a professional manner.
   Assist in creating a positive dining experience for customers.
   
6. Team Collaboration:Work closely with other kitchen staff to ensure smooth and efficient service.
   Assist in training new staff members on pancake preparation and cooking techniques.
   Foster a collaborative and supportive work environment.
   
7. Inventory and Cost Control:Monitor and manage inventory levels of pancake ingredients to avoid waste.
   Ensure cost-effective use of ingredients without compromising quality.
   Assist in ordering and receiving supplies as needed.
   
8. Compliance and Reporting:Ensure compliance with all health, safety, and hygiene regulations.
   Maintain accurate records of inventory, waste, and other relevant metrics.
   Report any maintenance or safety issues to the Head Chef or management.
   

Qualifications:

• Culinary degree or equivalent professional experience, particularly in breakfast or pastry preparation.
• Proven experience as a chef, with a focus on pancakes or breakfast dishes preferred.
• Strong culinary skills and creativity.
• Excellent time management and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong communication and interpersonal skills.

Working Conditions:

• The position require working early mornings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

Join Our Team as an Assistant Chef! Enjoy Extra Allowances Post-Confirmation!

Work Locations: Siglap / Clark Quay / Tanjung Pagar / City Hall
Role: Assistant Chef
Compensation: $3,200 to $3,500

Perks:

• Extra allowances after confirmation
• Eligible for shift claims ending after 11:30 PM
• A supportive team environment

Primary Duties: Specializing in Burmese Cuisine

• Support the head chef in daily kitchen tasks
• Ingredient preparation and cooking as per recipes
• Uphold kitchen cleanliness and orderliness
• Ensure high standards in food quality and presentation

EA License 22C1383

EA Personnel R22110043