Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description:

• Prepare high quality Japanese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

As a Chef you will be responsible for:

• Assisting with the preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description & Requirements.

• To ensure that all the dishes are freshly prepared and the food standards are met.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all indian cuisines.
• To maintain quality of food
• A deep understanding of authentic indian food preparation.
• Capacity to work under pressure during the extremely busy period.

Description & Requirements

• 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 variousutensils or grillers
• Well knowledge in south indian cuisine.
• 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

This job role ensures smooth operations on the various tasks in the kitchen by preparing and presenting of dishes to the best quality and on time. Maintaining highest level customer satisfaction, cost control effectively and good kitchen hygiene practice.

Job Requirements

• Be the 1st-in-charge and ensure smooth operations of in the turky kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

"Job duties:

· Able to work on Weekend/PH

· Able to follow company's schedule to carry out cleaning duties and supervision (multiple locations)

· Able to work outdoor and under sun

· Supervise, manage and control operations daily activities.

· Manage and handle client feedback and on-site incidents

· Monitor and ensure smooth running of daily manpower operations, arrange for replacement of staff as and when necessary

· Manage equipment and supplies inventory and replenishment as and when necessary

· Planning and ensuring orientation for all new staff and job sites

· Cleaning tasks such as drains clearing, dusting, mopping, sweeping, waxing floors and vacuuming

· Cleaning spills, broken glass and other messes up as quickly as possible

· Carry out heavy cleaning tasks and special projects when required.

· Execute, and manages the general cleaning process, monitoring cleaning logistics and supervising other cleaners

· Require hands-on with cleaners

· Perform and meet the cleanliness and hygiene standard in assigned areas and cover manpower whenever required (eg. staff on leave/MC/absent).

Requirements:

· Prior experience in operations in cleaning is highly preferred.

· Experience in cleaning will be an advantage.

· Committed and responsible team player with good personality.

· Diligent attitude and willing to learn.

· Self-driven, Independent and resourceful.

· Strongly oriented towards service level"

The job of Chef De Cuisine is executed satisfactorily when:

• Standard recipes are developed and written.
• New dishes and products are developed.
• Outstanding culinary technical skills are maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• Effective employee working relationships are established and maintained.
• All HACCP guidelines are achieved and maintained.

Main Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

EXPERIENCE

• Minimum 6 years kitchen experience
• Minimum 2-3 years management experience
• International experience is preferred
• Banqueting experience is preferred
• Italian cuisine experience

COMPETENCIES

• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Knowledgeable of food safety regulations

"Job duties:

· Able to work on Weekend/PH

· Able to follow company's schedule to carry out cleaning duties and supervision (multiple locations)

· Able to work outdoor and under sun

· Supervise, manage and control operations daily activities.

· Manage and handle client feedback and on-site incidents

· Monitor and ensure smooth running of daily manpower operations, arrange for replacement of staff as and when necessary

· Manage equipment and supplies inventory and replenishment as and when necessary

· Planning and ensuring orientation for all new staff and job sites

· Cleaning tasks such as drains clearing, dusting, mopping, sweeping, waxing floors and vacuuming

· Cleaning spills, broken glass and other messes up as quickly as possible

· Carry out heavy cleaning tasks and special projects when required.

· Execute, and manages the general cleaning process, monitoring cleaning logistics and supervising other cleaners

· Require hands-on with cleaners

· Perform and meet the cleanliness and hygiene standard in assigned areas and cover manpower whenever required (eg. staff on leave/MC/absent).

Requirements:

· Prior experience in operations in cleaning is highly preferred.

· Experience in cleaning will be an advantage.

· Committed and responsible team player with good personality.

· Diligent attitude and willing to learn.

· Self-driven, Independent and resourceful.

· Strongly oriented towards service level"

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description:

• Prepare high quality vegetarian food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Big happy smiles on your faces with a brightness in your eyes. That’s what inspires us to do the things we love - sweets with a whimsical touch that’s both amazing to look at and taste.

If you are like us who love being in the happy cake business, and want to be part of a team that does what they do because of what it means for our customers, we’d like to welcome you to be part of our little team that lives for belly smiles.

Your day to day

• Work closely with head pastry chef for the daily productions, preparation and presentation of menu items
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Able to work on given tasks independently with precision and high quality
• Able to work in an efficient and timely manner
• Establish and maintain effective employee working relationships
• Monitor, check and receive ingredient stock
• Able to work on weekends and day shifts, ranging from 4 to 5 working days per week
• Opportunity to create new items on the menu
• Opportunity to be converted to full time

What we need from you

• 1 year related experience in a cake shop of similar capacity will be good but not necessary as training and guidance will be provided
• Valid Food Safety Level 1 certification as required by Singapore Food Agency (SFA)
• Great communication skills
• Meticulous with an eye for detail
• Highly motivated and responsible individual
• Able to multi-task and ability to handle stressful situations
• A willingness to learn as you go
• Able to take feedback well and takes own measures to improve
• Only Singaporeans can apply

What we offer

• At most 44-hour working week
• Workplace insurance
• Opportunity to grow your passion
• Support to build an exciting career ahead

Job Title: Chef
Company: Jayam Restaurant Pte Ltd
Location: 89 Victoria Street, Singapore
Employment Type: Full-Time
Salary: SGD 6,500 - SGD 9,000 (Negotiable based on experience)

About Us:
Jayam Restaurant Pte Ltd is a premier North Indian fusion dining destination located in the heart of Singapore. We specialize in blending authentic Indian flavors with contemporary culinary techniques, offering a unique and unforgettable dining experience. We are looking for a talented and creative Chef to lead our kitchen team and continue delivering exceptional dishes to our valued customers.

Key Responsibilities:

• Prepare and cook a diverse range of North Indian fusion dishes with an emphasis on quality, flavor, and presentation.
• Manage kitchen operations, including menu creation, cost control, and inventory management.
• Innovate and introduce new recipes and seasonal dishes that align with the restaurant's fusion concept.
• Ensure that food hygiene and safety standards are strictly followed.
• Lead and mentor kitchen staff, ensuring smooth kitchen workflow and high-quality food preparation.
• Collaborate with management to maintain food costs and improve operational efficiency.
• Handle orders from suppliers, ensuring only the best quality ingredients are used.
• Oversee kitchen performance during peak hours, ensuring timely and high-standard service.

Requirements:

• Proven experience as a Chef, preferably in North Indian or fusion cuisine.
• Strong leadership skills with the ability to train and motivate kitchen staff.
• Deep knowledge of food safety, sanitation, and kitchen best practices.
• Creativity and a passion for culinary innovation.
• Ability to handle pressure in a fast-paced environment.
• Excellent organizational and time management skills.
• A culinary degree or equivalent certification is preferred but not mandatory.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• To control the food cost and the consistency of quality and quantity of food served
• Assists in the implementation of annual promotion plan and menu change cycle
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely
• Recommend and organize proper and systematic storage of food items in the kitchen
• Prepares duty rosters schedules vacation and public holidays accordingly
• Competent with health, safety, and other emergency procedures
• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef

Requirements:

• Current Junior Sous Chef or Sous Chef with Italian Cuisine Experience
• Basic knowledge of MS office
• High level of flexibility and adaptability
• Able to work public holidays and weekends

Job Description & Requirements

Job Description:

We are looking for an experienced head cook to take charge of kitchen operations, including leading the staff in all matters related to food preparation. You will be required to ensure that there are adequate food supplies, to plan the menu, and to see that the kitchen and equipment are kept immaculate at all times.

Job Responsibilities:

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers
• Everyday Account closing both cash and online.
• Keeping abreast of and complying with the latest health and safety laws and regulations.
• Weekly 5.5 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 2 hours break, Saturday,Sunday and Public holidays work compulsory)

Requirements:

• A high school diploma or equivalent.
• At least 2 years’ experience working as a Chef.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.
• Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
• Motivating, developing, and directing people as they work, identifying the best people for the job.
• Understanding the implications of new information for both current and future problem solving and decision-making.
• Determining how money will be spent to get the work done, and accounting for these expenditures.

We are opening a new, vibrant Western café in the heart of Singapore, offering an all-day brunch experience that is set to impress. As we prepare for our grand opening, we seek a talented and creative Head Chef to join us from the ground up. Be part of an exciting journey to shape and establish a standout menu and exceptional dining experience.

Key Responsibilities:

• Preopening Preparation: Take the lead in setting up the kitchen, selecting equipment, and establishing workflows for efficient operations.

• Menu Creation: Develop an innovative, seasonal all-day brunch menu with Western-inspired dishes. Tailor the menu to our café’s brand identity and target market.

• Ingredient Sourcing: Collaborate with suppliers to source high-quality, fresh ingredients. Ensure cost-effective purchasing while maintaining premium standards.

• Kitchen Team Hiring & Training: Assist with hiring kitchen staff and training the team to deliver consistent, high-quality dishes and maintain kitchen standards.

• Quality Control: Ensure all dishes meet our quality and presentation standards, from the first meal served to the last.

• Health & Safety Compliance: Set up systems to comply with Singapore’s food safety and hygiene regulations. Ensure the kitchen meets all required certifications.

• Inventory & Cost Management: Implement processes for food inventory control, cost management, and waste reduction.

• Ongoing Operations: After the opening, manage day-to-day kitchen operations, lead the team, and introduce seasonal specials to keep the menu fresh.

Requirements:

• Experience as a Head Chef or Senior Sous Chef, ideally in a Western-style café or restaurant.

• Proven experience in preopening kitchen setup, menu development, and team training.

• Strong creativity and passion for creating delicious all-day brunch menus.

• Excellent leadership and organisational skills to manage kitchen staff and operations.

• Strong knowledge of inventory management, cost control, and supplier relationships.

• Familiarity with Singapore’s food safety and hygiene regulations.

• Ability to thrive in a fast-paced, high-pressure environment.

• Culinary Arts certification or related qualifications are an advantage.

Benefits:

• Competitive salary.

• Opportunity to build the menu and kitchen team from the ground up.

• Central location with easy access to public transport.

• Be a key player in launching a new, exciting café concept.

• Annual leave.

• Medical and dentist allowance.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Job Descriptions

# Food Preparation:

• Assist in the preparation of ingredients, such as cutting, chopping, and peeling vegetables, and portioning meats and seafood.
• Follow recipes and cooking techniques provided by senior kitchen staff to ensure consistency and quality of dishes.
• Prepare basic sauces, dressings, and garnishes as directed by the Chef de Partie or Sous Chef.

# Cooking:

• Cook and assemble simple dishes, such as soups, salads, appetizers, and desserts, under the supervision of senior kitchen staff.
• Monitor cooking times and temperatures to ensure that food is cooked properly and meets safety standards.
• Assist in grilling, sautéing, frying, baking, and other cooking methods as required.

# Kitchen Operations:

• Maintain cleanliness and organization in the kitchen, including washing dishes, sanitizing work surfaces, and storing food items properly.
• Assist in receiving and storing deliveries of food and supplies, checking for quality and freshness.
• Follow proper food handling and sanitation procedures to prevent contamination and ensure food safety

# Learning & Development:

• Learn and develop culinary skills under the guidance of experienced kitchen staff, including knife skills, cooking techniques, and recipe execution.
• Seek opportunities for training and skill enhancement to advance within the culinary profession.
• Demonstrate a willingness to learn and adapt to the dynamic environment of a professional kitchen

Job Requirements

• Previous experience in a kitchen environment is preferred but not required.
• Basic knowledge of food safety and sanitation practices.
• Ability to follow instructions and work effectively as part of a team.
• Good communication skills and a positive attitude towards learning.
• Physical stamina and the ability to work in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

Benefits

• Multi-cultural work environment;
• Dedicated training programs;
• A highly motivated team;
• Firm commitment to the development of careers.

Working Hours

• 44 - 50 hours a week
• Shift depends on the weekly roster

Responsibilities:

● Customer Delight: Serve with a smile, making every guest feel welcome.

● Culinary Excellence: Prepare dishes according to prescribed procedures and

maintain high standards.

● Operational Support: Assist with kitchen opening and closing tasks.

● Hygiene and Cleanliness: Ensure proper food hygiene and keep the cafe

sparkling clean.

● Team Collaboration: Be a reliable team player, supporting other positions as

needed.

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Working Location : Depot Close

Working Hours :

Mondays to Fridays

7am to 4.30pm, OT when required

*Meals provided !!

AWS, Annual Leaves, Dental & Medical Benefits

***North & South Indian Cuisine***

***Live Naan & Tandoori Making Experience Required***

Key Responsibilities:

• Responsible for the overall daily food production and back of the house operation including Event/Catering)

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Supervise a team of kitchen staff and ensure that they perform their duties as required.

• Maintain and enhance manpower management by daily effective communication.

• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

• Attend weekly service meetings to improve and enhance service level.

• Performs any other duties as directed by the Head Chef and Unit Manager.

• Monday, Wednesday and Friday (Naan Section at Dhaba)

Causita Pte Ltd (Vino Tinto) is located at One Raffles Quay, opening in mid-November 2024! We are looking for driven, enthusiastic individuals to join our dynamic front of house team!

The ideal candidate will assist in food preparation, cooking, and presentation under the guidance of senior chefs. Responsibilities include maintaining kitchen cleanliness, adhering to food safety standards, and supporting the team during service. Previous kitchen experience is a plus, but we welcome enthusiastic individuals eager to learn. A passion for western cuisine and teamwork is essential.

Requirements:

• Culinary school diploma or equivalent experience
• Prior experience in a kitchen or restaurant setting is an advantage
• Familiarity with western cuisine and cooking techniques
• Strong knife skills and basic cooking techniques
• Understanding of food hygiene and safety standards
• Ability to work collaboratively in a fast-paces environment
• Good communication skills
• Flexibility to work evenings, weekends, and holidays as needed

- Performs skilled cooking and food preparation of a wide variety of foodstuffs.

- Estimates food needs, reviews inventory to assure that adequate supplies are available, requisitions food and other supplies from stockroom

- Supervises storage and use of leftover foodstuffs and uncooked products.

- Inspects, supervises and participates in the cleaning of kitchen.

- Ensures that appropriate sanitation and safety standards are met Singapore SFA requirement

- Packages and freezes food to comply with SFA regulations.

- Maintains records of food prepared and served and supplies used.

- Managing of inventory records

- Other ad-hoc duties as assigned

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Executive Chef to join our pre-opening team.

1. Job Purpose

To assist the Culinary Director and ensure the smooth operation of the kitchen. To oversee that all the other chefs are preparing the dishes according to the authentic standard recipes and ensuring the guests’ satisfaction.

2. Principal Accountabilities

- Assists Culinary Director in kitchen costs to ensure that meets budget and increase profitability

- Controls kitchen maintenance, repairs and other related expenses

- Monitors ordering and receiving food products and other supplies as required for daily operations

- Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations

- Supervises and takes part in the preparation and production of all food products

- Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

- Inspects products quality during and after preparation, and makes adjustments as required

- Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs

- Plans and develops menus in coordination with the management

- Meets customer requirements in terms of special requests and dietary needs

- Collaborates with the HR Department to ensure the quality of new kitchen staff during the recruitment procedure

- Collaborates with Operations and HR Department up to date kitchen developments and requirements

- Manages the kitchen staff through coaching and training, in order to improve performance and to achieve the kitchen objectives and targets

- Motivates and develops staff, in order to encourage their professional development

- Evaluates the performance of kitchen employees ensuring that reviews are delivered to the HR Department on time

- Suggests salary reviews, proposes personnel actions such as promotions and provides feedback to employees

- Maintains discipline, recommends and administers corrective actions

- Updates job knowledge to develop new and trend-setting ideas to keep up with competition in local market

- Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

- Communicates professionally with the FOH to reach the Restaurant objectives

- Maintains good relations with Management and objectively transfers the concerns of employees

- Communicate reports and kitchen operational issues on a daily basis with the Restaurant and Operations Manager

- Works closely with subordinates to ensure information transmission at all time

4. Knowledge, Skills, and Experience

- Certified Chef de Cuisine or Culinary Arts Diploma

- Minimum 5-8 years of experience in managing a large kitchen

- Prior management experience in a similar kitchen environment in fast pace kitchen, fine dining concept

- Good communication skills

- Good knowledge of kitchen policies and procedures, their development and applications

- Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics

- Ability to maintain high quality control standards

- Ordered and systematic in work

- Excellent interpersonal, communication and management skills

- Strong planning and budgetary skills

- High coaching skills are a must in order to maintain a positive and supportive role with the kitchen teams

- Highly cooperative team spirit

- Excellent leadership skills and the ability to lead by example in a multicultural environment

- Problem-solving skills

5. Physical Requirements of the job

The job of the Head Chef may require:

- Physical handling of products such as handling objects up to 25 kilograms

- Moderate exposure to high temperature, dust, fumes, smoke, and loud noises.

- Long working hours, working during holidays, and covering different shifts (night shifts and weekends)

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Title: Head Chef
Company: Jayam Restaurant Pte Ltd
Location: 89 Victoria Street, Singapore
Employment Type: Full-Time
Salary: SGD 7,000 - SGD 11,000 (Negotiable based on experience)

About Us:
Jayam Restaurant Pte Ltd is a top North Indian fusion restaurant located at Victoria Street, Singapore. We specialize in blending traditional Indian flavors with contemporary culinary techniques to create an unforgettable dining experience. We are seeking a Head Chef to lead our culinary team and oversee the entire kitchen operations.

Key Responsibilities:

• Lead the kitchen team in preparing and presenting high-quality North Indian fusion dishes.
• Design and develop innovative menus that reflect the restaurant's unique fusion concept.
• Manage all aspects of kitchen operations, including food preparation, cooking, and plating.
• Oversee kitchen staff, providing training, mentorship, and guidance to ensure smooth workflow.
• Monitor food costs, portion control, and inventory to maintain profitability and quality.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Collaborate with management to create seasonal specials and promotions.
• Manage supplier relationships and oversee ingredient quality and stock levels.
• Ensure high standards during service, especially during peak times.

Requirements:

• Proven experience as a Head Chef or Executive Chef, preferably in North Indian or fusion cuisine.
• Strong leadership and team management skills.
• Creativity and passion for developing new recipes and dishes.
• Extensive knowledge of food safety, health regulations, and kitchen operations.
• Ability to work in a fast-paced environment and handle pressure during busy service hours.
• Excellent communication and organizational skills.