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

Chef De Partie Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years’ experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

1. Job Purpose

The Chef De Partie is responsible for preparing all food products in relevant sections and making them ready for in-house service.

2. Principal Accountabilities

2.1 Prepares and ensures outstanding food quality, appearance, and consistency that

adhere to restaurant’s recipes and standards

2.2 Completes assigned prep work and beautification duties in an efficient time frame

2.3 Moves prepared food out of the prep area continuously

2.4 Works together in a team-oriented environment to produce foods in a timely and

orderly manner

2.5 Assists in ensuring the accuracy and quality of received food products and other

supplies as required for daily operations

2.6 Keeps all workstations and equipment as clean as possible at all times. Follows a

cleaning schedule for designated equipment and storage areas

2.7 Keeps sanitation solutions up to Company codes at all times and ensures that all

utensils, plate ware, glassware, storage containers, serving dishes, and equipment

are always clean and sanitized

2.8 Observes compliance with the company’s policies and procedures, as well as,

governmental laws and regulations

2.9 Collaborates with Sous Chef to create new ideas for their sections

2.10 Constantly develop skills and knowledge

Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

3.1 Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

4.1 Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

4.4 Maintains all international standards of health guidelines for food preparation and

safety

4.5 Passes all required job-related tests

4.6 Ability to perform manual labor

5.Physical Requirements of the job

5.1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or

loud noises

5.2 Moderate physical activity, such as handling objects up to 25 kilograms and

standing or walking for more than 6 hours per day

5.3 Work environment involves potential exposure to hazards or physical risks, which

requires following basic safety precautions

DUTIES & RESPONSIBILITIES

· Handle products preparation and ensure all recipes and presentation meets the company’s specification and commitment to quality

· Responsible to ensure that quality of the products produced in Central Kitchen meets Company’s standards before it is delivered to outlets and catering customers in a timely manner

· To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

· To ensure compliance of SFA/other authorities’ guidelines regarding packing, personal & food hygiene and safety, housekeeping, and cleanliness & tidiness of work area

· Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

· Assisting the Sous Chef to ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient stock in place

· To assist in inventory management, when necessary, monitor the stock level for ingredients and finished products and to maintain its minimum stock level

KNOWLEDGE AND SKILL REQUIREMENTS

· Min 5 years’ experience in Pastry/Cakes production

· Possesses a Diploma in Culinary/Pastries/Cakes or related qualifications

· Familiar with F&B operations practice and procedure.

· Experience in quality-oriented catering or banquet events

· Flexible to changes to manage tasks accordingly

· Meticulous and able to multi task

· Ability to communicate effectively with the team and management if necessary

· Independent, proactive, resourceful and strong team player

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up and stocking up the pastry or dessert station with all necessary supplies
• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards
• Running the pastry and dessert station with the Pastry Chef
• Ensuring items are ordered, received, and stored in proper condition, ensuring proper usage of food with minimal food waste
• Be a role model and guide junior team members
• All other tasks as delegated

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

• Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures
• Hands on supervision of work operations
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
• Works in all areas of food preparation as and when directed
• Assists with Buffets decoration items and show pieces
• Develops recipe cards and products.
• Participates in development of dishes for menu designs
• Comply with all company and corporate guidelines

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.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on 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

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

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

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:

* 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

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
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate

We are looking for a passionate Junior Sous Chef to join our team.

Responsibilities include planning and managing food preparation. Assisting the Head Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine. Familiar with sanitation regulations and inventory management.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Provide monthly inventory report to management
• Enforcing safety and sanitation standards in the kitchen
• Receiving feedback and making improvements where necessary

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Great inventory management skills
• An excellent understanding of kitchen operations
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school degree / diploma.
• Experience working in an established restaurant as junior sous-chef.
• Advanced knowledge of the culinary arts
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct Reports to

• Head Chef

Job Scope:
Must have prior experience and know how to open, close and manage stall

2) Economical mixed rice chef
Must have prior experience and now how to cook all dishes and create new dishes when requested by management

Interested applicants can send your resume to +65 81813320 and allow our Consultant to match you with our Clients.

Wang Yili Reg No: R21101168

Advance Recruitment Pte Ltd EA No: 21C0678

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Job Description & Requirements

At our company we are committed to two things, great food and outstanding service! We are a Food group which has a mixed bag of operations. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

We are looking for an Demi Chef (With Expertise of using the tandoor oven) to join our team. He will be responsible for the Tandoor Station at the outlet.

We also expect him to develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.

• Take instructions and ideas from management and propose new menu Items

• Prepare Marination’s, mise-en-place and set up all stock stations

• Cook and prepare all types of kebabs, starters, hot plate breads

• 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.

• Monitor the performance of assistant cooks and the entire kitchen

• Must able to work on weekend and public holidays

• Able to do overtime whenever required

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

• Reports to Outlet Manager
• Ensure high standards of food preparation, quality and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene and safety
• Ensure day to day operations function efficiently and smoothly

Requirements:

• At least 2 years relevant working experience in similar capacity
• Experience in Thai cuisine

Salary: $2,800-$3,800
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Job – Objective / Position Description:

Restaurant Manager will oversee the daily operations of our restaurant, ensuring that our guests receive an exceptional dining experience. You will be responsible for managing the restaurant team, monitoring financial performance, and maintaining high standards of food quality, safety, and cleanliness.

Responsibilities (Key Result Areas & Activities)

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience, from the moment they walk in to the restaurant to the moment they leave.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.
• To attend meetings, providing updates on operations, sales records, and feedback (if any).
• To work closely and cultivate strong teamwork with all colleagues and ensure smooth operations.
• Any other ad-hoc duties and responsibilities as assigned.

Required to - KNOW (Skills, Knowledge & Behavior)

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong sense of ownership coupled with leadership skills and the ability to manage and motivate a team effectively.
• Proven track record of sales with key performance indicators .
• Excellent communication skills, including the ability to communicate effectively with customers, team members, and senior management.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• Excellent organizational skills and attention to detail.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Who We Are:
Since its inception in 2013, The Black Hole Group and its concepts such as Tipo, Working Title, The Great Mischief and more continue to create quality culinary concepts, celebrate artisanality, and cultivate experience. We started from a backpacker’s hostel, so our teams are full of adventure, culture, and food. We’re passionate F&B enthusiasts who love what we do, and we’re committed to providing our guests with exceptional service.

Our ambitions are big with new concepts and new menus, so there’s no better time to join us in creating dining experiences that are both delightful and unforgettable.

Our Concepts:
Tipo Pasta Bar - Aliwal
Tipo Pasta Bar - Waterloo
Tipo Strada - Wheelock
Tipo Strada - Keong Saik
Tipo Strada - Novena
Tipo Strada - Hamilton
Working Title Lasalle
Ela Jalan Sultan
The Great Mischief @ National Gallery
Small Batch @ Botanic Gardens
Afterwit Mexican Taqueria
Granary Catering Co

What’s in it For You:

Medical & Dental - Up to $300
Staff Meals
Transport Allowance - Up to $100 monthly
Training Allowance - Up to $500 annually
Referral Bonus - Up to $1,200 per referral
Dining Discount - 20% off extended to friends & family
Maternity & Paternity Leave - With $300 baby bonus
Birthday Perks
Staff Cohesion - Local and overseas bonding trips
Mentorship Programme - Grow personally and professionally

What You’ll Do:
Provide Positive Customer Experience - Food can be what makes a dining experience memorable, but your demeanour and attentive service will be what makes it unforgettable, turning first-time diners into loyal customers.

Work Efficiently - Your efficiency ensures a seamless dining experience for every guest. Advise them on what to order, how to pay, and any little requests with speed and accuracy. Familiarise them with menu items, plating, and brand information.

Work in Harmony - Collaborate with fellow crew members and kitchen staff to create a harmonious working environment that reflects service quality.