Jon Title : Junier Kitchen Assistant

ESSENTIANL JOB Functions:

* Assits Chef for prepare Food & Arrange

* Need wash kitchen Equitment

* Need to Keep all Equiment

* Work With all Staff and Manner professional

* Min. 2years experiance needed

QUALIFICATION : Ability to work with the public in routinely courteous and professional manner,follow specific,resident association food committee meeting,understand food menu,work independently.

Please contact 82898979 for interview

462 Crawford Lane #01-53, S190462

12pm Onwards

Job Description:

• Menu planning: Create and maintain menus, including seasonal changes
• Budgeting: Control the kitchen budget and purchase food and kitchen items
• Staff management: Oversee kitchen staff, assign tasks, and provide training and development
• Quality assurance: Ensure food production and hygiene standards are maintained
• Customer service: Deal with issues to ensure customer satisfaction
• Food safety: Ensure food safety plans are followed and records are up to date
• Team culture: Maintain a positive work environment that encourages learning and creativity
• Communication: Ensure staff communicate well with each other and other members of the organization

The candidate is required to

• Wash & Cut vegetables, meats, seafood and poultry.
• Cook and prepare Chinese Dong Bei foods and BBQ for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the manager to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipments.
• Monitor the performance of assistant chefs.
• Cook staff meals

Are you a culinary professional looking to take your career to the next level? Do you thrive in a dynamic, high-energy kitchen and love bringing creativity and flavor to life? Join us as Chef de Partie and be part of a team that’s all about exceptional food, teamwork, and passion for the craft.

What You'll Be Doing:

As our Chef de Partie, you’ll be at the heart of our kitchen operations, working side-by-side with our Sous Chef to create unforgettable dining experiences. Here’s what your day will look like:

The Employer's Information:

Our client is situated within a prestigious 5-star hotel in Singapore, offering guests an exceptional dining experience. With a diverse array of global flavors and seasonal specialties, they ensure that each visit provides a unique and memorable experience.

Job Summary:

As the Breakfast Buffet Manager, you’ll oversee the breakfast buffet service, including menu planning, food preparation, presentation, and staff coordination. Your goal will be to maintain high standards of quality, cleanliness, and service, ensuring that each guest has an exceptional breakfast experience.

Key Responsibilities:

• Design and develop a rotating breakfast buffet menu that aligns with seasonal ingredients and varying dietary needs.
• Prepare and cook breakfast items as part of the buffet offerings, maintaining quality and taste standards.
• Manage and supervise breakfast buffet operations, ensuring all food items are well-prepared and attractively presented.
• Lead, train, and motivate breakfast team members, fostering a positive work environment.
• Monitor food quality, safety, and hygiene standards to meet health and safety regulations.
• Coordinate with kitchen staff for timely food preparation and replenishment.
• Interact with guests to handle special requests, feedback, and complaints promptly and professionally.
• Manage inventory levels and order supplies as needed to ensure smooth buffet operations.
• Assist in setting up, organizing, and breaking down the buffet area daily.
• Control food waste and implement cost-effective practices.
• Ensure that food presentation and buffet setup align with the company’s standards and guidelines.

Requirements:

• Early morning start for preparation (normally 4am)
• Previous experience in a food service or catering role, preferably in a buffet or breakfast setting.
• Proficiency in cooking different cuisines, with a strong eye for quality and presentation.
• Strong organizational and multitasking abilities.
• Excellent leadership and communication skills.
• Knowledge of food safety and hygiene practices.
• Creativity in menu planning and knowledge of dietary trends.
• Ability to work early mornings, weekends, and holidays as required.
• Passionate about creating a welcoming, enjoyable experience for guests.

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

Job Description

You will be working in a commercial kitchen performing the below functions:

• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction;

Requirements

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in preparation of different cuisines
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work

• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure th
• e availability of supplies and food or approved substitutions in adequate time for preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the date and item.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times. To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• e availability of supplies and food or approved substitutions in adequate time for preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the date and item.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times. To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

Requirements:

• Minimum 3- 5 years’ working experience as Teppanyaki Chef, with TEPPANYAKIE restaurants/establishments will be an added advantage.

Job Responsibilities

• Prepare, cook, and present authentic Chinese dishes, maintaining quality and presentation standards.
• Innovate and develop menus, including seasonal and specialty dishes.
• Manage kitchen operations, including training staff in cooking techniques and food safety.
• Ensure compliance with food safety and hygiene regulations.
• Monitor inventory, source ingredients, and maintain cost control measures.

Job Requirements

• At least 5 years of experience in Chinese cuisine cooking (no arbitrary age or gender requirements).
• Strong understanding of Chinese cooking techniques, regional flavors, and kitchen management.
• Culinary arts certification or equivalent experience is preferred but not mandatory.
• Ability to work in a fast-paced environment

What We Offer

• Competitive salary package.
• Opportunities for professional growth and skill development.
• Inclusive workplace environment that values diversity.

Job Responsibilities

• Prepare, cook, and present authentic Chinese Sichuan specialty dishes, maintaining quality and presentation standards.
• Innovate and develop menus, including seasonal and specialty dishes.
• Manage kitchen operations, including training staff in cooking techniques and food safety.
• Ensure compliance with food safety and hygiene regulations.
• Monitor inventory, source ingredients, and maintain cost control measures.

Job Requirements

• At least 5 years of experience in Chinese Sichuan specialty cuisine cooking (no arbitrary age or gender requirements).
• Strong understanding of Chinese cooking techniques, regional flavors, and kitchen management.
• Culinary arts certification or equivalent experience is preferred but not mandatory.
• Ability to work in a fast-paced environment

What We Offer

• Competitive salary package.
• Opportunities for professional growth and skill development.
• Inclusive workplace environment that values diversity.

Interested applicants, please send resume to [email protected]

Liz Ooi Li Chen (R1104561)

Recruit Express Services Pte Ltd

EA License No: 13C6614

We regret that only shortlisted candidates will be notified. Thank you.

Job Overview

We are seeking a talented and experienced Burmese Executive Chef to lead our culinary team. The ideal candidate will have a deep understanding of Burmese cuisine, innovative cooking techniques, and exceptional leadership skills. This role involves menu planning, ensuring food quality, maintaining kitchen standards, and managing the team to deliver a memorable dining experience.

Key Responsibilities

Menu Development and Culinary Expertise

• Design and curate an authentic and innovative Burmese menu that reflects traditional flavors while incorporating modern trends.
• Ensure all dishes are prepared and presented according to the highest standards of taste and aesthetics.
• Experiment with new recipes, seasonal ingredients, and techniques to keep the menu fresh and exciting.

Team Leadership and Management

• Recruit, train, and mentor kitchen staff to ensure seamless kitchen operations.
• Supervise daily kitchen activities and provide clear instructions to team members.
• Foster a positive, collaborative work environment that encourages growth and creativity.

Operational Management

• Oversee kitchen inventory, procurement, and supplier relationships to maintain cost efficiency.
• Ensure compliance with health and safety regulations, including cleanliness and sanitation standards.
• Monitor food costs, portion control, and waste reduction.

Customer Experience

• Collaborate with front-of-house staff to address guest feedback and ensure satisfaction.
• Occasionally interact with customers to explain dishes and promote Burmese culinary heritage.

Qualifications

• Proven experience as an Executive Chef or Head Chef in a reputable establishment, preferably specializing in Burmese or Southeast Asian cuisine.
• In-depth knowledge of Burmese cooking techniques, ingredients, and cultural significance.
• Strong leadership, organizational, and interpersonal skills.
• Ability to work under pressure while maintaining quality and consistency.
• Culinary degree or equivalent professional certification is preferred.

Key Competencies

• Creativity and passion for Burmese cuisine.
• High standards of cleanliness, safety, and professionalism.
• Excellent communication and problem-solving skills.
• Financial acumen for budgeting and cost control.

Benefits

• Competitive salary and performance-based incentives.
• Opportunity to lead and innovate in a dynamic, culturally rich environment.

How to Apply

Please submit your resume, portfolio (if applicable), and a brief cover letter detailing your culinary journey and passion for Burmese cuisine to [email protected]

Job Functions & Summary:

Responsible for preparing and cooking menu items as ordered by members and guests.

Job Roles & Responsibilities:

(1) Responsible for area of food production as assigned by line chef.

(2) Monitor and maintain condition of equipment used.

(3) Communicate with cutter to minimize hold-ups in production.

(4) Any other duties that might be assigned from time to time.

Employee Benefits

• AWS & Variable Bonus

• Lunar New Year Hong Bao

• Annual Leave, Family Care Leave & Birthday Leave

• Flexible , Dental Benefits & Duty Meals

• Employee Referral Fees

• Employee Privilege Discount at F&B and retail outlets/Birthday gifts vouchers

• Training and development opportunities

• Usage of Club's sports & recreational facilities

Job Responsibilities

· Assist Chefs with creation and preparation of local & western cuisine

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Job Requirements

· At least 2 years relevant experience in preparation of local & western cuisine

· Team player but also able to work independently

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

JOB DESCRIPTION:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

JOB REQUIREMENT:

• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for a Chef de Partie to join our team. If you’d like to work with the likes of those with culinary and front of house experience

Check us out: https://www.theblackhole.sg/careers

Are you a culinary virtuoso with a passion for creating extraordinary dishes? We're looking for a Chef de Partie who not only loves to cook but lives to create unforgettable dining experiences.

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

You will report directly to the Sous Chef and are required to work closely with the Sous Chef and Chef de Cuisine in order to assist with the preparation, cooking, and presentation of produce. You will be responsible for running a section with the assistance of the Commis Chef.

What You’ll Do (but not limited to):

• Manage and maintain a section with the assistance of Commis Chefs.
• Prepare and cook food to the restaurant specific standards.
• Develop, mentor, and supervise the Commis Chef section.
• Implement wastage controls, section stock control and rotation.
• Complete the cleaning schedule for the kitchen.
• Have detailed knowledge of the full menu along with its respective ingredients.
• Adhere to all policies, procedures, standards, specifications, guidelines and training programs set by the company and SFA. Achieve and maintain all health/safety requirements. Document cleaning schedules and temperature records.
• Report maintenance issues to your immediate supervisor.
• Use raw materials/ingredients in the correct and proper order.
• Give a detailed description of all dishes.
• Provide full support to the Head and Sous Chef, as well as other colleagues.
• Smoothly and efficiently run your section and complete tasks in a timely manner.
• Regularly and consistently train, coach, and support Commis chefs.

What You Bring:

• Minimum 3 years of relevant working experience with valid basic food hygiene certificate or equivalent.
• A good command of spoken and written English.
• Basic Microsoft Office knowledge.
• A positive outlook and outgoing personality.
• Experience in a specific entity’s cuisine will be a bonus [Western].
• Passion for Culinary Arts: Your love for cooking goes beyond the basics. You’re obsessed with flavours, techniques, and the art of plating.
• Zeal for Growth: You’re not just here for a job; you’re here for a culinary adventure. You crave learning, growing, and mastering the craft.

Why Us:

• Flavourful Challenges: Say goodbye to boring workdays. Here, every dish is a canvas, and your creativity knows no bounds.
• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Continuous Learning: We’re always hungry for knowledge. Join a team that embraces continuous learning, where every day is an opportunity to grow and experiment.

Are you ready to get sucked in? Get in touch with us!

Job Types: Full-time, Permanent, Fresh graduate

Pay: Up to $3,500.00 per month

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Parental leave
• Professional development

DUTIES & RESPONSIBILITIES:

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Helps control and direct the food preparation process efficiently and professionally
3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade
4. Supports the Head Chef in planning and coordinating tasks while keeping labour expenses in mind
5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario
6. Helps create meals using new or current culinary inventions or as the business prescribes
7. Approves and polishes dishes before they are delivered and served to customers
8. Produces quality menu that could change seasonally as the business requires
9. Places equipment, tools or ingredient orders in response to possible detected shortfalls
10. When required and directed, makes arrangements for repairs of cooking equipment
11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
12. Manages kitchen stocks and ensures minimal wastage
13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labour costs in control
14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximise gross profit to include the effective staff management and staff salary
15. Helps supervise subordinates’ work on dishes and guides them, at times handholding them, to produce the best expected outcome
16. Assists in ensuring that base food preparations and mise en place are well organised for service, allowing smooth kitchen operations
17. When required, regulates the workload of junior kitchen staff
18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
19. Helps maintain punctuality and attendance records
20. Follows and strictly implements all food and sanitary rules as well as safety guidelines
21. Encourages coworkers to cooperate and respect one another, motivates team work
22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date
28. Undertakes any other duties and ad hoc related roles as the business requires

QUALIFICATIONS:

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) to five (5) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Working knowledge of kitchen organising
• Strong interpersonal and leadership skills
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail
• Good communication skills
• Team player

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Job Title: Sous Chef – Indian Cuisine

Location: BLK 431 CLEMENTI AVE 3 , Singapore 120431

Job Type: Full-Time

About Us:
We are a well-established Indian restaurant in Singapore, known for our authentic flavors and exceptional dining experience. We are looking for an experienced and passionate Sous Chef to support our Executive Chef in leading the kitchen team and ensuring high-quality food preparation and presentation.

Key Responsibilities:

• Assist in Kitchen Operations: Support the Executive Chef in all aspects of kitchen operations, including planning, prepping, and cooking to maintain smooth service.
• Quality Control: Ensure all dishes are prepared with attention to detail, maintaining consistency in flavor, presentation, and portion sizes.
• Inventory and Stock Management: Assist in inventory control, ordering, and managing ingredients to prevent wastage and ensure adequate stock levels.
• Team Leadership: Supervise and train kitchen staff, ensuring they follow best practices and maintain a positive work environment.
• Recipe Adherence and Innovation: Ensure all recipes are followed precisely. Collaborate with the Executive Chef on menu updates and seasonal specials.
• Health and Safety Compliance: Ensure the kitchen adheres to local health and safety regulations, including proper food handling and sanitation practices.
• Support during Peak Hours: Oversee cooking stations during busy times, ensuring the team stays organized and efficient.

Requirements:

• Proven experience as a Sous Chef, ideally with expertise in Indian cuisine.
• Strong understanding of Indian spices, flavors, and cooking techniques.
• Leadership skills with the ability to manage and motivate a team.
• High attention to detail and a commitment to maintaining quality standards.
• Good communication skills and the ability to work well under pressure.

Benefits:

• Competitive salary based on experience
• Opportunities for professional growth and advancement
• Friendly and supportive work environment

Job description

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for Full-Time Commis Chefs/Demi Chefs to join our team. If you’d like to work with the likes of those with culinary and front of house experience at Michelin star restaurants, read on.

As a Commis/Demi Chef in our kitchen, you’ll be the backbone of our culinary excellence. Here’s what we expect.

Check us out: https://www.theblackhole.sg/careers

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

What You’ll Do:

• Maintain cleanliness and hygiene of your work stations
• Ensure proper usage and maintenance of equipment.
• Ensure consistency in the preparation of all food items according to restaurant recipes and standards.
• Establish and maintain effective working relationships.
• Attend and participate in all kitchen briefings and meetings.
• Assist in all kitchen activities as instructed to ensure guests receive high quality food in a timely manner.
• Attend and participate in all training sessions as scheduled.

What You Bring:

• Minimum 1-2 years experience in a fast paced environment.
• A basic food hygiene course certificate that is still valid or equivalent.
• A good command of spoken and written English.
• The drive to provide quality food.
• Team player and attention to detail.
• Ability to multitask.

Why Us:

• Flavourful Challenges: Say goodbye to boring workdays. Here, every dish is a canvas, and your creativity knows no bounds.
• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Training and Growth: Receive comprehensive training to enhance your skills and opportunities for career growth within our expanding restaurant family.
• Employee Benefits: Enjoy competitive pay and valuable benefits, including medical and dental insurance. Your well-being matters, and we've got you covered.
• Team Appreciation: Join a supportive team that values your contributions and celebrates milestones together. Our success is built on the collective efforts of our dedicated crew.

Are you ready to get sucked in? Get in touch with us!

Job Types: Full-time, Permanent, Fresh graduate

Pay: $2,200.00 - $2,600.00 per month

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Parental leave
• Professional development

Schedule:

• Day shift
• Early shift
• Holidays
• Late shift
• Weekend availability

Supplemental pay types:

• Overtime pay
• Retention bonus

Open Farm Community - Our Team Culture

Open Farm Community (OFC) is a pioneering urban farm and restaurant in Singapore, dedicated to sustainable living and farm-to-table dining. Nestled in a lush garden setting. We promote local produce, seasonal ingredients, and eco-conscious practices. The team is driven by a passion for sustainability, creativity, and connecting people through food. If you're eager to be part of an innovative, nature-inspired restaurant that values sustainability and community engagement, we offer a unique opportunity to grow in a dynamic and purpose-driven environment.

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 12pm - 3pm, 6pm - 11pm)

Qualifications

• 3-5 years of culinary experience, ideally in farm-to-table or sustainable dining.
• Strong leadership and team management skills.
• Proficient in menu development with seasonal, local ingredients.
• Knowledge of kitchen operations, including inventory control and hygiene standards.Passion for sustainability and innovation in cooking.

Responsibilities

• Oversee daily kitchen operations and manage staff
• Ensure food preparation quality, consistency, and presentation
• Manage inventory, stock control, and order supplies efficiently.Control food costs, minimise waste, and manage the kitchen budget.
• Develop new menu items and support initiatives to boost sales and upselling.
• Collaborate with front-of-house staff to enhance service and customer satisfaction.
• Maintain kitchen equipment and handle repairs as needed.

Key Benefits

• Career growth and promotion opportunities
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all Spa Esprit Group brands
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• Team member referral bonus

Join us today!!

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

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 follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• 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.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

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