JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

This position will be reporting to the Head Chef (Fine-Dining)

The primary role of the Pastry Junior Sous Chef is to provide support to the Head Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication and people management skills, meticulous, and able to work with fellow partners, management, and colleagues.

Job Responsibilities:

• Assist the Head Chef to develop new pastry and dessert products, or modification of existing products and recipes
• Pastry preparation according to restaurant’s standard of quality, recipes, and standard operating procedures
• Ensure food handling and hygiene regulations are in accordance with SFA’s standards
• Maintaining and ordering stock necessary for smooth running operations
• Responsible to ensure stocks received are of the freshest quality and of accurate weight as ordered
• Work closely with the team for day-to-day operation controlling the quality standard of raw materials
• Conduct daily briefing
• Assist the Pastry Chef in organizing the working schedule and work in the kitchen so that everything works smoothly
• Able to provide training and coordination with Cook / other kitchen staff
• Controlling the results and consistency of food quality
• Supervise and minimize wastage of ingredients and kitchen activities on a regular basis
• Any other duties as assigned

Job Requirements:

• Candidate must possess at least Diploma / Vocational Certificate in Culinary Arts & Pastry Skills
• Minimum 3 to 5 years of relevant experience in handling pastry technical skills
• Full knowledge of various preparation methods in relation to pastry making
• Able to work independently as well as in a team
• Possess good communication, interpersonal and leadership skills
• Possess a positive service attitude and high standards of personal hygiene
• Basic Food Hygiene certification is a must

Overview:

As a Junior Sous Chef at CÉ LA VI you will play a pivotal role in our kitchen brigade, working closely with the Executive Chef and Sous Chefs. You will be responsible for assisting in the management of the kitchen operations, supervising culinary staff, and ensuring the delivery of outstanding cuisine to our guests. This position offers an excellent opportunity for career advancement and development within our renowned establishment.

Key Responsibilities

• Assist in the planning and execution of menu items with a focus on creativity and quality.
• Supervise and mentor culinary team members, including Commis Chefs and stewards.
• Oversee daily kitchen operations, ensuring efficiency and adherence to standards.
• Ensure strict compliance with food safety and hygiene regulations.
• Assist in menu development, recipe creation, and costing.
• Manage inventory, ordering, and stock rotation.
• Participate in maintaining kitchen equipment and facilities.
• Embrace opportunities for culinary learning and growth.
• Assist with Culinary & Food Safety Administration, HR Coordination, Food Costing & Recipe Management and Events Planning and Menu Updates & Printing

Qualifications

• 4-5 year experience
• Proven experience as a Chef de Partie or similar role in a reputable restaurant or hotel.
• A culinary degree or equivalent certification is a plus.
• Strong culinary skills and creativity in the kitchen.
• Leadership abilities and experience in supervising culinary staff.
• Proficient in menu planning, recipe development, and cost control.
• Excellent knowledge of food safety and sanitation standards.
• Ability to thrive in a high-pressure, fast-paced kitchen environment.
• Strong communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays as required.

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Central Kitchen Sous Chef

Job Description

• Lead the kitchen operation team to prepare and deliver quality product.
• Work with the kitchen team to maintain tacit understanding and work efficiency.
• Assist the chef ensure prepare or supervise cooking and other food preparation activities on a daily basis. In additional, the cooking equipment, work area and ingredients need to be checked to ensure compliance with regulatory standards. If the materials are insufficient, have to place an order as soon as possible.
• Assist in other ad-hoc operational duties where required
• Sous chefs may also be responsible for reviewing kitchen inventory and estimating what foods are needed.
• In addition, sous chefs may be responsible for running the kitchen in the head chef’s absence.

Job Requirement

• Good interpersonal & communication skill
• Energetic & good team player
• Other ad-hoc duties as assigned
• Able to work independently, teamwork, pressure, hot and oily environment.

Job Highlights

• Learn about Wines
• European French Cuisine
• Fun Team

Job Description

• Lead in the creation, preparation and design of all food menus

• Lead in R&D of new dishes

• Produce high quality plates both design and taste wise

• Ensure that the kitchen operates in a timely way that meets our quality standards

• Fill in for the Head Chef in planning and directing food preparation when necessary

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Manage and train kitchen staff, establish working schedule and assess staff’s performance

• Order supplies to stock inventory appropriately

• Comply with and enforce sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

Job requirements:

· Able to prepare and cook and plate menu dishes independently

· Experience in European cuisine will be great advantage

· Handle full-house crowd pressure and fulfil orders on time

· Experience in handling private dining events/ birthday dinners/ company seminars etc. will be good advantage

· Trained in food safety and hygiene

· Understand fire and workplace safety principles

· Willing to assist in front-end operations (if needed)

Other information:

· Staff meals

· Transportation claims (when applicable)

· AWS, AL, ML

· Medical and dental benefits

· Small and close-knit team

· 5.5 day

Position: Chef De Partie

Salary: S$2,600-S$3,000

Working Days & Hours: 5 days work week

Working Location: Clarke Quay MRT

Job Duties:

1. Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

2. Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

3. Comply with all Company policies and procedures to ensure that all statutory regulations complied

4. Establish performance and development goals for team members.

5. Assist Head Chef in ordering stocks to maintain inventory at all times

6. Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

7. Promote teamwork and quality service through daily communication and coordination with other departments

8. Working closely with other Chefs of all levels

9. Perform other duties as directed by management / stakeholders

10. Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Requirements

1. At least 1 year of experience in the similar industry

2. Balancing skill in cost management

3. Innovative in curating new dishes

4. Positive attitude in interacting with both guests and staff

Le Bon Funk is a series of neighbourhood wine bars by Chef-Owner Keirin Buck, located in Club Street and Holland Village. Le Bon Funk presents a selection of exciting and accessible wines complemented by quality, never fussy, produce-led sharing plates.

Le Bon Funk 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.

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

Requirements:

• Someone with at least 2 years of experience in a culinary setting within a formal/semi-fine dining restaurant
• A skilled individual who is able to multitask and manage task prioritisation well
• A self-starter who is enthusiastic and personable
• Someone who demonstrates proactive behavior and takes responsibility for their work
• Team players in an upbeat and fast-paced working environment

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

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

• Singapore Based (Gucco Tower, Tanjong Pagar)
• 5 days’ work week (10am-9pm, 2 hours break)
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus
• Staff meal provided
• Career Progression Opportunities

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

We are looking for a dedicated individual to join us as a Commis Chef to join our vibrant kitchen team.

This brand is unlike most traditional Indian restaurants present in Singapore today with various components of modern and contemporary focus in the food preparation techniques and global quality produce to be sourced and used in the construction of its many dishes.

Responsibilities:

• Assist and follow instruction by Sous Chefs to perform job task.
• Follow the tasks assigned by Sous Chef and complete it within time frame.
• Prepare required ingredients and sauces.
• Ensure the highest standards and consistent quality in the daily preparation.
• Adhere to recipes and stock management.
• Practice proper inventory management.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.

Requirements:

• Certificate in Culinary, preferred.
• Minimum 1 year experience in the culinary field.
• Good communication skills with positive, interpersonal skills.
• A team player with a good sense of job responsibility and a keen eye for details.

Job Summary: Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

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

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

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

· Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/ administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

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

· Evaluate and administer manpower plans, employee training & development.

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

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Job Scope:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Location: Orchard

Working hours: 2pm - 9pm (with 1 hour break) Working 6 or 7 days per week

• Daily menu planning for meals for the family
• Preparation and execution of meals
• Traning the helpers in the preparation of kitchen, food, and the setting up of dining area
• Training the helpers in the organization and hygiene of the kitchen and dining area
• Sourcing and procurement of ingredients, kitchenware and utensils
• Planning and execution of meals for events/ parties at the family residence or assigned location when required by the family
• Any other ad-hoc assignments or projects as when required by the familyStock, organize, and clean kitchens and cooking utensils.

Requirements:

• Experience work as chef
• Specialized in Cantonese, Shanghai cuisines
• Trained Asian Chinese Cooking
• Working with organic wild and fresh produce
• Familiar with nutrition

Job Description

1. Provides guidance for 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. Controls and directs the food preparation process efficiently and professionally
3. Creates meals using new or current culinary inventions or as the business prescribes
4. Approves and polishes dishes before they are delivered and served to customers
5. Produces quality menu that could change seasonally as the business requires
6. Places equipment, tools or ingredient orders in response to possible detected shortfalls
7. When required, makes arrangements for repairs of cooking equipment
8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
9. Manages kitchen stocks and ensures minimal wastage
10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
14. Calculate the workload and remuneration of kitchen staff
15. Trains 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
16. Maintains payroll, punctuality and attendance records
17. Follows and strictly implements all food and sanitary rules as well as safety guidelines
18. Encourages coworkers to cooperate and respect one another, motivates team work
19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
20. 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
21. Prepares 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
22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
23. Ascertains 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
24. If and when necessary, keeps recipe files in excellent condition and up-to-date
25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
2. Five (5) to ten (7) years of experience as a chef
3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
5. Proven ability of kitchen management
6. Strong interpersonal and leadership skills
7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
8. Able to grasp business requirements and processes
9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
10. Service oriented, meticulous, attention to detail
11. Good communication skills
12. Team player

Duties & Responsibilities

• Provides guidance for 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
• Controls and directs the food preparation process efficiently and professionally
• Creates 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
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains 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
• If and when necessary, 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
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

About Company:
Founded in Japan in 2018, the client is a startup specializing in Japanese sake. Their own brewery, established in 2021, is one of the newest in Japan. In 2023, they launched their global expansion in Singapore. Now, they are excited to announce the opening of a brewery-owned Western dining restaurant.

Job Description:
- Assist in food preparation, including chopping, slicing, and measuring ingredients.
- Support chefs in the cooking and assembly of dishes, ensuring adherence to recipes.
- Maintain cleanliness and organization in the kitchen, including washing dishes and sanitizing surfaces.
- Receive and store food deliveries, rotating stock to ensure freshness.
- Collaborate with kitchen staff to coordinate the timely execution of food orders.
- Assist in maintaining kitchen equipment and reporting any issues to the chef.
- Follow proper food safety and hygiene procedures at all times.
- Uphold high standards of cleanliness and order in the kitchen environment.

Job Requirements:
- Minimum 3 years of experience as an assistant chef or in a kitchen/cooking role.
- Proven experience in Western cuisine (e.g., Italian, French, etc.).
- Proficient in food preparation techniques and kitchen safety protocols.
- Ability to thrive in a fast-paced environment and adapt to changing priorities.
- Strong communication skills and a willingness to learn from senior chefs.
- High attention to detail with a commitment to maintaining cleanliness.
- Strong teamwork skills and the ability to follow directions from lead chefs.
- Passionate about the culinary arts and eager to learn and grow in the field.

Compensation:
- Working Location: 5-10 mins walking distance to MRT Maxwell, MRT Tanjong Pagar, MRT Telok Ayer.
- Working hours: 3pm to 11pm
- 5 working days (Sunday off & 1 day off depends on shift)
- AWS
- Meal allowance
- Annual Leave: Start from 10 days

We are looking for a dedicated individual to join us as a Commis Chef to join our vibrant kitchen team.

This brand is unlike most traditional Indian restaurants present in Singapore today with various components of modern and contemporary focus in the food preparation techniques and global quality produce to be sourced and used in the construction of its many dishes.

Responsibilities:

• Assist and follow instruction by Sous Chefs to perform job task.
• Follow the tasks assigned by Sous Chef and complete it within time frame.
• Prepare required ingredients and sauces.
• Ensure the highest standards and consistent quality in the daily preparation.
• Adhere to recipes and stock management.
• Practice proper inventory management.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.

Requirements:

• Certificate in Culinary, preferred.
• Minimum 1 year experience in the culinary field.
• Good communication skills with positive, interpersonal skills.
• A team player with a good sense of job responsibility and a keen eye for details.

Bochinche - (Argentinian Steakhouse & Bar)

We are a modern Argentine steakhouse & bar in Singapore’s Club Street neighbourhood serving modern Argentinian dishes, masterful steaks, natural wines and cocktails in a fun, lively atmosphere.

Location : 27 Club St, Singapore 069413 (Telok Ayer MRT)

Job highlights

• 5-day 44 hours work week
• 2 off days/week
• Split Shift per work day ( 11am - 3pm, 6pm - 11pm)

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

Key Requirements

• Experienced in Western Culinary
• Be Proficient in grilling techniques

At Spa Esprit Group, we take pride in delivering quality food with the best talents in our kitchens. With a supportive environment and world-class Head Chefs to assist in developing your skills, we ensure that every aspect of your well-being is taken care of.

Join us today!

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.

**Company Overview:**

We are embarking on an exciting venture to establish a new bakery that redefines the art of pastry and bread making. As we lay the foundation for our bakery startup, we are seeking a skilled and entrepreneurial-minded pastry and bread chef to join us as a co-founder. This is an exceptional opportunity for a talented individual who is passionate about crafting exceptional pastries and breads and eager to contribute to the growth and success of a new culinary venture.

**Position Overview:**

As a Pastry & Bread Chef Co-founder, you will play a pivotal role in shaping the culinary direction, product offerings, and overall success of our bakery startup. You will be responsible for leading all aspects of pastry and bread production, from recipe development and menu creation to kitchen management and quality control. Additionally, you will collaborate with the founding team on business strategy, branding, marketing, and operational planning to ensure the bakery's success.

**Key Responsibilities:**

1. **Pastry and Bread Production:** Oversee the production of a wide range of pastries, desserts, breads, and baked goods, ensuring exceptional quality, flavor, and presentation.

2. **Recipe Development:** Develop innovative and delicious recipes for pastries, breads, and other baked goods that reflect our bakery's unique style and vision, while also meeting customer preferences and dietary needs.

3. **Menu Creation:** Design a diverse and enticing menu of pastries, breads, and baked goods that appeal to our target market and differentiate us from competitors.

4. **Ingredient Sourcing:** Source high-quality ingredients from trusted suppliers, with a focus on freshness, sustainability, and local sourcing whenever possible.

5. **Kitchen Management:** Manage kitchen operations efficiently, including inventory management, equipment maintenance, and staff training to ensure smooth and productive workflow.

6. **Brand Building:** Contribute to brand development and differentiation through creative pastry and bread offerings, engaging storytelling, and memorable customer experiences.

7. **Marketing and Promotion:** Collaborate with the marketing team to develop marketing strategies, promotions, and events to attract and retain customers, build brand awareness, and drive sales.

8. **Customer Experience:** Ensure exceptional customer service and satisfaction by delivering delicious pastries, breads, and baked goods, providing personalized recommendations, and creating a welcoming atmosphere in our bakery.

**Qualifications:**

- Proven experience as a pastry and/or bread chef, with a strong portfolio showcasing creative and high-quality pastry and bread creations.

- Culinary degree or equivalent certification in pastry arts or baking.

- Entrepreneurial mindset with a passion for innovation, creativity, and excellence in pastry and bread making.

- Strong leadership and communication skills, with the ability to collaborate effectively with team members and partners.

- Knowledge of food safety and sanitation regulations, as well as experience implementing best practices in kitchen operations.

- Understanding of business fundamentals, including budgeting, cost control, and revenue generation.

- Flexibility, adaptability, and a willingness to contribute to all aspects of startup life.

- Previous experience in a startup environment or small business ownership is a plus.

**Benefits:**

- Opportunity to co-found and shape the future of a bakery startup from the ground up.

- Competitive salary and equity ownership in the company.

- Creative freedom to develop innovative pastry and bread recipes and menu offerings.

- Collaborative and dynamic work environment with a passionate and supportive team.

- Potential for career growth and advancement as the company expands and succeeds.

Join us on our journey to create a bakery that delights customers with exceptional pastries, breads, and baked goods, and inspires a love for artisanal baking!

Chef de Partie / Junior Sous Chef (Western Cuisine)

• 5/6 days (tbc during interview)
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Location: Orchard

Working hours: 2pm - 9pm (with 1 hour break) Working 6 or 7 days per week

• Daily menu planning for meals for the family
• Preparation and execution of meals
• Traning the helpers in the preparation of kitchen, food, and the setting up of dining area
• Training the helpers in the organization and hygiene of the kitchen and dining area
• Sourcing and procurement of ingredients, kitchenware and utensils
• Planning and execution of meals for events/ parties at the family residence or assigned location when required by the family
• Any other ad-hoc assignments or projects as when required by the familyStock, organize, and clean kitchens and cooking utensils.

Requirements:

• Experience work as chef
• Specialized in Cantonese, Shanghai cuisines
• Trained Asian Chinese Cooking
• Working with organic wild and fresh produce
• Familiar with nutrition

Multiple openings:

1. Steamer

• The Chef (Steamer) is responsible for preparing, cooking, and presenting a variety of steamed Cantonese dishes, maintaining the authenticity and high standards of traditional Cantonese cuisine. This role requires a strong understanding of the nuances of steaming techniques and the ability to manage high-volume, high-quality output in a kitchen environment.

2. Stove

• The Chef (Stove) is responsible for preparing a range of wok-cooked Cantonese dishes, using traditional cooking techniques to ensure authentic flavors and quality. This role requires expertise in high-heat wok cooking, timing, and skillful handling of ingredients to deliver consistent and excellent dishes in a kitchen environment.

Requirements:

• Proven experience as steam/stove chef in cantonese cuisine
• Proficiency in wok cooking techniques and understanding of Cantonese flavor profiles.
• Knowledge of food safety and sanitation standards.

Other Information:

• Location: Orchard
• Working hours: 5 days work week, split shift

We regret that only shortlisted candidates will be notified.

By sending us your personal data and/or resume, you are deemed to consent to AM Recruitment Pte Ltd or its agents to collect, use and disclose your personal data and/or resume for the purpose of processing and administrating this job application.

Registration No: R23117478 (Mandy Lim Teng Hong)

EA Licence No: 23C1821 (AM Recruitment Pte Ltd)

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781