1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

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

6. Staff Meal will be provided.

• Lead and direct the Kitchen operation in the absence of Head Chef in Hotel Chinese Restaurant and Local Cuisines
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Ensure that all food prepared and served is consistent according to the standard set by the Head Chef.
• Supervises, control all food preparation and presentation to ensure quality and standards.
• Manage the consistency of quality and quantity of food service.
• Manage food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Assists the Head Chef with menu creation, menu planning, daily specials and food promotions.
• Coordinate with F&B Department on daily activities, functions and special orders.
• Respond to guests’ inquiries, concerns and feedback.
• Oversees and organises kitchen stock and ingredients and ensure the accuracy of inventory.
• Keep cooking stations stocked, especially before and during prime operation hours
• Verifies that food storage units all meet standards and are consistently well-managed.
• Coordinate with Procurement team on supply ordering.
• Estimates food consumption and prepares requisitions, indicating type and quantity of food items.

Requirements

• Minimum Diploma in Culinary Arts.
• Minimum 10 years of relevant working experience in Chinese Cusines with at least 5 years’ supervisory experience in hospitality sector is preferred.
• Extensive food and beverage knowledge.
• Familiar with industry best practices.
• Proficiency in Microsoft Office in Excel and Word.
• Work on weekends and public holidays.
• Working location at Orchard Road

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

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

6. Staff Meal will be provided.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

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

6. Staff Meal will be provided.

Located in 17 Baghdad Street, Mavi Turkish Restaurant & Grill is specialized in mainly authentic Turkish and Mediterranean cuisine. Our restaurant receives high remarks for its quality food and customer service. In order to maintain, our brand and quality, we are looking for Assistant chef whose roles and responsibilities will be but not limited to:

Responsibilities include but not limited to:

• Work with the main chef to coordinate and carry out the preparation of all meals (i.e., breakfast, lunch, and dinner – including appetizers desserts and occasional hot snacks.)
• Oversee all kitchen operations, including preparation and cooking when head chef is off.
• Prepare and cook all dishes including Pides, lahmacu and other Authentic Turkish dishes listed on the menu. Prepare and marinate the meat for kebabs
• Maintain the consistency of all dishes preparation, presentation and ensure that dishes prepared meet highest quality standards possible and is according what is on the menu and is consistent daily. Use the ingredients as described in the menu and use scales or measuring cups to maintain the consistency in the portions.
• Make fresh Baklava, Kunefe, Sutlac and Pumpkin dessert (Kabak Tatlisi)
• Order supplies, manage and control stock and minimizing the waste.
• Assist with preparing and packaging of the food for pickup and delivery.
• Assist with the delivery of stock and rotate and control the stock and store and refrigerate food ingredients according to restaurant guidelines.
• Ensure safe workplace environment practices and responsible for proper hygiene himself as well as the training of other kitchen staff to achieve high standards of hygiene and sanitary standards in the kitchen.
• Conducts regular inspection to ensure that all equipment is in working order and ensure kitchen equipment are spotless and cleaned daily
• Continuously monitor the food quality and be receptive to critiques by customers and review and take corrective actions.
• Ensure purchasing, receiving and storage of all goods are efficiently handled and that the goods purchased conform to the standards and specifications and the quantities.
• Rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins.
• Help maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices, government regulations (SFA).
• Make sure to keep all food containers closed when not in use including when you store them in the refrigerators and freezer.
• Regularly clean and sanitize the overheads, cabinet faces, countertops, microwave and freezer interiors, and cabinet interiors.
• Whenever necessary, assist service staff with servicing and cleaning dining area after meals.

Requirements

• Hands-on individual with minimum 5 years of relevant working experience in Authentic and traditional Turkish restaurant
• Must have in-depth knowledge of Authentic Turkish cuisine and traditional Turkish dishes such as Adana Kababs, Shish Kebab, Beyti, Ali Nazik, Lamacun, Karni Yarik, Iskender, Manti, Musakka, Patlican Kebab and Kunefe, baklava, Sutlac to name a few.
• Must have in-depth knowledge and experience in making Turkish style pides, lahmacun and Turkish balloon and lavash bread.
• Must have in-depth knowledge of spices and herbs used in Authentic Turkish cooking.
• Must have in-depth knowledge and experience in preparing cold and hot Turkish appetizers.
• Must be able to work on weekends and public holidays
• Food hygiene certification is compulsory
• Passionate about food and customer service
• Must be able to multi-task and keep up in a fast paced environment
• Must be able to physically stand for long periods
• Required language(s): Fluent in English. Turkish and Malay or Chinese is an advantage
• Must be a non-smoker
• Must not have alcoholic drinking habit

Contact:

[email protected]

Or send WhatsUp Message to 9337 8138 or call 65923385

GOODWOOD PARK HOTEL PRIVATE LIMITED

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Sous Chef, your job responsibilities include, but not limited to:-

Responsibilities

• Assists in building an efficient team by taking an active interest in their welfare, safety and development.
• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.
• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.
• Planning of cost control
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
• Ensure the quality of food preparation is in accordance with the established standard.
• Quality control of ingredients
• Provides ideas for new dishes and menu planning.
• Checks food items/ingredient stock and prepares daily market list.
• Equipment Control
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

Requirements

• 3 years of relevant experience in relation to the Sous Chef Position.
• Good time-management skills and able to work under pressure.
• Team player with good leadership and communication skills.
• Able to do shift work, weekends and public holidays.

For more information, please visit www.goodwoodparkhotel.com.

Please be informed that only shortlisted candidates will be notified.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans and PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Able to work on rotating shifts.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 4 Jan 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

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

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual an recipes
• Ensure work surface, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure the high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practices
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils

2. Job Requirements

• Minimum 3 years of relevant experience in Western and Asian cuisine (preferably Japanese)
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Executive Chef

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, and maintaining portion sizes
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure safe and proper use of equipment at all times and to give guidance to other team members

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Modern Chinese cuisine
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• Able to lead the kitchen team and delegate duties.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PR only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 4 Jan 2025.

Walk-IN

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 9:00 AM and 6:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Job Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

We are a restaurant specializing in authentic Japanese cuisine, known for our dedication to excellence, tradition, and innovation. We are seeking a highly skilled, disciplined, and experienced Sous Chef to lead our kitchen team and uphold the highest standards of Japanese culinary arts.

Job Responsibilities:

1. Leadership and Management:

• Assist the Head Chef in overseeing the kitchen operations, including menu development and staff management.

• Supervise and train junior chefs to ensure consistent quality and adherence to Japanese culinary techniques.

2. Culinary Expertise:

• Prepare, cook, and present dishes with precision, adhering to traditional Japanese methods and high-quality standards.

• Innovate new recipes and refine current offerings to keep the menu dynamic and appealing.

3. Inventory and Cost Control:

• Manage kitchen inventory, sourcing premium Japanese ingredients while maintaining cost efficiency.

• Ensure minimal food waste and optimize kitchen operations for profitability.

4. Quality and Hygiene Standards:

• Maintain impeccable cleanliness and hygiene standards in compliance with food safety regulations.

• Consistently monitor the quality of food, ensuring every dish meets customer and company expectations.

5. Work Environment:

• Handle high-pressure situations during peak hours with professionalism and efficiency.

• Foster a collaborative and disciplined work environment.

Requirements:

• Experience: Minimum of 5 years in professional kitchens, with at least 3 years (at least a sous chef position) specializing in Japanese cuisine.

• Skills:

• Expertise in knife handling and Japanese ingredient selection.

• Ability to lead and mentor a team while upholding high culinary standards.

• Strong organizational, time management, and problem-solving skills.

• Advanced knowledge of Japanese techniques such as sushi, sashimi, tempura, and kaiseki.

• Language: Proficiency in English is required; knowledge of Japanese is a plus.

• Availability: Willingness to work flexible hours, including weekends and holidays.

Benefits:

• Competitive salary commensurate with experience.

• Opportunities for growth and advancement.

• Staff meals and uniforms provided.

• Help in the preparation and design of all food and drinks menus
• 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 Executive 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

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Pastry Preparation: Assist the Pastry Chef in preparing a variety of pastries, desserts, bread, and other baked goods according to recipes and standards.

2. Production: Execute daily production tasks efficiently and effectively to ensure all pastry offerings are prepared on time and to the highest quality standards.

3. Quality Control: Maintain strict quality control measures throughout the pastry production process to ensure consistency and excellence in taste, presentation, and texture.

4. Ingredient Management: Assist in managing inventory and ordering of pastry ingredients and supplies to ensure adequate stock levels while minimizing waste.

5. Kitchen Organization: Maintain a clean and organized pastry kitchen, including storage areas, workstations, and equipment, adhering to sanitation and safety standards at all times.

6. Training and Mentorship: Provide guidance and support to junior pastry team members, including commis chefs and apprentices, to foster skill development and maintain a cohesive team environment.

7. Adherence to Regulations: Ensure compliance with all health and safety regulations, food hygiene standards, and company policies related to food handling, storage, and sanitation.

1. Culinary Education: Formal culinary training or apprenticeship in pastry arts from a recognized culinary institute or equivalent work experience.

2. Experience: Minimum of 2-3 years of experience working as a Pastry Chef de Partie or similar role in a high-volume kitchen.

3. Technical Skills: Proficient in a wide range of pastry techniques, including baking, piping, molding, tempering chocolate, and sugar work. Knowledge of different types of dough, creams, fillings, and glazes.

4. Attention to Detail: Exceptional attention to detail and precision in pastry preparation and presentation, with a focus on delivering consistently high-quality products.

5. Team Player: Excellent teamwork and communication skills, with the ability to collaborate effectively with other members of the culinary team to achieve common goals.

6. Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.

7. Physical Stamina: Ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.

The Pastry Chef de Partie will be responsible for assisting the Pastry Chef in preparing high-quality pastries, desserts, bread, and other baked goods. The ideal candidate will have a creative flair, exceptional attention to detail, and a strong understanding of pastry techniques.

Join us in crafting unforgettable sweet experiences and making every meal memorable for our guests!

**Please note that only shortlisted candidates will be contacted.

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Junior Sous Chef

Salary: $3800 per month

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 12 days of leave with an annual increment of 1 day, up to a maximum 18 days
• Meal allowance: $10 per day

Job Scope:

• Assist the Head Chef in managing kitchen operations
• Prepare and cook high-quality dishes with precision
• Ensure food safety and sanitation standards
• Train and supervise kitchen staff
• Contribute to menu development and planning along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills and knowledge of Japanese cuisine
• Leadership and organizational abilities
• Friendly and team-oriented

How to Apply: Please send your resume and cover letter to [email protected].

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

Job Responsibilities

Oversees all aspects of the kitchen. Accountable for the daily overall Food Service Operations assigned Outlets and Food & Beverage Events and Promotions

1) Assist Executive Chef in Planning of Food Events and Promotions

2) Contribution of articles for RECs e-News on Food Events/Promotions.

3) Plan food events and promotions

4) Control and direct the food preparation process

5) Monitor portion and waste control to ensure profitability

6) Accounts for the staff, expenses, food costs and performance of restaurant

7) Handle the legal aspects of Food Licensing and ensure standard food hygiene maintained

8) Handle and make decisions within guidelines from Management Committee/ GM/Secretary on the daily Food operations for Barker Lounge, L1883, Jackpot Bar, Poolside Café & Bar, Food Promotions & Events and Catering of Functions

9) Attend to members’ complaints and feedbacks

10) Account for the Staff, expenses, food costs and performance of F&B Department

11) Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained

12) Instil Discipline and provide training for Kitchen Staff

13) Survey market on new food items, change menu on intervals and prepares standardised recipes with photos

14) Ensure sufficient of stocks for sale and requisition of stocks

15) Conduct daily/monthly inventory on stocks

16) Any other duties/projects as assigned by Supervisor and/or Management

17) Manage Teams and/or Departments

· Communicate common goals, direction and accountability among staff

· Develop staff by coaching, mentoring and engaging career discussions

· Exhibit effective performance management practices within department in accordance with organizational policies and procedures

· Monitor budgets, forecasting, work allocations and staffing of the various departments, interview new staff

· Instil discipline and provide training for staff

· Handling all staffing responsibilities, including hiring and training. Review teams' learning and career development initiatives to align organisation's learning agenda

· Set staff work schedules and monitor staff performance

18) Others:

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Qualifications and Education Requirements

· Diploma/Specialist certification in culinary arts

· 5-8 years of relevant experience with Food and Hygiene Certification

Required Skills

· Ability to provide creative innovative in menu, preparation and presentation in culinary forms

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

A Pan-Asian Sous Chef is responsible for overseeing kitchen operations in an Asian-inspired restaurant or food establishment, ensuring the preparation and presentation of high-quality dishes from various Asian cuisines (e.g., Chinese, Japanese, Thai, Korean, Vietnamese). This role typically involves managing kitchen staff, assisting in menu development, ensuring food quality and consistency, and maintaining cleanliness and safety standards. The Sous Chef works closely with the Head Chef, supporting daily kitchen operations, overseeing food prep, handling inventory, and assisting in training and developing junior staff. Key skills include strong knowledge of Asian culinary techniques, leadership abilities, and time management.

Job Title: Pan-Asian Sous Chef
Key Responsibilities:

• Lead kitchen team in preparing high-quality dishes from various Asian cuisines.
• Assist Head Chef with menu development and recipe creation.
• Maintain consistent food quality, presentation, and portioning.
• Oversee food preparation, inventory management, and kitchen sanitation.
• Train, mentor, and supervise junior kitchen staff.
• Ensure compliance with food safety and hygiene standards.
• Assist in ordering and managing kitchen supplies.
• Collaborate with front-of-house teams to ensure timely food delivery.

Skills & Qualifications:

• Proven experience in a Sous Chef or similar role within an Asian kitchen.
• Strong knowledge of Asian cooking techniques and ingredients.
• Excellent leadership and communication skills.
• Ability to thrive in a fast-paced kitchen environment.
• Attention to detail and a passion for Asian cuisine.

Job Descriptions

• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction and quality on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Assess quality control and adhere to service standards

Job Requirements

• Minimum 3 years of Fine Dining experiences
• A familiarity with Japanese ingredients and seasons is desirable but not mandatory.
• Michelin star experience is preferable, but not essential
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Be able to work effectively as part of a team

Benefits

• One MICHELIN star restaurant

Working Hours

• 10:00 - 15:00, 17:00 - 22:30
• Close on Thursday, Sunday and PH

• Job Title: Chef / Sous Chef
• Type: Full-time position
• Cuisine: Italian
• Location: Upper East Coast

RESPONSIBILITES

• Assist to Outlet Chef with full operation of kitchen task
• Prepare and cook dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 3 years of experience in a similar role
• 6 days work week
• Proficiency in Italian cuisine and ingridents preparation
• Ability to work in a fast-paced environment
• Handle own station without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Junior Position

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts
• Annual Loyalty Salary Increment

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 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

Job Description & Requirements

Position Summary

Junior Sous Chef supervises the staffs and oversees daily operations of the kitchen. He/She ensure that the food preparation is according to SOPs and upkeep kitchen hygiene standards.

Responsibilities

• Ensure quality of food items according to the standards in place and all food items are in perfect sanitary condition
• Comply and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and checking and controlling cooks applying all standards in place
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food products
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers
• Ensure a cooperative and professional rapport is maintained with all external controls
• Build and promote a cooperative working climate, maximizing productivity and employee morale
• Provide constant feedback to the line cooks on their performance, creating a work environment which values trust and transparency
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times