• Chicken Rice Chef / Assistant Chef with relevant experience will be an added advantage.
• Non-experience with Chicken Rice (Cooking, chopping, or both) can apply. On-job training will be provided.
• Poses SFA Level 1 Food Hygiene Certificate.
• Able to converse in English / Chinese (or both).
• Able to work full time (5 days a week).

Job Description:

· Oversee entire kitchen operations

· Control and direct the food preparation process and ensure quality of all food served meets company’s standards

· Conduct weekly roll call to communicate and reinforce company’s policy

· Analyse customers’ feedback to improve food quality

· Oversee and ensure compliance hygiene, sanitation and safety standards

· Train new employees and provide ongoing training for all staff

· Create new seasonal dishes and menus

· Monitoring and controlling stock levels

· Maintain food cost margins within acceptable range

· Efficient manpower planning and rostering

Requirements:

· At least 7 years of culinary experience in a Chinese restaurant setting with 5 years of supervisory experience

· Bilingual in English and Mandarin to liaise with stakeholders

· Extensive food knowledge and creativity

· Possess excellent communicate and management skills

· Decisive and critical thinker with strong leadership skills

· Well-groomed and presentable

Chef De Partie

Salary: $2,800-$3,800
Location: Katong / Bukit Timah / Purvis

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

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

Job Requirements:

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

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Cantonese Cuisine Cook/ Chef

Salary: $2500 - $3500

Working Days: 6 Days, 10am - 10pm

Working Location: Boon Keng

Job scope:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

• Position Title: Chef De Partie
• Location : Newton
• Working Days : 44hrs per week including weekend and PH
• Salary : $2,500 - $3,600 Gross (Depends on Experience)

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

* Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.

* Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department

* Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.

* Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.

* Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.

* Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor

* Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.

* Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene

* Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.

* Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge

* Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen

* Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.

* In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.

* Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

* With fine dine experience

• Position Title: Chef De Partie
• Location : Newton
• Working Days : 44hrs per week including weekend and PH
• Salary : $2,500 - $3,600 Gross (Depends on Experience)

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

* Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.

* Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department

* Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.

* Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.

* Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.

* Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor

* Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.

* Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene

* Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.

* Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge

* Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen

* Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.

* In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.

* Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

* With fine dine experience

• Position Title: Chef De Partie
• Location : Newton
• Working Days : 44hrs per week including weekend and PH
• Salary : $2,500 - $3,600 Gross (Depends on Experience)

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

* Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.

* Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department

* Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.

* Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.

* Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.

* Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor

* Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.

* Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene

* Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.

* Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge

* Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen

* Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.

* In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.

* Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

* With fine dine experience

Job Description & Requirements

Expertise in Chinese Northern Food.

To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation

To ensure all food is produced on time to the required quality standards.

To prepare and serve food at additional functions.

To ensure catering service effectiveness, ensuring waste minimised, and write offs within agreed limits, in accordance of the cost plan.

A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

Ready to work any shift.

Need to work long term.

Ready to work for public holidays & Sunday.

A chef working in a vegetarian restaurant, often known as a vegetarian chef or plant-based chef, plays a crucial role in creating and executing a menu that emphasizes vegetarian and vegan dishes. Here's a job description for a chef in a vegetarian restaurant:

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

1. Our company is looking for an Indian chef specialised in Maharashtrian & Gujarati Cuisine.

2. Job is at the cloud kitchen / manufacturing of speciality food from Mumbai.

3. Need to be well versed with the Maharashtrian ingredients & menu items like Modak, Alu Wadi, Surali wadi, Pithale, Undhiyo, Dhokla, Shrikhand, Puran Poli etc.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

• Strong multitasking and organizational skills
• Good understanding of ingredients, recipes, kitchen safety and hygiene
• Passionate about culinary arts and creative cooking
• Familiar with general kitchen equipment and appliances
• Able to follow instructions accurately and efficiently
• Able to perform well under pressure in a fast-paced environment

-Substantial experience in preparing curries and working with tandoor in Indian restaurant

-Deep knowledge of Indian food recipes, portion quantity, plating styles and standards

-Profound knowledge of ingredients and spices used in Indian cooking

-Strong familiarity about Indian culinary items, cooking methods and techniques

-Proficient in Indian hospitality and sustainable practices followed in Indian cuisine

-Ability to plan and develop menu with Indian food items and follow the same

-Ability to display complete know-how of traditional cuisine from North India

-Ensured all dishes were cooked and plated keeping up with highest quality standards

-Responded to food related complaints effectually.

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• 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 the 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.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard 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 dates and items.
• 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.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• 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.

Responsibilities:

• Be part of the culinary team working in a commercial kitchen
• Supervise meals production, according to production schedules and menu cycle
• Ensure all pastries meet high standards of quality and presentation before serving or dispatching.
• Stock control, ordering and rotation
• Plan staff rosters
• Ensure production staff adhere to food safety and hygiene requirement

Requirements:

• Able to converse in English
• Possess with at least a certificate in culinary arts or pastry arts
• At least 5 years of experience in hotel F&B
• Ability to work well under pressure and as part of a team

Other information:

• Entitled to allowance and overtime payment
• Entitled to AWS and bonus
• Working location: Changi
• Working hours: 6 days work week, rotating shift (morning, afternoon and overnight 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)

We are looking for a professional Assistant Head / Head Chef to be the first / second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

“You’ll need to be able to lead and work as a team."

• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Comply with and enforce sanitation regulations and safety standards
• Able to make recommendations to the Head Chef regarding succession planning and fill in for the Head Chef in planning and directing food preparation when necessary.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To work in close conjunction with the Operations Manager and respective & teams, collecting guest feedback and focus on improvement and development.
• Creating a positive and safety working environment for all the employee.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in Australian cuisine.
• Must have completed Basic Food Hygiene course;
• Fair and firm management abilities with high influencing skills.
• Creative and innovative.
• Hands-on approach to all operational aspects.
• Excellent communication skills and basic computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills.
• Ability to work on weekends and PH and fast paced working environment.
• Candidates with experience might be considered for the Sous Chef position

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

Job Descriptions

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work duties in an efficient time frame
• Support the Chef de Partie or Sous Chef in the daily operation and work
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule
• for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations
• Collaborates with CDP to create new ideas for their sections
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned.

Job Requirements

• Minimum 2-3 years of kitchen experience, previous experience in a fine dining restaurant
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

• Salary: $2,800-$3,500
• Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)
• Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

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

Job Requirements:

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

Leong Jia Qi Reg No. : R24124746

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

• Ensure a proper image of the restaurant
• Maintain stocks and ensure par level is met on daily operation.
• Capability of handling peak hour of restaurant.
• Ensure preparation for opening is done.
• Maintain high standard of quality control, hygiene, health & safety
• We are a TEAM, maintain a good relationship and respect with the other staff
• Communicate to each other about the daily food preparation.
• Enforce strict health and hygiene standards: good maintain of personal hygiene, food hygiene and kitchen hygiene.

ONLY SINGAPOREANS OR PR, THANKS

Job Info:

• Working Days: Monday - Friday
• Working Hours: 8am - 5pm
• Location: West

Job Description:

1. Menu Development and Cost Management:

- Research and develop seasonal and permanent dishes.

- Calculate food costs accurately and set SOPs for consistent food preparation and delivery.

- Implement portion control measures to minimize wastage and maximize profitability.

2. Production Operations Oversight:

- Direct all operations of the production function within the central kitchen.

- Supervise staff to ensure production targets, portion sizing, and product quality are met.

- Manage production schedules and monitor overall output levels.

- Formulate new food production standards and SOPs to improve efficiency and quality.

- Investigate production and quality issues, recommend solutions, and implement waste reduction strategies.

3. Quality Control:

- Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation.

- Coordinate food production schedules, stock management, and quality assurance.

- Oversee cleanliness of kitchen, equipment, and workstations to meet hygiene standards.

4. Supplier Management and Ingredient Sourcing:

- Liaise directly with suppliers to negotiate costs and source new raw ingredients.

- Monitor market trends to optimize ingredient quality and availability.

Central Kitchen P&L Management:

- Monitor and manage the central kitchen's profit and loss statement, including cost control measures, budget adherence, and revenue optimization strategies.

- Analyse financial data and operational metrics to identify areas for improvement and cost-saving opportunities.

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

What we can offer

3 or 4 days week

• 10.30am to 3pm
• 5pm to 10pm

Interview required to discuss work schedule and salary; commensurate on experience

Responsibilities

• Preparing, cooking and presenting quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Assisting with the management of health, safety and food hygiene practices
• Monitoring portion and waste control

Qualifications

• Singaporeans and PRs only
• Has at least 1 year of relevant working experience in F&B establishments of a similar niche
• Team player with good and effective communication and interpersonal skills
• Adaptability to change and willingness to embrace new ideas and processes

We are seeking an experienced and passionate Café Chef to join our team. The ideal candidate will be skilled in preparing local dishes, maintaining high standards of food quality, and ensuring an excellent dining experience for our customers.

Key Responsibilities:

Food Preparation and Cooking:

· Prepare and cook a variety of food that covers traditional local dishes, including but not limited to nasi lemak, curry chicken and other local favourites, simple western cuisine and finger snacks.

· Ensure consistency in taste, presentation, and portion sizes of all dishes.

· Creative and innovative with dishes

· Minimize wastage

Kitchen Management:

· Manage kitchen inventory, including ordering and replenishing ingredients and supplies.

· Maintain cleanliness and organization of the kitchen and work areas, adhering to health and safety regulations.

· Oversee the proper storage of food items and ensure compliance with food safety standards.

Customer Service:

• Interact with customers as needed, addressing any special requests or dietary concerns.
• Ensure timely and efficient service, maintaining a high level of customer satisfaction.

Team Collaboration:

• Work closely with other kitchen staff and front-of-house employees to ensure smooth operations.
• Train and mentor junior kitchen staff, fostering a positive and collaborative work environment.

Qualifications:

• Proven experience as a chef, preferably in a Kopitiam or similar setting.
• Strong culinary skills and a passion for local cuisine.
• Ability to work efficiently in a fast-paced environment.
• Excellent organizational and time-management skills.
• Basic understanding of food safety and hygiene practices.
• Strong communication and teamwork abilities.

Working Hours:

· Monday to Friday (Sat, Sun and PH off)

· 7am to 5pm

· Salary from $1,800.00

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs.

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards

• Work effectively with all kitchen team to ensure a high level of service experience

• Exercise cost control in minimizing wastages and spoilage of food products

• To ensure knowledge of the product is maintained and communicated to all relevant personnel

• To liaise with superviosr

• To ensure mis en place is completed accordingly

• To report any maintenance issues to the supervisor immediately

• Ensure strict food safety, sanitation and hygiene requirements and practices is adhered

• Follows and adheres to Company policies, processes, and procedures accordingly

REQUIREMENTS

• Minimum professional certificate in Culinary Arts

• At least 3 years of relevant working experience

• Able to lead and is a team player

• Good communication and interpersonal skills

• Good Microsoft Office skills

• Able to work in a fast-paced environment

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Roti Prata Master

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

Position: Cantonese Cuisine Cook/ Chef

Wokring Days & Hours: 6 days, 10am- 10pm

Salary: $2500- $3500

Location: Boon Keng

Job scope:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745