Sushi Kyuu By Shunsui is a concept under the Shunsui Group, and a sister restaurant of 6-time Michelin Plate Singapore awardee, Shunsui.

We urgently seek for Sushi Chef to be on board as the head chef and a sous chef.

Job Description

- Create an attractive omakase course within the target budget.

- Prepare dishes and serve customers

- Manage inventory of ingredients

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Job Type

1) 5 days/week scheme

Salary: from $3,800 to $4,600

Working Days: 5 days per week

2) 6 days/week scheme

Salary: from $4,600 to $5,600

Working Days: 6 days per week

Description

Benefits Summary:

• Basic Up $3,180
• Stable Career Opportunity
•5 days incl weekend

Location: CBD

Responsibilities:

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in
perfect sanitary condition
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

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**We regret to inform that only shortlisted candidates would be notified.

Gan Chen Yun
Registration Number: R23116696
EA Licence No.: 06C2859 (MCI Career Services Pte Ltd)

Job Summary:

Your role is to assist the Head Chef and Sous Chef to achieve the highest standards of food production and customer satisfaction, contribute to the achievement of Gross Profit targets, maintain a safe and hygienic kitchen environment, work effectively with other colleagues, kitchen and other departments, and provide effective internal service.

Main Duties & Responsibilities:

1) Responsible for the day to day running of any given section.

2) Ensure consistency of food quality and presentation.

3) Maintaining the cleanliness, stock control, organisation and standards of the section

4) Assisting with the ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels.

5) Training of Commis Chefs on section, delegation of tasks to Commis Chefs.

6) Constantly advising Chef on needs and ordering requirements.

7) Assist other Chef de Parties and help each other keep motivated and focused.

9) Take part in any training required.

9)Able to take control of any given tasks and maintain a high team spirit.

10)Keep recipe folders in good order and up to date if and when necessary.

11)Help to prevent waste of food of any kind and over-production to mis-en-place. 12)Help to minimise the consumption of gas, electricity and water.

13)Ensure good staff communications and relations.

14)Contribute to helping other staff acquire menu knowledge to assist in “Upselling”. 15)Ensure good kitchen security.

Chef de Partie (work under Pura Brasa Singapore)

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

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.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Position Overview:

We are seeking an Experienced Commis Chef to join our talented kitchen brigade at CK. In this role, you will assist in food preparation and cooking, support higher-level chefs in delivering high-quality dishes, and ensure that kitchen operations run smoothly and efficiently.

Key Responsibilities:

1. Food Preparation:

• Prepare ingredients for the station according to recipe specifications and maintain consistency in quality and presentation.
• Assist with daily mise en place and ensure that ingredients are always fresh and ready for service.

2. Cooking and Plating:

• Cook dishes as directed by senior chefs, maintaining CK’s high standards of presentation and taste.
• Participate in plating dishes during service and work under guidance to enhance your skills.

3. Health & Safety:

• Follow food safety regulations, ensure cleanliness in the kitchen, and maintain a hygienic workspace.
• Ensure all food items are stored correctly, labeling and dating all perishable ingredients.

4. Team Support:

• Communicate effectively with the kitchen team and provide assistance where needed.
• Actively support a positive and collaborative kitchen environment.

5. Inventory and Stock Control:

• Help in managing stock levels, informing the Head Chef or Sous Chef of any shortages or overages.
• Conduct regular checks to ensure freshness and availability of ingredients.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Proven experience as a Commis Chef or in a similar role in a professional kitchen.
• Culinary degree or relevant certification preferred but not required with adequate experience.
• Knowledge of basic cooking techniques, kitchen equipment, and food safety practices.
• Ability to work in a fast-paced environment, handle pressure, and be flexible with shift requirements.
• Effective communication skills at all levels, with receptiveness to feedback. Knowledge of Mandarin is an advantage.
• Willingness to work split shifts, weekends, and public holidays.
• Must be able to join within short notice.

Position Overview:

We are seeking a skilled and passionate Demi Chef to join our culinary team at CK. The ideal candidate will have experience in a fast-paced kitchen environment, showcasing creativity and dedication to culinary excellence. You will assist in the preparation and presentation of dishes, ensuring high standards of food quality, hygiene, and safety.

Key Responsibilities:

1. Food Preparation:

• Assist in the preparation and cooking of a variety of dishes according to CK’s standards and recipes.

2. Menu Development:

• Collaborate with the Chef de Partie and Sous Chef in developing new menu items and special dishes.

3. Quality Control:

• Ensure that all food items are prepared and presented to the highest quality standards, adhering to food safety regulations.

4. Station Management:

• Take responsibility for a designated station, ensuring that all ingredients and equipment are well-stocked and organized.

5. Training:

• Assist in training junior kitchen staff and new team members on kitchen operations and food preparation techniques.

6. Inventory Management:

• Help monitor inventory levels, assist with ordering, and minimize food waste.

7. Collaboration:

• Work closely with other kitchen staff to ensure smooth kitchen operations and effective communication.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Culinary diploma or equivalent training from a recognized institution.
• Minimum 2-3 years of experience as a Demi Chef or similar role in a high-volume kitchen.
• Proficient in various cooking techniques and food preparation. Knowledge of culinary trends and dietary restrictions is a plus.
• Ability to work effectively in a team and communicate clearly with kitchen staff.
• Strong attention to detail, time management skills, and ability to work under pressure in a fast-paced environment.
• Knowledge of Mandarin is an advantage.
• Willingness to work split shifts, weekends, and public holidays.
• Must be able to join within short notice.

Working Hours:

• Full-time position with a 6-day workweek. Some weekends and public holidays may be required based on operational needs.

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

Job Highlights:
- 5 Days Work Week
- 14 Days Annual Leave
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Job Description:
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Supervise the preparation of all food
- Ensure any staffing issues are resolved fairly and quickly
- Estimate staff’s workload and compensations
- Ensure wastage is minimised by careful supervision of food preparation methods
- Teach new staff skills they require to perform their roles to the required standard
- Work closely and efficiently with other departments to achieve company’s goals
- Monitoring inventory and purchasing supplies and food from vendors
- Be available for functions as they arise to ensure that the food is prepared and served as required

Job Requirements:

- 3+ years of experience in a back-of-house management position will be an advantage
- Strong attention to detail
- Culinary Diploma or equivalent experience.
- Excellent verbal and written communication in English language
- Ability to remain productive in a high-pressure environment

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Japanese Cake Shop seeks experienced pastry chef.

• Able to decorate using fresh cream, buttercream, fondant, ganache, etc.
• Able to work independently on customised cakes, in a team to push out regular orders.
• Able to create products based on experience or advice from Head Pastry Chef.
• Does not mind baking, making mousse and other products.

Candidates may need to do a short demo to showcase skill level.

6-day-week, 0700-1600 or 1700.

Expected hours: 44 per week

Benefits:

• Employee discount
• Health insurance (foreigners)

Responsible for the daily management and food production of the kitchen and Chinese Banquet kitchen, ensuring maximum quality and profitability.

KEY RESPONSIBILITIES:

· Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events and planned menus.

· Ensure food is prepared fresh and with the highest quality.

· Adhere strictly to all recipes, methods and instructions given by Chinese Executive Chef/ Assisant Chinese Executive Chef.

· Constant check on associates’ food handling and storage procedures to ensure compliance with standards.

· Assist Chinese Executive Chef/ Assistant Chinese Executive Chef in daily requisitions and planning for special menu.

· In charge of inventory and ordering of food items, ensure sufficient stock to support the operations.

· Check on quality of food items upon receiving from supplier, ensuring freshness and in accordance to the market list ordered.

· Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are kept in proper storage.

· Maintain high standards of quality control, hygiene, health and safety within the kitchen.

· Help out in any area of the kitchen when circumstances dictate.

Job Description

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures

• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard

• Supervise and guide the team to foster a positive work environment

• Develop new dishes to ensure the variation and the quality of food

• Conduct pre-operational and regular checks of the kitchen

• Control labour through effective manpower scheduling and monitor leave of staff

• Ensure the kitchen equipment is functioning and arrange for repair when necessary

• Ensure that all activities conform to HACCP & 5S requirements

(Proficient in English & Chinese language is preferred)

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

• To cook authentic Thai salads, appetisers, curry and desserts
• To assist in other section of Thai cooking if needed
• To ensure that the food is cooked well, following restaurant standards and presentation
• Able to cook authentic Thai food especially authentic Thai salads, appetizers, Thai curry and Thai desserts
• Have worked in Thai Kitchen of Hotels or Restaurants for 10 or more years
• Able to understand and speak Thai
• Able to work split shift

Job Description

• Ensure the quality of all the dishes adhere to company’s standard

• Liaise with other department for the maintenance of kitchen equipment

• Supervise kitchen operations and ensure smooth flow of food

• Familiarise with the menu

• Conduct checks before operation starts

• Manage the department and conduct briefings

• Handle dismissal, termination and resignation

• Ensure the departments follow the 5S and HACCP requirements

• To perform any other duties assigned by superior

(Proficient in English and Mandarin language is preferred).

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine

• Experience in managing staff

• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking

• Execellent time management and able to multi-task

• Good leadership and organizational skills

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. 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.

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

(Proficient in English & Mandarin language is preferred)

Job Description

Plan, improvise and develop menus to meet the changing needs of the clients or new business opportunities
Establish Nutritious and recipe costing
Plan and manage Labor Cost to achieve profitability / justification with productivity output
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
Monitoring inventory and purchasing supplies and food from approved vendors
Audits on par stock on all areas to make sure that all required supplies are ordered and stocked in advance of need
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Preparing meals and completing prep support as needed
Maintain a positive and professional approach with coworkers and customers
Plan and direct food preparation and culinary activities while ensuring food meets quality standards
Rectify arising problems or complaints
Drive and place safety and hygiene as key competency within the department
Establish and ensure full compliance to operating controls, SOP’s, policies, procedures and service standards.
Ensures the objectives and goals of the facility work together to achieve company positioning and success.
Respond to audits to ensure continual improvement is achieved.

Job Requirements

Formal qualifications as a western chef with minimum 5 years of relevant work experiences
Strong management skill and ability to manage a team towards the accomplishment of goals
Comfortable to provide coaching, advice and assistance when required
Strong time management skills and ability to manage multiple tasks at once
Comfortable to work rotating shifts and weekends/public holidays
Experience in working with a multicultural team
Knowledge of PC applications

We are looking for someone with a passion in Pastry and Dessert production. Selected candidate must ensure quality of products displayed as required by company’s and Head Chef’s standard.

To assist Head Chef in ensuring the smooth and efficient operations of the Pastry Kitchen. Able to work independently as well as effective as a team.

• Ensure production and kitchen is kept at the highest hygiene and food safety standards
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Ensure the proper usage of food, control food costs and minimise food waste.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 years experience in pastry production. Experience with both sweet and savoury pastry products.
• Quick learner and able to adapt quickly and assist Head Chef diligently.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.

WHAT'S THE JOB

Responsible for supporting the Junior Sous Chef / Sous Chef / Chef de Cuisine and prepare the daily productions and presentation of the Italian Cuisine restaurant, monitor and delegating job duties for junior colleagues. Control food costing while ensuring quality is maintained or improved.

YOUR DAY-TO-DAY

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Ensure the consistency in the preparation of all food items according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Provide directives to junior colleagues in accordance with hotel brand standards to foster productivity
• Establish and maintain effective employee working relationships
• Assist in all kitchen activities and briefings to ensure guests receive high quality food in a timely manner
• Prepare salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
• Attend and participate in training sessions as scheduled
• Liaise daily with service staffs to keep effective communications regarding guests’ feedbacks
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 3 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
• Good knowledge in Italian food & beverage and the preparation.
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills
• Oral and written fluency in English
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Able to multi-tasks and ability to handle stressful situations
• Proficient in Excel and Microsoft word
• Look smart – wear your uniform with pride

Job Description

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

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

Requirements

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

Preparing, seasoning, and decorating meals and dishes.

Overseeing all aspects of kitchen operations.

Creating menus, recipe creation, studying recipes, setting up menus, menu development, and preparing high-quality dishes.

Set-up the kitchen with cooking utensils and equipment, like knives, pans etc.

Cook food in a timely manner.

Involves managing and supervising the kitchen staff to make sure that food is prepared and maintain the standard taste level.

Responsibility:
We are seeking a dedicated Chef de Partie to join our team in the manufacture of cooked-food preparations, particularly focusing on frozen dinners. This role involves preparing high-quality meals, managing production schedules, and ensuring that all food safety standards are strictly followed. The ideal candidate will have experience in large-scale food production, a passion for quality, and the ability to work under pressure in a fast-paced environment.

Job Description:

- Oversee the preparation, cooking, and packaging of frozen dinner products, ensuring consistency in taste, texture, and presentation according to company standards.
- Assist in managing the day-to-day production process, including coordinating with kitchen staff and ensuring that all food items are prepared on time and to the highest standards.
- Ensure that all prepared meals meet quality requirements, conducting regular checks on portion sizes, taste, and freshness before freezing and packaging.
- Follow strict hygiene standards and food safety protocols (e.g., HACCP) to maintain a safe and sanitary kitchen and production environment.
- Monitor and maintain inventory levels of raw ingredients, ensuring that stock is properly stored and rotated to reduce waste.
- Ensure recipes and preparation methods are consistently followed, making adjustments where necessary to improve efficiency and product quality.
- Train and supervise junior kitchen staff in food preparation, safety practices, and efficient use of kitchen equipment to maintain high production standards.
- Safely operate and maintain industrial kitchen equipment, such as large ovens, mixers, and freezing units, ensuring regular cleaning and upkeep.
- Assist with the preparation of production reports, documenting quantities produced, wastage, and any issues encountered in the production line.
- Work closely with the management team to suggest improvements in the production process, recipes, or equipment to enhance product quality or efficiency.
- Able to carry heavy goods, roughly 20KG - 40KG.
- Need working on Saturday, Sunday, public holiday and overtime.
- Able to work rotate shift and overtime.
Working Location: TAMPINES

Requirement:
• At least 2 Year(s) of working experience and have experience in the related field is required for this position.
• Must possess at least higher Education/ Diploma in any field.
• Bilingual speaker, need to liaise with Chinese & English client & workers.
• Strong leadership skills and management competencies.
• Strategic & critical thinking as well as decision-making and negotiation skills.
• Able to adapt, prioritize, exercise initiative, manage pressure, multi task and work independently.
• Excellent organizational and coordination skills, including communication and interpersonal skills to deal with a diverse spectrum of people.
• Time management/ meticulous and mature in work.

Job Description

• Prepare a wide variety of goods such as cakes, cookies, bread, etc.
• Decorate pastries according to the Company’s standard operating procedures (SOP) and standards.
• Monitor stocks for baking ingredients such as flour sugar etc.
• Prepare ingredients and pastries accordingly to recipes
• Ability to follow Pastry chef’s instruction
• Adhere to all standards of food presentation, production, and portioning controls
• Answer, report, and follow pastry chef’s instructions.
• Minimize the wastage and spoilage of ingredients and other food items
• Manage and maintain a set of standard quality, service, product, and cleanliness.

Job Requirements

• Diploma or Nitec/Professional certificate in Baking and Pastry Arts, or similar preferred.
• Minimum 3 years of experience as a Pastry Chef, Cook, Baker, or similar.
• Creative ability in decorating and filling confectionery.
• Great attention to detail and creativity.
• Working knowledge of baking with ingredient limitations (eg. sugarless, gluten-free, etc)
• Rotating shift including night shift.
• Ability to work well under pressure in a fast paced environment
• Required to work on weekends and public holidays

• To be worked at Roasted Delight stall located at Coffeeshop.
• Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients
• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards
• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment
• Buying, weighing and storing ingredients and food supplies
• Operating a variety of kitchen appliances and instruments including cutters, knives and mixers.
• Working hour : 9am-9pm
• At least 2-3 years experience