Job Description & Requirements

Job posting available for chef who is familiar with indian cusine. Responsible for scheduling the kitchen staff. Looks after the organization cleanliness, developing new receipes, planning new menu, manage customer relations, train kitchen staffs, inventory management, quality control and monitoring safety standards

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary Pastry Chef to join our team!

- Lead the production of pastry goods and part of the bakery goods

You are responsible for the daily management and food production of the Pastry Kitchen/Outlet; To ensure maximum quality and profitability. Production/purchases/manpower answers to you when you are present but also when you are off. You need to organize and handover accordingly always. Pastry items cover all cakes on the menu, all desserts for the events, all sweet items created for specific occasions; Bakery goods covers all jams, granola, brioche, bombolini, chocolates.

- Train junior staff to develop their skills and techniques; Organize their work so they gain autonomy in performing daily tasks; You are responsible for the quality of what they produce.

- Research and Development

You have to dedicate few hours weekly to improve existing recipes and develop new ones that might be relevant to current production schemes or drive an increase in sales; Work with the team on product development, formulate new recipes to cater to different demands; Make sure all recipes are up-to-date and completed in the Recipe book

- Stock management

Organize weekly stock taking for the different goods we are selling. Advise optimum stock level for each category of item according to trend. Indicate dates on every single item.

- Ingredients/Packaging

Organize weekly stock take using template provided to check stock level for ingredients, packaging and tools for pastry; Organise orders and liaise with suppliers; Ensure that all the products received into the kitchen/outlet are meeting standards set by the law and the company.

- Responsible for management of manpower

In charge of looking at the weekly workload and plan the manpower capacities needed daily to make sure that there is always someone present in the pastry kitchen from 5am to 7pm daily, as well as reaching out to the team to call in for extra manpower if unable to reach out for support from Management; In charge of creating a standard procedure to allocate tasks to regular employees and part timers, and create routine tasks;

- Pricing Control

Liaise with Operations Management and circle back information regarding product consumption and product pricing to receive necessary support.

- Time Management

Responsible for following the event/delivery timing as per Operations team’s request. If any obstacle is encountered make sure it is raised to Operations team so they can handle the matter in a timely manner;

- Hygiene

Responsible for the hygienic and safe preparation of food within the Kitchen/Outlet. Strict adherence to food safety, sanitation and NEA hygiene requirements and practices; You are also responsible for the transfer and enforcement of the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Staff discounts

5 working days with 2 off days

The bold strokes of the work involved are as follows:

- learning the ideology of cuisine at Nouri

- supporting the executive chef and the team in the operations' management of the kitchen at Nouri

- learning and executing as instructed - the tasks allocated by the executive chef

- learning to prepare for, cook and execute dishes allocated to you by the executive chef.

- taking charge of the team in accordance with the direction of the executive chef

- Prepare daily mise-en-place.

- Maintain standard cleanliness and sanitation in all kitchen areas.

- Minimise food wastage.

- Ensure sufficient stocks in storage and inform superior for replenishment.

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Past experience as a working chef.

* Great leadership and interpersonal skills.

* Ability to run stocktaking and place orders for resupply.

* Profound knowledge of different kinds of beverages

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Job Responsibilities:

· Assist Head Chef, Sous Chef, Junior Sous Chef during service for timing and progress of all dishes

· Ensure the presentation, texture and quantity are maintained to standards

· Assist the team in the overall checking and maintaining of your station and assure overall responsibility

Job Requirements:

· At least Professional Certificate / NITEC in Food & Beverage Services Management or equivalent

· Min. 1 year of working experience in the related field

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

Job Summary:We are seeking a highly skilled and experienced Japanese Head Chef to lead our culinary team and oversee all aspects of our Japanese kitchen operations. The ideal candidate will be passionate about Japanese cuisine, possess exceptional culinary skills, and have a proven track record of delivering high-quality dishes in a fast-paced restaurant environment.

Responsibilities:

• Lead and manage the Japanese kitchen team, including hiring, training, and scheduling staff members.
• Develop innovative and creative Japanese-inspired menu items that appeal to a diverse range of tastes and preferences.
• Ensure the consistent quality and presentation of all dishes, adhering to established recipes and food safety standards.
• Oversee inventory management, including ordering and monitoring food and kitchen supplies to minimize waste and control costs.
• Collaborate with the restaurant management team to develop and implement operational strategies to enhance efficiency and profitability.
• Maintain a clean, organized, and sanitary kitchen environment, adhering to health and safety regulations at all times.
• Stay updated on industry trends and developments in Japanese cuisine, incorporating new techniques and ingredients into menu offerings as appropriate.
• Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment focused on excellence and continuous improvement.

Requirements:

• Proven experience as a Japanese Head Chef or similar role in a high-volume restaurant setting.
• Extensive knowledge of Japanese culinary techniques, ingredients, and traditions.
• Strong leadership and management skills, with the ability to motivate and inspire a team to achieve excellence.
• Excellent communication and interpersonal abilities, with a customer-focused approach to service.
• Attention to detail and a commitment to maintaining high standards of quality and consistency.
• Certification from a culinary school or equivalent professional training is preferred.
• Flexibility to work evenings, weekends, and holidays as required.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required. Mandarin and other European languages will be an advantage

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for a Sous Chef

As a Sous Chef, we rely on you to:

• Assist] in kitchen operations
• Responsible for the food service operations and ensures food preparation of highestnquality in and giving supervision and support to subordinates.
• Regularly reviews existing menus and cycles with Senior Sous Chef, Executive Chef
• Proposenew items and coordinates menu development
• Supervise and participates in restaurant setups and merchandising products
• Keeps cost within assigned budget to ensure profitability
• Constantly improves quality of food served in all outlets to ensure guestnsatisfaction
• Check on daily sanitation of kitchen equipment according to the regulatory and hotel requirements and standards

We are looking for someone who:

• At least 3 years experience in Chinese cuisine
• A self-starter and team player with excellent communication skills
• Enjoys working in a highly empowered and energetic workplace environment
• Committed to serving food of the highest quality
• Willin to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Possess WSQ Food Safety Level 1 Certification

If you are the right person, what are you waiting for? Click the APPLY button now!

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Maxwell / Tanjong Pagar
Salary: Up to $ 3500

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Chin See Min Reg No. : R22107450

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

Roles & Responsibilities

WANT A CHEF SPECIALIZE IN CHINESE CUSINE, AT LEAST 5 YEARS EXPRERIENCE IN THIS FIELD.

MUST BE ABLE TO CREATE NEW DISHES REGULARY, CAN PREPARE TRADITIONAL CHINESE FOOD.

ABLE TO LEAD AND WORK WITH PEERS, MUST BE ABLE TO MULTITASK AND WORK LONG HOURS WHEN

REQUIRED. JOB WILL INCLUDE PREPARING /CLEANING OF RAW MATERIAL, SUCH AS SEAFOOD, MEAT ETC FOR

MUST HAVE GOOD SKILL IN STEAMING, BRAISING, DEEP FRYING, AND GOOD CRAVING SKILL.

CLEANING AND WASH MIGHT BE REQUIRED.

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Diploma/Degree Holder in Culinary

• WSQ Advanced Certificate in Training and Assessment (ACTA) is required

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

Our Brand

Founded in 2018, Foragers has since been on an onward journey to introduce exceptional and one-of-a-kind hospitality concepts to Asia.

For more information about us, feel free to visit our website at https://www.foragers.com.sg/

What We Offer

• Competitive salary, rewarding your dedication and skill.
• A young and vibrant environment surrounded by a supportive team.
• Fun company events and medical, dental, and optical benefits.
• Career advancement opportunities such as funding for professional courses of your interest.

What You’ll Do

• Manage day to day operations of all kitchens under the concept while meeting health and safety standards, and managing stock deliveries;
• Control and direct food preparation process (including developing menu ideas, controlling food inventory levels etc.);
• Maintain the concept’s revenue, profitability and quality goals, operational efficiency, productivity levels, food and service quality, and customer service standards;
• Respond efficiently and accurately to guest feedback and complaints;
• Regularly review product quality and research new vendors;
• Deliver superior food and beverage service in order to maximise guest satisfaction;
• Manage kitchen and dishwashing teams including engaging in training, ensuring compliance with SOP, roster organisation, boosting staff morale, resolving conflicts, taking disciplinary actions etc;
• Work closely with the floor manager to ensure excellent service

What We’re Looking For

• At least 2 years of kitchen team management experience
• At least 2 years of high volume F&B setting experience
• Strong interpersonal and communication skills
• Able to multi-task in a fast-paced environment

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now!

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Chinese Restaurant in the heart of Chinatown is looking for a Chef who cooks Chinese Cusine Food. The basic salary is S$3,300.00 to s$4,800.00 plus commission. A suitable candidate must have at least 3 to 5 years of relevant experience. Willing to work on Sundays / Public Holidays. With CPF / annual Leave / Medical benefits.

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Tras Street
Salary: $3000 to $ 3500

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Position title : Hotel cook

Location: Esplanade

Working days : (6 days ; Monday - Saturday, 6.30am - 3pm )

Salary : $2800 - $3000 ( depend on experience)

Interested applicants can also send your resume to

WA:+65 8151 4682 (Ms Angel) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

LIEW ONN KEE REG NO : R22108518

THE SUPREME HR ADVISORY EA NO:14C7279

Responsibilities & Duties :

• Preparation and cooking the food according to our café menu to our guest and cooking staff meal to all employees during each working day.
• Ensure all food and other items are stored properly.
• Maintenance high standards of food hygiene and kitchen cleanliness.
• Oversee the work of subordinates.
• Plan,discuss,create and derive new menu items if required.
• Other duties assigned by the management.

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

Food Preparation
● Prepare food ingredients & meals as directed
● Perform frying, braising and blanching of food ingredients
● Observe strictly & to enforce food safety & hygiene practices
● Set-up relevant stations for service hours
● Communicate with expeditor/cashier on finished product
● Able to work independently during preparation hours

Quality Assurance
● Adhere to prescribe menu & serving guidelines such as food portioning & presentation
● Ensure the food quality standard for dine-in, delivery and take-away (or pick -up) are consistent and of the highest serving quality
● Adhere strictly to food safety & hygiene practices and support kitchen equipment cleaning and maintenance

Service
● Take food orders from customers accurately and with a positive attitude*
● Key in customer’s orders into POS
● Engage with customers in a friendly manner*
● Good knowledge of the menu, with the ability to make suggestions
● Ensure customer receives their meals and take action to correct any issues
● Collect payments or proceeds from customers*
*some tasks are NA for Cloud Kitchen operations

Others
● Operate mobile devices like 3rd party delivery platform gadget (e.g. FoodPanda, GrabFood, Deliveroo)*
● Assist in monthly stocktake
*Key task for Cloud Kitchen operations

Working Hours:

5 days/week (including weekends & PHs);

6.30am to 4.30pm and 9.30am to 7.30pm (rotating shifts)

Role and Responsibilities

1. Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions

2. Assist Chef in planning of food events and promotions

3. Handles the legal aspects of Food Licensing and ensure standard food hygiene maintained

4. Handles and make decisions within guidelines from Management Committee/GM on the daily Food operations

5. Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained

6. Instill Discipline and provide training for Kitchen Staff

7. Attends to members’ complaints and feed backs

8. Ensure sufficient of stocks for sale and requisition of stocks

9. Conduct daily/monthly inventory on stocks and Expiry date

10. Others

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

· 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