Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
Assisting with the unloading of delivered food supplies.
Organizing and correctly storing food supplies.
Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

- Fresh Graduates with culinary skills and passion are welcomed

- Willingness to learn and enjoy staying in the kitchen environment

We regret that only shortlisted candidates will be notified.

Adeline Tan

EA Licence Number: 23C1668

Registration Number: R23115708

Ezline Pte Ltd

-Experience in China grill skewer, Malaysia Tze Char, Japanese Yakitori & Western cuisine

-Perform cooking of all stations during operation

-Design new menu and improve on current menu

-Perform opening & closing kitchen procedures

-Maintain kitchen cleanliness

-Stock taking, stock ordering & cost control

-P&L of kitchen sale

-Planning of kitchen staff schedule

-Cover all kitchen position inculding dish washing when needed

Requirement

-Able to work weekends & Ph

-Able to work night shifts (End at 3am daily)

-Posses a cheerful disposition and willingness to learn

• Assist in the creation and preparation of Western/ Chinese/ Thai/ Indian cuisine.
• Assist in the smooth-running operations of a catering kitchen.
• Assist in the planning and execution of new menu, including research & development, costing, photo-shooting, etc.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
• Check quantity and quality of items ordered are received and stored in proper condition.
• Work closely and cooperate with all levels of staff (e.g. superiors, peers and subordinates) to achieve highest possible satisfaction of food items.

Requirements

• GCE ‘O’ Level / Diploma in Culinary Art.
• Minimum 3 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Creative and experimental in cooking.

Job Description & Requirements

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Requirements

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B/Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

• Cook food in various utensils or grillers

• Check food while cooking to stir or turn

• Ensure great presentation by dressing dishes before they are served

• Keep a sanitized and orderly environment in the kitchen

• Ensure all food and other items are stored properly • Check quality of ingredients

• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef

• Experience in using cutting tools, cookware and bakeware

• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

• Ability to follow all sanitation procedures

• Ability to work in a team

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Executive Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Executive Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Job Requirements;

§ Bachelor's or Master degree in Hospitality Management, Business Administration, or related field.

§ Minimum experience of 3 years required

§ Added Advantage Proven work experience and be well versed in both North and South Indian dishes

§ Able to work on weekends and public holidays

§ Ability to thrive in a high-pressure environment

§ Ability to work and stand for long hours

*A satisfying attitude to the job

*5-year work experience or above

*Advanced knowledge of culinary, baking and pastry techniques

*Leadership skills as well as hard-working, optimistic, easy-going, honest

*Ability to remain calm and undertake various tasks

*Excellent time management abilities

*The ability to work under extreme pressure

*The ability to communicate in a fast-moving environment

*The ability to make good food consistently, even in a busy kitchen

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Minimum ‘O’ level or Diploma in F&B service or equivalent

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

6 Days work week

JOBSCOPE: A chef de partie is required to work closely with the Lead CDP & SOUS CHEF in the kitchen.

Managing the required station assign by the Lead CDP.

Plan working station with Lead CDP.

Provide strong ability in different station.

Provide strong guidance to the team and be a team player.

Good and strong knowledge in inventory and control cost.

Report all issues on supplier delivery to the Lead CDP.

Weigh and measure the quantity according to delivery purchase.

Quality check.

Audit check with clear details

FIFO Knowledge

Quality and capability is a must to us!

-PLEASE PASS YOUR RESUME TO 86305588

PT CHEF ASSISTANT- Mon to Sun - 3am to 9am - NUS Dover Road - $14 per hour - Weekly Pay

This recruitment effort is in collaboration with e2i - Singaporeans or Permanent Residents only

Location : Clementi/ Dover Road

Chef Assistant shall:
-Assisting the Full Time Chef in ensuring quality meals are prepared and delivered in accordance to dietary requirement and food safety standards.

Requirement
- Basic Food & Hygiene Certificate
- Experience in meals preparation and basic cooking

Working Period
- Monday to Sunday - Flexible working days
- 3am to 9am (breakfast timing) - Taxi (in) claimable.
- Long Term Assignment

Payment
- up to $14 per hour
- OT 1.5x after 8 working hours;
- Weekly Payment

Contact Grace 87952790

Job Description

• To prepare, cook and serve a variety of items in accordance with specific menus.
• To assist Sous Chef to develop new dishes and menus.
• To understand food cost concept and how these impact profitability of the restaurant.
• To assist with inventory and managing of supplies and perform quality checks upon delivery of food items.
• To adhere to safety and cleanliness standard in accordance to Singapore Food Agency (SFA).
• To ensure quality control and presentation of all food items.
• To ensure proper handling and storage of all food items in accordance with restaurant standards and regulations.
• To conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu.
• To oversee the implementation of processes and guidelines in Kitchen Operations.
• To train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• To manage quality and level of kitchen inventory.
• Toinvestigate causes and reasons for customer complaints pertaining to food quality.
• Any other duties as assigned by Sous Chef or Outlet Manager, including performing Steward duties.

Job Requirements

• Minimum possess a Professional Certificate/NITEC.
• At least 2-3 years of relevant work experiences.
• Possess a valid Food and Hygiene Certificate.
• Customer-service oriented
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude

Please note that our establishments serve pork.

Demo Chef [Kitchenware]

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

local Chinese restaurants & New Food count are looking for Chef Assistant , good salary, have staff benefit.

Can do Cooking/Catering/Food preparation for local Chinese Zhu Cha resstaurants & Food count, assist Chef to prepare foods.

Prefer Can speak Chinese.

Multiple working locations. Work location is in Aljunied or Katong.

6 working days per week.

Local Chinese restaurants & New Food count are looking for Chef Assistant , good salary, have staff benefit.

Can do Cooking/Catering/Food preparation for local Chinese Zhu Cha resstaurants & Food count, assist chef to prepare foods.

Prefer Can speak Chinese.

Multiple working locations. Work location is in Aljunied or Katong.

6 working days per week.

JOB SUMMARY

The Chef-de-Partie will assist the Junior Sous Chef in the supervision of the kitchen associate, to ensure food preparation is done according to Marriott Standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

Essential Functions:

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
2. Ensure that all workstations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Coordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.
3. Constantly spot-check food and quality service during all meal periods to ensure the foods served to meet our portion control and quality standards. Perform as expediter during peak meal periods.
4. Good communication with Sous Chef, Junior Sous Chef, Pastry Chef, and Section Chef-de-Partie.
5. Participate in developing A-La-Carte Menu, buffet menu, and 15 minutes training program.
6. Ensure 39 points checklist is being followed.
7. Understand job descriptions of all associates.
8. Supervise and assist in total food production effort.
9. Assist in training and development of associates.
10. Each associate is expected to carry out all reasonable requests by management that the associate is capable of performing.

Job Duties:

1. Report all records as steak charts, roast meat charts, production charts, etc.
2. Ensure sanitation of all areas.
3. Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems.
4. Conduct 15 minutes training.
5. Regulating report all needed maintenance projects to the Junior Sous Chef/ Sous Chef.
6. Ensure that associates are at their stations on time in the correct uniform and wearing a hat or hair net.
7. Maintain proper pars, maintain top quality freshness.
8. Ensure that all stations are properly cleaned at the end of each shift.
9. Any other duties may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Minimum 3 years of working experience in the same capacity
• Able to cope in a face paced environment
• Good team player and team builder

We regret that only shortlisted applicants will be notified.

.Indian Restaurant /Vegetarians,Professionaly strong in veg cooking

.Planning and directing food preparation and culinary activities.

. Modifying menus or create new ones that meet quality standards.

. Estimating food requirements and food/labour cost.

.Able to inroduce and learn new Receipes.

,Willing to work Shifts, weekends and Public holidays.

.Recruit and manage Kitchen staff.

.Follow in house SOP.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and sanitization

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, learning and development of culinary team

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management and leadership of the culinary team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Candidate Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field .
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Restaurant Profile

Located in the Main Building of Raffles Singapore, La Dame de Pic, Raffles Singapore takes its place of honour at one of the hotel’s most recognised dining spaces. One of the world’s top female chefs with three Michelin stars, Anne-Sophie Pic, debuts her entry into Asia with a remarkable restaurant in Raffles Hotel Singapore. The contemporary chic French restaurant invites guests to discover the world of Anne-Sophie’s culinary identity, which reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions. The wine list offers a wide international base that leans towards the French regions, with a particular focus on Anne-Sophie’s birthplace, the Rhône Valley. The renowned chef is also a third-generation Michelin starred chef, following the footsteps of her grandfather and father, perfectly reflecting Raffles Singapore’s rich heritage.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Job Description:

• To prepare, cook and serve a variety of items in accordance with specific menus.
• To assist Sous Chef to develop new dishes and menus.
• To understand food cost concept and how these impact profitability of the restaurant.
• To assist with inventory and managing of supplies and perform quality checks upon delivery of food items.
• To adhere to safety and cleanliness standard in accordance to Singapore Food Agency (SFA).
• To ensure quality control and presentation of all food items.
• To ensure proper handling and storage of all food items in accordance with restaurant standards and regulations.
• To conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu.
• To oversee the implementation of processes and guidelines in Kitchen Operations.
• To train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• To manage quality and level of kitchen inventory.
• Toinvestigate causes and reasons for customer complaints pertaining to food quality.
• Any other duties as assigned by Sous Chef or Outlet Manager, including performing Steward duties.

Job Requirements

• Minimum possess a Professional Certificate/NITEC.
• At least 2-3 years of relevant work experience
• Possess a valid Food and Hygiene Certificate
• Customer-service oriented
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude
• Singaporeans/ PRs preferred

Please note that our establishments serve pork.

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent culinary 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.

Roles & Responsibilities

As 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 De Cuisine and Executive 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:

Leadership & People Management:

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

Culinary Excellence:

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

Risk Management:

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

Other roles and responsbilities:

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

Requirements and skills

• Proven experience in a Chef de Partie role. Experience in MICHELIN and/or fine dining restaurants are highly advantageous.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Culinary school diploma
• Excellent hygiene standards
• Good time management and organizational skills
• Strong communication and listening skills
• Ability to multitask and prioritize tasks
• Ability to work at flexible hours and on weekends
• A team player as well as able to work independently
• Having an eye for detail
• Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
2. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.
3. Control all the pastry and bakery order stocks.
4. Attend BEO meeting if Pastry Chef off duty.
5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.
6. Room service room amenity.
7. Check on all a la carte stock, available, fresh, date and labelled.
8. Work closely with Pastry Chef on the 39 points checklist.
9. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
10. Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef.
11. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 1 year of experience in similar capacity
• Able to work in a fast-paced environment
• Able to multi tasked and committed to the quality of food served
• Excellent working attitude and willing to constantly grow his/her skills

Job Responsibilities

• Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.
• Ensures all food is consistently prepared and presented according to company standards
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analysing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly/monthly menu changes
• Manages and reduces food wastes, based on thorough analysis.
• Performs other tasks as assigned by Executive Sous Chef and/or Immediate Supervisor

Job Requirements

• At least 3 years’ experience in relevant field
• A self-starter and team player with excellent communication skills
• Committed to serving food of the highest quality
• Willing to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Have a strong working knowledge in various cuisines
• Possess WSQ Food Safety Level 1 Certification
• Singaporeans/PRs preferred

Please note that our establishments serve pork.

Duties and responsibilities

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Skills and Qualifications

• Strong leadership skills
• A keen eye for detail
• Excellent communication skills
• Creativity to design and plan dishes and menus
• Advanced culinary knowledge and extensive cooking experience
• Physical stamina and dexterity
• An excellent sense of taste and a refined palate
• Minimum previous experience as Head Chef for 3 years or similar position

Chef Demostration / Kitchenware / Boon Lay [3770]

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

· Preparing foods according to customer orders

· Assist Head Chef in overseeing the culinary operations

· Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard

· Preparing ingredients and ensure sufficient supplies at cooking station

· To maintain cleanliness, cleaning, neatness and ensuring that employees maintain their personal hygiene in the kitchen areas

· Weekly assisting Bang Guo in cleaning kitchen hood filtering board

· Any other ad-hoc duties assigned by Head Chef

Requirements

- At least 2 years of relevant work experience

- Prior experience in Chinese cuisine will be an added advantage

- Good culinary knowledge and skills

- Always maintaining a good hygiene level at all times, be it personal or within own department.

- Possessed Food Hygiene Certificate

- Able to work well independently as well as in teams