Responsibilities:

• Assist the Chef in menu planning, food preparation, and cooking.
• Supervise and train kitchen staff, fostering a positive and collaborative team environment.
• Ensure all dishes are prepared to the highest quality standards and presented according to specifications.
• Monitor kitchen operations to maintain food safety, hygiene, and cleanliness.
• Ensure compliance with health and safety regulations, company policies, and industry standards.
• Train and mentor staff on safety protocols and best practices, fostering a safety-first culture.
• Conduct regular safety training and drills to ensure staff preparedness for emergencies.
• Manage inventory and assist with ordering supplies as needed, ensuring proper stock levels.
• Collaborate with the Chef to maintain food cost controls and minimize waste.
• Help develop and implement new recipes and menu items.
• Maintain organization in the kitchen, ensuring equipment and tools are used properly.
• Assist in scheduling kitchen staff and managing labor costs.
• Address any issues or concerns that arise during service to ensure smooth operations.

Requirements:

• At least two (2) years of working experience in the related field and in similar capacity
• Complete understanding of all cookery
• Thorough understanding of all occupational health & safety issues
• Flexible and energetic
• Excellent communicator, team player and with leadership qualities
• Has thorough knowledge of all food products - local and imported

* 5-day work week

The Sous Chef (Executive Sous Chef) is a key position in the restaurant kitchen management team and is responsible for assisting the Executive Chef (Executive Chef) in managing kitchen operations. The specific job responsibilities of the sous chef include but are not limited to the following aspects:

Assist the head chef in managing the kitchen:
The sous chef is usually responsible for the management of the entire kitchen in the absence of the head chef, including coordinating kitchen staff, supervising the dish production process, and ensuring smooth kitchen operations in the restaurant.
Assist the Head Chef in formulating daily work plans for the kitchen and ensure all tasks are completed on time.

Team management and training:
Manage and train kitchen staff, including cooks, assistants, apprentices, etc., ensuring team members have the necessary skills and knowledge.
Assign work tasks, supervise employees' execution, and provide guidance and feedback during work.

Menu planning and innovation:

Assist the head chef in designing and updating menus to ensure that the dishes meet the restaurant's positioning and customer needs.

Under the guidance of the head chef, participate in the development of new dishes and the innovation or optimization of existing dishes.

Food procurement and inventory management:

Manage the procurement of kitchen ingredients to ensure ingredient quality and smooth supply chain.

Responsible for inventory management in the kitchen to ensure that ingredients are not expired or wasted, check inventory regularly and report replenishment needs.

Ensure food quality and hygiene:

Monitor hygiene standards in the kitchen and ensure food preparation processes comply with health and safety standards.

Regularly check the cleaning and maintenance of kitchen equipment and tools to ensure that the kitchen environment is clean and tidy.

Supervise production and execution:

Responsible for ensuring that the quality and appearance of each dish meets standards during the production process, and monitoring the production speed of the kitchen.

During peak hours, ensure that dishes are served on time to avoid delays.

Solve emergencies in the kitchen:

When problems arise in the kitchen, the sous chef needs to respond quickly and coordinate to solve unexpected problems with ingredients, equipment, personnel, etc.

Job Description

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

Key Responsibilities

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

APPLY NOW!!!

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

Kindly apply through ANY of the following methods:

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

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Working Hours: 5 Days/Week

Working Location: Suntec City

Salary: Up to $3500

Key Responsibilities:

• Assist in preparing and plating cold dishes according to recipes and standards.
• Supervise and guide junior team members.
• Ensure food quality, consistency, and presentation meet company standards.
• Monitor stock levels and minimize wastage.
• Maintain a clean, safe, and organized work environment.
• Collaborate with other kitchen teams and handle special requests.

Requirements:

• Experience: At least 1-3 years in a similar role with cold dish experience.
• Skills: Strong culinary skills, attention to detail, and teamwork.
• Education: Culinary training or equivalent experience.
• Attributes: Reliable, creative, and able to work in a fast-paced environment.

At Holiday Inn® Hotels & Resorts, our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn Hotels & Resorts brand, you’re more than just a job title.

At Holiday Inn, we look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

Join us as a Junior Sous Chef (Indian Cuisine) at Holiday Inn® Singapore Orchard City Centre. You’ll have ambition, talent and obviously, some key skills. Because for this vital role, we’re looking for someone who can:

• Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)
• Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards
• Work with Executive Chef in the preparation and management of the Department’s budget
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical
• Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines
• Monitor standards of production to ensure quality
• Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
• Control of food purchasing levels in liaison with the Stores person
• Under the direction of the Food and Beverage Manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost
• Purchase all food items from the hotel’s supplier list
• Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards
• Organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department
• Maintain a thorough knowledge of the labour agreement and manage staff and rosters according to them
• Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded
• Work with Executive Chef in manpower planning and management needs
• Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed
• Be fully conversant with the hotel’s fire, security and emergency procedures
• Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents

WHAT WE NEED FROM YOU

Diploma or Vocational Certificate in Culinary Skills or related field, and 5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.

WHAT WE OFFER

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:-

• Duty meals
• Birthday Leave on your birthday month
• Monthly LOVE Hour
• Medical, dental & optical benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6,000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have Room to be yourself. Find out more about joining us today by going to careers.ihg.com.

We are seeking a highly skilled and passionate Sous Chef specializing in North Indian cuisine, dedicated to bringing authentic flavors and culinary innovation to our kitchen. The ideal candidate will possess extensive knowledge of North Indian spices, traditional techniques, and regional dishes, with a focus on delivering exceptional dining experiences add on to our menu.

Responsibilities:

• Crafting and executing a North Indian menu that combines authenticity with modern presentation for buffet, set menu, wedding menu and a la carte menu with innovating traditional recipes.
• Collaborate with the Executive Chef to plan and develop new menu items. Ensure that menu items are executed consistently and meet quality standards.
• Sourcing quality ingredients and managing inventory to ensure consistent, high-quality dishes.
• Oversee the preparation, cooking, and presentation of dishes. Ensure that recipes and portion sizes are followed accurately.
• Maintain high standards of food quality, taste, and presentation. Conduct regular inspections to ensure adherence to food safety and sanitation guidelines.
• Train, mentor, and supervise kitchen staff, ensuring they understand and follow standard operating procedures. Provide guidance on culinary techniques and best practices.
• Help maintain a clean and organized kitchen environment. Ensure that all equipment is in good working condition and that the kitchen complies with hygiene and safety standards.
• Assist in managing kitchen inventory, including ordering, receiving, and maintaining stock levels. Monitor and control food costs through proper portioning and inventory control.
• Work closely with other departments such as front-of-house staff to ensure seamless coordination between the kitchen and the dining area.
• Participate in meetings and collaborate with management to address any operational issues. Contribute to the development and refinement of recipes. Follow standardized recipes and procedures while also being open to creative input.
• Ensure compliance with health and safety regulations in the kitchen. Implement and enforce hygiene and sanitation standards.
• Handle unexpected situations and solve problems that may arise during kitchen operations. Make quick and informed decisions to maintain the flow of service.
• Assist in planning and executing special events, catering, or functions organized by the kitchen.
• Stay updated on industry trends, techniques, and new ingredients. Identify areas for improvement in kitchen operations and implement necessary changes.
• Attends meetings and training sessions as required by supervisors, contributing to the overall efficiency and effectiveness of the culinary team.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• Minimum 8 years of experience specializing in North Indian Cuisine with at least 5 years of supervisory experience in Restaurant or luxury hotel setting
• Strong understanding of North Indian spices, flavor profiles, and cooking techniques.
• Ability to develop creative, high-quality dishes that resonate with guests.
• Possesses basic knowledge in Microsoft Office applications
• Strong team player and individual contributor when required.
• Flexible and able to work in fast pace environment

Responsibilities:

• Assist the Sous Chef in food preparation, cooking, and plating dishes according to menu specifications.
• Supervise and train kitchen staff, ensuring adherence to recipes and quality standards.
• Ensure compliance with food safety, hygiene, and sanitation regulations in the kitchen.
• Help manage inventory, including ordering supplies and maintaining stock levels.
• Support the development and implementation of new menu items and recipes.
• Monitor kitchen operations to ensure a smooth workflow and timely service.
• Maintain cleanliness and organization in the kitchen and food storage areas.
• Assist in managing kitchen staff schedules and labor costs.
• Address any issues or challenges that arise during service to maintain quality and efficiency.
• Participate in regular staff meetings and contribute to team discussions on menu planning and kitchen improvements.

Requirements:

• At least two (2) years of working experience in the related field and in similar capacity
• Complete understanding of all cookery
• Thorough understanding of all occupational health & safety issues
• Flexible and energetic
• Excellent communicator, team player and with leadership qualities
• Has thorough knowledge of all food products - local and imported

* 5-day work week

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Main Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, and maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

1. Supervising all phases of food production. This includes banquet and cold prep in general, store room.
2. Maintain food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
3. Check daily use records, production charts during peak and off peak period, adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
4. Maintains and supervises good housekeeping, practices in all food producing areas, strictly enforcing “Clean As you Go” policy, also throughout all walk-in-fridges and reach-ins.
5. Check out all work station at beginning and end of the shift. Constantly spot checks food, to ensure foods meet our portion control and quality standards.
6. Assist to schedules and conducts regular monthly employee meeting with all Kitchen employees. Prior to this, will solicit area managers and lead hourly employees for topics to establish an agenda.
7. Actively seeks to develop a back-up person for his own position.
8. Assist in maintaining budgeted food and labour cost in order to produce desired profit.
9. In order to avoid personnel problems, will make extra effort to listen to all employees complaints and immediately communicate to Sous Chef or Executive Sous Chef, and Executive Chef in order to avoid employee turnover and keep morale at highest level possible.
10. Make sure that all employees throughout entire food production area have proper tools in order, sharpened and clean and all stations available. This must include clean utensils, pots, pans and sheet pans. Make sure that utensils are rinsed daily in iodine water, it will retard any kind of bacteria growth and transmission.
11. Responsible in weekly taste panel to ensure quality food being served.
12. Conduct daily 15 minutes training including the 20 basics.
13. Ensure all banquet function are served on time and of quality, need to work long hours when required.
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership.
• Must be able to oversee a kitchen.
• Responsible in daily operation.
• Good interpersonal and communication skills.
• A good team player.
• minimum 5 years experience in similar capacity.

We regret that only shortlisted applicants will be notified.

Support the Executive Chef and the team in ensuring the efficient preparation for all aspects of the kitchen operations.

• Act as a coordination point for communication between Team Members and Executive Chef.
• Assist and be involved in the pre-screening and selection of all potential Team Members as directed by the Executive Chef.
• Establish grooming standards which adhere to the company policies and the industry.
• Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist with the receiving, segregating and tracking of all OS&C items as directed by the Executive Chef.
• Assist Executive Chef to identify kitchen defects and recording efficiently on a master punch list as per instructed by chef office.
• Organize kitchen space, working stations and storeroom in the most efficient and professional way putting up basic hygiene and cleaning systems setting up all kitchens for success.
• Assist Executive Chef in the elaboration of menus, recipe card and plating guides.
• Keep track on the new hired employee using HR supporting document and performance appraisal.
• Ensure for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Make sure timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• 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. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous Chef meetings and pass on information to culinary colleagues.
• Ensure a cooperative and professional rapport is maintained with all external controls.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, pastry and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen

Job Requirements

Education & Certification

• Vocational School or above

Experience

• 7 years managerial experience in a high volume 4-5 star hotel
• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment

Other Prerequisite

• Knowledge of Asian and Western cuisines, their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership skills
• Fluent in English, knowledge of additional languages is advantageous
• Willing and able to work shift work
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

DUTIES & RESPONSIBILITIES:

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Helps control and direct the food preparation process efficiently and professionally
3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade
4. Supports the Head Chef in planning and coordinating tasks while keeping labour expenses in mind
5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario
6. Helps create meals using new or current culinary inventions or as the business prescribes
7. Approves and polishes dishes before they are delivered and served to customers
8. Produces quality menu that could change seasonally as the business requires
9. Places equipment, tools or ingredient orders in response to possible detected shortfalls
10. When required and directed, makes arrangements for repairs of cooking equipment
11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
12. Manages kitchen stocks and ensures minimal wastage
13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labour costs in control
14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximise gross profit to include the effective staff management and staff salary
15. Helps supervise subordinates’ work on dishes and guides them, at times handholding them, to produce the best expected outcome
16. Assists in ensuring that base food preparations and mise en place are well organised for service, allowing smooth kitchen operations
17. When required, regulates the workload of junior kitchen staff
18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
19. Helps maintain punctuality and attendance records
20. Follows and strictly implements all food and sanitary rules as well as safety guidelines
21. Encourages coworkers to cooperate and respect one another, motivates team work
22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date
28. Undertakes any other duties and ad hoc related roles as the business requires

QUALIFICATIONS:

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) to five (5) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Working knowledge of kitchen organising
• Strong interpersonal and leadership skills
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail
• Good communication skills
• Team player

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Job Title: Sous Chef – Indian Cuisine

Location: BLK 431 CLEMENTI AVE 3 , Singapore 120431

Job Type: Full-Time

About Us:
We are a well-established Indian restaurant in Singapore, known for our authentic flavors and exceptional dining experience. We are looking for an experienced and passionate Sous Chef to support our Executive Chef in leading the kitchen team and ensuring high-quality food preparation and presentation.

Key Responsibilities:

• Assist in Kitchen Operations: Support the Executive Chef in all aspects of kitchen operations, including planning, prepping, and cooking to maintain smooth service.
• Quality Control: Ensure all dishes are prepared with attention to detail, maintaining consistency in flavor, presentation, and portion sizes.
• Inventory and Stock Management: Assist in inventory control, ordering, and managing ingredients to prevent wastage and ensure adequate stock levels.
• Team Leadership: Supervise and train kitchen staff, ensuring they follow best practices and maintain a positive work environment.
• Recipe Adherence and Innovation: Ensure all recipes are followed precisely. Collaborate with the Executive Chef on menu updates and seasonal specials.
• Health and Safety Compliance: Ensure the kitchen adheres to local health and safety regulations, including proper food handling and sanitation practices.
• Support during Peak Hours: Oversee cooking stations during busy times, ensuring the team stays organized and efficient.

Requirements:

• Proven experience as a Sous Chef, ideally with expertise in Indian cuisine.
• Strong understanding of Indian spices, flavors, and cooking techniques.
• Leadership skills with the ability to manage and motivate a team.
• High attention to detail and a commitment to maintaining quality standards.
• Good communication skills and the ability to work well under pressure.

Benefits:

• Competitive salary based on experience
• Opportunities for professional growth and advancement
• Friendly and supportive work environment

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Japanese/Izakaya restaurants
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

JOB DETAILS

Job Role Description

We are looking for a passionate and hardworking Culinary professionals to join our international school canteen as our Head Chef or Sous Chef.

In our international school kitchens, the Head Chef and Sous Chef oversee and direct the kitchen operation and, provides functional assistance and direction. They coordinate culinary functions and activities, working closely with the FOH head and cafe supervisor, and reporting directly to the Catering Manager and Culinary Director.

The Head Chef and Sous Chef are required to oversee and manage stock levels, manage all kitchen staff schedules and human needs, oversee food preparation which adheres to appropriate standards, and maintain industry-leading levels of hygiene, health and safety.

Role Details

• Location is a major international school in the Pasir Ris area
• Required shift: Monday - Friday, Start around 7am, typical end around 4pm
• Must be willing and able to work occasional Saturday or Sunday shifts
• The kitchen is not Halal-certified, however there is strictly no pork/lard and most ingredients are Halal.

Benefits

• Full daily staff meal
• Comfortable uniform and spacious work environment
• Excellent consistent daytime working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Key Tasks

1. Guide food preparation

1.1 Guide the preparation of workstations before the start of each service

1.2 Guide the preparation of food across workstations based on speed and rhythm of service

1.3 Guide the plating of food items across the workstations

2. Execute food and beverage operations

2.1 Assist with planning staff schedules based on operational needs

2.2 Monitor inventory level to ensure sufficient inventory for kitchen operations

2.3 Perform audits on portion and waste control practices to minimise loss and wastage

2.4 Provide on-the-job training and performance evaluation to subordinates

2.5 Support crisis response and recovery activities in accordance with business continuity policies

3. Contribute to continuous improvement

3.1 Conduct data collection for process improvement to determine the effectiveness of work

processes and procedures

3.2 Implement continuous improvement activities across workstations

3.3 Provide recommendations for the development of new recipes to renew menus based on suggestions given

4. Maintain hygiene, safety and standards

4.1 Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

4.2 Perform audit on staff's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

4.3 Perform audits on staff's adherence to the organisation’s sustainability policy and procedure

4.4 Complete daily HAACP-based paperwork, and liaise with the Catering Manager to ensure all SOPs are followed meticulously.

Skills and Knowledge

• Previous experience in catering, cafeterias, or other high-volume food production environments
• Food Safety and Hygiene and Food Allergens
• HAACP knowledge
• Hot and Cold kitchen preparation and cooking
• Workplace Safety and Health for Kitchen Operations
• Budgeting & cost control and inventory management
• Multitask, handle changing priorities, work independently and as part of a team
• Attentive, meticulous and problem solving
• Leadership abilities, able to motivate, develop and bring out the best in co-workers

Attributes

• Possesses initiative and attention to details
• Being positive, self-motivated and energetic
• Professional appearance and attitude
• Proven team worker, working with a variety of nationalities and cultures
• Competent with computers
• Willing to work on occasional Saturdays subject to business needs

Job Descriptions

Junior Sous Chef job description consists of the following duties, tasks, and responsibilities:

• Maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.
• Ensure daily housekeeping and maintain proper hygiene practices before and after kitchen operations
• Willing to learn and involve in menu planning, including selecting ingredients, creating recipes, and becoming proficient in all stations within the kitchen.
• Capability to identify problems and determine accurate solutions during day to day operation.
• Responsible for ordering of supplies and cost control management including food costs and wastages
• Ability to communicate with customers

Overall, the Junior Sous Chef position is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standard. He/She Is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.

Job Requirements

• With Classic Thai cuisine forte.
• Experience managing in fast-paced environments and strong understanding of restaurant operations. Min 5 years experience
• Take pride at what he/she do, Passionate, Positive Team player
• Capability to identify problems and determine accurate solutions during day to day operation.

Benefits

• Good Career Progression
• Great team and culture

Working Hours

• 6 days work week straight shift
• 2pm - 11pm 1 hour break

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

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

Highlights:

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

Job Description:

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

Requirements:

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

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 13 Dec 2024.

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

The Warehouse Hotel was built in 1895 along the Singapore River as part of the Straits of Malacca trade route. At that time, the area was a hotbed of secret societies, underground activity, and liquor distilleries. Today, while much of that history has disappeared, one building has been meticulously restored as a modern 37-room boutique hotel, focusing on heritage and local culture. Open as of January 2017, it delivers thoughtful hospitality with historically-detailed rooms, classic local dishes and craft cocktails in the vibrant neighborhood of Robertson Quay.

We are looking for creative and passionate individuals to fill the role of a Junior Sous Chef. Pertaining to high standards of personal hygiene and food preparation in the kitchen, we look forward to fill this position with talented personas with an immense desire to create remarkable Asian flavours and memorable experiences for all our guests.

Responsibilities:

• To ensure smooth operations of culinary operations at Po Restaurant
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Ensuring quality of dishes prepared and served to guests from the kitchen
• Monitoring stock and place order when there are shortages
• Responsible for management of Kitchen Operations
• Support the Executive Chef for R&D
• Training of junior culinary staff members (Cooks, CDPs)

Requirements:

• At least 2-3 years in a similar position
• Conversant with hygiene procedures in the kitchen
• Wok experience will be ideal for this role due to the cuisine style
• A team player and willing to do multiple job when required
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• Strong leadership skills

Job Responsibilities:

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

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess effective communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

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

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

Highlights:

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

Job Description:

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

Requirements:

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

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 13 Dec 2024.

Walk-IN

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

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

Join Our First Café in Singapore as a Sous Chef!

Our Client:

Be part of an exciting new chapter as we open our first café in Singapore! We are looking for a Sous Chef who is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times.

Job Responsibilities:

· Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.

· Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

· Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

· Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

· Areas of responsibility comprise overseeing all food preparation areas (café, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Job Requirements

· Culinary school diploma or equivalent certification is a plus.

· Knowledge of various cooking techniques and cuisines.

· Familiarity with kitchen equipment and utensils.

· Strong attention to detail.

· Ability to work well under pressure and in a fast-paced environment.

· Excellent teamwork and communication skills.

· Food safety and sanitation knowledge.

· Flexibility to work evenings, weekends, and holidays as required.

Registration No: R22104771

EA Licence No: 22C1376

Job Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Job Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Job Summary/Purposes

Responsible for overseeing the kitchen staff and ensuring the correct cooking procedures are followed as per the stipulated guidelines. Ensures compliance with health, safety, and hygiene regulations.

Responsibilities

• Supports the Caffe Manager in menu development based on seasonality, if tasked.
• Handles the reception of raw materials, assesses their freshness, and stores them according to FDA norms, reporting any discrepancies due to transport or storage issues.
• Supervises all activities, ensuring the company's quality and excellence standards are met.
• Assists the Caffe Manager in staff training and department planning, ensuring daily coverage.
• Manages staff relations to promote a positive work environment and motivation.
• Serves as a role model in grooming, manners, and collaborative attitude.
• Prepares qualitative and quantitative reports on department performance.
• Collaborates in order management and warehouse organization, focusing on stock optimization based on sales trends.

The activities described above are listed by way of example and not exhaustively.

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

**Key Responsibilities inculde, but are not limited to:**

- **Culinary Expertise:** Specialize in French (preferred), Mediterranean and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.

- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.

- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

-**Create your own kitchen SOP and Risk management plan.

**Requirements:**

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to [email protected]

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Helping to lead the team when the head chef is not present.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Job Duties

· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Establish performance and development goals for team members.

· Assist Head Chef in ordering stocks to maintain inventory at all times

· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

· Promote teamwork and quality service through daily communication and coordination with other departments

· Working closely with other Chefs of all levels

· Perform other duties as directed by management / stakeholders

· Cook and maintain kitchen Standard Operating Procedures (SOPs)

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

· Fast Learner

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff