Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• 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
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 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 | Rachael Lee | EA Reg No.: R2093131

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

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.

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Somma is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Menu development and Research & Development activities supporting Chef Partner’s concepts
• Organisation and documenting of new and current recipes into a system that is easily utilised by the culinary operations team, ensuring SOPs, recipes are followed
• Conducting training and development of recipes to current and new staff under Chef Partner’s concepts
• Support the Chef Partner in planning and manage activities with the Marketing department relating to overseas events that the Chef Partner is engaged in
• Logistical liaison and project manager for overseas promotional/4-hands trips that the Chef Partner is engaged in to both external and internal contacts
• Food cost and savings for concepts under Chef Partner
• Support Chef Partner in operations where necessary

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Kitchen Operations Management:

• Prepare food according to SOP to achieve consistency of food execution and food quality control before service
• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.

Requirements & Competencies:

• Minimum of 1 year in basic culinary position
• Basic cooking and sanitary knowledge

Perks
* Birthday Leave to spend with loved ones on your special day
* Competitive Staff Discounts across outlets
* Medical and Health Insurance coverage
* Opportunity to learn from knowledgeable mentors in the industry

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishing before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

What to expect:

• Direct transport in to restaurant from Bedok MRT
• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

At RB Food Group, we believe that food is more than just sustenance — it’s an experience that brings people together. As a vibrant player in the food and beverage industry, our mission is to create exceptional culinary experiences that delight the senses and foster connections. With a team of passionate chefs and culinary experts, we craft dishes that celebrate flavor, creativity, and the joy of sharing meals with others.

With our extensive experience in the hospitality business, we are deeply committed to the people behind every dish and every experience. Our focus is on building a community of talented individuals who share our love for great food and exceptional service. Whether you're enjoying our curated menus or sipping on our crafted beverages, we aim to inspire moments of joy, connection, and culinary discovery with every bite and sip.

As the Chef de Partie, you will have an excellent opportunity to collaborate with senior chefs to maintain the restaurant’s high culinary standards while contributing to the overall success of the kitchen team. Your responsibilities will include managing a specific sections or stations of the kitchen, ensuring the preparation and presentation of high-quality dishes. The ideal candidate will be eager to learn, demonstrate culinary expertise, and the ability to work efficiently in a fast-paced environment.

What will you do?

• Manage and oversee assigned sections or stations of the kitchen, ensuring that dishes are prepared and presented according to the restaurant’s standards.
• Prepare and cook menu items to the highest quality, maintaining consistency in taste, texture, and appearance.
• Supervise and mentor junior kitchen staff, providing guidance and training to develop their culinary skills.
• Monitor inventory levels for your section, ensuring that all ingredients are fresh and properly stored.
• Assist with the creation and development of new dishes and seasonal menus in collaboration with senior chefs.
• Ensure proper food safety and sanitation standards are met, maintaining a clean and organized workstation at all times.
• Assist in ordering supplies and maintaining stock levels for your section.
• Work closely with the kitchen team to ensure smooth service, including managing time effectively during peak hours.
• Ensure that all equipment in your section is functioning properly and report any maintenance issues to the head chef or kitchen manager.
• Contribute to maintaining cost control measures, including minimizing waste and using ingredients efficiently.
• Ensure compliance with all health and safety regulations in the kitchen.

Who we look for?

• Previous experience in a full-service kitchen or culinary environment.
• Happy to go the extra mile to make someone's day.
• Positive attitude, with a passion for providing excellent customer service.
• Ability to remain calm and professional in a fast-paced environment.
• Takes initiative and ownership of your responsibility.
• Candidates with Food Safety Certification is a plus.

What will you get?

• 5-Days Work Week
• Staff Meals and Late Night Transport
• Medical and Healthcare benefits
• Opportunity to develop and grow with the brand
• Work Location - Central/South

We value your growth as much as ours. Join us in this journey and unlock a new milestone in your F&B career.

Successful applicants will be contacted for an in-person interview.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You’ll be in charge of:

• Planning of food preparation
• Handling mise-en-place
• Cooking menu items
• Ensuring great presentation by dressing dishing before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise
• Be an awesome role model for junior staff members

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Responsibilities

• Preparation of all food items
• Assist to create and plan new food offerings when required
• Ensure cleanliness of the kitchen at all times
• Inventory management and ensuring sufficient stock level at all times
• Monitor food quality and taste to meet and exceed customer expectations.
• Compliance with SFA safety and hygiene standard requirements

Requirements

• At least 2 years of culinary experience in a Café setting or similar food establishment
• Team player and able to work in a fast-paced environment
• Positive attitude with a pleasant personality

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparations on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

• Good knowledge in producing pastry & bakery products
• Able to commend & control of Halal, HACCP central kitchen environment
• Ability to do costing and maintain cost effectiveness of production
• Min 5 year experience
• Required basic computer skill, and language skill
• Work place : 175 Pandan Loop Singapore 128459

Responsibilities and Duties of a Demi Chef

• Demi chef oversees line or station cooks within a production area -- such as the wok, congee, grade-manger or pastry section.
• A demi chef relays orders to his station cooks and ensures that each menu item his station is responsible for is prepared on time.
• Oversees all preparation, cooking and presentation for plates.
• Required to assist with cooking, preparation and plating when station chefs are absent.
• Demi chef also ensures that all health and food safety standards are practiced and helps troubleshoot any kitchen issues that may arise.
• Demi chef is responsible for one or more stations, such as the fryer, congee, wok, noodles and dessert.
• Demi chef is responsible for most food preparation and cooking, and many are responsible for cleaning the kitchen at the end of night as well.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback collection and reporting of issues as they arise.
• Carry out any other duties as required by management.

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

A Filipino restaurant in Singapore which is a spin-off of a popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach to serving Filipino fare in classics and twists, the Manam dining experience fits this generation of curious eaters.

We are looking for passionate individuals to join us on this incredible journey!

Job Summary

The Chef-de-Partie plays a more active role with the Sous Chef to ensure the kitchen is fully prepared to execute and present our guests with delectable dishes. He/she shall assist the Sous Chef in managing day-to-day kitchen operations and is responsible for supervising the Commis and providing them with proper guidance to ensure the Company’s standards are consistently met.

Duties and Responsibilities

1. Operations

▪ Support the Head / Sous Chef with daily food preparation to ensure the smooth running of kitchen operations.

▪ Full awareness and ability to prepare and execute all menu items.

▪ Able to estimate and report daily production needs to the Head / Sous Chef and assess the quality of raw and cooked food items to ensure safety standards are met.

▪ Carry out daily kitchen preparation which includes, but is not limited to:

- Washing, peeling, and/or cutting a variety of vegetables and fruits

- Clean and cut a variety of meats and seafood

- Prepare sauces and condiments

- Prepare all other ingredients and menu components

▪ Carry out daily general kitchen duties which include, but are not limited to:

- Setting up and cleaning kitchen equipment

- Dishwashing

- Cleaning of kitchen surfaces, floors, and storage areas

- Trash disposal

▪ Support the team in recipe development, planning, and creation of new dishes

▪ Adhere to food safety and hygiene standards stipulated by the Government and Company.

▪ Assist the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stocks, and efficient utilization of kitchen equipment.

▪ Foster and promote a cooperative working environment.

▪ Any other duties as assigned by Head Chef.

2. Service

▪ Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

▪ Participate in service to support the team should the need arise

3. Human Resource

▪ Guidance of Junior team members (i.e. Commis’) to ensure they get “caught up to speed” with the Restaurant’s operating procedures

▪ Assist the Chef and Sous Chef in executing training programs for the Kitchen and Service Team

Requirements:
-With at least 2 years of experience in a professional kitchen

- Comfortable and willing to interact with guests

- Well-groomed with a pleasant disposition

- Team player

- Ability to work independently and in a team

- Friendly and courteous

- Good communication and interpersonal skills

- Ability to converse in English

- Good Teamwork, Organization and planning skills

- Time management

- Ability to skillful multitask

- Leadership

- Problem analysis and problem-solving

Working Hours

5 Working days per week (Fixed Monday & Sunday Off)

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian Flavors, and delivering unforgettable dining experiences to its customers.

Job Description & Responsibilities

Food Preparation Oversight: Manage and oversee the food preparation process, ensuring efficiency, quality, and adherence to culinary standards.

Menu Design and Development: Create and develop innovative menus featuring new and existing dishes, delivering a diverse, high-quality dining experience. Refine and approve final dishes to meet quality and presentation standards before serving.

Workflow and Inventory Management: Streamline food preparation workflows for optimal efficiency—plan and place orders for equipment and ingredients based on inventory assessments. Coordinate timely repairs and maintenance to ensure kitchen functionality.

Staffing and Training: Take full responsibility for hiring, training, and managing kitchen staff to maintain a skilled and motivated team. Supervise, guide, and provide constructive feedback to kitchen team members. Estimate workload requirements and recommend appropriate compensation.

Quality Control and Compliance: Address and resolve any issues in food preparation to uphold quality standards. Ensure strict compliance with nutritional guidelines, sanitation standards, and safety regulations.

Requirements:

Expertise in Nyonya Cuisine is highly preferred.

Proven experience as a Head Chef or Kitchen Operations Manager.

Strong leadership skills with a track record of effectively managing kitchen staff.

Excellent organizational and communication abilities.

In-depth knowledge of food safety and sanitation practices.

5-day work week.

We regret that only shortlisted candidates will be notified.

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Job Title: Pizzaiolo (Japan-Styled Neapolitan Pizza)

Location: Chijmes

Employment Type: Full-Time

Salary: $3500 - $4000

Job Description:

Join us at PST, proudly ranked among the Top 10 Best Pizzerias in the World in 2024! We are seeking a skilled and passionate Pizzaiolo to help create authentic Japan-styled Neapolitan pizzas that capture the essence of Italian tradition while incorporating unique Japanese ingredients and techniques. The ideal candidate should have a strong background in Neapolitan pizza-making, a keen eye for detail, and a dedication to maintaining the highest standards of quality and consistency.

Key Responsibilities:

- Prepare, stretch, and shape pizza dough by hand, ensuring a light, airy, and perfectly baked crust.

- Work with a wood-fired or gas oven to bake pizzas at high temperatures, maintaining consistency in texture and flavor.

- Create and execute traditional and specialty pizzas using premium Japanese and Italian ingredients.

- Collaborate with the kitchen team to develop seasonal and innovative menu items that blend Japanese flavors with Neapolitan tradition.

- Monitor and maintain the quality of ingredients, including dough, toppings, and sauces, ensuring freshness and proper storage.

- Maintain cleanliness and organization in the pizza station and adhere to all health and safety regulations.

- Train and mentor junior staff on proper pizza-making techniques and standards.

- Engage with customers as needed, demonstrating knowledge of the pizza-making process and the unique style of the restaurant.

Qualifications:

- Proven experience as a Pizzaiolo or in a similar pizza-making role.

- Expertise in making Neapolitan-style pizzas, preferably with experience in Japanese-Italian fusion.

- Ability to hand-stretch and work with high-hydration doughs.

- Experience with wood-fired or high-temperature ovens.

- Strong understanding of pizza-making techniques, including dough fermentation and ingredient combinations.

- Passion for Japanese culinary traditions and an interest in creating innovative pizzas that incorporate Japanese ingredients.

- Ability to work efficiently in a fast-paced environment while maintaining high standards of quality.

- Flexibility to work evenings, weekends, and holidays as needed.

Preferred Skills:

- Experience working in a Japanese or fusion restaurant.

- Basic understanding of Japanese language or willingness to learn is a plus point

- Creative mindset with the ability to develop unique flavor profiles and menu items.

Training & Development:

Further training and mentorship will be provided by a Japanese pizzaiolo specializing in Japan-styled Neapolitan pizzas, ensuring that you have the skills and knowledge to master the unique fusion of these two culinary traditions.

What We Offer:

- Competitive salary based on experience.

- Opportunities for professional growth and training in a creative and dynamic culinary environment.

- Staff meals and employee discounts.

- Supportive team atmosphere with a focus on quality and innovation.

- A chance to work in a world-renowned restaurant known for its culinary excellence.

How to Apply:

Please send your resume, a cover letter highlighting your pizza-making experience, and any relevant certifications to our email. We look forward to welcoming a dedicated Pizzaiolo to our team who shares our passion for blending tradition and innovation!

We are currently seeking a dynamic and creative Chef De Cuisine to join our esteemed team. As a Chef De Cuisine specializing in both Western and Indonesian cuisines, you will have the opportunity to showcase your culinary expertise and lead our kitchen to new heights of excellence.

Key Responsibilities:

• Lead and manage kitchen operations efficiently, ensuring high standards of food quality, presentation, and taste.
• Develop innovative and diverse menus that incorporate both Western and Indonesian culinary elements, catering to a wide range of tastes and preferences.
• Train, mentor, and inspire kitchen staff to maintain consistency and excellence in food preparation and presentation.
• Oversee inventory management, procurement, and cost control measures to optimize kitchen operations.
• Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the kitchen.

Qualifications:

• Proven experience as a Chef De Cuisine or similar leadership role in a high-volume kitchen environment.
• Expertise in both Western and Indonesian cuisines, with a keen understanding of flavor profiles, cooking techniques, and ingredients.
• Creative flair and passion for culinary innovation, with a track record of developing unique and memorable menus.
• Strong leadership and communication skills, with the ability to motivate and guide kitchen teams effectively.
• Excellent organizational and time-management abilities, with a focus on efficiency and attention to detail.
• Culinary degree or equivalent certification is preferred.

If you're ready to embark on an exciting culinary journey and make your mark in the world of gastronomy, we want to hear from you! Join us in creating unforgettable dining experiences that celebrate the rich diversity of flavors from both Western and Indonesian culinary traditions.

To apply, please submit your resume and a cover letter outlining your relevant experience and why you're the perfect fit for this role. We can't wait to welcome you to our culinary team!