Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

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

We are seeking a skilled and passionate Chef De Partie to join our culinary team at our casual dining Greek restaurant in Singapore. As Chef De Partie, you will play a crucial role in maintaining the high standards of our kitchen operations and contributing to our guests' dining experience.

Job Description & Requirements

• Receiving and ordering product
• Making prep recipes and menu products to specifications
• Maintaining a clean and organized kitchen,
• Practicing safety and sanitation standards
• Having a sense of urgency
• Communicating professionally with co-workers
• Stocking products
• Recycling products
• Properly reading items printed on order tickets or automated kitchen display system
• Demonstrating impeccable product knowledge

Compensation:

• Salary: $2,500 to $4,000 (depending on experience)

Join our team and be part of a dynamic culinary environment where you can showcase your skills and grow your career in the exciting Singapore food scene!

Alpha HR Pte Ltd |EA License No. 24C2354
Lee Mong Yang Alex |EA Reg. No R24123784

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

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

Alongside some of these more general skills that all good Chef de Parties should possess:

• Knowledge and ability to run a section
• Ability to work without close supervision
• Ability to manage Commis Chefs
• Ability to produce good quality food in all sections Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Positive and approachable manner
• Team player qualities

If you are enthusiastic about self-development and embrace opportunities to improve your skills and knowledge whenever possible, you could build a long and rewarding career as a Chef de Partie progressing to a role as a Sous Chef or Head Chef if desired.

Finding the right balance between your work and your lifestyle is really important, with a Chef de Partie job you will often find that your shifts include days, evenings and weekends so be sure to consider your home and family commitments and choose a career that enables you to maintain a healthy work-life balance.

If you are looking to the future, then it is good to know that career progression prospects are excellent as a Chef de Partie. The role provides the opportunity to learn and develop specialist skills and knowledge while developing your craft with creativity and flair.

While working as a Chef de Partie you will gain a vast cross section of transferable skills such as organization, communication, problem-solving, multitasking, diligence and attention to detail that can be utilized in many roles and industries.

Salary: $2,800 - $3,300

Kindly submit your cv to [email protected]

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

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

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

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

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

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

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

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

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

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

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

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

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

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

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

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

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

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

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

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

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

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

The Indian Chef will assist to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in the restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils, etc., monitor and track them closely to achieve and/or exceed the established business targets.
• Assist in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Assist to co-ordinate the activities in the various sections within kitchen operation to ensure consistent good food quality, smooth and seamless operation and achieving the highest guest dining experience.
• Co-ordinate all kitchen operations and activities to ensure adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
• Responsible for the preparation and control of daily and weekly market lists.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards in Rang Mahal and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with Restaurant Manager to drive Tripadvisor ranking in Rang Mahal by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern Indian cuisine knowledge with a minimum of 3 years of experience. Knowledge in other cuisines an added advantage.

SKILLS, ABILITIES & ATTRIBUTES

• Passion to serve
• Positive service mindset and willing to go the extra mile
• Good human relations skills
• Good leadership and influencing skills
• Good communications (verbal and written), organisation and presentation skills
• Ability to work independently and take initiative with good time management skills
• Effective change management skills
• Strong knowledge and creative in food planning and preparation
• Good grooming standards and personal presentation
• Flexibility on working days and hours including weekends and public holidays

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

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to manage the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Good practical, operational and administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

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

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

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

JOB DETAILS

Job Role Description

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

In our international school kitchens, our teams deliver a wide range of hot lunches, sandwiches, deli items, and more. In this role, you will take part in the production of our daily menu of items, and assist the rest of the team with daily tasks including assisting with stock, hygiene and compliance needs.

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. Clean and Sanitise work areas at the start and end of work shift
2. Ensure that utensils and equipment are cleaned/ functionable and ready to use and prepare food
3. Assist with peeling, cutting and washing fruits, vegetables and seasoning different meats
4. Assemble ingredients and kitchen equipment prior to preparation of menu dishes for day
5. Exercise portioning by correctly using ingredients & equipment to minimise loss and wastage
6. Assist in the record of inventory and supplies
7. Assist with daily SOPs for HAACP, food hygiene, sanitisation and more.
8. Assist with any ad-hoc tasks assigned

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

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

Responsibilities:

• Prepare, cook, and present a wide range of Indian or Asian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian or Asian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian or Asian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian or Asian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian or Asian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

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
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• 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, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 19 Dec 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 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

To assist other team members, with the key aim of delivering good quality of food to our customers.

Main Duties and Responsibilities

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold 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.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Benefits

• AWS & sign-up bonus up to $800
• 5-day work week, 44 hours
• Work-life balance (flexi timings - 20hrs or 30hrs/wk)
• Staff discount up to 25% and staff meal provision
• Outpatient medical consultation benefit
• Clear and rapid career progression
• Supportive leaders, managers and great colleague
• Birthday gift

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

Kitchen Assistant / Chef

Working Days & Hours: 5 or 6 days | Mon-Sat: 7am to 5pm
Working location: 20 Bukit Batok Cres, Singapore 658080
5 Day Salary: $1800-$1900
6 Day Salary: $2500-$2600

Job Responsibilities

• Preparation of food in compliance with health and safety standards
• General cleaning and maintenance of kitchen equipment
• Ensuring smooth daily operations

Job Requirements

• Relevant Experience

Tan Jia Jun | REG No: R23112681
The Supreme HR Advisory Pte Ltd | EA No: 14C7279

About the Role

Our growing company is on the lookout for a Chef De Partie who hold a strong passion for food, cooking and the culinary industry.

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

· At least 2 years of experience in the similar industry

· Motivated (Leadership), result-oriented(result-driven) and a fast learner

· Balancing skill in cost management

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

· WSQ Food Hygiene certificate

Job Overview

A Pizza Chef is responsible for making and preparing pizza according to a set recipe and customer's preferences. The job entails working in a fast-paced environment, managing multiple orders at the same time, and ensuring the kitchen area is clean and hygienic.

Key Responsibilities

• Preparing pizza dough and toppings
• Cooking pizzas in a wood-fired oven
• Managing inventory and ordering supplies
• Ensuring a clean and sanitary kitchen
• Collaborating with the kitchen team to develop new pizza recipes
• Operate pizza ovens and other kitchen equipment.
• Bake pizzas in the oven according to the standard time and temperature.
• Prepare other menu items such as salads, garlic bread, and pasta dishes.
• Assist in inventory management by keeping track of supplies and ingredients.

Skills and Qualifications

• Prior experience in making and preparing pizza is preferred.
• Ability to multitask and manage multiple orders at the same time.
• Strong attention to detail to ensure the quality of ingredients and toppings.
• Ability to operate kitchen equipment such as pizza ovens, grills, and fryers.
• Good communication skills to receive and process customer orders.
• Excellent time management skills to ensure pizzas are prepared and baked within the standard time frame.
• Ability to work in a fast-paced environment with a team.
• Good knowledge of food safety and hygiene practices.

Interested candidates please send CV to [email protected] with pictures of pizzas done by you.

Stephanie Ang | R133070 | 24C2426

Whatsapp 88262687

Overview
We are seeking a talented and experienced chef to join our culinary team. The ideal candidate will have a passion for Japanese cuisine. As a chef in our team, you will be responsible for ensuring the quality and consistency of our menu items while upholding food safety and sanitation standards.

Responsibilities:

• Prepare and present a wide range of Japanese dishes
• Ensure that all dishes are prepared according to established recipes and standards of quality.
• Maintain a clean and organized work environment, including proper storage and handling of ingredients and equipment.
• Monitor inventory levels and order supplies as needed to meet demand while minimizing waste.
• Stay up-to-date on industry trends and techniques related to Japanese cuisine.

Benefits:

• Staff meals provided
• AWS
• Health insurance
• AL 14 days
• Uniform provided with laundry service

Qualifications:

• Experience as a chef in a Japanese restaurant is preferred.
• Basic Food & Hygiene Certified.
• Strong knowledge of Japanese ingredients, flavors, and culinary traditions is preferred.
• Ability to work efficiently in a fast-paced environment while maintaining high standards of quality and presentation.
• Excellent communication and interpersonal skills, with the ability to work effectively in a team environment.

Main Duties and Responsibilities

To assist other team members, with the key aim of delivering good quality of food to our customers.

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold 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.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

As a Chef de Partie/Commis Cook you are responsible for supporting the Head and Sous Chef, delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Duties:

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
• Comply with the conditions of the food hygiene policies
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
• Maintains cleanliness and organization in all work areas
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback and reporting of issues as they arise.
• Guides and trains the subordinates to ensure high motivation and economical working environment.
• Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Carry out any other duties as required by management.

Requirements:

• 5.5 day work week

• At least 1 year of experience in similar capacity, preferably in European Cuisine

• Able to work in a fast-paced environment

• Able to multi tasked and committed to the quality of food served

• Excellent working attitude and willing to constantly grow his/her skills

• Able to work on split shift/weekend and public holiday

Shunsui Group, the 6-time Michelin Plate Singapore awardee, is urgently looking for an experienced Hot Kitchen Chef at Yakitori omakase restaurant to be on board.

Job Description

- Managing the hot kitchen of the Yakitori omakase and a la carte restaurant.

- Manage inventory of ingredients

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience at relevant Japanese restaurants.

-Skilled in Yakimono, Agemono, and Nimono.

Job Details

6 days/week working days

Salary: from $4,600 to $5,500, depending on your experience and skills