Hot Side Chef de Partie

1. Reporting to Chef in Charge of production kitchen, able to do hot side menus including meat, sauces and Festive dishes eg Xmas , CNY etc

2. Able to handle all kinds of raw meat Pork, Chicken, Lamb, Beef.

3. At least 3-4 years working in hot side section able to do production cooking, not restaurant ala minute style ...

4. Cool headed and able to work under pressure

5. Able to communicate in English is preferred.

Catering manager needed at 231 Outram Road.

Job description : Manage and oversee the smooth execution of all catering jobs. Ensure clients request are met.

Sales function and HR knowledge is neeeded.

6 day week. No experience but willing to learn, we can train.

Email us your resume and happy to meet up for discussion.

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

We are a restaurant specializing in authentic Japanese cuisine, known for our dedication to excellence, tradition, and innovation. We are seeking a highly skilled, disciplined, and experienced Sous Chef to lead our kitchen team and uphold the highest standards of Japanese culinary arts.

Job Responsibilities:

1. Leadership and Management:

• Assist the Head Chef in overseeing the kitchen operations, including menu development and staff management.

• Supervise and train junior chefs to ensure consistent quality and adherence to Japanese culinary techniques.

2. Culinary Expertise:

• Prepare, cook, and present dishes with precision, adhering to traditional Japanese methods and high-quality standards.

• Innovate new recipes and refine current offerings to keep the menu dynamic and appealing.

3. Inventory and Cost Control:

• Manage kitchen inventory, sourcing premium Japanese ingredients while maintaining cost efficiency.

• Ensure minimal food waste and optimize kitchen operations for profitability.

4. Quality and Hygiene Standards:

• Maintain impeccable cleanliness and hygiene standards in compliance with food safety regulations.

• Consistently monitor the quality of food, ensuring every dish meets customer and company expectations.

5. Work Environment:

• Handle high-pressure situations during peak hours with professionalism and efficiency.

• Foster a collaborative and disciplined work environment.

Requirements:

• Experience: Minimum of 5 years in professional kitchens, with at least 3 years (at least a sous chef position) specializing in Japanese cuisine.

• Skills:

• Expertise in knife handling and Japanese ingredient selection.

• Ability to lead and mentor a team while upholding high culinary standards.

• Strong organizational, time management, and problem-solving skills.

• Advanced knowledge of Japanese techniques such as sushi, sashimi, tempura, and kaiseki.

• Language: Proficiency in English is required; knowledge of Japanese is a plus.

• Availability: Willingness to work flexible hours, including weekends and holidays.

Benefits:

• Competitive salary commensurate with experience.

• Opportunities for growth and advancement.

• Staff meals and uniforms provided.

Job Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

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You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Junior Sous Chef

Salary: $3800 per month

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 12 days of leave with an annual increment of 1 day, up to a maximum 18 days
• Meal allowance: $10 per day

Job Scope:

• Assist the Head Chef in managing kitchen operations
• Prepare and cook high-quality dishes with precision
• Ensure food safety and sanitation standards
• Train and supervise kitchen staff
• Contribute to menu development and planning along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills and knowledge of Japanese cuisine
• Leadership and organizational abilities
• Friendly and team-oriented

How to Apply: Please send your resume and cover letter to [email protected].

Join the Eatz Group of Companies, a leader in the F&B industry with over 20 years of experience. Our brands – Eatz Catering, Catering Culture, Sherlyn Patisseries, and Mutiara Seafood, Jumbo Group’s Halal Seafood Restaurant – are known for delivering quality catering and culinary excellence across Singapore.

Be part of an exciting and dynamic team that’s passionate about innovation, exceptional service, and creating memorable dining experiences. Grow your career with us as we continue to set the standard in catering and hospitality.

Responsibilities:

• Overall in charged of Western Kitchen
• Prepare and produce all Western dishes, able to handle 4-Course Western Sitdowns
• Utilize modern plating techniques to present dishes attractively.
• Knowlegde of French/ Mediaterenan will be advantage
• Ensure proper mise en place (preparation of food products and ingredients) is completed efficiently.
• Utilize modern plating techniques to present dishes attractively.
• Maintain high standards of food preparation, quality, and consistency.
• Minimize wastage and spoilage of ingredients and food items through efficient handling and storage.
• Monitor and maintain inventory levels to ensure adequate supplies while reducing waste.
• Handle ordering and conduct price monitoring to ensure cost-effectiveness.
• Follow and enforce kitchen Standard Operating Procedures (SOPs).
• Manage assigned areas of responsibility and uphold kitchen cleanliness, hygiene, and safety standards.
• Assist with special projects and support additional tasks as directed by the Executive Chef or Sous Chef.
• Design and develop Western cuisine menus for various catering events, such as corporate functions, weddings, and private parties.
• Create innovative and appealing dishes that align with customer preferences, dietary restrictions, and budget considerations.
• Update and adjust menus based on seasonal availability and trends in Western cuisine.

Requirements:

• High personal standards, strong presentation skills, and excellent interpersonal abilities.
• Confident, outgoing personality with a positive attitude.
• Ability to stay calm and composed under pressure in a fast-paced environment with high volumes.
• Skilled at multi-tasking and prioritizing work according to varying levels of demand.
• Proficiency in both English and Mandarin to communicate effectively with Mandarin-speaking colleagues.

Required Skills and Qualifications:

• Proven experience as a Western Chef in a Food Catering or Hospitality Setting.
• Strong knowledge of Western cuisine, including various cooking techniques and ingredients.
• Excellent Organizational and Leadership Skills.
• Ability to Manage Multiple Tasks and Work Under Pressure in a Fast-Paced Environment.
• Familiarity with Food Safety Regulations and Best Practices.

Job Info:

• Pleasant working environment.
• 6 day work week arrangement.
• Location: Bedok Food City (Postal Code: 489950).
• Attractive remuneration based on experience and qualifications.
• Additional benefits available.

For a quicker response, please send your updated CV via WhatsApp to 9857-9292.

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Food Preparation:

   • Prepare and cook dishes according to the recipes and standards set by the restaurant.
   • Ensure that all ingredients are fresh and of high quality.
   • Coordinate with other chefs and kitchen staff to ensure timely preparation of all orders.

2. Section Management:

   • Take ownership of a specific section of the kitchen, such as the grill, saut, pastry, etc.
   • Ensure that all equipment in your section is properly maintained and in good working order.
   • Monitor inventory levels of ingredients and notify the Head Chef/Sous Chef when supplies need to be replenished.

3. Quality Control:

   • Maintain high standards of food quality and presentation.
   • Conduct regular taste tests to ensure that dishes meet the restaurant's standards.
   • Monitor portion sizes and wastage to minimize food costs.

4. Teamwork:

   • Work closely with other members of the kitchen team to ensure smooth operation.
   • Assist colleagues during busy periods and communicate effectively to avoid bottlenecks.
   • Mentor and train junior kitchen staff as needed.

5. Health and Safety:

   • Adhere to all health and safety regulations and ensure that the kitchen operates in compliance with food hygiene standards.
   • Keep your workstation clean and organized at all times.
   • Report any maintenance issues or safety hazards to the Head Chef/Sous Chef immediately.

• Previous experience in a similar role.
• Strong culinary skills and knowledge.
• Organizational and time management abilities.
• Ability to work under pressure and in a fast-paced environment.
• Excellent communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays.
• Culinary certification preferred.

This job description is intended to convey information essential to understanding the scope of the Chef de Partie position and is not exhaustive. Duties and responsibilities may be added, deleted, or modified as required.

Current hiring location: Orchard/Paya Lebar/ Bt Panjang

A Head Chef in a catering business in Singapore plays a crucial role in overseeing kitchen operations, ensuring the quality of food, and managing a team of chefs and kitchen staff. Here are the main roles and responsibilities of a Head Chef in the catering industry in Singapore:

1. Menu Planning and Development

• Create and design menus that cater to client preferences, dietary restrictions, and the specific nature of events (e.g., corporate functions, weddings, private parties).
• Adapt the menu based on seasonality, availability of ingredients, and current food trends.
• Collaborate with clients to understand their requirements and customize dishes to meet their needs.

2. Food Preparation and Cooking

• Oversee all aspects of food preparation and cooking to ensure consistency and high quality.
• Manage cooking processes, including portion control, to maintain the best standards of taste and presentation.
• Ensure proper cooking techniques are followed and ensure the quality of every dish before it leaves the kitchen.

3. Staff Management

• Lead, supervise, and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign specific tasks and oversee their completion, ensuring efficiency and consistency.
• Foster a positive work environment, encourage teamwork, and ensure the staff follows health and safety protocols.
• Schedule shifts and manage staffing levels according to the volume of orders and events.

4. Inventory and Stock Control

• Manage inventory by ordering ingredients, overseeing stock rotation, and ensuring the kitchen has the necessary supplies for daily operations.
• Work closely with suppliers to ensure high-quality and cost-effective sourcing of ingredients.
• Keep track of inventory to minimize waste and control food costs.

5. Quality Control and Food Safety

• Ensure that all food is prepared according to established standards and food safety regulations (Singapore has strict food safety standards set by the Singapore Food Agency).
• Conduct regular quality control checks on food presentation, taste, and hygiene.
• Maintain cleanliness and organization in the kitchen, ensuring it meets all health and safety regulations.

6. Budget and Cost Management

• Manage food costs and budgets, ensuring that catering services remain profitable without compromising quality.
• Monitor food and labor costs and adjust menu items and staffing as necessary to stay within budget.
• Review financial performance and implement strategies to reduce waste and control expenses.

7. Client Interaction and Event Coordination

• Communicate with clients to understand their needs and preferences.
• Oversee the execution of catering events, ensuring food is delivered on time and meets the event's requirements.
• Provide recommendations on food choices, service styles, and presentation.

8. Health and Safety Compliance

• Enforce strict adherence to food safety regulations and best practices.
• Ensure proper handling, storage, and preparation of ingredients to prevent foodborne illnesses.
• Regularly train staff on safety protocols, including the use of equipment, sanitation procedures, and emergency responses.

9. Marketing and Business Development

• Collaborate with the business development team to enhance the catering brand and attract new clients.
• Help in promoting signature dishes and unique offerings to set the catering business apart from competitors.

10. Troubleshooting and Problem Solving

• Resolve any issues that arise during events, such as customer complaints or unexpected challenges with the food or service.
• Work quickly under pressure to ensure the success of high-profile events and large-scale catering jobs.

11. Continuous Learning and Improvement

• Stay updated with current food trends, new cooking techniques, and industry innovations.
• Attend workshops, food expos, and other professional development opportunities to maintain expertise.

12. Financial and Administrative Duties

• Keep detailed records of orders, inventory, costs, and other important business information.
• Provide reports to the management regarding kitchen operations, financial performance, and any other necessary metrics.

We are looking for a Chef who is well-versed in Asian cuisines especially Chinese cooking to travel to Asia and USA to set up restaurants based on concepts the company has planned.

Candidate must be able to communicate in English well, have a business mindset, take ownership of the business and is an all-rounder in restaurant operations. Class 3 driver's license is a must for this application.

Job Description

The Head Chef will be responsible for overseeing the kitchen operations of the central kitchen. The ideal candidate will have a passion for food and possess exceptional culinary skills. They will be responsible for leading a team of chefs and kitchen staff and ensuring that the kitchen runs smoothly and efficiently. The Head Chef will be responsible for creating menus, ordering ingredients, managing the kitchen budget, and ensuring that the kitchen maintains a high standard of cleanliness and hygiene.

Duties and Responsibilities:

1. Create and implement menus that are innovative, exciting, and on-trend.

2. Oversee the kitchen staff and ensure that all food is prepared and cooked to the highest standard.

3. Train and develop the kitchen team to ensure they are all performing to their full potential.

4. Manage the kitchen budget and ensure that all costs are kept within budgetary constraints.

5. Order ingredients and ensure that all food is prepared in a timely and efficient manner.

6. Ensure that the kitchen is kept clean and hygienic at all times.

7. Maintain inventory levels and ensure that all kitchen equipment is well-maintained and in good working order.

8. Collaborate with the key accounts team to ensure that the other accounts and sites are running smoothly and that all guests are satisfied.

9. Participate in menu planning meetings with other members of the management team.

10. Manage the kitchen schedule to ensure that there is sufficient coverage at all times.

11. Keep up-to-date with the latest culinary trends and techniques.

12. Ensure that all kitchen staff are following safety and sanitation guidelines.

Requirements:

1. At least 5 years of experience as a Head Chef or in a similar role.

2. Culinary degree or equivalent.

3. Strong culinary skills and knowledge of culinary trends.

4. Excellent leadership and management skills.

5. Excellent communication skills.

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

7. Ability to manage a budget and keep costs within budgetary constraints.

8. Strong attention to detail and organizational skills.

9. Ability to work flexible hours including evenings and weekends.

10. Ability to lift heavy objects and stand for long periods of time.

11. Ability to work in a hot and noisy environment.

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Role and Responsibilities

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

1) Assist Executive Chef in Planning of Food Events and Promotions

2) Contribution of articles for SRC news on Food Events/Promotions.

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

4) Handle and make decisions within guidelines from Management Committee/ GM/Secretary on the daily Food operations for Barker Lounge, L1883, Jackpot Bar, Poolside Café & Bar, Food Promotions & Events and Catering of Functions.

5) Attend to members’ complaints and feedbacks

6) Account for the Staff, expenses, food costs and performance of F&B Department.

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

8) Instil Discipline and provide training for Kitchen Staff.

9) Survey market on new food items, change menu on intervals and prepares standardised recipes with photos.

10) Ensure sufficient of stocks for sale and requisition of stocks.

11) Conduct daily/monthly inventory on stocks.

12) Ensure food costs are maintained.

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

14) Others:

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Qualifications and Education Requirements

· Diploma/Specialist certification in culinary arts

· 5-8 years of relevant experience with Food and Hygiene Certification

Required Skills

· Ability to provide creative innovative in menu, preparation and presentation in culinary forms

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation

Description
Job Responsibility
- Manage and oversee daily kitchen operations.
- Responsible for food and menu planning, food costing and quality control.
- Upkeep of the kitchen cleaniness and hygiene standard.
- To perform ad-hoc duties as assigned by Superior.

Working locations at Newest / Flora Vista / The Promenade / Bukit Timah/ Springleaf/Pasir Panjang

Please indicate your expected salary in your resume.

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

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Profound knowledge of different kinds of beverages

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

. Must be able to work night shift or split shift

. Must be able to work extra hours or weekend if needed

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

>> Job title: Restaurant Chef / Central Kitchen Chef

>> Location: Various Location

>> Working hours: 11am to 11pm

>> Salary: $3000 - $5000

>> Preference: Full-time job

HIGHLIGHTS:

- Attractive BONUS + Extra Incentives

- One-on-one coaching system

- Career Progression

- Frequent Bonding Events

- Personal Development Training

- Overtime, Hostel and Transport allowance 


RESPONSIBILITIES:

- Measuring meal ingredients accurately for the Senior Chef

- Preparing meals by washing, peeling, seasoning and chopping of vegetables and meats

- Preparing basic sauces for meals, as directed by the Senior Chef

- Receiving deliveries and verifying that all ordered items are received and are good quality

- Taking inventory of restaurant supplies and notifying the relevant person/s when stock is low

- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers

- Cleaning and ensuring that all the work stations are organised and properly sanitised

- Kitchen management, procurement of kitchen items and reports on the stock level of the food.

REQUIREMENTS:

- Team Player

- Good Learning Attitude

- Citizen or PR preferred

Red Chamber Entertainment Welcome you to join our team!

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

. Must be able to work night shift or split shift

. Must be able to work extra hours or weekend if needed

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Profound knowledge of different kinds of beverages

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

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed