Responsibilities:

· Ensuring that all food is of excellent quality and served in a timely manner.

· Training staff to prepare and cook all the menu items.

· Taking stock of ingredients and equipment, and placing orders to replenish stock.

· Overseeing all kitchen operations.

· Enforcing safety and sanitation standards in the kitchen.

· Keeping up to date with industry trends.

· Receiving feedback and making improvements where necessary.

Requirements:

· Past experience as a working chef.

· Advanced knowledge of the culinary arts.

· Perfectionism in sanitation and quality control.

· Expert multitasking ability.

· Great leadership and interpersonal skills.

· Ability to run stocktaking and place orders for resupply

· Exemplary work ethic in a high-pressure environment.

· Passion and pride for delighting people with food.

· Able to work on weekend and public holiday

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible
• Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Must work on weekend and public holiday.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Must work on weekend and public holiday.

Job Description & Requirements

• Able to cook chinese cuisine, especially Hainan dishes
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders and others
• Able to work on weekend and public holida
• Able to work for night shift

Chef Responsibilities:

• 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.

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• Able to work longer hours with prolonged period of standing.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Senior Sous Chef (Specialty)/ Assistant Head Chef (Outlet)

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Prepare dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage proper storage and labelling of food products to minimize spoilage and food wastage
• Maintain the highest standards of kitchen and food hygiene at all times

Job Requirements:

• 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Be dependable and work well as part of a team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

❖ To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.

❖ To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.

❖ To train the kitchen team through teaching new recipes, special menus, food promotions and works, supervising all kitchen and associated departments so as to achieve a high standard of quality of food.

❖ To check all kitchen requisitions and transfers.

❖ To check on quality of food received as per the market list and to store items as per the designated specifications.

❖ To control and minimize wastage of food by adopting the following steps:

1. Maintain a minimum inventory of food & to achieve budgeted food cost.

2. Utilization of food surplus without affecting quality; and guest experience.

3. Portion control

❖ To ensure that standard recipes are followed and understood through personal involvement.

❖ To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.

❖ To attend all relevant meetings as required.

❖ To check the standard of prepared food, handle guest complaints (on food) and follow up with the Head Chef.

❖ To analyse and monitor the menus and products of competitors.

❖ To have timely follow-ups on all matters pertaining to the kitchen.

❖ To assist the Head Chef in the preparation and development of marketing strategies.

❖ To assist the Head Chef in the supervision and co-ordination of the following:

1. Preparation and development of products;

2. Brainstorming with departments;

3. Overseeing the expansion of the restaurants.

4. Planning any development which may improve the marketing strategy of the restaurant.

❖ To perform duties common to all supervisors and any other duties as may be assigned by the management.

LEARNING AND DEVELOPMENT

❖ In consultation with HR department, ensure new hired team member is provided with Induction Training.

❖ Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.

❖ Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.

PEOPLE MANAGEMENT

❖ To develop and maintain communications between the Head Chef and other subordinates

❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.

❖ To conduct monthly meetings with all the kitchen staff in the absence of Head Chef.

❖ Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.

❖ Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.

❖ Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.

❖ Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.

❖ Monitor team member scheduling and maintain labour cost as per budget.

We are hiring Freelance Recruiter to join our team! You will be part of the F&Bdivision, taking charge of all Chef roles e.g. Cooks, CDP, JSC, SC, CDC

Job Responsibilities:

• Manage 180 end-to-end recruitment process
• Drafting of job descriptions and posting job advertisements
• Build and maintain a network of potential candidates through various channels
• Conduct phone calls and online interviews with potential candidates
• Manage job offers and negotiations
• Provide an exceptional candidate experience throughout the recruitment journey

Job Requirements:

• Must have CEI license - basic
• Ability to work independently and meet deadlines.
• Excellent communication and interpersonal skills.
• Experience in recruitment would be an advantage.
• Ideally someone who have a network of chefs

Perks We Offer:

• Competitive, straightforward and uncapped commission structure.
• Flexibility to work remotely and manage your own schedule
• This is a freelance role, you earn what you place. No need to share commission!

If you are a passionate recruitment consultant who thrives on connecting talent with opportunity, we'd love to hear from you! Please click "Apply Now" button to share your updated resume with us.

We regret to inform that only shortlisted candidates would be notified.

AM Recruitment Pte Ltd (License No: 23C1821)

Chef Job Duties:

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen sta! members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new
• specialties that will draw diners into the restaurant
• Coaches the sous chef and other
• members of the kitchen sta!, so they perform at their best
• Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
• Works quickly and accurately during
• busy periods, such as weekends and evenings
• Occasionally takes on extra duties,
• such as cleaning, when the kitchen is
• short-sta!ed or the restaurant is
• particularly busy
• Takes direction and works with the
• restaurant's administrative team

The role of Executive Chef is to plan menus, organize, train and lead the kitchen team, in order to ensure the efficient and profitable delivery of desirable food to customers. You are expected to demonstrate development in food quality and management systems and to contribute innovative ideas to the growth of the outlet and its profit margin.

JOB DESCRIPTION

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development

JOB REQUIREMENTS

• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian) and experience in high volume service operations is highly preferred
• Up-to-date with culinary trends and optimized kitchen processes
• Demonstrate sous vide method
• Facilitate effective communication and engagement at workplace
• Experience in using cutting tools and cookware
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Possess a strong sense of initiative and positive work attitude
• Maintain workplace safety and health policies and procedures

Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

* Proficiency in various cooking techniques, ingredient combinations, and staying updated with culinary trends.

* Creating innovative and appealing menus that reflect the restaurant's concept and seasonality.

* Efficiently managing kitchen inventory to reduce waste and control costs.

* Budgeting and managing food costs to ensure profitability.

* Ensuring compliance with health and safety regulations and maintaining high standards of cleanliness.

* Designing visually appealing dishes and staying creative with menu offerings.

* Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

1. Crafting and updating menus, ensuring they’re innovative, balanced, and cater to customer preferences.

2. Overseeing the kitchen operations, from food prep to presentation, and ensuring that all dishes meet high standards of quality.

3. Managing and training kitchen staff, fostering a collaborative environment, and delegating tasks efficiently.

4. Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.

5. Ensuring the kitchen adheres to health and safety regulations, maintaining cleanliness and proper food handling practices.

6. Managing the kitchen’s budget, including labor costs, food costs, and other expenses.

· Managing the overall kitchen operation of a restaurant.

· Developing and planning menus based on the restaurant's concept and target customers.

· Ordering inventory and purchasing supplies and ingredients.

· Ensuring food quality and presentation are up to the restaurant's standards.

· Training and supervising kitchen staff, including sous chefs, line cooks, and dishwashers.

· Keeping compliance with health and safety regulations and food handling procedures.

· Developing and enforcing kitchen policies and protocols.

· Managing kitchen budget and expenses.

· Collaborating with restaurant management to create and implement marketing strategies.

· Keeping up with industry trends and incorporating new ideas and techniques into the menu and kitchen operation.

Omar Shariff is renowned for providing exceptional culinary experiences to our customers. We are currently seeking a skilled executive chef who can uphold our high standards and effectively lead our kitchen team. The ideal candidate will collaborate closely with restaurant management to address any challenges that may arise. We are looking for a culinary professional with a positive attitude, a passion for teamwork, and the ability to thrive in a fast-paced environment. Experience with diverse cuisines is highly desirable, and creativity and attention to detail are key qualities we value in our executive chef.

Executive Chef Requirements:

• Over 8 years of senior-level experience.
• Experience working with a variety of culinary trends and cuisines.
• Possessing extensive expertise in South Indian cuisine.
• Proficient in catering and bulk cooking, ensuring quality, consistency, and efficiency for large-scale food production and events.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent interpersonal and communication skills.
• Ability to meet deadlines.
• Creative flair for menu design.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Key objectives for this role include:

• Delivering outstanding food service to restaurant patrons.
• Supervising and managing a team of line cooks and kitchen staff.
• Developing and managing menus and kitchen inventory based on the restaurant's needs.
• Serving as a liaison between kitchen staff, customers, and restaurant ownership.
• Ensuring compliance with health code standards in the kitchen.

Responsibilities will include:

• Overseeing all kitchen operations to ensure efficiency and quality.
• Recruiting, training, and supervising line cooks and other kitchen personnel.
• Coordinating food orders and deliveries.
• Communicating kitchen requirements to restaurant management.
• Managing inventory levels of ingredients and kitchen supplies.
• Regularly inspecting and maintaining compliance with health code standards.

Skills and qualifications required:

• Previous experience as a chef, preferably in leadership roles.
• Proficiency in preparing authentic South Indian dishes such as dosas, idlis, sambar, rasam, and a variety of curries, showcasing a deep understanding of traditional recipes, spices, and cooking methods.
• Skillfulness in traditional cooking techniques specific to South Indian cuisine, such as tempering spices, grinding masalas, and fermenting batters.
• Ability to curate menus that highlight the diversity of South Indian cuisine while incorporating modern techniques and flavors to appeal to contemporary palates, demonstrating creativity and innovation in dish presentation and flavor profiles.
• Familiarity with sourcing and utilizing key ingredients specific to South Indian cuisine, including fresh coconut, tamarind, curry leaves, and a range of lentils and pulses, ensuring authenticity and quality in every dish.
• Comprehensive knowledge of culinary best practices.
• Ability to thrive in a high-pressure environment.
• Exceptional organizational skills and attention to detail.

Multilingual and Culturally Sensitive:

As our restaurant caters to a diverse clientele, proficiency in multiple languages and a deep appreciation for cultural nuances are essential qualities for the Executive Chef position. The ideal candidate should have a high proficiency in English both oral and verbal. Furthermore, the ability to communicate in a few Indian languages is a welcome. Should be able to communicate effectively with team members, suppliers, and guests from various cultural backgrounds, fostering a welcoming and inclusive dining environment while ensuring clear communication within the kitchen brigade.

• Produce all items relating to the menu to the establishment standards to satisfy customers’ expectations. ·
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef
• Ensure a strict control on food waste and reporting any waste in the correct procedure

Job Requirement

• Must have experience with Spanish cuisine

RESEARCH AND DEVELOPMENT CHEF Job description

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

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

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Food preparation

• Plans monthly menu and work with Marketing on prints
• Cook dishes according to daily/ weekly/ monthly/ special festive menu
• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
• Ensure freshness and quality of ingredients used and dishes served
• Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control

• Maintain supplies to ensure adequate but not over-order and no wastage
• Checking of goods receivable from suppliers
• Practice good food hygiene and safety standards
• Inspects and checks operating equipment to ensure good working conditions

Customer Service

• Interact with clients and gather feedback
• Check clients’ satisfaction and provide immediate updates to Operations Manager and team

Communication

• Effectively communicate with team members and in Charge
• Inform Operations Manager or Head Office on operations or employees’ related issues
• Ensure team members provide good customer service during operations

Administration

• Prepare roster accordingly and schedules manpower
• Prepare attendance sheet, overtime process and team leaves application etc
• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
• Record discipline matters after counselling employees
• Ensure team members’ documents eg forms are submitted to Head Office timely
• Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
• Attend meetings when required
• Ad-hoc duties when required

Hygiene and work safety

• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise

Grooming and personal hygiene

• Ensure uniforms are properly laundered and are clean and neat
• Covered shoes and socksHygiene and work safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise must be worn
• Be sure to freshen up after smoking
• Excessive accessories and nail polishes are not allowed
• Contribute to a cohesive environment where colleagues work together regardless of job tasks to ensure our clients enjoy our food served and have good dining experiences.
• To take on any other tasks or projects that may be assigned by the management from time to time.

• Assist and support the operations of Pastry kitchen
• Actively shares ideas, opinions & suggestions in daily shift briefings.
• Ensures storeroom requisitions are accurate to minimize repeat visits.
• Promotes Health and Safety at all times.
• Ensure work punctuality and grooming standards are met.
• Maintain cleanliness and proper rotation of product in all chillers.
• Minimize wastage/ spoilage.
• Strives to maintain & improve all food preparations & presentations.
• Daily checks of all mis en place to ensure freshness & quality standards.
• Maintains a high standard of personal hygiene and uniform.
• Attend meeting and training as required by supervisors.
• Exercise responsible behaviour at all times to uphold the image and reputation.
• Carry out any other reasonable duties and responsibilities as assigned.

Urgently Require Indian Food Chef

Only SINGAPOREAN & PR

Need them to plan and cook breakfast / lunch menu

Ensure stall are cleaniness and well maintain / must obtain a vaild food hygiene course

Location : Near Boon Keng Mrt

START WORK FEBURARY 2025

Salarly $4k - $4.8k

6 days work

Call 98870033 for interview

MAGGIE TAN