Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent culinary skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Roles & Responsibilities

As Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef De Cuisine and Executive Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.

The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

Culinary Excellence:

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

Risk Management:

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

Other roles and responsbilities:

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirements and skills

• Proven experience in a Chef de Partie role. Experience in MICHELIN and/or fine dining restaurants are highly advantageous.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Culinary school diploma
• Excellent hygiene standards
• Good time management and organizational skills
• Strong communication and listening skills
• Ability to multitask and prioritize tasks
• Ability to work at flexible hours and on weekends
• A team player as well as able to work independently
• Having an eye for detail
• Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
2. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.
3. Control all the pastry and bakery order stocks.
4. Attend BEO meeting if Pastry Chef off duty.
5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.
6. Room service room amenity.
7. Check on all a la carte stock, available, fresh, date and labelled.
8. Work closely with Pastry Chef on the 39 points checklist.
9. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
10. Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef.
11. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 1 year of experience in similar capacity
• 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

Job Responsibilities

• Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.
• Ensures all food is consistently prepared and presented according to company standards
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analysing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly/monthly menu changes
• Manages and reduces food wastes, based on thorough analysis.
• Performs other tasks as assigned by Executive Sous Chef and/or Immediate Supervisor

Job Requirements

• At least 3 years’ experience in relevant field
• A self-starter and team player with excellent communication skills
• Committed to serving food of the highest quality
• Willing to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Have a strong working knowledge in various cuisines
• Possess WSQ Food Safety Level 1 Certification
• Singaporeans/PRs preferred

Please note that our establishments serve pork.

Duties and responsibilities

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Skills and Qualifications

• Strong leadership skills
• A keen eye for detail
• Excellent communication skills
• Creativity to design and plan dishes and menus
• Advanced culinary knowledge and extensive cooking experience
• Physical stamina and dexterity
• An excellent sense of taste and a refined palate
• Minimum previous experience as Head Chef for 3 years or similar position

Chef Demostration / Kitchenware / Boon Lay [3770]

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

· Preparing foods according to customer orders

· Assist Head Chef in overseeing the culinary operations

· Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard

· Preparing ingredients and ensure sufficient supplies at cooking station

· To maintain cleanliness, cleaning, neatness and ensuring that employees maintain their personal hygiene in the kitchen areas

· Weekly assisting Bang Guo in cleaning kitchen hood filtering board

· Any other ad-hoc duties assigned by Head Chef

Requirements

- At least 2 years of relevant work experience

- Prior experience in Chinese cuisine will be an added advantage

- Good culinary knowledge and skills

- Always maintaining a good hygiene level at all times, be it personal or within own department.

- Possessed Food Hygiene Certificate

- Able to work well independently as well as in teams

Job Responsibilities

• To prepare, cook and serve a variety of items in accordance with specific menus.
• To assist Sous Chef to develop new dishes and menus.
• To understand food cost concept and how these impact profitability of the restaurant.
• To assist with inventory and managing of supplies and perform quality checks upon delivery of food items.
• To adhere to safety and cleanliness standard in accordance to Singapore Food Agency (SFA).
• To ensure quality control and presentation of all food items.
• To ensure proper handling and storage of all food items in accordance with restaurant standards and regulations.
• To conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu.
• To oversee the implementation of processes and guidelines in Kitchen Operations.
• To train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• To manage quality and level of kitchen inventory.
• To investigate causes and reasons for customer complaints pertaining to food quality.
• Any other duties as assigned by Sous Chef or Outlet Manager, including performing Steward duties.

Job Requirements

• Minimum possess a Professional Certificate/NITEC.
• At least 2-3 years of relevant work experiences.
• Possess a valid Food and Hygiene Certificate.
• Customer-service oriented personality
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player.
• Cheerful and self-motivated with positive working attitude.
• Singaporeans and PRs preferred.

Please note our establishments serve pork.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Responsibilities and essential job functions of the South Indian Cuisine Cook include but are not limited to the following:-

• Responsible for day-to-day kitchen operation.
• Prepare, cook and serve a variety of items in accordance with menus.
• Ensure food should be presented, preparation and service must up to par in the kitchen.
• Knowledgeable in inventories and stock ordering management.
• Ensure kitchen safety and food hygiene are followed accordance with SFA standard.
• Ensure proper handling and storage of all food items.

REQUIREMENTS

• At least 2 Year(s) of working experience in the related field is required for this position.
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Ability to multi-task.

Sona’s Grill Restaurant is looking for a Tandoori Chef/Curry Chef who will be part of our North Indian Kitchen and handle all departments including starters, main courses and desserts.

The Chef will primarily be responsible for cooking the dishes mainly North Indian curries and Tandoor dishes.

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Full-Time position(s) available with a 6 days work week.
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans/PR!

Requirement :

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

Responsibilities

• Supervise kitchen sections in the absence of Head Chef.
• Prepare ingredients, wash vegetables, clean, cut, and assist the Chef.
• Monitor personal hygiene, uniform cleanliness, and workstation sanitation.
• Help with refrigerator cleaning and workstation setup.
• Understand the risks of contaminated food and manage mise-en-place in the fridge.
• Check and report equipment issues to supervisors.
• Properly store products in the fridge with a first-in-first-out system and avoid placing items on the floor.
• Assist in collecting food supplies and document stock requisitions.
• Maintain cleanliness of trolleys and workstations, and follow health and safety rules.
• Perform other tasks as instructed by supervisors.

Requirements

• At least 3 years experience in F&B
• Able to work in a quick pace environment
• Willing to work on weekends and Public Holidays
• Willing to work on shift rotation
• Have initiative and hardworking with positive attitude to learn and contribute

Roles & Responsibilities

• Cook food items accurately to specifications.

• Delegate tasks to kitchen staff

• Ensure mise-en-place are replenished before each meal period.

• Supervise Cooks and assist as needed

• Ensure areas of responsibility are clean, tidy and organized.

• Assist in monthly inventory counts and record food wastages.

• Ensure proper hygiene practices are followed at all times and ensure proper storage methods are followed.

• Monitor food stock and place orders daily purchasing and receiving of goods.

• Ensure freshness of ingredients & and discard out-of-date items

• Perform other tasks and duties when assigned to.

• Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

• Proven work experience as a Chef or Cook

• Hands-on experience with various kitchen equipment

• Advanced knowledge of culinary, techniques

• Has Leadership skills

• Ability to remain calm and undertake various tasks

• Excellent time management abilities

• Familiarity with sanitation regulations

• Able to work long hour, doing opening & closing

• A team player with good communication skills

Duties & Responsibilities:

Prepare and cook assigned dishes for serving according to the menu

Assist in the upkeep and sanitization of food preparation area, processing equipment and cooking utensils

Prepare all food according to all safety standards stipulated by local regulatory agencies

Report to Head Cook on any faulty equipment

Assist to modify and implement dishes in accordance to customer feedback

Perform any other related duties as assigned by the Head Cook

Requirements:

At least 2 years of relevant work experience

Expertise in preparing of HUNAN Cuisine is a essential

Good food styling skills is an advantage

Enjoy cooking and able to withstand kitchen environment

Able to work on a split-shift, 6 days week basis

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

Job description

Working hours:

• 5.5day work week

Roles & Responsibilities:

• Prepare ingredients with hygiene practices
• Cook according to instructions set by Head Cook
• Perform and maintain kitchen cleaning and support duties
• Perform miscellaneous job-related duties as assigned.

Job Types: Full-time, Permanent

Salary: $1,800.00 - $2,200.00 per month

Responsibilities

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Plan and direct food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Order supplies to stock inventory appropriately.

Requirements

• Possess experience in chef.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.

Jigger & Pony Group is a leading hospitality company that owns and operates 7 restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio includes four cocktail bars: Jigger & Pony (#1 Asia’s 50 Best Bars 2020, #9 World’s 50 Best Bars 2020), Gibson Cocktail Bar (#25 Asia’s 50 Best Bars 2020), Live Twice, Sugarhall and three restaurants: Humpback (seafood & oyster bar), Caffe Fernet (New-Italian) and Rosemead (California Fine Dining).

The Group is founded with the purpose to be places in the community where people find comfort, forge friendship and share happiness.

We are seeking for a candidate with passion on Culinary and experienced to join our Kitchen team.

Job Description

· Assist Sous Chef/Chefs in preparing fine/semi-fine dining cuisine

· Ensure quality of food

· Monitor stock level and inventory

· Compliance with the kitchen cleanliness and hygiene

· Complete preparations of house-made ingredients with proper care

· Perform related duties as part of a tight-knit family of chefs

Job description

Working hours:

• 5.5day work week

Responsibilities & Duties

• At least 1 year working experience
• To assist Head Chef/Sous Chef during service for timing and progress of all dishes
• To ensure that the presentation, taste, texture and quantity are maintained to the standards
• To ensure that the correct and same ingredients are used as specified by the Head Chef/Sous Chef to ensure quality is upheld at all times
• To assist the team in the overall checking and maintaining of your station and to assume overall responsibility
• Ensure a close professional working relationship with other members of staff at all times.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

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

You must ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management

Working Location: 41 Kreta Ayer Road, Singapore 089003

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

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

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness