1. Cooking chinese food for family ( 2 adult + 1 kid)

2. Weekday ( breakfast and dinner), weekend ( breakfast, lunch, dinner)

3. Take care of 9 years old boy

Requirements:

• Possess minimum diploma education.
• Minimum 2 years of relevant working experience.
• live in
• 6 working days per week
• working hours monday - friday 7am-7:45am, 3:30pm-9:30pm weekend : full day
• welcome foreigner, only WP quota.

Send CV to [email protected]

salary sgd 3000- sgd 4500

Role: Head Chef
Location:

• Toa Payoh Central

Looking for: Full Time

Working Hours: 10.30AM - 10PM

• 6 days/week
• 11-hour shifts (including a 90-minute break)

Job Description:

• Run and be in charge of 1 kitchen assistants in one restaurant.
• Prepare and cook Zi Char and 麻辣香锅
• Maintain high standards of food preparation
• Ensure kitchen cleanliness, hygiene, and compliance with all food safety regulations.
• Manage inventory for ingredients and supplies, minimizing waste while ensuring availability of stock.
• Collaborate with the kitchen and front-of-house teams to ensure timely food preparation and smooth service.
• Train and guide kitchen staff, sharing knowledge and techniques for preparing Mala Xiang Guo.
• Perform other ad-hoc kitchen duties as required to support the team.

Requirements:

• Proven experience in 翻锅
• Strong knowledge of food safety standards and kitchen hygiene.
• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and presentation.
• A passion for cooking Mala and providing guests with an unforgettable dining experience.
• Ability to work as part of a team, with good communication and collaboration skills.
• Previous restaurant kitchen experience is preferred, but training can be provided to the right candidate.
• Food Hygiene Certificate is a plus; if not already certified, training will be provided.

Benefits:

• Competitive salary package with AWS, annual increments, and performance-based bonuses.
• Monthly bonus opportunities based on hygiene inspections, kitchen performance, and overall results.
• Enjoy up to 2 staff meals during shifts
• Opportunities for career growth within the company as we expand our outlets.

Role: 麻辣 Head Chef
Location:

• Toa Payoh Central

Looking for: Full Time

Working Hours:

• 6 days/week
• 11-hour shifts (including a 90-minute break)

Job Description:

• Run and be in charge of 1 kitchen assistants in one restaurant.
• Prepare and cook our Zi Charand 麻辣香锅
• Maintain high standards of food preparation
• Ensure kitchen cleanliness, hygiene, and compliance with all food safety regulations.
• Manage inventory for ingredients and supplies, minimizing waste while ensuring availability of stock.
• Collaborate with the kitchen and front-of-house teams to ensure timely food preparation and smooth service.
• Train and guide kitchen staff, sharing knowledge and techniques for preparing Mala Xiang Guo.
• Perform other ad-hoc kitchen duties as required to support the team.

Requirements:

• Proven experience in 翻锅
• Strong knowledge of food safety standards and kitchen hygiene.
• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and presentation.
• A passion for cooking Mala and providing guests with an unforgettable dining experience.
• Ability to work as part of a team, with good communication and collaboration skills.
• Previous restaurant kitchen experience is preferred, but training can be provided to the right candidate.
• Food Hygiene Certificate is a plus; if not already certified, training will be provided.

Benefits:

• Competitive salary package with AWS, annual increments, and performance-based bonuses.
• Monthly bonus opportunities based on hygiene inspections, kitchen performance, and overall results.
• Enjoy up to 2 staff meals during shifts
• Opportunities for career growth within the company as we expand our outlets.

SUMMARY

The Demi Chef (DC) acts as the Chef De Partie (CDP)’s deputy and a shift leader. The incumbent has to ensure a smooth kitchen operation and carry out tasks as assigned by the CDP or Central Kitchen Manager (CKM)

RESPONSIBILITIES

Serves as the shift leader in the kitchen

He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include:

• Conduct meal quality check and ensure that they meet standards
• Conduct staff training on equipment function, standard recipes, personal hygiene and food safety
• Ensure that meals are served according to dietary requirements and requests
• Plan meal preparation according to schedule and update kitchen team on any change of meal request
• To plan and prioritize urgent duties/works to be carried out to ensure smooth operations
• Ensure goods are received in proper and good condition according to purchase requests
• Ensure goods are stored according to food safety regulations
• Monitor inventory level daily and liaise with Assistant – Kitchen Operations on purchasing
• Monitor food wastages and update CDP/CKM if there is any discrepancy
• Participate in menu planning
• To spot and inform Chef De Partie/Executive – Kitchen Operations on safety hazards that require attention.
• Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule
• Assist CDP to implement SOPs and ensure that all staff adhere to them strictly
• Delivery and collection of food using food warmer trolley or food bag for every meal
• Ensure cleanliness for all crockeries, utensils and equipment
• Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal.
• Ensure all food waste are disposed into the right waste bins
• Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests
• Report to CDP/CKM if there is any sign of pest infestation in the kitchen area
• To carry out any other duties and responsibilities as assigned

JOB REQUIREMENTS (include shift work, perm night shift, etc.)

Qualifications

• Minimum Primary School Education or equivalent
• At least 4 years of relevant culinary experience
• Able to understand and speak basic English
• Possess Certificate in Basic Food Hygiene
• Possess Class 3 driving license will be an advantage

Competency Requirements Core

• Able to work in a fast-paced central kitchen environment (cooking and preparing in large quantities)
• Resilient, able to handle stress
• Compliant, able to listen and follow instructions
• Team player
• Open minded and continuously seek opportunities to improve
• Great time management and task prioritization

Technical/Functional

• Good knowledge and skills in kitchen operations
• Able to cook, prepare, plan and delegate duties to kitchen staff according to daily requirements
• Confidence in operating kitchen equipment
• Able to solve daily operational issues with efficiency

Leadership

• Problem solving skills

Physical Requirements

• Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)

Working Conditions

• Uniform and duty meal are provided
• Safety shoes required (yearly reimbursement, claimable after probation)
• Non-air-conditioned environment
• No smoking allowed within the premises of the nursing home

Working Hours

• Any timeslot of 8-hour shift between 5:00AM – 7:00PM
  (6-day work week, rotating shifts include work on weekends and public holiday, no fixed rest day)

Direct Reports (Job Titles of Positions to be supervised by the Incumbent)

• Cook I, Cook II, Assistant/Steward, Driver

As a Pastry Chef he/She manages kitchen personnel. He/She is responsible for making the administrative decisions for the kitchens. He/She develops and standardises recipes. He/She designs food preparation aesthetics. He/She plans special menu items. He/She designs the menu and determines menu prices. He/She maintains safety and sanitation in the kitchen. He/She maintains equipment.

– ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements

– design, plan, cost and price menus and co-ordinate food preparation

– quality management of food

– investigate and resolve customer complaints within agreed criteria

– effective liaison, support and assistance with the remainder of organisation

– allocate workloads to team members

– supervise, manage and assist in the direction of the overall performance of the team

– maintaining accurate records and accounts as required and reporting as agreed

– set an example for team members of commitment, work ethic and habits and personal character

– responsibly use resources and control expenses to operate within budgetary controls

– adhere to all organisation policies and procedures

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Monitor the quality of ingredients and cooked dishes / pastry meet the hotel’s standards.
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
• Assist in training within department and to attend training sessions when requested.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments.
• Participate in serving guests during outside catering events as assigned.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Any other adhoc duties as and when assigned by the Management.

Junior Chef / Training Chef / Kitchen Crew (Locals)

We are a vibrant bar looking for an enthusiastic, hard-working, and disciplined individual to join our

team as a Junior Chef. If you have a passion for exceptional food, wine, and coffee, and a positive

outlook, we’d love to hear from you!

Requirements:

● Expertise in pasta making, tapas preparation, and baking.

● Strong passion for wine and coffee.

● Training and experience in front-of-house service.

● Confidence in customer interactions.

● Hungry for personal growth and demonstrates a high level of accountability.

● Proficiency in preparing a variety of cuisines with a focus on presentation.

● Certification by the Singapore Food Agency (SFA).

● Work experience in Spanish, Italian, or French restaurants is highly preferred.

Responsibilities:

● Manage kitchen operations, including opening hours from 11:00 AM to 10:00 PM.

● Oversee stock management, maintain inventory, and coordinate with suppliers.

● Maintain a clean, organized, and efficient kitchen.

● Engage with customers by taking orders, managing the POS system, and processing payments.

● Ensure seamless operation of the entire kitchen.

Expectations:

● Salary: Competitive salary starting from SGD 2,500/month, with a 1-month sign-up bonus payable after 8 months

of employment.

● Work schedule: 6 days per week, 11 hours daily, including a 2-hour break.

● Start date: 1st December 2024 (non-negotiable).

● Location: 1 minute from Maxwell MRT.

● Flexibility to work evenings, weekends, and holidays as required.

● Opportunities for career growth in a supportive environment.

Working Hours:

● 11 hours daily, inclusive of a 2-hour break.

Type: Full-Time

Location: On-site, in person

Join us and be part of a team creating exceptional culinary experiences in a welcoming and lively

atmosphere!

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

The Dempsey Project is looking for a Pastry Chef who is passionate crafting delectable desserts and pastries. With instructions from the Head Pastry Chef, a Pastry Chef should focus on fine tuning his/ her skills, developing techniques, and achieving independence on his/her role.

Job Highlights:
- 14 Days Annual Leave

- 5 day work week, 44 hours
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Salary: $2600 - $3000

Job Description:

Follow orders and advice instructed by Pastry Chef to perform job task following directions
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make desserts/pastries/breads
Decorating and displaying finished products
Maintaining a neat and organized workspace during shift
Cleaning and restocking of workstation, ensuring all equipment is sanitized and prepared for the next shift.

Job Requirements:
Basic Culinary Skills
Experience or Entry levels with no experience are welcome to apply
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Job Summary: The Head Chef plays a pivotal role in our culinary operations, overseeing all aspects of kitchen management and culinary excellence. This position requires a dedicated and skilled professional who can lead, inspire, and drive the kitchen team to consistently meet and exceed the highest food preparation standards. The Head Chef will also contribute to strategic planning, budgeting, and decision-making as a vital member of the leadership team.

Key Responsibilities:

Culinary Leadership:

· Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed established food preparation standards.

· Instruct and ensure adherence to well-defined recipes while constantly seeking opportunities for cuisine improvement.

· Display exceptional leadership by fostering a positive work environment, counseling employees as needed, and maintaining a professional approach to management.

· Provide direction for all day-to-day kitchen operations.

· Understand employee roles to perform duties in their absence or determine appropriate replacements.

· Set performance standards, monitor performance, and provide guidance to subordinates.

· Utilize strong interpersonal and communication skills to lead and influence kitchen staff.

· Advocate sound financial and business decision-making while demonstrating honesty and integrity.

· Promote service behaviors that exceed customer satisfaction and retention expectations.

· Improve service quality by communicating with staff, understanding guest needs, and providing guidance and coaching as required.

· Delegate tasks to develop supervisors and subordinates, setting clear goals and objectives.

· Review staffing levels to ensure they align with guest service, operational needs, and financial goals.

· Actively participate in menu development and maintain accurate costing records for all dishes.

· Determine food presentation and create decorative food displays.

· Recognize and uphold superior quality in products, presentations, and flavors.

· Ensure compliance with food handling and sanitation standards.

· Maintain proper food product handling and temperature control.

· Oversee the maintenance and functionality of kitchen equipment in line with health department and hotel standards.

· Review guest satisfaction feedback and data for areas of improvement.

· Collaborate with the purchasing department to acquire necessary goods and services.

· To manage Food costing effectively top comply to target C.T.C

· Ensure consistent food preparation and adherence to departmental appearance and quality standards.

· Maintain grooming and hygiene standards for kitchen staff.

· Ensure kitchen staff maintain required food handling and sanitation certifications.

· Uphold proper purchasing, receiving, and food storage standards.

· Interact with guests to obtain feedback on food quality, presentation, and service.

· Handle and address guest problems and complaints effectively.

· Maintain quality in receiving, storage, production, and food presentation.

· Schedule sufficient staffing levels to meet business demands.

· Enforce safety procedures for kitchen and food servers.

· Review daily food cost reports with key team members.

· Oversee weekly and monthly schedules to meet forecasts and budget.

· Attend daily morning meetings and administrative sessions.

· Identify developmental needs of kitchen staff and provide coaching and mentoring.

· Train kitchen associates in cooking fundamentals and plate presentations.

· Conduct interviews and hire new kitchen applicants.

· Review finished products for quality and presentation before serving.

· Perform additional duties as requested by hotel management.

· Ensure disciplinary procedures and documentation align with hotel operational standards and policies.

· Train and develop team members including regular food tasting with targeted menus

· Attend and conduct Food Costing Meetings with Clients and Team.

As a director:

· Develop long-term strategic plans to achieve organizational goals and objectives.

· Provide guidance, direction, and support to the team to align with the organization's vision.

· Oversee budget allocation and financial decisions to ensure efficient operations.

· Make critical decisions impacting the organization's growth and success.

· Manage stakeholder relationships, including board members, investors, clients, and employees.

· Evaluate department and project performance and implement improvements.

· Identify and mitigate potential risks.

· Create and manage the kitchen's budget, control food costs, and labor expenses.

· Ensure dishes leaving the kitchen meet taste, presentation, and portion size standards.

· Collaborate with restaurant management, suppliers, and other departments to ensure smooth operations.

· Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.

· Provide regular updates to higher management or board members on organizational performance.

· Ensure adherence to ethical standards and corporate governance principles.

Qualifications, Skills and Abilities::

· Minimum 8 years of experience

· Expert in international cuisines

· Specializing in seafood cuisine will be added advantage

· Specializing in fusion cuisine will be added advantage

· Strong leadership and management skills

· Excellent culinary skills and creativity

· Effective communication and interpersonal skills

· Financial acumen

· Attention to detail

· Problem-solving and decision-making abilities

· Commitment to quality and safety

· Flexibility and adaptability

Come join us to express your Andaz as Demi Chef if the following describes you.

You have the passion for providing bold and memorable moments through F&B offerings that reflects the hotel's focus on quality and creativity. You are service-oriented and always strive to delight your guests' tastebuds with your F&B offerings. You are hard working and a good team-player.

As a Demi Chef, you will be responsible to assist the kitchen in preparing consistent, high quality food product. You will also provide excellent, courteous, professional, efficient and flexible service to your guests at a consistent level that supports the outlet's operating concept thus, contributing to the overall success of the outlet, in accordance with the hotel's standards and financial goals.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality Management.
• Candidates without working experience are welcome.
• 1 year work experience as Demi Chef or 2 years as Commis in a hotel or restaurant with good standards will be an advantage.
• Basic Culinary skills and knowledge of Asian cuisine.
• Simple spoken and written English.
• Good hygiene knowledge.
• Well-groomed and a can-do attitude.
• Able to work shifts, weekends and public holidays.

** We regret that only shortlisted candidates will be notified **

1. JOB DESCRIPTION

Job Title

Chef/Cook

Occupation

CHEF

Job Description & Requirements

Job Description & Requirements

- Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc

- Required to have culinary skills and Basic Food Hygiene Certificate

- At least 1-10 years of experience

- Have the ability to work under pressure

- Excellent organizational skills

- Effective communication skills

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• 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
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 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 | Angel Lim | EA Reg No.: R1769781

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Responsible of daily food / pastry preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

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 Descriptions

• Assist the chef with kitchen operations, including cooking and presentation
• Order, receive, and manage inventory
• Maintain cleanliness and follow hygiene procedures at all times
• Collaborate with the head chef to ensure smooth kitchen operations
• Perform other ad hoc duties as assigned by the head chef

Job Requirements

• Minimum 2 years of relevant experience in kitchen operations
• Strong team player with a collaborative approach
• Knowledge of kitchen operations, including cooking, presentation, and inventory management
• Ability to follow cleanliness and hygiene standards consistently
• Able to work split shifts and a 6-day work week, with one fixed off day
• Willingness to take on ad hoc duties as assigned by the head chef
• Good communication skills and the ability to work closely with the head chef to ensure smooth kitchen operations

Benefits

• 7 day AL.
• 14 day medical.
• 2 meals provided

Working Hours

• 5.5 days is 49.5 hours
• 1030 - 3pm and 6 - 1030pm
• Lunch is before 12pm (paid)
• Dinner is between 5-6pm break time.

Job Responsibilities:

Assist in day-to-day operations in the kitchen area

Ensure high standards of sanitation, cleanliness and safety throughout all kitchen area

Oversees and manages stock levels as well as supervises kitchen staff during shift

Oversees the food preparation process

Understand all food cultures and techniques

Other duties as and when assigned by Executive Chef

Company Benefit:

1 duty meal & uniform provided

Ph , Annual Leave and Medical Leave

Medical and Dental Benefit

Requirement:

Singaporean/ PR

Good interpersonal and communication skills (English)

Positive attitude , Independent, self-initiated, and able to work in a team environment

Working Location: Mohamed Sultan Road (Fort Caning Mrt)

Interested candidate, please submit your updated resume to [email protected]

Please indicate the below information in your resume:

- Current & Expected salary
- Reason(s) for leaving
- Availability to commence work

- Photo

Stinky Durian Desserts by 99 OLD TREES

Job Highlights

• Work Life Balance
• R&D Budget
• Career Progression

Job Description

Roles & Responsibilities:

• Assist the Pastry Chef in the operation of the pastry/bakery department and responsible for the proper efficiency and profit functioning

• Willingness to learn and abosrb key baking matrix to handle production, able to Train and bring knowledge through experience

• Follow staff duty roster and job assignment where required

• Comfortable working with the "KING OF FRUITS"

• Adhere to the company’s standards in food hygiene and safety practices in the kitchen area

• Assist in the preparation and production of the company’s products (baking and decorating of cupcakes, whole cakes and/or cookies, tarts, choux pastry preparation of ingredients, setting up of baking utensils and equipment, & packing the products for delivery)

• Maintain a proper food costing on all merchandise utilized to minimize food wastage

• Check all 'mis-en-plus' and quality of merchandise prepared in the bakery room

• Ensure proper storage of all perishable material accordingly to the First-in-First-Out Policy

• Other ad-hoc duties as assigned

Job Requirements:

• Candidate must possess at least a Diploma or Certificate in Pastry and Baking

• Able to learn and adapt swiftly

• Able to work individually as well as efficiently in a team

• Able to present a positive and professional attitude at all time

• Able to adapt with the fun-loving and mischievous brand ethos.

• Must be able to work on shifts, weekends, and public holidays.

• 5 days work week, Tuesday to Sunday, 8am-6pm

• Pay Package will be adjusted according to work week requirements and experience

• Part-Time: $12-$14 per hr

• Full-Time: $2500-$3200 per mth

JOB DESCRIPTION:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues

JOB REQUIREMENT:

• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays

Responsibilities:

• 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
• Responsible to supervise junior chefs or commis
• 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
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• 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 Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

• Menu Development: Design and innovate menu items that celebrate traditional Indian flavors while incorporating contemporary techniques and seasonal ingredients.
• Leadership and Training: Lead, train, and inspire the kitchen team to maintain consistent quality and presentation. Establish a culture of excellence, teamwork, and professionalism.
• Quality Control: Oversee all aspects of food preparation, taste, and presentation to ensure each dish meets our high standards. Conduct regular quality checks to maintain consistency.
• Inventory and Cost Management: Monitor stock levels, order ingredients, and manage supplier relationships to ensure high-quality ingredients. Control costs by managing inventory, portion sizes, and minimizing waste.
• Hygiene and Safety Compliance: Ensure the kitchen meets all local health, safety, and sanitation standards. Implement and monitor hygiene practices to create a safe, clean work environment.
• Customer Satisfaction: Engage with customers to understand their preferences and implement feedback. Adapt menu items for dietary requirements when needed.
• Strategic Planning: Collaborate with restaurant management on strategies for menu promotions, seasonal offerings, and other initiatives to drive sales and enhance the restaurant’s reputation.

Requirements:

• Proven experience as an Executive Chef or Head Chef, with a strong background.
• In-depth knowledge of cooking techniques, spices, and flavors.
• Strong leadership skills with the ability to manage, train, and motivate a diverse kitchen team.
• Excellent organizational and time-management skills, with attention to detail.
• Passion for culinary excellence and a commitment to delivering an outstanding dining experience.

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
• Support additional tasks as assigned by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC or equivalent culinary certification.
• 1-2 years of relevant experience in Western cuisine.
• Excellent communication and teamwork skills with a strong focus on customer satisfaction.
• Proactive, innovative, and motivated with a passion for Western cooking.

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

Tay Shiong Luan | EA Personnel No.: R23115166

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor