Role and Responsibilities

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

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

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

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

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

5) Attend to members’ complaints and feedbacks

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

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

8) Instil Discipline and provide training for Kitchen Staff.

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

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

11) Conduct daily/monthly inventory on stocks.

12) Ensure food costs are maintained.

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

14) Others:

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

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

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

Qualifications and Education Requirements

· Diploma/Specialist certification in culinary arts

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

Required Skills

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

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation

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

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

Please indicate your expected salary in your resume.

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

Responsibilities:

• Assit to develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Requirements:

• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.

● Responsible for the daily operations of the kitchen and food
quality with proper housekeeping and high standard of cleanliness and
hygiene maintained at all times.
● Train and supervise kitchen staff including roster planning.
● Good management of food cost and food wastage.
● Regularly review the menu with good understanding of consumers’ preference and taste.
● Ensure that the kitchen and banquet adhere to all company policies, procedures and standards.
● Any other job duties as assigned by the superior.

Esora is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Esora is a one Michelin starred, Japanese Kappo fine dining restaurant, guided by an affinity with nature. Esora emphasises on meticulous attention to detail, delivering meaningful interactions to our guests.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Dynamic and Established Catering Company Seeking Chef De Partie (Cold Kitchen)

Responsibilities:

• Prepare All Pastries and Dessert Items as Required By the Catering & Retail Divisions
• Efficient Production of Pastries and Desserts (e.g. Local/Non Local Desserts, Pastries & Cakes, etc)
• Develop, Plan and Create New Pastries for Continuous Innovation.
• Always Ensuring Quality Control as Well as Visually Appealing End-Products.
• Keeping Check of All Supplies in Section (FEFO Compliant) and Ensuring Little/No Wastage.
• Responsible for Keeping Track of Finished Products and Handing Over to Colleagues for Deliveries.
• Responsible for Food Items Are Properly Stored at the End of the Shift.
• Responsible to Create Daily the Market List to Prepare Items to Be Purchased.
• Responsible for Proper Storage, Labelling and Use of All Food Supplies to Prevent Unnecessary Spoilage and to Maintain Cost Control.
• Assist in Keeping the Section/Premises Clean So as to Adhere to Food & Beverage Safety and Hygiene Policies and Procedures.
• Collaborating With the Rest of the Culinary Team to Ensure High-Quality Products.
• Assisting in Other Areas of the Kitchen When Required.
• Performs Other Tasks or Projects as Assigned By Chef and Management.

Requirements:

• Passion for Delivering Great Food and Service.
• Passionate About Pastries and Desserts
• Must Have Positive Mindset and Have the Enthusiasm to Develop and Improve Your Skillset and Knowledge.
• Must Be Physically Fit and Have Worked in Fast-Paced Environment.
• Ability to Work Well Independently as Well as Collaborating in a Dynamic Team.
• Multitasking and Organizational Ability
• Past Experience Working in a Similar Role in Pastries and Desserts Will Be An Advantage.

Please submit Full CV here in this portal AND also send your CV via WhatsApp 9857-9292 (non-compliance will automatically negate your application) Thank you for your kind understanding.

Job Responsibilities

Oversees all aspects of the kitchen. Accountable for the daily overall Food Service Operations assigned Outlets and Food & Beverage Events and Promotions

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

2) Contribution of articles for RECs e-News on Food Events/Promotions.

3) Plan food events and promotions

4) Control and direct the food preparation process

5) Monitor portion and waste control to ensure profitability

6) Accounts for the staff, expenses, food costs and performance of restaurant

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

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

9) Attend to members’ complaints and feedbacks

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

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

12) Instil Discipline and provide training for Kitchen Staff

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

14) Ensure sufficient of stocks for sale and requisition of stocks

15) Conduct daily/monthly inventory on stocks

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

17) Manage Teams and/or Departments

· Communicate common goals, direction and accountability among staff

· Develop staff by coaching, mentoring and engaging career discussions

· Exhibit effective performance management practices within department in accordance with organizational policies and procedures

· Monitor budgets, forecasting, work allocations and staffing of the various departments, interview new staff

· Instil discipline and provide training for staff

· Handling all staffing responsibilities, including hiring and training. Review teams' learning and career development initiatives to align organisation's learning agenda

· Set staff work schedules and monitor staff performance

18) Others:

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

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

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

Qualifications and Education Requirements

· Diploma/Specialist certification in culinary arts

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

Required Skills

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

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

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

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

A Pan-Asian Sous Chef is responsible for overseeing kitchen operations in an Asian-inspired restaurant or food establishment, ensuring the preparation and presentation of high-quality dishes from various Asian cuisines (e.g., Chinese, Japanese, Thai, Korean, Vietnamese). This role typically involves managing kitchen staff, assisting in menu development, ensuring food quality and consistency, and maintaining cleanliness and safety standards. The Sous Chef works closely with the Head Chef, supporting daily kitchen operations, overseeing food prep, handling inventory, and assisting in training and developing junior staff. Key skills include strong knowledge of Asian culinary techniques, leadership abilities, and time management.

Job Title: Pan-Asian Sous Chef
Key Responsibilities:

• Lead kitchen team in preparing high-quality dishes from various Asian cuisines.
• Assist Head Chef with menu development and recipe creation.
• Maintain consistent food quality, presentation, and portioning.
• Oversee food preparation, inventory management, and kitchen sanitation.
• Train, mentor, and supervise junior kitchen staff.
• Ensure compliance with food safety and hygiene standards.
• Assist in ordering and managing kitchen supplies.
• Collaborate with front-of-house teams to ensure timely food delivery.

Skills & Qualifications:

• Proven experience in a Sous Chef or similar role within an Asian kitchen.
• Strong knowledge of Asian cooking techniques and ingredients.
• Excellent leadership and communication skills.
• Ability to thrive in a fast-paced kitchen environment.
• Attention to detail and a passion for Asian cuisine.

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Supporting the daily activities of the back-of house kitchen
• Prepare ingredients by chopping, slice, mince food ingredients.
• Basic Knowledge on raw meat, seafood handling
• Follow instructions and SOP given and food ingredient handlings, minimize food waste daily
• Check Inventory from time to time
• Mise en place daily work stations and ready for service
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

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 Responsibilities

Personnel Management

l Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.

l Adapt yourself to business needs and be willing to work any day of the week and any shift.

l Remain focus and complete one task before switching to the next one.

l Follow work list assigned by Chef de Partie, completed within acceptable time frame.

l Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.

l Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.

l Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.

l Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.

l Report to culinary management any maintenance defects using the correct and proper procedures.

l Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.

l Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

Kitchen / Food

l Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.

l Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.

l Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.

l Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.

l Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Job Requirements

l Degree / Diploma and Certification in Culinary Arts

l 1-3 years of experiences as culinary arts

l Able to identify different kind and categories of raw materials.

l Can differentiate the various type of cuisines.

l Basic cooking and sanitary knowledge

l Monitoring of basic cooking preparation techniques and utilization of knives.

l Have a well-groomed, professional appearance.

l Willing and able to work shift work.

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

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

Assistant Chef Job Scope

1. Food Preparation

• Assist the Head Chef in preparing ingredients (e.g., chopping vegetables, portioning meats).
• Follow recipes and instructions to ensure food consistency and quality.
• Prepare sauces, soups, and other minor dishes as directed.

2. Cooking Assistance

• Cook simple dishes under the supervision of the Head Chef.
• Assist in plating and garnishing dishes to maintain presentation standards.

3. Kitchen Organization and Maintenance

• Ensure that the kitchen is clean, sanitized, and organized at all times.
• Wash, clean, and store kitchen tools, utensils, and equipment properly.
• Keep track of inventory levels and inform the Head Chef of shortages.

4. Health and Safety Compliance

• Follow all health and safety regulations in the kitchen.
• Ensure proper storage and handling of food to avoid contamination.
• Assist in maintaining compliance with local food hygiene standards.

5. Menu Support

• Provide suggestions and feedback to the Head Chef regarding menu improvement.
• Help test new recipes and dishes.

6. Team Collaboration

• Work closely with other kitchen staff to ensure smooth operations.
• Support colleagues during busy service periods.

7. Other Duties

• Assist in setting up and clearing down the kitchen before and after service.
• Perform other tasks as assigned by the Head Chef or Kitchen Manager.

The Assistant Chef role is vital in maintaining kitchen efficiency and supporting the team in delivering high-quality meals.

Join Our Team at Zén – A 3-Michelin-Star Experience in the Heart of Singapore

Are you an ambitious and talented chef eager to elevate your career in a world-class, award-winning kitchen? Zén, one of only three three-Michelin-starred restaurants in Singapore, is seeking a dynamic Demi Chef de Partie to join our exceptional team.

At Zén, we offer a gastronomic journey that blends the finest local ingredients with world-class delicacies. Our carefully curated tasting menu is served in a stunning three-story shophouse in downtown Singapore, where each dish is crafted to perfection.

Key Responsibilities for Demi Chef de Partie at Zén:

• Prepare and Execute Dishes to Perfection: Assist in the preparation and execution of dishes in accordance with Zén's high standards, maintaining impeccable quality and consistency.
• Work Across Multiple Stations: Oversee designated sections of the kitchen, ensuring all ingredients are properly prepared and the team is organized, efficient, and productive.
• Collaboration and Team Support: Work closely with the Sous Chefs and Chef de Partie to ensure smooth communication and teamwork within the kitchen, assisting other stations when necessary.
• Maintain Cleanliness and Organization: Uphold cleanliness and hygiene standards at all times, ensuring that the kitchen is a safe and efficient working environment.
• Train and Mentor Junior Staff: Provide guidance and mentorship to junior team members, helping them develop their skills and understanding of Michelin-star kitchen standards.
• Ingredient Handling: Ensure proper storage and handling of ingredients, minimizing waste and maximizing the quality of each dish.
• Creativity and Innovation: Contribute to the development of new dishes and menu items, bringing creativity and passion to the kitchen while adhering to the core principles of Zén's culinary vision.

Employee Benefits Include:

• Competitive Salary
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

Why Join Zén: At Zén, we don’t just create exceptional dishes – we create an extraordinary work environment. You will have the opportunity to work alongside a talented, passionate team in a Michelin-starred restaurant. We are committed to your professional growth and offer continuous training and development to help you achieve your culinary goals.

Joining our team means becoming part of a family that is driven by culinary innovation, teamwork, and excellence. At Zén, your creativity will flourish as you contribute to one of the most exciting dining experiences in Singapore.

If you are a motivated, dedicated chef with a passion for excellence, we invite you to apply and be part of the extraordinary culinary experience we offer our guests.

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.

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 SUMMARY

The chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. He/she should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, he/she should be familiar with sanitation regulations，ensuring the station is kept at the highest hygiene and food safety standards, ensuring items are ordered, received and stored in proper condition, ensuring proper usage of food with minimal food waste and all other tasks as delegated by the chefs

RESPONSIBILITIES

• 
  
• Study each recipe and gather all necessary ingredients.
• Develop new recipes in accordance to company’s branding and directions.
• Modify recipes to meet customers’ needs and requests
• Ensure appealing plate presentation.
• Check freshness of food and discard out-of-date items.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Keeps equipment operating by following operating instructions, troubleshooting breakdowns, maintaining supplies, performing preventive maintenance, calling for repairs;
• Provide training to staff in accordance to company training guide and manuals
• Perform other ad hoc duties as assigned.

REQUIREMENT

• Hands-on experience with various kitchen equipment (e.g. grillers, pasta makers, Combi Oven, Salamander and etc)
• Advance knowledge of culinary, baking and pastry techniques.
• Ability to remain calm and undertake various takes.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Excellent communication and interpersonal skills.
• Customer service focused and solution-oriented.
• Maintain positive company morale and professional attitude.
• Punctual and responsible.
• Desire to constantly learn and grow professionally.
• Must be able to work overtime, weekends and public holidays, as needed.
• Must be able to travel to work overseas if required.
• Must maintain personal hygiene at all times.

日本料理

Position: Senior Sushi Chef (Japanese Cuisine – Sushi)

Working Hours: 3pm – 11pm (6 days, serve dinner only)

Salary: $5,000.00 – $10,000.00

Job Scope:

◘ Sushi, Kaiseki - Omakase course/menu

◘ Positively interact with customers and converse well with Japanese customers

Requirement:

◘ Min 5 years above experience as Jap cuisine chef in fine dining restaurant

◘ Excellent inter-personal skills, highly motivated individual

◘ Able to interview / start work within short notice period

Employment Highlights:

• 44 hours, 5 days week

Job duties & responsibilities:

• Perform food preparation and all cooking duties.
• Ensure the quality of food served in the highest standard possible.
• Ensure that the SOPs for all dishes are implemented.
• Be responsible for stocks and control of wastage, in according to Restaurant standards.
• Assist in maintaining and improving upon budgeted food cost
• Assist the head chef in the fulfilment of his or her duties to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues..

Job Requirements:

• Minimum culinary certificate or equivalent with minimum 3 years of relevant experience
• Possess positive attitude towards task assigned.
• Eager to learn and progress.
• Ability to transfer what has been learnt/taught and to practice effectively.
• Is always punctual for work and well disciplined.

Pastry Chef

• Salary : S$ 2,500 - 2,800 (Depends on Experience)
• Working Days : 5 days (include weekend , Off Mon & Tues)
• Working Hours: 11:30am - 5pm
• Working Location : Newton

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

Pastry Chef

• Salary : S$ 2,500 - 2,800 (Depends on Experience)
• Working Days : 5 days (include weekend , Off Mon & Tues)
• Working Hours: 11:30am - 5pm
• Working Location : Newton

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Interested personnel kindly contact WhatsApp: https://wa.me/6592994753 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279