• Demi chef oversees line or station cooks within a production area -- such as the wok, grade-manger or pastry section.
• A demi chef relays orders to his station cooks and ensures that each menu item his station is responsible for is prepared on time.
• Oversees all preparation, cooking and presentation for plates.
• Required to assist with cooking, preparation and plating when station chefs are absent.
• Demi chef also ensures that all health and food safety standards are practiced and helps troubleshoot any kitchen issues that may arise.
• Demi chef is responsible for one or more stations, such as the grade manger, fryer, wok, noodles and pastry.
• Demi chef is responsible for most food preparation and cooking, and many are responsible for cleaning the kitchen at the end of night as well.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback collection and reporting of issues as they arise.
• Carry out any other duties as required by management.

Qualifications:

• Higher Certificate in Culinary skills
• 2-5 years experience in the kitchen
• Good knowledge of ingredients and cooking methods
• Good knowledge of food handling, preparation and procedures
• Excellent knowledge of food hugiene regulations and company quality standards
• Acute taste for food
• Passion to cook
• Able to work in a fast pace and under pressure
• positive attitude
• Willingness to learn
• Able to work in a team

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

We are looking for an efficient and committed Manager to join our office. As a Manager, you will be managing the day to day activities. You will be responsible for arranging meetings for the staff, provide them necessary official documents and keep a record of the appointments within the office. You will be also arranging monthly repairs and renovations.

You will also be organizing office operations and procedures. You should be highly dedicated to work and have exceptional organizational skills. If you are ready to take up Manager duties and responsibilities, then apply right away. We will love to meet you.

Responsibilities of a Manager

• Work with Human Resources staff to recruit, interview, select, hire, and employ an appropriate number of employees.
• Provide oversight and direction to the employees in the operating unit in accordance with the organization's policies and procedures.
• Health and safety of the workforce.
• Carrying out and attaining the mission and the goals of the business unit managed.
• Development of a superior workforce.
• Development of the department.
• Development of an employee-oriented company culture that emphasizes quality, continuous improvement, key employee retention and development, and high performance.
• Personal ongoing self-development and personal growth as an employee.
• Coach, mentor, and develop staff, including overseeing new employee on boarding and providing career development planning and opportunities.
• Empower employees to take responsibility for their jobs and goals. Delegate responsibility and expect accountability and regular feedback.
• Consciously create a workplace culture that is consistent with the overall organization's and that emphasizes the identified mission, vision, guiding principles, and values of the organization.
• Lead employees using a performance management and development process that provides an overall context and framework to encourage employee contribution and includes goal setting, feedback, and performance development planning.
• Lead employees to meet the organization's expectations for productivity, quality, continuous improvement, and goal accomplishment.
• Provide effective performance feedback through employee recognition, rewards, and disciplinary action, with the assistance of Human Resources, when necessary.
• Maintain employee work schedules including assignments, job rotation, training, vacations, and paid time off, telecommuting, cover for absenteeism, and overtime scheduling.
• Maintain transparent communication. Appropriately communicate organization information through department meetings, one-on-one meetings, and appropriate email, IM (Instant Messaging), and regular interpersonal communication..
• Plan and implement systems that perform the work and fulfill the mission and the goals of the department efficiently and effectively.
• Plan and allocate resources to effectively staff and accomplish the work to meet departmental productivity and quality goals.
• Plan, evaluate, and improve the efficiency of business processes and procedures to enhance speed, quality, efficiency, and output.
• Manage the preparation and maintenance of reports necessary to carry out the functions of the department. Prepares periodic reports for management, as necessary or requested, to track strategic goal accomplishment.
• Communicate regularly with other managers, the director, vice president, president, and other designated contacts within the organization.
• Perform other duties and responsibilities, as assigned.

Manager Job Requirements

• Knowledge and experience in business, supervision, and management.
• Knowledge of the functions, operation, and mission of the specific department.
• Better than average written and spoken communication skills.
• Outstanding interpersonal relationship building and employee coaching and development skills.
• Management experience in a team-oriented workplace preferred.
• Demonstrated ability to lead and develop a department and department staff members.
• Demonstrated knowledge of basic economics, budgeting, and accounting principles and practices.
• Demonstrated ability to serve as a knowledgeable resource to the organization's management team that provides leadership and direction.
• Excellent computer skills in a Microsoft Windows environment. Must include knowledge of Excel and skills in Access..
• Evidence of the ability to practice a high level of confidentiality.
• Excellent organizational management skills.

· Support the Sous Chef and Chef De Partie in the daily operation

· Keep work area hygienic conditions according to standards at all time

· Control food stock and food cost in his section

· Prepare the daily mis-en-place and food production in different sections

· Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

· Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

· Ad hoc duties as assigned by Superior

At Gusta Sourdough Pizza Co (IG: @gustapizza.co), we are a young & dynamic team of passionate people that love to R&D and create new products. We are looking for enthusiastic and motivated individuals like us to join and expand our team.

Both part-time and full-time positions are available; prior F&B experience is preferable but not necessary. Candidates should have the right to work in Singapore.

Your Role is to:

• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to deliver consistency of food
• Ensure high standards of sanitation, cleanliness and safety throughout all kitchen areas at all times
• Ensure that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Perform stock taking, stock control, stock ordering
• Perform opening and closing duties
• Manage and maintain hygiene standards as per SFA requirements
• Perform any other tasks assigned by superiors

We are looking for someone with:

• Love to cook and bake and kitchen environments in general
• Deep curiosity and strong drive to learn new skills in and out of the kitchen
• Proactive in giving and receiving constructive feedback
• Optimistic, warm and good interpersonal skills
• Good communication skills
• Proficient in English
• Able to work on weekends and public holidays
• O Level, Diploma or Nitec/Professional certificate
• Min 1 year of experience is preferred but not necessary (Training provided to those without experience)

Our Benefits are:

• Salary: $2,200.00 - $2,400.00 per month depending on experience
• 4.5 day work week (44h/week).
• Overtime pay + Monthly performance bonus ($300-$600)
• Insurance coverage
• Meal provided during shift
• Fast career development & Training provided

Experienced candidates will be considered for more senior roles.

Apply now to join our team and enjoy fast career development opportunities with more exciting overseas projects to come!

Please send your resume with details on experience, last drawn and expected salary. We regret that only short listed candidates will be notified.

This position reports to Assistant Head Chef.

Main Duties & Responsibilities:

· Managing day to day operations and overseeing mise en place

· Manage the kitchen operation in absence of Assistant Head Chef

· Develop new dishes and explore new products with Assistant Head Chef

· Supervise and monitor the consistency of high food standards

· Understand and follow basic hygiene requirements and control the good personal hygiene of the team

· Placing orders, preparing team roasters, reporting inventory and wastage

· Controlling cost of goods and labour under the supervision of Assistant Head Chef

· Seek to ensure at all times our guests have the best experience possible

· Co-ordinate meetings with Assistant Head Chef and service team to ensure a smooth operation

· Actively participate in the kitchen training, with daily support and developing trainees

· Demonstrate a positive attitude with a strong passion in the role and responsibility

· Ensure a smooth and enjoyable work ambience, maintaining a strong and loyal team

Interested applicant, please send in a detailed resume stating your work experiences and responsibilities, reason for leaving each employment, last drawn and expected salary as well as date of availability.

Main Responsibilities

· To assist Sous Chef/Executive Chef in ensuring smooth and efficient operations of the Kitchen.

· Prepare and execute orders according to standard recipes

· Ensure adequate mise en place at all times

· Ensure consistency of quality of food.

· Ensure food orders execute are in an efficient and timely manner

· Ensure all team members observe and practice relevant health, safety and hygiene standards

· Maintain a positive and close relationship with the team.

Job Requirements:

· Ability to multitask and work efficiently under pressure

· Minimum 3 years’ experience in culinary field preferably in Hotel Industry or at least 1 year in a similar capacity.

· Excellent use of various cooking methods,

· Good interpersonal skills

· Perform rotating shifts required.

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

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Job Description & Requirements

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• 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.
• Interaction with the customers and resolving the 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.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.
• Expert in making traditional south Indian dishes mainly porota, Vadai, sadhya, south indian desserts

Job Description

- Prepares Spanish food (mainly TAPAS/ PINTXOS) to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

· Job Requirements *

- 3 years of experience as a Sous Chef specialized in Spanish or Italian cuisines
- Ability to track expenses and manage a budget
- Good time-management skills
- Great interpersonal and communication skills
- Strong passion for the art of food design
- Ability to work varied hours/days, including nights, weekends, and holidays, as needed
- Able to lead a team & be self-motivated
- Result driven and team player

Job Requirement:

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

• Assists the Executive Chef and Sous Chef in the daily duties and responsibilities.
• Assists in scheduling and coordination of work and other kitchen staff in the absence of the Chef.
• Verifies the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Enforces controls to minimize food and supply waste and pilferage.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs.
• Co-prepares annual, monthly and weekly budget for food, labor and other costs.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Work hand in hand with restaurant managers to assure that food production consistently exceeds the expectations of guests.
• Enforces and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Interacts with guests from time to time to establish positive relationship.
• Support safe work habits and a safe working environment at all times.

Requirements:

- Minimum 4 years kitchen experience in Western, French or Italian cuisine

- Certificate in culinary is a plus

- Well converse in English.

- Good knowledge in the use of various cooking methods, ingredients, equipment and processes

- Ability to multitask and work efficiently under pressure.

- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

• Responsible for smooth operations at the restaurant
• Take ownership and run day to day operation of the restaurant independently.
• Constantly find ways to improvise new and existing menu items
• Follow SOPs to ensure food are served correctly.
• Train, develop and motivate subordinates to meet and exceed established food preparation standards on a consistent basis
• cooking dishes according to food health and safety standards
• preparing ingredients for cooking

requirements

-able to work on weekends

-able to work independently

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• 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.
• Interaction with the customers and resolving the 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.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.
• Expert in making traditional south Indian dishes mainly porota, Vadai, sadhya, south indian desserts

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Responsibilities:

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

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

As a Chef you are responsible for:

• Preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Role and Responsibilities

• To oversee and manage all areas of the assigned kitchen.
• Customer orientated.
• To accomplish sales and profits objectives.
• To recruit, train, motivate and maintain low turnover rate
• Plan weekly schedule and update daily timesheets
• Responsible of the entire kitchen operation.
• Inventory management, stock take and wastage control
• Any other jobs or duties assigned by the Chief Operating Executive from time to time.

Requirements

• Minimum Diploma in Food & Beverage Services Management or equivalent
• Preferably working experience in the Front & Back of House Operations
• Great people skills and excellent team player
• Good learning ability (both to learn and help others learn).
• Passionate about F&B an added advantage
• Working Location: Clementi,Sunset Way
• Working Hours: 6 days/week, 54hours (inclusive of weekends and PH)
• Interested applicants are welcome to send your resume to:

[email protected]

We are seeking a highly skilled and innovative Research & Development Sous Chef (Pastries, Desserts & Beverages) to join our culinary team.

As the R&D Sous Chef, you will be responsible for driving the development and creation of new pastry and dessert recipes, improving existing recipes, and ensuring the highest level of quality and innovation.

Your expertise and creativity will play a vital role in shaping our pastry and dessert offerings and enhancing our guests' experiences.

Job Responsibilities

• Recipe Development: Collaborate with the F&B team to conceptualize and create innovative recipes that align with the overall culinary vision and brand standards.
• Research and Trends: Stay up-to-date with the latest pastry and dessert trends, ingredients, techniques, and flavor combinations to inspire and enhance the development process.
• Quality Assurance: Conduct rigorous testing and evaluation of new and existing recipes, ensuring taste, texture, presentation, and overall quality meet or exceed the highest standards.
• Menu Enhancement: Collaborate with the F&B Team to enhance the existing menu offerings by introducing new items, refining presentation techniques, and improving overall guest satisfaction.
• Cost Control: Assist in managing the food costs by closely monitoring ingredient usage, portion sizes, and waste reduction strategies while maintaining quality.
• Training and Support: Provide guidance, training, and support to the F&B team, ensuring proper execution of recipes, techniques, and standards.
• Cross-Functional Collaboration: Work closely with other departments, such as purchasing, operations, and marketing, to ensure smooth implementation of new recipes, successful menu launches, and effective communication of pastry offerings to guests.
• Documentation: Maintain accurate and detailed records of recipes, including measurements, preparation methods, and any modifications, to ensure consistency and replicability.
• Food Safety and Sanitation: Adhere to strict food safety and sanitation guidelines, ensuring compliance with local health regulations and industry standards.

Job Requirements

• Culinary degree or relevant certification is preferred.
• Proven experience as a Pastry Chef or Pastry Cook in a high-volume establishment.
• Strong background in recipe development and culinary creativity, with a focus on pastries, desserts, and baked goods.
• Extensive knowledge of ingredients, techniques, and flavour combinations in the pastry field.
• Excellent organizational skills and attention to detail, with the ability to manage multiple projects simultaneously.
• Strong understanding of food costs, portion control, and inventory management.
• Ability to work collaboratively in a team environment and effectively communicate with colleagues at all levels.
• Flexibility to adapt to changing priorities and meet tight deadlines.
• Passion for continuous learning and keeping up with the latest trends in the pastry industry.

As the Chef de Partie, you will use your skills to amaze the patrons of our establishment with excellent cooking according to our Head Chef’s recipes and specifications, and your work will be an important factor to our customers’ satisfaction.

In your role, you will assist Head Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies, and also be a mentor to your team members, building them up with the necessary skills to bring them to the next level.

To succeed in the role, you possess a friendly disposition, good communication skills and be able to work in a team. Due to the nature of the job, you will be required to work in a shift pattern to cover early mornings and late evenings.

Requirements

· Minimum 2 years’ experience in culinary (western and local cuisine preferred)

· Food Handling Certificate (Preferred)

Performance (Soft / Core)

· Able to work well in a team setting

· Has high level of initiative, hardworking and willing to work in a fast-paced environment

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Responsibilities

• Responsible for smooth kitchen production
• Assists executive chef in preparation and creation of menus
• Ensure adherence of all standard recipe cards from respective station
• Maintain high level of food presentation and standard food quality according to standard operating procedure
• Maintain & proper stock for the smooth running of operations
• Upkeep hygiene & cleaning of kitchen section
• Provide support ad hoc duties assigned by management & manager

Requirements

• At least 1 year relevant experience in catering
• Passionate in culinary skills
• Flexible, ready to learn, able to multi task
• Able to commit long working hours, weekend and public holidays

Location: Located in the West (Pandan Loop)

Interested candidates are invited to apply online with a comprehensive resume, via the APPLY NOW button below.

We regret that only shortlisted candidates will be notified.

Thank you for applying.

As a Chef you are responsible for:

• Preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed