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：

* Strong experience in Korean cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Korean dishes

* Proficient with BBQ and Korean specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

• 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.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and splite shift
• Must be able to work extra hours if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Responsibilities:

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

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

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

· Overseeing all kitchen operations.

· Enforcing safety and sanitation standards in the kitchen.

· Keeping up to date with industry trends.

· Receiving feedback and making improvements where necessary.

Requirements:

· Past experience as a working chef.

· Advanced knowledge of the culinary arts.

· Perfectionism in sanitation and quality control.

· Expert multitasking ability.

· Great leadership and interpersonal skills.

· Ability to run stocktaking and place orders for resupply

· Exemplary work ethic in a high-pressure environment.

· Passion and pride for delighting people with food.

· Able to work on weekend and public holiday

Our Passion is Food!

At our company we are committed to two things, great food and outstanding service! We are a F&B group which has a mixed bag of operations. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

We are looking for an Hands on Chef to join and Lead our team. He will be responsible for all food production including that used for restaurants, catering functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Central Kitchen Production Planning for Catering and OEM supplies

- Preparation and Cooking of Indian Food ( South and North Indian)

· Plans menus for all food outlets, catering and events orders

· Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.

· Approves 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.

· Establishes controls to minimize food and supply waste and theft.

· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

· Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

· Attends food and beverage staff and management meetings.

· Consults with the Director & General Manager about food production aspects of special events being planned.

· Cooks or directly supervises the cooking of items that require skilful preparation.

· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to

· achieve maximum profitability.

· Evaluates food products to assure that quality standards are consistently attained.

· Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

· In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

· Evaluates products to assure that quality, price and related goods are consistently met.

· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Provides training and professional development opportunities for all kitchen staff.

· Ensures that representatives from the kitchen attend service line-ups and meetings.

· Periodically visits dining area when it is open to welcome members.

· Support safe work habits and a safe working environment at all times.

· Perform other duties as directed.

CHEF SUPERVISORY RESPONSIBILITIES

· Interview, select, train, supervise, counsel and discipline all employees in the department.

· Provide, develop, train, and maintain a professional work force.

· Ensure all services to members are conducted in a highly professional and efficient manner.

· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

OTHER SKILLS AND ABILITIES

· Ability to interact positively with supervisor, management, co-worker’s, members, and the public to promote a team effort and maintain a positive and professional approach.

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

· Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, subordinate and/or violent behaviour.

QUALIFICATIONS

· To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The

· requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable

· accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

· Basic qualification, most important is the relevant work experience in the cuisine and industry.

LANGUAGE SKILLS

· Ability to read, analyse, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.

· Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.

COMPUTER SKILLS

Working knowledge of various computer software programs. (Word, Excel)

CHEF WORK ENVIRONMENT

While performing the essential functions of this job, the employee is expected to work or replace any staff in the kitchen.

- Location(s): CBD area, Esplanade MRT, Downtown MRT

- Working Days: 6 days/week

- Working Hours: 11am to 11pm (2 hours break)

Responsibilities & Requirements

- Assist the team in menu planning, inventory management, and ordering supplies.

- Ensure consistency in the food preparation and presentation.

- Maintain a clean and hygienic kitchen environment, adhering to all food safety and sanitation guidelines.

- Assist in managing stock levels, ensuring adequate supply without overstocking.

- Ability to stay calm under pressure and solve issues quickly and effectively.

- Able to work in a fast-paced environment.

Benefits

Product Trainings | Incentives & Allowance | Annual Leave | Medical Benefits | Dental Benefits | Staff meals

We look forward to working with you!

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

1. plan, assign and review the work of a large staff of cooks and food service personnel.

2· coordinate the work activities of cooks and food service personnel in a large institutional kitchen.

3· establish and maintain effective working relationships with subordinates and associates.

4· prepare weekly work schedules and requisitions for commissary meats and other food items.

5· engage in inventory of food items and prepare estimate of quantities of food items to be prepared.

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

General infomation :

• Cafe, Asian Western fusion food.
• 5 days work week
• Meals provided
• Located at Farrer park and Tanjong Pagar

Personality & Attributes :

• Confident & Out-spoken
• Professional
• Jovial & Self-motivated
• Takes initiative
• A team player
• Growth-minded

Fresh graduates from culinary schools/course are welcomed

Responsibilities:

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

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work at night shift.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• 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.

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Responsibilities:

• Prepare and cook assigned dishes for serving according to the menu
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to companies and government regulatory control
• Able to fill in any area of kitchen at any time.
• Keeping the utensils and equipments clean and sanitary.
• Removing trash and storage bins
• Ensure safe operations of all equipment and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations set by the Company, clients and government
• Perform any other related duties as assigned by immediate superior.

Job Requirements:

• Proven min 2-5 years of experience as chef.
• Food Hygiene cert required
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude
• Able to work at a fast pace environment
• Able to work on public holidays and weekends.
• Able to work night shift and split shift.
• Must have fishhead steamboat relavant working experience

1. Kitchen Operations:

• Monitor food preparation for brand-specific offerings, ensuring culinary techniques, plating standards and quality controls are followed consistently.
• Implement workflow optimization strategies for brand kitchens, analyzing processes, identifying efficiencies and implementing changes to enhance kitchen operations.
• Conducting routine checks, coordinate equipment repair or maintenance for brand kitchens and ensure all kitchen equipment is in optimal working condition. Report to Deputy Executive Chef for any repairs required.

2. People Management & Development:

• Participate in recruitment processes, assist in defining job roles, conduct interviews, and provide input on hiring decisions to fill operational positions.
• Coordinate training programs with HR, provide guidance, and support employee development initiatives to improve skills, performance, and career advancement prospects.
• Assist in performance management processes, conduct evaluations, provide feedback, and support performance improvement efforts for operational staff across district.
• Drive employee engagement across specific brand, recognize accomplishments, organize engagement activities, and foster a positive work environment.
• Identify and develop leadership talent across specific brand, provide leadership development programs, mentorship, and career advancement opportunities to build a strong leadership pipeline.
• Address and resolve employee conflicts or disputes across specific brand, conduct investigations, mediate discussions, and implement conflict resolution strategies to maintain a productive and cohesive workforce.

3. Quality Assurance:

• Monitor compliance with quality standards, safety protocols, and regulatory requirements across specific brand, conducting bi-monthly inspections, and reviews.
• Monitor quality control protocols across specific brand, including product inspections and corrective actions to maintain consistent quality standards.
• Monitor food safety practices across specific brand, including training staff on food handling procedures, conducting food safety audits and maintaining health department compliance.
• Monitor hygiene standards across specific brand, ensuring cleanliness, sanitation, and hygiene protocols are followed, and addressing any non-compliance issues.
• Monitor pest control measures across specific brand, coordinate pest inspections, and take corrective actions to prevent and address pest issues in kitchen areas.
• Monitor quality improvement initiatives across specific brand, implement corrective actions and drive continuous improvement in quality standards and customer satisfaction.

4. Workplace Safety & Security:

• Conduct safety audits, inspections and risk assessments to identify hazards, mitigate risks, and comply with occupational health and safety regulations.
• Investigate incidents, accidents and implement corrective actions and preventive measures to prevent recurrence.
• Monitor safety training initiatives across specific brand, including regular training sessions, safety drills, and certification programs for staff members.
• Monitor and address workplace hazards across specific brand.
• Implement safety measures and ensure compliance with safety regulations.
• Conduct risk assessment training across specific brand.
• Conduct emergency response plans across specific brand, drills and simulations, and ensure staff readiness to handle emergencies such as fires, medical incidents, and evacuations.
• Conduct bi-monthly safety inspections across specific brand, identify safety hazards, and implement corrective measures to address deficiencies and prevent accidents.

5. Menu Management:

• Assist Deputy Executive Chef on menu development, including concept creation, recipe testing and menu item selection.
• Assist Deputy Executive Chef on seasonal menu changes, promotions to attract customers and increase sales.
• Train staff on menu items, including menu tastings and product knowledge sessions.

6. Inventory & Cost Management:

• Monitor inventory control procedures within the brand, including inventory tracking, stock transfers, ordering processes, excess inventory and inventory accuracy checks.
• Monitor waste reduction initiatives for brand-level operations, including waste tracking systems, portion control measures, and training programs to reduce waste and improve profitability.
• Track budget performance, analyze spending patterns and make budget adjustments to optimize resource allocation and financial performance.

7. Others:

• Perform any other additional responsibilities as assigned by Deputy Executive Chef.

Knowledge’s of kitchen management.

Hygiene and cleanliness awareness

Able to cook Chinese, Indonesian , Thai and Western Cuisine

Must be able to wash, cut, and prepare foods designated for cooking.

Prepared food meets the required quality and quantity.

Manage food costing, stock control, inventory and waste management.

Must be able to work overtime.

Ready to work any shift

Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

Flexible working hours, including weekends and evenings, when necessary.

Job Description:

• Prepare high quality Chinese or Western food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• To control the food cost and the consistency of quality and quantity of food served
• Assists in the implementation of annual promotion plan and menu change cycle
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely
• Recommend and organize proper and systematic storage of food items in the kitchen
• Prepares duty rosters schedules vacation and public holidays accordingly
• Competent with health, safety, and other emergency procedures
• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef

Requirements:

• Current Junior Sous Chef or Sous Chef with Italian Cuisine Experience
• Basic knowledge of MS office
• High level of flexibility and adaptability
• Able to work public holidays and weekends

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：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed