Chef De Partie

We're on the look out for enthusiastic individuals to join our team as a Chef De Partie. This is a fantastic opportunity for those who have passion for F&B industry and want to be part of a Vibrant team.

JOB DETAILS:

➡ Position: CHEF DE PARTIE

➡ Location: 600 N Bridge Rd, Parkview Square (3 min Walking distance from BUGIS MRT)

➡ Salary: $2400-3000

➡ 5 Working days per week.

➡ 2 Shifts per day roster (opening & closing)

Key Responsibilities:

• Directly reports to the Sous-Chef
• Assist the Sous Chef to achieve the result in guest satisfaction, colleague, health and safety.
• Demonstrate company values.
• Demonstrate passion for service
• Inspiring others.
• Innovates and takes smart risk.
• Promoting and learning.
• Exhibits recognition, respect and tolerance in dealing with customer-related requests and situations.

Technical Skills and Experience

Required:

• Completion of Chef Apprenticeship

• Good Hygiene Knowledge

• Effective trainer, experienced in the delivery of skills training

• Safe and accurate knife skills

• Knowledge and experience in a variety of different cooking methods.

Join our team and make a difference! This is your chance to gain hands on experience in the Amazing F&B World, learn new skills and kick-start a fulfilling career in the F&B industry. Apply today and bring your passion to our friendly dynamic team!

Alpha HR Pte Ltd | EA License No. 24C2354

Lee Mong Yang Alex | EA Reg No. R24123784

New concept Soft opening now

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interview New concept Coming in December 2024

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interview

New concept soft opening now

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interviewNew concept Coming in December 2024

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interview

Job Posting: Chef de Partie

Location: Khao singapore

About Us:

Khao is a premier dining establishment dedicated to delivering exceptional culinary experiences. We take pride in our authentic flavors, innovative presentations, and impeccable service.

Position: Chef de Partie

Key Responsibilities:

• Oversee and execute food processing tasks with precision and efficiency.

• Ensure all food preparation and production adhere to the company’s Standard Operating Procedures (SOPs).

• Maintain high standards of cleanliness and hygiene in the kitchen at all times.

• Collaborate with the culinary team to ensure smooth kitchen operations.

• Monitor inventory and coordinate with the team for stock management.

• Assist in menu development and contribute ideas for new dishes.

Requirements:

• Proven experience as a Chef de Partie or similar role in a fast-paced kitchen environment.

• Strong knowledge of food safety and hygiene standards.

• Ability to follow SOPs and maintain consistency in food quality.

• Excellent organizational and multitasking skills.

• Passion for culinary excellence and attention to detail.

What We Offer:

• Competitive salary

• Opportunity for growth and professional development

• A vibrant and supportive team environment

How to Apply:

Interested candidates, please send your CV and a brief cover letter to [[email protected]]. We look forward to welcoming you to the Khao family! prefer singaporean /PR

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Coordinates daily tasks with the Sous Chef.
4. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
5. Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
6. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
7. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
8. Full awareness of all menu items, their recipes, methods of production, and presentation standards.
9. Follows good preservation standards for the proper handling of all food products at the right temperature.
10. Operate and maintain all department equipment and reporting of malfunctioning.
11. Ensure effective communication between staff by maintaining a secure and friendly working environment.
12. Establishing and maintaining effective inter-departmental working relationships.
13. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
14. Personally responsible for hygiene, safety, and correct use of equipment and utensils.
15. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
16. Checks periodically expiry dates and proper storage of food items in the section.
17. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.
18. Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
19. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
20. Daily feedback collection and reporting of issues as they arise.
21. Assess quality control and adhere to hotel service standards.
22. Carry out any other duties as required by management.

About us:

Kachipuram Cafe is a renowned vegetarian Sattvic restuarant in the heart of Singapore, specializing in authentic Tamil cuisine. We are committed to delivering traditional flavours with a modern touch, offering an exceptional dining experience to our customers.

Job Description:

We are seeking an experienced Chef specializing in Tamil vegetarian cuisine to join our team. The idieal candidate will have a deep understanding of traditional Tamil recipies, cooking techniques, and ingredients, with a passion for creating high-quality, authentic dishes that align with our Sattvic principles.

Key Responsibilities:

Prepare and cook authentic Tamil vegetarian dishes, including traditional breakfast,lunch,dinner, and festive specials.

Develop and maintain the quality and taste of the food to meet customer expectations.

Innovate and introduce new dishes to the menu while preserving the essence of Tamil cuisine.

Train and mentor junior kitchen staff, fostering a collaborative work environment.

Requirments:

Minimum of 10 years of experience specializing in Tamil Brahmin vegetarian cuisine.

In depth knowledge of Tamil cooking methods, spices, and traditional recipes.

Strong understanding of Sattvic food principles is a plus.

Excellent organizational and time management skills.

Ability to work under pressure and maintain high standards of food quality.

Proficiency in Tamil and English for effective communication.

What We Offer:

A competititve monthly salary of SGD $2800.

A chance to work in a culturally rich environment with like-minded professionals.

Opportunities to contribute ceatively to the menu and grow professionally.

How to Apply:

Interested candidates, please email your updated resume and a brief cover letter to [email protected] with the subject line:"Application for Chef- Tamil Vegetarian Cuisine."

Join us at Kanchipuram Cafe and help us bring authentic flavours of Tamil Nadu to the vibrant city of Singapore!

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment
- Experience leading and developing a team
- Certificate in commercial cookery or equivalent experience
- Good understanding of food safety concerns
- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment

- Experience leading and developing a team

- Certificate in commercial cookery or equivalent experience

- Good understanding of food safety concerns

- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

- Attractive Salary $$

- Performance Incentives (quarterly)

- Rapid Career Growth

- 5 days work week and 2 days OFF, 44 hours

- Outpatient & Hospitalisation benefits

- Staff meals & discounted meals

- Sign-up bonus of $2,000

- Staff referral programme of $500

- Various types of leave entitlements

- Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

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

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

The restaurant modern casual steak house concepts with with 25 pax seating capacity located near jalan besar / rochor mrt.

The primary role of the Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication, people management, meticulous, service-oriented skill and a good team player.

Key Responsibilities:

• Support the Head and Sous Chef to ensure smooth daily operations.
• Prepare and portion food using standard recipes and presentation instructions.
• Maintain full awareness of menu items, recipes, production methods, and presentation standards.
• Check ingredients, equipment, inventory, and supplies for smooth restaurant operation.
• Store food products correctly in refrigerators and containers with proper handling.
• Uphold high standards of sanitation, cleanliness, and safety in all kitchen areas.
• Maintain and clean all equipment regularly.
• Assist in monthly inventory counts and accurately record food wastage.
• Collaborate with staff to ensure high satisfaction with food items.
• Complete any other assigned duties as needed

Requirements:

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Prior work experience would be an advantage
• Possess basic food and hygiene certificate is required
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Positive service attitude, coachable, willingness to learn
• High standard of personal hygiene

Summary of role requirements:

• 5 day per week
• 2-5 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $2200 - $2700 per month

Position: Baker-Chef De Partie

Job Responsibilities:

• Responsible for daily preparation and baking of breads and viennoiseries.
• Ensure all baked goods are of consistent quality and standards by adhering to recipes and SOPs.
• Ensure food hygiene and safety standards are maintained
• Maintain the cleanliness and organization of the work area.
• Monitor and track the inventory level of finished goods, baking ingredients and supplies.
• Perform mise-en-place and minimise food waste.
• Any other ad hoc duties assigned

Job Requirements:

· Minimum 3-4 years of experience working in a bakery.

· Possess passion for baking, a positive attitude and problem-solving skills.

· Detail-oriented and able to multitask.

· A team player and willing to learn and adapt.

Benefits

• 5-day work week

• Performance incentive

• Meal allowance

• Medical benefits

• Staff discount

Job Description & Requirements

Position: FT Chef/Kitchen Helper

Location: Little India

Salary: $1,700 - $2,000 per month

Work Hours: 6 days a week, two shifts available:

1. 9:00 am - 9:00 pm

2. 12:00 pm - 12:00 am

What We Offer:

1. Competitive Salary based on experience

2. Opportunity to grow and advance within the team

Requirements:

1. Prior kitchen or culinary experience is a plus.

2. Ability to work in a fast-paced environment.

3. Must be punctual, reliable, and willing to learn.

4. Chinese speaking would be advantageous.

How to Apply:

Interested applicants may apply here or WhatsApp 85881419

Singaporean & PRs (Malaysian are welcome)!

Gladwin Teo Jian Rong

EA No. 23C1599

EA Personnel no. R1768774

SALARY $2200-$3500 PER MONTH depends on experience

5 days work week, 14 days leave, sales incentive, joining bonus


Main responsibilities are as follows:

Pastry chef in all areas of kitchen management

Be a team player and promote positive team dynamics in kitchen and restaurant

Be fully aware and well trained to prepare every item in the menu to high quality standards

Develop a strong knowledge of all company menu items/ products

Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times

Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs

Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)

Waste management – In line with regulations and agreed procedure

Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities

Advising on kitchen equipment requirements including cooking and service hardware

On-going general maintenance and cleanliness of the kitchen and all food preparation areas

Commis salary range $2,200-$2,500

CDP salary range: $2,600.00 - $3,000.00 per month

Junior Sous Chef salary range: 2,800.00 - $3,500.00 per month

Job Description & Requirements

Position: FT Chef/Kitchen Helper

Location: Little India

Salary: $1,700 - $2,000 per month

Work Hours: 6 days a week, two shifts available:

1. 9:00 am - 9:00 pm

2. 12:00 pm - 12:00 am

What We Offer:

1. Competitive Salary based on experience

2. Opportunity to grow and advance within the team

Requirements:

1. Prior kitchen or culinary experience is a plus.

2. Ability to work in a fast-paced environment.

3. Must be punctual, reliable, and willing to learn.

How to Apply:

Interested applicants may apply here or WhatsApp 85881419

Singaporean & PRs (Malaysian are welcome)!

Gladwin Teo Jian Rong

EA No. 23C1599

EA Personnel no. R1768774

Chef de Partie Job description

• Preparing food: Preparing, cooking, and presenting dishes for their assigned section
• Managing staff: Supervising and training commis
• Maintaining food hygiene: Ensuring food hygiene standards are met and following health and safety rules
• Controlling costs: Monitoring portion and waste control to keep within budget
• Developing menus: Helping the sous chef and head chef develop new dishes and menus
• Keeping the kitchen clean: Clean the kitchen after and between meals
• Complying with policies: Complying with all policies and procedures, as well as legal requirements

Chef de Partie Skills & Requirements

• Qualification from a culinary school.
• Preferably minimum 2+ years of experience in a similar position.
• Interest for French Bistro cuisine.
• Good communication skills.
• Ability to thrive in a high-pressure environment.
• Organized, assertive, motivated.
• Good standards for cleanliness, health, and safety.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.
• Salary depending on skills and experience

JOB DESCRIPTION:

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

JOB REQUIREMENT:

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

Position: FT Chef/Kitchen Helper

Location: Little India

Salary: $1,700 - $2,000 per month

Work Hours: 6 days a week, two shifts available:

1. 9:00 am - 9:00 pm

2. 12:00 pm - 12:00 am

What We Offer:

1. Competitive Salary based on experience

2. Opportunity to grow and advance within the team

Requirements:

1. Prior kitchen or culinary experience is a plus.

2. Ability to work in a fast-paced environment.

3. Must be punctual, reliable, and willing to learn.

How to Apply:

Interested applicants may apply here or WhatsApp 85881419

Singaporean & PRs (Malaysian are welcome)!

Gladwin Teo Jian Rong

EA No. 23C1599

EA Personnel no. R1768774

*Job Overview:*

We’re seeking a passionate and energetic Sous Chef to join our catering central kitchen team.

As the right hand to our Head Chef, you'll play a key role in ensuring the smooth and efficient operation of the kitchen, from overseeing food preparation to managing staff and ensuring the highest quality standards are met. You’ll have the opportunity to contribute to menu development, train new team members, and maintain a well-stocked, organized kitchen.

*Key Responsibilities:*

- Assist the Head Chef in supervising and coordinating kitchen staff.

- Support menu planning, incorporating seasonal changes and customer preferences.

- Manage kitchen operations to ensure timely and high-quality food preparation.

- Maintain inventory, order supplies, and manage stock levels.

- Provide hands-on support with cooking, food preparation, and plating.

- Train, schedule, and evaluate kitchen employees to meet culinary standards.

- Ensure all kitchen safety, hygiene, and sanitation regulations are followed.

- Step in to manage the kitchen team in the Head Chef’s absence.

*Qualifications & Skills:*

- Minimum 3 years of experience in a professional kitchen setting.

- Culinary qualification is a plus.

- Valid Food & Hygiene Certificate.

- Proficient in MS Office; experience with F&B software is an advantage.

- Strong leadership skills with the ability to motivate and guide a team.

FHC will be sponsored

Career Progression

Variable Bonus

Comprehensive Staff Medical Benefits

5 days a week

Near MRT Station

Role Summary

To prepare and produce food of highest possible level of quality, service and cleanliness in accordance to the Company’s Standard Operations Procedures (SOP).

Responsibilities:

• Prepares raw fish in an appropriate manner
• Slices ingredients into perfect strips
• Makes sushi rice with perfect form and consistency
• Manages storage of fruits, vegetables, and meat such as crab, eel, salmon, and tuna
• Monitors inventory of supplies
• Handles restocking of ingredients
• Ensures adherence to the highest quality food preparation and hygiene standards

Requirements:

• Minimum 2 years of culinary experience. Preferably in Japanese Cuisine or a Hotel concept.
• Knowledge of food safety requirements for restaurants
• One should have a “can do” attitude.
• Split Shift will be required.

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment
- Experience leading and developing a team
- Certificate in commercial cookery or equivalent experience
- Good understanding of food safety concerns
- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Looking for Pastry Commis

Location: Lavender

Type: Perm Part-Time

Responsibilities:

Assist in preparing and producing pastries and desserts.

Follow recipes and maintain quality standards.

Keep the pastry station clean and organized.

Support the pastry chef with daily tasks.

What We Offer:

Competitive salary.

Opportunities for growth.

A creative work environment.

Requirements:

1. No experience needed.

2. Able to work on weekends.

3. Strong attention to detail and creativity.

4. Ability to work in a fast-paced environment.

How to Apply:

Singaporeans/PRs/Student Pass/LVTP only!

Interested applicants may apply here or WhatsApp 85881419.

Gladwin Teo Jian Rong

EA No. 23C1599

EA Personnel no. R1768774

Description

Benefits Summary:

• Basic Up $3,180
• Stable Career Opportunity
•5 days incl weekend

Location: CBD

Responsibilities:

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in
perfect sanitary condition
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift.
• 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.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

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

Gan Chen Yun
Registration Number: R23116696
EA Licence No.: 06C2859 (MCI Career Services Pte Ltd)

We are looking for a sous-chef de cuisine to assist our Chef and supervice our kitchen staff in the expression of our cuisine.

The sous-chef de cuisine will be responsible for delivering the menu with quality, precision, and control, training kitchen staff, collaborating with restaurant management when Chef is away, optimizing staff productivity, and pro-active in the kitchen.

To ensure success, you should have good leadership skills, ability to follow the Chef lead, with some experience in managing a team of kitchen staff in a high-pressure environment. Knowledge of French Bistro, French cheese, wine pairing, sous-vide techniques and basic French language is a plus. Top candidates are passionate individuals with a passion for good food, French bistro culture and excellent service.

Sous-chef de Cuisine Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Delivering the menu and the plating presentation for each dish according to the company standards.
• Assisting the Chef, helping coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Assisting in stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Sous-Chef de Cuisine Requirements:

• Qualification from a culinary school.
• Preferably minimum 2+ years of experience in a similar position.
• Knowledge of food principles, sous-vide techniques, French cheese and best practices is a plus.
• Passion for French Bistro cuisine that delights and attracts customers.
• Good communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Innovative thinking, organized, assertive, motivated.
• Good standards for cleanliness, health, and safety.
• Experience assisting inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

Preparing, seasoning, and decorating meals and dishes.

Overseeing all aspects of kitchen operations.

Creating menus, recipe creation, studying recipes, setting up menus, menu development, and preparing high-quality dishes.

Set-up the kitchen with cooking utensils and equipment, like knives, pans etc.

Cook food in a timely manner.

Involves managing and supervising the kitchen staff to make sure that food is prepared and maintain the standard taste level.