JOB RESPONSIBILITIES:

• Develop and implement business strategies for the kitchen that align with the company's overall mission, values and strategies.
• Ensure the safety and hygiene standards in the kitchen are established, implemented and maintained.
• Review and control food costing.
• Check and ensure a consistency in the freshness and quality of food.
• Consistently improve and maintain a high quality food preparation and food presentation.
• Supervise associates to keep the kitchen areas organized and tidy on a daily basis especially the refrigerators and storerooms.
• Check and ensure storage of food items complies fully with provincial regulations.
• Purchase food and culinary equipment and supplies for the kitchen. Manage and maintain an acceptable inventory level for operational need.
• Control costs through minimizing wastages by ordering required stock quantities.
• Create new menus for special events/festivities on an annual basis. Work closely with other departments such as Sales, to design special menus for events.
• Ensure staff are well trained by Chefs in food knowledge and preparation.
• Ensure staff grooming, quality of food prepared, staff food handling skills and hygiene standards are observed and complies with regulations and expected standards.
• Conduct monthly meeting with the team to discuss operations issues and brainstorm ideas to improve the standard and presentation of food.
• Conduct performance appraisals for associates and manage their performance through coaching and training in accordance with established Resort standards.
• Submit reports as and when required by Management.
• Perform any other duties as assigned by Management.

JOB REQUIREMENTS :

• Support and uphold the company mission, vision and values.
• Demonstrate and be perceived as a role model.
• Good communications and leadership skills.
• Maintain highest standards of professionalism, ethics, grooming and attitude towards associates and guests.

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough.

3. Able to prepare and cook Bangladeshi Cuisine.

4. Able to prepare meats, cutting slicing and de-veining meats.

5. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

6. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques.

7. Physically fit to carry heavy loading up to 40kg.

8. Able to meet production requirements and make ingredients requests based on production output.

9. Manage cooks in the kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as an all-rounder.

10. Ensure cleanliness of cooking area, processing area, and finished goods area abiding by regulatory requirements.

11. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning, and sanitization of premises.

12. Record temperature gauge for chillers and freezers daily.

13. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

14. Able to read and dish out foods based on platform orders, bulk and regular orders.

15. Always ensure use of Personal Protective Equipment.

16. Ensure kitchen KPIs are met.

17. Reports to Operations Manager.

18. Able to work independently

Skills Required/ Soft Skills:

· Possess strong culinary skills in dishing out Bangladeshi food products.

· Able to operate large capacity cooking equipment, woks and stove.

· Able to work long hours as operations commence from 6am to 10pm and different shifts.

· Multiskilled to handle multiple products at one time and handle staff movements and stations.

. Able to lift heavy bags (up to 40kg)

Educational Qualification:

Diploma Qualification, preferably in F&B or more than 8 years’ experience.

Years of Experience:

At least 3 years running Bangladeshi Food Business

Key Selection Criteria:

. Strong Culinary Skills in preparing Bangladeshi Cuisine

. Ability to work on different shifts and manage staff

. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

. Long hours due to long operational hours

. Physically able to stand long hours

. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training.

The Employer's Information:

Our client is situated within a prestigious 5-star hotel in Singapore, offering guests an exceptional dining experience. With a diverse array of global flavors and seasonal specialties, they ensure that each visit provides a unique and memorable experience.

Job Summary:

As the Breakfast Buffet Manager, you’ll oversee the breakfast buffet service, including menu planning, food preparation, presentation, and staff coordination. Your goal will be to maintain high standards of quality, cleanliness, and service, ensuring that each guest has an exceptional breakfast experience.

Key Responsibilities:

• Design and develop a rotating breakfast buffet menu that aligns with seasonal ingredients and varying dietary needs.
• Prepare and cook breakfast items as part of the buffet offerings, maintaining quality and taste standards.
• Manage and supervise breakfast buffet operations, ensuring all food items are well-prepared and attractively presented.
• Lead, train, and motivate breakfast team members, fostering a positive work environment.
• Monitor food quality, safety, and hygiene standards to meet health and safety regulations.
• Coordinate with kitchen staff for timely food preparation and replenishment.
• Interact with guests to handle special requests, feedback, and complaints promptly and professionally.
• Manage inventory levels and order supplies as needed to ensure smooth buffet operations.
• Assist in setting up, organizing, and breaking down the buffet area daily.
• Control food waste and implement cost-effective practices.
• Ensure that food presentation and buffet setup align with the company’s standards and guidelines.

Requirements:

• Early morning start for preparation (normally 4am)
• Previous experience in a food service or catering role, preferably in a buffet or breakfast setting.
• Proficiency in cooking different cuisines, with a strong eye for quality and presentation.
• Strong organizational and multitasking abilities.
• Excellent leadership and communication skills.
• Knowledge of food safety and hygiene practices.
• Creativity in menu planning and knowledge of dietary trends.
• Ability to work early mornings, weekends, and holidays as required.
• Passionate about creating a welcoming, enjoyable experience for guests.

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

Job Description

• Industry/ Organization Type: F&B Manufacturing
• Position Title: Kitchen Chef / Cook (Korean BBQ)
• Working Location: Orchard
• Working Hours: 5 days (Monday to Friday, 9 AM – 6 PM)
• Salary Package: Basic Salary up to $4,500 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
• Ensure all dishes are made according to the restaurant’s recipes, maintaining the authenticity of Korean BBQ cuisine.
• Ensure that meats are grilled to perfection, taking into account customer preferences for cooking levels.
• Manage kitchen operations, ensuring that the kitchen runs efficiently during service.
• Present dishes attractively, maintaining a high standard of food aesthetics and quality.
• Any other ad-hoc duties as assigned.

APPLY NOW!!!

• Possess a Diploma in Culinary Arts or relevant field
• Has 2+ years of culinary experience, preferably in a Korean cuisine-focused establishment
• Proficient in cooking Korean BBQ, including handling and grilling premium meats

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69988 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Position: Chef de Partie

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Singapore Based (Kaki Bukit)
• 6 days 7am-7pm (1hour break )
• Salary - $2800 - 3500
• Assist in the smooth-running operations of a catering kitchen; Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
• Career Progression Opportunities

Job Responsibilities:

• Assist in the smooth-running operations of a catering kitchen.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
• Check quantity and quality of items ordered are received and stored in proper condition.
• Strictly adhere to minimize food and supply waste and theft.

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

We will need this talented individual to:

• 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 Requirement:

• Current Senior Sous Chef or Sous Chef with more than 10 years of experience in a 5-star hotel or reputable restaurant group

• Minimum Degree required

• Intermediate English language proficiency

• Basic knowledge of MS office, Exel and Payroll Software

• High level of flexibility

We are looking for motivated individuals to join our kitchen:

• Develop seasonal and special menus to enhance the dining experience.
• Ensure all menu items are prepared to the highest standards, with a focus on flavor, presentation, and authenticity.
• Maintain the highest level of culinary excellence, adhering to the standards required for Michelin recognition.
• Oversee all kitchen operations, ensuring that dishes are prepared to specification and meet the restaurant's quality standards.
• Conduct regular taste tests and quality checks to ensure consistency.
• Lead, train, and mentor the kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Foster a positive and productive work environment, promoting teamwork and professional growth.
• Schedule and manage kitchen staff to ensure efficient operation and optimal staffing levels.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure all kitchen equipment is properly maintained and in working order.
• Implement and enforce standard operating procedures and kitchen safety protocols.
• Manage inventory levels, ensuring the availability of high-quality ingredients while minimizing waste.
• Work with suppliers to source the best ingredients, maintaining relationships and negotiating favorable terms.
• Monitor food costs and implement cost-saving measures without compromising quality.

Requirement:

• At least 12 years experience in Tapas
• Extensive knowledge and expertise in Spanish Tapas
• Prefer to Have Food Hygiene Cert
• Commitment to work rotating shifts, weekends, and public holidays.
• Motivated team player, good communication skills.

We are looking for a skilled and experienced Chinese Chef to work as a private chef at a private residence. This role is for a 15-day period, where you will prepare and serve high-quality, authentic Chinese dishes for the household. The ideal candidate will have expertise in Chinese culinary techniques and be comfortable working independently in a private setting.

Job Responsibilities:

• Plan and prepare daily meals, focusing on authentic Chinese dishes that align with dietary preferences and high standards.
• Maintain a clean and organized kitchen at all times.
• Source fresh ingredients and ensure high-quality produce is used in all dishes.
• Handle meal service from preparation to plating, ensuring timely and high-standard presentations.
• Adhere to food safety and sanitation protocols at all times.
• Communicate with household staff as needed to ensure smooth meal service.

Job Requirements:

• Proven experience as a Chinese Chef, ideally in a private chef or similar role.
• Mastery of Chinese cuisine and familiarity with traditional and modern Chinese cooking techniques.
• High attention to detail, presentation, and flavor.
• Ability to work discreetly and professionally in a private residence.
• Excellent time management and organizational skills.

You will faithfully and diligently serve the company and carry out the duties and responsibilities of your position and other duties and responsibilities that are assigned to you from time to time.

Duties and Responsibilities:

1. Specialized in Asian Cuisine only

2. Setting up the kitchen with cooking utensils and equipment.

3. Study each recipe and gather all necessary ingredients

4. Cook food in a timely manner

5. Delegate tasks to kitchen staff

6. Inform the wait staff about daily specials

7. Ensure appealing plate presentation

8. Supervise Cooks and assist as needed

9. Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

10. Monitor food stock and place orders

11. Check freshness of food and discard out-of-date items

12. Experiment with recipes and suggest new ingredients

13. Ensure compliance with all health and safety regulations within the kitchen area

Overview:

As a Junior Sous Chef at CÉ LA VI you will play a pivotal role in our kitchen brigade, working closely with the Executive Chef and Sous Chefs. You will be responsible for assisting in the management of the kitchen operations, supervising culinary staff, and ensuring the delivery of outstanding cuisine to our guests. This position offers an excellent opportunity for career advancement and development within our renowned establishment.

Key Responsibilities

• Assist in the planning and execution of menu items with a focus on creativity and quality.
• Supervise and mentor culinary team members, including Commis Chefs and stewards.
• Oversee daily kitchen operations, ensuring efficiency and adherence to standards.
• Ensure strict compliance with food safety and hygiene regulations.
• Assist in menu development, recipe creation, and costing.
• Manage inventory, ordering, and stock rotation.
• Participate in maintaining kitchen equipment and facilities.
• Embrace opportunities for culinary learning and growth.
• Assist with Culinary & Food Safety Administration, HR Coordination, Food Costing & Recipe Management and Events Planning and Menu Updates & Printing

Qualifications

• 4-5 year experience
• Proven experience as a Chef de Partie or similar role in a reputable restaurant or hotel.
• A culinary degree or equivalent certification is a plus.
• Strong culinary skills and creativity in the kitchen.
• Leadership abilities and experience in supervising culinary staff.
• Proficient in menu planning, recipe development, and cost control.
• Excellent knowledge of food safety and sanitation standards.
• Ability to thrive in a high-pressure, fast-paced kitchen environment.
• Strong communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays as required.

You will faithfully and diligently serve the company and carry out the duties and responsibilities of your position and other duties and responsibilities that are assigned to you from time to time.

Duties and Responsibilities:

1. Specialized in Asian Cuisine only

2. Setting up the kitchen with cooking utensils and equipment.

3. Study each recipe and gather all necessary ingredients

4. Cook food in a timely manner

5. Delegate tasks to kitchen staff

6. Inform the wait staff about daily specials

7. Ensure appealing plate presentation

8. Supervise Cooks and assist as needed

9. Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

10. Monitor food stock and place orders

11. Check freshness of food and discard out-of-date items

12. Experiment with recipes and suggest new ingredients

13. Ensure compliance with all health and safety regulations within the kitchen area

Central Kitchen Sous Chef

Job Description

• Lead the kitchen operation team to prepare and deliver quality product.
• Work with the kitchen team to maintain tacit understanding and work efficiency.
• Assist the chef ensure prepare or supervise cooking and other food preparation activities on a daily basis. In additional, the cooking equipment, work area and ingredients need to be checked to ensure compliance with regulatory standards. If the materials are insufficient, have to place an order as soon as possible.
• Assist in other ad-hoc operational duties where required
• Sous chefs may also be responsible for reviewing kitchen inventory and estimating what foods are needed.
• In addition, sous chefs may be responsible for running the kitchen in the head chef’s absence.

Job Requirement

• Good interpersonal & communication skill
• Energetic & good team player
• Other ad-hoc duties as assigned
• Able to work independently, teamwork, pressure, hot and oily environment.

Job Highlights

• Learn about Wines
• European French Cuisine
• Fun Team

Job Description

• Lead in the creation, preparation and design of all food menus

• Lead in R&D of new dishes

• Produce high quality plates both design and taste wise

• Ensure that the kitchen operates in a timely way that meets our quality standards

• Fill in for the Head Chef in planning and directing food preparation when necessary

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Manage and train kitchen staff, establish working schedule and assess staff’s performance

• Order supplies to stock inventory appropriately

• Comply with and enforce sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

Job requirements:

· Able to prepare and cook and plate menu dishes independently

· Experience in European cuisine will be great advantage

· Handle full-house crowd pressure and fulfil orders on time

· Experience in handling private dining events/ birthday dinners/ company seminars etc. will be good advantage

· Trained in food safety and hygiene

· Understand fire and workplace safety principles

· Willing to assist in front-end operations (if needed)

Other information:

· Staff meals

· Transportation claims (when applicable)

· AWS, AL, ML

· Medical and dental benefits

· Small and close-knit team

· 5.5 day

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Job Description

• Slice and prepare fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in texture and presentation.
• Inspect fish and seafood quality to ensure they meet freshness and quality standards.
• Plate sashimi dishes attractively, following the restaurant's presentation guidelines.
• Collaborate with the Head Chef and kitchen team to develop seasonal sashimi dishes and keep the menu innovative.
• Follow all food safety protocols for handling and storing raw fish and seafood to prevent contamination and ensure customer safety.
• Maintain a clean and organized sashimi station, ensuring all necessary tools and ingredients are readily available.
• Work closely with kitchen staff to facilitate smooth service and manage order flow efficiently during peak periods.

Job Requirements

• Previous experience as a sashimi or sushi chef with strong knowledge of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision for uniform, thin slices.
• Familiarity with different types of fish, seafood, and garnishes used in sashimi.
• High attention to detail and commitment to maintaining food safety and cleanliness standards.
• Genuine interest in Japanese culinary traditions and enthusiasm for working with fresh, premium ingredients.
• Physical ability to stand for extended periods, use sharp knives, and work in a high-paced kitchen environment.
• Effective teamwork skills, good communication with kitchen staff, and the ability to stay composed under pressure.

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Highly motivated, enthusiastic individual who can work in a dynamic working environmen. Handling in the daily operation of the kitchen, including menu development South Indian cuisine, inventory and cost control. Oversee the activities of the kitchen staff and monitor food production, safety and hygiene practise. Mixing and preparing of Indian spices. Able to create new flovar of cuisine. Able to cook all South Indian Veg and Non Veg Items with Rotiprata.

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook and Restaurant Manager for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• Degree with 5-7 years of expeience in cooking
• To work in a growing Indian / Muslim restaurant

He is required to work on weekends and public holidays and take off on a weekday.

To speak the language: English, Tamil

Work Demands a 12 hours of work time or shift time.

Salary would be provided between 10th and 15th of Every Month.

The Employer Provides Free food and Accommodation to the candidates.

North Indian Chef (Tandoori and Curry)

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook and Restaurant Manager for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do a break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Break fast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.
• Degree holder with 12+ years of experience in cooking

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He is required to work on weekends and public holidays and take off on a weekday.

To speak the language: English, Tamil & Hindi

Chef de Partie / Junior Sous Chef (Western Cuisine)

• 5/6 days (tbc during interview)
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

Responsibilities:

• Craft, cook, and present dishes in line with menus.
• Collaborate with senior chefs on menu innovation.
• Manage inventory and supply orders.
• Uphold kitchen cleanliness and safety standards.
• Guarantee food quality and presentation.
• Comply with food handling and storage protocols.

Requirements:

• Professional culinary certification preferred.
• 1-2 years of experience in a similar role.
• Customer-focused approach.
• Strong communication and teamwork skills.
• Positive and proactive attitude.

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

Tay Shiong Luan | EA Personnel No.: R23115166

Responsibilities:

• Prepare, cook, and present a wide range of Indian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

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

Tay Shiong Luan | EA Personnel No.: R23115166

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

As a Chef De Partie you will be responsible for the following:

Responsibilities:

• Ensure quality control food prepared in area of work
• Ensures adequate mis-en place is prepared
• Organises all necessary food requisitions and food transfers directed by the oulet chef
• Ensures that all items are properly served and rotated to the specification in the Food Preparation Department
• Ensures the proper handling, cleanliness and maintenance of the work area and equipment
• Ensures a professional attire and personal hygiene at all time

• Requirements:
• Candidate must be able to communicate in simple English
• Able to perform spilt shifts including on weekends and public holidays
• Strong interest and passion in culinary

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $200 per year
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted applicants will be notified.