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

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

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

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

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

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

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

Benefits:

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

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

https://www.lobehold.com

https://instagram.com/tlbg.openarms

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

Pastry Cook

• Working Days: 5 days rostered work week (May be required to work weekends/PH)
• Working Hours : 8am to 5:30pm
• Location: Buroh Lane [ Shuttle service from Lakeside MRT ]
• Salary: up to $2600

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Junior Sous Chef

Salary: up to $3200

Working Hours: Mon - Fri (9am to 7pm)

Working Location: Central Kitchen (Tai Seng)

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Requirement:

• At least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a Diploma in pastry & bakery will be advantages

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

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

The candidate roles and responsibilities are to control, maintain and prepare high-quality Indian Traditional cuisine for customers to enjoy.

Responsibilities

• Manage food preparation and production of Indian cuisine items e.g Biryani, Prata, Curry, Kuli Paniyaram
• Ensure efficient, cost-effective operation and profitability of food production
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Ensure best cleanliness and sanitation practices
• Manage compliance with food and beverage hygiene policies and procedures.
• Arrange for repairs when necessary
• Oversee the work of subordinates

Qualifications

• Minimum 5-10 years’ experience as a Chettinad Chef
• Ability to communicate clearly with managers, suppliers, and customers.
• Food Hygiene Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

· A renowned Food Service Group recognised as global player and leader in the F&B industry.

· Seeking dynamic Executive Sous Chef to support the Executive Chef in overseeing kitchen operations.

· Competitive package awaits suitable candidate.

The Company

Our client is a global MNC with expertise in crafting vibrant customer tailored food menu, preparation and service of ready food in events and clients’ premises. The heart of their value proposition lies in teams of nutritionists and chefs that collaborate to craft menus that tantalise taste buds and promote well-being from corporations to factories, worksites and schools. They are dedicated to serving delicious, nutritious food inspired by diverse global cuisines and built on flavour and thoughtfully chosen products. They are looking for a top-notch Executive Sous Chef to manage restaurants of differing cuisines in client’s premises.

The Role

Our client is looking for someone who has proven culinary preparation expertise and can implement innovative technologies, tools and ideas that can are valued by both the clients and company. You will be responsible for supporting the Executive Chef in executing culinary program and overseeing kitchen operations of the restaurants in the client’s premises.

Key Accountabilities

· Collaborate closely with the Executive Chef and operations team to ensure the successful execution of the culinary program.

· Assist in driving culinary innovation, excellence, and quality standards in the kitchen.

· Contribute to the development of new menu items and recipes while maintaining consistency and quality.

· Work closely with site operational leadership, keeping them informed of on-site changes and assisting with strategic action plans.

· Motivates, trains, develops and directs kitchen staff to accomplish the objectives of the operation to the satisfaction of the client.

· Collaborate with the team to maintain and manage the overall dining experience, including food offerings, quality and presentation.

· Foster an atmosphere of open communication, actively seeking feedback and suggestions for improvement.

· Ensure that all ingredients and products used meet sector and organizational purchasing standards and sustainability commitments.

· Assists Executive Chef to assure compliance with all sanitation, safety, production, and merchandising requirements.

Key Requirements

· Bachelor’s degree preferred but not required.

· Executive-level culinary management experience required.

· At least 5 years in culinary management experience in a multi-unit setting required.

· Executive-level culinary management experience required.

· Multi-unit restaurant or hotel experience a must.

· A proven track record as an innovative and financially responsible manager.

· Highly developed culinary creativity skills and comfortable with multiple cuisines.

· Passion for food trends, flavours, innovation and recipe development.

· Ability to create effective relationships, influence and collaborate internally and externally at all organizational levels.

· Ability to speak and present effectively in a group setting to client, associates, managers and partners.

Interested candidates, please contact the following for a confidential discussion.

Lim Cheng Huang

Director, Search

Exquisitz Asia

EA Licence 18S9391

EA Reg. ID: R1878904

Job Responsibilities:

· Participate in the conceptualization of the restaurant’s food menu together with Café Management

· Actively review and update menu with new and exciting items

· Plan and direct food preparation

· Minimize supply wastage and apply cost control

· Involved in kitchen operation from food preparation to final product

· Prepare ingredients to be used in cooking like chopping, peeling vegetables, cutting meat, etc.

· Ensure the correct rotation by FIFO and maintain stock level of all food products

· Ensure total kitchen cleanliness and hygiene standards are maintained

. Managing of existing cafes

· Adhere to rules and regulations set by management

. Other duties assigned, when needed.

Job Requirements:

· Minimum Shatec / ITE or equivalent with F&B related qualifications and WSQ food safety & hygiene level 1 certificate

· At least 2 years of experience, preferably in Bakery/Pastry, Western & Chinese food preparation and cafe operations

· Committed in achieving customer satisfaction and service excellence

· Team leader & player and able to work in a fast-paced environment

· Positive attitude with a pleasant personality

· Punctual and well-disciplined

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

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. Please indicate #68431 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

Responsibilities:

• Prepare, cook, and serve a variety of steamed dishes in accordance with set quality standards.
• Assist in developing new dishes and menus, ensuring innovation and quality.
• Manage inventory and supplies to support daily operations.
• Ensure cleanliness and hygiene standards are maintained, adhering to food safety regulations.
• Train junior staff on kitchen techniques and food safety practices.
• Support ad-hoc duties as assigned by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC or equivalent culinary certification.
• 1-2 years of relevant experience, ideally in steam cooking.
• Strong communication skills and a customer-service oriented personality.
• Proactive, team player with a positive attitude and the ability to work in a fast-paced environment.

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

Tay Shiong Luan | EA Personnel No.: R23115166

Responsibilities:

• Prepare, cook, and present a range of North Indian dishes, ensuring consistent quality.
• Assist in menu development, introducing new and innovative North Indian recipes.
• Manage inventory and ensure the availability of authentic North Indian ingredients.
• Maintain high standards of hygiene and food safety practices in accordance with local regulations.
• Guide and train junior staff in North Indian cooking techniques.
• Support kitchen operations as required by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or a related field.
• 1-2 years of experience in North Indian cuisine preparation.
• Strong communication skills and the ability to work as part of a team.
• Passion for North Indian flavors and creativity in developing new dishes.

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

Responsibilities:

• Prepare, cook, and serve a wide range of vegan dishes, maintaining high standards of quality and presentation.
• Assist in developing innovative and exciting vegan recipes, ensuring freshness and consistency.
• Manage inventory and supplies for vegan ingredients, optimizing freshness and minimizing waste.
• Maintain cleanliness and hygiene standards, adhering to food safety regulations.
• Train and mentor kitchen staff in vegan cooking techniques and food safety practices.
• Support ad-hoc duties as directed by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC or equivalent culinary certification.
• 1-2 years of relevant experience in vegan cooking.
• Strong communication skills with a passion for plant-based cuisine.
• Proactive, collaborative, and enthusiastic, with a positive working attitude.

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

Tay Shiong Luan | EA Personnel No.: R23115166

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
• Support additional tasks as assigned by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC or equivalent culinary certification.
• 1-2 years of relevant experience in Western cuisine.
• Excellent communication and teamwork skills with a strong focus on customer satisfaction.
• Proactive, innovative, and motivated with a passion for Western cooking.

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

Tay Shiong Luan | EA Personnel No.: R23115166

• Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.
• Should be able to cook south indian foods such as sambar, vadai, poriyal Rasam ect.,
• Seasons food according to recipes or company needs.
• Orders ingredients and spices as needed.
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Assists other cooks during the food Production process.
• Estimates expected food consumption and organizes preparation.
• Prepares any necessary sauces or accompaniments before meal service begins.
• Cleans food preparation areas as determined by law and company policy.
• Willing to do week ends and public holidays shifts
• willing to Early shifts starts 4-5 AM .

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!