Total 4,808 chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Responsibilities:

• Prepare, cook and serve a variety of items in accordance with specific menus
• Assist Executive Chef and Sous Chef to develop new dishes and menus
• Assist with inventory and managing of supplies
• Maintain safety and cleanliness standard
• Ensure quality control and presentation of all food items
• Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation / health regulations
• Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures
• Follow all Emergency Response plans on site
• Follow procedures for identifying, assessing and controlling hazards and risks
• Adhere to and maintain food handling standards and food safety plan at all times

Job Requirements:

• Candidate must possess at least a Professional Certificate/NITEC
• At least 1-2 years of relevant work experience in the related field
• Customer-service oriented personality
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude

Job Description & Requirements

- Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc

- Required to have culinary skills and Basic Food Hygiene Certificate

- At least 1-10 years of experience

- Have the ability to work under pressure

- Excellent organizational skills

- Effective communication skills

• Prepare food according to the standards set by the Senior Chef de Cuisine.
• Check daily mis-en-place, prepare, cook and present food ready to serve members.
• Plan, direct, control and co-ordinate the activities with the team as instructed by the Senior Chef de Cuisine to ensure an efficient and smooth food services.
• Share new ideas for menus, buffets, desserts, daily specials and food promotions.
• Assist in food requisitions, inter-kitchen transfers, inter-departments transfers are done.
• Check the quality and quantity of food received from the direct suppliers, food store room and other sub-departments.
• Assist control costs by minimizing spoilage, utilizing food surpluses and portion control.
• Assist to oversees all machines, equipment and utensils are clean and in working condition at all times.

- Salary: $2,400 - $4,200
- Location(s): Tanjong Pagar / Chinatown

- Working Days: 6 days/week
- Working Hours: 11am to 11pm (2 hours break)

Responsibilities

- Involvement of culinary operations in selected cuisine restaurants
- Execution of new menus with Head Chef & Directors
- Preparation of daily operations & mise en place
- Adhere to compliances with food hygiene standards and operating procedures
- Adhere to attendance and discipline levels against duty roster and schedule

Requirements

- Passionate about food, strong in leadership & able to assist the chef in managing the kitchen
- Food-oriented, dynamic and willing to learn
- At least 1 year experience in the F&B industry; experienced candidates will be considered for senior positions
- Experience will be considered for senior positions (CDP, JR SOUS, SOUS CHEF)
- Good communication skills in both English/Mandarin
- Good interpersonal skills
- 18 years and above
- Able to work independently and as a team

Benefits

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

We look forward to working with you!

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards. He/She must be Bold, Passionate and create memorable Experiences with an Impact at this leading 5 Star Luxury Hotel.

What will I be doing?

As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.
• Work at off-site events when requested.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Focus on constantly improving the training manuals and SOPs.
• Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work on new dishes for food tastings and photo taking.
• Attend service briefings.
• Communicate effectively with the Service team.
• Control stations within the kitchen.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Purchase for and control production.
• This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern.
• Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Report to the chefs on issues and take appropriate action.
• Ensure that recipes and costings are established and updated.
• Select team members who display qualities and attributes that reflect the department standards.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Advise new menus and seasonal food concept changes.
• Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
• Attend communication meetings ensure that all assigned team members receive this communication.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
• Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

An Executive Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High School diploma or equivalent.
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
• At least 8 years of experience as a Main Chef.
• Up to date with sanitation classes.
• Possess a valid health certificate.
• Good command in English, both verbal and written to meet business needs.
• Work experience in similar capacity with international chain hotels.
• A major in cooking, advantageous.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: Up to $ 2800

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Chin See Min Reg No. : R22107450

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

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

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

Pastry Chef

Key Requirements:

• Positive Thinking
• Motivated
• Good Problem Solving Skill
• Team Player
• Motivated

*Basic experience in Pastry Baking Preferred

Jobs Scope:

• Prepare and maintain a clean and safe working environment
• Prepare, weigh and measure ingredients with accuracy
• Produce pasty or baked products e.g. macarons.
• Store and package ingredients cleanly and neatly
• Stock count of ingredients
• Store and/or package the products neatly and cleanly
• Quality check of all products
• St
• ock count of items produced and sold
• *For Managerial Role,job scope includes managing team members’ performance and schedules

Working Hour:

5.5 - 6 Days Work-Week (44 Hours) + OT

Salary:

From S$1200 + OT (Up to S$1600-2500)

Beginner (Pastry Baker) : < 1 year Experience

Junior Pastry Chef: 1 - 5 Years Experience

Senior Pastry Chef: 6 - 10 Years Experience

Managerial Role : Over 10 years experience including managing the team

Office Address: 20 Bukit Batok Crescent #11-02 Singapore 658080

Enterprise Centre (Fully Aircond)

Key Benefits:

• Medical Benefits
• Annual Leave Up to 18 per year (starting from 10, and incremental 1 day per year)
• Flexible Working Arrangement
• Happy and Positive Working Team Members
• Career Goal Development

Interested, please email Resume to [email protected] Or Whatsapp 90056640

WHATSPP YOUR RESUME to +65 90056640 or email us [email protected]

Tell us your experience if any

What is your expected salary

When you are available?

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Main Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, and maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

1. Supervising all phases of food production. This includes banquet and cold prep in general, store room.
2. Maintain food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
3. Check daily use records, production charts during peak and off peak period, adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
4. Maintains and supervises good housekeeping, practices in all food producing areas, strictly enforcing “Clean As you Go” policy, also throughout all walk-in-fridges and reach-ins.
5. Check out all work station at beginning and end of the shift. Constantly spot checks food, to ensure foods meet our portion control and quality standards.
6. Assist to schedules and conducts regular monthly employee meeting with all Kitchen employees. Prior to this, will solicit area managers and lead hourly employees for topics to establish an agenda.
7. Actively seeks to develop a back-up person for his own position.
8. Assist in maintaining budgeted food and labour cost in order to produce desired profit.
9. In order to avoid personnel problems, will make extra effort to listen to all employees complaints and immediately communicate to Sous Chef or Executive Sous Chef, and Executive Chef in order to avoid employee turnover and keep morale at highest level possible.
10. Make sure that all employees throughout entire food production area have proper tools in order, sharpened and clean and all stations available. This must include clean utensils, pots, pans and sheet pans. Make sure that utensils are rinsed daily in iodine water, it will retard any kind of bacteria growth and transmission.
11. Responsible in weekly taste panel to ensure quality food being served.
12. Conduct daily 15 minutes training including the 20 basics.
13. Ensure all banquet function are served on time and of quality, need to work long hours when required.
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership
• Must be able to oversee a kitchen
• Responsible in daily operation
• Good interpersonal and communication skills
• A good team player

We regret that only shortlisted applicants will be notified.

WHAT’S THE JOB?

Responsible for supporting the Sous Chef / Chef de Cuisine in managing the daily productions, preparation, presentation and stock ordering of all day dining restaurant operation which includes monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved.

YOUR DAY-TO-DAY

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
• Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
• Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
• Ensure new colleagues/ trainees are properly trained, provide guidance and support when needed
• Liaise daily with outlet chefs to keep effective communications regarding guests’ feedbacks
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 5 years’ related experience as a chef including in 1 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen
• Oral and written fluency in English
• Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
• Commitment to work rotating shifts, weekends and public holidays
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Motivator and confident in problem handling
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company
• Look smart – wear your uniform with pride

JOB SUMMARY

The Chef-de-Partie will assist the Junior Sous Chef in the supervision of the kitchen associate, to ensure food preparation is done according to Marriott Standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

Essential Functions:

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
2. Ensure that all workstations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Coordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.
3. Constantly spot-check food and quality service during all meal periods to ensure the foods served to meet our portion control and quality standards. Perform as expediter during peak meal periods.
4. Good communication with Sous Chef, Junior Sous Chef, Pastry Chef, and Section Chef-de-Partie.
5. Participate in developing A-La-Carte Menu, buffet menu, and 15 minutes training program.
6. Ensure 39 points checklist is being followed.
7. Understand job descriptions of all associates.
8. Supervise and assist in total food production effort.
9. Assist in training and development of associates.
10. Each associate is expected to carry out all reasonable requests by management that the associate is capable of performing.

Job Duties:

1. Report all records as steak charts, roast meat charts, production charts, etc.
2. Ensure sanitation of all areas.
3. Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems.
4. Conduct 15 minutes training.
5. Regulating report all needed maintenance projects to the Junior Sous Chef/ Sous Chef.
6. Ensure that associates are at their stations on time in the correct uniform and wearing a hat or hair net.
7. Maintain proper pars, maintain top quality freshness.
8. Ensure that all stations are properly cleaned at the end of each shift.
9. Any other duties may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Minimum 3 years of working experience in the same capacity
• Able to cope in a face paced environment
• Good team player and team builder

We regret that only shortlisted applicants will be notified.

Job Scopes:

· Responsible for various kind of Japanese cuisine cooking skills such as sashimi, charcoal grill, deep fry etc.

· Prepare Japanese all sushi/ sashimi items

· In-depth knowledge about Japanese Kappo, kaiseki and Omakase cuisine

· Always ensure that the dishes are properly planned, prepared and stored to always guarantee quality

· Ensure freshness and quality of food being served

· Ensure food handling and kitchen hygiene are complying to SFA standards and regulations

· Ensure appealing plate presentation and preparing food order in an efficient and timely manner

· Follow kitchen policies, procedures and service standards

· Provide training if necessary

Requirements:

· Proven relevant job experience in the position applied for

· Teamwork and good in communication

· Candidate must possess at least Primary/Secondary School/"O" Level education

· At least 1 Year(s) of working experience in the related field is required for this position.

· Required Skill(s): sushi, japan cuisine, kitchen, ramen, wok & grill, pastry

· Preferably Non-Executive specialized in Food/Beverage/Restaurant Service or equivalent.

· Basic Food Hygiene Cert is a bonus

Only shortlisted candidates will be notified.

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

1. Able create a recipies for Indian Cuisine

2. Able to prepare food cost report

3. Able to Work with Team and manage Team

4. Able to prepare cleaning checklist and execute

5. Need to prepare reports for Management

6. Comply with all regularity requirements

7. Prepare dishes with full of taste manner

8. Able to work in Weekends

9. Must work extra works.

10. Able to supervise and maintaning the kitchen cleaniliness

11. Must prepare budget and forecast for the kitchen procurement

12. Negotiate with suppliers

13. Getting the correct ingredients and quality check

14. Able to attend and competent FSMS regulation requirements.

15. Able to work break shift and overtime if required.

Well Established French Brasserie since 2011, will be relocating to new location on Mohammed Sultan road and looking for CDP to be part of this new chapter with brand new kitchen. Showcasing authentic French cuisine . Join us to learn French techniques and French cuisine. Really amazing team working there, and willing to share knowledge with new staff.

Excellent team work attitude and joyfull personality.

2 days off/week

The Dempsey Project is currently hiring full time positions for Junior Sous Chef to help out our Head Chef. .

If you are passionate about the food and beverage industry and are serious about advancing your career, we would love to hear from you.

Job Highlights:
- 6 Days (44 hours) Work Week
- 14 Days Annual Leave + Paid OT
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $3000 - $3800

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Assist Head Chef

Job Requirements:
Basic Culinary Skills
At least 2 year experience in working in a professional kitchen
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Flexible Working Hours and Salary Depends on experience. Part time and Full time welcome.

Work scope is typical of any other Chef for a Thai restaurant.

New Concept by Soi Aroy. Super Thai by Soi Aroy @ Upper Aljunied or Pasir Panjang

Those interested to know more, kindly Whatsapp 98558883 for further discussion.

SOUS CHEF

[Job Description]

- Strong culinary skills and knowledge of various cooking techniques, ingredients, and cuisines.

- Responsible for food preparation, including chopping, marinating, seasoning, and cooking.

- Supervise kitchen staff to ensure food is prepared correctly.

- Lead and manage kitchen staff effectively. This includes assigning tasks, providing guidance, and ensuring that everyone follows safety and hygiene standards.

- Responsible for managing kitchen operations, such as ordering supplies, maintaining inventory, and ensuring proper food storage. They should also manage kitchen equipment and make sure it's well-maintained.

- Ensure that all dishes leaving the kitchen meet quality and presentation standards set by the Group/Head chef.

- Comply with all food safety and sanitation regulations and ensure that the kitchen operates safely and hygienically.

- Effectively manage time to meet service deadlines, ensuring that food is ready for service at the right times.

[Job Requirement]

- More than 3 years of experience in a professional kitchen

- Proficiency in cooking techniques, knife skills, and a deep understanding of various cuisines.

- Strong leadership and communication skills to manage kitchen staff effectively.

- The ability to work in a fast-paced, high-stress environment and adapt to changing circumstances is crucial.

Looking for candidates available to work:

- Expected working days: 6days a week

- Expected start date for role: 01 April 2024

- Expected salary: $2,500 - $3,500 per month(include incentive)

Flexible Working Hours and Salary Depends on experience. Part time and Full time welcome.

Work scope is typical of any other Chef for a Thai restaurant.

Preferrably people with passion and open to creativity and new ideas.

Those interested to know more, kindly Whatsapp 98558883 for further discussion.

JOB SCOPE

Sous Chef/Leading Cook will be responsible to assist the Chef for the preparation of orders and to achieve the highest possible standards in the Kitchen, including all food preparation and storage areas, wash up, equipment, utensils and corridors in the defined area.

JOB DESCRIPTION

• Responsible to assist the Chef for preparation of menus and to achieve the highest possible standards in the kitchen, including all food preparation & storage areas, wash up, equipment, utensils and corridors in the defined area.
• Responsible for ordering of stocks and supplies including cleaning materials.
• Organize and delegate responsibilities and authorities in the department to ensure that the work is carried out effectively and distributed fairly.
• Plan weekly staff roster and to delegate work according to room accommodation, function bookings, local events and holidays.
• Supervise all Kitchen staff with particular reference to hygiene, quality control, service of food, presentation, portion control and equipment.
• Ensure that there is adequate stock of food for day-to-day operation. Keep all store rooms in a clean, tidy and hygienic manner.
• Conduct or to supervise the induction training of all new staff and to conduct both on-the-job and corrective training when necessary.

JOB REQUIREMENTS

• Possess at least SHATEC or ITE NITEC Culinary skills certificate.
• Possess at least two-three (2-3) years in hospitality/F&B industry.
• Specialised in Western and local cuisines with good organizing and coordinating skills.
• Able to work under pressure.
• Willing to take on a three (3) rotating shifts jobs.
• Able to work 6 days work week including Saturdays, Sundays and Public Holidays.
• Preferably able to communicate English and local dialects such as Cantonese, Hokkien and Teochew to attend to hotel guests from China, Taiwan and Asia Pacific countries.
• Able to commence employment within short notice period.

OTHER INFORMATION

• Yearly increment
• Annual Wage Supplement
• Incentives such as Outstanding Award, Long Service Award and Extra Mile Award etc
• Outpatient medical benefits
• Dental benefits

ABOUT US

Hotel Royal Limited was incorporated in Singapore in 1968 to carry on the business of a hotelier. It located right in the heart of Singapore's most exclusive district and is only minutes away from the renowned shopping and entertainment haven of Orchard Road. The Novena MRT Station is within 8 minutes walking distance from the hotel. Public transport such as taxis & buses are also easily available from the hotel's main entrance to bring guests to all parts of Singapore. We have been awarded several gold awards with the National Crime Prevention Council over the past years since 1997 for excellent security practices.

In Bad Company Restaurant & Craft Beer Bar is an intimate culinary venture led by Chef-Owner Tim. Nestled in Katong, our establishment offers a cozy yet vibrant ambiance where guests can savor craft beers and natural wines alongside a menu curated by Chef Tim using locally sourced, quality ingredients.

Driven by our dedication to providing exceptional hospitality experiences, we are committed to nurturing talent within our small team. We take pride in fostering a supportive environment where each team member can grow and thrive.

At the heart of our kitchen lies a commitment to culinary excellence and creativity. We provide a supportive environment for chefs to unleash their creativity and refine their skills with every dish they prepare, paying meticulous attention to every detail.

As a Demi Cook or Chef de Partie at In Bad Company, you will:

Adhere to the principles of mise en place, ensuring efficient setup and organization of ingredients to facilitate smooth workflow.

Prepare a diverse range of ingredients to exacting standards of taste and presentation.

Monitor inventory levels, assess ingredient quality, and initiate orders to replenish supplies as needed.

Demonstrate a thorough understanding of food safety regulations, maintaining a clean and hygienic workspace at all times.

We value team members who:

Exceed expectations to brighten someone's day.

Embrace kindness and uphold high standards in their work.

Take ownership of their responsibilities and proactively seek solutions.

Cultivate a spirit of curiosity and continuous learning.

To learn more about our culture and values, visit our website at www.inbadco.com or follow us on Instagram [@inbad.co_sg]. If your application progresses, we will be in touch to arrange an interview. Join us in shaping the future of hospitality at In Bad Company.

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all day-to-day operators of the pastry and bakery section of the kitchen

• Prepare a wide variety of goods following company SOP and in-house recipes

• Assist in developing, designing or creating new ideas and items

• Follows proper handling and right temperature of all food products

• Ensure compliance with all food safety standards in the baking process

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

• Provide suggestions to improve and elevate the effectiveness of processes and systems present within the pastry team

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience