Total 4,760 chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Responsibilities:

• Some experience in bread making as well as French petit gateaux
• Provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Assist to oversee preparation process, portioning, presentation and quality of bakery products
• Minimize the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to

Job Requirements:

• Minimum 6 years working experience in a similar role, experience in a luxury venue would be a distinct advantage.
• Candidate must possess good French pastry and bakery techniques
• Passion for pastry and bread with exceptional service standards and attention to detail
• Able to work independently when required
• Ability to work under pressure and be flexible
• Positive attitude and willingness to work as part of a team.
• Some experience in bread making as well as French petit gateaux
• Provide permanent control of food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Assist to oversee preparation process, portioning, presentation and quality of bakery products
• Minimize the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.

*Preparation/delegating of mise en place as written/verbally instructed by superior .

*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.

*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.

*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)

*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving

*To ensure good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.

*Enjoys being challenged, committed to serving food of the highest quality.

*To assist in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

Summary

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

Job Responsibilities

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting of ingredients and preparing daily mise-en-place for the assigned station.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Clean and maintain all equipment within the food production area.
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Be well versed in hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management.

Roles & Responsibilities:

1) Cooking food in a timely manner.

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

3) Monitor food stock and place order.

4) Check freshness of food and discard out-of-date items.

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

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

7) Ensure the kitchen is secure, clean, and safe before going off shift.

8) Ability to work under pressure.

9) Calm approach to stressful environments.

10) Problem-solving.

Requirements:

1) Proven work experience as a Chef or Cook

2) Hands-on experience with various kitchen equipment.

3) Ability to remain calm and undertake various tasks

4) Up-to-date knowledge of cooking techniques and recipes

5) Excellent time management abilities

6) Able to work split shift, weekends and public holiday.

7) Familiarity with sanitation regulations

8) Culinary school diploma preferred

Job Responsibilities:

• Report to head chef and has to manage a small culinary team
• Responsible in handling day-to-day operations and overseeing mise-en-place
• Handles ordering of food for savory menu items
• Assist supervisor in developing interesting and exciting menu items that is in line with our concept
• Assist in plating up special event meals as assigned
• Monitor the supply of food items and review wastage for appropriate adjustment in future preparation
• Supervise and monitor the consistency of food standards in kitchen
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Proficient in the use of software system to input ingredients usage/ wastage and ordering
• Prepare and execute with finesse all menu items during service
• Any other ad-hoc duties assigned

Job Requirements:

• Must be able to communicate well with team members
• With minimum of 5 years of relevant experience
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Must be able to supervise and coordinate the culinary station unassisted
• Must be passionate about western cuisine
• Able to work weekends and public holidays
• Prefers to hold a recognised Basic food hygiene certification

Responsibilities

• Set up workstation with required mise en place, tools, equipment and supplies according to standards
• Transport supplies from the storeroom and stock in designated areas
• Fabricate meat, fish and fowl for menu items
• Assist in controlling inventory and managing stocks
• Maintain organization, cleanliness and sanitation of work areas and equipment

Requirements

• Certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 3 years culinary experience at a supervisory level
• Good interpersonal communication and problem-solving skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• 5 working days per week with the ability to work on weekends/public holidays

Responsibilities:

• Coordinates and prepares all cooking in western cuisine
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 5 years relevant working experience in similar capacity
• Good to have experience in Mexican/French/Steakhouse/American cuisine

Job Highlights:

• Performance bonus
• Attendance bonus
• Training opportunities

Job Description:

• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Establishes controls to minimize food and supply waste and theft. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Implement training and professional developments for the team members. To improve the knowledge of team members in all aspects of the high functioning kitchens – quality control, safety, sanitation, and cost control.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Work closely with the management team, attends food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
• Periodically interacts with guests at restaurants and other dining areas.
• Performs other duties as assigned by the Management.

Requirements:

• Minimum 5 years of relevant experience in managing kitchens of restaurants or 5-star hotels
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Experience in French, Mexican, or Indian/Thai cuisine
• Advanced knowledge of food profession principles and practices & have great command in the kitchens
• Excellent knowledge of BOH systems, ordering and inventory
• Strong leadership skills and a team player with good interpersonal skills
• Excellent communication skills
• Ability to multitask and work efficiently under pressure

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

To create optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. Strive to exceed guest expectation and bring the culinary team to greater heights. Always act in a professional manner using the company’s Mission, Purpose and Values.

Responsibilities:

• Execute and oversee the preparation of various pastries, desserts, and baked goods according to standardized recipes. Ensure high-quality presentation and taste of all pastry items.
• Contribute to the development and improvement of pastry recipes. Stay updated on industry trends and incorporate innovative ideas into the dessert menu.
• Maintain high standards of food quality, consistency, and hygiene. Conduct regular inspections to ensure that all pastry products meet the established standards.
• Supervise and coordinate the work of the pastry team. Provide guidance and training to junior pastry chefs and assistants.
• Monitor and manage inventory levels of pastry ingredients. Place orders for supplies to ensure the availability of necessary ingredients.
• Oversee the proper use and maintenance of pastry equipment. Report any malfunctioning equipment and coordinate repairs or replacements.
• Ensure that all food safety and sanitation standards are strictly followed. Implement and enforce proper hygiene practices within the pastry department.
• Coordinate with other kitchen departments to ensure smooth overall kitchen operations. Communicate effectively with the culinary team to synchronize efforts.
• Collaborate with front-of-house staff to address customer inquiries and special requests. Be prepared to discuss and recommend pastry items to customers.
• Ensure compliance with local health and safety regulations and food handling guidelines.
• Stay informed about new techniques, ingredients, and trends in the pastry and baking industry. Attend workshops or training sessions to enhance skills and knowledge.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

· 1-2 years of working experience in a similar capacity in hospitality industry.

· Diploma, Certificate in Culinary or its equivalent.

· Strong team player with great passion in Pastry.

· Attention to details.

· Proficient in English language.

Job Description:

• Work with Head chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a “TEAM”
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to customers’ requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Help to control food cost and maintain food consistency in Center Production.

Job Requirement:

• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• A team Player
• Strong Leadership Skills

Job Description:

• Work with Head chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a “TEAM”
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to customers’ requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Help to control food cost and maintain food consistency in Center Production.

Job Requirement:

• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• A team Player
• Strong Leadership Skills

Job Description

• Follow established recipes and guidelines to prepare a variety of pastries, desserts, and baked goods. Ensure accurate measurements and adherence to quality standards.
• Operate baking equipment such as ovens, mixers, and pastry tools. Monitor baking times and temperatures to achieve desired results.
• Prepare and measure ingredients before starting the baking process. Handle and store ingredients properly to maintain freshness and quality.
• Collaborate with senior chefs to contribute ideas for new pastry items and desserts. Assist in the development of seasonal or special menu items.
• Pay attention to the visual appeal of pastries, ensuring they are presented attractively. Use creative techniques for decorating and garnishing desserts.
• Maintain high standards of quality for all pastry items. Conduct taste tests and inspections to ensure consistency and flavor.
• Adhere to food safety and sanitation guidelines. Keep the workstation clean and organized.
• Assist in managing inventory levels of pastry ingredients. Report any shortages or expired products to the appropriate authority.
• Work closely with other kitchen staff and chefs to coordinate the timing of pastry production with other menu items. Communicate effectively within the kitchen team.
• Learn from and assist senior experienced chefs in the kitchen. Stay updates on new techniques and trends in pastry and baking.
• Collaborate with front-of-house staff to address customer inquiries or special requests. Receive and incorporate feedback to improve pastry offerings.
• Keep the assigned section clean, organized, and well-stocked. Adhere to food safety and sanitation standards to maintain a hygienic working environment.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirement

• Minimum 2 years of experience in bakery & pastry field, preferably with hotel experience.
• Certificate in Patisserie.
• Ability to work independently, as well as in a team.

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu planning & costing.
• Creating new product and recipes.
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders.

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry.
• Certificate/Diploma in Food and Beverage / Hospitality Management.
• Possess WSQ Hygiene Certificate is an advantage.
• Able to do shift work, including weekends and public holidays.
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure.
• Attention to detail and ability to identify and solve problems.

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Job Responsibilities:

• Assist Sous-Chef work in daily kitchen operation
• Cook meals according to recipe
• Ensure quality and safety of cooked meals
• Supervise team of Catering Assistants
• Responsible for kitchen cleanliness and hygiene
• Others duties assigned by Sous-Chef  

Job Requirements:

• Min 2 year chef experience
• Hands-on experience cooking South Asian, Western and Local cuisines
• WSQ Food Safety Course Level 1

Job Responsibilities:

• Ensure daily operations of the kitchen runs smoothly and efficiently
• Plan and assign daily workloads and schedules to team member
• Responsible for monitoring food quality, consistency and ensure food presented is of highest quality
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen
• Guide, monitor and ensure kitchen staff are well trained
• To assist in any of the kitchens, this may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen. This includes working areas, utensils and other kitchen equipment’s.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and on a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by management

Job Requirements:

• Good knowledge in Brunch style cooking and western cuisine is preferred.
• Formal culinary training in Food preparation & Culinary management an added advantage
• Team Player
• Candidate must possess at least Professional Certificate/NITEC, Diploma/Advanced/Higher/Graduate
• At least 5 Year(s) of working experience in the related field is required
• Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• 6 days work week
• Able to perform flexi shifts, and able to work on weekends and public holidays

Benefits:

• Staff Discount
• Birthday Voucher
• Sales Target Incentive
• Staff Meal
• Uniform will be provided

Responsibilities:

• Coordinates and prepares all cooking in the Thai kitchen
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in Thai cuisine

Responsibilities:

• Manage and oversee the preparation and cooking of Indian AND/OR Mexican/Western cuisine, adhering to established standards of food preparation, quality and consistency.
• Ensure adherence to proper kitchen standard operating procedures (SOP) and safety protocols.
• Demonstrate proficient mise en place techniques, efficient stock rotations & portion control to minimize waste and maximize productivity.
• Assist with inventory checks and ordering of supplies on a daily basis, while monitoring stock levels to prevent shortages.
• Maintain a high level of kitchen cleanliness, hygiene, and safety by adhering to health and sanitation regulations and procedures.

Requirements:

• Possess Technical Diploma in Culinary Arts or Higher Nitec in Culinary Arts or other professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in Indian AND/OR Mexican/Western cuisine

If you are an experienced Chef de Partie looking for a new challenge, we would love to hear from you. Please apply with your CV.

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing Spanish, Greek, French, Italian, Mexican, Seafood cuisines
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management
  

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing Spanish, Greek, French, Italian, Mexican, Seafood cuisines
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure
  

• Assist Head Chef with creation and preparation of Savoury
• Assist to manage the kitchen to ensure smooth operation
• Assist with staff scheduling in the absence of Head Chef
• To reinforce housekeeping, ensure food handling, hygiene standards and regulations are followed in outlets
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

WELFARE & BENEFITS

• Daily Meal Allowance
• 13 Month Salary
• Monthly Incentives
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices
• Excellent knowledge of all sections
• Ability to produce excellent high-quality food
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work
• Positive and approachable manner
• Team player qualities

有经验厨师助手（晚班）

Looking for chef assistant(night shift)

位于芽笼

Location: Geylang

底薪$4000-4500

Basic: $4000-$4500

提供培训和花红

Provide training and bonus

• Assist in preparing ingredients for cooking, including washing, peeling, and chopping
• Help in cooking and assembling dishes according to recipes and specifications
• Maintain cleanliness and hygiene in the kitchen area, including washing dishes, sanitizing surfaces, and taking out trash
• Assist in receiving and storing deliveries
• Follow all food safety and sanitation procedures
• Collaborate with the kitchen team to ensure timely and efficient service
• 协助准备烹饪食材，包括清洗、削皮和切割
• 协助按照食谱和规格烹饪和组装菜肴
• 保持厨房区域的清洁和卫生，包括洗碗、消毒表面和倒垃圾
• 协助接收和存储送货
• 遵守所有食品安全和卫生程序
• 与厨房团队合作，确保及时高效的服务

联系：9862 9685

Contact: 9862 9685