Total 4,829 chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Responsibilities:

• Expertise in Western & Japanese cuisine
• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request and/or food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience required
• Possess good communication and interpersonal skills
• Ability to work independently
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Manage all the operations of the kitchen

- Responsible for food ingredients preparation and cook designated items on the menu

- Ensure all foods prepared are done with the same level of quality and consistency

- Upkeep working condition of kitchen equipment

- Adhere statutory food hygiene and sanitation guidelines

- Perform ad-hoc duties as assigned

- 负责管理厨房的一切运作

- 负责食材的准备和菜单上的指定项目的烹饪

- 确保所有准备的食物都具有相同的质量和一致性水平

- 保持厨房设备的工作状态

- 遵守法定的食品卫生和卫生准则

- 执行其他相关职责

Requirement

- Minimum 2 years kitchen experience in similiar role

- Able to work on Public Holiday and Weekends

- 6 days work per week

1. Menu Development:Design and develop innovative, appealing, and profitable menus in collaboration with the restaurant's concept and theme.
   Regularly update menus to reflect seasonal ingredients, culinary trends, and customer preferences.
   
2. Kitchen Management:Oversee all kitchen activities, ensuring smooth and efficient operations.
   Schedule and manage kitchen staff, assigning tasks and responsibilities.
   Monitor and control food costs, inventory, and wastage.
   
3. Culinary Execution:Ensure the consistent quality of all dishes leaving the kitchen.
   Implement and maintain standard recipes, portion control, and presentation guidelines.
   Personally oversee the preparation of complex dishes and special orders.
   
4. Staff Training and Development:Train, mentor, and develop kitchen staff to enhance their culinary skills and knowledge.
   Conduct regular performance evaluations and provide constructive feedback.
   
5. Quality Control and Food Safety:Enforce strict adherence to food safety and sanitation standards.
   Conduct regular inspections of equipment and workspaces to ensure cleanliness and safety.
   
6. Collaboration:Work closely with the restaurant management team to align culinary offerings with business goals and customer expectations.
   Collaborate with suppliers to source high-quality, fresh ingredients.
   
7. Budget Management:Assist in the development of budgets related to the kitchen, including food costs, staffing, and equipment.
   Monitor and control expenses to ensure financial targets are met.
   
8. Creative Input:Stay updated on culinary trends, techniques, and innovations.
   Bring creative input to the table, contributing to the evolution of the restaurant's culinary identity.
   

Qualifications:

• Proven experience as an Executive Chef or Chef de Cuisine in a high-volume, upscale restaurant.
• Culinary degree or relevant certification.
• Strong leadership and management skills.
• Excellent knowledge of french culinary techniques, food trends, and ingredient sourcing.
• Understanding of food cost control and budget management.
• Ability to work under pressure in a fast-paced environment.
• Exceptional communication and interpersonal skills.

Job Title: Hyderabadi Food Chef

Job Description & Requirements :

Chefs instruct and oversee a kitchen staff in food preparation and production for restaurant.

They might determine a restaurant's menu, adjust item pricing, develop new recipes, purchase culinary supplies, cook, and/or manage the restaurant.

Chefs and other workers involved in food handling must observe safety and sanitation procedures.

They also might help reinforce government laws regarding health codes. Chefs implement guidelines in keeping utensils, food equipment, storage chambers, and cooking areas clean.

They also check the freshness and quality of ingredients to prevent contamination and food-related illness.

Chefs might talk with customers to gauge their level of satisfaction and evaluate the quality of service that the establishment provides.

They might deal directly with businesses or individual clients who want to organize catering and banquet activities for corporate events, birthday parties, weddings, or other celebrations. Additionally, Chefs coordinate with the kitchen staff to create new dishes. They also might train kitchen personnel in cooking techniques, food garnishing, and presentation.

Work conditions for Chefs include potential dangers, such as hot ovens and stovetop pans, slippery floors, and sharp knives. Chief Chefs might work long hours, including weekends and evenings, because of morning food deliveries and the planning and preparation of meals during the day.

Indian Hyderabadi / South Indian Chef: A Hyderbadi Chef / South Indian Chef, individuals must learn to cook using a tandoor and pan fry fish with Hyderabadi recipe, a brick or clay oven commonly used in Indian-style cooking. The tandoor, which is heated by charcoal or gas, may have rounded sides and stand as high as five feet. Traditional tandoors usually are placed outside because of the heat and smoke; however, some modern tandoors have ventilation systems that allow them to be used indoors.A cooks by quickly searing and sealing the outside of food items such as fish, meat, and bread. Traditionally, food items are dyed orange and marinated in dry spices or a sauce. Chefs must take special care in ensuring that food is cooked evenly since the temperature is high and he has to maintain the food taste.The South Indian Cuisine Chef is required to know well about South Indian cuisines including different type of Curries, Biriyani to cook fantastic meals in Mangalore style with your talent always.

Essential Duties & Responsibilities:· Preparation, cooking and presenting dishes within your specialty· Assist with stock ordering and monitoring procedures· Maintain high standards of food hygiene and health & safety at all times· Participate fully in all meetings, training, and forums, Take responsibility for your own personal development· Demonstrate excellent food preparation practices, portion control and end to end food production· Supporting the Head Chief Chef to deliver on all company measures & targets· Follow all company operational kitchen process and procedures, achieving all required standards· Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required· Monitor food consumption to ensure 100% customer satisfaction and minimum waste· Support the Head Chief Chef in the introduction of new seasonal dishes· Cascade your knowledge and expert cooking to all kitchen staff· Suggested innovation and commercially viable ideas to improve food quality· Monitoring portion and waste control to maintain profit margins· Perform any reasonable duties as required from time to time to contribute to the achievement of business aims and objectives

Key Behaviours:· Expertise in Curry and Biriyani cooking with Mangalore style· Thrives under pressure in a high-volume food environment· Possess/develop a food & customer focused approach to work· High standard of personal hygiene, Detailed and precise working· High level of enthusiasm and drive to achieve high standards· Hard working, flexible and prepared for change· Ambitious and driven by over exceeding customer expectations· Open for continual development, Excellent interpersonal skillsPrepare Mangalore style curries and meat items and dessert. Prepare sweets like, Jaleibi, Gulab Jamun, Rabdi, Gujrati sweets, Gajar Ka halwa, Kaju Katli

Relevant Experience:· Experience in a similar style of cooking· Excellent knowledge of relevant food and health & safety regulations

2. SKILLS
Recipes; Weddings Ingredients; Food Safety; Restaurants Cooking; Interpersonal Skills; Food Quality; Contamination; Sanitation Food; Industry Food; Styling; Pressure; Food hygiene; Food & Beverage Customer Satisfaction; Corporate Events Pricing; Catering; Personal Development.

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen

Operations

• Products and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

• Ensure personal cleanliness and proper deportment of all team members

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Prepare and ensures availability of mis en place as required

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine

Job Description:

• Assist Head Chef in create Fine-Dining menu that highlights the authentic taste of Japanese cuisine
• Assist in plan and oversee the day-to-day kitchen operations.
• Assist Head Chef for supervision and coaching and training to the team members
• Assist in plan and food preparation process
• Consistent production of high-quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction
• Passionate and have knowledge of Japanese beverage and cocktail
• Inspecting the quality of fruits, vegetables and fish used to prepare food
• Planning for ingredients purchased

Requirements:

• Experience with Omakase-Style Restaurant
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen process

Job Description:

· Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

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

· Coordinates daily tasks with the Sous Chef.

· Responsible to supervise junior chefs or commis.

· 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 of the highest quality at all times.

· 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.

· 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.

· Ensure effective communication between staff by maintaining a secure and friendly working environment.

· Establishing and maintaining effective inter-departmental working relationships.

· 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 Executive chef on the daily requirements, functions and also about any last minute events.

· Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

· Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

· Daily feedback collection and reporting of issues as they arise.

· Assess quality control and adhere to hotels service standards.

· Carry out any other duties as required by management.

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

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

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

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 and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

• Maintain standards of hygiene and cleanliness in all kitchen and related areas.
• Co-ordinate with Sous Chef in ensuring that Kitchen operations are efficient and timely.
• Recommend and organize proper and systematic storage of food items in the kitchen.
• Assist in preparing duty rosters schedules vacation and public holidays accordingly.
• Competent in health & safety, and other emergency procedures.
• Direct and handle all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Prepare duty rosters as directed, and schedules vacation and public holidays accordingly.
• Ensure the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
• Liaise with purchasing and suppliers to ensure that all food items ordered are delivered and stored hygienically and kept safely.
• Ensure that an accurate and up-to-date maintenance in recipes.
• Assists in menu planning and utilises sales analysis.
• Undertake any other duties assigned by the management.

Job Duties :

• Ensure that the kitchen runs in compliance with MOE’s and other Government authorities’ regulation. Implement in-house cleaning schedule for the kitchen
• Determine kitchen’s safe level of inventory. Order kitchen’s inventory to meet requirement for business. Ensure strict receiving, checking and storage procedures for Job all food items.
• Coordinate the customers’ food orders and give directions to the crew so that all orders can be prepared in a timely and orderly manner.
• Train kitchen’s crew in food preparation skills and knowledge
• Ensure consistency and standard in quality of all food items prepared.
• Exercise cost controls by ensuring accurate portioning of food items, minimizing wastage and proper inventory control. Conduct monthly stock checks of all food items.
• Keep kitchen’s labor costs within control by effective manpower scheduling.
• Plan for Staff Roster.
• Maintain in good condition for all kitchen equipment through implementation of maintenance programs
• Enforce discipline and ensure proper conduct of all kitchen staff.
• To undertake any other duties and responsibilities that assigned by the management.

Interested Candidate,

☎️ Call Or WhatsApp : 9689 1693

Job Description:

• Work with Executive Chef to implement strategic plans to improve operations
• Be responsible for daily kitchen operations and sales growth including but not limited to revenue and sales growth, expense, cost and margin control to minimize costs whilst maximizing operational returns.
• Responsible for purchase/ordering of food items, forecast supply needs and estimate costs.
• Ensure health and food safety regulations are complied with.
• Training and people development.
• Coordinate and work closely with Outlet Manager in planning marketing activities.
• Lead, coach and manage the kitchen team to achieve sales target.
• Constantly review and work on improving food quality standards by ensuring food is served to specifications at all times.
• Provide Executive Chef with regular, periodic reports on matters related to operations, sales and growth.
• Other ad-hoc duties as assigned

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 5 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities.

You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Must have knowledge on Natural Farming, no GMO, no Refined oils,etc
• Millet Specialist food recepies
• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Inspect supplies, equipment and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortage

Requirements

• Proven min 5 years to 7 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Must have exp in South and North-indian food.
• Must know atleast one Indian language like hindi and telugu.
• Must have extensive experiance in indian Breakfast items( like : Dosa , Idly, etc..) and southindian dishes.

Job Highlights

• Fun and positive team
• Young and inclusive culture
• Career progression opportunities
• Enjoy attractive salary and benefits

Job Scope & Responsibility

• Food preparation includes cooking, cleaning and cutting.
• Responsible for preparing and cooking food to the quality and standards are of the cafe
• Responsible for updating daily kitchen inventory, supplies and display
• Assist in improving processes for efficiency at the café
• Consistently maintain a clean and tidy workstation
• Ensure and maintain store and personal hygiene

Requirements

• Singaporean/PRs only
• Min. 1 year of experience as a kitchen crew
• Basic culinary skills
• Able to adapt to changes easily
• Self-motivated individuals
• Prior knowledge on food preparation and cooking
• Proactive learner and team player
• Clean and hygienic in food handling
• Immediate start will be a bonus

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601

Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Requirements:

• Diploma/Degree in Culinary or equivalent.
• Relevant experience working in a similar role.
• Ability to work well in a team.
• 5 days work

Job Description:

• Taking care of kitchen cooks
• Grooming kitchen supervisor for next level
• In charge of individual station
• Responsible for food quality, consistency within the station
• Involve in daily ordering
• Other ad-hoc duties as assigned

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 3 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Job Description:

• Assist Sous Chef in daily operation
• Training new staff on board
• Maintain station cleanliness
• Ensure food is prepare according to company's standard
• Receive daily stocks and update Sous Chef for any stock discrepancies
• Other ad-hoc duties as assigned

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 1 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

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.

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing?

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

• Manage day to day operations of an area in the kitchen ( Banquet , Cold food , A la Carte, Hotline , Mercatino , Basilico , Dolchetto , Manhattan )
• Able to assist when required for buffet , special muslim menu ,special Indian menus and any other specials generated by banquet business .
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Complete and ensure all work done in assigned areas are to the highest cleanliness standards and in adherence to Hilton policies and procedures.
• Prepare and plate accordingly to established Hilton guidelines and food standards.
• Distribute work equally to employees and supervise the preparation of assigned cooks
• Maintain a good relationship with other employees, providing instructions and encouragement as needed.
• Assume responsibility of the Senior Chef de Partie in his/her absence.
• To fill store requisition & daily ordering for each dedicated section of the kitchen
• Ensure proper food product storage , food rotation , labelling & following FIFO system
• Operate equipment safely and properly in the kitchen and also ensuring they are kept clean after use at all times
• Prepare and present all food on a timely basis according to the Hilton standards.
• Respect and accommodate servers’ request regarding guest’s preference and requests.
• Follow the standard recipes and presentations in order to maintain the standard of quality in production and presentation
• Clean all work areas and equipment thoroughly at the end of each shift.
• Keep each working area clean and organized.
• Maintain a positive attitude towards changes and high level of professionalism.
• Report any accident immediately.
• Maintain a high morale and good working relationship with other employees
• Respond properly in any hotel emergency or safety situations
• Work closely to butcher , pastry kitchen and stewarding for other related food products and equipment needed for daily operations,
• Able to create new dishes ,salad,dressings,cold and hot food presentations for a la carte,set menus , buffets and daily specials.
• Perform other tasks and projects as assigned by hotel management and staff.

What are we looking for?

A Chef de Partie 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:

• Reading , writing and oral proficiency in the English language
• 4 to 6 years working experience in hotels or similar facilities
• Good trainer ,organizer and planner
• High level of creativity and able to withstand a stressful fast paced environment
• High level of food safety , hygiene and sanitation
• Flexible with schedule and able to organize a cost effective safe par stock for emergency and last minute situation, quick to switch gear.
• Multi skills : good knowledge of different cuisine ,style and technique that able to relief other colleagues whenever help is needed.
• Knowledge of international cuisine would be an advantage

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!

JUNIOR PASTRY CHEF

We are looking for someone who is eager to learn, has a love for food and can follow instructions. The work will have an emphasis on efficiency, quality and care, so someone who strives for excellence will thrive here. There is no requirement for prior experience, simply a positive attitude and an interest in working with food and pastries.

Preparing ingredients and handling baking and other kitchen equipment. Creating pastries, baked goods, and confections. Developing new recipes for seasonal menus. Decorating pastries and desserts to ensure beautiful and tasteful presentation.

Job Duties :

• Set-up the kitchen for the day’s business by setting up equipment ready for use and preparing necessary products and laying out all necessary utensils.
• Properly prepare, slice and portion food items for production use.
• Properly prepare each customer’s orders according to recipe and within standard preparation time.
• Operate each piece of equipment by observing proper safety precautions.
• Clean the kitchen and store all products at the end of the day.
• Ensure that all weekly cleaning assignments are completed according to schedule.
• To undertake any other duties and responsibilities that assigned by the management.

Interested Candidate,

☎️ Call Or WhatsApp : 9689 1693

Oversee kitchen operations

Come up with new dishes and menu

Supervise food quality, portioning and presentation

Ensure highest standards of kitchen cleanliness and food safety

Plan proper staffing to ensure smooth operations flow

Manage stock and food cost

Obtain and handle feedback on food quality

Manage and train staff

Perform any other job tasks assigned by the management

Requirements:

Excellent personal presentation and interpersonal skills

Confident, outgoing personality and positive attitude

Ability to remain calm under pressure

Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

As a Demi Chef (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high-quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Role and responsibilities

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.

• 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.
• At least 1 year of working experience in the related field is required for this position.

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• 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
• Good time management and organizational skills
• Strong communication and listening skills
• Ability to multitask and prioritize tasks
• Ability to work at flexible hours and on weekends
• A team player as well as able to work independently
• Having an eye for detail
• Ability to offer excellent customer service

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

We are looking for a dedicated individual to join us as a Commis Chef. You will be reporting to the Chef de Partie and assisting the team with various meal preparations. You should be able to gather ingredients and measure them correctly before every meal preparation. Also, you should be able to assist with meat seasoning and chopping of vegetables.

Role and responsibilities

Your job responsibilities will also include taking a stock of the inventory and placing orders for new food items. Moreover, you should be able to organize and label food items correctly. As a Commis Chef, you should adhere to the industry standards and always follow excellent hygiene practices.

To be able to perform in this role, you should be familiar with various food preparation techniques and kitchen equipment. Furthermore, you should be able to work at flexible shifts and have a detail-oriented approach. A candidate possessing excellent communication and listening skills along with the ability to work as a team will be preferred.

• 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

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

• Good time management and organizational skills

• Strong communication and listening skills

• Ability to multitask and prioritize tasks

• Ability to work at flexible hours and on weekends

• A team player as well as able to work independently

• Having an eye for detail

• Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.

Andhra Chefs Pte. Ltd looking for an Extensive experienced and qualified Senior Chef to organize the kitchen’s activities and controls.

You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Must have knowledge on Natural Farming, no GMO, no Refined oils,etc
• Must have knowledge on Millet Receipies
• Check freshness of food and ingredients
• Coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortage
• Maintain and Check Vendors qulaity
• Able to understand the overall operational activities of the kitchen.
• Manage the overall Control and direct food preparation process to maintain high standards and consistency.
• Adhere to hygiene and sanitation as per Singapore Food Agency.
• Must possess skills for administrative handling of restaurant operations.
• Verify food preparation, quality and quantity as per catering orders on daily basis.
• Manage and inform chefs about complaints and improvements to be made as per customer requirements.
• Manage attendance records, preparing work schedule and vacation planning for kitchen chefs
• Manage personal cleanliness of chefs and kitchen.
• Plan in advance orders of equipment or ingredients according to identified shortages.
• Ensure all operational activities adhere to relevant legislations, health and safety regulations and licensing conditions
• Supervises and checks portion sizes, stations, fridges and perishables.

Requirements

• Proven min 2 years to 5 years experience as a Chef & FB Operations
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Must have exp in South and North-indian Vegetarian food.
• Must speak atleast one Indian language(Hindi/Telugu).
• Must have certificate in Hospitality Management.
• Working knowledge of computer software programs will is an advantage (MS Office)
• Must Work in Weekend and Holiday
• Need to work overtime while peak season
• Able to speak in multiple language is an advantage as need to service and communicate with different nationality customer

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders