Total 4,828 chef job vacancies in F&B / Tourism / Hospitality category in Singapore

We are looking for an experienced and qualified Head Chef to organize all kitchen’s activities. Menu mainly consists of local cuisine. You will be the first in command in the kitchen and will work closely with the outlet manager. You will create the SOP and ensuring food quality.

Responsibilities

• Create the menu with proper SOP and work together with the Head of Ops for menu food costing.
• Prepare, control and direct food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Be responsible on cost management - plans order of equipment or ingredients and labour costs
• Be fully in charge of hiring (with the support of HQ resources), managing and training kitchen staff
• Oversee the work of subordinates
• Compliance of SFA - sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary rends and optimized kitchen processes
• Good understanding of useful computer programs (MS Excel, ordering system, POS) – Preferred

Job Responsibblities:

• Assist in cuisine preparations including the preparation of all ingredients
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs
• Involve in the overall planning of the business
• Recommend new and modern recipes
• Maintain hygiene principles in all cooking areas and clean workstation end of each shift
• Perform other duties as assigned by the Management

Requirements:

• At least 5 years of work experience as a Chinese Cuisine Chef
• Possess with a broad spectrum of basic Chinese culinary techniques/ skillset
• Ability to work both fast and accurately
• Must possess a passion for customers
• Team player with good initiative

Exciting Opportunity: Assistant Chef for Burmese Cuisine

Locations: Siglap | Clarke Quay | Tanjong Pagar | City Hall
Position: Assistant Chef
Salary Range: $3,200 - $3,500

Why Join Us?

• Attractive Extra Allowances: Earn additional perks post-confirmation.
• Shift Claims: Eligible for claims on shifts ending after 11:30 PM.
• Supportive Work Culture: Be part of a team that values collaboration and growth.

Key Responsibilities:

• Assist the Head Chef in preparing authentic Burmese dishes.
• Handle ingredient preparation, cooking, and plating to perfection.
• Maintain the kitchen’s cleanliness, organization, and hygiene standards.
• Ensure consistency in food quality, taste, and presentation.

Who We’re Looking For:

• Passionate about culinary arts, especially Burmese cuisine.
• Team player with a keen eye for detail and a commitment to excellence.

Ready to elevate your culinary journey? Apply now and be part of our vibrant team!

EA License 22C1383

EA Personnel R22110043

Salary: $2,800-$3,000
Working Days and Timing: 5.5 Days per week, Based on Roster

Location: Purvis Street

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Responsibilities:

• Coordinates and prepares all cooking in the Indian kitchen.
• Prepares, cuts, cooks, arranges and serves the Indian cuisines as required.
• Controls cost by minimizing spoilage, waste and exercising portion controls.
• Handles machines, equipment and utensils the proper way and clean them after use.
• Follows established procedures and make suggestions for improvement.
• Responsible for presentation, taste and timeliness of sections production.
• To ensure compliance of hygiene standards are maintained at all times.
• Undertakes any other duties and responsibilities as may be assigned by your superiors from time to time.

Requirements:

•  Great Team player & Positive Attitude
•  Willing to work on shifts & weekends
•  Passionate Individuals in Indian cuisines

Only shortlisted will be notified.

ABOUT GLAZE

GLAZE began as a passion-driven home bakery and has grown into an established brand that blends the warmth of family recipes with the touch of artisanal elegance.

Nestled within the collaborative and welcoming space at IncuBaker, GLAZE is more than just a place to bake - it’s a space where connections, creativity, and community come together. This spirit shines through in our Farm-to-Cake masterclasses, where participants join us to craft our top 10 rated “JARDIN” Strawberry Shortcake with freshly harvested strawberries from a local organic farm.

At GLAZE, we believe in taking a thoughtful approach to baking, embracing tradition while also welcoming fresh ideas. We use only real, natural ingredients - nothing artificial, no shortcuts.

Our menu includes a variety of treats with a local twist, like our signature Gula Melaka and Matcha White Chocolate Scones, Passionfruit Shortcake, and Chai Latte Bliss Balls. We also offer gluten-free pastries to meet the needs of those with dietary restrictions.

Sustainability is at the heart of what we do. We primarily bake to order, keeping things fresh while reducing waste. We’re proud to work with local producers and support social causes close to our hearts.

JOB OVERVIEW

We are looking for a dedicated individual to join our GLAZE family. The ideal candidate for this role has basic knowledge and experience in baking and willing to put the time and effort to learn and meet the demands of the shop.

RESPONSIBILITIES

• Assist in creating and preparing all pastry items as required by the business
• Assit in planing, implementing and managing daily operations
• Assist in monitoring supplies and ingredients necessary for daily operations
• Prepare, clean and organize ingredients for use in the kitchen
• Ensure the kitchen is clean and sanitized at all times
• Ensure compliance with food hygiene and Health and Safety standards

QUALIFICATIONS AND REQUIREMENTS

• Basic knowledge and experience in baking is preferred
• Excellent organizational and time management skills
• Great attention to detail and creativity
• Great interpersonal and leadership skills
• Must possess a positive and friendly attitude and work well with colleagues and customers

Salary: $12/hour (part-time)

Operating Hours and Days: 8am – 1pm/Monday – Saturday (minimum 2-3 days a week)

Schedule: flexible

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Prepare and cook full course meals.

Have at least 5 years of experience on working with spices and curries

Prepare and cook individual dishes and foods.

Plan menus, Ensure quality of food and determine size of food proportions.

Work with minimal supervision.

Prepare dishes for customers with food allergies or intolerances.

Estimate food requirements and costs.

Inspect kitchens and food service areas.

Maintain inventory and records of food, supplies and equipment.

Familier with Indian Fine Dining Tandoori Food Preparation. (Punjabi Style)

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. 

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team 

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Position: Cook / Chef

Working Days: 5 Days work (10.30am - 10pm)

Working Location: Islandwide

Salary: $2800 to $3000 (depending on work experience)

Job scope:

• Stir fry rice and noodle dishes
• Maintaining good practice of hygiene
• Maintaining standard operating procedures

Low Yu Xuan Reg No: R24123804

The Supreme HR Advisory Pte Ltd EA No: 14C727

Full time

5 days work week (44hrs)

S$2100 ( Negotiable )

Up to S$2800 (OT- inclusive)

$1000 joining bonus

Requirements

- Preparing and cooking food for daily operations

- Maintaining High Standard of hygiene & cleanliness in the kitchen

- Dishwashing (Occasionally)

Other ad-hoc duties requested from managers

Job Scope

- No prior experience is required

- Candidates with Food Hygiene Certification is preferred

- Able to work shifts, weekends and public holidays

- Singaporeans only

Benefits:

- Overtime pay

- Medical benefits

- Health insurance

- Birthday benefits

- Uniforms provided

- Staff meals

- Special Allowances

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction.

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

Candidate's Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Join Our Culinary Team at Punggol School’s Food Central!

Leader Chef / Kitchen Chef
Salary: $2,700 - $3,200
Location: Punggol School, Food Central

Why Join Us?

• Attractive Daily Incentives: Earn $10 - $30 extra daily! Hit monthly store targets and earn additional incentives up to $2,000.
• Delicious Free Meals: We provide employee meals every shift.
• Supportive Environment: Work alongside a passionate culinary team committed to quality.

Key Responsibilities:

• Food Preparation & Cooking: Prepare and cook a variety of nutritious and balanced meals according to school menu guidelines, ensuring food safety and hygiene standards are met.
• Menu Planning: Assist in menu planning with a focus on nutrition, taste, and presentation suitable for students of different age groups.
• Inventory Management: Oversee stock levels, place orders for ingredients, and manage food costs to minimize wastage.
• Team Supervision: Lead and supervise a kitchen team, providing training and guidance to maintain high standards of food preparation and kitchen operations.
• Quality Control: Ensure consistency in food quality, taste, and presentation, conducting regular checks to meet the school's standards.

Rotating shifts:

6 AM - 5 PM
7 AM - 6 PM
9 AM - 8 PM

Take the next step in your culinary career with us! Apply now and be part of a dynamic kitchen environment that values skill, dedication, and teamwork.

EA License 22C1383

EA Personnel R22110043

Salary Range: $2500 - $3800 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

**This job required Chinese speaker to coordinate with suppliers, customers and colleagues

Responsibilities:

• Managing and working close with kitchen crew of all levels
• Creating menu items, recipes and developing dishes
• Determining food inventory needs, stocking and ordering
• Ensuring kitchen meets all regulations (sanitary and food safety guidelines)
• Train and supervise cooks and other food preparation workers
• Ensuring that all food is of excellent quality and served in a timely manner
• Taking stock of ingredients and equipment, placing orders to replenish stock
• Receiving feedback and making improvements where necessary

Requirements:

• Preferred Experience in handling buffet for local and western dishes
• At least Diploma in Culinary Art or equivalent
• Minimum 3 - 5 years working experience in F&B industry
• Great leadership and interpersonal skills
• Ability to run stocktaking and place orders for resupply
• Able to work in a high-pressure environment
• Able to work on weekend/ PHs

Interested candidate, can email to [email protected]

Do include:

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.

Salary Range: $3200 - $4000 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

Requirement:

**This job required Mandarin speaker to coordinate with suppliers, customers and colleagues

**Preferred Experience in handling buffet for local and western dishes

**Able to work in a high-pressure environment

**Able to work on weekend/ PHs

Interested candidate, can email to [email protected] or contact us at 6225 2138

Do include the following in the email:-

- Years of experience

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.

We are seeking a dynamic and passionate Chef to join our young and energetic culinary team!! This is an excellent opportunity for a motivated individual with a strong culinary background to grow and develop the skills in a supportive and collaborative environment.

Roles & Responsibilities:

• Prepare ingredients with hygiene practices
• Cook according to instructions set by Head Cook
• Perform and maintain kitchen cleaning and support duties
• Perform miscellaneous job-related duties as assigned.

Job Types: Full-time, Permanent

Salary: $2,000.00 - $2,400.00 per month

Working hours: 5.5day work week

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

Join a team of passionate, fun and hustling Crew at Award-Winning and Top-Voted Best Brunch Spot in Singapore!

wildhoney.com.sg

In the words of our team members - No Place Like Home.

If you love breakfast, leads from the front in the kitchen and passionate about delivering exceptional levels of food quality, we are looking for a Chef de Partie (CDP) to join our Wild Honey family.

Job Description:

This position requires the activities during his shift for kitchen operation from food preparation to final production. It also involves maintaining of food quality served and the waiting period for serving.

• This position is a hands-on position and requires co-ordination closely with Sous Chef at all times, reporting any problems during operation
• Conduct daily briefing in absence of Sous Chef/Head Chef
• Respect the Sous Chef organization and job coordination
• Assume the duties in production during absence or inadequate kitchen staff
• Aware of food cost control and minimized food and supply wastage through daily kitchen production lists
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Maintain high standard of personal hygiene of kitchen team, inspect uniform and grooming during shift
• Ensure daily kitchen checklists are done during shift to ensure SOP is being followed
• Ensure all Commis / Line Cooks are trained in goods receiving and the quality of goods to receive and the storage practices are according to SOP
• Monitor the quality, presentation and quantity of all food items before serving
• Provide orientation, training, guidance and evaluation of Commis / Line Cooks
• Ensure front of house dealing with direct guest contact have full knowledge of all food items, ingredients and method in which dishes are prepared
• Create a sound and strong relationship with all staff

• Minimum culinary certificate or equivalent with minimum 3 years of relevant experience
• Good communications and leadership skills
• Able to motivate and promote teamwork
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined

This job description is intended to convey information essential to understanding the scope of the position and is not an exhaustive list of skills, efforts, duties, responsibilities, or working conditions associated with it. Management reserves the right to modify duties or job descriptions at any time.

• Ensure a proper image of the restaurant
• Maintain stocks and ensure par level is met on daily operation.
• Capability of handling peak hour of restaurant.
• Ensure preparation for opening is done.
• Maintain high standard of quality control, hygiene, health & safety
• We are a TEAM, maintain a good relationship and respect with the other staff
• Communicate to each other about the daily food preparation.
• Enforce strict health and hygiene standards: good maintain of personal hygiene, food hygiene and kitchen hygiene.

ONLY SINGAPOREANS OR PR, THANKS

JOB RESPONSIBILITY

• Report directly to the Sous Chef to assist closely in executing daily roles & responsibilities.
• Inspect the cleanliness & working conditions of all tools, equipment & supplies to comply with standards
• Collate & compile daily ingredient and order lists for Sous Chef
• Ensure all stations are adequately stocked with mise en place, tools, equipment & supplies before the start of all services

REQUIREMENTS

• Good communications skills - possess a high level of empathy and good listening skills
• Able to multi-task in a fast-paced and demanding environment
• Good understanding of health, safety, and food hygiene practices
• Willingness to teach and share professional knowledge
• Trustworthy & maintain a high level of discipline & punctuality
• Pro-active & problem solver

JOIN OUR EVER-GROWING FAMILY TODAY!

• Performance-based incentives
• Delicious staff meal, including specialty blend coffee
• Career progression across various concepts

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

Job Responsibilities

• You will be working in a commercial kitchen performing the below functions
• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction

Job Requirements

• Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in food preparation
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work - Work Week & Shift: 6 days, rotating shift
• Location: East
• Staff transport will be provided for candidates working beyond midnight

Qualified or interested candidates, please kindly apply or emailing your CV to us at: jobs.bizhubATgmail.com

To facilitate faster application processing, please utilize the email stated

We regret that only shortlisted candidates would be notified.

EA License No: 08C2822

Bizhub Asia Pte Ltd

www.bizhub.com.sg

We are looking for a professional and experienced Thai Chef to be the in command in our kitchen, following our specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

“You’ll need to be able to lead and work as a team."
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Comply with and enforce sanitation regulations and safety standards
• Able to make recommendations to regarding succession planning and directing food preparation when necessary.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To work in close conjunction with the Operations Manager and respective & teams, collecting guest feedback and focus on improvement and development.
• Creating a positive and safety working environment for all the employee.

Job Requirements:
• Candidate must possess at least 4 to 5 years relevant experience in Thai cuisine.
• Must have completed Basic Food Hygiene course;
• Fair and firm management abilities with high influencing skills.
• Creative and innovative.
• Hands-on approach to all operational aspects.
• Excellent communication skills and basic computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills.
• Ability to work on weekends and PH and fast paced working environment.
• Candidates with experience might be considered for the Thai Chef position

Salary Range: $4000 - $4800 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

Requirement:

**This job required Chinese speaker to coordinate with suppliers, customers and colleagues

**Preferred Experience in handling buffet for local and western dishes

**Hands-on experience required

**Able to work in a high-pressure environment

**Able to work on weekend/ PHs

Interested candidate, can email to [email protected] or contact us at 6225 2138

Do include:

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.