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

Position: Cook / Chef

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2,800-$3,000

Job Scope
- Stir fry rice and noodle dishes

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Kotuwa is awarded by Bib Gourmand from Michelin. We are seeking a Head Chef to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Sri Lankan cuisine.

The Head Chef position encompasses a multifaceted role focused on orchestrating the culinary operations within the establishment. This involves not only crafting menus but also overseeing their execution to ensure the delivery of exceptional dining experiences for guests. Central to this role is the organization, training, and leadership of the kitchen team, fostering an environment conducive to efficiency and profitability.

Working in tandem with the Executive Chef, the Head Chef plays a pivotal role in managing all aspects of the kitchen's functions. Collaboration with the Executive Chef is essential in devising diverse menus that align with the restaurant's ethos and standards. Moreover, the Head Chef assumes responsibility for the kitchen's smooth functioning, demonstrating adeptness in decision-making and problem-solving.

Integral to the position is the hands-on management of food preparation activities, encompassing planning, directing, and supervising kitchen operations. This includes meticulous oversight of operational aspects such as budgeting, costing, inventory management, and resource allocation, with a keen eye on maintaining quality while minimizing waste.

Ensuring adherence to regulatory standards relating to food safety, hygiene, and quality is paramount. The Head Chef is tasked with upholding these standards at all times, instilling a culture of compliance among kitchen staff through effective training and supervision.

People management forms a significant component of the role, encompassing recruitment, training, and performance evaluation of kitchen personnel. The Head Chef must inspire and motivate their team, fostering a collaborative and disciplined work environment conducive to productivity and growth.

Remaining attuned to culinary trends and market preferences is essential for innovation and menu development. The Head Chef is expected to continually refine and enhance offerings, leveraging insights to optimize kitchen processes and enhance the overall dining experience.

Beyond kitchen operations, the Head Chef is entrusted with broader responsibilities, including devising cross-marketing strategies to drive profitability. This may involve conceptualizing new menu items, coordinating food and beverage pairings, and implementing promotional initiatives to attract and retain patrons.

Furthermore, the Head Chef assumes a mentorship role, actively engaging in the training and development of junior chefs and kitchen staff. By imparting knowledge and fostering skill development, the Head Chef cultivates a culture of continuous learning and excellence within the kitchen team.

In all endeavors, the Head Chef exemplifies a positive attitude, passion for culinary excellence, and dedication to upholding the establishment's reputation. Upholding the Staff Code of Conduct and company policies sets a standard of professionalism for colleagues to emulate, while prioritizing guest satisfaction underscores the commitment to delivering exceptional hospitality experiences.

Job Requirement

• Minimum with 1 to 3 years of relevant experience as a Head Chef in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Job Descriptions

• Responsible for food preparation, maintaining the kitchen equipment and utensils at utmost cleanliness and hygiene.
• Prepares and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of each food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure minimum wastage in food preparation and washer duty.
• Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks.
• Clean food preparation area and kitchen equipment to ensure clean safe food handling practices.
• Any other duties as and when being assigned by Head Chef.

Job Requirements

• Compulsory 2 years of Teppanyaki Chef Experience

Working hours

• 6 days a week
• 10am - 230pm, 530pm - 1000pm.

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

Working Location: Tampines One

Working Hours: 5 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties
• Adhere to company’s standard operating procedures

As a Sous Chef (Pastry), you are responsible for supporting the Head 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.

Duties:

• 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 Head Chef
• Avail to cover Head Chef duties if is needed for the period that his absence
• Works closely with all members of the production team to achieve highest quality of products in accordance to the standard recipes and procedures set out and also work together with marketing teams to improve sales
• 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.
• 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 Head 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.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Working Location: 25 Harper Road

Kotuwa is awarded by Bib Gourmand from Michelin. We are seeking a Sous Chef to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Sri Lankan cuisine.

Staffing

- Training and supervision of all staff under them

- Be a role model to all staff to ensure good habits and behavior

- Guide and motivate staff to work efficiently and correctly

- All recipes are recorded correctly and accessible for staff

- Ensure all staff are dressed and groomed appropriately

- Ensure training is implemented and completed

- Supervise staff meal to ensure it is delicious and nutritional

Operations

- Assist management of the kitchen in absence of the Sous chef

- Implementation of menu items with menu changes as per schedule

- Follow and maintain allotted food cost

- Ensure ordering and storage of goods is correct and on time

- Ensure stock levels are within guidelines

- Minimize food wastage

- Ensure recipes and procedures are followed correctly

- Supervise jr cooks with MEP and SOPs

Hygiene and Safety

- Ensure all hygiene standards are met and staff are trained to adhere to these requirements

- Maintain cleanliness and organization in all work areas

- Ensure compliance with all applicable laws and regulations

- Attend all scheduled employee meetings and bring suggestions for improvement

- Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately

Job Requirement

• Minimum with 1 to 3 years of relevant experience as a Sous Chef in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean / PR

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Job Descriptions

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

Job Descriptions

• Prepare and execute high-quality Italian fine dining dishes
• Manage a specific section of the kitchen with precision and attention to detail
• Ensure exceptional food quality, taste, and artistic presentation
• Maintain strict kitchen hygiene and adhere to food safety regulations
• Assist in menu development and seasonal adjustments
• Contribute to the restaurant's pursuit of culinary excellence

Job Requirements

• Experience as a CDP, Junior CDP, or Commis Chef in Italian fine dining would be preferred
• Strong knowledge of Italian cuisine, ingredients, and cooking techniques
• Ability to work efficiently in a high-pressure fine dining environment
• Excellent attention to detail and consistency in food preparation
• Team player with good communication skills
• Passion for Italian gastronomy and commitment to culinary arts

Benefits

• Medical
• Uniform
• Staff Meal
• Incentives

Working hours

• 5.5 days work/ week

Position: Chef De Partie

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

Job Requirements:

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

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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Overview:

Are you passionate about crafting exquisite dishes and working in a dynamic kitchen environment? Join a renowned and vibrant restaurant that offers a unique blend of traditional and modern culinary experiences. Our establishment is committed to delivering top-notch food and exceptional service to our valued guests.

Position: Chef/Assistant

Job Responsibilities:

• Prepare and cook dishes according to our restaurant's recipes and standards.
• Ensure the highest quality of food presentation and taste.
• Maintain a clean and organized kitchen.
• Collaborate with the kitchen team to meet daily production needs.
• Adhere to all health and safety regulations.
• Assist in inventory management and ordering supplies.
• Participate in menu planning and development.
• Foster a positive and professional environment with coworkers and customers.

Working Hours:

• 5-day work week with Sundays off
• 48 hours per week

Location Options:

• Siglap
• Tanjong Pagar
• Chinatown
• Robertson Quay

Benefits:

• Attendance bonus of $150
• Annual Wage Supplement (AWS)
• Transportation provided for shifts ending after 11:30 PM
• Starting from 11 days of annual leave
• Comprehensive medical coverage
• Opportunities for extra rewards for exceptional performance
• Retention incentives to acknowledge your dedication and hard work

Be part of a growing culinary destination that values innovation and quality. Apply now to join our talented team and advance your career in an exciting and supportive environment!

EA License 22C1383

EA Personnel R22110043

About Us:
Join a leading food and beverage company renowned for its excellence and innovation in the culinary industry. Our company is dedicated to delivering exceptional quality and service in every aspect of our business. We are expanding and looking for passionate individuals to help us continue our tradition of crafting delightful baked goods and pastries.

Position: Baker/Pastry Chef 面包师/糕点师

Salary: $2,500 - $2,700 per month

Role Overview:
Are you passionate about creating delectable breads, pastries, and desserts? Do you have an eye for detail and a touch of creativity? This is your chance to join our dynamic team and bring your baking skills to life!

What You'll Do:

• Bake and Create: Prepare a variety of breads, pastries, and desserts, ensuring they meet our high standards of quality and presentation.
• Maintain Standards: Keep your work area clean and organized while adhering to health and safety regulations.
• Inventory Management: Monitor ingredients and place orders as needed to ensure smooth operations.
• Decorate: Assist in the decoration and presentation of our baked delights to captivate our customers.
• Collaborate: Work closely with our team to ensure efficient operations and timely delivery of products.

Why Join Us?

• Creative Environment: Work in a vibrant and supportive team that values your creative input.
• Career Growth: Opportunities for professional development and advancement within a leading company.
• Competitive Salary: Attractive compensation package reflective of your skills and experience.

Ready to make a difference with your baking talents? Apply now to be part of our exciting journey!

EA License 22C1383

EA Personnel R22110043

Dian Xiao Er Group Pte. Ltd.

SENIOR CHEF

Job Description

• Help in the preparation of all food
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Head Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements:

• At least 3 years of culinary experience in a Chinese restaurant setting
• Bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communicate and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable

Dian Xiao Er Group Pte. Ltd.

SENIOR CHEF

Job Description

• Help in the preparation of all food
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Head Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements:

• At least 3 years of culinary experience in a Chinese restaurant setting
• Bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communicate and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable

Dian Xiao Er Group Pte. Ltd.

SENIOR CHEF

Job Description

• Help in the preparation of all food
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Head Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements:

• At least 3 years of culinary experience in a Chinese restaurant setting
• Bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communicate and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable

Dian Xiao Er Group Pte. Ltd.

Roast Head Chef

Job Description

· Oversee entire kitchen / Roast operations

· Control and direct the food preparation process and ensure quality of all food served meets company’s standards

· Conduct weekly roll call to communicate and reinforce company’s policy

· Analyse customers’ feedback to improve food quality

· Oversee and ensure compliance hygiene, sanitation and safety standards

· Train new employees and provide ongoing training for all staff

· Create new seasonal dishes and menus

· Monitoring and controlling stock levels

· Maintain food cost margins within acceptable range

· Efficient manpower planning and rostering

Requirements:

· At least 5 years of culinary experience in a Chinese restaurant setting with 3 years of supervisory experience

· Bilingual in English and Mandarin to liaise with stakeholders

· Extensive food knowledge and creativity

· Possess excellent communicate and management skills

· Decisive and critical thinker with strong leadership skills

· Well-groomed and presentable

Job Descriptions

# Food Preparation:

• Prepare and cook a variety of Japanese curry rice and noodle dishes according to established recipes.
• Ensure all ingredients are fresh, properly stored, and prepared to the highest quality standards.
• Maintain cleanliness and organization in the kitchen, following food safety and sanitation guidelines.

# Cooking:

• Cook and present dishes with consistency, focusing on taste, texture, and appearance.
• Adjust recipes and cooking techniques to accommodate customer preferences or dietary requirements when needed.
• Monitor food quality and adjust cooking processes to ensure optimal results.

# Inventory & Ordering:

• Manage kitchen inventory, including ingredients, spices, and other supplies.
• Place orders with suppliers to ensure the kitchen is well-stocked while minimizing waste.
• Track inventory levels and adjust ordering practices to optimize cost efficiency.

# Team Collaboration:

• Work closely with other kitchen staff to ensure smooth operations during service.
• Communicate effectively with the front-of-house team to manage orders and ensure timely delivery of dishes.

# Quality Control:

• Perform regular quality checks on dishes before they are served to customers.
• Take feedback from customers and staff to continuously improve recipes and processes.

Job Requirements

• Min 1 year experience in the kitchen required.
• Fresh graduates with Culinary training can apply. Easy to follow SOP's.

Benefits

• 14 Days Paid Leave.
• Birthday off, Anniversary off
• Meals Provided Easy to follow SOP's. No experience needed.

Working hours

• 5-day work week (Monday - Friday) 10am to 7.30pm

Job Descriptions

• Must be able work with minimum resources, lead a junior team under the supervision of a Sous Chef.
• Preparing specific food items and meal components at your station
• Following directions provided by the head chef and Sous 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 kitchen.
• Supervise the cooks of arranging chiller, freezer and dry store in proper procedure.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.
• Assisting Sous Chef create new menu and suggestion.
• Responsibility in maintaining equipment is part of priority in kitchen property.
• Report immediate to ‘Maintenance group chat’ if any equipment faulty.

Job Requirements

• Singaporean or Permanent Resident
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent
• Able to work on weekends, PH and flexible shifts.
• A team Player

Benefits

1. Performance Bonus Bi-yearly. payable in February and August at the sole discretion of the Management based on the basics of company sales performance and individual staff performance.*
2. Relocation allowance $10/day: in the event staff worked outside their organic outlet cluster.
3. Commission: Daily commissions based on daily outlet sales. two percent (2%) & four percent (4%) of the day sales shared equally among the Kitchen*
4. Allowances. Footwear for work: S50 for 2 years.
5. Health Allowance: S150 annually (Body Checkup/Dental/Vaccination) Minimum six (6) months employment
6. Birthday Vouchers: S100.00 (kakis App e-voucher/Applicable after confirmation)
7. Motorbike Allowance: $5 per working day
8. Annual Leave: 7 days. Leave increment shall be one (1) day per subsequent year, up to a maximum of fourteen (14) annual days.
9. PH entitlement per MOM
10. one (1) Duty Meal will be provided per shift.
11. Transport will be provided only after 11 pm or transfer between outlets on official duties.
12. 30% Discount for staff purchases.

Working hours

• 5 days / 44 hours
• 6 days / 48 hours

Job Descriptions

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

1. Need to learn how to grill food
2. Have kitchen experience is better

Benefits

• Paid Annual Leave Per Year : seven (7) Days
• Paid Outpatient Sick Leave Per Year : up to fourteen (14) days
• Other Medical Benefit : up to $300 per year（listed by MOM)
• Other Salary–Related Components : monthly sales incentive (subject to individual and outlet sales performance)
• Year end bonus( CNY Bonus)
• Staff meal
• Team lunch/dinner
• T&C Apply

Working hours

• Working Days: 5 days a week
• Working Timing:
• 1000 hrs to 2100 hrs
• (2 hours break)

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure 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
• Maintenance of restaurant equipment

Job Requirements

• Minimum GCE N-Level or ITE qualifications
• Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
• Fully responsible for taste, quality and hygiene of the food produced.
• 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

Role & Responsibilities:

Overseeing all direct operated restaurant (DOR) brands culinary operations which may include food brands within Food Republic to manage the team with the highest of culinary standards.

This incumbant is expected to maintain complete knowledge of;

• All menu items available in the restaurant; primarily the DOR brands
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices
• Manage team schedules
• To ensure and establish cost control within all relevant culinary departments
• Overseeing and ensuring hygiene standards are of highest quality
• Establishing work safety measures for team
• Conducting food tasting
• Working together with management to create new product items
• Monitoring trend of sales and having improvement plans
• Assist in new stall / restaurant set up and opening
• Any other duties as assigned by Superior

Requirements:

• At least 3-5 years of hands-on back-of-house or kitchen working experiences
• Candidates with stir-fry or "zhi char" experience will be prioritise

Personal Attributes:

• Self-Motivator with high energy level
• Have passion working in the Food & Beverage Industry
• Creative and innovative
• Adventurous and able to work under pressure

We require split shift and 6 working days

Need to work on saturday and sunday

Off day will be on one of the weekday

Working hours from 3am to 7am and 9am to 1pm each shift have 30 minutes break.

Transportation for midnight shift are provided

Meals are provided

Non Halal foodshop

Non Air Condition Workplace

Chinese Cuisine

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager

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

***North & South Indian Cuisine***

Roles & Responsibilities:

We are seeking a skilled and passionate Indian Cook to join our restaurant team. As an Indian Cook, you will be responsible for preparing authentic Indian dishes, ensuring the highest quality of food taste and presentation. You should have a deep understanding of Indian spices, cooking techniques, and regional cuisines to deliver an exceptional dining experience to our patrons. This role requires creativity, attention to detail, and the ability to work efficiently under pressure

Key Responsibilities:

• Responsible for the overall daily food production

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Supervise a team of kitchen staff and ensure that they perform their duties as required.

• Maintain and enhance manpower management by daily effective communication.

• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

• Attend weekly service meetings to improve and enhance service level.

• Performs any other duties as directed by the Head Chef and Unit Manager

Requirements:

• Proven experience as an Indian Cook or relevant role in a restaurant setting.

• In-depth knowledge of Indian spices, cooking techniques, and regional cuisines.

• Ability to handle and prepare a wide range of Indian dishes from different regions.

• Strong attention to detail and passion for creating high-quality dishes.

• Ability to work well under pressure in a fast-paced environment.

• Excellent communication and teamwork skills.

Certification from a culinary school or relevant training is a plus.

Benefits:

• Competitive salary commensurate with experience.

• Opportunities for career growth and development.

• Friendly and supportive work environment.

• Staff meals and discounts.

Application Process:

If you meet the above qualifications and are excited about the prospect of joining our team as an Indian Cook, please submit your resume and cover letter detailing your relevant experience and why you are passionate about Indian cuisine. We look forward to hear from you.