Total 5,209 sous chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager as well as Assistant Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing silverware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Requirements

• Degree in Hospitality, Restaurant Management, or other.
• Individuals with 1-2 years of experience in a fine dining restaurant/Michelin-starred establishment or similar setting.
• Passion to develop career in a fine dining restaurant.
• Able to work shifts, weekends and public holidays.

Send your resume to [email protected]

• Planning and directing food preparation and culinary activities
• Modifying menus or create new ones that meet quality standards
• Estimating food requirements and food/labor costs
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
• Frequently review finished products for quality and presentation before the orders are send to guest.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

Requirements and skills

• Proven working experience as a Head Chef
• Prepare Asian, Western, Italian menu and food
• Prepare Indian dessert, like ladu, halwa, jelabi, and western dessert
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Diploma In hotel Management and catering
• Strong knowledge of Indian and TEX MEX cuisine
• Minimum 20 years’ experience as an Executive Chef in a restaurant with a similar style of dining, capacity and volume
• Minimum experience in singapore 15 years, so it is easier to get with the trend
• Strong financial and computer skills; has experience working with and an understanding of Profit & Loss and budgeting
• Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue’s concept

Job Description

• Manage and supervise the entire kitchen and activities of all chefs, cooks, and other kitchen workers under your charge.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Creativity and Creation of Menus
• Train and develop junior chefs.
• Monitor and maintain stock levels to reduce wastage and food costing is a critical component of a Head Chef.
• Ensure that food handling and hygiene regulation are followed in accordance with SFA and other governmental regulations & compliance.
• Lead in R&D / Food tasting to come up with menu ideas.
• To purchase and produce top-quality food to create seasonal menus and maintain recipes, pictures, and specifications.
• Delegate tasks to team and complete
• Ensure that no problem arises during serving; if any, it should be rectified quickly.
• Approve all foods before they leave the kitchen.
• Ensure efficiency of the kitchen and staff.
• Perform accounting functions and scheduling of meals to be served.
• Create recipes and prepare advanced items.
• Assign tasks that are less complicated to lower kitchen staff.
• Maximize the productivity of the kitchen staff.
• Ensure proper equipment maintenance and operations.
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques.
• Supervise kitchen personnel and their performance.
• Report to the food service director
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff.

Job Requirements

• Minimum 2-3 years of relevant experience as a chef.
• Willing to work 6-day work week.
• Strong interpersonal and communication skills to foster teamwork among the kitchen staff.
• Ability to lead, motivates the team.
• Basic Food Hygiene certified.
• Ability to cope under stressful conditions.
• Strong leadership skills and ability to make quick decisions.
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multitask.
• Possess strong management and organizational skills.
• Able to start immediately.

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Supervise all commis chef's in the department.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.

Responsibilities:

• Preparing specific food items and meal components at your station
• Following directions provided by the head chef
• Collaborating with the rest of the kitchen team to ensure 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:

• required language(s): English
• candidate must possess at least Primary/Secondary School
• experienced in Italian or Western cuisine, Pizza making is a plus
• ability to work well in a team
• knowledge of best practices for safety and sanitation
• passion for delivering great food and service
• able to work shifts during weekends and holidays in a fast-paced environment.

We offer:

• attractive salary, meal allowances, staff meal, medical benefits
• walking distance to MRT stations (Maxwell, Tanjong Pagar, Outram Park, Chinatown).

Thank you for your interest. We look forward to hearing from you.

Job Description:

`27 Mezze Bar & Grill` is looking for a Restaurant Chef specializing in Turkish Cuisine, to be responsible for the culinary operations.

• Prepare the authentic Turkish menu that showcases traditional flavours maintaining high standards of food quality and presentation.
• Ensure all dishes are prepared and cooked to the highest standards of taste, texture, and presentation consistent with Turkish cuisine.
• Provide guidance to kitchen staff on Turkish culinary techniques, recipes, and plating presentation.
• Ensure that food items are being prepared in a timely and correct manner.
• Implement and enforce hygiene, safety, and sanitation standards in compliance with local health regulations conducting regular inspections of equipment, and overall kitchen cleanliness.
• Collaborate with the restaurant management and front-of-house teams to ensure a seamless dining experience for guests.
• Assist in scheduling, staffing levels, and performance evaluations for kitchen staff.

Requirements

• Experience (3-5 years) in culinary roles with a significant focus on Turkish cuisine.
• Experience as a chef in a Turkish Restaurant is highly preferred.
• Minimum Qualification Level: Bachelor’s Degree or Equivalent
• In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.
• Familiarity with food safety regulations and best practices.
• Excellent communication skills to interact with staff, management, and guests.
• Ability to work under pressure and adapt to changing situations.
• Fluency in Turkish is highly preferred.
• Able to work on weekends and public holidays when required.

Responsibilities

• Attends daily shift briefings to colleagues in the Banquet Kitchen.
• Supports, leads and motivates colleagues.
• Ensure the storeroom requisitions are accurate to minimize repeat visits.
• Performs tasks to the standards & expectations set forth.
• Ensures proper hygiene as per Singapore requirements and all health and safety, fire and emergency procedures.
• Completes all grooming, spot check and temperature control sheets as required.
• Maintains cleanliness and proper rotation of product in all chillers.
• Minimizes wastage and spoilage.
• Prepares and submits forms and reports on time as directed.
• Reports any engineering defects to immediate supervisors.
• Communicates daily with supervisors and ensures open communication.
• To support the senior team members in communicating food consistency & quality
• Daily checks of all mis en place to ensure freshness & quality standards
• Strives to develop as a leader by attending courses when offered
• Assigns and follow up tasks as dictated by business volume and supervisors
• Attends meetings and training as required by supervisors.

Requirements:

• Candidates with prior 2 years of working experience will be preferred.
• Customer service focus.
• High level of flexibility and adaptability.
• Basic English language proficiency.
• Strong Team Player.
• Physically Healthy.

You will faithfully and diligently serve the company and carry out the duties and responsibilities of your position and other duties and responsibilities that are assigned to you from time to time.

Duties and Responsibilities:

1. Specialized in Asian Cuisine only

2. Setting up the kitchen with cooking utensils and equipment.

3. Study each recipe and gather all necessary ingredients

4. Cook food in a timely manner

5. Delegate tasks to kitchen staff

6. Inform the wait staff about daily specials

7. Ensure appealing plate presentation

8. Supervise Cooks and assist as needed

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

10. Monitor food stock and place orders

11. Check freshness of food and discard out-of-date items

12. Experiment with recipes and suggest new ingredients

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

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• 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
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

The role includes

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

Responsible to supervise junior chefs and interns

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

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

Establishing and maintaining effective inter-departmental working relationships

Personally responsible for hygiene, safety and correct use of equipment and utensils

Daily feedback collection and reporting of issues as they arise

Assess quality control and adhere to service standards

You will be responsible to supervise the assigned station / section of the outlet kitchen, contributing to the overall success of the restaurant, in accordance with the hotel’s standards and financial goals.

In this role, you will:

• Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in the section comply with company and Hotel Policies and Procedures
• Monitor food and operating costs and minimize food wastage
• Train culinary associates in the assigned section of kitchen with the skills necessary for them to perform their function
• Organise and set up the assigned section of the kitchen efficiently to facilitate workflow and maximize productivity.
• Maintain cleanliness of work areas, equipment and utensils

Qualifications:

• Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in a hotel or large restaurant with good standards
• Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
• Knowledgeable of occupational health and safety standards

Brief description of the Restaurant

• Michelin Star Italian Restaurant

Job Descriptions

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Job Requirements

• Minimum 2 years of working experience in restaurant or hospitality industries
• Possess Basic Food Hygiene Certificate
• Meticulous, team player with a positive attitude
• Passion for food, creative & result-orientated
• 5.5 days work/ week

Working hours

• 5.5 days work/ week

Roles & Responsibillities

Working Days: 4 days off per month

Working hours : 11am - 2pm [ 10 hours per day , 2 hours break ]

Need to be on Standby for Night Shift

Rotate Night Shift Work

Manage Multiple Outlets

Job Duties:

Overall in charge of kitchen operations

• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Roles & Responsibilities

Working Days: 4 days off per month

Working hours : 11am - 2pm [ 10 hours per day , 2 hours break ]

Need to be on Standby for Night Shift

Rotate Night Shift Work

Manage Multiple Outlets

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of the guests
• Makes adjustments to food items to accomodate guests with allergiesor specific diet concerns
• Manage other employees in the kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment.

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

• Holds a culinary Diploma or equivalent
• Extensive knowledge and hands-on experience in Kitchen management, menu planning and operational skills.
• Must understand and be up-to-knowledge about current local and International food and beverage industry trends.
• Has an outgoing personality that feels comfortable in interacting with guests and has an absolute “can-do” attitude when facing challenges.
• Excellent communication and organizational skills with structured thinking process.
• Effective leader with excellent management and coaching skills and able to oversee an outlet kitchen operations.
• Good computer skills especially in MS Office, MS Outlook and Recipe Maintenance System.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Minimum of two to four years of experience as Chef de Cuisine in an international hotel or reputable restaurant of good standards or 15 years of culinary experience.
• Preferably with experience in luxury international brands.

Location: Novena/Little India

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• 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.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Highlights

Location: Outram Road (Dhoby Ghaut / Havelock MRT)

Salary: Up to $5500

5 days work week, weekend depending on needs basis

Benefits: 13 month salary AWS, performance bonus

Job Summary

Head Chef manages and responsible for the Kitchen and Stewarding operations. The Head Chef ensures the food comes out of the kitchen in a timely manner, quality of the food, following all food safety regulations, creating new food entrees, and coordinating the entire kitchen. He/She controls the budget and ensures the quality of the kitchen and stewarding operations. He/She ensures that the problems that arise are rectified in a positive and professional manner. The Head Chef also oversees and supervise all kitchen and stewarding staff.

Key Responsibilities

Manage Kitchen & Stewarding operations

• Lead the development and implementation of operations strategies and plans for the Kitchen and Stewarding department
• Develop and review operating procedures and service standards for Kitchen and Stewarding operations
• Oversee Kitchen and Stewarding operations to ensure adherence to organisational standards and procedures
• Oversee partnerships and quality of outsourced services
• Manage asset and inventory control
• Ensure proper equipment maintenance and operations
• Lead knowledge management to facilitate Kitchen and Stewarding operations

Drive service and operational excellence

• Lead the development and evaluation of service recovery strategies for addressing service gaps
• Lead improvement initiatives and service innovation to enhance service quality and operational efficiency
• Evaluate industry best practices and new technology applications for organisation's adoption
• Ensure the serving of quality and consistent culinary dishes and on schedule
• Develop menu offerings
• Interact with guests to gather feedback on service quality
• Manage quality controls and approve all foods before they leave the kitchen

Budget & Cost Management

• Lead yearly budget forecasting processes for the department
• Manage departmental budgets to ensure proper utilisation and accounting of resources
• Forecast supply needs and estimate costs
• Determine and manage food inventory needs, stocking and ordering
• Manage cost control and stock of food
• Coordinate with procurement department with market list in sourcing of raw food items

Manage Operational Risks

• Review compliance management on organisational guidelines and legal regulations required for Kitchen and Stewarding operations
• Develop crisis management, business continuity and recovery plans for the Kitchen and Stewarding department
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Ensure all chefs obtained mandatory certification on food hygiene and/or food safety courses

Team & Report Management

• Lead the management of staff performance to achieve department goals
• Mentor, coach and guide the teams
• Oversee the implementation of capability development plans for staff
• Managing and working closely with other chefs at all levels.
• Present Kitchen & Stewarding reports and recommendations for management update and decision-making

What it Takes

• Diploma in Culinary & Catering Management or equivalent
• Possess Food Hygiene Officer certification
• Minimum 12 years of relevant working experience with 8 years of management experience
• Passion for food and hands-on experiences
• Able to work independently, under pressure and deliver quality work
• Able to work on weekends and/or public holidays

Key Competencies

• Proficiency in Local, Western Cuisine, Banquet cooking
• Knowledge of the food industry and trends
• Budgeting skills to cost management
• Able to create new menu items
• Proficiency in Microsoft Office in Word, Excel and Outlook
• Strong communications and written skills
• Strong leadership skills
• Team player qualities
• Attention to details

Interested Applicants, please submit a copy of your updated resume (in MS Word Format) and send to [email protected]

Talents@Work Pte Ltd (21C0501)

Joshua (R22107946)

*We regret to inform that only shortlisted candidate will be notified. Thank you

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

RESPONSIBILITIES:

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, kitchen utensils, etc., and monitor and track them closely to achieve and/or exceed the established business targets.
• Be proactive in the local F&B business environment; gathering the latest trends and market intelligence on food standards and products of competitive restaurants.
• Brainstorm with team to create and develop new and/or special promotional dishes and keep up with the latest market trends.
• Assist in menu engineering from time to time to ensure offerings are meeting and/or exceeding guests' dining trends and needs.
• Assist in coordinating the activities in the various sections within kitchen operation to ensure consistent good food quality, smooth and seamless operation, and achieving the highest guest dining experience.
• Coordinate all kitchen operations and activities to ensure adequate provisions of ingredients, working types of equipment, inventory and supplies, etc. for the smooth operation of the restaurant.
• Responsible for the preparation and control of daily and weekly market lists.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy, and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them, and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards in RM and actively work to uphold such high standards by accepting feedback from guests and proactively seeking improvements in food preparation and presentation to meet/ exceed their expectations.
• Work closely with F&B Manager to handle guests’ food quality-related feedback, complains, service recovery promptly and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with the Marketing team to drive online rankings by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

REQUIREMENTS:

• Minimum 5 years of relevant experience in Indian cuisine in other restaurants
• Bachelors Degree required in food or hotel-related
• Positive service mindset and willing to go the extra mile
• Good human relations skills
• Good leadership and influencing skills
• Good communication (verbal and written), organisation, and presentation skills
• Ability to work independently and take initiative with good time management skills
• Strong knowledge and creativity in food planning and preparation
• Good grooming standards and personal presentation
• Must be flexible to work late/night shifts, including weekends and public holidays

27 Mezze Bar & Grill – Junior CHEF – Turkish Cuisine

Job Description:

`27 Mezze Bar & Grill` is looking for a Junior Chef specializing in Turkish Cuisine, to be responsible for the culinary operations.

• Prepare the authentic Turkish menu that showcases traditional flavours maintaining high standards of food quality and presentation.
• Ensure all dishes are prepared and cooked to the highest standards of taste, texture, and presentation consistent with Turkish cuisine.
• Provide guidance to kitchen staff on Turkish culinary techniques, recipes, and plating presentation.
• Ensure that food items are being prepared in a timely and correct manner.
• Implement and enforce hygiene, safety, and sanitation standards in compliance with local health regulations conducting regular inspections of equipment, and overall kitchen cleanliness.
• Collaborate with the restaurant management and front-of-house teams to ensure a seamless dining experience for guests.
• Assist in scheduling, staffing levels, and performance evaluations for kitchen staff.

Requirements

• Experience (1-3 years) in culinary roles with a significant focus on Turkish cuisine.
• Experience in a Turkish Restaurant is highly preferred.
• In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.
• Familiarity with food safety regulations and best practices.
• Excellent communication skills to interact with staff, management, and guests.
• Ability to work under pressure and adapt to changing situations.
• Fluency in Turkish is highly preferred.
• Able to work on weekends and public holidays when required.

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now!

You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and and in accordance with the hotel’s standards.

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing the Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.