Total 4,808 sous chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Key Responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping, and peeling food ingredients

· Cleaning and sanitizing the food preparation areas based on company and industry hygiene codes and health and safety standards.

· Washing, disinfecting, and properly storing cooking and kitchen utensils and equipment

· Buying, weighing, and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers, and ovens

· Managing inventory, unloading supplies, and organizing the storeroom

Requirements:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organizational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Key Responsibilities:

· Overseeing the work of junior kitchen staff, providing guidance and support to ensure they are performing to the highest standard.

· Assisting with menu development and planning

· Ensuring that all dishes are prepared to the highest standard, with a focus on quality and presentation.

· Managing inventory and ordering supplies as needed

· Helping to maintain food safety and hygiene standards, ensuring the kitchen is clean and properly set up at all times.

· Leading the team and promoting a positive and productive work environment

Requirements:

· 2+ years of experience as a Head Chef or similar role in a busy restaurant kitchen, preferably

· Strong culinary skills, with a passion for preparing high-quality dishes.

· Excellent leadership and communication skills, with the ability to manage and motivate a team.

· Ability to work well under pressure, with excellent time-management skills in a fast-paced environment.

· Ability to multitask and prioritize tasks in a busy kitchen, with strong attention to detail.

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability to divide responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook a variety of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

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

Hotel Indigo colleagues are the people at the centre of every new story. They make all guests feel welcome in the neighbourhood and at home in the hotel. At Hotel Indigo® we deliver inspired service. Our guest are explorers. A discerning set of individuals who bring their curiosity, uniqueness, and informality to everything they do in life. They are people who approach travel as an opportunity to expand their mind, learn new things, and create memories they can share that last a lifetime.

Hotel Indigo colleagues are warm, personal, and unscripted. They embrace the individuality and diversity of everyone. They enjoy iconic, worldly locations and are drawn to discovering what makes each of them unique. They are inspiring storytellers who inject positivity into their environment. They combine informality and fun with professionalism and sophistication.

Join us as a Chef de Partie in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At Hotel Indigo we look for people who are energetic and approachable with a sense of fun; always curious to discover more and share thoughtful suggestions with our guests.

Financial returns:

• Works with Supervisor in the preparation and management of the Department’s budget

People:

• Works with Supervisor in manpower planning and management needs
• Provides direction to the Kitchen helpers, including Demi Chef, Cook and Commis Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships

Guest Experience

• Planning of menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.
• Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food.

Responsible Business

• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:House Rules and Regulation
  Health and Safety
  Grooming
  Quality
  Hygiene and Cleanliness
  
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Accountability

Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. You will also help to create a desired work culture around our winning ways of the InterContinental Hotels Group and embrace the IHG Commitment.

Qualifications and Requirements

With 2 years’ experience as a Chef De Partie or an equivalent combination of education and experience. Obtained food service permit or valid health/food handler card as required by local government agency.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company Problem solving and training abilities.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meals
• Birthday Off
• Medical Benefits
• Dental Benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6000 hotels in over 100 countries around the world.

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committed to the quality of food served

Job Details

1. Takes care of daily food preparation and duties assigned by management.
2. Keep up to date with new products, recipes, and preparation methods.
3. Ensure high standards and consistent quality of product.
4. Comply with conditions of food hygiene policy.
5. Maintain cleanliness and organization in all work areas.

Qualifications

1. Knowledge of menu composition, recipes, methods of production and presentation standards.
2. Knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in following kitchen brigade chain of command.
4. Comfort with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Have good communication and initiative.
• Able to work independently and as part of a team.
• Willing to work on rotating shifts, weekends and public holidays.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

Job Description & Requirements

Japanese Yakitori Chef Position

At Least 8 - 10 Years' experience as a authentic Yakitori Chef with:

- Master the skills of charcoal Grilling

- In depth knowledge of Japanese Yakitori Cuisine

- Good understanding of General Japanese Cuisine

- Established experience in managing and operating a Yakitori restaurant with a capacity of 100 seatings and 15 Staffs under time pressure.

- Highly skilled in yakitori preparations and grilling

- Able to cover Head Chef Position and job scope under his absent

- Chef being the Core of the restaurant, has to undertake all staff responsiblities in case of anyone's absent.

- Control Ingredients ordering well in order to prevent food wastage.

- Control every kitchen staffs working schedule to allow a smoother work flow.

- Capable of designing and creating new and innovative yakitori dishes and accompaniments.

- Able to maintain high restaurant standards in line with top Yakitori restaurants in Japan

- Capable of independently preparing and cooking restaurant quality yakitori dishes and accompaniments.

- Able to supervise kitchen, food and drink produce inventory including costing.

- Able to conduct negotiations with suppliers.

- Able to supervise , train and motivate staffs

- Taking up Full responsibilities of training up all kitchen Staffs working potentional

- Certified at the highest level under the Food & berverage Specialists organisation, Japan or its equivalent

- Able to work long hours and odd hours works

- Must have complete knowledge of Food/ Beverage/ Food Preparation/ Professional Customer Service Stanards

- Able to provide improvements on restaurant workflow

- Japanese language N1 or more

- Communication with Japanese suppliers and staff and customer.

- Create seasonal menu.

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

Working Days: 5 Days, Mon - Fri

Working Hours: 7am - 4:30pm

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of the house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

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

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

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

· Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

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

· Evaluate and administer manpower plans, employee training & development.

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

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Keeping Food Sampling and Daily Cooking Core temperature recordings.

· Ensure recording temperature for all refrigerators.

· Perform all other common duties assigned by both the client and management of Sodexo Singapore.

Key Requirements

· Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

· Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

· People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

· Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

· Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

· Team player.

Maintaining culinary standard up to company’s requirements.

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions 
• Adhere to recipes and stock management 
• Adjust cooking based on guest preferences 
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Follow guidelines provided in Colleague Handbook
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.

• Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

• Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

• Perform all duties of Culinary and related kitchen area

• Oversee production and preparation of culinary items for all outlet & banquet event

• Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Communicate areas in need of attention to staff and follows up to ensure follow through.

• Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Supervise and coordinate activities of cooks which engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assist in determining how food should be presented and creates decorative food displays.

• Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

• Set a positive example for guest relations & provide exceptional customer service

• Handle guest problems and complaints seeking assistance from supervisor if necessary.

• Report equipment malfunctions in department equipment.

• Purchase appropriate supplies and manages food and supply inventories according to budget.

• Regular check to the restaurant and greet guests to obtain feedback on the meal they had.

Supervise Kitchen operation as directed by the Executive Chef ensuring the day-to-day operations are carried out according to established standards.

KEY RESPONSIBILITIES:

· Liaise closely with Banquet Manager, Restaurant Manager and Bar Manager as to the functions being held in the complex.

· Co-ordinate and consult with the kitchen and service staff to ensure the smooth and prompt service of food items.

· Check and control food preparation for all kitchen.

· Make enquires as to the number of people, tables and starting time for functions, to ensure prompt and efficient food preparation and service.

· Control and taste any food prepared from kitchen which be served to the guests.

· Check and control food preparation in butcher to ensure the prompt supply of items from these outlets.

· Plan and direct food preparation as required.

· Liaise closely with the Stewarding department to ensure the cleanliness of the kitchen area.

· Co-ordinate the service of food to and from the outlet with service staff.

· Maintain the highest quality of food items to guests; check presentation of items before service.

· Ensure the buffet and Ala Carte set-up is of the highest standard.

· Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

· Assist in the preparation of all food items.

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Our food and beverage chef is required to do basic food preparation and cooking while maintaining good food hygience. They are also needed to do regular stock checks with fellow food and beverage co-workers to avoid any disruption in the operations of the food outlet. They are also required to have basic knowledge on the food handling and also food hygience.

• Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.
• Should be able to cook south indian foods such as sambar, vadai, poriyal Rasam ect.,
• Seasons food according to recipes or company needs.
• Orders ingredients and spices as needed.
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Assists other cooks during the food Production process.
• Estimates expected food consumption and organizes preparation.
• Prepares any necessary sauces or accompaniments before meal service begins.
• Cleans food preparation areas as determined by law and company policy.
• Willing to do week ends and public holidays shifts
• willing to Early shifts starts 4-5 AM .

Hi,

We are hiring a head chef for our new outlet

Requirements:

-At least 5 years experience in a relevant capacity

-Experience in Chinese Wok

-Knowledge in Soup preparations

-Knowledge in Si Chuan spices is a must

-Experience in handling and preparing live seafood

-Able to work with management to handle kitchen operations

-Able to work within management KPI including kitchen operational cost

-Able to create and invent new dishes

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Responsible for the daily management and food production of the kitchen and Chinese Banquet kitchen, ensuring maximum quality and profitability.

KEY RESPONSIBILITIES:

· Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events and planned menus.

· Ensure food is prepared fresh and with the highest quality.

· Adhere strictly to all recipes, methods and instructions given by Chinese Executive Chef/ Assisant Chinese Executive Chef.

· Constant check on associates’ food handling and storage procedures to ensure compliance with standards.

· Assist Chinese Executive Chef/ Assistant Chinese Executive Chef in daily requisitions and planning for special menu.

· In charge of inventory and ordering of food items, ensure sufficient stock to support the operations.

· Check on quality of food items upon receiving from supplier, ensuring freshness and in accordance to the market list ordered.

· Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are kept in proper storage.

· Maintain high standards of quality control, hygiene, health and safety within the kitchen.

· Help out in any area of the kitchen when circumstances dictate.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781