Total 4,787 sous chef job vacancies in F&B / Tourism / Hospitality category in Singapore

The great things you will be expected to do:

• Collaborate with the Executive Chef to ensure successful execution of the culinary operations.
• Drive culinary innovation, maintain quality standards, and develop new menu items.
• Uphold health, safety, and food safety standards in collaboration with relevant managers.
• Oversee daily operations, ensuring client and customer expectations are exceeded.
• Provide training, coaching, and support to kitchen staff, fostering continuous improvement.
• Manage food sourcing, ensuring ingredients meet purchasing standards and sustainability commitments.
• Maintain recipe and database management, scaling recipes appropriately.
• Engage with clients and customers, maintaining a professional and friendly demeanor.
• Comfortable with traveling when needed to support various locations and events.

Requirements:

• Degree from an accredited Culinary Institute preferred but not required.
• Minimum of 5 years of culinary management experience in a multi-unit setting.
• Prior experience managing volume of at least $20M with P&L.
• Strong leadership and communication skills, capable of motivating and managing a team.
• Experience in hotel groups or multi-unit restaurant is desirable.
• Strong personality with excellent communication skills.
• Team management skills and task management skills are essential.
• Must be able to work in a fast-paced environment
• Proficiency in project and program management principles.

Dabba Street is bringing a refreshed, greener perspective to Indian and Mediterranean favourites. Join us today, and be part of a fast-paced, innovative kitchen that values teamwork, creativity, and excellence!

We’re seeking a skilled Senior Line Cook/ Chef who would lead shifts at the outlet. Ideally, you’ve had some working experience with an Indian or Mediterranean cuisine, but this is not a must.

As a shift lead, you will problem-solve daily, communicate effectively, work fast, and be consistently accurate.

In this role, you’re well positioned to lead, and on track to progress to higher roles. Your duties and responsibilities include:

• Prepare and execute food items to our specified recipes and standards

• Maintain a clean and organised work area, adhering to all food safety and hygiene regulations

• Complete daily checklists to facilitate correct and prompt opening, shift change and closing of outlets

• Operate kitchen equipment including oven, stove, fryer, griddle, toaster, rice cookers and food processor

• Manage inventory, ensuring proper stock levels and minimising waste

• Correct rotation and labelling of food and ingredients

• Efficient and effective management of line food levels to maintain ongoing service delivery

• Maintain a clean and proper use of uniform

• Track, reconcile and report all received orders

Our line cooks, or Dabbamakers are central to our food operations - there will be opportunities to live your passion, rise up to challenges, and grow professionally.

We strive to provide a friendly, inclusive and respectful culture that allows you to thrive in your own way.

On top of a competitive salary package, other benefits include:

• Annual performance bonus up to 2 months' salary

• Guaranteed yearly salary increment

• Monthly performance incentives

• Structured and rapid career progression for high performers

• Multiple performance recognition awards including star performers, service ambassadors’ awards

• Sponsorship opportunities for professional upskilling

• Medical and dental benefits

• Daily staff meals

WA us at 81810610 to find out more!

* PIZZA Chef wanted*

Location: Bukit Merah

Salary: up to $3200

Working hours: 44 hrs per week

Job description:

Preparation of food

Cooking

Making pizza

Benefits:

- Annual leave 10 days

- ⁠14 days MC upon completion of 6 months service

- ⁠1 day birthday leave (to be taken on the week of birthday)

- ⁠Off in lieu granted for working on PH

- ⁠Staff discount 20% off non promo items

- ⁠Staff meal and meal break provided

- ⁠Transportation claim after 1130pm

- ⁠Staff insurance

Send your resume to 94363114 , shortlisted candidates will be informed for interview.

R1875457 | 16C8443

Basic: $3000 – 3500

Working Hours: 44 Hours Work

Location: Kim Yan Road (Nearest MRT: Orchard / Somerset)

Job Description:

Prepare and cook vegetarian food

Involve kitchen operations from food preparation to final production

Food preparation will be in accordance with daily operations

Maintain & ensure food hygiene, quality and standards

Ensure the layout is tidy, clean, clear, and nicely set up for every dining session.

Ensure cleanliness of all cooking & kitchen utensils, containers, plates, bowls, pots, woks freezers, basin sink, table, chairs etc.

Any other appropriate duties and responsibilities as assigned by superior

Job Requirements:

With prior cooking experience

With valid food hygiene certificate is a plus

Able to commence work immediately is a plus

Able to work on weekends and public holidays

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Responsibilties:

• Ensure all food is prepared to the highest standards and meets the hotel's quality guidelines.
• Conduct regular quality checks on dishes and ingredients to maintain consistency.
• Ensure all dishes are served on time and at the correct temperature.
• Monitor the quality and freshness of ingredients and report any issues to the Head Chef.
• Adhere to all food hygiene and safety standards.
• Maintain a clean and organized workstation at all times.
• Assist in managing inventory and ordering supplies as needed.

Requirements:

• Minimun NITEC or relevant culinary certificate
• At least 3 years of working experience in western cuisine
• Able to work in fast paced environment
• Good team player
• Location: Orchard
• 5 days work week, rotating shift

Depending on experience, the client may offer Chef de Partie or Junior Sous Chef level.

We regret that only shortlisted candidates will be notified.

By sending us your personal data and/or resume, you are deemed to consent to AM Recruitment Pte Ltd or its agents to collect, use and disclose your personal data and/or resume for the purpose of processing and administrating this job application.

Registration No: R23117478 (Mandy Lim Teng Hong)

EA Licence No: 23C1821 (AM Recruitment Pte Ltd)

• Preparation of food
• Cooking
• Making pizza

Benefits:

- Annual leave 10 days

- ⁠14 days MC upon completion of 6 months service

- ⁠1 day birthday leave (to be taken on the week of birthday)

- ⁠Off in lieu granted for working on PH

- ⁠Staff discount 20% off non promo items

- ⁠Staff meal and meal break provided

- ⁠Transportation claim after 1130pm

- ⁠Staff insurance

Location: Bukit Merah

Working hours: 44 hrs per week

EA Personnel Name: Melody Sim
EA Personnel No: R2095899
EA License No: 16C8443

Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
Assisting with the unloading of delivered food supplies.
Organizing and correctly storing food supplies.
Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

- Willingness to learn and enjoy staying in the kitchen environment

We regret that only shortlisted candidates will be notified.

Adeline Tan

EA Licence Number: 23C1668

Registration Number: R23115708

Ezline Pte Ltd

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Executive Pastry Chef

In this role, you will lead the creation and execution of exquisite desserts and pastries, setting the standard for excellence across our dining outlets. If you are ready to elevate your career, we invite you to bring your creativity and dedication to Four Seasons Hotel Singapore.

What you will do:

As Executive Pastry Chef, you will lead the pastry creations and operations for our multiple dining outlets. Your creativity and commitment to excellence will shine as you craft innovative and delectable desserts/pastries that delight our guests, and leave lasting impressions.

You will inspire and mentor your team, guiding them to achieve their career aspirations while maintaining the highest standards of quality and food safety.

Your interaction with guests from around the world will create unforgettable dining experiences, showcasing your passion for hospitality and exceptional culinary artistry.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Executive Pastry Chef in a 5-star luxury hotel or luxury restaurant chain, preferably managing in an all-day dining setting.
• Restaurant pre-opening experience is an asset.
• Excellent knowledge of Western and Asian patisserie/dessert techniques, ingredients, and flavour profiles. Knowledge of the local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

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

As a Head Chef you will manage the day-to-day operation of the kitchen and lead a Back of House team. You will also ensure the quality of the food and service is up to brand standards whilst developing the team and maintaining high quality safety standards in the restaurant.

Job Description for the Head Chef

• Lead the kitchen team in delivering an outstanding level of service

• Manage budgets, rotas and GP in keeping with the set targets

• Ensure the highest level of compliance regarding Health & Safety regulations

• Develop, drive and inspire the kitchen team in a calm and professional manner

• Manage and maintain an excellent stock control and wastage records

• Flexibility regarding working days and hours is a key requirement

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.
• Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the specialty restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the specialty restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily specialty restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Responsiblities:

• Achieves and maintain the highest standards for teaching food quality, cleanliness and administration in the training restaurant.
• Ensures food quality, presentation, preparation and production comply with recipe guidelines.
• Conducts classroom training sessions as identified by Operation’s needs.
• Oversees the training for Franchise Management Trainees.
• Ensures all trainees are developed and prepared to effectively manage their own operations.
• Creates and maintain a positive working environment for the trainees that is conducive to learning.
• Ensures compliance with all company and franchise personnel regulations and practices.

Requirements:

• Minimum 2-3 years’ experience as a chef, preferably for a restaurant or hotel
• Culinary certification and supervisory experience
• Good communicator with leadership qualities
• Ability to multitask and work in a fast-paced environment.
• Passion for food and culinary arts.
• Proficient in MS Office Applications
• Creative in food preparation and presentation

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Brand: Original Simon Road Hokkien Mee

Location: Telok Blangah Crescent Blk 11 Market

Hiring Singaporeans or PR : Chef (Full Time) and Assistant (Full Time or Part Time) . Zero experience are welcomed too

*Working Hours: Full Time 6 days work week, Part Time can choose between Morning or Evening shift (Timings can be discussed)

*Pay Package (according to experience): Up to $4000 for Chef, up to $3000 for Assistant, Part Timers between $10 to $12 per hour

*Working Hours and Pay Package can be discussed

Work nature: Cleanliness of stall to be constantly maintained, handling / preparing of food ingredient according to food hygiene requirements, and professionally handling of customer's requirements etc.

Requirement: Basic Food Hygiene Certificate

Interested parties, please message me on watsapp or wechat, I will call you back.

You can also find me at Blk 11 Telok Blangah Crescent Market.

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all day-to-day operators of the pastry and bakery section of the kitchen

• Prepare a wide variety of goods following company SOP and in-house recipes

• Assist in developing, designing or creating new ideas and items

• Follows proper handling and right temperature of all food products

• Ensure compliance with all food safety standards in the baking process

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

• Provide suggestions to improve and elevate the effectiveness of processes and systems present within the pastry team

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Benefits Summary

• Public Healthcare Institution
• Up $5000 + AWS + Bonus
• Yearly Salary Increment
• Stable career progressions & good exposure
• On Job Training Provided

Responsibilities

• Perform checks on diet texture and actively participate in daily belting and dishing, ensuring all food portion sizes are followed accurately. Communicate and collaborate closely with the QA Executive, Speech Therapist, and/or Dietitian to ensure all special diet requests are properly translated and executed according to diet orders.
• Maintain a clean and safe kitchen area by consistently ensuring that damaged or soiled utensils, such as cracked or chipped casserole bowls, are not used. Conduct regular checks on kitchen equipment and arrange for immediate repairs when necessary.
• Diligently handle patients' diet chits, convey messages to fellow chefs, and follow up and respond as needed. Immediately report any discrepancies to the RO.
• Schedule working hours for all kitchen employees to ensure daily operational needs are met.
• Prepare, organize, and conduct roll calls and training on cooking methods, sharing best practices with all staff, and insisting on meticulous cleanliness and orderliness within the kitchen environment.
• Work closely with the Chief and/or Kitchen Stewards to ensure all kitchen areas are clean and orderly

Requirements

• Minimum GCE “N” or “O” Levels, Diploma in Food & Beverage or Culinary Arts is an advantage.
• Minimum 5 years of experience in the same capacity and duties. Must be able to handle large scale cooking operation and production.
• Good knowledge and understanding and versatile in 3 or more ethnic cuisines.
• Able to work independently with leadership qualities and provide leadership to cooks and kitchen helpers.
• Good computer skills in Word, Excel and Power Point are an advantage.
• Good communication and interactive skill.
• A good command of spoken and written English is an advantage

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Leong Jun Yu

Registration No: R23113081

EA License No: 06C2859

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.

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Chef de Partie

Working days: 5 days’ work week

Location: Tanjong Pagar

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

If interested, submit your resume and contact me here

Whatsapp +65 8854 1564 (Albert) | https://wa.me/6588541564

Yap Teck Huat Reg No: R24122623

The Supreme HR Advisory Pte Ltd EA No: 14C7279

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.