Total 1,984 F&B / Tourism / Hospitality job vacancies in D06 Beach Road, High Street

HAAKON Superfoods and Juice is a health cafe chain, specializing in healthy foods; salads, grain bowls, grilled steaks & chicken,vegan dishes, acai bowls, smoothies, coffee & all things good.

Position available is for a Head Chef and Sous Chef

Head Chef: $3500-$6000

Sous Chef Salary: $2500 - $3500

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

The ideal Head Chef & Sous Chef will have experience in large batch food preperation as you will be operating in a central kitchen to supply to our various outlets and to customers that are subscribed to our daily meal subscription service.

Experience with Sous Vide Cooking of Meats is ideal. Experience with preparation of healthier cooking food is ideal.

Responsibilities

•Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that

food preparation is economical and technically correct and within budgeted labor cost goals

• Effectively lead teams in multiple outlets in the restaurant group

• Ensuring the highest quality food standards, safety, sanitation, and cleanliness.

• Ensure consistency of all food and products are prepared and served in accordance with

restaurant recipes, portioning, cooking and food quality standards.

• Ensure follow-through of food ordering are in accordance to approved supplier and product list

• Sourcing product and establishing relationships with suppliers

• Control of food cost and usage by following proper product storage procedures, standard

recipes and waste control procedures includes regular checks and maintenance of equipment

• Involve in menu planning, designing, and creating new menu and reviewing menu

• Kitchen staff sourcing, interview and hiring

• Staffing and scheduling for multiple outlets in the restaurant group

• Responsible for training all kitchen personnel

• Excellent working and communication skills with all stakeholders

• Responsible for kitchen personnel disciplinary matters

• Promote teamwork, performance feedback and continuously upgrading of team member’s skills.

Requirements

• Basic Culinary Skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

Jobs Description

• Provide consultancy service for the development and implementation of related management system
• Provide internal auditing service on the compliance
• Conduct consultancy on related training to various level people (Top management level)
• Liaise with certification body for audit arrangements
• Support Project Managers on related issues in the projects execution
• Work in a team of consultants and commit to project targets and the completion schedule of project basis

Jobs Requirement

• Degree or Master discipline in related programme of consultancy fields
• Minimum 2 to 3 years and above relevant working experience
• Familiar with local consultancy standard and regulatory requirements
• Possess good client management skill and interpersonal skill
• Ability to work independently and willing to travel islandwide (Singapore location)

We regret that only shortlisted candidates will be contacted.

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

· 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.

· 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.

Come join us to express your Andaz as Junior Sous Chef if the following describes you.

You have the passion for providing bold and memorable culinary experiences to guests through your F&B offerings that reflects the hotel’s focus on quality and creativity. You are service-oriented and always strive to delight your guests’ taste buds. You are hardworking and can apply your creativity into your F&B offerings. You are also a good leader who is able to motivate your team to deliver the highest standards consistently.

You will be responsible to assist with the efficient running of the kitchen, contributing to the overall success of the outlet, in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Junior Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Your Profile

• Minimum 2 years work experience as Junior 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.
• Demonstrated skills in leading a diverse team with varying degrees of experience and talents. Able to teach and inspire team members to be their best every day.
• Possesses an absolute "can-do" attitude especially when facing challenges.
• Able to work well under pressure.

** Please note that this is a local packaged position and we regret that only shortlisted candidates will be notified **

• Conduct key control audit, monitor electronic key boxes, issue/receive master keys, radios, and beepers; ensure the safekeeping of these items.
• Patrol all areas of the property; assist guests with room access.
• Monitor Closed Circuit Televisions and alarm systems.
• Respond to accidents, contact EMS or administer first aid/CPR as required.
• Assist guests/employees during emergency situations.
• Notify appropriate individuals in the event of accidents, attacks, or other incidents. Defuse guest/employee disturbances.
• Call for outside assistance if necessary.
• Complete incident reports to document all Security/Loss Prevention related incidents.
• Resolve safety hazard situations.
• Escort unwelcome persons from the property.
• Report to scenes of vehicle accidents/thefts.
• Call for assistance using proper code responses.
• Complete a Loss Prevention shift summary/daily activity report.
• Maintain confidentiality of all reports/documents; release information only to authorized individuals.
• Provide proper paperwork to employees requiring outside medical treatment.
• Type, proofread, and copy security reports.
• Assist management in training and motivating; serve as a role model.
• Assign and ensure work tasks are completed on time.
• Follow all company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation.
• Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure quality assurance expectations and standards.
• In addition, some states may have additional licensing/registration requirements to be considered for this position.
• Read and visually verify information in a variety of formats (e.g., small print).
• Visually inspect tools, equipment, or machines (e.g., to identify defects).
• Enter and locate work-related information using computers and/or point of sale systems.
• Move at a speed required to respond to work situations (e.g., run, walk, jog).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested by Supervisors.

Job Descriptions

• Includes daily operation requirement for Service & Kitchen crews
• Supervise daily operation
• Managing supplies requirement with suppliers
• Planning work schedules for team members
• Able to prepare all products in absence of cook
• Opening & closing of work stations

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Prepare foods 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

Manages 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 as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

HAAKON Superfoods and Juice is a health cafe chain, specializing in healthy foods; salads, grain bowls, grilled steaks & chicken,vegan dishes, acai bowls, smoothies, coffee & all things good.

Position available is Sous Chef

$3000 - $4000

The sous Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

The ideal Sous Chef will have experience in large batch food preperation as you will be operating in a central kitchen to supply to our various outlets and to customers that are subscribed to our daily meal subscription service.

Experience with Sous Vide Cooking of Meats is ideal. Experience with preparation of healthier cooking food is ideal.

Responsibilities

•Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that

food preparation is economical and technically correct and within budgeted labor cost goals

• Effectively lead teams in multiple outlets in the restaurant group

• Ensuring the highest quality food standards, safety, sanitation, and cleanliness.

• Ensure consistency of all food and products are prepared and served in accordance with

restaurant recipes, portioning, cooking and food quality standards.

• Ensure follow-through of food ordering are in accordance to approved supplier and product list

• Sourcing product and establishing relationships with suppliers

• Control of food cost and usage by following proper product storage procedures, standard

recipes and waste control procedures includes regular checks and maintenance of equipment

• Involve in menu planning, designing, and creating new menu and reviewing menu

• Kitchen staff sourcing, interview and hiring

• Staffing and scheduling for multiple outlets in the restaurant group

• Responsible for training all kitchen personnel

• Excellent working and communication skills with all stakeholders

• Responsible for kitchen personnel disciplinary matters

• Promote teamwork, performance feedback and continuously upgrading of team member’s skills.

Requirements

• Basic Culinary Skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

Prepare foods 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

Manages 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 as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

· 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.

· 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.

Job Desceiption for head chef

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• 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
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

Job Desceiption for head chef

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• 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
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

Prepare foods 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

Manages 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 as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

• Good personality
• Able to work as a team
• Take pride in Job
• Able to keep working towards higher position in management position

Job Descriptions

• Ensure the smooth running of Kiosk operations
• Provide excellent customer service and ensure orders accuracy.
• Work in a team to attain high standards of product quality & service.
• Able to work independently during off peak hours
• Ensure that all in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• Operation includes closing/opening & clean up
• Perform other related tasks as assigned by managers and supervisors.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Descriptions

• Food preparation.
• Assist head chef in the preparation of food ingredients & cooking.
• Operate kitchen equipment such as Oven, Fryer and etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of kitchen at all times and assist in any ad-hoc duties assigned.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Brief description of the Restaurant

Michelin Star Italian Restaurant

Job Descriptions

About Garibaldi Italian Restaurant & Bar: Garibaldi Italian Restaurant & Bar is a renowned, fine dining establishment that has been serving authentic Italian cuisine in Singapore since 2003. With a commitment to delivering an exceptional dining experience, we are seeking a dedicated and passionate Office-Based Reservation Agent / Guest Relations Executive to join our team.

The ideal candidate should have 1-3 years experience in a similar role and be able to:

• welcome guests at the restaurant entrance with great energy and mannerism following company SOP.
• able to slot in reservations on the table management system (Chope) from different channels (email, phone calls, sms, chats and walk in)
• able to keep customer records, reports and update them diligently

Job Requirements

• willing to learn new things more than bringing her / his own expertise.
• be organised, helpful and resourceful
• able to communicate well in English (spoken and written)
• team player

Working hours

• 5.5 days work/ week Split Shift

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Manage daily Mise En Plus
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Manage, delegate people in the section
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure consistency of the dish and products
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 3 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

A LOVING TRIBUTE, A TIMELESS DESTINATION

Odette is award-winning Chef-Owner Julien Royer’s first restaurant, located at the iconic National Gallery Singapore. Working with the world’s best boutique producers, Odette serves Modern French cuisine that is guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers around the world. Odette is named in tribute to Royer’s grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients, and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience, harking to a new age in fine dining.

As a Head Sommelier, you'll be in-charge of:

• Assist in developing a strong and continuously evolving wine program that is financially sustainable and excites patrons of the restaurant
• Assist in implementing strategies to maximize wine sales and cost efficiencies on both the restaurant and retail channels
• Execute best-in-class wine service, keeping in mind guests' personal tastes and price preference to generate individualized wine profiles for guests
• Advising guests on wine purchases, collection building and on wine-related lifestyle topics
• Assist in managing wine & beverage purchasing, inventory, maintenance and reporting
• Foster strong relationships with wine suppliers to obtain high quality products and pricing

We're looking for someone who is/has:

• Passionate about wines, sharing wine lifestyle with guests
• A self-starter who is enthusiastic, energetic, outgoing and personable
• A thirst for learning and an openness to new ideas and new perspectives
• Driven, hands-on and self-motivated
• Adaptable to constant changes and changing guest profiles and preferences

Requirements:

• Relevant experience in hospitality with a concentration in wine & beverage
• Certification in a hospitality-related field or expertise in wine & beverage (WSET and/or CSW) is advantageous
• Good knowledge of wines, wine characteristics and food and wine pairings
• Good knowledge in managing beverage inventory and purchasing
• Exceptional understanding of health, safety and sanitation regulations in a restaurant setting
• Experience in running a diverse wine portfolio, specifically in natural wines, will be an added bonus

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

The Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in a high-end dining establishment. This role requires a strong culinary background, creative flair, and the ability to lead and mentor a team of junior cooks.

Key Responsibilities:

• Oversee the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Requirements:

• Proven experience as a Demi Chef/ Chef de Partie or similar role in Western Cuisine within reputable restaurants or hotels.
• In-depth knowledge of cooking techniques, ingredients, and culinary trends.
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Join our team at Shangri-La Singapore and be part of a dedicated group committed to delivering moments of joy and hospitality. To apply, please submit your resume and a cover letter showcasing your relevant experience and your enthusiasm for the Demi Chef/ Chef De Partie role.

Uptown is looking for a passionate Chef De Partie to join our team.

Responsibilities include managing food preparation. Assisting the Head Chef/Sous Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Enforcing safety and sanitation standards in the kitchen

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school diploma.
• Experience working in an established restaurant as Chef De Partie
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct reports

Head Chef/Sous Chef

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

Job Description

• Reporting and supporting the Executive Chef and the team in ensuring the efficient preparation for all aspects in the kitchen
• Assist in manage and handle all purchase requests, market list order and recipe costing
• Assist the Executive Chef in the elaboration of menus, recipe card and plating guides.
• Be responsible for the food production following the flow from start and get delivered to the table; be in control of the step-by-step preparation to ensure highest food quality are met
• Adhere to all the standards of food presentation, production, and portioning controls. Be hand on in the timely pre-preparation before rush hours as well as for the next day "Mise en place" requirement
• Complies and ensures food hygiene policies are strictly adhered. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Provide accurate recipes with appropriate training to the junior staff/cooks enabling them to deliver consistent food product.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train the cooks to produce mise en place with sense of priority and time management
• Be willing to undertake additional duties and responsibilities of work outside the normal daily routine but within the overall job scope of this position
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are mainteained at all times.

Requirements:

• To qualify for the position, candidates must possesses with Culinary Diploma or Cerficate
• Minimum five years managerial experience in a 4 star hotel. Candidate should possess a comprehensive culinary background in Western Cuisine (an added advantage). Well-developed a set of skills in terms of being able to cope in a large, diverse kitchen environment
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership stills
• Willing and able to work shift work, including split shit arrangement

· Support the Executive Chef and the team in ensuring smooth daily operations.

· Assist Chefs with creation and preparation of local & western cuisine

· Check that quantity and quality of items ordered are received and stored in proper conditions

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

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

· Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Job Requirements

· At least 3 years relevant experience in preparation of local & western cuisine

· Team player but also able to work independently

· Customer oriented with a pleasant disposition

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday