Responsibilities include:

• Assist the Senior Sous Chef in managing the kitchens operations
• Ensure consistent food preparation and production
• Cook assigned dishes according to the menu
• Keep kitchen area and equipment clean and sanitized
• Follow food safety regulations set by the company, clients, and government
• Perform any other assigned duties and stay updated on new recipes and work methods

Requirements:

• Have 2-3 years of related work experience
• Able to adapt and work well in a team
• Demonstrate a positive and professional attitude at all times

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Pastry Chef

Key Requirements:

• Positive Thinking
• Motivated
• Good Problem Solving Skill
• Team Player
• Motivated

*Basic experience in Pastry Baking Preferred

Jobs Scope:

• Prepare and maintain a clean and safe working environment
• Prepare, weigh and measure ingredients with accuracy
• Produce pasty or baked products e.g. macarons.
• Store and package ingredients cleanly and neatly
• Stock count of ingredients
• Store and/or package the products neatly and cleanly
• Quality check of all products
• St
• ock count of items produced and sold
• *For Managerial Role,job scope includes managing team members’ performance and schedules

Working Hour:

5.5 - 6 Days Work-Week (44 Hours) + OT

Salary:

From S$1200 + OT (Up to S$1600-2500)

Beginner (Pastry Baker) : < 1 year Experience

Junior Pastry Chef: 1 - 5 Years Experience

Senior Pastry Chef: 6 - 10 Years Experience

Managerial Role : Over 10 years experience including managing the team

Office Address: 20 Bukit Batok Crescent #11-02 Singapore 658080

Enterprise Centre (Fully Aircond)

Key Benefits:

• Medical Benefits
• Annual Leave Up to 18 per year (starting from 10, and incremental 1 day per year)
• Flexible Working Arrangement
• Happy and Positive Working Team Members
• Career Goal Development

Interested, please email Resume to [email protected] Or Whatsapp 90056640

WHATSPP YOUR RESUME to +65 90056640 or email us [email protected]

Tell us your experience if any

What is your expected salary

When you are available?

BBQ Specialist - Chef ( Yakiniku Wagyu)

• Working Day: 5 days work week, 2pm - 12am
• Location: Chinatown
• Baisc Salary: S$2,300 - 3,000 (Depending on experience)

Responsibilities & Duties:

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

Requirement:

• Need to learn how to Grill food
• Have kitchen experience is better
• ⁠Open kitchen, needs to serve customer

Apply now for Interview arrangement

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Job Responsbilities and duties:

1. Customer Service: Greeting customers, taking orders, and answering questions about menu items.
2. Food and Beverage Preparation: Making coffee, tea, and other beverages according to customer preferences. Preparing simple food items such as sandwiches, salads, and pastries.
3. Cash Handling: Operating the cash register, handling payments, and providing change to customers.
4. Cleaning and Sanitizing: Maintaining cleanliness and hygiene standards in the café by regularly cleaning surfaces, equipment, and dining areas.
5. Stocking and Inventory Management: Checking inventory levels of food, beverages, and supplies. Replenishing stock as needed and notifying management of low inventory.
6. Assisting with Food Service: Serving food and beverages to customers, either at the counter or at tables.
7. Handling Customer Inquiries and Complaints: Addressing customer concerns and resolving issues in a professional and courteous manner.
8. Team Collaboration: Working closely with other café staff members to ensure smooth operations and a positive customer experience.
9. Following Health and Safety Regulations: Adhering to health and safety guidelines, including proper food handling procedures and maintaining a safe work environment.
10. Maintaining Equipment: Cleaning and maintaining coffee machines, espresso makers, and other equipment to ensure they are in good working condition.
11. Reporting to Director

Responsibilities:

• Assist Outlet Manager on the daily operations of the restaurant, ensuring that all activities comply with established operational standards and procedures.
• Manage costs to achieve business goals and profitability targets
• Take charge of bar inventory and beverage orders
• Ensure that customer needs and expectations are met by providing operational leadership that supports organization's service culture and maximizes customer satisfaction.
• Train new and existing employees on proper customer service practices, teamwork, and other relevant operational procedures.
• Assume responsibility for all restaurant administrative duties, including but not limited to scheduling, inventory management and reporting.

Requirements:

• Must have at least 2 years of experience in managing F&B operations in a restaurant setting.
• Must have bar knowledge and familiar with bar operations
• Customer-oriented with a high desire for service quality.
• Strong planning and organizational skills with a keen eye for details.
• Able to motivate employees to work as a team
• Able to multi-task and work under pressure.
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Able to work in a team with people from different backgrounds

If you meet the above requirements and keen to take on new challenges, we would love to hear from you. Please apply with your CV.

Business Development Executive | F&B Industry | Up to $4k | Woodlands

Working days: 5.5 days work week
Working hours: 8.30am - 5.30pm
Salary: $3000 to $4000 + Car Allowance $1200
Location:Senoko S Rd

Key Responsibilities

• Responsible for developing new prospects and maintaining existing accounts in the Food Service/ HORECA channels.
• Identify leads and develop strong business relationship with customers
• Maintaining of good rapport with existing customers
• Responsible for driving growth and achievement of monthly sales target
• Managing customer’s account receivables to ensure timely and prompt payment
• Monitor current trends in the industry with competitors and market activities

Requirements

• Min. Diploma in Business Administration or equivalent
• Min. 1-3 years of relevant Business Development / Sales experience in F&B industry (Preferred in Food Service Channels)
• Driving license with own Transport is a must to perform customer visits

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

• whatsapp: 85986715
• Chinese Restaurant Chef Assistant
• Job Types: 全职帮厨会炒锅
• Timing/Shifts: 六天工作制

$ 2600/ 月薪

✨VivoCity中餐厅✨

Job Description

• Confident in interaction with customers, colleagues, and other departments where appropriate.
• Inspect and ensure food overall cleanliness of the outlet
• Give training to staff where necessary
• Understand and complies with the company’s policies and procedures
• Handle customer complaints and feedback
• Ensure closing and opening process are in good order

Requirement

• Experience in a supervisory role in running a restaurant
• Service-Oriented & Excellent service attitude
• Good communication and strong interpersonal skill
• Good team player
• Thrives working in a fast-paced environment as part of a team
• A fast learner and able to think quickly on one’s feet
• Work with passion, zest, energy and professionalism
• Need to work in weekend and public holiday

Elevate Your Career in F&B Management!

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

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• 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

Chef de Partie

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 9837 8400

Lim Jun Yao Reg No.: R1989028

The Supreme HR Advisory Pte Ltd EA No.: 14C7279

Join Our Culinary Revolution as Head Chef!

About Us

We specialize in crafting mouthwatering Mala Tang using meticulously developed recipes and high-quality ingredients. Our rich, savory broths are prepared with the utmost care, and infused with authentic Sichuan spices that delight spice lovers and culinary adventurers alike. Join us in creating a distinctive and welcoming dining atmosphere for all!

About the Role:

• Working Hours:6 days/week
  10-hour shifts (including a 90-minute break)
  

Your Mission:

As our Head Chef, you will:

• Lead a dynamic team of 6 kitchen assistants in crafting our signature Mala Tang.
• Uphold the highest standards of food preparation and presentation, ensuring each dish reflects our commitment to quality.
• Maintain kitchen cleanliness and hygiene while adhering to all food safety regulations.
• Oversee inventory management, minimizing waste while ensuring ingredient availability.
• Collaborate with front-of-house staff to guarantee timely service and seamless dining experiences.
• Train and mentor kitchen staff in the art of preparing Mala dishes, sharing your culinary expertise.
• Contribute to ad-hoc kitchen duties to support a thriving kitchen environment.

What We’re Looking For:

• Solid understanding of food safety standards and kitchen hygiene practices.
• Ability to thrive in a fast-paced kitchen while maintaining quality and creativity.
• A genuine passion for cooking Mala cuisine and enhancing guest experiences.
• Strong teamwork skills, with effective communication and collaboration abilities.

Why Join Us?

• Attractive Compensation: Competitive salary package, including Annual Wage Supplement (AWS), regular increments, and performance-based bonuses.
• Monthly Bonus Opportunities: Incentives based on hygiene inspections, kitchen performance, and overall success.
• Staff Meals: Enjoy up to 2 delicious staff meals during your shifts.
• Career Advancement: With our expanding outlets, numerous opportunities for growth await you.

Ready to spice up your culinary career? Join us in creating a unique dining experience that brings together tradition and innovation. If you’re excited about leading a team and crafting unforgettable meals, we want to hear from you!

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

The Butcher's Wife - Our Team Culture

Join the vibrant team at The Butcher’s Wife, a gluten-free, Brazilian-inspired restaurant. With a focus on natural wines and fermentation, we pride ourselves on pushing culinary boundaries while fostering a collaborative and innovative work environment. If you’re passionate about health-conscious dining and love experimenting with flavours, this is the perfect place for you. Be part of a dynamic team where inclusivity, sustainability, and creativity thrive in every dish and glass we serve! As we grow, we’re on the lookout for talented Sous Chef who are fantastic leaders with creative and interesting food.

Key Benefits

• Career growth and promotion opportunities
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all Spa Esprit Group brands
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• Team member referral bonus

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 10am - 3pm, 6pm - 10pm)

Qualifications

• Proficiency in Western Grilling techniques
• Minimum 3 years of experience in a leadership role within the food and beverage industry, preferably in a cafe or restaurant .

Responsibilities

• Oversee daily kitchen operations and manage staff
• Ensure food preparation quality, consistency, and presentation
• Manage inventory, stock control, and order supplies efficiently.Control food costs, minimize waste, and manage the kitchen budget.
• Develop new menu items and support initiatives to boost sales and upselling.
• Collaborate with front-of-house staff to enhance service and customer satisfaction.
• Maintain kitchen equipment and handle repairs as needed.

Interested applicants may reach out to our TA team via Whatsapp at 9159 9588

Join Us at the upcoming ✨MCI Career Fair✨ on 29 November, 10am – 4pm at Kampung Admiralty‼ Discover