• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

Summary of Responsibilities

• Communicate with respective Event management Manager / Executive to fully understand guests’ requirements
• Ensure that all function rooms are set up in accordance to the Banquet Event order
• Engage and coordinate with the meeting organizers to ensure that all pre-requested, including last minute requests are handled appropriately
• Ensure guest needs and expectations are met by providing an efficient and professional service
• Control staffing and casual labour cost, ensuring that work hours per deployed staff is properly utilized
• Administer post function report after each function by identifying any problems and suggesting solutions to the Director of Banquets
• Ensure cleanliness of function rooms and banquet areas at all times
• Ensure that all MOHG standards; MbMO, LRA, LQE and FLHSS&E are constantly monitored
• Handle adhoc special projects and assignments as assigned by Director of Banquet Operations

Job Requirements

• Able to do shift work and work on weekends (5 day work week)
• Service-oriented team player with excellent interpersonal and communication skills
• Able to multi-task and work under pressure in a fast pace environment
• Communicates with fluency in English

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Head Chef

Working days: 5 days per week
Salary: $5000 - $6500
Location: NEWest Mall (Clementi)

Job scope:

• Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day
• operations .
• Controls and directs the food preparation process efficiently and professionally.
• Ensure exceptional food quality and presentation consistently.
• Collaborate with management to drive the culinary direction of the restaurant.
• Manages raw material stocks and ensures minimal wastage.
• Organise daily food preparations and mise en place to ensure smooth kitchen
• operations.
• Follows and strictly implements all food and sanitary rules as well as safety guidelines.
• Ensure all recipes are recorded accurately and up to date.

Requirements:

• Relevant experience
• Certification in culinary would be beneficial

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Responsibilities:

• Responsible for the managing and overseeing of restaurants kitchen operations.
• Accountable for food cost management, menu planning, as well as the development and creation of new products in meeting business needs. Responsible for the running and the supervision of food preparation and food production to ensure that food quality standards are met and delivered.
• You are equipped with the ability to train and demonstrate cooking techniques and proper equipment usage to our team in the back of house to ensure that our kitchen operations adhere to sanitation, food safety and hygiene standards as set in our SOP.

Requirements:

• Good culinary skills with sound working knowledge in all work stations of the kitchen
• Min 5-6 years’ experience in Western Restaurant
• Good communicator with leadership qualities

US PIZZA is making its mark as one of the fastest-growing pizza franchising brands in South East Asia!

Head Chef

Working days: 5 days per week
Salary: $5000 - $6500
Location: NEWest Mall (Clementi)

Job scope:

• Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day
• operations .
• Controls and directs the food preparation process efficiently and professionally.
• Ensure exceptional food quality and presentation consistently.
• Collaborate with management to drive the culinary direction of the restaurant.
• Manages raw material stocks and ensures minimal wastage.
• Organise daily food preparations and mise en place to ensure smooth kitchen
• operations.
• Follows and strictly implements all food and sanitary rules as well as safety guidelines.
• Ensure all recipes are recorded accurately and up to date.

Requirements:

• Relevant experience
• Certification in culinary would be beneficial

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Job Objectives:

Tasked with aiding the Security Manager in safeguarding properties and ensuring the well-being of guests, employees, and the hotel. Supervise all activities of security staff to ensure compliance and proper application of department regulations and hotel policies. Documents all action in the department, including: emergencies, loss, theft, or accident.

Primary Responsibilities

• Manages the Security Department, alongside with Security Manager.
• Oversees the security department and their day to day operations.
• Trains all security personnel in their areas of responsibilities.
• Reviews policies, procedures, and instructions on a regular basis.
• Evaluates possible hazards or threats to security.
• Promotes a safety attitude amongst all employees.
• Ensures safety of persons in the hotel and property assets.
• Reports irregularity in employee or guest behavior.
• Handles loss, damage and accidents.
• Handles, documents, and follows up with necessary persons any accidents occurring in the hotel premises.
• Investigates theft as reported by guest or employee.
• Documents all action in the department, including: emergencies, loss, theft, or accident.
• Participates in weekly department heads meeting in absence of Security Manager - Rooms Division Meeting and any others if requested.
• Secondary liaison for interacting with government officials, ministries, and law enforcement agencies.
• Reviews emergency procedures regularly.
• Delivers security training and promotes awareness within the hotel.
• Performs other duties as assigned by Security Manager.

Job Requirements

• Minimum education of High Vocational diploma in any discipline. Bachelor degree holder have an advantage.
• At least 3 years’ experience in a similar position in security & safety operations.
• Basic knowledge of local laws, investigative methods and fire safety.
• Criminal-free record
• Have good English communication skills both in written and spoken
• Possess professional disposition with good communication and interpersonal skills

Responsibilities:

- Follow the supervisor's instruction and work with the kitchen crew to develop new fusion dishes and be able to constantly launch new menus;

- Responsible for food preparation and cooking to standard operating procedures;

- Ensure that all orders are fulfilled in a timely manner and to expected standards;

- Attend to kitchen-related duties stock- checking and inventory and ordering;

- Practice and ensure good hygiene and housekeeping standards within the kitchen;

- Ensure food is stored, prepare and presented in a safe and hygiene manner;

- Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

- Strong experience in Chinese cuisine including all varieties of Sichuan dishes, noodles and rice

- Profound knowledge of different kinds of beverages

- At least 3 years relevant working epxeirence

- Deep knowledge of every aspect of Chinese dishes

- Proficient with BBQ and Chinese specialty equipment

- Ability to manage numerous tasks, assign responsibilities and display high patience

- Able to work night shift

- Able to work on weekend/PH day

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Job Responsibilities:

• In charge of coordinating and supervising a restaurant's kitchen staff according to food safety standards.
• Ensuring the food preparation areas are clean and hygienic
• Sorting, storing, and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• To maintaining a safe and clean work environment.
• Arrange and Plan daily ordering of food and supplies.

Job Requirements:

• Min diploma in any field.
• Min 3 years of working experience in similar role.
• Credentials in health and safety training is an advantage

- Preparing and cooking dishes according to the head chef's specifications ensuring quality and consistency

- Supervising junior kitchen staff, and maintaining a clean and organized workspace.

- Role is essential in contributing to the smooth functioning of the kitchen and delivering high-quality cuisine to customers

- Also should have few years of experience in culinary roles, demonstrating proficiency in their assigned station and a solid understanding of kitchen operations.

- Strong culinary skills, attention to detail, and the ability to work well under pressure

- Previous experience in supervisory or leadership roles within a kitchen environment is also advantageous

- Lead and oversee all aspects of operations, ensuring exceptional service delivery, maintaining quality standards, and maximizing efficiency.

- A pivotal role in creating memorable dining experiences focused on the unique flavors of crab cuisine while fostering a positive work environment for the team.

- Minimum of 5 years of experience in restaurant management, with at least 2 years in a leadership or managerial role.

- Proven track record of successfully managing restaurant operations, including staff supervision, budgeting, and customer service.

- Strong understanding of food safety regulations and industry best practices.

- Experience in the seafood or fine dining industry is a plus.

- Bachelor's degree in Hospitality Management, Business Administration, or a related field.

- Additional certifications in restaurant management or hospitality are preferred but not mandatory.

Chef de Partie Job Description: Top Duties and Qualifications

A Chef de Partie, or Line Cook, is responsible for food preparation. Their primary duties include preparing food before meal service begins, setting up and stocking kitchen stations and plating cooked foods.

Build a Job Description

Are you a Job Seeker? Find Jobs

Related Job Titles

• Bar Staff
• Barista
• Chef
• Cook
• Waiter

Chef de Partie duties and responsibilities

The duties and responsibilities of a Chef de Partie vary depending on the restaurant, but they usually include:

Copy this sectionSetting up the kitchen prior to a restaurant’s opening Preparing a particular kitchen station by bringing all food containers to that point in the line Cooking a specific portion of each plated meal Assisting with marinating, cutting and precooking foods Cleaning the kitchen before the restaurant closes Cleaning and sanitising their area with warm water and soap Wrapping unused items and storing them in proper areas at the end of a shift Plating food creatively and maximising customer enjoyment

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Duxton
Salary: $3000 - $3500

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

• Be proactive and responsible for own duties and assist others where required

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

Requirement

• At least two years of relevant working experiences

Interested applicants can send your resume to✉ [email protected] and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Evelynn) || EA Personnel License R24120580

We are looking for Chef De Partie who has experience in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats, and cheeses.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Responsible of daily food preparation and duties assigned by Chef in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Chef in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Chef in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Chef in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Sous Chef daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

Manage kitchen staff and coordinate food orders

Supervise food prep and cooking

Check food plating and temperature

Establish portion sizes

Schedule kitchen staff shifts

Price menu items in collaboration with the Restaurant Manager

Order food supplies and kitchen equipment, as needed

Train kitchen staff on prep work and food plating techniques

Store food products in compliance with safety practices (e.g. in refrigerators)

Keep weekly and monthly cost reports

Maintain sanitation and safety standards in the kitchen area

Job Description:

· To provide excellent F&B service to guests

· To take orders, serve guests and clear tables

· Respond promptly to customer inquiries

· Ensure the outlet is kept clean and tidy at all times

· Manage outlet inventory level

· Rotation to other F&B outlets when necessary

· Any other duties as assigned by Superiors

Job Requirements:

· Relevant experience in the F&B industry

· Able operate a Point of Sales (POS) machine

· Passionate, cheerful and positive, service oriented and an excellent team player

· Enjoy interaction with customers, able to communicate effectively in basic English and good interpersonal skills

JOB SCOPE

· Provides quality food products for our guests and supports in achieving all goals designated by the Executive Chef

· Ensures overall efficiency in food production and general cleaning of kitchens, equipment and utensils.

· Ensures local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed.

· Complies and ensures hygiene policies are strictly adhered to a daily basis. Conducts training on hygiene standards and performs regular inspections with outlet chefs and stewarding.

· Ensures that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place.

· Develops interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market. Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets.

· Tastes food regularly and expresses informed and constructive suggestions to outlet Chefs regarding food preparation and presentation.

· Reviews sales and food cost on a regular basis to achieve budgetary goals.

· Assists the Executive Chef with annual budgets.

· Evaluates, revises and improves existing Department policies and procedures. Prepares other required operational Department reports.

· Coordinates equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward

· Estimates food consumption to schedule purchases and requisition of raw materials.

· Maintains a good knowledge of industry trends and changes.

· Ensures non-standard culinary requests are met, in particular due to special dietary needs of guests.

· Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.

· Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.

· Investigates and resolves guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions.

· Ensures a cooperative and professional rapport is maintained with all external controls.

· Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.

JOB REQUIREMENTS

· Degree or Diploma in Culinary with at least 12 years of experiences in a high-volume restaurant or 4-5 star hotel.

· Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment.

· Knowledge of cuisines, preparation and service is an advantage.

· Understand latest culinary concepts in a broad range of cuisines

· Good knowledge on basic accounting and calculation of food costs.

· Excellent logistical, culinary and leadership skills.

· Able to instill safety and sanitation habits.

· Fluent in English, knowledge of additional languages is advantages.

· Willing and able to work shift work.

· Have a well-groomed, professional appearance.

· Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens.

Chef de Partie

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Maxwell

Salary: Up to $ 3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

· Coordinate daily Front of the House and Back of the House restaurant operations

· Deliver superior service and maximize customer satisfaction

· Respond efficiently and accurately to customer complaints

· Regularly review product quality and research new vendors

· Organize and supervise shifts

· Appraise staff performance and provide feedback to improve productivity

· Estimate future needs for goods, kitchen utensils and cleaning products

· Ensure compliance with sanitation and safety regulations

· Manage restaurant’s good image and suggest ways to improve it

· Control operational costs and identify measures to cut waste

· Create detailed reports on weekly, monthly and annual revenues and expenses

· Promote the brand in the local community through word-of-mouth and restaurant events

· Recommend ways to reach a broader audience (e.g. discounts and social media ads)

· Train new and current employees on proper customer service practices

· Implement policies and protocols that will maintain future restaurant operations

We need chefs that are tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often demanding work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with the weekend and off duty at late night. Work is usually performed in close quarters with colleagues.

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* At least 5 years of cooking/ relevant experience

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Four Seasons Hotel Singapore

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. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Room Attendant

The Room Attendant is an integral part of the Housekeeping Team who collectively is responsible for the cleanliness and attention to detail of the hotel. The Room Attendant is responsible for ensuring all guest rooms meet the highest standards as set by Four Seasons Hotels. He/ She is also required to assist with responsibilities and duties in the absence or heavy volume in the areas of Lobby Attendant and House Attendant.

We are looking for individuals who possess a high level of attention to detail and a strong work ethic. This role has direct involvement with both guests and management and strong communication skills are required. An applicant with a flexible schedule and the ability to work all shifts, weekends and holidays is ideal.

Join us Now!

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/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in a dedicated employee restaurant

Commis Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Duxton
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Interested applicants can send your resume to✉ [email protected] and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Evelynn) || EA Personnel License R24120580