Total 2,801 F&B / Tourism / Hospitality job vacancies in raffles city

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: Up to $ 2800

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
• Ability to work at flexible hours and on weekends
  
  

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

Chin See Min Reg No. : R22107450

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

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) 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 pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking 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.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

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

Planning & Procurement Executive

Mon-Fri 9AM – 6PM

Location: Chin Bee Crescent (Boon Lay MRT)

Salary: $3800 to $4200

Requirement

• Min Diploma in Business or other relevant field of study
• Minimum 3-5 years’ work experience in purchasing, ideally in FMCG, most preferably meat and cheese sourcing/purchasing.
• Knowledge of Meat and Cheese imports.

Job scope

Management of Procurement of Goods

• Regularly review cost-out opportunities and ensure prices for goods are in line with relevant market rates, efficiently sourced, and procured in a way that creates the best value for the business.
• Lead accurate demand forecast with sales and marketing by successfully monitoring and communicating forecasts, changes, inventory estimates, supply situations, business risks, opportunities, and mitigation plans.
• Identify and analyse sales trends and influencing variables and incorporate analysis in forecasting & inventory planning.

Strategic Sourcing

• Effective relationship building with key suppliers for all food/beverage raw materials, ingredients & packaging to meet business demands
• Work with the Sales and Marketing Team to develop and implement short-term and long-term strategic initiatives that enable the business to meet its growth and profitability objectives

Policies, SOPs, Business Systems

• Collaborate with Finance team to ensure procurement management are aligned with corporate standards.
• Maintain knowledge of Import/Export regulations, compliance with the regulations.

✅✅ 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.

Incumbent will be responsible for the hotel’s computer systems to be operationally ready and efficient.

• To ensure the hotel’s computer systems are efficiently run and maintained;
• Ensure that the security network is not compromised and the network traffic is efficient;
• To monitor and report on the operational IT problems and carry out tests on software implementation, update software patches and installs anti-virus and end point protection to protect the systems;
• To source and co-ordinate with IT vendors/suppliers and PPHG corporate office on the hotel’s IT purchases;
• To train end-users on the correct usage of IT systems and provide first line user support services before referring to vendor support, if required;
• To assist to resolve user issues for both hardware, software and to update all IT tasks;
• To support the SG Cluster and assign to other hotels to support other associates when needed;
• To undertake any other related task/duty/assignment that may be given by the supervisors

Requirement:

• Fresh graduate is welcome
• Diploma/Bachelor’s degree in Information Technology.
• Proficiency in Windows Operating System, and Hotel Related Business Applications (e.g. Opera, Micros Simphony).
• Good knowledge of multi property emails, websites, DNS and CISCO networks.
• Excellent communication and interpersonal skills.

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Job Responsibilities:

• Ensure timely, accurate month-end closing, financial reporting and Operations P&L and performance analysis for a few different F&B concepts /outlets
• Oversee and monitor finance team’s daily operations mainly cash collections, accounts payable, accounts receivables and journals.
• Lead monthly stocktake for the F&B outlets
• Monitor and reconcile intercompany transactions and balances on a monthly basis.
• Monitor cash flows, cash position and advise on fund transfers where required
• Prepare monthly cash flow projections, involve in budgeting and reforecast exercise
• Strict budget monitoring and analyse the variance between budget vs actual of each business performances.
• Initiate any grant submission for approvals
• Maintain a strong internal control environment, ensuring SOP has been followed and checked.
• Collaborate, design, implement and review finance systems, processes and policies to ensure continuous improvement and contemporary relevant practices.
• Assist in new processes and accounting related system implementation when required.
• Coordinate and liaise with external parties like external auditors (prepare documents & answer queries), tax agents, banks (accounts opening & maintenance), corporate secretarial agents, local tax, and government authorities independently
• Prepare and ensure compliance with all finance filing requirements, tax filing requirement (GST/WHT), audits, procedures and forms
• Review or guide on the finance administrative works which prepared by subordinates (eg. Bank documents, corporate secretarial documents and etc).
• Prepare the F&B Group’s consolidated financial reporting obligations, including the preparation and timely submission of full year consolidated accounts, financial statements and reports.
• Handles ad hoc assignments as and when required.

Requirements:

• Degree in Accounting, ACCA or equivalent
• Minimum of 7 years relevant working experience & supervisory skills in F&B industries
• Must have experience to lead a small team
• Must have good problem solving and analytical skills
• Proficient in Ms Excel
• Familiar with accounting software like Oracle Netsuites is a plus
• Familiar with POS system
• Good understanding in inter-company transactions
• Able to meet with a strict reporting deadline
• Good team player, self-discipline, meticulous, attentive, committed, and able to work independently
• Able to start immediately or within a short notice

Interested candidates who wish to apply for the advertised position, please email us an updated copy of your resume for a confidential discussion. We regret that only shortlisted candidates will be notified.

Job Code: Ky

PERSOLKELLY Singapore Pte Ltd | EA Licence No: 01C4394
Chan Sau Wah Kenny | EA Reg No: R1106707

More jobs available www.persolkelly.com

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#SGUnited

Meet KINN, where our properties are more than just places to stay - they're sanctuaries designed for creating meaningful connections and cherished memories within a secure, inclusive, and peaceful environment.

Our vision is to redefine hospitality as a comprehensive lifestyle experience, thoughtfully curated to everyone’s needs.

The role of the Hotel Operations Manager at KINN is pivotal in upholding the company's policies and philosophies, ensuring the financial health of each hotel, and maintaining the overall operational excellence of the three properties.

This position involves promoting KINN's values to team members and guests, overseeing financial performance, conducting regular site visits, staff management, and fostering a culture of guest satisfaction.

The Operations Manager plays a crucial role in ensuring the smooth and efficient operation of KINN's hotels.

1. Promote KINN’s Policies and Philosophies

• Engage in direct and indirect interactions with team members and guests to promote KINN's policies and philosophies, fostering a positive and inclusive environment.

2. Financial Oversight

• Review monthly financial performance for each hotel, including the approval of monthly operating expenses.
• Review and approve OTA (Online Travel Agency) commissions.
• Monitor and control CAPEX (Capital Expenditure) costs.

3. Financial Reporting:

• Prepare monthly Profit and Loss (P&L) results for each individual hotel.
• Share P&L results with Resident Managers to ensure transparency in financial expenses.

4. Site Visits and Maintenance

• Conduct weekly site visits to hotels, performing walkthroughs of both the Front and Back of the house areas.
• Ensure that hotel conditions are safe and clean at all times, addressing any concerns promptly

5. Staff Management

• Conduct interviews for all new hires, specifically approving hires for Front Office and Housekeeping Associates.
• Approve Annual Leave, Sick Leave, and Off In Lieu requests through the Payday system for hotel operations team members.
• Provide counselling and support to team members and liaise with HR on disciplinary actions and record keeping.

6. Communication and Collaboration

• Conduct monthly updates with Resident Managers regarding events, happenings, and scorecards to keep them informed and aligned.
• Collaborate closely with Resident Managers to enhance guest experiences and address feedback based on monthly guest satisfaction results from various channels.

7. Supply Chain Management

• Approve hotel material orders necessary for daily operations.
• Review all monthly invoices from suppliers and vendors, ensuring accuracy and approving them for payment.
• Liaise with the Finance Team to facilitate timely processing of payments.
• Any other duties delegated by Head of Hotel Operations & Project Development.

Requirements

• Minimum Diploma in Hospitality, or a minimum of 5 years of relevant experience in Front Office Manager or Room Division Manager.
• Proficiency in spoken and written English is essential.
• Strong knowledge in room operations.
• Demonstrated excellence in communication, problem-solving, reasoning, and motivational skills.
• Flexibility to work varying shift schedules, including nights, weekends, and holidays

Restaurant Manager

Working Days: 6 day work week, able to work on weekends & PHs

Salary: $2500-$3400

Location: Kallang

Responsibilities:

• 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
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• 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

Requirements:

• Proven work experience as a Restaurant Manager
• Proven customer service experience as a manager
• Able to start work within short notice

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

Pastry Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: Depend on duty roster
Working Location: Mondrian Hotel
Salary Range: $3000 - $3500

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking 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.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) 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 pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Production Cook
Based in Tuas
5 Days a week
Shift work (7-430pm, 1230-10pm)
$2700-$4300

Job Responsibilities:

• Assist Sous-Chef work in daily kitchen operation
• Cook meals according to recipe
• Ensure quality and safety of cooked meals
• Supervise team of Catering Assistants
• Responsible for kitchen cleanliness and hygiene
• Others duties assigned by Sous-Chef

Job Requirements:

• Min 2 year chef experience
• Hands-on experience cooking South Asian Cuisines, Western Cuisines and Local cuisines
• WSQ Food Safety Course Level 1, if available

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

chef reponsibilities:

1.planing food daliy.

2.overseeing all kitchen operations.

3.coordinating kitchen staff.

4.creating new recipes to keep the mune fresh.

5.ensuring that all food is of excellent quality.

6.traning staff to prepare and cook all the menu items.

7.keeping in mind budget and availability of seasonal ingredients.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

Requirement

• At least two years of relevant working experiences

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

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

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Research & Development Chef (R&D)
Based in Tuas
5 Days a week
Shift work (7-430pm, 1230-10pm)
$2000-$5000

Job Description:

• Work with BD Team to develop new customers and markets for catering and manufactured food products
• Outline solutioning for industrial customers with product, process, equipment and manpower requirement
• Propose menus and recipes detailing material used, quantities and costs
• Develop processes methods to achieve product quality, shelf-life and production efficiency
• Establish packaging, transfer, storage and application methods for products
• Coordinate production with Central Kitchen team

Job Requirements:

• Min 3 year culinary experience in large-scale industrial kitchen or food factory
• Familiar with local catering and F&B needs and operation
• Knowledge of food science & technology
• Ability to present proposals and write documentations

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Meet KINN, where our properties are more than just places to stay - they're sanctuaries designed for creating meaningful connections and cherished memories within a secure, inclusive, and peaceful environment. Our vision is to redefine hospitality as a comprehensive lifestyle experience, thoughtfully curated to everyone’s needs.

We are looking for Full-time Front Office Associate to serve as our guests’ main point of contact and manage all aspects of their accommodation. Serving as KINN’s ambassador, you will be instrumental in creating a pleasant and memorable stay for our guests, and to show them the full KINN experience.

Responsibilities

• Perform check in and check out duties in accordance to the Hotel’s P&P Standards
• Update guest information into Hotel PMS system
• Filing of guest registration cards into Guest In House folders for check in guest
• Filing and storage of guest registration cards for check out guests
• Checking and charging of daily arrivals, guest in house and future bookings via Hotel PMS and various OTAs (Online Travel Agent) according to Hotel P&P standards
• Checking of daily arrivals and departures, ensuring that rooms/capsules are blocked and prepared for guest arrivals
• Perform checks on cleanliness of public areas and other guest areas such as dorms, guest toilets, public areas etc
• Check pantries and topping up of pantry amenities
• Preparing and sending of daily hotel reports to relevant parties nightly

Requirements

• Independent and adaptable
• Self-confident and makes an effort to be well-groomed and tidy
• Excellent communication and organizational skills
• Fluency in English is a must.
• Previous work experience as a hotel front desk agent, receptionist or similar role is preferred, but will train the right person.
• Commitment to work a 5 day work week including shifts and weekends.
• Experience with property management and digital softwares such as CloudBeds or Opera will be a huge plus!
• Experience managing online travel agent websites such as Booking.com and Agoda work is an advantage

Food Production Technologist
Based in Tuas
5 Days a week
Shift work (7-430pm, 1230-10pm)
$3200-$3600

Job Description :

• Lead an operation team in daily food preparation and ready meal production
• Translate new customer requirement to product designs and specifications
• Develop processes to produce required quality products
• Plan production to ensure customer demands are met
• Innovate processes to improve productivity and outputs

Job Requirements :

• Degree or Diploma in Food Technology or equivalent
• Min 3 years working experience in food manufacturing industries or industrial central kitchen
• In-depth understanding of food technologies and large scale processing equipment

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Food Research and Development Executive
Buona Vista MRT / One-North MRT
5 Days
9am-6pm
$3000-$5500

Job Responsibilities:

• Able to work in a food science laboratory and possesses analytical and problem-solving skills
• Ensure all product creations comply with customer, government and legal regulatory requirements within the country of use
• Ensure timely documentations of formulae, product and packaging specifications, sensory evaluation, nutritional information and any other document related to product / packaging development
• Extend the application of product(s) developed through recipes creation and sensory evaluation
• Send newly developed products for nutritional, microbiological analysis and other tests such as gluten, aflatoxin, GMO, Sudan Red, 3-MCPD, etc. to meet specific market requirements
• Support Sales / Marketing / Business Unit / Management in Trade events / exhibitions /product presentation and market study by preparing recipes and products.
• Provide training and technical support to Sales / Marketing / Business Unit in new product development and new product launches.
• Any other duties or ad hoc projects as assigned by direct supervisor

Job Requirements:

• Bachelor degree in Food Science / Food Technology or equivalent
• 5 years of relevant R&D experience in rice, shelf stable sauces (must have) and condiments
• Knowledge in HACCP, GMP and other safety regulations
• Proven track record on product innovation and commercialization with an in-depth knowledge for conceptualization to technology transfer in the production scale
• Able to handle multiple projects
• Proficient in Microsoft Office

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Job Descriptions

• Will be expected to do inventory checks
• Required to do ordering also

Job Requirements

• Preferably with 2 years experience
• Japanese cuisine expertise is much preferred

Working hours

• Split Shift 8-10 hours a day.

LOOKING FOR MUSLIM STAFF Only (PART-TIMER)

• Responsible for effective implementation of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Liaise with government agencies / certification bodies (SFA, HPB, MUIS) on all matters on product registration or plant certification information.
• Carry out internal audit activities, to verify operation activities meet HACCP, GMP, hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in relevant industry
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R21100996

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• 5-10 years of Sushi cooking experience
• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Recommendation Points

• Work as a 3rd chef in the kichen
• You can work in one of the famous michelin star Sushi restaurants in Singapore.
• Learn traditional edomae sushi preparations.

Working hours

• 5 days
• Tuesday to Saturday
• 10am to 3pm, 5pm to 11pm : break during split shift
• Sunday, Monday, Off day

Chef Responsibilities:

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

Job Descriptions

• Serving customers. Taking orders and cashiering.
• Some knowledgeable in coffees, cocktails & wines.

Working hours

• 5days work week
• Working hours: 11am to 3pm, 6pm to 11pm
• Split shift. Sundays closed & certain PH we are closed.

Responsible to assist the head chef in overseeing the kitchen and managing kitchen staff. Roles include developing menus, training staff, and overseeing food preparation.

Responsible to manage and supervises all kitchen staff, includes cooks, prep cooks and dishwashers. Responsible for hiring, training, and scheduling staff, as well as handling any disciplinary actions if required.

To ensure that all food prepared in the kitchen meets the restaurant's quality standards in terms of taste and quality.

The Sous Chef is responsible for creating and managing a budget for the kitchen. They must ensure that the kitchen operates within the budget and that all expenses are properly recorded.

Responsible for maintaining inventory of food, beverages, and supplies. check that the kitchen has enough inventory to meet and avoid running out of critical items.

Responsible to oversee food preparation in the kitchen, ensure that all dishes are prepared with quality and taste in a timely manner.

To ensure that the kitchen complies with all local, state, and federal regulations. This includes health and safety regulations, food handling regulations, and any other relevant regulations.

Ready to work in rotational holidays and ready to work in any shifts.