• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 91181646

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.

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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.

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

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601

• Meet and greet customers and organise table reservations
• Handle customer feedback and enquiries
• Schedule duty-roster for all staff
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Attend any Food & Beverage meetings and briefings as and when required
• Ensure effective lines of communication are in place at all levels.
• Provide training and coaching for staff and ensure procedures are being followed
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred
• Good interpersonal, communication and organizational skills
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 91181646

As an F&B Crew member, you will play a vital role in providing exceptional customer service to our guests. Your responsibilities will include:

• Taking orders and serving food and beverages promptly and accurately.
• Ensuring cleanliness and hygiene standards are maintained at all times.
• Assisting with food preparation and maintaining stock levels.
• Providing friendly and attentive service to enhance the overall dining experience.

Requirements:

• Prior experience in the F&B industry is preferred but not required.
• Excellent communication and interpersonal skills.
• Ability to work effectively in a team environment.
• Positive attitude and willingness to learn.
• Flexibility to work rotating shifts, including weekends and public holidays.

Benefits:

• Competitive salary package.
• Training and development opportunities to enhance your skills.
• Opportunity to work in a vibrant and dynamic team environment.
• Convenient location on Sentosa Island with access to recreational facilities.

If you are enthusiastic, customer-focused, and eager to embark on a rewarding career in the F&B industry, we want to hear from you! Join us in creating memorable experiences for our guests at one of Singapore's premier destinations.

To apply, please apply online.

Don't miss out on this exciting opportunity to be part of our team! We look forward to welcoming you aboard.

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

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

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

Job Responsibilities:
As a Chef De Partie, the incumbent will be working closely with the Executive 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 of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. 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

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

*Job Title:** Waiter/Waitress

**Salary Range:** $2800 - $3500

**Years of Working Experience:** 0-1 years

**Job Description:**
We are seeking a dedicated and customer-focused Waiter/Waitress to join our team. The ideal candidate will have a passion for providing excellent customer service and ensuring a positive dining experience for our guests.

**Key Responsibilities:**
- Greet and seat customers in a friendly and professional manner
- Take food and beverage orders accurately and efficiently
- Enter orders into the POS system and process payments
- Demonstrate menu knowledge and make recommendations to customers
- Handle cash transactions and maintain a balanced cash drawer
- Communicate effectively with customers and team members
- Adhere to food safety standards and ensure cleanliness in work areas

**Skills and Qualifications:**
- Strong customer service skills
- Knowledge of food and beverage industry
- Experience in order taking and using POS systems
- Menu knowledge and ability to make recommendations
- Proficient in cash handling
- Excellent communication skills in chinese
- Understanding of food safety practices

If you are enthusiastic, hardworking, and eager to learn, we encourage you to apply for this exciting opportunity. Join us in delivering exceptional service and creating memorable dining experiences for our valued customers.

We are a renowned food establishment in Chinatown and have plans to expand to food manufacturing and processing. We are looking for a passionate individual to lead the R&D and play a pivotal role in shaping the company’s future.

**Responsibilities:**

- Collaborate with cross-functional teams to develop and optimize chemical processes for food and beverage production.

- Design, implement, and monitor production processes, ensuring efficiency, quality, and compliance with regulatory standards.

- Conduct research and experimentation to enhance product quality, shelf life, and safety.

- Evaluate raw materials and ingredients to ensure compatibility and quality standards.

- Troubleshoot and resolve technical issues related to production processes and product quality.

- Stay abreast of industry trends, technological advancements, and regulatory requirements to drive continuous improvement and innovation.

**Requirements:**

- Bachelor's degree or higher in Food Science or Chemical Engineering or a related field.

- Solid understanding of food science and chemical engineering principles and their application in the F&B industry.

- Experience working in food manufacturing or a related field is highly desirable.

- Familiarity with food safety regulations and quality assurance standards.

- Strong analytical, problem-solving, and decision-making skills.

- Excellent communication and teamwork abilities. Ability to speak, read and write both English and Mandarin is essential.

- Candidates must be prepared to travel internationally for long periods.

Benefits: AL, Medical Leave, Incentive

Requirement:

Integrity and responsibility

At least five years relevant experience in a similar capacity, especially speakeasy bar

Job Description

-Lead the team and manage team’s morale.

-Maintain safety and hygiene standards.

-Ensure guest satisfaction and handle guest complaints.

-Manage and coordinate to ensure smooth service performance.

-Manage any troubleshooting at outlet level and make decision at supervisory level.

-Coordinate with marketing executive for promotional event.

-Staff training of new/existing staff.

-Communicate with team through regular briefing about the standards and business requirements to be delivered.

LOOKING FOR MUSLIM STAFF Only (FULL-TIMER/PART-TIMER)

Preparing food items according to recipes and standards and ensuring that they are cooked to the appropriate temperature and presented attractively

Overseeing a specific section of the kitchen, such as the grill, sauté, or pastry, and managing the work of any junior cooks or kitchen assistants assigned to that section

Ensuring that ingredients are prepared in advance of service and that the kitchen is stocked with all necessary items to avoid delays in preparation or service

Maintaining the cleanliness and hygiene of the kitchen and work area, including washing and sanitizing equipment and surfaces and disposing of waste properly

Collaborating with other kitchen staff, including the head chef, sous chef, and other Chef de Parties, to ensure that the kitchen runs efficiently and that dishes are prepared consistently and to the restaurant's standards

Monitoring inventory levels and notifying the kitchen manager or head chef when supplies are low and need to be replenished

Mentoring and training junior cooks, including teaching them cooking techniques, sharing recipes and procedures, and providing feedback on their performance

Ensuring that all health and safety regulations are followed, including wearing appropriate protective equipment and following proper food handling procedures.

To excel in this role, you should have experience in a busy kitchen environment, with a strong understanding of cooking techniques and a passion for food. You should also be able to work well under pressure, have good time-management skills, and be able to follow instructions and work as part of a team. Additionally, you should have a strong commitment to food safety and hygiene and be willing to learn new techniques and recipes. As a Chef de Partie, you should have strong leadership and mentoring skills, as well as the ability to manage a team and ensure that dishes are prepared efficiently and to the restaurant's standards.

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 91181646

Job Scope

As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef

• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

• Diploma in Culinary Arts / Pastry
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team

Restaurant Captain

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

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C727

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: Depend on duty roster
Working Location: Duxton
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

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

• Meet and greet customers and organise table reservations
• Handle customer feedback and enquiries
• Schedule duty-roster for all staff
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Attend any Food & Beverage meetings and briefings as and when required
• Ensure effective lines of communication are in place at all levels.
• Provide training and coaching for staff and ensure procedures are being followed
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred
• Good interpersonal, communication and organizational skills
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601