Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

**Key Responsibilities inculde, but are not limited to:**

- **Culinary Expertise:** Specialize in French (preferred), Mediterranean and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.

- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.

- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

-**Create your own kitchen SOP and Risk management plan.

**Requirements:**

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to [email protected]

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

**Key Responsibilities:**

- **Culinary Expertise:** Specialize in French/Mediterranean (preferred) and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.

- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.

- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

**Requirements:**

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to [email protected]

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and assigned personnel, including supporting the Sous and Junior Sous Chef while managing daily kitchen operations and outside catering events.

*Preparating and delegating mise en place as instructed , both verbally and in writing, by superior .

*Ensuring consistency in work performance by overseeing junior kitchen staff members including demi chefs, cook and trainees, while facilitating their understanding of the full rnage of menus and recipes.

*Maintaining proper stock levels to ensure smooth daily restaurant operations

*Ensuring the proper handling and storage of all food items (First-in-First-out) in accordance with company and Head chef standards.

*Consistently ensuring quality control and food presentation according to standard company recipes (for both restaurant and outside catering), while strictly adhering to portion control practices as established by the head chef.

*Inspecting the quality of food upon receipt and signing off delivery order in accordance with company policy, ensuring tht all staff members to use probe thermometer for checking of food temperature during receiving and properly fill out the FSMS monitoring form.

*Assisting the Head chef by providing updates and overseeing stock items that are fast moving and as well as those that are not.

*Ensuring high standards of hygiene and personal grooming, while promoting a safe working environment for oneself and colleagues, and adhering to Risk Management and safety practices.

*Demonstrating a passion for challenges and commitment to serving food of the highest quality.

*Assisting in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

The Head Chef will be responsible for leading the kitchen team/outside catering and ensuring the highest standards of food quality and safety. Responsibilities include, but are not limited to:

- **Culinary Expertise:** Specialization in French (preferred), Mediterranean, or Western cuisines, with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Knowledge:** A deep passion for, and understanding of, French food history, tradition, and culture (preferred).

- **Leadership:** Excellent leadership skills with the ability to lead by example and take complete ownership of the restaurant in the absence of the restaurant manager.

- **Kitchen Management:** Ability to command and lead a high-volume kitchen while maintaining food safety and responsible for risk management SOP .

- **Creativity:** Personal flair for experimentation to modify familiar dishes and create innovative combinations.

- **Operational Oversight:** Collaborate closely with management to run daily kitchen operations, including outside catering.

- **Mise en Place Preparation:** Efficiently prepare, coach and delegate mise en place as instructed by management, ensuring all ingredients are prepped and ready before cooking.

- **Consistency and Training:** Ensure consistency in work performance by overseeing all kitchen staff members, ensuring they have full knowledge of the menu and ingredients, especially regarding allergens.

- **Inventory Management:** Maintain/coach proper stock levels to ensure smooth daily restaurant operations.

- **Food Safety Compliance:** Ensure proper handling and storage of all food items following First-in-First-out principles in accordance with company standards and Singapore Food Agency sanitation regulations.

- **Quality Control:** Consistently monitor food quality and presentation, adhering to standard recipes and portion control practices.

- **Staff Briefing:** Brief staff on inspecting food quality upon receipt and signing off on delivery orders according to company policy, including temperature checks during receiving.

- **Hygiene and Safety:** Uphold good hygiene, food safety, and personal grooming standards, promoting safety for oneself and colleagues, and applying risk management practices at all times.

**Requirements:**

- **Profitability Focus:** Maximize profitability for the outlet through effective kitchen management.

- **Trend Awareness:** Display curiosity and a willingness to learn about new culinary trends, providing feedback to drive innovation and enhance profitability for both the company and personal career growth.

- **Challenge Acceptance:** Enjoy challenges and remain committed to serving food of the highest quality.

- **Initiative and Teamwork:** Exhibit good initiative, be a self-starter, and function effectively as a team player.

- **Inventory Assistance:** Assist in conducting monthly inventory for the kitchen and outside catering.

- **Waste Control:** Monitor portion sizes and waste control to maintain profit margins.

- **Additional Duties:** Perform any other duties as assigned by management (CEO/Directors), the Executive Chef, or the Restaurant Manager.

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.

*Preparation/delegating of mise en place as written/verbally instructed by superior .

*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.

*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.

*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)

*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving

*To ensure good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.

*Enjoys being challenged, committed to serving food of the highest quality.

*To assist in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.

*Preparation/delegating of mise en place as written/verbally instructed by superior .

*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.

*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.

*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)

*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving

*To ensure good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.

*Enjoys being challenged, committed to serving food of the highest quality.

*To assist in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

Job responsibilities include, but are not limited to:

*Specialised in French/Mediterranean (preferred)/Western, must have at least 3 years of experience in overall modern and creative cuisine style.

*Must have a passion, deep and clear understanding of French- food history (Preferred), tradition and culture.

*Excellent leadership skill and lead by example and take complete ownership of the restaurant in the absence of Sous Chef/Head Chef .

*The ability to command and lead a high volume kitchen with good food safety qualifications.

*Must have personal flair and experimentation to alter a familiar dish and create new combinations.

*Working closely with the Head Chef and his assigned personnel : Sous Chef, running the entire daily kitchen operations/outside catering.

*Preparation/delegating of mise en place as written/verbally instructed by superior (head chef/Sous): (for having all ingredients measured, washed, cut, peeled, sliced, grated, etc before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out.) hot and cold dishes and executing requests based on required specifications (according to manual/verbal understanding): appetizers, meat, salad and desserts on daily menus in restaurants and during events.

*Ensuring consistency in work performance; overseeing junior kitchen staff members: chef de parties/demi chef/cook/trainees, have the full knowledge of the menu and its ingredients (especially regarding ingredients with allergens).

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company standards and sanitation regulations with Singapore Food Agency .

*Always ensure quality control and food presentation as per standard company recipes, ensuring all portion controls are strictly adhered to following the head chef’s practices

*To brief all junior members to Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (standard protocol for checking of food temperature during receiving of goods).

*To ensure good hygiene/food safety and personal grooming standards, ensure working with safety for yourself and all fellow colleagues. At all times to be cautious, bear in mind and put in use for Risk Management

Requirements:

*Maximise profitability for the outlet

*Displays curiosity, learn and understand new culinary trends to give feedback for innovations in the hope to gain more profitability for the company and also for your career growth to the next level within the company.

*Enjoys being challenged, committed to serving food of the highest quality

*Have good initiative, a self-starter and a team player.

*To assist in monthly inventory for the entire kitchen and for Outside Catering

*Monitoring portion and waste control to maintain profit margins

*Perform any other duties as assigned by the management/Executive Chef/Restaurant Manager

Main duties include, but are not limited to:

*Reporting to Executive Chef and or his assigned personnel: Manage daily operations of the pastry and bakery sections of the restaurant and also for outside catering.

*Creating pastries, baked goods, and confections by following a set recipes that are set by the Executive Head of the restaurant and outside catering.

*Follow proper handling and right temperature baking for all food products.

*Supervise and coordinate for cakes, pastries and desserts preparation and presentation.

*Responsible, Accountable and Supportive to team members.

*Monitoring the stock of baking ingredients, ordering new supplies when needed and within budget.

*Operate with care and maintain all department equipment and report malfunctions.

*Maintain cleanliness and sanitation in all work areas. Workplace safety and abide by all SOP for food safety etc

*Maintain a lean and orderly cooking station, adhere to health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System for recording of all monitoring forms “.

Requirements

· Meticulous, keen attention to detail and creativity.

· Good working knowledge of baking techniques and the pastry-making process .

· 1 or more years’ experience working within the food industry as a pastry baker (applying as Chef De Partie or relevant role).

· Capable of working in a fast-paced, production environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver

*key responsibilities include, but are not limited to ( reporting directly to restaurant Executive Chef) .

*Oversees the production of desserts, pastries, sweets, breads, ice creams, toppings and fillings for the entire DHM group of restaurants and also for outside catering.

*He is the expert in creation, execution, presentation of pastries and desserts including monthly/festive menus development.

*Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions.

*Overseeing the entire DHM group of pastry kitchen members such as providing coaching and training.

*Decorating the pastries and desserts and making them attractive.

*Preparing pastries and desserts for monthly/festive seasons including client demonstration.

*Ensuring proper discipline in the entire pastry section under the DHM group including outside catering.

* Maintain a lean and orderly cooking station, expert on health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System.

*Ability to manage time effectively, expert communication skills and high stamina level.

REQUIREMENTS:

*Responsible and take ownership.

*Proven experience as Pastry Chef, baker or relevant role.

*Great attention to detail and creativity.

*Organizing and leadership skills.

* In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.

Send your resume to :[email protected] (only short-listed local/PR candidates will be notified, may contact 97333729 for a career chat)

Job responsibilities include, but are not limited to:

*Reporting to Executive Chef and or his assigned personnel

*Manage daily operations of the pastry and bakery sections of the restaurant and also for outside catering.

*Creating pastries, baked goods, and confections by following a set recipes that are set by the Head of Pastry/Executive chef and his assigned personnel for restaurant and outside catering.

*Follow proper handling and right temperature baking for all food products.

*Supervise and coordinate pastries and desserts preparation and presentation.

*Monitoring the stock of baking ingredients, ordering new supplies when needed and within budget.

*Operate with care and maintain all department equipment and report malfunctions.

*Maintain cleanliness and sanitation in all work areas.

*Maintain a lean and orderly cooking station, adhere to health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System for recording of all monitoring forms “.

Requirements

· Meticulous, keen attention to detail and creativity.

· 1 or more years’ experience working within the food industry

· Capable of working in a fast-paced, production environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver