Job Description:

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

Job Requirements:

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

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

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

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

$ 2600/ 月薪

✨VivoCity中餐厅✨

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Chef de Partie (Pre-Opening)

Introduction:

Nestled in the charming neighborhood of Joo Chiat, our pre-opening tapas Spanish restaurant is set to bring the vibrant flavors and rich culinary traditions of Spain to the heart of Singapore. Alongside a curated selection of drinks, our menu will feature a variety of Spanish cuisine designed to delight and inspire.

Are you a passionate and dedicated chef looking to advance your culinary career? We invite you to apply for the Chef de Partie position at our restaurant. This is an exciting opportunity to join a dynamic team, where you will contribute to creating exceptional dishes and be an integral part of our kitchen operations.

Job Responsibilities:

• Ensure consistency in taste, quality, temperature, and preparation of each food served
• Assisting the Sous Chef with daily kitchen operations including preparing Spanish Cuisines.
• Prepare mise-en-place for kitchen operations
• Maintain and upkeep of kitchen machinery and equipment
• Facilitate ordering and receiving of inventory
• Ensure that the team comply with the health and safety regulation during food preparation

Who are we looking for:

• A valid Food Hygiene Certificate (minimally Level 1)
• Good understanding of the preparation and storage of ingredients
• Excellent attitude towards learning; the team welcomes aspiring chefs with little to no relevant experience in Tapas Spanish cuisine
• Someone who takes responsibility and pride for their work

Perks:

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry

If you're a passionate chef with a strong work ethic we invite you to apply!

Chef de Partie

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

WhatsApp: +65 9837 8400

Lim Jun Yao Reg No.: R1989028

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

Roles & Responsibilities

A chef is 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 stressful 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 weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

Job Description & Requirements

• Cleans food preparation areas as determined by law and company policy
• Prepares foods to the specifications of the client
• well experience in South indian cuisine.
• Experience in Heavy cooking (1000-3000 Pax)
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manages other employees in the kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process
• Devises new recipes
• Estimates expected food consumption and organises preparation
• Keeps records and accounts of food purchases
• Orders new menu items for specials or cheap deals
• Butchers and cooks animal meat based on the restaurant atmosphere
• Meets with customers to ensure a great meal experience
• Prepares any necessary sauces or accompaniments before meal service begins
• Stays open until the last customer leaves
• Offers a creative menu to compete with other local restaurants
• Cleans up after business hours.

Responsibilities

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Excellent time management abilitiesrious tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

Duty and Responsiblities
Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
Assist in the preparation, cooking, garnishing, and presentation of food.
Keep up to date with the current promotions and new items on the menu.
Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.
Assist in accurate food-ordering and stocking levels.
Estimate amounts and costs of required supplies, such as food and ingredients.
Assist in keeping food wastage to a minimum, through correct product measurement.
Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
Assist in keeping the kitchen clean, hygienic and tidy at all times.
Always adhere to all company policies and procedures.
Maintain good personal hygiene as well as high work and safety standards in the workplace.
Report on time, in proper uniform and grooming.
Execute any other duties as requested by immediate superiors.

Job Requirements
Minimum 2-3 years of experience working in kitchen doing food preparation and/or cooking.
Foreigner welcome to apply (able to speak English preferably)
Minimum technical certificate or certificate in any relevant fields.
Be customer service oriented, a team player.
Possess strong initiative and integrity.
Willing to learn and adapt.

58 RECRUITMENT PTE. LTD. 19C9772

• Refer to the list of needed ingredients on a day-to-day basis and check inventory.

• Acquire ingredients not available in storage prior to the start of the day.

• Inform the kitchen staff of their schedules and delegate appropriate duties.

• Prepare ingredients by chopping vegetables and meats.

• Assist head chef in cooking dishes according to set recipes.

• Monitor food budgets and make sure that all supplies are bought within the set budget.

• Make arrangements to store food items in a safe and orderly manner.

• Rotate frozen food items as standardized in the kitchen rule book.

• Hand ingredients and utensils to head chef during food preparation activities.

• Maintain kitchen order by ensuring the cleanliness of tables, counters, and work areas.

• Oversee cleanliness and maintenance of kitchen equipment and utensils.

• Operate kitchen equipment such as ovens and grills for cooking purposes.

• Maintain knowledge of all recipes so that the head chef’s place can be filled effectively in case of absenteeism.

• Set prepared dishes so that they look aesthetically pleasing.

• Make certain that appropriate portions have been dished out.

Roles & Responsibilities

A chef is 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 stressful 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 weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Have experience in hawker stalls need to know how to cook seafood stir-fry

Work starts at 4.30 am in the morning prepare materials

selling starts at 6.30am in the morning.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

Roles & Responsibilities

Summary

We are looking for passionate food lover, who are positive and specializing in Vietnamese Cuisine.

Responsibilities

- Prepares Vietnamese food to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

Requirements

• 5 - years of experience as a Head Chef specialized in Vietnamese cuisines
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Able to lead a team & be self-motivated
• Result driven and team player

Interested candidate, please send resume to [email protected]

We regret only shortlisted candidate will be contacted.

Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

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:

- Experience in Chinese cuisine including stir-fried dishes, cooking 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 Claypot cooking and Chinese Stir-Fried equipment

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

- Able to work on weekend/PH day when required

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

• Location : Newton
• Working Days : 44hrs per week including weekend and PH
• Salary : $2,500 - $3,600 Gross

Roles & Responsibilities

• Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.
• Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department
• Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.
• Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.
• Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.
• Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor
• Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.
• Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene
• Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.
• Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge
• Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen
• Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.
• In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.
• Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

• With fine dine experience

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

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

Join Our Culinary Adventure as a Assistant Chef!

About Us:
We’re not just serving food; we’re redefining the Mala experience! Our meticulously developed recipes blend tradition with innovation, featuring rich, savory broths made from the finest pork and chicken bones. Infused with authentic Sichuan spices, our dishes promise a bold flavor profile that entices both spice lovers and culinary adventurers. Join us in creating a welcoming dining atmosphere that everyone can enjoy.

Your Role:

As our Associate Culinary Chef, you’ll be the heart of our kitchen, leading a team of 6 kitchen assistants. Your main responsibilities will include:

• Maintain Excellence: Uphold high standards of food preparation and kitchen cleanliness, adhering to all food safety regulations.
• Inventory Management: Efficiently manage ingredient stock, minimizing waste while ensuring everything is available when needed.
• Team Collaboration: Work closely with both kitchen and front-of-house teams to ensure timely service and an exceptional dining experience.
• Training & Guidance: Share your culinary knowledge by training and mentoring kitchen staff in the art of preparing Mala Xiang Guo.
• Flexibility: Take on other ad-hoc duties as required to support our kitchen operations.

What We’re Looking For:

• Strong understanding of food safety standards and kitchen hygiene practices.
• Ability to thrive in a fast-paced kitchen environment while delivering high-quality dishes.
• A genuine passion for cooking Mala and crafting unforgettable dining experiences for our guests.
• Excellent team player with strong communication and collaboration skills.

Why Join Us?

• Attractive Compensation: Enjoy a competitive salary package, including Annual Wage Supplement (AWS), annual increments, and performance-based bonuses.
• Bonus Opportunities: Monthly bonuses based on hygiene inspections, kitchen performance, and overall results.
• Staff Perks: Relish up to 2 delicious staff meals during your shifts.
• Career Growth: Be part of our expansion journey and unlock numerous opportunities for professional development within the company.

Ready to spice up your career?
If you’re excited about joining a team that values innovation and tradition in the culinary world, we’d love to hear from you! Apply now and embark on a rewarding journey with us!

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Position: Chef De Partie

Salary: S$ 2,800-S$ 3,200

Working Days & Hours: 5 days work week

Working Location: Clarke Quay

About the Role

A new concept by Fleursophy Group, open-flame and woodfire restaurant. We are looking for front of house staff who love food and people to be part of our team!

Job Duties:

1. Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

2. Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

3. Comply with all Company policies and procedures to ensure that all statutory regulations complied

4. Establish performance and development goals for team members.

5. Assist Head Chef in ordering stocks to maintain inventory at all times

6. Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

7. Promote teamwork and quality service through daily communication and coordination with other departments

8. Working closely with other Chefs of all levels

9. Perform other duties as directed by management / stakeholders

10. Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Requirements

1. At least 1 year of experience in the similar industry

2. Balancing skill in cost management

3. Innovative in curating new dishes

4. Positive attitude in interacting with both guests and staff

Position: Chef De Partie

Salary: S$2,600-S$3,000

Working Days & Hours: 5 days work week

Working Location: Clarke Quay MRT

Job Duties:

1. Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

2. Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

3. Comply with all Company policies and procedures to ensure that all statutory regulations complied

4. Establish performance and development goals for team members.

5. Assist Head Chef in ordering stocks to maintain inventory at all times

6. Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

7. Promote teamwork and quality service through daily communication and coordination with other departments

8. Working closely with other Chefs of all levels

9. Perform other duties as directed by management / stakeholders

10. Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Requirements

1. At least 1 year of experience in the similar industry

2. Balancing skill in cost management

3. Innovative in curating new dishes

4. Positive attitude in interacting with both guests and staff

About the Role

Our growing company is on the lookout for a Chef De Partie who hold a strong passion for food, cooking and the culinary industry.

Job Duties

· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Establish performance and development goals for team members.

· Assist Head Chef in ordering stocks to maintain inventory at all times

· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

· Promote teamwork and quality service through daily communication and coordination with other departments

· Working closely with other Chefs of all levels

· Perform other duties as directed by management / stakeholders

· Cook and maintain kitchen Standard Operating Procedures (SOPs)

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

· At least 2 years of experience in the similar industry

· Motivated (Leadership), result-oriented(result-driven) and a fast learner

· Balancing skill in cost management

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

· WSQ Food Hygiene certificate

BBQ Specialist - Chef ( Yakiniku Wagyu)

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

Responsibilities & Duties:

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

Requirement:

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

Apply now for Interview arrangement

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

RESPONSIBILITIES:

• Develop creative new market trend recipes for product application
• Experience in different types of cuisine and food product development
• Food presentation and demonstration for clients and online
• Work closely with inter-departments on the development and launch of new or improved recipes
• Conduct food or product tasting, sensory evaluation, and training sessions
• Provide training, service recovery or trouble shooting for clients (On-Site or Demo Kitchen)
• Creative food presentation and food shoot or video
• To setup, manage and maintain Demo Kitchen when required

REQUIREMENTS:

• Recognised culinary qualification or similar discipline with min 1 year culinary experience preferred
• Good technical knowledge and presentation skills for product demos
• Strong teamwork and communication skills
• Proficient in Microsoft Office (PPT, Excel, Words etc)
• Travel to different sites when required
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 Days Work Week + 2 Sat ( Mon-Fri 9am-630pm, Sat 9am-630pm)
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience