We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

We are seeking a skilled and enthusiastic Pastry Cook to join our team. As a Pastry Cook, you will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression

Job Description:

• To ensure smooth production of pastries & bakeries daily
• To be responsible for the high standard food quality & maintain consistency
• To make recommendation to upgrade the quality & presentation of food & menus
• To be able to display pastries & bakeries in an organized manner
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PRs only.
• Possess relevant Diploma in Culinary/Bakery/Pastry or relevant qualifications.
• At least 1-2 years of experience in a similar capacity in the Hospitality industry.
• Positive attitude and work in a team.
• Able to work on rotating shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 18 Jan 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

We are looking for fun and vibrant team players who love to deliver unforgettable experiences for our guests through culinary excellence and perfect execution!

This role is for our modern Arabic restaurant, thus experience in creating modern arabic food, or knowing arabic flavours well will be preferred.

Duties & responsibilities include the below:

• Bring pride, creativity and finesse to our dynamic family
• A team player
• Excellent communicator with an eye for detail - the abilty to multitask is important
• Delivering unforgettable experiences that strike a chord with our guests on an emotional level
• Ensuring the kitchen is maintained in an impeccable manner
• Complying with all food and beverage regulations as per the NEA
• Work closely with Head and Sous Chef in all food preparation and service
• Ensure high standards in food preparation
• Understand and be up to date in product offerings
• Uphold high standards in cleanliness and food hygiene
• Assist the other chefs with their duties
• 3 years of experience in culinary field
• A certificate or diploma in culinary field
• A self-motivated and disciplined individual who is eager to learn

A positive outgoing personality and creative thinking is what makes all the difference in this position – add reliability and a great work ethic into the mix and we’d be delighted to chat with you today!

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Execute mis-en-place efficiently; including, setup of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Cooking menu items
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Assist with inventory count, quality of ingredients, and place orders when there are shortages
• Guide junior team members demonstrating cooking techniques, and providing guidance on food presentation and plating
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange for an interview.

• Plans, prepares and cooks menu items as directed by Western Chef.
• Assists in the development and planning of menus, including future food trends, new styles of service and concepts.
• Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.
• Demonstrates and instructs cooks in food preparation and cooking skills.
• Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.
• Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.
• Maintains a consistent understanding of food costing, sales mix and menu planning.
• Enforces controls to minimize food and supply waste and pilferage.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.
• Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

Support safe work habits and a safe working environment at all times.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Understand the food concept and directions of the assigned outlet kitchen.
• Assist in the preparation and service of all food items for a la carte and / or buffet menus according to hotel recipes and standards.
• Ensure the highest standards and consistent quality in the daily preparation.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow proper handling and right temperature of all food products.
• Demonstrate proper and safe usage of all kitchen equipment.
• Have full knowledge of all dishes on the menu, signature dishes and seasonal promotions.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Perform the tasks requested in a timely manner.
• Contribute to the kitchen revenue through effective food cost control.
• Be entirely flexible, able to rotate within the different sub departments/sections of the Kitchen.
• Be present at daily pre-shift briefings on occupancy, preparation, service and menu.
• Actively share ideas and suggestions, opinions in the daily briefings.
• Inform the Sous Chef/Chef de Partie of any maintenance issues.
• Respond to any changes in the restaurant function as dictated by the hotel.
• Be flexible and able to work in different roles and rotate with other departments.
• Complete other tasks that assigned by Management.

Qualifications:

• Prior experience in a similar role is preferred, but not essential.
• Strong interest in cooking and a willingness to learn new skills.
• Positive attitude, a team player with a great personality and positive synergy.
• Excellent communication skills and the ability to follow instructions accurately.
• Ability to work under pressure and in a fast-paced environment.
• A passion for food and a commitment to delivering high-quality dishes.
• Good organizational skills and the ability to prioritize tasks.
• Knowledge of food safety and sanitation regulations, and ability to maintain a clean and organized kitchen.
• Must be available to work flexible hours, including nights, weekends, and holidays
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude

Job Overview

• Oversee daily food preparation and tasks assigned by the Head Chef.
• Support the Head Chef by staying informed on new products, recipes, and cooking techniques.
• Ensure high standards and consistent quality of food production.
• Supervise team adherence to food hygiene policies.
• Promote cleanliness and best practices in all work areas.

Qualifications

• In-depth knowledge of menu composition, recipes, production methods, and presentation standards.
• Extensive understanding of food preparation, receiving, and storage protocols.
• Proficient in the operation of kitchen equipment.
• Self-motivated with the ability to manage personal and team deadlines.

Keys to Success

• Awareness of daily production and operational needs.
• Proactive in providing feedback and reporting issues promptly.
• Willingness to perform additional duties as required by the operation.
• Foster a positive and supportive work environment.
• Maintain a positive attitude at all times.

SCOPE

The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.

OVERALL OBJECTIVES

• Ensure customer satisfaction, profitability and overall success of the assigned outlet.
• Develop, curate and maintain menus, recipes and costing.
• Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Effectively manage labour and operating expenses while ensuring productivity and efficiency.
• Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
• Ensure that All HACCP guidelines are achieved and maintained.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Fluent in spoken and written English with good interpersonal and communication skills
• Possesses great leadership and motivational skills
• Strong organizational and time-management abilities with good problem solving and decision-making skills.
• Ability to interact effectively with guests, ensuring a memorable dining experience

About us:

Kachipuram Cafe is a renowned vegetarian Sattvic restuarant in the heart of Singapore, specializing in authentic Tamil cuisine. We are committed to delivering traditional flavours with a modern touch, offering an exceptional dining experience to our customers.

Job Description:

We are seeking an experienced Chef specializing in Tamil vegetarian cuisine to join our team. The idieal candidate will have a deep understanding of traditional Tamil recipies, cooking techniques, and ingredients, with a passion for creating high-quality, authentic dishes that align with our Sattvic principles.

Key Responsibilities:

Prepare and cook authentic Tamil vegetarian dishes, including traditional breakfast,lunch,dinner, and festive specials.

Develop and maintain the quality and taste of the food to meet customer expectations.

Innovate and introduce new dishes to the menu while preserving the essence of Tamil cuisine.

Train and mentor junior kitchen staff, fostering a collaborative work environment.

Requirments:

Minimum of 10 years of experience specializing in Tamil Brahmin vegetarian cuisine.

In depth knowledge of Tamil cooking methods, spices, and traditional recipes.

Strong understanding of Sattvic food principles is a plus.

Excellent organizational and time management skills.

Ability to work under pressure and maintain high standards of food quality.

Proficiency in Tamil and English for effective communication.

What We Offer:

A competititve monthly salary of SGD $2800.

A chance to work in a culturally rich environment with like-minded professionals.

Opportunities to contribute ceatively to the menu and grow professionally.

How to Apply:

Interested candidates, please email your updated resume and a brief cover letter to [email protected] with the subject line:"Application for Chef- Tamil Vegetarian Cuisine."

Join us at Kanchipuram Cafe and help us bring authentic flavours of Tamil Nadu to the vibrant city of Singapore!

Position: Chef De Partie

• Salary: $2,800-$3,500
• Location: Bukit Timah / Purvis / Katong
• Working Days and Timing: 5.5 Days per week roster

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Role:

Chef de Partie (Spanish Cuisine)

• Working days: 5 days’ work week
• Location: 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.

✅ Wee Yuan Huan

✅ Reg No: R21100383

✅ The Supreme HR Advisory Pte Ltd

✅ EA No: 14C7279

Le Bon Funk is a series of neighbourhood wine bars by Chef-Owner Keirin Buck, located in Club Street and Holland Village. Le Bon Funk presents a selection of exciting and accessible wines complemented by quality, never fussy, produce-led sharing plates.

Le Bon Funk is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

Requirements:

• Someone with at least 2 years of experience in a culinary setting within a formal/semi-fine dining restaurant
• A skilled individual who is able to multitask and manage task prioritisation well
• A self-starter who is enthusiastic and personable
• Someone who demonstrates proactive behavior and takes responsibility for their work
• Team players in an upbeat and fast-paced working environment

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• To ensure that the food and presentation quality is constantly maintained
• Assist in preparation of ingredients for Chef
• Serve and introduce dishes to customers
• Ensure food items are prepared according to company standards of quality and consistency
• Upkeep of the kitchen cleanliness and hygiene standard
• Receiving of goods and inventory control
• Preparing of staff meals

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Job Title: Pan-Asian Culinary Maestro (CDP/Demi/Commis Chef)

Are you ready to take your culinary passion to the next level? Join us in crafting bold, authentic Pan-Asian cuisine that delights and inspires.

Why You’ll Love This Role:

• Culinary Adventure: Immerse yourself in a diverse menu of Pan-Asian delights—sizzling wok creations, exquisite dim sum, and more!
• Burmese Cuisine Spotlight: Bring your expertise in Burmese flavors or let us help you develop this skill.
• Work-Life Balance: Enjoy a 5-day work week (48 hours), giving you time to recharge while doing what you love.
• Vibrant Locations: Choose between our dynamic Siglap or Tras Street outlets, each offering a lively atmosphere.

Your Schedule:

Weekdays: 11:00 AM - 2:30 PM & 5:00 PM - 10:30 PM
Saturdays: 3:00 PM - 11:00 PM

Open Positions:

• Chef de Partie (CDP)
• Demi Chef
• Commis Chef

What We’re Offering:

• Competitive Salary: Discussed during the interview, tailored to your skills and experience.
• Growth Opportunities: Hone your craft in a supportive, professional kitchen environment.

What We’re Looking For:

• Culinary Expertise: Proficiency in wok cooking and dim sum is a big plus.
• Burmese Cuisine Skills: Knowledge of Burmese dishes is a major advantage.
• Experience: Prior professional kitchen experience with a focus on Pan-Asian cuisine.
• Passion for Perfection: Strong attention to detail, creativity, and a drive to deliver outstanding culinary experiences.

Your Role:

• Prepare and present Pan-Asian dishes with flair and precision.
• Collaborate on menu innovation with the Head Chef.
• Mentor junior team members, fostering a culture of learning.
• Maintain high hygiene and food safety standards.
• Assist in kitchen operations, from inventory to preparation.

What Makes You Shine:

• Strong grasp of Asian cooking techniques and ingredients.
• Team player with leadership potential and a positive attitude.
• Thrives under pressure in a fast-paced environment.

Ready to Join?

If you’re passionate about Pan-Asian cuisine and eager to grow your culinary career, we’d love to hear from you!

Apply Now and become a vital part of our dynamic team. Together, we’ll create exceptional culinary experiences.

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

APPLY NOW!

5 days work week at Italian Michelin star Restaurant!

Working hours: 10:00-15:00, 17:00-22:30
Close on Thursday, Sunday and PH

Responsibilities and duties
・Support and follow direction of Executive Chef in order to perform the role with precision and attention to detail.
・Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
・Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
・Prepare daily mise-en-place.
・Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.
・Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.
・Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.
・Adhere to all standards for food hygiene, presentation, production and portioning.
・Monitor the production of food items to ensure compliance with prescribed recipes and specifications.
・Maintain standard cleanliness and sanitation in all kitchen areas.
・Minimise food wastage.
・Ensure sufficient stocks in storage and inform superior for replenishment.
・Other job related tasks as and when assigned

Qualification and Requirements
・Minimum culinary certificate or equivalent with minimum 2 years of relevant experience
・Good communications skills
・Excellent use of various cooking methods, ingredients, equipment and processes
・Able to multitask and work efficiently under pressure
・Resolve issues in a fair and positive manner
・Be punctual and well disciplined

EA License Number: 22C1267
EA Personnel: R22110252

1. Job Summary:

We are looking for a dynamic and innovative assistant R&D Chef to assist & lead recipe development, ensure quality control, and oversee product approval processes. Reporting to the Production Manager, the assistant R&D Chef will collaborate closely with production, sales, and cross-functional teams to create high-quality, market-ready products. The ideal candidate will take full accountability for QA/QC compliance, product sign-off, and customer satisfaction.

2. Key Responsibilities:

a. Recipe Development and Product Innovation:

• Create and test innovative recipes tailored to market trends and customer demands.

• Ensure recipes are scalable for production efficiency while maintaining exceptional quality.

b. Quality Assurance and Control (QA/QC):

• Establish and implement robust QA/QC protocols.

• Conduct product trials to ensure consistency, compliance, and safety standards.

• Resolve quality issues during development and production.

c. Product Approval and Accountability:

• Oversee product approval, ensuring all items meet company standards for taste, presentation, and compliance.

• Sign off on finalized recipes and processes, assuming full accountability for product quality.

d. Collaboration with the Sales Team:

• Partner with the sales team to understand customer feedback and market needs.

• Assist in presenting products to clients, including demonstrations and tastings.

• Support customization for specific customer requests.

e. Production Alignment and Management:

• Collaborate with the Production Manager to align recipes with operational capabilities.

• Train production staff on new recipes and processes.

f. Market and Trend Analysis:

• Research food trends, customer preferences, and competitor products to inform recipe development.

• Innovate and propose new product concepts for market differentiation.

g. Documentation and Reporting:

• Maintain thorough records of recipes, ingredient specifications, and QA/QC protocols.

• Provide updates to the Production Manager and sales team on project progress and approvals.

3. Qualifications:

• Minimum of 2 years of culinary experience, focusing on R&D, QA/QC, or product development.

• Expertise in scaling recipes for production.

• Knowledge of food safety regulations and quality standards.

• Strong collaboration skills with production and sales teams.

• Excellent problem-solving and organizational skills.

4. Education:

• Degree/Diploma in Culinary Arts, Food Science, or a related field.

• Certifications in quality management or culinary innovation are a plus.

5. Key Competencies:

• Accountability in managing product quality, approvals, and customer satisfaction.

• Creative and innovative thinking with a strong focus on operational alignment.

• Ability to manage multiple projects within tight deadlines.

6. Benefits:

• Competitive salary and performance incentives.

• Opportunities for career growth and skill development.

• Collaborative and innovative work environment.

7. Work Schedule:

• 5-day work week on an alternative-day schedule.

• 10-hour shifts, including a 1-hour break.

• Overall take charge of the kitchen's daily operations
• Plan creative menu for events.
• Overall monitor catering operations
• Attend to Compliance Officers from local authorities
• Train and organise the kitchen workflow.
• Train chefs innovate and create new dishes for promotions
• Monitor and control stock levels to ensure correct stock rotation is being followed.
• Administer the purchasing and receiving procedures
• Keep to the budgeted food costing.
• Implement health and safety procedures in the kitchen.
• Manage compliance with F&B hygiene policies and procedures
• Plan and create orientation programmes to trains Chefs, Cooks and kitchen helpers.

Welcome to the heart of our culinary adventure! As a Junior Sous Chef with our vibrant and expanding team, you'll find yourself immersed in the delectable world of Italian cuisine. We're not just a restaurant group; we're curators of unforgettable experiences, and we're on the lookout for passionate professionals who share our zest for flavor and flair.

Who We Are:At the core of our identity is a love for Italian cuisine & fresh handmade pasta. We believe in the magic of hospitality, where every dish tells a story and every guest is transported to a place of culinary bliss. With established restaurants that boast authenticity and new concepts on the horizon, we're seeking individuals who thrive in the fast-paced rhythm of the kitchen but find reward in every savory moment.

Your mission:

Crafting high-quality dishes that meet the impeccable standards set by our head chef, Ales Donat of Michelin Background. Picture yourself dancing through the kitchen, ensuring your station is not only a haven of deliciousness but a sanctuary of cleanliness and efficiency. If you've got a knack for thriving under pressure and love the camaraderie of a passionate kitchen team, you're the missing ingredient we're looking for.

Skills We Adore:

• Organizational Guru: Like a well-oiled machine, you're highly organized – a virtuoso who orchestrates the kitchen with precision and finesse.
• Leadership Star: You don't just cook; you lead by example, inspiring your culinary comrades to reach for new heights.
• Independent Spirit: While you're a team player, you also know how to shine on your own, bringing initiative and creativity to every dish.

Perks of the Culinary Journey:

• Balanced Rhythms: A harmonious 5-day work week, totaling 44 hours.
• Time to Savor: Enjoy 10 days of annual leave.
• Smooth Transitions: We've got your commute covered with transport benefits.
• Fuel for the Soul: staff meal is provided.

Ready to turn your culinary passion into a symphony of flavors? Join us on this gastronomic adventure, where every day is a celebration of Italian cuisine and the joy it brings to our guests. Your journey begins here!

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Chef de Partie

(Spanish Cuisine)

• Working days: 5 days’ work week
• Location: Tanjong Pagar
• Salary: S$ 2,800 - 3,300 + 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.

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

Job Description:

· To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.

· Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.

· To ensure that all the dishes are freshly prepared, and the food standards are met.

· Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staff.

· Plan and arrange ingredients for next day preparation and orders.

· Need to understand the customer requirements, as per order.

· To Introduce new dishes and menus.

· Should monitor and maintain stock levels and inventory.

· Need to monitor stock rotation procedures to be followed as per inventory.

· Experience in all North Indian cuisines.

· Monitoring portions and waste control.

· To provide quality of food

· A deep understanding of authentic North Indian food preparation.

· Capacity to work under pressure during extremely busy periods.

· Flexible to work in any shifts, especially in split shifts.

Vietnamese Restaurant looking for experienced Chef.

Responsibilities

• Assisting Head Chef with daily preparation and cooking of food
• Study each recipe and preparation of all necessary ingredients
• Cook food in a timely manner
• Inform service staff about daily specials
• Ensure plate presentation is up to restaurants standards
• Ability to slightly modify recipes to meet customers’ needs and requests
• Monitor food stock and and inform purchaser to place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• Proven work experience as a Chef or Cook
• Knowledge and strong understanding of Vietnamese Food and ingredients
• Hands-on experience with various kitchen equipment (e.g. grillers, deep fryers)
• Able to work in fast paced environment
• Excellent communcation skills
• Ability to remain calm and multi-task
• Excellent time management abilities
• Familiarity with SFA sanitation regulations
• SFA Basic Food Hygiene Course (BFHC) certified
• Able to start immediately

Salary will commensurate with experience.

Benefits include

- Annual Leave

- Meals Provided

- Annual Bonus

Interested applicants please email resume to [email protected]

Responsibilities:

• Prepare and cook a diverse range of dishes, such as breakfast options, sandwiches, salads, soups, pastries, and other cafe favorites.
• Ensure the quality and flavor of food consistently meet or exceed customer expectations.
• Develop creative and enticing menus tailored to a variety of customer tastes and dietary needs.
• Maintain detailed food inventory records, monitor stock levels, and plan ingredient requirements in advance.
• Follow proper culinary techniques, food safety protocols, and health regulations.

Requirements:

• Demonstrated experience as a Chef in a cafe or comparable food service setting.
• Extensive understanding of cooking methods, menu development, and food preparation.
• Skilled in designing and implementing innovative and attractive menus.

______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact [email protected] for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628