Benefits:

• Basic Salary up to $3,500 with yearly increment based on performance.
• 6 days work week including weekends (4:30pm - 2am)
• Night shift allowance provided
• Night shift transport provided
• Career Advancement Opportunities

Job Description and Qualification:

This is a full time role for a Head Chef Assistant located in Suntec. Our client is F&B Industry. This role supports the Head Chef in planning and executing the daily menu, which includes yakitori skewers, appetizers, and sides, while helping coordinate the kitchen team to ensure high standards of quality, efficiency, and safety. Responsibilities involve preparing and cooking yakitori skewers, sauces, and sides to maintain consistency in taste, texture, and presentation. Monitoring ingredient quality and finished dishes to meet restaurant standards is essential, along with managing inventory to keep the kitchen stocked and supplies rotated. The role requires adherence to Singapore's food safety regulations, maintaining a clean and organized kitchen, and supporting junior kitchen staff through training. Collaboration with the Head Chef on menu updates and new dishes is also key, as well as ensuring timely food preparation and service during peak hours to maintain smooth operations.

Qualifications:

• At least 2-3 years of experience in a professional kitchen, with experience in Japanese cuisine or yakitori preparation being highly preferred.
• Strong cooking skills, especially with grilling and skewering techniques.
• Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Ability to work well in a team environment, communicate effectively with kitchen staff, and foster a positive work atmosphere.
• Individual with food hygiene certificate preferred.

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.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Hi, we are looking for a chef who is able to handle japanese food. In particular he or she must be able to handle the following:

· At least 20 years of experience in Japanese Cuisine, focusing on Japanese Yakitori and Japanese Ramen noodles

· Has relevant Japanese Cuisine certification

· Food Preparation: Assisting in the preparation and cooking of meals.

· Supervision: Overseeing kitchen staff and food production in the absence of the head chef.

· Inventory Management: Helping manage inventory and ensuring compliance with food safety standards.

· Cleaning and Maintenance: Maintaining cleanliness and proper sanitation practices in the kitchen.

· Training: Assisting in training kitchen staff on cooking techniques, safety, and sanitation.

· Menu Development: Assisting in menu planning and development.

· Quality Control: Ensuring the quality and presentation of dishes.

Responsibilities:

• Prepare daily meals tailored to the family's dietary needs, with a strong focus on nutrition and healthy eating.
• Create weekly meal plans and grocery lists, ensuring balanced and nutritious options.
• Cook a variety of cuisines, with an emphasis on Japanese dishes as a strong advantage.
• Maintain a clean and organized kitchen, adhering to food safety and hygiene standards.
• Accommodate specific dietary restrictions or preferences as required.

Requirements:

• Proven experience as a Personal Chef, Private Chef, or similar role.
• Proficiency in Japanese cuisine is a significant advantage.
• Strong understanding of nutrition and ability to create health-conscious meals.
• Attention to cleanliness, organization, and maintaining a tidy kitchen environment.
• Ability to work independently and manage multiple meal requirements.

Additional Qualities:

• Discretion and respect for family privacy.
• Adaptability to changing schedules and dietary needs.

-------------

Send me your resume via WhatsApp ❤

WhatsApp: (https://api.whatsapp.com/send?phone=6592377799)

I regret to share that only shortlisted candidates will be notified. www.dadaconsultants.com EA Registration Number: R22108564 Data provided is for recruitment purposes only Business Registration Number: 201735941W. Licence Number: 18S9037

• Work location: Supervisor arrangement

• Internship period: 3 months

Job Scope

• Responsible for stuffed tofu stall (opening and closing stalls)

• Sorting and arranging goods

• Selling stuffed tofu and hot pot ingredients

• Organize your stalls

•Order

• Monthly inventory of products

• Complete instructions and tasks assigned by the department headct to Ministry of Manpower regulations

A Chef de Partie in Singapore is responsible for managing a specific section of the kitchen, such as grill, sauté, or cold station. This mid-level culinary position requires a combination of culinary skills, leadership, and the ability to ensure food quality and consistency. Below is a typical job description and requirements for a Chef de Partie role:

Key Responsibilities:

1. Food Preparation & Cooking:Prepare and cook dishes according to recipes and high standards, ensuring consistency in presentation and taste.
   Monitor food quality and freshness and handle kitchen equipment safely.
   
2. Section Management:Oversee the designated section of the kitchen, ensuring smooth operations.
   Communicate effectively with other kitchen staff to coordinate tasks and maintain efficiency.
   
3. Supervision & Training:Train junior chefs and kitchen assistants on culinary techniques and safety procedures.
   Support the Sous Chef and Executive Chef in creating new menu items and maintaining kitchen standards.
   
4. Hygiene & Safety Compliance:Follow proper food handling procedures and maintain cleanliness standards in the kitchen.
   Ensure compliance with all health and safety regulations (e.g., HACCP).
   
5. Inventory & Stock Management:Monitor stock levels and ensure timely replenishment to prevent shortages.
   Participate in daily kitchen operations, including cleaning and maintenance tasks.
   

1. Assisting in Kitchen Management:Assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring smooth and efficient service.
   Help oversee and supervise the kitchen team to maintain high culinary standards and productivity.
   Ensure food is prepared and presented according to the restaurant’s standards and specifications.
   
2. Food Preparation & Cooking:Oversee and participate in the preparation of dishes during service, ensuring high-quality food production.
   Assist in the development of new menu items and specials, keeping up with industry trends.
   Ensure proper portion control, plating, and presentation of dishes before they are sent out to guests.
   
3. Training & Supervision of Kitchen Staff:Mentor and train junior kitchen staff, ensuring proper cooking techniques, cleanliness, and adherence to safety standards.
   Help supervise and manage kitchen staff during service hours, assigning tasks and ensuring that each station is operating efficiently.
   Provide guidance and feedback to junior chefs, cooks, and kitchen assistants to improve their skills.
   
4. Inventory & Stock Management:Assist with inventory management and ordering of food and kitchen supplies.
   Ensure all ingredients and supplies are stored and used correctly to minimize waste and maintain stock levels.
   Monitor stock rotation and help with regular inventory checks.
   
5. Health & Safety Compliance:Ensure that all food safety and hygiene regulations are adhered to, including proper food handling, storage, and sanitation practices.
   Oversee the cleanliness and maintenance of kitchen equipment, utensils, and work areas.
   Work with the team to maintain the kitchen’s cleanliness and compliance with health and safety standards.
   
6. Menu Development & Quality Control:Collaborate with the Executive Chef and Sous Chef to develop menu items, review recipes, and experiment with new dishes.
   Conduct regular tastings to ensure that all dishes meet the restaurant’s quality standards.
   Monitor food quality and portion sizes to ensure consistency.
   
7. Operational Efficiency:Work with kitchen staff to ensure timely and efficient food preparation during service hours.
   Assist in managing kitchen labor costs, and help ensure that food waste is minimized.
   Ensure that kitchen equipment is maintained, and any issues are reported for repairs or replacement.
   
8. Communication with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and timely delivery of food to guests.
   Address any concerns from the front-of-house team regarding food quality, preparation times, or special guest requests.
   

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.

Dusit Thani Laguna Singapore is a luxury urban resort offering an exceptional blend of comfort, convenience, and sophistication. Situated within the grounds of the Laguna Resort, we provide world-class dining experiences that merge the finest international and Asian cuisines. We are seeking a passionate and dynamic Executive Chef to lead our culinary team and deliver innovative, high-quality cuisine that reflects our commitment to excellence.

Role Summary

As the Executive Chef, you will be responsible for overseeing all culinary operations across our diverse range of restaurants, bars, and event spaces. You will lead, train, and inspire a talented team of chefs while ensuring the highest standards of food quality, presentation, and service. Your creativity and expertise will drive our food and beverage offerings, enhancing the overall guest experience at Dusit Thani Laguna Singapore.

Key Responsibilities

• Lead and manage the culinary team, including menu planning, food preparation, and service standards.
• Develop innovative menus that showcase local and international flavors while adhering to the resort's brand and culinary philosophy.
• Ensure all food is prepared to the highest standards of taste, quality, and presentation.
• Maintain kitchen efficiency and ensure smooth day-to-day operations, including inventory management, cost control, and compliance with food safety and hygiene regulations.
• Collaborate closely with the Food & Beverage and Events teams to create bespoke dining experiences for guests, including private events, banquets, and special occasions.
• Train, mentor, and develop the culinary team to ensure continuous improvement and a positive work environment.
• Monitor and manage kitchen budgets, ensuring cost-effectiveness while maintaining quality.
• Stay updated on culinary trends and innovate to keep Dusit Thani Laguna Singapore at the forefront of the dining scene.

Requirements

• Minimum 10 years of culinary experience, with at least 3 years in an Executive Chef or similar leadership role in a luxury hotel or resort.
• Proven track record of managing high-volume, high-quality food production in multiple outlets.
• Expertise in international and Asian cuisines, with a flair for innovation and presentation.
• Strong leadership, communication, and team management skills.
• Excellent knowledge of food safety, sanitation, and HACCP standards.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Passionate about creating exceptional dining experiences that exceed guest expectations.

Thai Authentic Restaurant

Yewtee / Tengah Zone

60-80 seaters

Full thai menu (100+ items)

Non-halal

Head Chef is responsible for the day-to-day operations of a restaurant / dining facility's kitchen.

Duties include:

• Menu planning: Creating and maintaining menus, including daily and seasonal changes
• Kitchen management: Overseeing the kitchen staff, assigning tasks, and ensuring the kitchen runs smoothly
• Budgeting: Controlling the kitchen's budget and ensuring food cost targets are met
• Purchasing: Administering purchasing and receiving procedures, and ensuring the kitchen has the right supplies
• Quality assurance: Ensuring the quality of food production and hygiene are maintained
• Minor Customer service: Dealing with issues that may arise to ensure customer satisfaction
• Training: Providing support and training to the kitchen staffs.

Fully accustomed with authentic, northern thai cuisine. Menu, bases, ingredients.

Minimum 15 years of kitchen chef works

Minimum 5 years of helming kitchen.

Long hours

Speaks Thai

Variable bonus monthly paid on 15th of following month (sales, efficiency, complains control) $500-$1500

Company Background

Kith are known for simple and great breakfasts, traditional Italian pastas and GOOD coffee. Named for our philosophy and intimate atmosphere, Kith is where good coffee and delicious fuss-free fare, rally in a compelling invitation to come together and enjoy. We keep it simple and sincere in everything we do. With sincerity and care for the needs of the people it serves, Kith is a place where people are inspired and happy to work in. We believe in nurturing strong bonds with our people and the customers we serve through sincerity and honesty in all that we do!

Job Responsibilities

Kitchen Operation

• Prepare and cook food.
• Prepare Mise en Place.
• Ensure good kitchen hygiene and housekeeping duties.
• Ensure compliance with SFA regulations.
• Attend to all kitchen duties including stock checking and supplies.
• Maintain daily cleaning for all kitchen areas and equipment.
• Able to exercise flexibility and adapt readily to changes/situations and think on one’s feet.
• Maintain high standards of food quality and safety.
• Work closely with café supervisor to ensure excellent service.
• Undertake other assignments and/or ad hoc duties as and when required.
• Report to the Restaurant Chef-in-charge.

Other Requirements

• Preferred at least 1-3 years working experience in Western restaurants or kitchen in-charge
• Culinary degree or relevant certification preferred
• Familiarity with food safety and sanitation regulations
• Basic knowledge of food safety and hygiene practices
• GCE 'O' Level or GCE 'N' Level (Preferred)
• Positive work attitude
• Willing to learn
• Be a team player
• Attention to details
• Attendance and punctuality at work is required.

Work Location

• West Coast

Remuneration & Working Hours

Salary: $13 - 15 / hour

Working Hours: 3 to 5 days / week

Schedule:

• Early shift
• Holidays
• Night shift
• Weekend availability

Job Types: Part-time, Permanent

Benefits:

• Employee discount
• Staff meals provided

We welcome you to our friendly and family-oriented company. Interested applicants, please email your updated resume, earliest availability and expected salary to: [email protected]

We regret that only shortlisted applicants will be contacted.

Responsibilities

.Set up the kitchen with cooking utensils and equipment ,like knives, pans and kitchen scales

.Study each recipe and gather all the 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

.Slight modify recipes to meet customers' need and requests

.Monitor food stock and 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

.Hands-on experience with various kitchen equipment

Job Description & Requirements

Chinese food

Can fry and cut

To work with the kitchen team to produce food for the unit to a high standard daily.

To ensure kitchen is supervised and managed efficiently and effectively to ensure total accountability for their productivity and efficiency

Knowledge of health and safety standards

Handle the planning and development of menus and recipes

Ensure that all areas of the kitchen are clean and sanitized including food processing equipment, cooking utensils and other light equipment.

Work well under pressure and have no qualms assuming additional responsibilities.

Ensure prompt and speedy delivery of the orders

Requirements

Experience in Catering food

Previous traditional Indian Restaurant Experience

Restaurant Industry Knowledge

Extensive Food and Beverage Knowledge

Key Responsibilities:

1. Food Preparation:Assist in the preparation of ingredients such as washing, peeling, cutting, and portioning.
   Follow recipes and instructions from senior chefs to prepare basic dishes.
   
2. Cooking Assistance:Support chefs in cooking and assembling dishes.
   Learn and practice various cooking techniques under the guidance of senior chefs.
   
3. Station Support:Work at different stations in the kitchen (e.g., grill, sauté, pastry, cold kitchen) to gain diverse experience.
   Ensure the station is set up with all necessary ingredients and equipment before service.
   
4. Maintaining Cleanliness:Keep the kitchen clean and organized, adhering to hygiene and sanitation standards.
   Wash and sanitize kitchen equipment, utensils, and work areas.
   
5. Stock Management:Assist in receiving and storing deliveries properly.
   Monitor stock levels and report shortages to senior chefs.
   
6. Team Collaboration:Work effectively with other kitchen staff to ensure smooth operations.
   Communicate clearly and promptly with colleagues and supervisors.
   
7. Learning and Development:Actively seek to improve cooking skills and knowledge by learning from senior chefs.
   Attend training sessions and workshops as required.
   
8. Customer Service:Ensure dishes are prepared and presented according to the restaurant’s standards.
   Handle customer feedback professionally and make necessary adjustments as instructed by senior chefs.
   

Key Responsibilities:

1. Kitchen Management:Assist the Executive Chef in planning and developing menu items.
   Oversee and manage kitchen operations in the absence of the Executive Chef.
   Ensure all dishes are prepared and presented according to the restaurant's standards.
   
2. Staff Supervision:Supervise and coordinate the activities of kitchen staff, including line cooks, commis chefs, and kitchen assistants.
   Provide training and support to junior kitchen staff, ensuring they adhere to proper cooking techniques and hygiene standards.
   Conduct performance evaluations and address any staff issues.
   
3. Food Preparation:Oversee food preparation and ensure all dishes are cooked to the highest quality and consistency.
   Manage food plating and presentation to ensure dishes meet the restaurant’s aesthetic standards.
   Ensure timely and efficient food service during busy periods.
   
4. Inventory and Ordering:Assist in managing inventory levels and ordering supplies as needed.
   Monitor food stock and quality, ensuring freshness and proper storage of ingredients.
   Control food wastage and manage food costs effectively.
   
5. Health and Safety:Adhere to food safety and sanitation regulations, ensuring the kitchen and food preparation areas are clean and hygienic.
   Ensure all kitchen equipment is maintained and used correctly to prevent accidents and injuries.
   Implement and follow standard operating procedures for food safety.
   
6. Quality Control:Monitor and maintain the quality of food products, ensuring they meet the restaurant’s standards.
   Address and resolve any issues related to food quality or customer complaints promptly.
   
7. Collaboration:Work closely with the Executive Chef to implement new recipes and menu items.
   Collaborate with front-of-house staff to ensure smooth communication and service.
   

Ø To prepare and cook and present food

Ø Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members

Ø To monitor stock movement and be responsible for ordering on your section

Ø Ensure minimum kitchen wastage; knowledge of the product is maintained and communicated to all relevant personnel.

Ø To be responsible for completing your mis en place

Ø Learn and record skills and recipes from other members of the department

Ø Report any maintenance issues to the Head Chef immediately.

Ø To comply with all Company’s policies and procedures to ensure that all statutory regulations are observed.

Ø To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

Ø To ensure all statutory regulations are adhered to, such as food hygiene policies

Ø To be flexible and willing to help the restaurant kitchen at busy times if required

We are expanding and immediate position(s) are available!

If you feel that you're the fit for us! Please do

Western Cuisine Cook

Working days: 6 days, 9hour per day (more than 48hour consider OT)
Location: MBS
Salary: $2,300 - $2,600

Job Description:
• Prepare all ingredient assigned by Head Chef/Junior Sous chef.
• Cook and plate food items accurately to specifications.
• Ensure the daily kitchen set-up is carried out on time and in accordance to the standards.
• Ensure all work stations and equipment are maintained in a clean and fully operational manner all the time.

Job Requirements:
• Prefer working experience in the western restaurant

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Responsibilities

• Preparing and arranging of food ingredients to meet the daily production demands
• Operating a variety of kitchen appliances including mixer and ovens
• Packaging of finished products to be sent to outlets / hotels
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils
• R&D new products

Qualities:

• Min 1 year of relevant working experience appreciated
• Should possess passion and interest in pastry-making
• A team player who works efficiently to fulfil the production demands
• Willing to learn new recipes and harness new methods of production

Working Hours:

• 8-9 hours work per day (8/9amam to 5/6pm)
• 6 days’ work week

Employee Benefits:

• Medical benefits
• Annual Leave
• Performance incentive
• Staff discount

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

• Assist in the development of new menu concepts and ideas including seasonal items and for special events
• Proven experience as a Chef De Partie.
• Good food presentation skills and prepare food by the established standards
• Possess high food standard quality and culinary skills
• Able to understand kitchen operation and the processes
• Administer stock supplies, quality, order and costing of food and help to monitor and minimise wastage
• Cleaning of food preparation areas, cooking surfaces and washing of utensils including monthly deep cleaning of stations or as required
• Coordinates with the service and other departments on kitchen and customers’ requirement
• Having a can-do attitude and be committal, punctual for work and show good team work
• Any other ad-hoc duties assigned including helping to prepare menus and preparation for events

If you're interested in this job, please email your resume to <[email protected]>.

Key Responsibilities:

1. Food Preparation and Cooking:Prepare and cook dishes according to the restaurant's standards and recipes.
   Ensure all dishes are presented in an appealing manner.
   
2. Station Management:Oversee a specific section of the kitchen.
   Maintain high standards of hygiene and cleanliness in the station.
   
3. Quality Control:Ensure the quality and consistency of dishes served.
   Monitor portion sizes and waste management to control costs.
   
4. Inventory and Stock Control:Assist in managing inventory and ordering supplies as needed.
   Check the freshness and quality of ingredients.
   
5. Team Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
   Train and supervise junior kitchen staff and apprentices.
   
6. Health and Safety Compliance:Adhere to health and safety regulations in the kitchen.
   Ensure proper food storage and handling practices.
   
7. Menu Development:Contribute ideas for new dishes and improvements to existing menu items.
   Stay updated on culinary trends and techniques.
   
8. Customer Satisfaction:Respond to special dietary requests and ensure customer satisfaction.
   Handle customer feedback and work to resolve any issues.
   

· Require wok experience.

· Prepare and cook menu items according to established recipes and quality standards.

· Ensure safe handling, storage, and cooking of all food products.

· Monitor food quality and presentation to meet customer expectations.

· Coordinate with kitchen staff to manage orders efficiently during busy periods.

· Inventory management, ordering supplies, and maintaining equipment.

· Assist in training new employees on kitchen operations, safety protocols, and food preparation techniques.

· Assist in developing and updating menu offerings based on seasonal availability and customer preferences.

· Maintain high standards of quality and freshness for all ingredients, conducting regular inspections and quality checks.

· Maintain proper rotation of product in all chillers to minimize wastage/spoilage.

· Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.

· Follow kitchen policies, procedures, and service standards.

· Follow all safety and sanitation policies when handling food and beverage.

· Full awareness of all menu items, their recipes, methods of production, and presentation standards.

· Having a can-do attitude and be committal.

· Any other ad-hoc duties assigned, including inventory and costing of items.