• Min 1-2 years of Cooking experience, or Culinary Arts background in any cuisine preferred (Training is provided)
• Salary: $3,000 - $3,500 Basic + about $200 monthly Meal and Performance Allowances + Annual Variable Bonus
• Work 6 days per week in Split Shifts (3-hour break between 2pm-5pm)

Responsilities

• Prepare non-Halal Sushi / Sashimi / Maki dishes as per customers' orders
• Uphold high standards of hygiene and cleanliness at the workstation
• Ensure proper planning, preparation, portioning, and storage of ingredients to maintain freshness and avoid wastage
• Interact professionally with diners, ensuring a positive dining experience

Additional Details

• Working Location: Downtown East, Pasir Ris
• Working Hours: 10am - 9pm (3-hour break between 2-5pm)
• 1 Rest Day on weekday (weekends off occasionally)

Requirements

• Must be able to handle and taste non-Halal food (Pork and Alcohol is served)
• Able to work 6 days per week

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Interested? / Enquiries
Submit your application via the "Quick Apply" link
OR
Contact Mr Wein Ng for a confidential career discussion via 8837 5170

We regret that only shortlisted candidates will be notified.

EA Personnel Name: Ng Weineng
EA Personnel No: R1985639
EA License No: 02C4944

Main Responsibilities

• Report to Brand Executive Chef
• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Provide key leadership on setting new standards of culinary and operational exccellence.
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Conduct bi-monthly stock take
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Handle disciplinary issues, conduct annual review and confirmation of staff
• Conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety
• Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
• Maintain high standards of quality control, hygiene, and health and safety
• Training & coach new trainees
• Plan staff duty roster and cleaning duties
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum of 6 years of progressive culinary/kitchen management and supervisory experience
• Highly skilled in cooking techniques and progressive in their approach to fine cuisine
• Hands on chef experience in high volume, complex service operations is a must
• Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Thorough understanding of food equipment and safety standards
• Passion for training and development
• Basic PC-literacy

Founded in 2008, Chamoon Royale has been focused on fresh, high-quality ingredients, attentive and meticulous service, and a naturally elegant dining experience. Our goal is to create a high-quality dining experience and atmosphere that is perfectly suited for business banquets and gatherings of high-end clientele.

Job Description

We are looking for an Executive Chef with a deep understanding of Chinese cuisine, particularly hotpot, who can inspire and lead our kitchen staff. The ideal candidate will have extensive experience in menu development, kitchen management, and maintaining high culinary standards.

Responsibilities

· Oversee all kitchen operations, ensuring consistency and quality of dishes.

· Develop and refine menu items, incorporating authentic and innovative hotpot offerings.

· Manage and train kitchen staff, creating a culture of excellence and teamwork.

· Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.

· Monitor food costs, inventory, and ordering to maximize efficiency and minimize waste.

· Collaborate with the management team on menu planning and special events.

· Stay updated on culinary trends and incorporate them into the menu.

Qualifications

· Proven experience as an Executive Chef or similar leadership role in a Chinese cuisine setting with at least 8 years of experience within the F&B industry.

· Deep understanding and passion for Chinese cuisine.

· Strong leadership, organizational, and communication skills.

· Ability to create and execute innovative and authentic menu items.

· Knowledge of food safety and sanitation regulations.

· Culinary degree or equivalent experience is preferred.

- hiring and training new chefs

- coming up with new dishes for the menu that keep customer returning

- developing the menu and deciding how each menu item will be priced.

- coming up with an overall plan for the restaurant and decide long term goals for it, them make sure those goals are met

- working with other departments in the restaurant like the finance department, cleaning staff, interior designers, managers to make sure that their vision for the restaurant is executed smoothly outside the kitchen as well as inside it

- training the staff and teaching them how to prepare the new dishes on the menu

- keeping stock levels consistent and sourcing fresh ingredients from the proper places

ensuring that hygiene standards are being met or exceeded

- taking responsibility for all kitchen operations and tha tthe proper procedures are being followed - if anything goes wrong under their watch, they will answer for it

- motivating the kitchen staff on challenging days

- ensuring customer satisfaction and consistency in the restaurant's performance

- navigating change within the workplace and making sure things run smooth while expanding the restaurant

Western Cuisine Chef

• Salary: S$2,500 - S$3,000 (depends on experience)
• Address: Bugis
• Working Days: 5.5 days, Tues - Sat, Sun (11am - 3pm)
• Working Hours : 11am - 2.30pm, 5pm - 10pm
  Off day: Sun (Half day) & Mon (full day)

Job Responsibilities:

• Mise en place preparation, fry Sides, sauté sides, cooking pastas and sauces.
• Set up and handle all stations in the kitchen in daily operations.
• Ensure freshness of ingredients.
• Cook food items accurately to standard recipes.

Requirements:

• At least 2 years + to 3 years experiences.

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Main Responsibilities

• Report to Head Wok Chef
• Attend to the picking and preparation of food ingredients for the wok station
• Working knowledge of the storerooms and cold room and know where to find all the ingredients
• Well verse in various kitchen equipment
• Ensure the kitchen inventory is sufficient and cost-effective while maintaining the quality of the ingredients
• Marinate and season ingredients
• Guide and train the culinary team
• Maintain discipline, cleanliness, hygiene of the kitchen area
• Ensure the consistency and the quality of food served in the restaurant
• Assist in managing discipline, cleanliness, hygiene of the kitchen area
• Assist in bi-monthly stock take
• Investigate customer complaints
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum 6 years of experience in a similar restaurant concept
• Strong knowledge of quick serve concepts / asian cuisine
• Strict sense of hygiene and safety standards

1. Operational Strategy and Management

• Develop and Implement Operational Policies: Design and enforce policies and procedures to ensure smooth and efficient business operations.
• Streamline Processes: Continuously improve operational processes to enhance efficiency and productivity.
• Resource Allocation: Manage resources effectively, including staffing, budgeting, and technology.

2. Leadership and Team Management

• Leadership: Provide strong leadership to ensure that all departments align with the company’s vision and objectives.
• Team Development: Recruit, mentor, and develop senior managers and key staff to build a high-performing team.
• Performance Management: Monitor and evaluate the performance of different departments, setting targets and assessing outcomes.

3. Strategic Planning and Execution

• Strategy Implementation: Collaborate with the CEO and other executives to develop and implement strategic plans.
• Goal Setting: Set operational goals and ensure they align with the company’s strategic objectives.
• Risk Management: Identify potential risks in operations and develop strategies to mitigate them.

4. Financial Oversight

• Budget Management: Oversee the development and management of operational budgets.
• Cost Control: Implement measures to control costs and improve profitability.

5. Operational Metrics and Reporting

• Performance Metrics: Develop and track key performance indicators (KPIs) to measure operational success.
• Reporting: Provide regular reports to the CEO and board of directors on operational performance and key metrics.

6. Cross-Functional Coordination

• Interdepartmental Collaboration: Facilitate communication and collaboration between various departments to ensure cohesive operations.
• Project Management: Oversee major projects and initiatives to ensure they are completed on time and within budget.

7. Customer and Stakeholder Engagement

• Customer Focus: Ensure that operational processes are designed to meet customer needs and enhance satisfaction.
• Stakeholder Communication: Engage with stakeholders, including investors and partners, to ensure operational alignment with their expectations.

8. Compliance and Quality Assurance

• Regulatory Compliance: Ensure that operations comply with relevant laws, regulations, and industry standards.
• Quality Control: Implement and monitor quality control measures to maintain high standards in products or services.

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Salary: $2500 - $3000 (depends on experience, all in, no OT pay as it's fixed shift)
Address: Bugis (190 Middle Rd, #02-17 Fortune Center, Singapore 188979)
Working Days: 5.5 days, Tues - Sat, Sun (11am - 3pm)
Working Hours : 11am - 2.30pm, 5pm - 10pm
Off day: Sun (Half day) & Mon (full day)

Job Responsibilities:

• Mise en place preparation, fry Sides, sauté sides, cooking pastas and sauces.
• Set up and handle all stations in the kitchen in daily operations.
• Ensure freshness of ingredients.
• Cook food items accurately to standard recipes.

Requirements:

• At least 2 years + to 3 years experiences.

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

We are looking for someone who is eager to learn and explore new ideas, has a love for pastries and can follow instructions. This position will have an emphasis on efficiency, quality and care.There is no strict requirement for prior experience, simply a positive attitude and an interest in working with food and pastries.

Assist chef in preparing ingredients and handling baking and other kitchen equipment. Developing new recipes for seasonal menus. Decorating pastries and desserts to ensure beautiful and tasteful presentation. If you think you are suitable for this position please drop us a message at 91151209 with your CV. We also welcome retirees.

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

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Min 2 years' experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Min 1 years' experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Min 1 years' experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Create Vietnam cuisine dishes using traditional recipes and techniques.
• Plan and develop menus, taking into account seasonal and local ingredients.
• Ensure all dishes are prepared and cooked to a high standard, following food safety and hygiene regulations.
• Manage and train kitchen staff, including delegating tasks and ensuring they work efficiently and effectively.
• Order and maintain inventory of kitchen supplies and equipment, ensuring they are in good condition and meet safety standards.
• Collaborate with restaurant management to set and achieve sales goals, as well as maintain customer satisfaction.
• Stay up-to-date with current culinary trends and techniques, and incorporate them into menu development as appropriate.
• Attend industry events and participate in culinary competitions as a representative of the restaurant.

Yuki Tran

R1876631

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

· Proven experience as cook with minimum 7 years of experience

· High school Education; Diploma from a culinary school will be an advantage

· Able to work on weekends and public holidays

· Able to work on rotating shifts

· Able to work on early mornings and late nights whenever required

· Able to prepare new menu based on changing customers needs

· Must maintain a clean and tidy kitchen

· Must monitor supplies and re-order stocks as needed

· Must resolve problems with customers orders efficiently

· Must ensure that food health and safety regulations are followed

· Must assist other cooks to complete the food orders in a timely manner

· Must have have very good communication skills

· Must be able to cook the following vegetarian dishes:

• High quality South and North Indian vegetarian Thali
• Vegetable Pulav and Briyani
• Idli, Dosa varieties
• Appam
• Vadai
• Masala vadai
• Samosa, Bajji, Masala Bonda
• Puri, Battura
• Naan, Chat items
• Chettinad special vegetarian dishes
• Gobi 65, Gobi Manchurian
• Palak Paneer, Paneer butter masala
• Laddu, Jangiri, Jilebi, Badhusha, Halwa varieties,Gulab Jamun,rasmalai

SALARY $2200-$3500 PER MONTH depends on experience

5 days work week, 14 days leave, sales incentive, joining bonus


Main responsibilities are as follows:

Support Head Chef in all areas of kitchen management

Be a team player and promote positive team dynamics in kitchen and restaurant

Be fully aware and well trained to prepare every item in the menu to high quality standards

Develop a strong knowledge of all company menu items/ products

Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times

Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs

Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)

Waste management – In line with regulations and agreed procedure

Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities

Advising on kitchen equipment requirements including cooking and service hardware

On-going general maintenance and cleanliness of the kitchen and all food preparation areas

Commis salary range $2,200-$2,500

CDP salary range: $2,600.00 - $3,000.00 per month

Junior Sous Chef salary range: 2,800.00 - $3,500.00 per month

Job Scope:
Must have prior experience and know how to open, close and manage stall

2) Economical mixed rice chef
Must have prior experience and now how to cook all dishes and create new dishes when requested by management

Interested applicants can send your resume to +65 81813320 and allow our Consultant to match you with our Clients.

Wang Yili Reg No: R21101168

Advance Recruitment Pte Ltd EA No: 21C0678

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
• Support additional tasks as assigned by the Executive or Sous Chef.

Requirements:

• DIploma / equivalent culinary certification.
• 1-3 years of relevant experience in Western cuisine.
• Excellent communication and teamwork skills with a strong focus on customer satisfaction.
• Proactive, innovative, and motivated with a passion for Western cooking.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description & Requirements

We are looking for a motivated Chef for with experience in Sichuan cuisine to be part of an inclusive work culture that promotes teamwork and employee development.

• Responsible for food preparation and cooking to standard operating procedures
• Ensure smooth operations and allocation of duties within the kitchen
• Ensure that all orders are fulfilled in a timely manner and to expected standards
• Attend to kitchen related duties stock-checking, inventory and ordering
• Practice and ensure good hygiene and housekeeping standards within the kitchen
• Ensure food is stored, prepare and presented in a safe and hygiene manner
• Uphold high standards of food quality to ensure customer satisfaction

Requirements

• At least 2 to 3 years of work experience in Sichuan Chinese Cuisine
• Ability to work flexible hours, and comfortable standing for long hours
• Strong team spirit and ability to work well in a fast-paced environment
• Deep knowledge of every aspect of Sichuan Chinese dishes
• Present a positive and professional attiude at all time
• Good interpersonal skills for dealing with all the levels of people
• Good problem-solving skills
• Able to work on weekend and public holidays
• Central Location

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

We are looking for someone who is eager to learn, has a love for pastries and can follow instructions. The work will have an emphasis on efficiency, quality and care. There is no requirement for prior experience, simply a positive attitude and an interest in working with food and pastries.

Preparing ingredients and handling baking and other kitchen equipment. Creating pastries, baked goods, and confections. Developing new recipes for seasonal menus. Decorating pastries and desserts to ensure beautiful and tasteful presentation.

We are looking for a motivated Junior Pastry Chef or Baker to work in our Serangoon kitchen/shop, near NEX shopping mall. You are passionate about baking, creative and have an interest in the art of French Patisserie? You are willing to learn and grow with us to take up more responsibilty in the future? Then, this job is right for you.

Caro Patisserie is a French bakery concept specializing in making and selling exquisite tarts, biscuits and other French pastries via its retail shop in Serangoon & Joo chiat and online on its website: caro-patisserie.com

Location: 78 Yio Chu Kang Road, 545571

Work Schedule: 5 days a week (Tuesday to Saturday)

Salary: 2400 - 3200 SGD/ month subject to experience

RESPONSIBILITIES:

• Assist the head chef in the preparation of pastries
• Be able to bake independently
• Execute and maintain consistent recipes and presentation
• Follow proper handling and right temperature of food products
• Handle equipment in a safe and proper manner
• Maintain workstations clean and tidy with proper hygiene
• Minimize the wastage and spoilage of ingredients
• Ensure proper hygiene practices in accordance with food & beverage safety and hygiene standards
• Any other duties assigned by the manager

REQUIREMENTS:

• Singaporean and Local candidates only
• Ideally at least 1 year of relevant experience
• Experience in French baking techniques an advantage
• Training provided, but willing to learn and have a strong passion for baking
• Able to work independently with minimum supervision
• Comfortable working in a fast-paced environment and during peak hours
• A valid food hygiene certificate will be an advantage

BENEFITS:

• Discretionary Bonus
• 14 days of annual leave
• Staff discount
• Medical insurance