Total 240 chef job vacancies in D04 Harbourfront,Telok Blangah, Sentosa Island

• Hands-on involvement and assisting Head Chef in the day-to-day operations
• Ensure and enforce high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Perform required duties and report to the management on issues such as food cost and weekly reviews,
• Any other ad-hoc duties assigned by Head Chef
• Prepare desserts, fruits, ice cream and pastries as assigned by Head Chef
• Positive, motivated and good communication skills
• Receptive to constructive criticism and performance feedback
• Keep Head Chef informed of issues and take prompt corrective action where necessary or suggest alternate actions
• Only Singaporeans may apply due to the work permit quota

Please email your resume to [email protected]

+ 5 DAYS WEEK

+Meal allowance provided

+Transport allowance provided

+ Referral fee ($500) T&C applies

Attractive allowances provided & tips

Free Hotel Shuttle Bus to/from Harbourfront MRT & sentosa workpass provided

Only shortlisted applicants will be contacted.

Primary Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintain quality and standard of cooking whilst complying to health and safety standards
• Adhere to kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Japanese Fine Dining restaurants, preferably in sushi making
• Good interpersonal, communication and leadership skills
• Knowledgeable in HACCP and proficient in Microsoft Office applications

Job Description & Requirements

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Interaction with the customers and resolving the problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.

Job Description & Requirements

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Interaction with the customers and resolving the problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.

We are hiring Barista-cum-service crew for our cosy neighborhood plant-based cafeteria – Soul Kind Café! At our café, we serve vegetarian and vegan Asian fusion cuisine. We are looking for customer service-oriented individuals with the right attitude to join us!

Job Description

• Main responsibility is barista duty
• Provide friendly, excellent, and professional service to our customers to ensure they have an enjoyable and pleasant experience
• Responsible for handling and serving food and beverages to customers (only during peak hours)
• Cashiering duties (only during peak hours)

Requirements

• Positive and can-do attitude
• Customer service-oriented individual
• Possess good interpersonal communication skills
• Must-have barista experience and able to do latte art

Roles and Responsibilities

Responsibilities:

· Develop and plan menus and daily specials

· Create prep lists for the kitchen crew

· Manage food costing and inventory

· Maintain standards for food storage, quality and appearance

· Ensure compliance with applicable health codes and regulations

· Establish maintenance and cleaning schedules for equipment, storage and work areas

Duties:

· Preparing and Cooking of food

· Ensure consistency in food quality, presentation and standards

· Comply with F&B safety & hygiene and Workplace safety & health policies and procedures

· Maintaining the cleanliness of the food preparation area

Requirements:

· At least 3 years of cooking / relevant experience

· Passion for cooking and a positive attitude

Job Description:

We are seeking an experienced and dedicated Sous Chef specialised in authentic Indian cuisine to join our team. As a Sous Chef, your primary responsibility is to create and prepare authentic Indian dishes while upholding high standards of food quality and presentation. You will also take charge of managing the kitchen staff, overseeing food preparation processes, and ensuring strict compliance with health and safety regulations.

Responsibilities:

• Create and prepare authentic Indian dishes in adherence to traditional recipes and standards.
• Develop new menu items and specials, staying true to Indian culinary traditions.
• Manage kitchen staff, including training, scheduling, and supervision.
• Oversee food preparation processes to ensure consistent quality and freshness.
• Monitor and manage inventory levels, placing orders as necessary to maintain stock.
• Ensure strict compliance with health and safety regulations and sanitation standards.
• Collaborate with the management team to devise cost-effective menus and pricing strategies.
• Maintain a clean and organized kitchen environment, including equipment upkeep.
• Stay abreast of industry trends and new ingredients to enhance menu offerings.
• Handle customer inquiries and special requests related to menu items.
• Cross-deploy to F&B outlets for cost efficiency and operational needs.

Requirements:

• Proven experience as an Indian Chef, ideally in a high-volume Indian restaurant, catering or events setting.
• In-depth knowledge of Indian cuisine, spices, and cooking techniques.
• Strong leadership and management skills, motivating and supervising kitchen staff effectively.
• Excellent communication and interpersonal skills.
• Ability to thrive in a fast-paced environment, managing multiple tasks concurrently.
• Attention to detail and a passion for delivering exceptional food and customer service.
• Flexibility to work varying hours, including evenings, weekends, and holidays.
• Formal culinary training or certification is a plus.
• Ability to collaborate with the managerial chef team for work plan.

Preferred Qualifications:

• Experience with menu development and cost control.
• Knowledge of regional Indian cuisines and their unique characteristics.
• Familiarity with kitchen equipment and utensils used in Indian cooking.

Primary Responsibilities

• Set up workstation with required Mise en place, tools, equipment and supplies according to standards
• Inspect the cleanliness and working condition of all tools, equipment and supplies to ensure the compliance with standards
• Check production schedule and pars
• Establish priority items for the day
• Inform the Executive Chef of any supplies that need to be requisitioned for the day's tasks
• Transport supplies from the storeroom and stock in designated areas
• Fabricate meat, fish and fowl for menu items
• Ensure that the team complies with the health and safety standards
• Assist in controlling inventory and managing stocks
• Maintain organization, cleanliness and sanitation of work areas and equipment

Requirements

• Certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 3 years’ experience in F&B industry at supervisory level in a Thai Cuisine restaurants
• Good interpersonal communication and problem-solving skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• Good management of food cost and stock inventory
• 5 working days per week with the ability to work on weekends/public holidays

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

We are hiring service crew for our cosy neighborhood plant-based cafeteria – Soul Kind Café! At our café, we serve vegetarian and vegan Asian-fusion cuisine. We are looking for customer service-oriented individuals with the right attitude to join us!

Job Description

• Provide friendly, excellent, and professional service to our customers to ensure they have an enjoyable and pleasant experience
• Serving food and beverages to customers
• Cashiering duties including closing the register at the end of the day – filling in the closing forms and settling all modes of payment
• In charge of the daily handling of cash revenues and the float. This requires you to be detail-oriented in counting the daily sales and float, as well as being customer oriented to process various modes of payment
• Inventory management
• Always maintain cleanliness and organization of the cafeteria
• Ability to upsell and collect feedback from customers on their meal and service

Requirements

• Positive and can-do attitude
• Customer service-oriented individual
• Possess good interpersonal communication skills

Job Description

• Assist the Chef de Partie in daily culinary operations in the kitchen
• Maintain all food preparation and service standards in a hygienic, safe, accident-free environment
• Maintain organization, cleanliness and sanitation of work areas and equipment
• Providing 100% outstanding satisfaction service to customers

Requirements

• Certificate in Culinary Skills or its equivalent
• Minimum 2 years of culinary experience, preferably in a 5 star hotel with professional kitchen setting
• Ability to work independently as well as in a team
• Possess good F&B product knowledge
• Able to perform rotating shifts, including working on weekends and public holidays

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

• A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a chef.

• A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

• A chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Main Duties

• Ensure proper portioning of ingredients and materials handling according to menu requirements.
• To cook and standardise food quality as expected.
• Ensure sufficient daily mis-en-place during operations whilst on duty and before going off duty.
• Upkeep personal hygiene and sanitation according to food handlers’ requirement.
• Ensure all kitchen utensils are properly maintained, cleaned and stored in designated area.
• Ensure total kitchen cleanliness inclusive of utensils, work areas, woks, stoves, chillers, freezers, shelves, etc.
• To report any wastage of food, breakage, etc.
• To report any raw materials required for daily replenishments.

Requirements

• Preferably with 2 years working experience in the related field.
• Min. Basic Food Hygiene certificate

Job Description:

• Preparation of food and cooking of menu items
• Ensure great food presentation
• Ensure all food items and equipment are stored properly
• Maintain high standards of Food hygiene and kitchen cleanliness
• Keep a sanitized and orderly environment in the kitchen

Job Requirements:

• Minimum NITEC in Asian Culinary Arts.
• Must be familiar with Chinese Cuisine
• Minimum 1 - 2 years of working experience as Cook.
• Valid Basic Food and Hygiene certification
• Strong interest and passion in culinary
• 6 days work week

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

• A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a chef.

• A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

• A chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Position Overview
The Chinese Banquet Chef directs chinese banquet kitchen's operations and guide preparation of food across all workstations. He/she guides all sections of the chinese banquet kitchen's operations and implements continuous improvement across all workstations.

The Role

A. Guide Food Preparation

1. Guide the preparation of chinese banquet kitchen across workstations based on speed and rhythm of service.
2. Guide the plating of chinese banquet items.
3. Guide the preparation of workstations before the start of each service.

B. Execute Kitchen Operations

1. Prepare roster based on operational needs.
2. Monitor inventory level to ensure sufficient inventory for kitchen operations.
3. Provide on-the-job training and performance evaluation to subordinates.
4. Verify cost analysis of new dishes.

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew pastry menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel chinese banquets
2. Experienced in recipe formulation

Responsibilities

Study each recipe and gather all necessary ingredients

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

Requirements

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

Familiarity with sanitation regulations

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.

• Assist Head Chef and senior Chefs with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Ensure that quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Ensure the proper usage of food and minimise food waste.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 year experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must be able to work effectively in a team environment.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Passionate about pastry
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

JOB DESCRIPTION

• The position would oversee and provide hands-on service management in all aspects of operations on-site.
• Maintain regular and direct contact with clients in his/her contract site and attend client's feedback meetings to address all concerns and issues relating to the operation.
• Ensure compliance to the relevant specification of Catering Services and maintain high standard of professionalism in the day-to-day operation of business.
• Provide the highest standard in food service at the contract site assigned to him/her and to optimize profits through astute management of human resources, food cost and other expenses.
• Organize and plan menu, production, manpower schedules (including managing purchasing functions) and ensure compliance to weekly meal forecast.
• Recruit, train, supervise and discipline employees and recommend the hiring / firing to Operations Manager or Assistant Operations Manager.
• Conduct on-site employees’ orientation, training and familiarization for new employees.
• Record and update daily sales report, food purchases monitoring, hygiene inspection records and site staff BFH training for review.
• Conduct daily checks on taste, presentation and service procedures to ensure compliance to high standards expected at all times.
• Manage, direct and upgrade the standards of existing staff and to bring them to a higher level in all aspects of work.
• Plan, organize and execute all on-site catering activities including but not limited special VIP events, executive dine-in, pantry service and snacks for tea service.
• Standardize operations, methods, system, procedures and reinforce consistency in conduct and discipline.
• Motivate and enhance staff morale by providing leadership and guidance to the team under his/her charge.
• Practice high standard of integrity. Continually monitor suppliers’ performance and feedback to Operations Manager on service and quality issues.
• Monitor all Food Hygiene and Safety practices and ensure compliance to ENV regulations governing cleanliness and hygiene.
• Develop good working relationships with clients and to ensure satisfaction with our service, commitment to our long-term presence and the further extension of our business.
• Coordinate and execute all special menus and festive sales as and when required.
• Ensure accuracy of daily sales revenue and ensure timely submission of all daily sales report and month-end financial and administrative report.
• Ensure all documentation of time sheets are processed and submitted to Payroll Section completely, correctly and promptly.
• Take all the necessary actions and precautions to ensure there are no employment of illegal foreign workers on site at all times.
• Meet budgetary and financial goals for site as established by Operations Manager, which may vary differently.
• Undertake any duties and projects as instructed by the Senior Operations Manager, Operations Manager or Assistant Operations Manager.

REQUIREMENT

• Possess people management skills
• Ability to interpret and utilize financial & commercial information
• Possess Excellent communication skills
• Able to manage multiple workloads and prioritize work
• Self-motivated and Self-initiative to work within a team environment
• Proficient in Microsoft Office

Lead a team of kitchen staff in planning & executing daily work in the central kitchen. Design Chinese cuisine menu, cooking for daily orders, requisition of raw materials, planning kitchen manpower. Co-ordinate with sales & marketing department on promotional events for catering clients. Required to work midnight shift or according to orders.

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.

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.