Total 7,833 Full-time chef job vacancies in Singapore

Responsibilities:

* 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 and inventory and ordering;

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

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

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

Requirements：

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

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

* Able to work night shift

1. Menu Planning and Development

• Create and Design Menus: Develop traditional and fusion Japanese dishes that align with the restaurant's concept.
• Seasonal Menu Adjustments: Incorporate seasonal ingredients into the menu, emphasizing freshness and authenticity.

2. Food Preparation and Cooking

• Ingredient Selection: Choose high-quality ingredients, such as fresh fish, vegetables, and spices.
• Knife Skills: Perform precise knife work, including slicing sashimi, cutting vegetables, and preparing sushi.
• Cooking Techniques: Master various Japanese cooking methods, such as grilling (yakimono), simmering (nimono), steaming (mushimono), and frying (agemono).
• Sushi and Sashimi Preparation: Create a variety of sushi, sashimi, and other raw dishes with an emphasis on presentation.
• Noodle and Rice Dishes: Prepare Japanese staple dishes like ramen, udon, soba, and donburi.
• Sauce and Broth Preparation: Make traditional sauces, dips, and broths (e.g., miso, soy sauce, dashi).

3. Kitchen Management

• Inventory Management: Monitor and manage inventory levels, ensuring fresh ingredients are stocked and minimizing waste.
• Order Supplies: Coordinate with suppliers to order necessary ingredients and kitchen equipment.
• Quality Control: Ensure the quality and consistency of dishes being served.
• Sanitation and Hygiene: Maintain a clean and organized kitchen, adhering to food safety and sanitation standards.

4. Leadership and Training

• Staff Supervision: Oversee kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Training: Train staff in Japanese culinary techniques, food presentation, and kitchen safety.
• Shift Management: Schedule shifts and delegate tasks to ensure smooth kitchen operations.

5. Customer Interaction

• Customer Feedback: Occasionally interact with customers to receive feedback and answer questions about the dishes.
• Special Requests: Accommodate special dietary needs or requests, such as preparing gluten-free or vegetarian versions of dishes.

6. Financial Responsibilities

• Cost Control: Manage food costs by minimizing waste and optimizing ingredient use.
• Budgeting: Work within a budget to maintain profitability while ensuring high food quality.

7. Continuous Improvement

• Recipe Development: Experiment with new recipes and techniques to innovate the menu.
• Stay Informed: Keep up with trends in Japanese cuisine and integrate popular items into the menu.

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 informations

Responsibilities:

* 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 and inventory and ordering;

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

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

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

Requirements：

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

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Food Atrium is a vibrant and dynamic food destination, offering a diverse range of cuisines to our customers. We're seeking an experienced and skilled Head Chef to lead our food and beverage team and drive culinary excellence.

Job Summary:

As our Head Chef, you oversee several foods types kitchen and you will be working closely with the Food and Beverage Managers in the entire food & beverage operation, including menu planning, food preparation, and presentation. Your roles and responsibilities also includes research and development, new product and recipe development.

Job Responsibilities:

Planning

• To review on a regular basis the condition of the kitchen crew of various brands in terms of food standards, food safety, recipes compliance and all other related matters
• To abide by all Company’s rules, regulations and policies
• To conduct inspections on all kitchen inventories and integrity of ordering systems at all stalls
• To plan and organize the staffing, administrative and logistic on forthcoming public holiday base on the year calendar
• To plan creative food promotions to induce return business for all brands

Profitability

• To monitor the quality and quantity of all food items served in accordance to set recipes and presentation
• Develop & implement continuous cost control methods on top of current model used
• To ensure that all operating, cost of goods and labour expenses are in line with planned figures
• To analyze daily sales reports for response to further profitability strategies
• To work with the Purchasing Committee to identify optimum usage of quality and cost effective raw products

General

• To work with the F&B manager on anticipated volume of business, taking into consideration the holidays, weather and activities in the area and the community in general
• To work with the F&B manager on ensuring that all staff members are fully aware of Company’s rules and regulations by reviewing them on a monthly basis
• To inspect all equipment continuously and keep them well maintained to ensure proper functioning following the set existing systems
• To conduct internal training for all staff in preparation for future development plans
• To work with the F&B manager on compiling all existing recipes and training manuals with copy to the VP
• To assist in generating costing for all products for accurate data entry for menu engineering system
• To work with F&B Manager & Training Manager on all skills regarding product knowledge training

Personnel & Training

• To ensure that all staff are screened properly when hired
• Conduct orientation program
• Inform staff on all kitchen procedures
• Informed staff on rules and regulations
• To develop and implement training programs and conduct training sessions for product knowledge
• To constantly supervise the on-the-job training of staff so that they can provide the highest standard of service
• To check all employee regularly for cleanliness, appearance awareness of pride in uniform
• Maintain periodic appraisals and interview

Customer Service

• To enforce adherence to prescribed service procedures in accordance to our business model
• To enforce courtesy and efficiency
• To directly supervise and counsel staff on any case of customer service-related issues

Cleanliness

• To implement and maintain high standards related to sanitation and cleanliness
• To monitor hygiene standard
• To work with the F&B manager / executives on all feedbacks regarding safety and sanitation issues
• To instil a clean and hygienic work place culture

Legal regulations

• To have complete knowledge of local food service laws
• To have complete knowledge of local labor laws

Job Requirements:

• Culinary Degree/Diploma or equivalent experience
• 5 – 8 years of relevant experience in F&B industry
• Proven track record of culinary excellence and menu innovation
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Expertise in Asian Cuisine is advantageous

Responsibilities

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Join Our Team at Shin Gi Tai: Sous Chef Wanted!

Are you a talented and passionate sous chef looking for an exciting opportunity? Look no further! Shin Gi Tai, recognized as one of the Top 75 Best Bars in Asia for 2022, is expanding our team and we want you to be a part of our culinary journey.

About Us: Shin Gi Tai is more than just a cocktail bar—it's a destination where exceptional dining meets innovative cocktails. We are dedicated to delivering an unparalleled experience to our guests through creativity, quality, and excellence.

What We Offer:

• Competitive Salary: Enjoy a competitive salary that reflects your skills and experience.
• Work-Life Balance: Benefit from weekends off to relax and recharge, as we believe in maintaining a healthy work-life balance.
• Supportive Environment: Be a part of a dynamic and supportive team where your contributions are valued.

What We’re Looking For:

• Passion for Culinary Excellence: A genuine enthusiasm for creating exceptional dishes and enhancing the dining experience.
• Experience: Proven experience in a sous chef role or equivalent, with a strong background in kitchen management and menu development.
• Creativity and Innovation: The ability to bring fresh ideas and creativity to our menu and kitchen operations.
• Team Player: A collaborative spirit with the ability to work seamlessly with our talented team of chefs and staff.
• Eligibility: Only open to PR (Permanent Residents) and Singaporean candidates.

Responsibilities:

• Assist in the development and execution of high-quality dishes that align with our bar’s innovative approach.
• Manage kitchen operations in the absence of the head chef, ensuring smooth and efficient service.
• Collaborate with the team to create and refine menu items, ensuring consistency and excellence in every dish.
• Maintain high standards of cleanliness, organization, and food safety.

Why Join Us?At Shin Gi Tai, we celebrate creativity and excellence. As part of our esteemed team, you’ll have the chance to grow, innovate, and be a key player in delivering outstanding dining experiences. With our top-tier recognition and supportive work environment, your career will flourish.

If you’re ready to bring your passion and expertise to an exciting and recognized venue, and meet the eligibility requirements, we’d love to hear from you. Apply now to be part of our esteemed team at Shin Gi Tai!

How to Apply:Send your resume and a brief cover letter detailing your experience and why you’d be a great fit for Shin Gi Tai to [email address/contact information].

Become a part of our dynamic team and help us create memorable experiences for our guests. We look forward to welcoming you to Shin Gi Tai!

We are looking for an experienced and qualified Head Chef to organize all kitchen’s activities. Menu mainly consists of local cuisine. You will be the first in command in the kitchen and will work closely with the outlet manager. You will create the SOP and ensuring food quality.

Responsibilities

• Create the menu with proper SOP and work together with the Head of Ops for menu food costing.
• Prepare, control and direct food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Be responsible on cost management - plans order of equipment or ingredients and labour costs
• Be fully in charge of hiring (with the support of HQ resources), managing and training kitchen staff
• Oversee the work of subordinates
• Compliance of SFA - sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary rends and optimized kitchen processes
• Good understanding of useful computer programs (MS Excel, ordering system, POS) – Preferred

Job Responsibblities:

• Assist in cuisine preparations including the preparation of all ingredients
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs
• Involve in the overall planning of the business
• Recommend new and modern recipes
• Maintain hygiene principles in all cooking areas and clean workstation end of each shift
• Perform other duties as assigned by the Management

Requirements:

• At least 5 years of work experience as a Chinese Cuisine Chef
• Possess with a broad spectrum of basic Chinese culinary techniques/ skillset
• Ability to work both fast and accurately
• Must possess a passion for customers
• Team player with good initiative

Exciting Opportunity: Assistant Chef for Burmese Cuisine

Locations: Siglap | Clarke Quay | Tanjong Pagar | City Hall
Position: Assistant Chef
Salary Range: $3,200 - $3,500

Why Join Us?

• Attractive Extra Allowances: Earn additional perks post-confirmation.
• Shift Claims: Eligible for claims on shifts ending after 11:30 PM.
• Supportive Work Culture: Be part of a team that values collaboration and growth.

Key Responsibilities:

• Assist the Head Chef in preparing authentic Burmese dishes.
• Handle ingredient preparation, cooking, and plating to perfection.
• Maintain the kitchen’s cleanliness, organization, and hygiene standards.
• Ensure consistency in food quality, taste, and presentation.

Who We’re Looking For:

• Passionate about culinary arts, especially Burmese cuisine.
• Team player with a keen eye for detail and a commitment to excellence.

Ready to elevate your culinary journey? Apply now and be part of our vibrant team!

EA License 22C1383

EA Personnel R22110043

Responsibilities:

• Coordinates and prepares all cooking in the Indian kitchen.
• Prepares, cuts, cooks, arranges and serves the Indian cuisines as required.
• Controls cost by minimizing spoilage, waste and exercising portion controls.
• Handles machines, equipment and utensils the proper way and clean them after use.
• Follows established procedures and make suggestions for improvement.
• Responsible for presentation, taste and timeliness of sections production.
• To ensure compliance of hygiene standards are maintained at all times.
• Undertakes any other duties and responsibilities as may be assigned by your superiors from time to time.

Requirements:

•  Great Team player & Positive Attitude
•  Willing to work on shifts & weekends
•  Passionate Individuals in Indian cuisines

Only shortlisted will be notified.

-Experience in China grill skewer, Malaysia Tze Char, Japanese Yakitori & Western cuisine

-Perform cooking of all stations during operation

-Design new menu and improve on current menu

-Perform opening & closing kitchen procedures

-Maintain kitchen cleanliness

-Stock taking, stock ordering & cost control

-P&L of kitchen sale

-Planning of kitchen staff schedule

-Cover all kitchen position inculding dish washing when needed

Requirement

-Able to work weekends & Ph

-Able to work night shifts (End at 3am daily)

-No transport covered

-Posses a cheerful disposition and willingness to learn

ABOUT GLAZE

GLAZE began as a passion-driven home bakery and has grown into an established brand that blends the warmth of family recipes with the touch of artisanal elegance.

Nestled within the collaborative and welcoming space at IncuBaker, GLAZE is more than just a place to bake - it’s a space where connections, creativity, and community come together. This spirit shines through in our Farm-to-Cake masterclasses, where participants join us to craft our top 10 rated “JARDIN” Strawberry Shortcake with freshly harvested strawberries from a local organic farm.

At GLAZE, we believe in taking a thoughtful approach to baking, embracing tradition while also welcoming fresh ideas. We use only real, natural ingredients - nothing artificial, no shortcuts.

Our menu includes a variety of treats with a local twist, like our signature Gula Melaka and Matcha White Chocolate Scones, Passionfruit Shortcake, and Chai Latte Bliss Balls. We also offer gluten-free pastries to meet the needs of those with dietary restrictions.

Sustainability is at the heart of what we do. We primarily bake to order, keeping things fresh while reducing waste. We’re proud to work with local producers and support social causes close to our hearts.

JOB OVERVIEW

We are looking for a dedicated individual to join our GLAZE family. The ideal candidate for this role has basic knowledge and experience in baking and willing to put the time and effort to learn and meet the demands of the shop.

RESPONSIBILITIES

• Assist in creating and preparing all pastry items as required by the business
• Assit in planing, implementing and managing daily operations
• Assist in monitoring supplies and ingredients necessary for daily operations
• Prepare, clean and organize ingredients for use in the kitchen
• Ensure the kitchen is clean and sanitized at all times
• Ensure compliance with food hygiene and Health and Safety standards

QUALIFICATIONS AND REQUIREMENTS

• Basic knowledge and experience in baking is preferred
• Excellent organizational and time management skills
• Great attention to detail and creativity
• Great interpersonal and leadership skills
• Must possess a positive and friendly attitude and work well with colleagues and customers

Salary: $12/hour (part-time)

Operating Hours and Days: 8am – 1pm/Monday – Saturday (minimum 2-3 days a week)

Schedule: flexible

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

• Good knowledge of North/South Indian cuisine
• Min. 6 years of relevant experience required
• Able to take charge of daily ordering of ingredients via mobile app
• Willing to commit long hours and shiftwork
• Willing to work on PH and/or weekends
• Able to work well with a team and individually
• Able to ensure cleanliness in work premises and be well-organised
• Able to adhere to good personal hygiene

Prepare and cook full course meals.

Have at least 5 years of experience on working with spices and curries

Prepare and cook individual dishes and foods.

Plan menus, Ensure quality of food and determine size of food proportions.

Work with minimal supervision.

Prepare dishes for customers with food allergies or intolerances.

Estimate food requirements and costs.

Inspect kitchens and food service areas.

Maintain inventory and records of food, supplies and equipment.

Familier with Indian Fine Dining Tandoori Food Preparation. (Punjabi Style)

Salary: $2,800-$3,000
Working Days and Timing: 5.5 Days per week, Based on Roster

Location: Purvis Street

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

Job Requirements:

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

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

Job Descriptions

• 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 all Chefs 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

Job Requirements

• 1 year of experience in culinary field, at least.
• A certificate or diploma in culinary field will be a plus
• A self-motivated and disciplined individual who is eager to learn
• A positive outgoing personality and creative.
• Only Singaporean or PR

Benefits

• Starting at 11 days AL
• OT pay
• Annual medical benefit, including dental and optical
• Discounts and dining voucher at our restaurant

Working hours

• 5 days, 44 hours a week.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. 

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team 

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Position: Cook / Chef

Working Days: 5 Days work (10.30am - 10pm)

Working Location: Islandwide

Salary: $2800 to $3000 (depending on work experience)

Job scope:

• Stir fry rice and noodle dishes
• Maintaining good practice of hygiene
• Maintaining standard operating procedures

Low Yu Xuan Reg No: R24123804

The Supreme HR Advisory Pte Ltd EA No: 14C727

Full time

5 days work week (44hrs)

S$2100 ( Negotiable )

Up to S$2800 (OT- inclusive)

$1000 joining bonus

Requirements

- Preparing and cooking food for daily operations

- Maintaining High Standard of hygiene & cleanliness in the kitchen

- Dishwashing (Occasionally)

Other ad-hoc duties requested from managers

Job Scope

- No prior experience is required

- Candidates with Food Hygiene Certification is preferred

- Able to work shifts, weekends and public holidays

- Singaporeans only

Benefits:

- Overtime pay

- Medical benefits

- Health insurance

- Birthday benefits

- Uniforms provided

- Staff meals

- Special Allowances

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities:

* 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 and inventory and ordering;

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

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

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

Requirements：

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

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction.

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

Candidate's Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.