Total 7,797 chef job vacancies in Singapore

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Full awareness of all menu items, their recipes, methods of production and presentation standards.Follows good preservation standards for the proper handling of all food products at the right temperature.Operate and maintain all department equipment and reporting of malfunctioning.Ensure effective communication between staff by maintaining a secure and friendly working environment.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.Personally responsible for hygiene, safety and correct use of equipment and utensils.

Job Descriptions

• Execute all kitchen tasks efficiently and effectively under the guidance of the Head Chef and Sous Chef.
• Prepare and plate dishes according to the established recipes and standards, ensuring consistency and quality.
• Assist in the preparation of ingredients, including chopping, seasoning, and portioning as necessary.
• Maintain cleanliness and organization of work stations, ensuring adherence to food safety and sanitation guidelines.
• Support the team during busy service periods by multitasking and prioritizing tasks as needed.
• Actively contribute to maintaining inventory levels and notifying supervisors of any shortages or discrepancies.
• Collaborate with colleagues to troubleshoot and resolve any kitchen-related issues that may arise during service.
• Stay updated on menu changes and special offerings, assisting with the implementation as directed by the culinary leadership.
• Embrace opportunities for learning and growth, actively seeking feedback to improve skills and performance.

Job Requirements

• Proven experience as a Chef de Partie n a high-end restaurant or luxury dining establishment.
• Basic knowledge of kitchen operations, including food preparation techniques and kitchen equipment usage.
• Familiarity with food safety and sanitation standards, with the ability to maintain a clean and organized work environment.
• Strong attention to detail and ability to follow recipes and instructions accurately.
• Able to handle the demands of a fast-paced kitchen environment.
• Willingness to learn and adapt to new techniques and procedures as directed by the culinary leadership.
• High school diploma or equivalent education may be required, although relevant work experience may compensate for formal education requirements.
• Strong problem-solving and communication skills.
• Flexibility and adaptability to meet the dynamic demands of the industry.

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off

Job Descriptions

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

• To oversee all Roasted Delight outlets such as monitor outlet sales and attend to all matters that assign by the GM .
• Ensure all outlet follow SOP of preparation activities, such as cleaning, cutting, chopping and peeling food ingredients
• Ensure Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards
• Ensure every outlet Washing, disinfecting and properly storing cooking and kitchen utensils and equipment
• Monitor stock level of every outlet such as Buying, weighing and storing ingredients are enough for daily food supplies
• Provide training to new joiner
• Working hour : 9am-9pm

Working Day: 5.5 days work week/ 6 days off per week

Working Hours: 10am - 8pm

Location: Bugis

Salary: from $2750 - $3400

Responsibilities & Duties:

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling and serve food for customers
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Requirement:

• Need to learn how to grill food
• Have kitchen experience is better
• ⁠Open kitchen, needs to serve customer

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Job Descriptions

• Lead a team and assist a chef
• Prepare and cook a wide range of Japanese dishes with precision and flair.
• Ensure that all dishes are presented to the highest standard and in line with our restaurant's concept.
• Manage kitchen inventory and assist in ordering supplies.
• Work efficiently under pressure in a fast-paced kitchen environment.
• Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.

Job Requirements

• 3 year of Japanese cook experience
• Willing to learn and can-do attitude

Benefits

• Company is well-established in Singapore for long time
• Good Career Progression

Working hours

• 5.5 days, 48 hours

Job Descriptions

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards

Job Requirements

• At least 1 years of experience as CDP
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

Benefits

• They do provide a variable bonus depending on company's performance, but will not be stated in contract

Working hours

• 5 Day Work Week, 59 hours a week

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

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.

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

• 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 and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Roles & Responsibilities

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

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

* Able to work night shift

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 Korean dishes

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

* Able to work night shift

Job Description & Requirements

• Controlling and directing the food preparation process
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health/safety and food hygiene pratices
• Prep required ingredients and sauces
• Check, monitor, and ensure adequate supply at the cooking stations
• Prepar specific food items and stock up required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Be responsible for stock rotation by ensuring the freshness of ingredients to be used
• Start work promptly at 4:00 AM to ensure timely preparation and delivery of breakfast items.

Qualifications and Requirements:

· 3 years’ experience in similar position.

· Familiar with manufacturing of ready to cook/eat food production.

· Familiar with Food & Beverage trends, meticulous with a flair for menu creation

· Advanced knowledge of food profession principles and practices & have great command in the kitchens.

· Strong leadership skills and a team player with good interpersonal skills.

· Ability to multitask and work efficiently under pressure.

· Ability to meet deadlines

· More than 3 years of relevant work experience required for this role

• 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 and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Roles & Responsibilities

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

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

* Able to work night shift

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Your duties shall, without limitation, include:

• Overseeing all kitchen operations.
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed
• Enforcing safety and sanitation standards in the kitchen.
• Keeping up to date with industry trends.
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Ensuring that all food is of excellent quality and served in a timely manner.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.

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

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

* Able to work night shift

• 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 and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• 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

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

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

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

* Able to work night shift

Job Description & Requirements

An executive chef is in charge of managing every aspect of a restaurant or other culinary establishment's kitchen. This includes creating menus, preparing meals, supervising employees, and ensuring that patrons have excellent dining experiences.

Key Responsibilities:

1. Develop and create menus that align with the restaurant's concept, target audience, and budget.

2. Stay abreast of culinary trends and incorporate innovative dishes to keep the menu fresh and appealing.

3. Direct and supervise the preparation and cooking of meals, ensuring consistency and high standards.

4. Monitor portion control, presentation, and taste to meet customer expectations.

5. Coordinate and oversee all kitchen activities, including the work of sous chefs, line cooks, and other kitchen staff.

6. Implement and maintain hygiene and safety standards in the kitchen.

7. Train kitchen staff.

8. Provide guidance, feedback, and performance evaluations to kitchen personnel.

9. Foster a positive and collaborative work environment.

10. Manage inventory levels and control costs by minimizing waste and optimizing ingredient usage.

11. Collaborate with suppliers to ensure the availability of high-quality ingredients.

12. Develop and manage the kitchen budget, ensuring cost-effective operations.

13. Monitor expenses related to food and kitchen supplies.

14. Ensure consistency in the quality of dishes through regular taste testing and inspections.

15. Address customer feedback and make necessary adjustments to enhance the dining experience.

16. Work closely with front-of-house staff, such as servers and managers, to ensure smooth overall restaurant operations.

17. Collaborate with marketing teams for promotional events and special menus.

Qualifications:

- Culinary degree or equivalent experience.

- Proven experience as an executive chef or in a similar leadership role.

- In-depth knowledge of culinary techniques, food trends, and food safety standards.

- Strong leadership and communication skills.

Job description

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for a Sous Chef to join our team. If you’d like to work with the likes of those with culinary and front of house experience at Michelin star restaurants, read on.

Check us out: https://www.theblackhole.sg/careers

Are you a culinary virtuoso with a passion for creating extraordinary dishes? We're looking for a Sous Chef who not only loves to cook but lives to create unforgettable dining experiences.

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

A Sous Chef reports directly to the CDC

The Sous Chef is responsible for planning, directing, controlling, coordinating and participating in the day-to-day operations of the kitchen. He or she is accountable for the production of all food products required by the entity. Ensures that the products are of the highest quality or surpassed at all times.

The Sous Chef role includes the following but not limiting to:

• Support the Chef de Cuisine and the BOH team ensuring smooth operations at all times.
• Assist the Chef de Cuisine in menu engineering, menu changes and their implementations.
• Manage and oversee all activities in the kitchen, including food preparation/production, management and training of kitchen staff.
• Ensure efficient, cost-effective operations and profitability of food production.
• Supervise and inspect all food preparation/cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order (equipment maintenance).
• Assure adherence of all standards of food quality, preparation, recipe following and presentation in conjunction with the Entity’s specifications in a timely manner
• Curate and provide accurate recipes with appropriate training to the junior chefs enabling them to deliver food products of consistent quality.
• Assist team members with their job functions and provide on the job training when necessary so that only the best quality food is always served.
• Estimate food consumption to plan purchases and requisition of raw ingredients.
• Minimise waste and spoilage of raw ingredients to maintain COG budget.
• Prepare an efficient daily work/prep list and train junior chefs to prioritise mise en place production with proper time management training.
• Foster and promote a cooperative working climate, maximising productivity and maintaining employee morale.
• Monitor holding/storage procedures, stocks/food rotation, and ensuring food service sanitation standards are met.
• To delegate inventory tasks to junior chefs at the end of month, giving them the necessary training and resources.
• Kitchen on-boarding, introduction to the kitchen, stations, workflow and organisation.

REQUIREMENTS:

• Degree/Diploma/Professional Certificate in Culinary Arts
• At least 5 years of working experience in the related field
• Possess food hygiene and safety certification or equivalent
• Experience in running a small kitchen team of cooks
• Ability to communicate in spoken and written English
• Proficient in Microsoft Office
• Specialization in specific entity’s cuisine will be a bonus

Job Types: Full-time, Permanent

Pay: $3,600.00 - $4,000.00 per month

Benefits:

• Additional leave
• Dental insurance
• Employee discount
• Food provided
• Health insurance
• Parental leave
• Professional development

Schedule:

• Early shift
• Monday to Friday
• Night shift
• Weekend availability

Supplemental Pay:

• Retention bonus
• Signing bonus

Work Location: In person

Join us at RB Food Group, where we offer a dynamic environment where talent thrives, supported by opportunities for growth, competitive compensation, and a commitment to excellence in the excellent service and culinary arts.

What are we looking for?

• Fantastic communication skills and the ability to work as part of a team
• Takes pride in creation and has attention to detail
• Always looking for ways to get things done and do things better
• Passionate about the cuisine and offer inputs to create a better experience
• Flexible to adapt to shift requirements for special events and/or outlet requirements

What you will be doing?

You may be required to perform the following, but not limited to:

• Monitor the quality of ingredients and cooked dishes to ensure they meet the restaurant standards
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage
• Assist the Chef de Partie and/or Sous Chef in one or more assigned stations
• Report and update the supervising Chef on all station matters
• Complete Mise en Place according to standard operating procedures
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards
• Upkeep good personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to restaurant service standards.
• Any other ad-hoc duties as and when assigned by the Management.

What you will get?

• Staff meals
• Late night transport
• A positive work environment
• A company that is passionate about our food and people
• The opportunity to develop and grow with the brand

#Catering

Position: Chef De Partie - Pastry

Working days: 6 days (rotating shift)

Location: Inflight Catering Centre

Salary: S$ 2,000 and above

JD:

- Supervise meals produced, according to menu specifications, production schedules and menu cycle.

- Carry ordering according to load requiremnts, follow proper stock control and rotation (adhere to FIFO)

Requirements: Must be able to communicate in English and able to use PCs

Requirements：

- Preferably with minimum 5 years of relevant experience in hotel food and beverage business

- Have good knowledge in food preparation

Interested candidates,please WhatsApp me @ 8522 7808

Kindly prepare your latest resume for my reference.

EA License No: 09C3051

EA Personnel No: R23117170

EA Personnel Name: T.S.FEI