Total 7,765 chef job vacancies in Singapore

1. Positions:

● Chef de partie

● Junior Sous Chef

2. Job Description:

The chef from a Michelin 3-star restaurant in San Francisco is opening an authentic Korean cuisine restaurant in Singapore, located within an automotive manufacturing facility in Jurong. We are currently seeking a talented and dedicated individual to join our culinary team. If you have a passion for traditional Korean food and a desire to contribute to a high-end dining experience, we welcome your application.

3. Qualifications:

● In-depth knowledge of traditional and modern Korean cooking techniques

● Culinary degree or relevant certification preferred

● Strong leadership and organizational skills

● Ability to collaborate with kitchen staff and uphold a positive team environment

● Familiarity with food safety and sanitation regulations

4. Responsibilities:

● Cleans and sanitizes work areas, equipment, utensils, dishes, or silverware.

● Prepares a variety of foods, such as meats, vegetables, desserts, according to customers'

● Study the recipes given by the managers and perform them accordingly.

● tores all food - prepared and unprepared - in appropriately sized containers bearing the item name, the date it was received, and your initials.

● Weigh or measure ingredients.

● Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

● Set up the station on time and make sure all the mise en place is perfect.

● Keep the working station clean all the time.

● Cook and serve best quality food to the guest by following the direction of sous-chef and executive chef.

5. Working Conditions:

● Location: [Singapore,2 Bulim Ave, Singapore 649674]

● Working Hours: [Full-time, 9 hours base]

6. How to Apply:

● Interested candidates are invited to submit their resume and cover letter to [email protected]

8. The Restaurant Background:

This exciting venture is a collaboration between one of the largest automotive manufacturing companies and one of the few Michelin three-star restaurants in California.

Unique Dining Experience: The restaurant boasts beautiful architecture, creating an aesthetically pleasing environment for guests. Working here, you will be part of the most advanced kitchen in Singapore, offering a truly unique culinary experience.Innovative Partnership: The restaurant is developed through a unique partnership, blending the expertise of a top automotive manufacturer with the culinary excellence of a Michelin-starred dining establishment.Experimental Ingredients: Our menu will feature experimental ingredients, including fresh vegetables harvested from a smart farm located within the factory. This approach ensures the utmost freshness and quality in our dishes.

● Interested candidates are invited to submit their resume and cover letter to [email protected]

7. Contact Information:

● Marco Kim: [email protected]

8. The Restaurant Background:

This exciting venture is a collaboration between one of the largest automotive manufacturing companies and one of the few Michelin three-star restaurants in California.

Unique Dining Experience: The restaurant boasts beautiful architecture, creating an aesthetically pleasing environment for guests. Working here, you will be part of the most advanced kitchen in Singapore, offering a truly unique culinary experience.Innovative Partnership: The restaurant is developed through a unique partnership, blending the expertise of a top automotive manufacturer with the culinary excellence of a Michelin-starred dining establishment.Experimental Ingredients: Our menu will feature experimental ingredients, including fresh vegetables harvested from a smart farm located within the factory. This approach ensures the utmost freshness and quality in our dishes.

1. Positions:

● Chef de partie

● commis

● internship

● porter

2. Job Description:

We are thrilled to announce an extraordinary culinary venture, led by Chef Corey Lee, the esteemed Michelin 3-star chef of Benu in San Francisco. Chef Lee is embarking on a unique project to open an authentic Korean cuisine restaurant within an innovative automotive manufacturing facility located in Jurong, Singapore. This venture is not just about dining; it's about creating an immersive experience that blends high-end culinary art with the precision of automotive craftsmanship.

We are on the lookout for a talented and dedicated individual to join our culinary team. If you possess a deep passion for traditional Korean food and aspire to be part of a high-end dining experience that promises to be unlike any other, we invite you to apply. This is your chance to work closely with Chef Corey Lee and contribute to a groundbreaking project that aims to redefine the culinary landscape in Singapore.

Chef Corey Lee is renowned for his creative vision and dedication to excellence in the culinary arts. As the founder of Benu, a three-Michelin-starred restaurant in San Francisco, and the acclaimed San Ho Won, his commitment to pushing culinary boundaries is evident. Join our team and embrace Corey Lee's spirit of culinary excellence as we strive for greatness in everything we do.

3. Qualifications:

● In-depth knowledge of traditional and modern Korean cooking techniques

● Culinary degree or relevant certification preferred

● Strong leadership and organizational skills

● Ability to collaborate with kitchen staff and uphold a positive team environment

● Familiarity with food safety and sanitation regulations

4. Responsibilities:

● Cleans and sanitizes work areas, equipment, utensils, dishes, or silverware.

● Prepares a variety of foods, such as meats, vegetables, desserts, according to customers'

● Study the recipes given by the managers and perform them accordingly.

● tores all food - prepared and unprepared - in appropriately sized containers bearing the item name, the date it was received, and your initials.

● Weigh or measure ingredients.

● Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

● Set up the station on time and make sure all the mise en place is perfect.

● Keep the working station clean all the time.

● Cook and serve best quality food to the guest by following the direction of sous-chef and executive chef.

5. Working Conditions:

● Location: [Singapore,2 Bulim Ave, Singapore 649674]

● Working Hours: [Full-time, 9 hours base]

● Singapore citizens $3,300 / Non-Singapore citizens subjected to VISA quota

● Transportation services from nearest MRT

6. How to Apply:

● Interested candidates are invited to submit their resume and cover letter to [email protected]

7. Contact Information:

● Marco Kim: [email protected]

8. The Restaurant Background:

This exciting venture is a collaboration between one of the largest automotive manufacturing companies and one of the few Michelin three-star restaurants in California.

Innovative Partnership: The restaurant is developed through a unique partnership, blending the expertise of a top automotive manufacturer with the culinary excellence of a Michelin-starred dining establishment.

Experimental Ingredients: Our menu will feature experimental ingredients, including fresh vegetables harvested from a smart farm located within the factory. This approach ensures the utmost freshness and quality in our dishes.

Unique Dining Experience: The restaurant boasts beautiful architecture, creating an aesthetically pleasing environment for guests. Working here, you will be part of the most advanced kitchen in Singapore, offering a truly unique culinary experience.

Job Types: Full-time, Contract, Internship, Fresh graduate

Contract length: 24 months

Pay: From $3,300.00 per month

Benefits:

• Employee assistance programme
• Employee discount
• Food provided
• Health insurance
• Promotion to permanent employee

Schedule:

• Day shift
• Holidays
• Late shift
• Monday to Friday
• Weekend availability

Supplemental Pay:

• Overtime pay
• Performance bonus
• Tips

Experience:

• Culinary: 1 year (Required)

Work Location: In person

Senior Pastry Chef

Working locations：Pandan Loop

Working Hours: 6 days, 44 hours excluding break time

Salary: $3,000 - $4,000

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Willing to work on rotating shifts, weekends and public holidays.

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Stir Fry Chef

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

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

Job Requirement:

• Relevant Experience

Tan Jia Jun | REG No: R23112681

The Supreme HR Advisory Pte Ltd| EA No: 14C7279

Chef

Occupation Chef

Job Description & Requirements

Looking for Chef with experience to work in town area.

Salary will be between $4,500 to $6,000

Chef with experience to prepare healthy food such as Salad, vegetarian, Wester or Asian food.

Have good customer skills to service & take food order from customers.

Above to communicate with English & Mandarin speaking customers.

Chef Job Description:

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.

About Us:

We are a renowned Chinese restaurant seeking an experienced and skilled Chinese Roasted Meat Chef to join our culinary team. Our restaurant is dedicated to serving authentic and delicious Chinese cuisine, and we are looking for a talented chef to help us maintain our high standards.

Job Summary:

We are seeking an experienced Chinese Roasted Meat Chef to prepare and cook a variety of traditional Chinese roasted meats, including Peking duck, roast pork, and char siu. The ideal candidate will have a strong understanding of Chinese cooking techniques and ingredients, as well as experience working in a fast-paced restaurant environment.

Responsibilities:

- Prepare and cook Chinese roasted meats to perfection, including Peking duck, roast pork, and char siu

- Develop and implement new roasted meat recipes and menus

- Manage and maintain a clean and organized kitchen environment

- Supervise and train junior kitchen staff

- Collaborate with other chefs and kitchen staff to ensure efficient service

- Maintain high food safety and quality standards

Requirements:

- 3+ years of experience as a Chinese Roasted Meat Chef in a restaurant setting

- Strong understanding of Chinese cooking techniques and ingredients

- Ability to work in a fast-paced environment and meet deadlines

- Excellent knife skills and attention to detail

- Strong leadership and communication skills

- Food safety certification (or willingness to obtain)

Chinese Zi Char
A Mini Restaurant situated at Recess Time - 152 Ubi Ave 4 #01-01. It is about 8 mins walk from Ubi MRT. We are looking for an experienced and qualified Zi Char Chef to organize the kitchen’s activities.

Roles & Responsibilities

• Prepare all specified ingredients and sauces before the start of operation
• Train & develop kitchen staff in the preparation of all meals to highest quality standards
• Arrange and prepare staff meals
• Manage quality and level of kitchen inventory as well as products delivered from suppliers
• Understand food cost models and how these impact the profitability of the restaurants
• Maintain a sanitary environment at the kitchen area
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Check the freshness of food and ingredients.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Develop recipes and determine how to present dishes.
• Plan menus and ensure the quality of meals.
• Creation of new dishes at appropriate time

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Able to work under minimum supervision.

Chef responsibilities including:

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• 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 and safety
• Being responsible for food hygiene practices

If you think you are suitable for this position please drop us a message at 91151209 with your latest CV.

Responsibilities:

• Prepare and cook high-quality dishes in accordance with company standards and recipes.
• Plan menus that reflect seasonal ingredients and meet customer expectations.
• Supervise kitchen staff and coordinate food preparation schedules.
• Ensure food safety and sanitation practices are followed at all times.
• Manage kitchen inventory, including ordering and stocking ingredients.
• Monitor food costs and work within budgetary guidelines.
• Train and mentor kitchen staff on proper cooking techniques and procedures.
• Develop new recipes and innovate on existing menu items.
• Maintain a clean and organized kitchen environment.
• Collaborate with management on menu planning, staffing, and customer service issues.

Requirements:

• Proven experience as a chef or cook in a similar role.
• Culinary degree or equivalent certification preferred.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Ability to work well under pressure in a fast-paced environment.
• Excellent leadership and communication skills.
• Attention to detail and creativity in food presentation.
• Understanding of food safety and sanitation regulations.
• Availability to work evenings, weekends, and holidays as needed.

Job Summary:

We are seeking a highly skilled and creative Chef to join our culinary team. The Chef will be responsible for overseeing the kitchen, preparing and presenting high-quality dishes, and ensuring a memorable dining experience for our guests.

Key Responsibilities:

• Menu Planning and Development: Create and update menus in collaboration with the culinary team, ensuring a variety of dishes that meet customer preferences and dietary requirements.
• Food Preparation and Cooking: Prepare, cook, and present dishes according to restaurant standards and customer specifications.
• Quality Control: Maintain the highest standards of food quality, taste, presentation, and hygiene.
• Kitchen Management: Oversee kitchen operations, including inventory management, staff supervision, and coordination with front-of-house staff.
• Cost Management: Monitor food costs and work to minimize waste, ensuring profitability without compromising quality.
• Compliance: Ensure compliance with health and safety regulations, food hygiene standards, and restaurant policies.

Requirements:

• Experience: Proven experience as a Chef or in a similar role in a busy restaurant environment.
• Culinary Skills: Strong knowledge of various cooking methods, ingredients, and cuisines.

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Applicant has to be team player and take kitchen in to next level of Hygiene . Plan menu in the kitchen , portion control, and also work with GM to create new menu.

train local chefs and source right supplier for the kitchen . Chef has to work with the whole team and follow hygiene procedures .

make Public Relationship with the regular guest

Responsibilities

Assist the management to achieve the forecast and meet the company budget

Co-ordinates with agent on marketing promotion so as to maximize the revenue

Oversee smooth operations and ensure cost effectiveness in inventory control management

Implement business strategies to increase profitability of F&B operations

Designing new dishes to fit the menu

Encourage co-operation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen

Managing human resources, including staff hiring, training promotion and termination

Requirement

Working knowledge of F&B profession principles and practices

Human resources management skill

Familiar ordering and inventory system

Awareness with culinary trends and best cooking practices

Good interpersonal communication and presentation

applicant has to be Creative in the Kitchen and a team player.Applicant has to lead the whole team for the upringing of the sales and quality. Sourcing of the suppliers and comparing at least 3 quotes for final approval. menu planning , portion Control, creative seasonal menu is the essence. work with the directors to achieve the right sales .

Applicant has to know North indian cuisine and also Tandoor operations

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• 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.

Job Details

1. Manage daily food preparation and duties as assigned by the Head Chef.
2. Assist head chef by staying up to date with new products, recipes, and preparation methods.
3. Supervise high standards and consistent quality of product.
4. Manage team’s compliance with conditions of food hygiene policy.
5. Organize and inspire cleanliness and best practices in all work areas.

Qualifications

1. Advanced knowledge of menu composition, recipes, methods of production and presentation standards.
2. Advanced knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in maintenance of kitchen brigade chain of command.
4. Ease of use with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production and operational needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

• Good knowledge of Vietnamese 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 shift work
• 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

Control and direct the food preparation process and any other relative activitiesConstruct menus with new or existing culinary creations ensuring the variety and quality of the servingsApprove and “polish” dishes before they reach the customerPlan orders of equipment or ingredients according to identified shortagesArrange for repairs when necessaryRemedy any problems or defectsBe fully in charge of hiring, managing and training kitchen staffOversee the work of subordinatesEstimate staff’s workload and compensationsMaintain records of payroll and attendanceComply with nutrition and sanitation regulations and safety standardsFoster a climate of cooperation and respect between co-oworkers

Job Descriptions

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work duties in an efficient time frame
• Support the Chef de Partie or Sous Chef in the daily operation and work
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule
• for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations
• Collaborates with CDP to create new ideas for their sections
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned.

Job Requirements

• Minimum 2-3 years of kitchen experience, previous experience in a fine dining restaurant
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

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

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

Job Descriptions

• Report to and support the Sous Chef / Senior Chef de Parties in their duties in running the kitchen
• Ensure that all food items are prepared and served with outstanding quality and presentation, adhering to the recipe, process and presentation standards provided by the Company at all times
• Ensure kitchen operates in a timely manner that meets the Company's quality standards
• Ensure kitchen practices good control on food portions, minimizing food wastage and spoilage
• Prepare all menu items in the designated food preparation section provided to you by the Company
• Ensure that the kitchen and equipment are always clean, organized and sanitized and the kitchen teams meet all stipulated regulations including sanitary and food safety guidelines
• Take charge of kitchen opening, closing and other side duties
• Keep the workstation and kitchen equipment clean, organized and sanitized

Job Requirements

• Min 3 years experience in hot and cold side kitchens
• Experience in Japanese or Western cuisine preferred

Benefits

• $300 yearly allowance for medical and wellness (after probation)
• 13mth Bonus issued in 0.5mth (Jul) + 0.5mth (Jan)

Working hours

• 5 days work week/44 hours

Job Descriptions

• Manage a specific kitchen section efficiently
• Contribute to menu development and improvement
• Handle ingredient quality control and inventory
• Maintain food safety and hygiene standards
• Train and mentor junior staff
• Ensure proper equipment use and maintenance
• Assist in cost management and waste reduction
• Deliver high-quality dishes consistently, even during peak hours
• Accommodate special dietary requests
• Stay updated on culinary trends and techniques
• Contribute to a positive team atmosphere

Job Requirements

• Min 2 - 3 years in western kitchen

Benefits

• Meal and uniforms provided
• 10 days annual leave
• Additional leave in line with MOM's regulations

Working hours

• 5.5 days work week
• 10 hours daily, including 1-hour meal time
• 2 shifts available: Morning (9am - 7pm) and Afternoon (12pm - 10pm)

Pietrasanta group: Passionate Italian concepts

Established in 2007, our group is a homegrown company with different concepts of Italian dining. Our goal is to give our customer a home/warm feeling whenever they dine at our outlets. We operate an Italian restaurant, 3 Pizzeria, 1 Gelato shop and 1 central kitche.

Our Team Culture

We’re passionate to develop our people to create the next generation of managers and chefs by training and promoting from within.

We want to create a space where everyone feels welcome. People can come together to enjoy great food, gelato, wine and company. We care about our customers and welcome them as we do into our home.

Culinary Team Members

Our kitchens are the heart of our restaurants, we have a positive, supportive environment to develop your skills. Being part of our groupo, there is an opportunity for promotion and growth across the company. We are on the lookout for a range of Kitchen roles:

Junior Sous chef

-Salary Range; commensurate based on experience:
From $3,000 to $3,500 per month

-Working Time: 5 x Split Shift (10am to 3pm - 5pm to 10pm)

This time schedule can be amended on change based on needs.

-Off Days: 2 x Week

Job Responsibilities:
• Responsible for food preparation and cook dishes according to restaurant’s standards of quality and recipes
• Ensure food handling and hygiene regulations are in accordance with SFA standards.
• Able to perform hot kitchen food preparations
• Keeping the kitchen and equipment clean and in good working conditions
• Working closely with the head chef.
• Preparation/delegating of mise en place
• Maintain proper stock for smooth running of daily restaurant operations
• Ensure proper handling and storage of all food items
• Ensure quality control and food presentation, ensuring all portion controls are strictly adhered to following the head chef's practices

Job Requirements:
• Minimum 1 years of experience in similar role
• Excellent communication, interpersonal, leadership and organisational skills
• Able to cope in a fast-paced environment
• Enjoys being challenged, committed to serving food of the highest quality.
• Have good initiative, a self-starter and a team player.

Team Benefits

· Career growth and promotion opportunities

· Monthly bonus with target reached

· Free staff meals and drinks

· Discount across all our brands

· Team member referral bonus