Total 8,200 chef job vacancies in Singapore

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.

~ Must be able to cook South and North Indian Cuisine ( Vegeterian and Non - Vegetarian)
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Indian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

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

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

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

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

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

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

Job Descriptions

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

- Permanent

- Ubi Grove

- 44 hours per week, Mon to Fri: 7:00am to 4:30pm or 7:30am to 5pm. Alternate Sat: 7:30am to 12noon

- Up to $2,500

Responsibilities:

• Management of Food SupplyPlan and purchase food and necessary supplies needed to provide food service, ensuring sufficient quantity of food and in a timely manner.
  Organise storage of food after its delivery or purchase.
  Keep an accurate inventory of supplies and order replacement of supplies as needed.
  
• Food PreparationAssist the Head Chef.
  Set up workstations with all needed ingredients and cooking equipment, prepare ingredients to use in cooking.
  Prepare nutritious meals and snacks for infants, children and staff.
  Ensure provision for children with food allergy/medical exceptions.
  Practise safe food handling techniques in food preparation and storage.
  Distribute food and water to classroom.
  
• HygieneResponsible for cleaning the kitchen between meals, including putting away food for future meals, washing pots and pans, utensils and plates, kitchen towels and cleaning counters and tables.
  Maintain a safe and sanitary kitchen, pantry and storage areas; wash items used for food preparation.
  Ensure proper disposal of leftover food product.
  
• Personal DevelopmentAttend training workshops, conferences in order to maintain and improve professional competence.
  
• OthersOccasionally takes on extra duties, such as cleaning when the kitchen is short-staff
  Undertake any other adhoc duties or projects as assigned by supervisor
  

Period:

• Permanent

Location:

• Ubi Grove

Working Hours:

• Mon to Fri: 7:00am to 4:30pm or 7:30am to 5pm.
• Alternate Sat: 7:30am to 12pm

Salary:

• Up to $2,500

Requirements:

• Must possess at least Primary/Secondary School/"O" Level in any field
• Must possess food and hygiene certification
• At least 1 Year(s) of working experience in the related field is required for this position

Interested applicants, kindly email your detailed resume (MS Word format is preferred):

[email protected] (Reg No.: R2198469)

Please ensure that applications sent through email are no bigger than 1Mb.

We thank all applicants for your interest but regret to inform that only shortlisted candidates would be notified.

Success Human Resource Centre Pte Ltd (EA License Number: 97C4832)

3 Shenton Way, #19-01 Shenton House, Singapore 068805

T: 6337 3183 | F: 6337 0329 | W: www.successhrc.com.sg

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

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

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

Must have experience to prepare all the bellow all items

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Lunch

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

:

All Types of Salads

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.

Roles & Responsibilities

JOB AND ROLES

1. To supervise and lead catering activities under the direction of the Head Chef/ Catering Operations Manager.

2. To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation

3. To ensure all food is produced on time to the required quality standards.

4. To prepare and serve food at additional functions.

5. To assist the Head Chef/Unit Manager in planning menu’s and food provision in the most efficient manner, taking into account any equipment, cross contamination or allergen constraints, to meet customer orders.

6. To ensure catering service effectiveness, ensuring waste minimised, and write offs within agreed limits, in accordance of the cost plan.

7. To be involved in the development and implementation of new products, packaging, methods and equipment, within the ethos of minimising waste and sustainability.

8. To organise the ordering of all raw materials, packaging, consumables and cleaning chemicals as and when required.

9. To ensure all incoming raw materials and packaging when delivered is in accordance with specifications and is stored in the correct areas of the site.

10. To carry out specific food service tasks as required.

11. Willing to work shift work, weekend and public holiday.

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

JOB AND ROLES

1. To supervise and lead catering activities under the direction of the Head Chef/ Catering Operations Manager.

2. To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation

3. To ensure all food is produced on time to the required quality standards.

4. To prepare and serve food at additional functions.

5. To assist the Head Chef/Unit Manager in planning menu’s and food provision in the most efficient manner, taking into account any equipment, cross contamination or allergen constraints, to meet customer orders.

6. To ensure catering service effectiveness, ensuring waste minimised, and write offs within agreed limits, in accordance of the cost plan.

7. To be involved in the development and implementation of new products, packaging, methods and equipment, within the ethos of minimising waste and sustainability.

8. To organise the ordering of all raw materials, packaging, consumables and cleaning chemicals as and when required.

9. To ensure all incoming raw materials and packaging when delivered is in accordance with specifications and is stored in the correct areas of the site.

10. To carry out specific food service tasks as required.

11. Willing to work shift work, weekend and public holiday.

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

1. He has to prepare local and Asian food.

2. He has to ensure that all dishes are cooked well and presented in aesthetically pleasing way.

3. He has to oversees food preparation.

4. He has to be experts at ensuring food quality and maintaining kitchen standard.

5. He has to work with other kitchen staff to ensure that kitchen run effectively.

Chef Job Description:

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

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

Chef Requirements:

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

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

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

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

A Restaurant Cook plays an essential role in preparing and cooking a variety of dishes to ensure that customers enjoy high-quality meals. Here is a detailed description of their responsibilities, skills, and qualifications:

Responsibilities:

1. Food Preparation:Prepare ingredients for cooking, including chopping, slicing, and marinating.
   Measure and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
2. Cooking:Cook food items by grilling, frying, sautéing, roasting, or other methods as specified by the recipe or the chef.
   Ensure that all food is cooked to the appropriate temperature and consistency.
3. Menu Development:Assist in creating new recipes and menu items.
   Provide input on the development of daily specials.
4. Quality Control:Monitor food quality and presentation to ensure that it meets the restaurant's standards.
   Taste dishes to ensure they are properly seasoned and cooked.
5. Kitchen Maintenance:Maintain a clean and organized work area.
   Ensure that kitchen equipment and tools are cleaned and maintained regularly.
6. Inventory Management:Assist in ordering and managing inventory of food and kitchen supplies.
   Monitor stock levels and report shortages to the kitchen manager or chef.
7. Compliance:Adhere to all food safety and sanitation regulations.
   Follow health and safety guidelines in food preparation and handling.

Qualifications:

• Previous experience as a cook in a restaurant or similar setting.
• Formal culinary training or certification is preferred but not always required.
• Knowledge of kitchen equipment and cooking techniques.
• Familiarity with food safety and sanitation standards.
• High school diploma or equivalent.

Come join us and be an integral part of a dynamic, pre-opening team at PULSII where French and Italian traditions blend with specially selected Japanese ingredients to create a culinary Masterpiece with perfect balance, through wood-fired cuisine.

Strategically located in the heart of the bustling Tanjong Pagar enclave, our new and exciting up-coming restaurant aims to delight our guests with innovative wood-fire dishes, carefully tended to by our well-trained Chefs, celebrating the best of these diverse, culinary heritages.

If you have a burning passion in culinary creativity and fuelled-up to thrive in a fast-paced restaurant environment, we warmly welcome you to join us on our trail-blazing culinary journey.

Position Overview:

We are seeking a hungry, driven and highly motivated Commis Chef to join our new pre-opening team. Under the guidance and warm leadership of our Executive Chef, you will have the unique opportunity to learn a fusion of French, Italian and Japanese wood-fired cuisine, where you will play an important role in ensuring the high quality and consistency of our dishes. Working alongside our select group of chefs, you will support our Executive Chef and the team in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.

Responsibilities:

• Learn to prepare and cook a variety of exquisite dishes according to menu specifications, incorporating elements of French, Italian, and Japanese cuisine.
• Help monitor and maintain inventory levels, ensuring optimum freshness of ingredients and minimizing waste.
• Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
• Collaborate with the team to continuously improve kitchen operations, contributing ideas for menu development, cost control, and process optimization.

Requirements:

• Interested applicants with no prior experience but possess strong willingness to learn are welcome to apply.
• Basic culinary skills with a passion for experimenting with flavours and techniques will be advantageous.
• Knowledge or interest in French, Italian and/or Japanese culinary traditions and/or cuisine is good to have.
• Good time management and organizational abilities, with the ability to work efficiently in a fast-paced environment.
• A team-player with good communication skills and a positive attitude is important.
• Relevant culinary qualifications and certifications is preferred, but not mandatory.

Benefits:

• Competitive salary and benefits commensurate with experience, including opportunities for performance-based incentives.
• Opportunities for career growth and advancement within our expanding Group.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

Must have experience to prepare all the bellow all items

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Lunch

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

:

All Types of Salads

Must have experience to prepare all the bellow all items

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Lunch

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

:

All Types of Salads

SEEKING EXCEPTIONAL TALENT!

Elevate your career with our rapidly expanding restaurant group!

We are the proud operators of Altro Zafferano and Griglia Open Fire Italian Kitchen (Craig Road & East Coast Road), three of Singapore's distinguished dining destinations. As we're opening a new restaurant,we're excited to offer our team even more opportunities for growth and advancement.

** ADVANTAGES OF JOINING OUR TEAM: **

* Continuous Learning & Career Growth:
Engage in a fulfilling journey of skillrefinement within an environment that encourages learning and provides tangibleopportunities for career progression.
* Competitive Remuneration:
Your hard work and dedication are valuable to us.Enjoy a competitive salary, innovative incentive programs, and an additional bonusfor split-shifts alongside our standard straight-shift schedule.
* Balanced Work Schedule:
Our 5-day work week with straight-shift schedulesensures you maintain harmony between your work and personal life.
* Employee Benefits:
We care about your wellbeing. Take advantage of our medicalbenefits, staff meals, and night transportation claims (when applicable).
* Dynamic Workplace Culture:
Thrive in our vibrant and innovative workplaceculture. We foster a growth mindset and are committed to continual improvement.

Be part of our prestigious establishments and contribute to the exciting journey of ourupcoming restaurant. Apply today, and let's ascend to new heights together!

Job Responsibilities:

• To assist the Head Chef / Sous Chef / Junior Sous Chef during service for timing andprogress of all dishes
• To ensure that the presentation, taste, texture, and quantity are maintained to thestandards
• To ensure that the correct and same ingredients are used as specified by the HeadChef / Sous Chef / Junior Sous Chef to ensure quality is upheld at all times
• To assist the Team in the overall checking and maintaining of your station and toassume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in yoursection
• To ensure by checking that all dishes prepared and presented in your section are tothe standard laid by the Company

Requirement

• Minimum 1-2 years of working experience in the restaurant or hospitality industry
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated
• Able to work weekends and public holidays
• Immediate availability
• Only Singaporean are preferred

Interested applicants are invited to send your updated resume via
Apply Now.

- Working in near Kovan/Serangoon area

- Near to MRT

- At least 2 years experience in Korean Cuisine

- Have hyigene certificate

- Team player

- Help to manage the kitchen

- Enhance the food experience and presentation for customers

- Able to improve in the menu offerings

- Manage the inventory and ordering of stock as needed

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

• Assist on menu creation and development
• Supervising food preparation and presentation
• Managing kitchen staff, including hiring, training, and scheduling
• Ensuring food safety and sanitation standards are met
• Monitoring inventory and ordering supplies
• Maintaining kitchen equipment and facilities
• Developing and implementing cost-saving measures
• Ensuring consistency in food quality and portion sizes
• Collaborating with management on budgeting and financial planning
• Adhering to health and safety regulations
• Handling customer inquiries and special requests regarding food preparation

We are seeking a skilled and passionate Indian Cook to join our restaurant team. As an Indian Cook, you will be responsible for preparing authentic Indian dishes, ensuring the highest quality of food taste and presentation. You should have a deep understanding of Indian spices, cooking techniques, and regional cuisines to deliver an exceptional dining experience to our patrons. This role requires creativity, attention to detail, and the ability to work efficiently under pressure.

Key Responsibilities:

• Prepare and cook a variety of Indian dishes such as curries, tandoori specialties, biryanis, and vegetarian options according to authentic recipes.
• Ensure all dishes are prepared in compliance with food health and safety regulations.
• Maintain cleanliness and organization of the kitchen and work areas.
• Monitor and manage inventory of ingredients and supplies.
• Collaborate with kitchen staff to maintain smooth and efficient service.
• Adapt recipes to meet customer preferences and dietary needs as required.

Requirements:

• Proven experience as an Indian Cook or relevant role in a restaurant setting.
• In-depth knowledge of Indian spices, cooking techniques, and regional cuisines.
• Ability to handle and prepare a wide range of Indian dishes from different regions.
• Strong attention to detail and passion for creating high-quality dishes.
• Ability to work well under pressure in a fast-paced environment.
• Excellent communication and teamwork skills.
• Certification from a culinary school or relevant training is a plus.
• Must be legally eligible to work in [Location].

Benefits:

• Competitive salary commensurate with experience.
• Opportunities for career growth and development.
• Friendly and supportive work environment.
• Staff meals and discounts.

Application Process:If you meet the above qualifications and are excited about the prospect of joining our team as an Indian Cook, please submit your resume and cover letter detailing your relevant experience and why you are passionate about Indian cuisine. We look forward to hearing from you

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

Head Chef(Catering)

6 days Monday - Sunday: 6am to 3pm, 7am to 4pm, 9am to 6pm
Rest day depend on schedule

$4600- $6000

MacTaggart Rd

KEY RESPONSIBILITIES:

Enforcement of Health and Hygiene Standards:

• Maintain strict adherence to health and hygiene regulations in all kitchen activities.
• Lead by example in promoting cleanliness, sanitation, and food safety among kitchen staff.

Food Preparation and Presentation:

• Oversee the plating and presentation of food items per established standards and recipes.
• Ensure all dishes are prepared to the highest quality and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect incoming items to ensure they meet quality standards.
• Monitor food quality during cooking, addressing issues promptly to maintain consistency and excellence.
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.

Menu Development and Planning:

• Collaborate with management and culinary team in designing menus that reflect seasonal ingredients, trends, and guest preferences.
• Offer suggestions and creative ideas to enhance kitchen performance and dining experience.

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
• Provide training and mentorship to kitchen staff, ensuring proficiency in culinary techniques, procedures, and safety protocols.
• Foster a positive work environment, motivating staff and promoting teamwork and collaboration.

Problem Solving and Leadership:

• Proactively address any issues or challenges in the kitchen, demonstrating effective problem-solving and decision-making skills.
• Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless service execution.

Menu Planning and Inventory Management:

• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.
• Manage inventory levels and supplies, ensuring adequate stock while minimizing waste and spoilage.