Total 8,134 Full-time chef job vacancies in Singapore

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

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

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

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

Requirements:

* Profound knowledge of different kinds of beverages

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

* Able to work night shift

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Set up workstations with all needed ingredients and cooking equipment
• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments on food preparation to accommodate customers specific request such as special diet or allergies
• Ensure great presentation by dressing dishes before they are served
• Season food according to recipes or company needs
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Manage and ensure kitchen food cost is on a healthy range
• Minimize food wastage
• Able to assist additional duties as requested by Superior and Management as and when required.

Job Requirement:

• Proven experience as Cook
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Excellent physical condition and stamina
• Able to work independently and under pressure
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in hot and humid environment
• High school diploma or equivalent; Diploma from a culinary school will be an advantage
• Able to work flexi shift, and able to work on Weekends & Public Holidays
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Your talent is welcome!

Victus Group Asia is a food solutions company, focused on the following sectors:

1. High-quality catering solutions for the education industry (e.g. canteen services, bento meals, school events)
2. Memorable events in our historic venue (weddings, corporate, parties) within Singapore’s Masonic Hall building, with great food and drinks,

As we scale up and level up, we are looking for the right Chef de Partie to support our Culinary Teams.

The Chef de Partie, a trained chef is responsible for a range of different food preparation in kitchens for meat & fish, vegetables, sauces and/or pastries. He/she meets the Sous Chef daily to review the requirements of the day’s meals and time frames for in-house service and/or dispatching to delivery. Supervise the assigned workstation functions and assign duties and responsibilities to the team of commis cooks.

Every day is different however, your standard responsibilities will be the following:

Key Tasks

1. Clean and Sanitise work areas at the start and end of work shift
2. Ensure that utensils and equipment are cleaned/ functionable and ready to use and prepare food
3. Prepare, cook and present quality dishes within the speciality kitchens
4. Familiar with the menu and know the ingredients, method of cooking and the cooking time
5. Monitor portioning by correctly using ingredients & equipment to minimise loss and wastage
6. Collaborate with the Sous Chef in creating menu items, recipes and developing dishes
7. Train and monitor the team of commis cooks for proper service in operation, cleaning and maintaining equipment and tools
8. Assist with basic food preparation/ packaging and in service operations when required

Functional / Technical Experience

• Previous experiences in events/ catering/ cafeteria in high-volume production environment
• Food Safety and Hygiene and Basic Food Allergens
• Workplace Safety and Health for Kitchen Operations
• Hot and Cold kitchen preparation and cooking
• Time management and planning
• Teamwork and Interpersonal Skill; communicates easily/ openly with integrity
• Multicultural awareness and able to work and thrive within a culturally diverse environment

Qualifications

- WSQ Food Safety and Hygiene-1

- Minimum Professional Certificate or NITEC in Asian/ Western Culinary Arts is recommended

Benefits

1) Flexibility for weekend work based on business needs

2) Consistent working hours

3) Duty Meals are provided

4) Reporting place of work; Pasir Ris

5) Growth + development opportunities and career advancement

6) Medical Coverage

We wish to keep the hiring process simple, brief and friendly! For this job role, the process is as follows:

1. A brief screening call with our HR Specialist
2. A 3-day Skills Assessment along with an interview by the Head Chief

The job role offered will be based on your skill set, adaptability and flexibility.

At Victus, we are authentic, ambitious, passionate and caring.

Responsibilities

• Knowledge in cutting, slicing, and filleting different types of fish
• Inspecting the quality of fruits, vegetables, and fish used to prepare sashimi/ sushi dishes
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
• Well versed in all Japanese cuisines such as yakitori, noodle/ rice dishes, sushi, other hot/cold appetizers
• Maintaining a clean work environment in order to prevent food contamination
• Washing, peeling, cutting, and slicing ingredients
• Properly washing and drying all dishes, utensils, cooking instruments and cutting boards
• Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
• Packing take-out orders as needed
• Removing garbage, replacing garbage bags, and washing garbage cans.
• Mopping and sweeping the kitchen areas as required
• Storing ingredients and food items according to food safety standards.
• Ensure that kitchen and working area is properly organized and kept clean at all times.

Requirement

• 3 years relevant experience in the Japanese restaurant/ Izakaya
• Able to maintain high standard of food quality.
• Independent and self-motivated learner
• Take full responsibility for food menu development.
• Capable to support every team in the kitchen.
• Creative and passionate.
• Able to work long hours and rotating shift.

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 2 years
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working hours

• 5 days / 44 hours (Including weekends and PH)

• 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 and split shift
• Must be able to work extra hours or weekend if needed

Position title : Hotel cook

• Location: Beach Road
• 6 days ; Monday - Saturday (6.30am - 3pm) [off day based on schedule]
• Salary : $2,800 - $3,000 ( depend on experience)

Responsibilities & Duties :

• Preparation and cooking the food according to our café menu to our guest and cooking staff meal to all employees during each working day.
• Ensure all food and other items are stored properly.
• Maintenance high standards of food hygiene and kitchen cleanliness.
• Oversee the work of subordinates.
• Plan,discuss,create and derive new menu items if required.
• Other duties assigned by the management.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

As a Chef you will be responsible for:

• Assisting with the preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• 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.)
• Must be able to work night shift and 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 Descriptions

• Maintaining of kitchen area and work station cleanliness.
• Follow recipes and presentation specifications.
• Follow SOP for cooking and cutting food for
• 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

Job Requirements

• Willing to learn how to grill meat
• Candidates with kitchen experience preferred

Benefits

• Medical Benefit (up to $300per year)
• Sales Incentive
• CNY Bonus
• Staff Meal
• Team Luch/Dinner

Working hours

• 5 days work week
• 10am to 8pm
• More than 45hrs OT paid

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 Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working hours

• 5 days / 44 hours (Including weekends and PH)

Job Description :

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary

Job Requirement :

• Culinary school education will be an advantage.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on public holidays and weekends, as well as night shift work
• Can accept long time overtime

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

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tanjong Pagar / Maxwell
Salary Range: $2500 - $3200

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• 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.
• 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.
• 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.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

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

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

Welfare and Benefits:

• Daily Meal Allowance
• Bi-Monthly Incentives
• 13 Month Salary
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

Welfare and Benefits:

• Daily Meal Allowance
• Bi-Monthly Incentives
• 13 Month Salary
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

Welfare and Benefits:

• Daily Meal Allowance
• Bi-Monthly Incentives
• 13 Month Salary
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

• 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

The Culinary Chef manages head chefs , assistant chef 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. Developing or preparing unique cuisine from the Bangladesh/North Indian/ Parkistani style of sides dishes, menus and engaging with sourcing raw herbs, spices and rare ingredients not found locally for the production of mentioned delicacies food.

~ Administer purchasing and receiving procedures.
~ Apply principles of culinary science.
~ Apply principles of food chemistry.
~ Apply principles of food psychosociology.
~ Apply principles of gastronomy.
~ Implement loss/risk prevention.
~ Innovate with new culinary ingredients.
~ Interpret culinary nutrition.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage cost and quality controls.
~ Manage culinary operations.
~ Manage food & beverage operations.
~ Manage inventory control system.
~ Manage site/outlet and equipment maintenance.
~ Master cook and chill methods.
~ Master recipes from various cuisines.
~ Perform culinary application and techniques.
~ Plan and develop menus for food service establishments.
~ Prepare herb and spice blends of various cuisines.
~ Use herbs and spices in various cuisine preparation and presentation.

- Handling and sourcing for rare and raw ingredients for the production of designed dishes with the head chefs.

Need to have self-knowledge and knowhow in preparing but not limited to the following dishes/delicacies:

Bangladesh / North Indian/ Pakistani Food Specials:

Paneer tikka masala, Paneer butter masala, Kadai subzi, Palak paneer, Aloo Gobi masala, Paneer shimla mirchi, Aloo mutter, Aloo baingan, Bhindi masala, Veg julfrizi, Malai kofta, Mutter paneer, Green pies masala

Non veg:

Andhara chicken curry, Egg masala, Prawn pepper masala, Prawn chettinad, Chicken chettinad, Mutton chettinad, Fish chettinad, Mutton pepper masala, Chicken adraki, Chicken kalapuri

Bhuna gose mutton, Chicken stew, Banrasi dumaloo, Butter chicken, Nawabi chicken, Chicken do pyaza, Punjabi chicken, Chicken tikka masala, Chicken hydrabad, Chicken Rogen Josh, Chicken handi, Nurgaish kofta (chicken $ mutton, Prawn curry, Fish masala, Kheema mutton, Mathi chicken, Chicken dhoiwala, TANDOORI NON VEG starter, Chicken sizzer, Mutton sizzer, Koriendar chicken sizzer , Chicken tikka Sizzer, Afghani chicken, Tandoori Chicken, Tangairi kabab, Chicken tikka, Angari kabab, Chicken Sikh kabab, Rasimi kabab, Hariyali kabab, Malai kabab, Kalme kabab

VEG SRARTER: paneer tikka, Veg sikh kabab, Gobi tikka, Hariyali aloo, Paneer sizzler, Gobi sizzler, NAAN and ROTI, Panner kulcha, Tandoori roti, Plain naan, Butter naan, Aloo parota, Garlic naan, Hariyali naam, Tandoori parota, Methi parota, Onion parota, Staft kulcha, Stoping naan (veg $non veg)

Our group is seeking experienced Head Chefs to join us and lead various restaurant concepts within our portfolio.

Our current establishments encompass a diverse range of dining experiences, from European cuisine and all-day dining at hotels to multi-food concepts within a container park. We are currently seeking innovative and accountable individuals to spearhead our up and coming casual European-Asian restaurant, Peranakan restaurant, and Southeast Asian-themed all-day dining café.

The ideal candidates will be responsible for developing creative and enticing menus tailored to each concept. Our focus is on exceptional food quality, ensuring that our intricate and fine dishes take center stage. These individuals will oversee kitchen operations for their respective restaurants.

As a talented professional in the culinary industry, you can expect opportunities for career growth and advancement within our organization.

Contemporary. Visionary. Suave, join us if you believe you have what it takes!

Responsibilities:

- Create high-quality, premium dishes and desserts that reflect the theme of each establishment.

- Efficiently manage and supervise daily kitchen operations.

- Develop classic and innovative menus that align with the unique concepts of each restaurant.

- Implement cost and quality control measures.

- Demonstrate effective manpower management skills through scheduling.

- Collaborate closely with other departments to achieve the company's objectives.

Requirements:

- Profound knowledge of respective cuisines, including culinary techniques and current trends.

- Ability to craft seasonal menus that showcase fresh ingredients.

- Culinary education from reputable institutions preferred.

- Minimum of 3 years of experience in a related field.

- Familiarity with hygiene, health, and safety practices and regulations (HACCP, H&S regulations).

- Experience in managing large-scale on-site and off-site premium catering.

- Proficiency in strategic planning and execution to meet company goals.

- Self-driven, hardworking, and capable of leading kitchen teams effectively.

We regret that only shortlisted candidates will be contacted for further consideration.

Senior Chef De Partie

Location: CHIJMES

Employment Type: Full-time, 5 days per week including weekends

Salary Range: $2300 to $2700 per month, depending on experience

Benefits: No salary deducted for CPF contribution

Meals provided

Salary increments after probationary period

Job Description:

We are currently seeking dedicated and skilled individuals to take up our role as Chef de Partie and Senior Chef de Partie. As a Chef de Partie, you will be responsible for preparing and cooking high-quality dishes in your designated section, ensuring that the standards of the kitchen are maintained at all times. As a Senior Chef de Partie, you will also be responsible for supervising and training junior kitchen staff.

Key Responsibilities:

• Prepare and cook dishes according to the menu and standards of the restaurant
• Ensure that food preparation areas are clean and hygienic at all times
• Assist in the development of new dishes and menus
• Supervise and train junior kitchen staff (Senior Chef de Partie)
• Maintain high standards of food quality and presentation

Requirements:

• Proven experience as a Chef de Partie or similar role
• Culinary qualifications or relevant certifications
• Strong knowledge of food safety and hygiene practices
• Ability to work well under pressure in a fast-paced environment
• Excellent teamwork and communication skills
• 
  

How to Apply:

If you are passionate about cooking and have the relevant experience and qualifications, we would love to hear from you. To apply, please send your resume and cover letter to [email protected]or contact us on WhatsApp at +65 97504142 with the subject line "Chef de Partie / Senior Chef de Partie Application".

Join our team and be part of a dynamic and exciting culinary environment!

Job Description & Requirements

Good culinary and teamwork skill

Handworking and willing to learn and share

Ensure ingredients and final products are fresh.

Ensure and maintain the cleanliness of kitchen and premise.

Follow recipes, including measuring, weighing and mixing ingredients.

Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.

Present, garnish and arrange final dishes.

Stock-take and ordering of ingradients and supplies

Able to work on weekend

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

Welfare and Benefits:

• Daily Meal Allowance
• Bi-Monthly Incentives
• 13 Month Salary
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding