To manage and supervise the daily kitchen works and ensure smooth operations. Including purchases of ingredients, food preparation, and cooking, Control of food quality, and presentations. Manage the cost of goods sold, Experience in Local and South East Asia Cuisines. Innovative recipes creation, and menu planning. Liaison with suppliers and interact with customers. Simple daily bookkeeping

• Design and create menus that align with the restaurant's

concept and customer preferences.

• Develop new recipes and refine existing ones to maintain high

standards of quality and presentation.

• Adjust menu offerings based on seasonal availability and

customer feedback.

• Monitor food quality, presentation, and taste to ensure

consistency and high standards.

• Maintain compliance with food safety regulations, including

proper handling, storage, and sanitation.

• Conduct regular inspections to ensure cleanliness and

organization in the kitchen.

Job Responsibilities:

1. Assists Chef in ensuring smooth day to day operations in the kitchen.

2. Maintains a high standard in hygiene and follows the safety and hygiene regulations set by National Environment Agency (NEA) and SFA.

3. Follows all hygiene, sanitary and safe food handling procedures in accordance to Hotel’s standards.

4. Performs daily routine tasks such as preparing daily Mise en place (putting in place), food preparation etc. without supervision.

5. Helps and prepares food items as per standard recipes whilst maintaining optimal food portioning and minimizing food wastage.

6. Ensure sufficient stocks in storage and informs superior for replenishment.

7. Ensures all food is placed in appropriate containers and are labeled and stored in designated areas.

8. Selects appropriate service dish for meals and food ordered and presents food in accordance to hotel’s standards.

9. Ensures all kitchen equipment and tools are used safely, correctly and kept in good working condition at all times.

10. Performs any other duties and responsibilities as assigned by the Management.

Requirements:

1. Possesses basic food hygiene certification.

2. Willing to work on weekends and public holidays.

Chef

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2800-$3000

Job Scope
-stir fry rice and noodle dishes

Interested personnel kindly contact WhatsApp: https://wa.me/6592994753 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Cook / Chef

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2,800-$3,000

Job Scope
- Stir fry rice and noodle dishes

Interested personnel kindly contact WhatsApp: https://wa.me/6592994753 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Career Progression to Supervisor Chef within 6 months

Training Period 2 - 12 weeks (clear passing criteria)

- Annual Leave

- Medical Leave

- Medical Subsidy

- CPF (if applicable)

To include but not limited to

· Providing and maintaining high quality standards and procedures in preparing and serving all food.
· Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
· Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.
· Ensuring that all food quality meets specifications and guarantees.
· Maintaining a solid knowledge, understanding and preparation of base stocks and soups.
· Regularly restocks all kitchen supplies and food items required for service.
· Properly labeling and dating all products to ensure safekeeping and sanitation.
· Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
· Assisting the Chefs in all health, safety, and sanitation procedures
· Assisting in lowering all food costs and wastes.
· Ensuring all products are rotating on a first-in, first-out philosophy.
· Maintains a solid menu knowledge and attention to detail with plate presentation.
· Maintaining a high level of professionalism
· Working as a team, assisting all guests’ and employees’ needs and inquiries.
· Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.

Hiring Singaporean/PR only (No quota)

Coffeeshop Western Stall Kitchen Assistant / Cook (Full-Time)

Working location (Toa Payoh / Jurong East)

Salary $1900 - $2100

5 days work week (9 hours daily)

- 2 days off

- Working hours 12pm to 10pm (1 hour break in-between)

Good to have experience. But not required. (Training provided)

Job scope

- Prepare food accordingly to company's SOP

- Taking Order / Cashiering

- Maintain Cleanliness of stall / Light dishwashing

JOB Requirements

To include but not limited to

· Providing and maintaining high quality standards and procedures in preparing and serving all food.
· Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
· Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.
· Ensuring that all food quality meets specifications and guarantees.
· Maintaining a solid knowledge, understanding and preparation of base stocks and soups.
· Regularly restocks all kitchen supplies and food items required for service.
· Properly labeling and dating all products to ensure safekeeping and sanitation.
· Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
· Assisting the Chefs in all health, safety, and sanitation procedures
· Assisting in lowering all food costs and wastes.
· Ensuring all products are rotating on a first-in, first-out philosophy.
· Maintains a solid menu knowledge and attention to detail with plate presentation.
· Maintaining a high level of professionalism
· Working as a team, assisting all guests’ and employees’ needs and inquiries.
· Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Cook
• Working Location: East - Parkway Parade (Nearest MRT: Marine Parade MRT) or North-East – Seletar Mall (Nearest LRT: Fernvale)
• Working Hours: 5.5 days / 10 am-9 pm ( 1.5-2 hours lunch break)
• Salary Package: Up to SGD 2700 + OT + Performance Bonus (Gross Salary up to SGD 3600)
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge of the Company’s products
• Good personal hygiene practice
• A food hygiene certificate is a plus

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 #67107 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 | Celine Tan | EA Reg No.: R1873694

Job Description

• Oversee and assisting chief cook to manage selected outlet's kitchen staffs
• Oversee the daily operation of the kitchen
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Designing and implementing new ideas for the menu
• Ensuring the kitchen standards are being followed and adhered to by all employees

Requirements

• At least 2 years of relevant working experience as Assistant Cook
• Must be dedicated and committed
• Able to communicate in Mandarin

Job Description

• Oversee and manage selected outlet's chefs and kitchen staffs
• Oversee the daily operation of the kitchen
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Designing and implementing new ideas for the menu
• Ensuring the Kitchen standards are being followed and adhered to by all employees

Requirements

• At least 3 years of relevant working experience as Chief Cook
• Must be dedicated and committed

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

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 #68431 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 Hours: 5.5 days rostered work week

Location: Napier / Hillview / Sixth Avenue / Haw Par Villa

Salary: up to $2600

Requirements:

• Certificate in Culinary Skills or its equivalent
• Preferably 1 year working experience in Western cuisine.
• Able to work on weekends/public holidays

Job Scope:

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

1. 1st Outlet from Japan : Well known Yakiniku & Shabu Shabu Brand !We are going to open our 1st overseas Yakiniku & Shabu Shabu outlet in Dec 2024. Join our team and together bring the joy to our customers.

1) Royal Global Pte Ltd is 100% subsidiary of Royal Shoji Inc in Japan.

2) Established in 1970 in Tokyo Japan.

3) There are more than 100 outlets in Japan and over 50 are restaurants.

4) Work Place : L3 100AM mall / 100 Tras Street 079027.

2. Job Descriptions

Assist in the preparation of ingredients and cooking tasks as directed by the Senior Chef.

Maintain cleanliness and organization of the kitchen, including washing dishes, sanitizing surfaces, and disposing of waste.

Assist in receiving, unpacking, and storing supplies and ingredients in the correct storage areas.

Follow all health and safety guidelines to ensure a safe working environment.

Perform other kitchen-related duties as assigned by the Senior Chef.

3. Roles & Responsibilities.

1) Ensure that food preparation areas are clean and hygienic.

2) Storing and distributing ingredients.

3) Washing, peeling, chopping, cutting and cooking of foods.

4) Ensure food preparation meets company SOP and Recipe.

5) Keep up-to-date with current promotions and new items in menu.

6) Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7) Assist in keeping food wastage to minimum, through correct product measurements.

8) Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9) Always adhere to all company policies and procedures.

10) Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11) Any other duties as assigned by Branch Chef or Restaurant Managers.

4. Requirements

1) At least 2 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2) Mature and positive attitude.

3) Basic Food Hygiene Certification is a must.

4) Able to commit on weekends and public holiday.

5) Able to accept split shift.

Medical & Dental Benefits
AWS + PB
Friendly working culture

Preschools Islandwide Singapore

医疗和牙科福利

AWS+PB 花红

友好的工作文化

新加坡全岛幼儿园

Job Description:

You will help to cook and feed a school full of preschool children. You will cook nutritious food for them according to the menu prepared by the school. You will need to work efficiently and plan your time well so that meals can be delivered on time.

您将帮助为一所幼儿园儿童的学校做饭和提供食物。 您将根据学校准备的菜单为他们烹制营养丰富的食物。 您需要高效工作并规划好时间，以便按时送餐。

Job Responsibilities:

• Prepare meals for the children (Breakfast, Lunch, Refreshments)
• Deliver meals to classrooms
• Ensure Kitchen/Dining area is clean and hygienic
• Sweep and use detergent to scrub the kitchen area and kitchen ware
• Pack and clear away rubbish
• Assist with food replenishment/ stock take
• Replenish drinking water in classrooms
• Simple cleaning is required, when necessary, on Monday - Friday and some half day on Saturdays (44hours)
• 准备餐点 （包括早餐，午餐和茶点）
• 将餐点送到课室
• 保持厨房/用餐区的清洁与卫生，清洗剂折叠面巾，打扫及托刷厨房，打包及清理垃圾（包括用过的餐具）
• 协助食物补给
• 补充教室内的饮用水
• 有必要时需做简单的打扫，特别是在星期六工作日 (44 hours)

Requirements:

• Prior experience in cooking/handling food for a big group of people
• Good time management skills
• Possess basic food hygiene certificate
• Collaborate in a respectful and friendly way to staff and children
• 具有为一大群人烹饪/处理食物的经验
• 良好的时间管理能力
• 拥有基本食品卫生证书
• 以尊重和友好的方式与员工和儿童合作

Interested candidates please kindly send your updated CV to [email protected] or whatsapp 8952 8009 to apply!

有兴趣的候选人请将更新后的简历发送至 [email protected] 或 Whatsapp 8952 8009进行申请！

Cloud Recruitment Pte Ltd (23C1888)

Sarah (R23112021)

Telegram Handle: Preschool Jobs Singapore

Facebook Page: Preschool/Childcare Jobs in Singapore

1. In charge of planning and developing menus that appeal to customers while meeting the restaurant's financial goals.

2. Responsible for selecting ingredients, creating recipes and designing menus that offer a variety of dishes that cater to different tastes and dietary requirements.

3.Consider food costs and ensure that menu items are priced appropriately to maintain profitability while providing good value to customers.

4. Update the menus regularly to keep up with seasonal changes and incorporate new ingredients and cooking techniques.

1. 1st Outlet from Japan : Well known Yakiniku & Shabu Shabu Brand !We are going to open our 1st overseas Yakiniku & Shabu Shabu outlet in Dec 2024. Join our team and together bring the joy to our customers.

1) Royal Global Pte Ltd is 100% subsidiary of Royal Shoji Inc in Japan.

2) Established in 1970 in Tokyo Japan.

3) There are more than 100 outlets in Japan and over 50 are restaurants.

4) Work Place : L3 100AM mall / 100 Tras Street 079027.

2. Job Description.

We are looking for a professional Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

3. Roles & Responsibilities

1) Ensure that food preparation areas are clean and hygienic.

2) Storing and distributing ingredients.

3) Washing, peeling, chopping, cutting and cooking of foods.

4) Ensure food preparation meets company SOP and Recipe.

5) Keep up-to-date with current promotions and new items in menu.

6) Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7) Assist in keeping food wastage to minimum, through correct product measurements.

8) Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9) Always adhere to all company policies and procedures.

10) Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11) Any other duties as assigned by Branch Chef or Restaurant Managers.

4. Requirements.

1) At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2) Mature and positive attitude.

3) Basic Food Hygiene Certification is a must.

4) Able to commit on weekends and public holiday.

5) Able to accept split shift.

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

• Salary UP$2700 + Incentive + OT

• Variable Bonus + Meal Provided

• Working days: 6 days (8:00am – 5:00pm)

• Working Location: Bedok

• Excellent Welfare & Benefits

• Well Established F&B Company

Job Scope

• Assisting Chefs to prepare and arrange food ingredients to meet the production schedule demands.
• Maintaining and organising kitchen inventory and arrangement and storage of raw ingredients.
• Packaging of finished products and organisational of storage facilities.
• Operating a variety of kitchen appliances including cutters, knives, mixers and ovens.
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils.

Requirement

• GCE N Level and above
• 1 – 2 years’ relevant working experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Must cook north indian,south indian food.Need experience in Tandoor,curry and chat items.Know how to make indian sweets too.He must have good experience in indo-chinese menu too.Must be willing to work on weekends and public holidays.

The Head Cook in an Indian restaurant is responsible for overseeing the kitchen operations, ensuring high-quality food preparation, and maintaining culinary standards. Here’s a detailed job scope:

1. Menu Development

• Create and update the restaurant’s menu, incorporating traditional and contemporary Indian dishes.
• Experiment with recipes and presentation to enhance customer experience.

2. Food Preparation

• Supervise the preparation and cooking of dishes, ensuring authentic flavors and quality.
• Train kitchen staff in proper cooking techniques and use of spices.

3. Quality Control

• Maintain high standards of food quality and presentation.
• Conduct regular taste tests and inspections of dishes.

4. Inventory Management

• Manage inventory levels, ensuring availability of ingredients.
• Order supplies and maintain relationships with vendors for sourcing spices and other ingredients.

5. Staff Management

• Lead and supervise kitchen staff, assigning tasks and ensuring teamwork.
• Provide training and mentorship to junior cooks and kitchen staff.

6. Hygiene and Safety

• Ensure compliance with health and safety regulations in the kitchen.
• Implement and enforce food safety practices and cleanliness standards.

7. Customer Interaction

• Occasionally interact with customers to gather feedback and understand preferences.
• Address any complaints regarding food quality or service.

8. Cost Control

• Monitor food costs and waste, implementing strategies to minimize expenses.
• Contribute to budgeting and financial planning related to kitchen operations.

9. Operational Efficiency

• Streamline kitchen processes for efficient service, especially during peak hours.
• Ensure proper maintenance of kitchen equipment.

Skills Required:

• Extensive knowledge of Indian cuisine and cooking techniques.
• Strong leadership and team management abilities.
• Excellent communication skills and attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Must cook north indian tandoor,curry and chat items.Can make indian sweets