Total 7,801 Others/Any sous chef job vacancies in Singapore

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

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]

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Able to conduct regular HACCP audits and documentation, to ensure there are adhered.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be contacted.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· 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

· Ensure proper hyigene and cleanilness

Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

Job brief

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking according to the chef’s recipes and specifications. Your work will be an important factor to a client’s contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success.

Responsibilities

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

Requirements and skills

• Proven experience in a Chef de Partie role
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Demo Chef [Kitchenware]

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Nearby Maxwell MRT
Salary Range: $3000 - $3500

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

Brief description of the Restaurant

Shoukouwa is one of the famous michelin star Sushi restaurants in Singapore.

With the choicest and freshest seafood flown daily from Tokyo’s Toyosu Market (previously known as Tsukiji Market), Shoukouwa presents the treasures from the seas around Japan at their peak periods. Working with a handful of select suppliers, our chefs ensure that our guests receive pure delightful bliss on their tongues, and a memory for a lifetime.

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second 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 is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• 5-10 years of Sushi cooking experience
• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Recommendation Points

• Work as a 3rd chef in the kichen
• You can work in one of the famous michelin star Sushi restaurants in Singapore.
• Learn traditional edomae sushi preparations.

Working hours

• 5 days
• Tuesday to Saturday
• 10am to 3pm, 5pm to 11pm : break during split shift
• Sunday, Monday, Off day

We are looking for professional japanese chef with experience sashimi and donburis to join us. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibility

- Cooking and Food Preparation Duties

-Coordination with service staff before food prep on special request and/or food allergies

-Monitor food stock and place orders

-Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift

-Any other ad-hoc assignments as required

Job Requirement

-At Least 2 Years of Kitchen Experience in Japanese Cuisine in Donburis & Sashimi

- Experience in Food Management and Hygiene Environment Management

-6 Working Days per week with the ability to work weekends/public holidays

• Assist Sous Chef in charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Brief description of the Restaurant

Latteria Mozzarella Bar, a slice of Southern Italy located just behind Singapore’s bustling CBD area, in the charming Duxton Hill. Our restaurant offers the freshest Mozzarella and Burrata cheeses interpreted in various ways, as well as an extensive traditional Italian cuisine. Located in a historic shophouse, our cosy indoor restaurant comes with a lush alfresco terrace which provides an idyllic setting - perfect for an unforgettable dining experience.

Job Descriptions

• Preparing specific food items and meal components at your station
• Following directions provided by the head chef
• Collaborating with the rest of the kitchen team to ensure quality food and service
• Keeping your area of the kitchen safe and sanitary
• Stocktaking and ordering supplies for your station
• Assisting in other areas of the kitchen when required.

Job Requirements

• 3 years of working experience in Italian or Western cuisine
• ability to work well in a team
• knowledge of best practices for safety and sanitation
• passion for delivering great food and service
• able to work shifts during weekends and public holidays in a fast-paced environment

Benefits

• Medical
• Taxi
• Meal allowances and staff meals

Working hours

• 5 days per week

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
Assisting with the unloading of delivered food supplies.
Organizing and correctly storing food supplies.
Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

- Fresh Graduates with culinary skills and passion are welcomed

- Willingness to learn and enjoy staying in the kitchen environment

We regret that only shortlisted candidates will be notified.

Adeline Tan

EA Licence Number: 23C1668

Registration Number: R23115708

Ezline Pte Ltd

• Location: Central
• 5 days week / 44 hours per week
• Able to commit on PH & Weekends
• Salary: up to $3,500

JOB RESPONSIBILITES

• Plans, prepares and cooks menu items as directed by the Sous / Head Chef.
• Assists in the development and planning of menus, including future food trends, new styles of service and concepts.
• Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.
• Demonstrates and instructs cooks in food preparation and cooking skills.
• Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.
• Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.
• Maintains a consistent understanding of food costing, sales mix and menu planning.
• Enforces controls to minimize food and supply waste and pilferage.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.
• Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.
• To take responsibility for contributing towards own development and attend training sessions or courses when required.
• Support safe work habits and a safe working environment at all times.

Requirement:

• Candidate must possess at least 2-3 years relevant experience in dining cuisines;
• Must have completed Basic Food Hygiene course
• Willing to work on weekends and public holidays.

Key responsibilities

• Handle day-to-day operations in the kitchen
• Prepare food in accordance to customer orders
• Maintain quality and presentation consistency of all food items
• Ensure that all food items are handled and stored in accordance with hotel standards and health regulations

Ideal requirements

• Qualifications/certifications in Culinary Arts, Food & Beverage and/or relevant fields
• Team player with good communication skills
• Able to commit shift work including weekends and public holidays
• Relevant experience in kitchen

Company Description

Surrey Hills Grocer aims to be the most authentic Australian destination grocer by bringing honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer everyone a taste of warm Australian hospitality.

As a service Kitchen Assistant, you will assisting the Chef in food preparation.

Job Description

-Manage kitchen operations including food preparation, cooking, and presentation

-Assist in maintaining high standards of hygiene and cleanliness in the kitchen and storage areas

-Ad Hoc duties given by superior

Requirement

-No Experience welcome

-Prefer to Have Food Hygiene Cert

What you can expect to gain from the job:

- An opportunity to work in a unique F&B concept involving both a grocer and a cafe
- Staff Meals and Discount across all outlets

Only Singaporeans / PR / LTVP may apply.

Interested applicants pls whatsapp 83321427

Description
A contemporary Eurpean Cuisine Concept. Be in the fast-paced team to unleash your potential. We are hiring the passionate pastry assistants to be part of our team today

Job Description：
- Lead the preparation, production and presentation activities.
- Assist to manage kitchen and storage equipment repairs, maintenances and malfunctions.
- Record food spoilage and communicate to the team
- Prepare market list according to daily food orders.
- Ensure stock rotation to minimize wastages.
- Update production schedules, recipe cards, and plating guides.
- Adhere to sanitation, cleanliness, health and safety regulations.
- Ensure kitchen equipment and supplies are maintained clean and sanitized.
- Develop new menus and test new recipes.

Job Requirements:

- Diploma or degree in the related field

- Fine dinning experience is a plus

- Innovative in developing new pastry items

- Able to use microsoft office

1. Hiring and training: Hire, train and manage kitchen staff including setting schedules and leading pre-shift meetings

2. Menu development: Develop recipts and menus (especially Thai foods), determine plating and presentation plans, and set menu price

3. Food safety: Enforce food quality by expediting orders and creating new dishes

4. Food safety: Enforce food safety standards and ensure compliance with health codes and regulations

5. Inventory and supplies: Manage food costs and inventory, and stock the kitchen with necessary supplies

6. Communication: Communicate kitchen needs to restaurant manager,owners and kitchen staff. Understanding of English, Chinese and Thai dialects are essential.

7. Productivity: Ensure high productivity and staff satisfaction

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

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]

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities:

• Responsible for cooking and food preparation in a timely manner.
• Cook Western meals or Asian meals.
• Ensure compliance to food quality, food safety and hygiene standards.
• Check the quality of raw and cooked food products.

Requirements:

• Able to commit to 6 days work week on rotational shift.
• Basic Food Hygiene Certificate.
• Able to work on weekends and public holidays.
• Willing to work in Hospital environment.

Other information:

• Training Provided
• AWS
• Medical Benefits

Working location: Raffles Hospital