Specialise on Hand-Made Wanton noodles freshly making.

• Inspecting the quality of vegetables, and meat used to prepare dishes
• Preparing various types of dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in food preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Quick Service/Hotel/Fine Dining restaurants
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

Job Description

• Assist to oversee entire kitchen / operations
• Control and direct the food preparation process and ensure quality of all food served meets company’s standards.
• Analyse customers’ feedback to improve food quality
• Ensure compliance hygiene, sanitation and safety standards
• Work with head chef to create new seasonal dishes and menus
• Monitoring and controlling stock levels
• Maintain food cost margins

Requirements:

• At least 5 years of culinary experience in a Chinese restaurant setting
• Preferably bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communication and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable
• Able to work under pressure
• Able to work weekends & PH
• Able to work split shifts
• Possess a cheerful disposition and willingness to learn

Responsibilities

· Design and plan new menu with Management and Production team.

· Station in Production Kitchen to work with Commercial team in food preparation, operations and end products with focus on volume and shelf life.

· Responsible to execute volume production of Western Cuisine/Products and Chinese Cuisine/Products or whichever is flavor of the month.

· Ensure kitchen cleanliness and cost-effective operational schedule.

· Manage kitchen team’s leave and work schedule.

· Ensure kitchen supplies, equipment is kept in good operational condition according to FSSC standards and processes.

· Oversee products in stock are inventorised and managed in FIFO order to customers.

· Constant management of ingredient cost and work with Commercial team for regular meetings with management for updates. Train and guide new staff for hot site and veg processing/packing production.

· Submit SOP timely by next business day of every production.

· Ensure food hygiene and FSSC standards.

· Lead FSSC documentation and audit with consultants and management.

Requirements

· Minimum of 5 years work experience in the F&B sector preferably in the restaurant kitchen in Western Hot Meal products

· Working knowledge of MS OFFICE.

· Flair and working knowledge of Western Cuisine

· Working knowledge and qualified in ISO22k operating procedures, HACCP maintenance and daily record keeping to ensure compliance to such standards is essential.

· The following competence listed, by no means exhaustive, is fundamental for effective management for this position:

~ 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.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

1. Assisting in Kitchen Management:Assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring smooth and efficient service.
   Help oversee and supervise the kitchen team to maintain high culinary standards and productivity.
   Ensure food is prepared and presented according to the restaurant’s standards and specifications.
   
2. Food Preparation & Cooking:Oversee and participate in the preparation of dishes during service, ensuring high-quality food production.
   Assist in the development of new menu items and specials, keeping up with industry trends.
   Ensure proper portion control, plating, and presentation of dishes before they are sent out to guests.
   
3. Training & Supervision of Kitchen Staff:Mentor and train junior kitchen staff, ensuring proper cooking techniques, cleanliness, and adherence to safety standards.
   Help supervise and manage kitchen staff during service hours, assigning tasks and ensuring that each station is operating efficiently.
   Provide guidance and feedback to junior chefs, cooks, and kitchen assistants to improve their skills.
   
4. Inventory & Stock Management:Assist with inventory management and ordering of food and kitchen supplies.
   Ensure all ingredients and supplies are stored and used correctly to minimize waste and maintain stock levels.
   Monitor stock rotation and help with regular inventory checks.
   
5. Health & Safety Compliance:Ensure that all food safety and hygiene regulations are adhered to, including proper food handling, storage, and sanitation practices.
   Oversee the cleanliness and maintenance of kitchen equipment, utensils, and work areas.
   Work with the team to maintain the kitchen’s cleanliness and compliance with health and safety standards.
   
6. Menu Development & Quality Control:Collaborate with the Executive Chef and Sous Chef to develop menu items, review recipes, and experiment with new dishes.
   Conduct regular tastings to ensure that all dishes meet the restaurant’s quality standards.
   Monitor food quality and portion sizes to ensure consistency.
   
7. Operational Efficiency:Work with kitchen staff to ensure timely and efficient food preparation during service hours.
   Assist in managing kitchen labor costs, and help ensure that food waste is minimized.
   Ensure that kitchen equipment is maintained, and any issues are reported for repairs or replacement.
   
8. Communication with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and timely delivery of food to guests.
   Address any concerns from the front-of-house team regarding food quality, preparation times, or special guest requests.
   

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Western Cuisine Chef

Salary: $2500 - $3000 (depends on experience, all in, no OT pay as it's fixed shift)
Address: Bugis
Working Days: 5.5 days, Tues - Sat, Sun (11am - 3pm)
Working Hours : 11am - 2.30pm, 5pm - 10pm
Off day: Sun (Half day) & Mon (full day)

Job Responsibilities:

• Mise en place preparation, fry Sides, sauté sides, cooking pastas and sauces.
• Set up and handle all stations in the kitchen in daily operations.
• Ensure freshness of ingredients.
• Cook food items accurately to standard recipes.

Requirements:

• At least 2 years + to 3 years experiences.

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 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 | Rachael Lee | EA Reg No.: R2093131

Join the Eatz Group of Companies, a leader in the F&B industry with over 20 years of experience. Our brands – Eatz Catering, Catering Culture, Sherlyn Patisseries, and Mutiara Seafood, Jumbo Group’s Halal Seafood Restaurant – are known for delivering quality catering and culinary excellence across Singapore.

Be part of an exciting and dynamic team that’s passionate about innovation, exceptional service, and creating memorable dining experiences. Grow your career with us as we continue to set the standard in catering and hospitality.

Responsibilities:

• Overall in charged of Western Kitchen
• Prepare and produce all Western dishes, able to handle 4-Course Western Sitdowns
• Utilize modern plating techniques to present dishes attractively.
• Knowlegde of French/ Mediaterenan will be advantage
• Ensure proper mise en place (preparation of food products and ingredients) is completed efficiently.
• Utilize modern plating techniques to present dishes attractively.
• Maintain high standards of food preparation, quality, and consistency.
• Minimize wastage and spoilage of ingredients and food items through efficient handling and storage.
• Monitor and maintain inventory levels to ensure adequate supplies while reducing waste.
• Handle ordering and conduct price monitoring to ensure cost-effectiveness.
• Follow and enforce kitchen Standard Operating Procedures (SOPs).
• Manage assigned areas of responsibility and uphold kitchen cleanliness, hygiene, and safety standards.
• Assist with special projects and support additional tasks as directed by the Executive Chef or Sous Chef.
• Design and develop Western cuisine menus for various catering events, such as corporate functions, weddings, and private parties.
• Create innovative and appealing dishes that align with customer preferences, dietary restrictions, and budget considerations.
• Update and adjust menus based on seasonal availability and trends in Western cuisine.

Requirements:

• High personal standards, strong presentation skills, and excellent interpersonal abilities.
• Confident, outgoing personality with a positive attitude.
• Ability to stay calm and composed under pressure in a fast-paced environment with high volumes.
• Skilled at multi-tasking and prioritizing work according to varying levels of demand.
• Proficiency in both English and Mandarin to communicate effectively with Mandarin-speaking colleagues.

Required Skills and Qualifications:

• Proven experience as a Western Chef in a Food Catering or Hospitality Setting.
• Strong knowledge of Western cuisine, including various cooking techniques and ingredients.
• Excellent Organizational and Leadership Skills.
• Ability to Manage Multiple Tasks and Work Under Pressure in a Fast-Paced Environment.
• Familiarity with Food Safety Regulations and Best Practices.

Job Info:

• Pleasant working environment.
• 6 day work week arrangement.
• Location: Bedok Food City (Postal Code: 489950).
• Attractive remuneration based on experience and qualifications.
• Additional benefits available.

For a quicker response, please send your updated CV via WhatsApp to 9857-9292.

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

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

Chef De Partie Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

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

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

We are seeking a talented and passionate Indian Chef to join our culinary team. As an Indian Chef, you will be responsible for creating authentic and flavorful Indian dishes, adding a unique touch to our menu.

Candidates should be able to/possess:

• Excellent skills in making Indian cuisines that meet the highest quality standards in appealing to diverse palates
• Creativity/Innovation skills in developing new food recipes for menu and designing the plating presentation for all dishes
• Coordinating with the kitchen staff in managing inventory so as to ensure food supplies and equipments are duly procured timely
• Good business and financial sense, communication skills would be highly sought after traits
• Ensure cleanliness is upheld as top priority to meet compliance with health and safety regulations, sanitation standards, and food handling guidelines

Benefits

1. Competitive Salary: Up to $3,500 basic + bonus.
2. Night Shift Allowance: Additional allowances for working night shifts.
3. Transport Provided: For convenience during late shifts.
4. Medical & Dental Benefits: Comprehensive coverage
5. Career Growth: Opportunities for advancement in a professional kitchen environment.

Job Description

We are seeking a skilled Head Chef Assistant to join our dynamic kitchen team! In this role, you will assist the Head Chef in planning and executing the menu, with a focus on yakitori skewers, appetizers, sides, and other dishes. This is an exciting opportunity to be part of a fast-paced environment, helping to manage kitchen operations, ensuring food quality, and supporting the development of junior kitchen staff.

Roles & Responsibilities

• Menu Planning & Execution: Assist the Head Chef in planning daily menus, ensuring consistency in the preparation and cooking of yakitori skewers, sauces, sides, and other dishes.
• Kitchen Coordination: Help manage and coordinate the kitchen team, ensuring high standards of quality, efficiency, and safety.
• Food Preparation: Assist in the preparation and cooking of yakitori skewers, sauces, and sides, focusing on taste, texture, and presentation.
• Quality Control: Monitor the quality of ingredients and finished dishes, ensuring that they meet restaurant standards.
• Inventory Control: Assist with inventory management, ensuring that ingredients are well-stocked, rotated, and replenished as necessary.
• Food Safety Compliance: Ensure all kitchen operations adhere to Singapore’s food safety regulations.
• Staff Training & Development: Support the training and development of junior kitchen staff, teaching cooking techniques and kitchen safety procedures.
• Kitchen Organization: Maintain a clean and organized kitchen, ensuring proper handling and cleaning of tools, equipment, and surfaces.
• Collaboration with Head Chef: Brainstorm and help implement new dishes, updates to the menu, and execution of recipes.
• Efficient Workflow: Ensure timely preparation and service of food, particularly during peak hours.

Requirements

• Experience: At least 2-3 years of professional kitchen experience, with a focus on Japanese cuisine or yakitori preparation.
• Cooking Skills: Strong grilling and skewering techniques, with the ability to prepare high-quality yakitori dishes.
• Work Efficiency: Ability to work quickly and efficiently in a high-pressure kitchen environment.
• Yakitori Knowledge: Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Team Player: Ability to work well with the kitchen team and foster a positive atmosphere.
• Organizational Skills: Strong multitasking ability in a busy kitchen.
• Certification: Food hygiene certification preferred.

Additional Information

• Location: Suntec City Mall
• Salary: Up to $3,500 basic + bonus
• Working Hours: 6-day work week, 4:30 pm to 2 am (including weekends)
• Transport: Provided for night shifts
• Medical & Dental Benefits
• Birthday Ang Pao
• Incremental Annual Leave: Starting from 10 days
• Career Advancement Opportunities

Job Summary:

We seek a skilled and dynamic Head Chef to lead our kitchen team. The Head Chef

will oversee kitchen operations, consistently meeting quality, presentation, and efficiency

standards. This role requires exceptional culinary expertise, leadership

abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

 - Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.

 - Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.

 Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.

 - Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.

 - Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.

 - Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

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

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

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

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and assigned personnel, including supporting the Sous and Junior Sous Chef while managing daily kitchen operations and outside catering events.

*Preparating and delegating mise en place as instructed , both verbally and in writing, by superior .

*Ensuring consistency in work performance by overseeing junior kitchen staff members including demi chefs, cook and trainees, while facilitating their understanding of the full rnage of menus and recipes.

*Maintaining proper stock levels to ensure smooth daily restaurant operations

*Ensuring the proper handling and storage of all food items (First-in-First-out) in accordance with company and Head chef standards.

*Consistently ensuring quality control and food presentation according to standard company recipes (for both restaurant and outside catering), while strictly adhering to portion control practices as established by the head chef.

*Inspecting the quality of food upon receipt and signing off delivery order in accordance with company policy, ensuring tht all staff members to use probe thermometer for checking of food temperature during receiving and properly fill out the FSMS monitoring form.

*Assisting the Head chef by providing updates and overseeing stock items that are fast moving and as well as those that are not.

*Ensuring high standards of hygiene and personal grooming, while promoting a safe working environment for oneself and colleagues, and adhering to Risk Management and safety practices.

*Demonstrating a passion for challenges and commitment to serving food of the highest quality.

*Assisting in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

Job Summary

The Research and Development (R&D) Chef is responsible for the development and improvement of recipes and new product prototypes and processes to ensure that its processes meet the PB food quality and food safety standards. He/She provides food science expertise in designing processes to manufacture new food products on a commercial scale for marketing purposes and meeting sales and SEA region’s import and export regulations.

Job Responsibilities

• Create new recipes, modifying and improving existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Consolidate data gathering for new product specifications.
• Formulate new food production standards and standard operating procedures.
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life, and regulations.
• Establish product specifications and documentation.
• Confirm product formulations and other information for constructing product profiles.
• Review methods to improve the quality of new baked products and compliance with food regulations during mass production.
• Develop ideas from preparation processes for marketing purposes.
• Develop product improvements based on sensory testing and
• data.
• Facilitate innovation and lead team leaders to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations for changes to new & existing food production processes.
• Organise and conduct Train the trainer and on-the-job training sessions locally and within SEA regions’ production and retail kitchens.
• Follow up on yearly refreshment training schedule
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Execute any other duties as assigned.

Skills

• Possesses analytical and problem-solving skills and should be able to work independently.
• Good sensory skills to evaluate flavours and create recipes for new products.
• Excellent knowledge of production systems, food costing, ordering and inventory
• Possess capability to lead, motivate and manage subordinates
• Sound knowledge/understanding of cultural and culinary trends
• Creative in developing and presenting products
• HACCP certified and other food safety regulations are required
• Good command of spoken English
• Any additional language (eg. Korean) would be an added advantage
• PC literate with knowledge in MS Office

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Indian Cuisine
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

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

R22111009 Cheng Kai Ling