Total 297 sous chef job vacancies in D14 Geylang, Eunos

Roles & Responsibilities

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

1. Obey the rules and disciplines of the hotel and the restaurant.Under the leadership of the general manager, strive to do their own work well.

2. Responsible for the overall work of the production department, organizing and directing the cooking work.Do a good job of labor allocation, do have a comprehensive understanding of subordinates, close contact with each chef, reasonable arrangement of technical positions of each chef.

3. Take the initiative to listen to the opinions of guests, keep in touch with the service department and other departments, and constantly improve and improve the quality of food in the production department.

4. Be familiar with and master all the supplies, supervise the purchasing plan of the supplies, and the custody of various supplies to prevent the deterioration of raw materials.

5, control the food cost, reasonable use of all kinds of raw materials, reduce waste, do everything.

6, pay attention to the quality of food, often check the specifications, fast supply, do in an orderly way, urgent customer urgent.

7, do a good job in the management and technical training of chefs to maintain the characteristics and flavor of local dishes.Be familiar with various varieties and new dishes, increase the variety of designs and colors, and create the characteristic food and flavor of the hotel.

8. Do a good job of food, utensils and kitchen workers' personal hygiene, as well as living appearance and style.

9. Coordinated the front and rear fields, and listened to the feedback of guests with an open mind.

58 RECRUITMENT PTE LTD.

2 GAMBAS CRESCENT #06-22 SINGAPORE 757044

LICENSE NO:19C9772

TEL:67026282

• Culinary Skills: A solid foundation in cooking techniques, food safety, and hygiene is essential. Experience with various cuisines and cooking styles may also be beneficial.
• Experience: Previous experience working in a professional kitchen is usually required, often as a line cook or in a similar role. Additionally, experience in a leadership or supervisory position is highly valued.
• Leadership Abilities: As the second-in-command in the kitchen, a sous chef needs to be able to lead and motivate the kitchen team effectively. This includes delegating tasks, providing guidance, and maintaining a positive work environment.
• Organizational Skills: Sous chefs often have to manage inventory, create schedules, and ensure that the kitchen operates smoothly. Strong organizational skills are crucial for success in this role.
• Creativity: A sous chef may be involved in menu planning and recipe development, so creativity and the ability to innovate are valuable assets.
• Communication Skills: Effective communication is essential for coordinating with other kitchen staff, as well as communicating with management and front-of-house staff.
• Adaptability: The kitchen environment can be fast-paced and unpredictable, so the ability to remain calm under pressure and adapt to changing circumstances is important.
• Formal Education: While not always required, a culinary degree or certification from a culinary institute can be advantageous and may be preferred by some employers.
• Team Player: A sous chef must work closely with the head chef, other kitchen staff, and sometimes with front-of-house staff. Being a team player and fostering a collaborative atmosphere is key.
• Passion for Food: Finally, a genuine passion for food and a commitment to delivering high-quality dishes are essential qualities for any sous chef.

Only Singaporean, PR and LTVP holders may apply. Kindly email CV to [email protected]

• Basic Culinary Skills: A commis chef should have a basic understanding of cooking techniques, food preparation, and kitchen safety protocols. This includes knowledge of knife skills, cooking methods, and food handling procedures.
• Entry-Level Experience: While previous professional kitchen experience is not always required, some familiarity with kitchen operations or culinary education (such as from a culinary school or apprenticeship) can be beneficial.
• Enthusiasm and Eagerness to Learn: A commis chef should demonstrate a genuine passion for food and cooking, along with a strong desire to develop their culinary skills and knowledge. Being eager to learn from senior chefs and take on new challenges is essential.
• Ability to Follow Instructions: Following recipes and instructions accurately is a crucial aspect of the commis chef role. Attention to detail and the ability to execute tasks according to established standards are important qualities.
• Physical Stamina: Working in a kitchen can be physically demanding, so candidates should be able to stand for long periods, lift heavy objects, and perform repetitive tasks with ease.
• Team Player: Collaboration is key in a kitchen environment, so commis chefs should be able to work well as part of a team. Effective communication and a willingness to support other team members are essential.
• Adaptability and Resilience: The ability to work efficiently under pressure and adapt to changing circumstances is important for success as a commis chef. Kitchen environments can be fast-paced and dynamic, so resilience and a positive attitude are valuable traits.
• Food Safety and Hygiene Knowledge: Understanding and adhering to food safety standards and hygiene practices is critical in any kitchen role. A commis chef should have a basic understanding of sanitation procedures and food handling guidelines.
• Availability and Flexibility: Commis chefs may be required to work evenings, weekends, and holidays, so flexibility in scheduling is often necessary.

Only Singaporean, PR or LTVP holders may apply. Kindly email your CV to [email protected]

Job Responsibilities:

• 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

Job Summary: The Chef de Partie plays a crucial role in the kitchen brigade, ensuring the smooth and efficient operation of their assigned section. They are responsible for preparing and cooking dishes to the highest standards, following established recipes and culinary techniques. Additionally, they assist in menu planning, inventory management, and maintaining a clean and organized work environment.

Responsibilities:

1. Food Preparation and Cooking: Prepare and cook dishes according to recipes and specifications, ensuring consistency in taste, presentation, and quality.
2. Station Management: Oversee the assigned section of the kitchen, including coordinating and delegating tasks to other kitchen staff, such as Commis Chefs and Kitchen Assistants.
3. Menu Development: Collaborate with the Head Chef and Sous Chefs to develop new dishes, as well as suggest improvements to existing menu items.
4. Inventory Control: Monitor and manage inventory levels for ingredients and supplies, ensuring sufficient stock for daily operations while minimizing waste.
5. Quality Control: Conduct regular inspections of food products to ensure freshness and adherence to quality standards. Maintain high standards of hygiene and sanitation in the kitchen.
6. Training and Development: Provide guidance and training to junior kitchen staff, assisting them in developing their culinary skills and knowledge.
7. Adherence to Health and Safety Regulations: Ensure compliance with food safety regulations, as well as health and safety standards in the kitchen.
8. Communication: Maintain open communication with other members of the kitchen brigade, as well as front-of-house staff, to ensure smooth coordination during service.
9. Problem-solving: Address any issues or challenges that arise during service promptly and effectively, finding solutions to ensure customer satisfaction.
10. Continuous Improvement: Seek opportunities for continuous improvement in kitchen operations, including workflow efficiency, recipe refinement, and cost control measures.

Qualifications:

1. Previous experience working as a Chef de Partie or in a similar role within a professional kitchen environment.
2. Culinary degree or relevant culinary certification is preferred.
3. Strong culinary skills and knowledge of cooking techniques.
4. Excellent organizational and time management skills.
5. Ability to work well under pressure in a fast-paced environment.
6. Attention to detail and a commitment to quality.
7. Effective communication and leadership abilities.
8. Flexibility in scheduling, including evenings, weekends, and holidays.

Only Singaporean, PR and LTVP holders may apply. Kindly email your CV to [email protected]

Key Responsibilities

• Assist the Head Chef in the day to day kitchen operations including overseeing the kitchen staff, assigning tasks, and ensuring that all food is prepared in a timely and efficient manner
• Oversee the preparation of all food items, ensuring that they are prepared to the highest standards of quality, taste, and presentation
• Train and supervise the kitchen staff, providing guidance and support as needed to ensure that all tasks are completed efficiently and effectively
• Manage inventory of food and supplies in the kitchen, ensuring that all ingredients are fresh and properly stored, and that the kitchen always has the necessary supplies on hand
• Ensure compliance with health and safety regulations
• Conduct R&D to create innovative and unique menu offerings

Qualifications

• Being operationally involved in the kitchen with 1 year in a supervisory role
• Ability to work in a fast-paced environment
• Be bold, have a never-say-die attitude
• Team player
• Pushing boundaries and venturing into the unknown
• Grabbing the bull by its horns, taking challenges head on and not back away

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

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

Responsibilities:l Responsible for food preparation and cooking to standard operating procedures;l Ensure smooth operations and allocation of duties within the kitchen;l Ensure that all orders are fulfilled in a timely manner and to expected standards;l Attend to kitchen-related duties stock- checking and inventory and ordering;l Practice and ensure good hygiene and housekeeping standards within the kitchen;l Ensure food is stored, prepare and presented in a safe and hygiene manner;l Uphold high standards of food quality to ensure customer satisfaction.Requirementsl Strong experience in Chinese cuisine including all varieties of noodles and ricel Profound knowledge of different kinds of beveragesl Deep knowledge of every aspect of Chinese dishes and pastryl Proficient with Chinese specialty equipmentl Ability to manage numerous tasks, assign responsibilities and display high patience

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

Job Description & Requirements

Job posting available for chef who is familiar with indian cusine. Responsible for scheduling the kitchen staff. Looks after the organization cleanliness, developing new receipes, planning new menu, manage customer relations, train kitchen staffs, inventory management, quality control and monitoring safety standards

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

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Profound knowledge of different kinds of beverages

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

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

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

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 and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Profound knowledge of different kinds of beverages

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

l Able to work night shift and split shift

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

Job Description & Requirements

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,A,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description & Requirements

join our team as an Executive Chef, where you will play a pivotal role in creating delectable meals, leading kitchen operations, and setting the culinary tone for our establishment. We are seeking a dynamic individual who can fulfill the following roles and responsibilities:

Responsibilities:

1. Quality Assurance:Ensure all food meets the highest quality standards and is served in a timely manner.

2. Menu Planning:Plan the menu with a keen eye on budget constraints and the availability of seasonal ingredients.

3. Kitchen Operations Oversight:Oversee all kitchen operations, ensuring efficiency and adherence to culinary standards.

4. Team Coordination:Coordinate kitchen staff, providing assistance as needed and fostering a collaborative work environment.

5. Staff Training:Train kitchen staff in the preparation and cooking of all menu items, maintaining consistency and excellence.

6. Inventory Management:Take stock of ingredients and equipment, and place orders to replenish stock as necessary.

7. Safety and Sanitation:Enforce safety and sanitation standards in the kitchen for the well-being of staff and patrons.

8. Menu Innovation:Create new and exciting recipes to keep the menu fresh and enticing.

9. Industry Trends Awareness:Stay up-to-date with industry trends to bring innovative and contemporary elements to the menu.

10. Feedback and Improvement:Receive and analyze customer feedback, making necessary improvements to enhance dining experiences.

11. Work Flexibility:Work on public holidays and night shifts to meet the demands of our dynamic restaurant environment.

We appreciate your interest in joining our culinary team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Roles & Responsibilities

Responsibilities:

• Control and direct food preparation process and any other relative activities.
• Set up the kitchen and have knowledge on ingredients.
• Produce high-quality display and taste of dishes.
• Handle and plan orders of equipment or ingredients accordingly to identify shortages.
• Be fully in charge of hiring, managing and training kitchen staff.
• Maintain a positive and professional approach with coworkers and customers.
• Perform other duties as assigned.

Minimum Qualifications:.

• Preferably someone with 1 year of culinary experience.
• Skilled experience in cooking and plating.
• Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale.
• Possess good communication skill and able to mentor kitchen employees.
• Able to work long hours and weekend.

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that the kitchen area, equipment and utensils are cleaned.
• High school diploma or equivalent preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• 6 days work week including weekends and public holiday

As a Chef you are responsible for:

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

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, 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

Head Chef duties and responsibilities

The exact duties of a Head Chef depend on the size of the establishment they work for. Head Chefs who work in a smaller environment often have a more hands-on role and may need to tak· Responsible for food preparation, maintaining the kitchen equipment and utensils at utmost cleanliness and hygiene.

· Prepares and cooks according to standard operating procedures set by the company.

· Ensures consistency in taste, quality, quantity, temperature and presentation of each food served.

· Quick in food preparation and is able to cope with a fast-paced kitchen environment.

· Ensure minimum wastage in food preparation and washer duty.

· Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks.

· Clean food preparation area and kitchen equipment to ensure clean safe food handling practices.

· Responsible for food preparation, maintaining the kitchen equipment and utensils at utmost cleanliness and hygiene.

· Prepares and cooks according to standard operating procedures set by the company.

· Ensures consistency in taste, quality, quantity, temperature and presentation of each food served.

· Quick in food preparation and is able to cope with a fast-paced kitchen environment.

· Ensure minimum wastage in food preparation and washer duty.

· Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks.

· Clean food preparation area and kitchen equipment to ensure clean safe food handling practices.