Key Responsibilities:

• Prepare and manage dishes in the cold kitchen, including salads, appetizers, and cold seafood platters.
• Ensure all ingredients are fresh and properly stored.
• Maintain high standards of food presentation and quality.
• Oversee kitchen helpers and guide them in their tasks.
• Ensure cleanliness and hygiene in the cold kitchen area.

Qualifications:

• Proven experience as a Chef de Partie or similar role.
• Expertise in cold kitchen techniques and seafood preparation.
• Strong attention to detail and creativity in food presentation.
• Ability to work efficiently in a fast-paced environment.
• Good leadership and communication skills.

Join our culinary team and showcase your skills in delivering top-quality cold kitchen dishes!

Roles & Responsibilities

You will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence.

At Riverview Tandoor, we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

· Assist in menu planning, recipe development, and ensuring consistent food quality.

· Oversee food preparation, including cooking, plating, and presentation.

· Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.

· Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.

· Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.

· Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.

· Maintain kitchen hygiene and cleanliness according to health and safety standards.

· Enforce food safety and sanitation practices to ensure the safety of both staff and customers.

· Assist in scheduling kitchen staff and managing labour costs.

· Participate in hiring and onboarding new kitchen team members.

· Collaborate with the front-of-house team to ensure efficient service and address customer feedback.

· Stay current with industry trends, culinary techniques, and ingredients.

Qualifications:

· Culinary degree or relevant culinary certification is preferred.

· Previous experience as a Sous Chef or in a similar leadership role in a restaurant kitchen.

· Strong knowledge of culinary techniques, food safety, and sanitation.

· Proficiency in menu planning, recipe development, and food costing.

· Leadership and team management skills, with the ability to motivate and mentor kitchen staff.

· Excellent communication and interpersonal skills.

· Adaptability and the ability to work in a fast-paced kitchen environment.

Key Competencies:

· Culinary expertise

· Leadership

· Teamwork

· Time management

· Attention to detail.

· Problem-solving

• Assist Head Chef and senior Chefs with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Ensure that quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Ensure the proper usage of food and minimise food waste.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 year experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must be able to work effectively in a team environment.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Passionate about pastry
• 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 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 Chinese specialty equipment

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

Chef Responsibilities:

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

Chef Responsibilities:

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

Thai restaurant looking for a Head Chef . Responsibility includes :

Planning menu

Responsible for all kitchen cleaniless

Responsible for food hygiene

Manage kitchen staffs

Creating receipes and ensure that all kitchen staffs know the preparation process

Control food cost and food inventory

Meet sales monthly target

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• GOOD KNOWLADGE IN SOUTH INDIAN FOOD
• GOOD KNOWLADGE IN NORTH INDIAN FOOD
• GOOD KNOWLADGE IN SEAFOOD CUISINE
• CAN SPEAK MALAI, HINDI, ENGLISH
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• 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

5 Days Work Week (Including Sat, Sun & PH)

FHC Sponsored

Attractive Salary Package

Medical Benefits

Staff Discount

Variable Bonus

Staff Meal Allowances

Great Career Progression

Responsibilities

• To assist in supervising, coaching, guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in the daily recording of food wastage, ordering, and receiving of stock, etc.
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Resident Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational workflow
• To assist in maintaining the personal grooming and hygiene standard of the team
• To assist in maintaining the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Requirements

• Min. 5 years relevant experience in a fine-dining environment, preferably in Italian Cuisine
• Willing to learn, coach & adaptable to change
• Positive in attitude and approach to work
• Energetic, cooperative, initiative, and well personal hygiene
• Valid Food Hygiene certificate
• Ability to commence work immediately is a plus

Roles & Responsibilities

Responsibilities

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school preferred

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food o Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

As a Chef you will be responsible for:

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

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Preschool Cook - Bedok

幼儿园厨师 - 勿洛

Koki Prasekolah - Bedok

Hiring Full-time Cook

• With or without experience
• Salary: $1.6K-$2.5K
• Contact: 6962-4455 (Phone/WhatsApp)

招聘全职厨师

• 有或无经验均可
• 薪金: $1.6K-$2.5K
• 联系方式: 6962-4455 (电话/WhatsApp)

Memerlukan Koki Sepenuh Masa

• Dengan atau tanpa pengalaman
• Gaji: $1.6K-$2.5K
• Hubungi: 6962-4455 (Telefon/WhatsApp)

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food o Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

Job Title: Western Kitchen Head Chef

Location: Singapore, Bukit Timah

About Us: An Aussie dish inspired place where every bite is a little slice of happiness. Just 5mins walk from Bukit Timah MRT station, our café has been dishing out Aussie-fare deliciousness for 5 years. From scrumptious brunch to mouthwatering burgers, we're passionate about serving up good coffee, wholesome food at a honest price point, creating good vibes and unforgettable dining experiences for our guests.

Position Overview: As Head Chef you will oversee the day-to-day running of the kitchens and be able to manage, lead, motivate and develop the team. Responsibilities will include menu planning, managing the financial KPI's enabling business success, purchasing, health and safety including food hygiene procedures.

Responsibilities:

• Dive into the culinary world and assist in whipping up delectable dishes under the guidance of our chefs
• Keep our kitchen sparkling clean and organized – because a tidy kitchen is a happy kitchen
• Team up with fellow food enthusiasts to keep the kitchen fires burning during our busiest hours
• Embrace the journey of culinary discovery and savor every flavor-packed moment
• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Qualifications:

• A passion for food that rivals your love for your favorite TV show (seriously, we're looking for some serious foodie vibes)
• A sprinkle of positivity and a dash of can-do attitude
• Ability to dance gracefully (or at least semi-gracefully) through a fast-paced kitchen environment
• Flexibility to work a variety of shifts, including weekends and holidays
• For Singaporeans, PRs and LTVP Welcomed.
• 5+ years of experience in a back-of-house management position
• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions

Benefits:

• Comprehensive salary package.
• Employee discounts on our mouthwatering menu offerings (because even kitchen wizards need to eat)
• A supportive and inclusive work environment where laughter and good vibes only is as essential as salt in a good recipe
• Paid time off and benefits package for eligible employees (because even culinary superheroes need a break)

If you're ready to spice up your life (and your cooking skills), we want to hear from you. Join us at and be part of a culinary adventure that's as delicious as it is delightful.

To apply, please submit your resume along with a brief note introducing yourself and sharing your favorite food-related joke (because laughter is the secret ingredient to a happy kitchen). - you can ignore this part if you're not on board.

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage, rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Responsibilities

-Preparing and arranging of food ingredients to meet the daily production demands

-Operating a variety of kitchen appliances including mixer and ovens

-Packaging of finished products to be sent to outlets / hotels

-Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils

Core Skills

o Substantial background in working with Tandoor and preparing delicious Curries

o Specialty dishes include Tandoori Chicken, Kebabs, indo Chinese dishes

o Familiar with Indian culinary cooking methods, products and techniques

o Strong background in indian influenced practices utilized in the culture and cuisine

o Knowledge of Indian spices and cooking tools.

o A multi-skilled Chef with good all-round food preparation and catering expertise.

o Capable with a track record of dealing with all kitchen, canteen and culinary related issues.

o A proven ability to react in areas that require immediate attention and ensuring that all food is always presented to the highest possible standards.

o Ambitious and seeking to continually broaden knowledge of food, cutting edge cuisine, and overall event presentation.

o Ensure that the food meets the quality standards as determined by the management

o Plan, direct and execute food preparation and cooking

· Planning and management of event as per client requirement and to budget

Prepare and present high-quality dishes.

Plan and design menus in collaboration with the management team.

Ensure all food is prepared to the highest standards of quality and taste.

Maintain a clean and organized kitchen environment.

Monitor inventory and order supplies as needed.

Adhere to food safety and sanitation regulations.

Qualifications:

A culinary degree or equivalent experience is preferred.

Excellent leadership and communication skills.

Ability to work in a fast-paced environment.

Creative and innovative approach to food preparation.

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills\
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed