Total 7,775 sous chef job vacancies in Singapore

Benefits: Meals provided; housing can be provided depending on agreed salary

Future Prospect:

• Candidates who demonstrate potential and competencies would be offered opportunities to be groomed to be Outlet Chef
• Various incentives await

Basic pre-requisite include:

• Able to communicate in English (Mandarin or Thai are bonus)
• Experienced in kitchen service

Main job scope include:

• Maintain good hygiene standard for work station and kitchen and dining equipment
• Ensure good food hygiene and standard
• Asssist in stock take and storage and maintain inventory
• Job requirements:for the kitchen

Job requirement:

• Adhere to instructions from superiors and comply with company's Standard Operating Procedures (SOP) in all areas of work
• Able to work extra hours when the need arises
• Work as a team with the rest of the kitchen crew, as well as service crew
• Able to work on weekends and Public Holidays, and work schedule will be subjected roster arrangement

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Benefits: Meals provided; housing can be provided depending on agreed salary

Future Prospect:

• Candidates who demonstrate potential and competencies would be offered opportunities to be groomed to be Outlet Chef
• Various incentives await

Basic pre-requisite include:

• Able to communicate in English (Mandarin or Thai are bonus)
• Experienced in ktichen service

Main job scope include:

• Maintain good hygiene standard for work station and kitchen and dining equipment
• Ensure good food hygiene and standard
• Asssist in stock take and storage and maintain inventory
• Order supplies for the kitchen

Job requirement:

• Adhere to instructions from superiors and comply with company's Standard Operating Procedures (SOP) in all areas of work
• Able to work extra hours when the need arises
• Work as a Team with the rest of the kitchen crew, as well as service crew
• Able to work on weekends and Public Holidays, and work schedule will be subjected to roster arrangement

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：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Senior Cook/ Assistant Sous Chef (Western Cuisine)
Working hours: 6 days (44hours) Fix off on Monday
Salary: $3,200-$3,400
Location: (near Napier MRT)

Interested applicants can also send your resume to

WA:+65 8151 4682 (Ms Angel) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

LIEW ONN KEE REG NO : R22108518

THE SUPREME HR ADVISORY EA NO:14C7279

Job scope:

• Handling of food preparation & serving areas to ensure observance of safety, sanitary food handling practices.
• Bake, roast, steam, sauté meats, vegetables & other foods.
• To understand and regulate temperature of ovens, deep-fryers, stoves & etc.

Requirement:

• Minimum with 2 to 3 years of relevant experience.

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 and pastry

l Proficient with Chinese specialty equipment

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 and 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.

Requirements: Minimum 2 years experience

• Good knowledge of various sushi types and sushi-rolling techniques
• Ability to work both fast and accurately
• Team spirit
• Availability to work during business hours, including weekends and evenings
• Flexibility to take on various shifts
• Certification from a culinary school is a plus

Location: Orchard Area

Responsibilities:

• Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi)
• Prepare all types of sushi, including maki, nigiri and sashimi
• Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots)
• Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate
• Manage food prep activities, like boiling rice
• Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies
• Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine
• Monitor food stock and place orders, as needed
• Recommend new, modern recipes, like sushi burgers
• Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

Join the team at newly-opened Hevel, one of the most exciting restaurant openings nestled in the heart Keong Saik Road. If you're passionate about creating unforgettable culinary experiences, we invite you to be a part of our journey. We're looking for dedicated and creative individuals who share our commitment to service excellence and exceptional service.

More about us

Inspired by Stefan’s upbringing and his experience leading the city’s most celebrated kitchens, Hevel is a restaurant centred around communal eating and seasonality, elevated by fine dining training and technique.

Located on the ground floor of 1 Keong Saik Road, the dining room and bar occupy a series of intimate rooms that flow seamlessly between one another, anchored by an open kitchen.

The food at Hevel is rooted in European technique but draws inspiration from around the world, primarily the flavors of childhood, traveling, and the diverse cuisine of the continent.

What we're looking for:

• A team player, you’ll be able to rely on us just like we can rely on you
• You’re not afraid of hard work, and having a lot of fun along the way
• Confident in preparing, cooking, and presenting dishes within your specific section and assisting the Sous Chef and Head Chef in the development of new dishes and menus
• Overseeing ordering and managing costs along with supplier relationships
• Motivating, guiding and overseeing a team
• Someone with experience in a similar role or capacity

What you will get?

• Great working hours (evenings only and no split shifts)
• 44 hours a week, 2 days off, 4.5 day work weeks!
• Daily staff meal
• Late night transport
• Peers and Managers that will help you settle in and grow
• A positive work environment
• Rewards and recognition
• The opportunity to develop and grow with the brand and progress at your own pace

When you join us, you will have access to an attractive array of benefits such as…

• Competitive salary package & incentives
• Training and career development opportunities
• Discounts for family and friends
• Staff meals

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

New Concept Opening at Amoy Street!!!

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

https://www.instagram.com/manamph/?hl=en

We are looking for passionate individual's to join us on this incredible journey!

Job Summary

The Head Chef drives Kitchen activities at the restaurant and is ultimately responsible for all food related matters.

Duties and Responsibilities

1. Operations

• Ensure the smooth and efficient running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Ensure food and related production costs are managed and kept to an efficient ratio.

• Work with R&D on recipe development, planning and creation of new dishes

• Ensure food safety and hygiene standards stipulated by the Government and Company are enforced and rigorously followed

• Maintenance and update of Kitchen SOPs to ensure food standards are met while maintaining operational efficiency

• Build and promote a healthy, cooperative working environment throughout the restaurant.

• Build and ensure excellent working relationships with our eco-system of partners (suppliers, support teams etc)

• With the GM / Service Manager, drive the execution of marketing initiatives, events, and other activations.

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service when kitchen operations permit in order to support the team and build relationships with our guests.

• Ability to handle and resolve guests’ complaints.

3. Human Resource

• Train, evaluate, lead, and motivate all the Kitchen team

• Work with the HR department on hiring initiatives to attract and retain top talent.

• Work with the GM / Director and HR Department to ensure succession planning protocols are in place

• Drive the planning and execution of training programs for the Kitchen and Service Teams and lead the subsequent execution of the training programs.

• Work with the Sous Chef and HR Department to resolvestaff disciplinary issues and grievances.

• Approvework schedules and ensure sufficient manpower for all shifts in an efficient manner.

• Ensure refresher training is conducted every quarter / bi-yearly.

• Conduct yearly performance appraisals and regular one-on-one check ins with the team

4. Health and Safety

• Enforce measures and SOPs to ensure all equipment, spaces, and practices conform to sanitary regulations and high housekeeping standards.

Requirements:

- With at least 4 to 6 years of experience in professional Kitchen

- Minimum 3 years of supervisory experience in a professional kitchen

- Candidate MUST be able to converse in Tagalog as this role requires the candidate to report to our Filipino stakeholders and counterparts in Philippines and also attend to our Filipino Customers enquiries.

1) Specific Knowledge :

• Culinary expertise

•Cost and Inventory Management

•Proficient in MS Office / Google Sheets / Docs

• Handling staff matters such as training, grievances, performance

2) Personality Requirement(s):

• Comfortable and willing to interact with guests

•Well-groomed with a pleasant disposition

•Team player

• Ability to work independently and in a team

• Friendly and courteous

3) Skills Requirement(s) :

•Good communication and interpersonal skills

•Ability to converse in English / Mandarin

•Good Teamwork, Organization and planning skills

•Time management

•Ability to skillful multitask

•Leadership

•Problem analysis and problem-solving

Working Hours

5 Working days per week

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement

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 and pastry

l Proficient with 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 Willing to work OT on weekends and public holiday

· Must be able to work night shift and split shift

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

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 and pastry

l Proficient with Chinese specialty equipment

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 and split shift

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

Join the team at newly-opened Hevel, one of the most exciting restaurant openings nestled in the heart Keong Saik Road. If you're passionate about creating unforgettable culinary experiences, we invite you to be a part of our journey. We're looking for dedicated and creative individuals who share our commitment to service excellence and exceptional service.

More about us

Inspired by Stefan’s upbringing and his experience leading the city’s most celebrated kitchens, Hevel is a restaurant centred around communal eating and seasonality, elevated by fine dining training and technique.

Located on the ground floor of 1 Keong Saik Road, the dining room and bar occupy a series of intimate rooms that flow seamlessly between one another, anchored by an open kitchen.

The food at Hevel is rooted in European technique but draws inspiration from around the world, primarily the flavors of childhood, traveling, and the diverse cuisine of the continent.

What we're looking for:

• A team player, you’ll be able to rely on us just like we can rely on you
• You’re not afraid of hard work, and having a lot of fun along the way
• Confident in preparing, cooking, and presenting dishes within your specific section and assisting the Sous Chef and Head Chef in the development of new dishes and menus
• Overseeing ordering and managing costs along with supplier relationships
• Motivating, guiding and overseeing a team
• Someone with experience in a similar role or capacity

What you will get?

• Great working hours (evenings only and no split shifts)
• 44 hours a week, 2 days off, 4.5 day work weeks!
• Daily staff meal
• Late night transport
• Peers and Managers that will help you settle in and grow
• A positive work environment
• Rewards and recognition
• The opportunity to develop and grow with the brand and progress at your own pace

When you join us, you will have access to an attractive array of benefits such as…

• Competitive salary package & incentives
• Training and career development opportunities
• Discounts for family and friends
• Staff meals

If you love great food & coffee and enjoy working in a cafe setting, this is the place for you!

Job Descriptions:

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistency presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up prior to service and maintain the highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders in a timely manner
• Assist other cook during food assemblies
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers feedback and requirement on specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitise
• Other duties as assigned by management

Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Great communication and interpersonal skills
• Ability to Multi-Task
• Ablility to perform Flexi shift, and able to work on Weekends and Public Holidays.
• 6 days work week

Benefits:

• Staff Meal
• Staff Discount
• Uniform will be provided .
• Birthday Voucher
• Sales Target Incentive

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

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 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 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 and pastry

l Proficient with Chinese specialty equipment

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 and split shift

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

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 and pastry

l Proficient with Chinese specialty equipment

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 and split shift

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

Managing and working closely with other Chefs of all levels. Creating menu items, recipes and developing dishes ensuring variety and quality. Determining food inventory needs, stocking and ordering. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

• 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

Position title : Hotel cook

Location: Esplanade

Working days : (6 days ; Monday - Saturday, 6.30am - 3pm )

Salary : $2800 - $3000 ( depend on experience)

Interested applicants can also send your resume to

WA:+65 8151 4682 (Ms Angel) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

LIEW ONN KEE REG NO : R22108518

THE SUPREME HR ADVISORY EA NO:14C7279

Responsibilities & Duties :

• Preparation and cooking the food according to our café menu to our guest and cooking staff meal to all employees during each working day.
• Ensure all food and other items are stored properly.
• Maintenance high standards of food hygiene and kitchen cleanliness.
• Oversee the work of subordinates.
• Plan,discuss,create and derive new menu items if required.
• Other duties assigned by the management.

The Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food quality

• Monitors food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and sanitisation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, learning and development of culinary team

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Job Descriptions

• Be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing are in line with company requirements.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Good in creativity and a keen sense of taste and smell.
• Ability to interact with management, outlets manager and assistant manager, co-workers, members and public to promote a team effort and maintain a positive and professional approach.
• Develop, monitor and schedule compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
• Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.
• To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.

Job Requirements

• Candidate must possess at least 5 to 10 years relevant experience in western and cafe
• Able to establish recipes and cost;
• Management experience with strong leadership, management, planning skills in a similar capacity;
• Strong leadership and interpersonal skills;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to work on weekends and public holidays.

Benefits

• Multi-cultural work environment;
• Dedicated training programs;
• A highly motivated team;
• Firm commitment to the development of careers.

Working hours

• 44-50 hours a week
• Shift depends on the weekly roster

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret 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

Job Descriptions

• Start to learn basic skills and restaurant recipes
• Learn how to managing each station
• Help in some easy preparation and cooperate with colleagues
• Area Cleaning
• Clean all utensils after used
• Help dish washing
• Always check expire date of food
• Learning how to check the freshness of food
• Stock up all items by first in first out order
• Follow instructions by kitchen supervisor and head chef

Job Requirements

• 2 years of kitchen management experience

Benefits

• Staff Meals & Uniform provided
• Staff discounts
• Paid Overtime
• Learning under an experienced Senior Staff
• Positive working environment
• Competitive salary & annual bonus

Working hours

• 5.5 days 44hrs per week