Total 902 sous chef job vacancies in Singapore

MINIMUM 2 YRS IN CHINESE CUISINE MALA XIANG GUO CUISINE. WORK INDEPENDENT. EXPERIENCE IN COOK THE MALA XIANG GUO PASTE. ABLE TO HANDLE HUGE AMOUNT OF ORDER . TO DEAL WITH SUPPLIER. TO ARRANGE JOB SCHEDULE FOR WORKERS. TO CONTROL COST AND GOODS. TO REPORT TO MANAGEMENT. TO SET AND DESIGN MENU QUATERLY .

Come join us to express your Andaz as Chef de Partie if the following describes you.

You have the passion for providing fresh and inspiring experience through F&B offerings that reflects the hotel’s focus on quality. You are service-oriented, one who enjoys interacting with guests and always strive to delight your guests’ taste buds with your F&B offerings. You are hardworking and a good team-player who looks to teach and inspire the team to be their best every day.

As the Chef de Partie, you will assist to oversee the assigned kitchen section/station in the outlet and ensure that it runs according to the hotel’s strategies and performance standards whilst meeting associate, guest and owner expectations. You will be responsible to assist in the organising and setting up of the kitchen section as effectively as possible, monitor food and operating costs, manage and reduce wastage. You will also prepare consistent, high quality food products and provide courteous, professional, efficient and flexible service.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality management.
• Minimum 2 years work experience as Chef de Partie or 3 to 4 years work experience as Demi Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Qualification in Kitchen Production or Management will be an advantage.
• Experience in leading a diverse team with varying degrees of experience and talents will be an advantage.
• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.
• Simple spoken and written English.
• With a positive can-do attitude.
• Able to work shifts, weekends and public holidays.

Job Details

1. Takes care of daily food preparation and duties assigned by management.
2. Keep up to date with new products, recipes, and preparation methods.
3. Ensure high standards and consistent quality of product.
4. Comply with conditions of food hygiene policy.
5. Maintain cleanliness and organization in all work areas.

Qualifications

1. Knowledge of menu composition, recipes, methods of production and presentation standards.
2. Knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in following kitchen brigade chain of command.
4. Comfort with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

Job Opportunity: Commis 1 / CDP at Burrata Joy & Gustavo Lapasta

Location: 557 Bukit Timah Rd, #01-03, Crown Centre, Singapore 269694

Join our vibrant team at Burrata Joy & Gustavo Lapasta, the go-to destination for families, couples, and friends seeking authentic Italian cuisine. With freshly made pizzas, pasta, and burrata imported directly from Puglia, we provide hearty meals in a warm, welcoming, and relaxed atmosphere.

As a Commis 1 / CDP, you’ll work alongside a talented and passionate team, led by Malaysian-born, Italian-trained Outlet Chef Quak, who has been overseeing operations since our opening on November 4, 2024. Guided by the culinary standards set by Executive Chef-Owner Roberto Galetti, your role will be vital in ensuring consistent quality and excellence in every dish.

What We’re Looking For:

• Passionate Learners: Enthusiastic about trying and mastering new dishes.
• Team Players: Collaborative individuals who thrive in a dynamic kitchen environment.
• Ambitious Individuals: Eager to learn, grow, and take on different kitchen stations

What We Offer:

• Balanced Schedule: 5.5 working days per week.
• Leave Benefits: Starting with 10 days annual leave per year, with 1 additional day per year.
• Annual Bonus: Based on individual and team performance.
• Staff Meals: Two meals provided daily.
• Uniform: casual uniform provided (t shirt with logo)
• Monthly Incentives: Performance-based rewards after confirmation, tied to sales targets.

How to Apply:

Send your CV to [email protected] or via WhatsApp to +65 9438 3062.

Note: Due to quota limitations, only Singaporeans, PRs, or LTVP+ holders are eligible to apply.

Join us in creating memorable Italian dining experiences, one dish at a time!

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• 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.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

Job Opportunity: Commis 1 / CDP at Garibaldi Italian Restaurant & Bar

Location: 36 Purvis Street, 01/02 188727 Singapore

Join Our Award-Winning Team

Since 2003, Garibaldi Italian Restaurant & Bar has been a cornerstone of authentic Italian dining in Singapore. As a fine dining establishment, we take pride in delivering exceptional culinary experiences, and now, we are looking for passionate individuals to join our team as a Commis 1 / CDP.

About the Role:

In this position, you will work alongside a talented and experienced team led by our Malaysian-born, Italian-trained Chef de Cuisine, Chef Chong, who has been with Garibaldi since 2005. Under the culinary guidance of Executive Chef-Owner Roberto Galetti, you will be responsible for maintaining the high standards and SOPs that define our award-winning cuisine.

What We Are Looking For:

- A passionate and aspiring candidate eager to try and learn new dishes.

- A team player who collaborates well with colleagues.

- An ambitious individual who is willing to learn and rotate across stations to develop their skills.

What We Offer:

- A 5.5-day work week schedule.

- 10 days of starting annual leave per year (+1 incremental day per year).

- Annual bonus based on performance.

- Two staff meals provided daily (1 Asian meal ordered from a neighbouring stall for lunch, 1 prepared by the kitchen team at dinner).

- Laundry and uniform provided.

- Opportunities to participate in frequent offsite events, gaining valuable experience and exposure.

- Monthly incentives after confirmation, based on sales targets.

Eligibility:

Due to quota limitations, this role is open to Singaporean, PR, or LTVP+ holders only.

How to Apply:

Send your CV to [email protected] or WhatsApp us at +65 9438 3062.

Be part of a legacy of culinary excellence and bring authentic Italian flavors to life with us at Garibaldi!

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• Salary range: $2500 - $2800 + Incentive
• Variable Bonus + Meal Provided
• Working days: 5.5 Days
• Working Location: Somerset
• Excellent Welfare & Benefits

Job Scope

• Preparation of all pastry ingredients.
• Prepare, weigh and measure ingredients with accuracy.
• Making dough, Mousse cream, batter, knee Tart, Pie, Cookies and Cakes.
• Layering and Decorating of Pastries and Cakes.
• Follow recipes and presentation specifications as set by Patisserie Chef.
• Assist in stock taking of ingredients, utensils, supplies and equipment.
• Store and / or package ingredients and products neatly and cleanly.
• Adhere to Standard Operation Procedures (SOP) of kitchen.
• Maintains high standard of personal hygiene, sanitation, cleanliness and safety of kitchen.
• Any ad-hoc duties assigned.

Requirement

• GCE O Level and above
• 2 – 3 years related experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

RESEARCH AND DEVELOPMENT CHEF Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• 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.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

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

· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

Job Description

• Prepare Mise-en-place.
• Prepare meals as directed and according to recipe, menu specification and expected standard.
• Assist Sous Chef and Production Chef during Food Presentation.
• Ensure all prepared food is properly labelled with Day Sticker.
• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
• Ensure staffs adhere to safety rules and regulation practices.
• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
• Monitor and ensure food temperatures are within standard limits.
• Provide training, supervise and assign job to staff.
• Minimize wastage and optimize stock level of raw materials and ingredients.
• Monitor stock level of raw materials and products in the cold room or freezer.
• Submit wastage and spoilage report to Production Chef.
• Check and ensure weight of meals is prepared to specifications.
• Plan and order dry store items ahead actual requirement.
• Conduct daily cold room/freezer/equipment inspection.
• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.
• Undertake any other duties assigned by immediate superior.
• Conduct daily cold room/freezer/equipment inspection.

Job Requirement

• Minimum 3 years of experience in culinary operations
• Must have a comprehensive culinary background in a specific cuisine

responsibilites include:

• Crafting Thai dishes for menu addition/alteration.
• Ensuring high standards of food quality. (Interview with trial will be required)
• Preparation of ingredients and proper storage.
• Maintaining a clean working environment.
• Supervision of kitchen staff.
• Ensure smooth operation during rush hours.

Avenue of Brands Pte Ltd was founded in 2024. We aim to serve quality food at affordable prices. We are a fast-growing brand and currently expanded to 8 outlets around Singapore. We are looking for candidates with passion in F&B to join our growing team!

• Responsible for daily outlet operations which includes effective scheduling, employee communications and training
• Ensure the highest safety and hygiene standards compliance with regulations
• Create a positive and rewarding customer experience
• Lead and motivate team members to achieve sales targets and customers satisfaction
• Other duties as assigned
• For Management Trainee - Fast track to Outlet Manager in 6 months (depending on performance)
• Wok experience preferred
• Incentives and medical benefits provided
• Multiple work locations available
• 5 days or 6 days per week
• Full Time

Responsibilities:

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

Requirements:

• Diploma/Degree in Culinary or equivalent.
• Relevant experience working in a similar role.
• Ability to work well in a team.
• 5 days work

At Monk’s Brew Club we believe that team is the sum of its member’s experiences!

At Monk's Brew Club, we’re more than just a café — providing a space that encourages conversation, collaboration, productivity and meaningful connections. It lends itself to quiet discussion, moments of thoughts and study but also serves equally for meeting, socialising and entertaining, in addition to introducing great new coffee beans and drinks to Singapore. It’s an ideal spot for thinking, for business or for pleasure.

If you aspire to be part of a fun, dynamic team that works hard yet plays harder this is the perfect place for you.

CHEF DE PARTIE

This role is for you, if you believe you belong in a contemporary workspaceand cafe that appeals to pioneers looking for and willing to share and collaborate on new ideas and themes. This is a space that serves consistently good coffee, unique brews and amazing fusion food.

If you take pride in your culinary skills and want every dish to be the best, for it to be a symbol of your skill, then this is the place for you. We assure you an atmosphere where you can grow and develop by learning new.

Your Role:

As the Chef de Partie at Monk’s Brew Club, you will use your skills to amaze the patrons of our establishment with excellent cooking according to our Head Chef’s recipes and specifications, and your work will be an important factor to our customers’ satisfaction.

In your role, you will assist Head Chef with inventory control, scheduling, ordering of kitchen supplies, and also be a mentor to your team members, building them up with the necessary skills to bring them to the next level.

You will have minimum of 3 years’ related experience in a Food & Beverage (F&B) establishment as a chef. To succeed in the role, you possess a friendly disposition, good communication skills and be able to work in a team.

· Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team

· Follow the Head Chef's guidance on kitchen operations

· Prep required ingredients and sauces

· Check, monitor and ensure adequate supply at the cooking stations

· Prepare specific food items and stock-up of required fresh produce for the day's usage

· Adhere to strict hygiene standards and good food handling practices at all times

· Responsible for stock rotation by ensuring the freshness of ingredients to be used

· To practice proper inventory management through the safeguarding of stock taking and ordering of supplies

· Any other skill-development or ad-hoc task as assigned

· Able to work under pressure in a fast-paced, yet fun environment

· Great communication skills with positive, interpersonal skills

· A team player with a good sense of job responsibility and a keen eye for details

· Honest willingness to learn and grow with the Company

Benefits:

We believe that our employees are like our family. The benefits we provide are what we would extend to any other family member

· Best in the market salary

· Annual salary increment (subject to performance)

· Free food and drinks

· Employee medical and insurance benefits

· 6-monthly bonus if we hit our targets (subject to performance)

· On the job training

· Sponsorship for industry standard certifications every 12 months (subject to performance)

Above all else, we guarantee a lot of fun!

· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

Job Scope

• Running a specific kitchen station, handle a specific section of the kitchen, in charge of preparing, cooking, and plating all dishes from that station.
• Maintaining food quality and consistency.
• Supervising junior staff, provide guidance and help train them on specific tasks related to your station.
• Maintaining hygiene and cleanliness & follows proper food safety and hygiene procedures in the kitchen. Helps with cleaning and sanitizing workstations, utensils, and equipment throughout the shift.
• Managing station inventory, monitor stock levels and inform the Sous Chef or Head Chef when more supplies or ingredients are needed.
• Coordinating with Other Stations and the Kitchen Team, communicate clearly with other chefs in different stations to ensure the smooth flow of service.
• Contributing to Menu Development
• Assisting in Kitchen Organization

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform that only shortlisted candidates would be notified*

We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280

RAYMOND NG JUN HAN | EA Personnel No.: R1657009

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

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

Requirements:

• required language(s): English
• experienced in Italian or Western cuisine, Pizza making is a plus
• ability to work well in a team
• knowledge of best practices for safety and sanitation
• passion for delivering great food and service
• able to work shifts during weekends and holidays in a fast-paced environment.

We offer:

• attractive salary, meal allowances, staff meal, medical benefits
• walking distance to MRT stations (Maxwell, Tanjong Pagar, Outram Park, Chinatown).

Interested applicants may contact us via email [email protected]

We look forward to hearing from you.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field (Chinese cuisine) is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Good in Cutting,managing raw material.

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Chef de Partie.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• The incumbent will assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Promote the safe use of the kitchen and its equipment.
• Upkeeping the hygiene standards in the kitchen.
• Ensure all relevant food controls, correct temperatures are logged and the agreed standards of food preparation and presentation are adhered to at all times.
• Attend any training that is required by the company.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites to be changed daily or when necessary. Ensure good personal hygiene.
• Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and inform the Chef de Cuisine or Executive Sous Chef of any relevant shortages.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering when food supplies are running low in stock in store or cold room.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with the restaurant service staff and ensuring all necessary prep work is completed prior to the commencement of service.
• Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required.
• To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after the shift has finished.
• Ensure that recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive chef’s and restaurant standards.
• To provide a clear handover during shift changes
• To report any problems, accidents or kitchen equipment defects to the Executive Chef.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
• Any other tasks as assigned by the Executive Chef.

Job Requirements

• Professional qualification in a related field
• 3 to 5 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong interpersonal, communication and organizational skills.
• Able to work well in a team