Total 7,891 sous chef job vacancies in Singapore

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

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 Requirements:
>Past experience as a working chef.
>Advanced knowledge of the culinary arts.
>Perfectionism in sanitation and quality control.
>Portfolio of creative, unique dishes.
>Expert multitasking ability.
>Great leadership and interpersonal skills.
>Ability to run stocktaking and place orders for resupply.
>Exemplary work ethic in a high-pressure environment.
>Passion and pride for delighting people with food.Selling to independent stores.
>Able to work independently and also within a team

>Able to work on weekend

Charmaine Soh | R24122333

1. Up till $3500 basic + bonus
2. 6 days work week including weekends
3. 4.30pm to 2am
4. Transport provided night shift
5. Birthday Ang Pao

Responsibilities

• Assist the Head Chef in planning and executing the daily menu, including yakitori skewers, appetizers, sides, and other offerings.
• Help manage and coordinate the kitchen team, ensuring that all staff follow instructions, maintain efficiency, and uphold high standards of quality and safety.
• Assist in the preparation and cooking of yakitori skewers, sauces, and sides, ensuring consistency in taste, texture, and presentation.
• Monitor the quality of ingredients and finished dishes, ensuring that all food leaving the kitchen meets the restaurant’s standards.
• Assist with inventory control, ensuring that the kitchen is fully stocked with necessary ingredients and that supplies are rotated and replenished as needed.
• Ensure that all kitchen operations adhere to Singapore’s food safety regulations, including proper handling, storage, and sanitation of food products.
• Support the training and development of junior kitchen staff, helping them to learn proper cooking techniques and kitchen safety procedures.
• Maintain a clean and organized kitchen environment, including proper handling and cleaning of kitchen equipment, tools, and surfaces.
• Collaborate with the Head Chef to brainstorm new dishes, update the menu, and ensure that recipes are executed to perfection.
• Ensure that food is prepared and served in a timely manner, especially during peak hours, to maintain a smooth and efficient workflow.

Requirements

• 2-3 years of experience in a professional kitchen, with experiencein Japanese cuisine or yakitori preparation being highly preferred.
• Familiarity with traditional yakitori cooking methods, marinades, and flavors.
• Food hygiene certificate.

Charmaine Soh | R24122333

1. Up till $4,200 basic + bonus
2. 6 days work week including weekends
3. 4.30pm to 2am
4. Transport provided night shift
5. Birthday Ang Pao

Responsibilities

• Slice and prepare various types of fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in presentation and texture.
• Inspect the quality of fish and seafood to ensure they meet our freshness and quality standards.
• Plate sashimi dishes in an aesthetically pleasing manner, following the restaurant's presentation standards.
• Work with the Head Chef and kitchen team to create seasonal sashimi offerings and keep the sashimi menu fresh and exciting.
• Keep the sashimi station clean, organized, and stocked with the necessary tools and ingredients.

Requirements

• 2 years of experience as a sashimi or sushi chef, with a strong understanding of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision to create thin, uniform slices.
• Knowledge of various types of fish, seafood, and garnishes used in sashimi preparation.
• Food hygiene certificate.

Benefits:

• Basic Salary up to $4,200 with yearly increment based on performance.
• 6 days work week including weekends (4:30pm - 2am)
• Night shift transport provided
• Career Advancement Opportunities

Job Description and Qualification:

This is a full time role for a Sashimi Chef located in Suntec. Our client is F&B Industry. This position involves preparing a variety of sashimi dishes by slicing fresh fish and seafood with attention to detail in presentation and texture. Responsibilities include inspecting seafood for freshness and quality, plating dishes attractively according to the restaurant's standards, and collaborating with the Head Chef and kitchen team to create seasonal menu items. The position requires adherence to strict food safety guidelines to ensure safe handling and storage of raw seafood, along with maintaining a clean and organized sashimi station. Additionally, the role includes working efficiently with other kitchen staff to support smooth service during peak hours.

Qualifications:

• Prior experience as a sashimi or sushi chef, with a strong understanding of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision to create thin, uniform slices.
• Knowledge of various types of fish, seafood, and garnishes used in sashimi preparation.
• A deep interest in Japanese culinary traditions and an eagerness to work with fresh, high-quality ingredients.
• Ability to stand for long periods, handle sharp knives, and work in a fast-paced kitchen environment.
• Ability to work effectively in a team, communicate well with other kitchen staff, and remain calm under pressure.

Position: FT Chef/Kitchen Helper

Location: Little India

Salary: $1,700 - $2,000 per month

Work Hours: 6 days a week, two shifts available:

1. 9:00 am - 9:00 pm

2. 12:00 pm - 12:00 am

What We Offer:

1. Competitive Salary based on experience

2. Opportunity to grow and advance within the team

Requirements:

1. Prior kitchen or culinary experience is a plus.

2. Ability to work in a fast-paced environment.

3. Must be punctual, reliable, and willing to learn.

How to Apply:

Interested applicants may apply here or WhatsApp 85881419

Singaporean & PRs (Malaysian are welcome)!

Gladwin Teo Jian Rong

EA No. 23C1599

EA Personnel no. R1768774

Charmaine Soh | R24122333

1. Up till $3500 basic + bonus
2. 6 days work week including weekends
3. 4.30pm to 2am
4. Transport provided night shift
5. Birthday Ang Pao

Responsibilities

• Prepare a variety of cold appetizers and side dishes, such as salads, pickles, marinated vegetables, tofu dishes, and chilled seafood.
• Ensure the freshness and quality of all ingredients used for cold dishes, sourcing seasonal produce and premium ingredients when necessary.
• Plate cold dishes with care, ensuring that all dishes are aesthetically pleasing and align with the restaurant’s presentation standards.
• Work with the Head Chef to create and update the cold dish menu, introducing new items and seasonal specials that highlight fresh, local ingredients.
• Follow all food safety guidelines for the handling, storage, and preparation of cold dishes, especially for raw and marinated items.
• Maintain a clean and organized workspace, ensuring that all cold dish ingredients, utensils, and equipment are properly stored and sanitized.
• Coordinate with other kitchen staff to ensure that all cold dishes are prepared in a timely manner and served with the rest of the meal.
• Monitor and manage inventory for cold dish ingredients, ensuring the kitchen is well-stocked and ingredients are used efficiently.

Requirements

• 2 years of experience in a Japanese kitchen, particularly in the preparation of cold dishes or appetizers.
• Strong knowledge of Japanese ingredients, cold dish preparation techniques, and traditional flavor profiles.
• Food hygiene certificate.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Sous Chef
• Run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

Requirements:

• Minimum 3-4 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

• Overall in-charge of kitchen catering operations
• Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
• Procurement, selection, inspection and preparation of ingredients
• Prepare and serve menu items
• Lead, supervise and provide guidance to team members
• Ensure smooth and efficient running of kitchen operations
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
• Ensure self and team’s compliance with all company policies/service procedures/standards at all times
• Align with HSE & SFA requirements
• Any other duties assigned

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Job Description & Requirements

As a senior member of the team, you will be working closely with and reporting to the Executive Chef. You will be responsible for producing quality food to menu specifications, and oversee for all aspects of the kitchen in the Executive Chef’s absence. You will also motivate the kitchen staff to achieve targets and maintain high standards. You are creative and enthusiastic about good food and its presentation. An understanding of budgetary control will be essential to perform well in this role.

RESPONSIBILITIES

• Participate in the conceptualization of the restaurant’s food menu together with the Executive Chef
• Assist to plan and direct food preparation processes
• Actively review and update menu with new and exciting items to keep up-to-date and engage the interests of guests
• Consistent production of high quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guests' experiences and satisfaction
• Train, manage and assess team performance, paving professional and personal growth for the team
• Manage and plan work schedules for the back of house
• Identify staffing needs and assist in the recruitment and training of new employees
• Ensure strict compliance to safety, sanitary and hygiene standards set by the company
• Maintaining a positive and professional approach with all employees and customers
• Any other duties as assigned by Management

REQUIREMENTS

• Proven experience with Japanese cuisine in similar capacity
• Exceptional in kitchen management
• Service oriented, able, and willing to engage customers in an open bar counter service concept
• Holds critically high hygiene and safety standards
• Able to work well under pressure in a fast-paced environment
• Outstanding communication and leadership skills
• Strong mental capacity to learn, take demands and multi-task

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Roles & Responsibilities

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Break fast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He i srequired to work on weekends and public holidays and take off on a weekday.

To speak the language: Tamil & Hindi

Job Description

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Preparing meal ingredients for Sous Chef / Head Chef which includes washing, peeling, cutting, and slicing ingredients.
• Packing take-out orders as needed.
• Removing garbage, replacing garbage bags, and washing garbage bins.
• Mopping and sweeping the kitchen areas as required.
• Washing and dry dishes as and when required
• Storing ingredients and food items according to food safety standards.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Establishing and maintaining effective working relationships with colleagues
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef / Head Chef on the daily requirements, functions and also about any last minute events.
• Assist Head chef with new menu planning

• 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

The Sous Chef assists in overseeing kitchen operations, ensuring quality control, and maintaining food safety standards. The role is pivotal in managing kitchen staff, preparing high-quality dishes, and contributing to menu planning for the kitchen and bar.

SPECIFIC RESPONSIBILITIES:

1. Supervise all food preparation activities, ensuring consistent quality and presentation of dishes.

2. Developing and adjusting menus, including special dishes for the bar.

3. Train and mentor junior kitchen staff in food preparation techniques, sanitation, and safety procedures.

4. Oversee compliance with health, safety, and hygiene standards in the kitchen, including proper food handling and storage practices.

TECHNICAL SKILLS AND COMPETENCIES:

1. Proficiency in preparing and presenting a wide range of dishes, from appetizers to desserts.

2. Ability to design and test new recipes, ensuring that they are well-balanced in terms of flavor, ingredients, and presentation.

3. Ability to teach proper sanitation practices, such as cleaning workstations, sanitizing tools, and avoiding cross-contamination during food preparation.

4. Knowledge of inventory management systems like FIFO to ensure that older stock is used before new stock, preventing food spoilage.

ATTACHMENT : 6 months

Job Responsibilities

• Ensure food preparation procedures are strictly adhere to Company’s standards and National food safety regulations
• Assist in planning and create menus, recipes and daily specials
• Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.
• Ensure workstation, including food presentation, quality, food hygiene, kitchen cleanliness and safety at all times
• Other duties as and when assigned

Job Requirements

• Minimum of 5 years of experience in local/ western/ Indian/ Malaysia cuisine
• Possess with supervisory experience will be preferred
• Ability to work cohesively as part of a team in a fast-paced environment
• Customer-oriented mindset
• Hands on chef experience in high volume is highly preferred

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Seeking applicants keen to work as full-time kitchen chefs:

• Responsibilities include preparing all necessary ingredients (e.g., chopping, slicing, mixing, marinating, etc.), typically during the morning and afternoon shifts.
• Each stall typically has two chef positions: one responsible for cooking noodles and hotpots, and the other for teppanyaki and deep frying.
• Duties also include conducting stock-taking of ingredients and submitting orders to relevant suppliers to replenish stock
• Study and memorize the menu and recipes for each item.
• Applicants must attend a basic food hygiene course as required by regulations. (Applicants who have already attended and obtained certification, please highlight this to us)
• Prior relevant experience is preferred.
• Meals will be provided.

Brief description of our business:

• We offer quick-service Korean and Japanese fusion cuisine
• Our stalls are mainly located within shopping malls across Singapore
• We have Halal-certified stalls

Once we receive your application, please allow us some time for review, and we will get back to you as soon as possible. Thank you, and we look forward to welcoming you to our team!

Sous Chef

(Location at CBD Area)

-skilled in Japanese cuisine (sushi, sashimi, kushiyaki, Agemono, yakimono, oden)

-some experience in Chuka-Ryori and yoshoku

-experience in Korean cuisine will be bonus

-very good time management, able to multitask

-initiative and proactive in developing or revamping dishes

-responsible for the cost and performance of the Menu

Job scope:

-setting up Japanese station

-preparation work for lunch & dinner

-operation work

-closing Japanese station

Working day: Monday to Saturday

10.30am till late

Public Holiday: Compensate with off in lieu

Probation Salary: $3800

Benefits

-working insurance

-medical leave 14days

-medical claim $250

-dental claim $200

-wellness claim $300

-paid leave 10days

-birthday leave 1day

-2 working meals

-Performance bonus ranging from 25% of salary to 50% of salary

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

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

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage.

Responsible all staff work Progress with records and schedule for training.

Responsible all food costs, maintainance and expenditures control.

Responsible for staff development and works upgrade.

Supervise staff in food knowledge, storage and acceptable quality.

Strictly Comply and Execute ALL SOPs.

Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance…

Supervise staff to ensure and comply with FIFO procedures.

Ensure all products comply to company's requirement and quality in achieving its maximum profitability.

Able to create new dishes in order to meet market needs and expectation.

Able to cook authentic China Chinese Cuisine,expecially SICHUAN and Dongbei Cuisine.