Total 7,801 Full-time sous chef job vacancies in Singapore

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Translated to “your home” in Italian, Casa Vostra is an Italian casual concept initiated with a simple goal of offering perfected Italian cuisine staples suited for fast-paced modern living. It is a spot for Italian immersion - be it through a quick sit-down or grab-and-go meal, gourmet Italian goods with live pizza and pasta making for a feel of dining at an quintessentially Italian home.

The Chef de Partie for Casa Vostra is the dedicated and reliable champion of the daily preparation of pizza doughs, pasta and pasta sauces, gelato, sorbets and Italian cold cuts within the restaurant.

Job Responsibilities

• Assisting the Sous Chefs with daily kitchen operations including preparing pizzas and pastas from scratch
• Ensure consistency in taste, quality, temperature, and preparation of each food served
• Prepare mise-en-place for kitchen operations
• Maintain and upkeep of kitchen machinery and equipment
• Facilitate ordering and receiving of inventory
• Ensure that the team comply with the health and safety regulation during food preparation

Who are we looking for

• A valid Food Hygiene Certificate (minimally Level 1)
• Good understanding of the preparation and storage of ingredients
• Excellent attitude towards learning; the team welcomes aspiring chefs with little to no relevant experience in Italian cuisine
• Someone who takes responsibility and pride for their work

Perks

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry

Job Description职位描述

• Cooking according to customer orders 根据客户订单烹饪
• Assist Head Chef in overseeing the culinary operations 协助主厨监督烹饪操作
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard 确保烹饪团队保持烹饪质量和标准，同时遵守健康和安全标准
• Preparing ingredients and ensure sufficient supplies at cooking station 准备食材并确保烹饪台有足够的供应
• To maintain cleanliness, cleaning, neatness and ensuring that employees maintain their personal hygiene in the kitchen areas 保持清洁、清洁、整洁并确保员工在厨房区域保持个人卫生
• Any other ad-hoc duties assigned by Head Chef 总厨指派的任何其他临时职责

Requirements要求:

• At least 3 years of relevant work experience 至少 3 年相关工作经验
• Prior experience in Chinese cuisine will be an added advantage 有中餐经验将是一个额外的优势
• Good culinary knowledge and skills 良好的烹饪知识和技能
• Always maintaining a good hygiene level at all times, be it personal or within own department 始终保持良好的卫生水平，无论是在个人还是在自己的部门内
• Possessed Food Hygiene Certificate 持有食品卫生证书
• Able to work well independently as well as in teams 够独立工作以及团队合作

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must have coffee shop relevant work experience.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must have coffee shop relevant work experiece.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 10 Nov 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

SOUS CHEF / ASSISTANT SOUS CHEF

Job Purpose:

Take full responsibility of the kitchen crew and kitchen well-being. All assigned task to ensure achievement of good QSC score, control food cost, cleanliness and efficiency.

Job Specifications:

Skills:

· Specialise in Japanese Pizza Cuisine

· Computer literate in Word, Excel, PowerPoint

Education:

· At least Professional Certificate in Culinary Arts or any related fields

Experience:

· At least 2 year of experience in management of Kitchen Team, Food Cost and Food Quality control.

Location:

Holland Village / One Asia Square.

To arrange for interview, please email your updated resume today to: [email protected]

SCOPE

The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.

OVERALL OBJECTIVES

• Ensure customer satisfaction, profitability and overall success of the assigned outlet.
• Develop, curate and maintain menus, recipes and costing.
• Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Effectively manage labour and operating expenses while ensuring productivity and efficiency.
• Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
• Ensure that All HACCP guidelines are achieved and maintained.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Fluent in spoken and written English with good interpersonal and communication skills
• Possesses great leadership and motivational skills
• Strong organizational and time-management abilities with good problem solving and decision-making skills.
• Ability to interact effectively with guests, ensuring a memorable dining experience

SCOPE

The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.

OVERALL OBJECTIVES

• Ensure customer satisfaction, profitability and overall success of the assigned outlet.
• Develop, curate and maintain menus, recipes and costing.
• Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Effectively manage labour and operating expenses while ensuring productivity and efficiency.
• Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
• Ensure that All HACCP guidelines are achieved and maintained.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Fluent in spoken and written English with good interpersonal and communication skills
• Possesses great leadership and motivational skills
• Strong organizational and time-management abilities with good problem solving and decision-making skills.
• Ability to interact effectively with guests, ensuring a memorable dining experience

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Requirement

• Diploma/Bachelor's Degree in Computer Science, Information systems, or related field.
• At least 3 years of relevant experience, experience supporting Operation Progress Chef Infra components: Chef Server, Chef Automate, Chef Client , Chef Workstation, Chef Repo, Test Kitchen, Chef Supermarket
• Understanding of DevOps principles and Infrastructure as a Code concepts and techniques
• Experience and command on Ruby programming language.
• Understanding of CI/CD and available tools

Responsibilities

• Support to “Progress Chef” Pipeline, Cookbooks and Inspect profiles
• Incident response and management: Escalation of technical case to principal support (if need be). Be the point of contact between principal support and customer for cases logged.
• Problem resolution and root cause analysis. Provide resolution to incidents on Chef.
• Perform root cause analysis (RCA) and present RCA report to customers.
• Create Chef cookbooks for operational uses such as restart of services, reset password lengths etc.
• Provide Chef application consulting support, guide team to practice Collection of reports and key metrics for process improvement
• Provide subject matter expert knowledge on Chef infrastructure and Chef automate.

Interested applicants, Please send your updated resume in Word format to [email protected]

Please indicate Job Code 109 on email subject

We regret that only shortlisted candidates will be notified.

IT Consultancy & Services Pte Ltd

EA No: 92C5311 | EA Reg No. R1104129

Please visit www.itcspl.com to learn more information about ITC

Job Description

• Industry/ Organization Type: F&B Manufacturing
• Position Title: Kitchen Chef / Cook (Korean BBQ)
• Working Location: Orchard
• Working Hours: 5 days (Monday to Friday, 9 AM – 6 PM)
• Salary Package: Basic Salary up to $4,500 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
• Ensure all dishes are made according to the restaurant’s recipes, maintaining the authenticity of Korean BBQ cuisine.
• Ensure that meats are grilled to perfection, taking into account customer preferences for cooking levels.
• Manage kitchen operations, ensuring that the kitchen runs efficiently during service.
• Present dishes attractively, maintaining a high standard of food aesthetics and quality.
• Any other ad-hoc duties as assigned.

APPLY NOW!!!

• Possess a Diploma in Culinary Arts or relevant field
• Has 2+ years of culinary experience, preferably in a Korean cuisine-focused establishment
• Proficient in cooking Korean BBQ, including handling and grilling premium meats

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. Kindly indicate #69988 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

You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and and in accordance with the hotel’s standards.

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to manage the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Good practical, operational and administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Job Description

• Lead daily operation and ensure kitchen’s consistency in delivering high-quality food;

• Design new Nordic menus and food presentation that enhance customers’ culinary experience, meet quality standards and reflect restaurant’s theme;

• Perform cost proposals for new menu items;

• Ensure kitchen meets all Singapore’s regulations including food hygiene practices, sanitary and food safety guidelines;

• Manage and set kitchen staff roster;

• Train and ensure kitchen staff are equipped to meet daily operations;

• Inventory management of food and equipment supplies, food wastage control and doing purchase orders;

• Direct kitchen operations and tasks, including food preparation, cooking, and kitchen cleanup; and

• Arrange for kitchen equipment purchases and repairs.

Requirements

• At least 5 year(s) experience as a Head Chef or Sous Chef;

• Ability to lead and inspire a dynamic kitchen team;

• Ability to monitor expenses and manage food/kitchen budget;

• Strong passion for the art of food design;

• In-depth of knowledge of Nordic cuisine;

• Have worked in renowned restaurants globally;

• Excellent written and verbal communication in English language, and

• Culinary Degree or equivalent experience.

1. Recipe Development: Create and test new pastry recipes and dessert offerings.

2. Baking and Decoration: Prepare, bake, and decorate pastries, cakes, cookies, and other desserts.

3. Menu Planning: Collaborate on menu design, incorporating seasonal ingredients and trends.

4. Quality Control: Ensure all desserts meet quality standards for taste, texture, and presentation.

5. Staff Training: Train and supervise junior pastry staff, ensuring best practices in baking and hygiene.

6. Inventory Management: Order and manage inventory of ingredients and supplies.

7. Health and Safety Compliance: Maintain cleanliness and adhere to food safety regulations.

8. Customer Interaction: Engage with customers for feedback and customize orders as needed.

Qualifications:

Culinary degree or relevant experience.

Strong knowledge of pastry techniques and presentation.

Creativity and attention to detail.

Ability to work under pressure in a fast-paced environment.

Skills:

Proficient in baking and pastry arts.

Excellent time management and organizational skills.

Strong leadership and communication abilities.

This role can vary based on the establishment, from fine dining restaurants to bakeries or hotels.

Responsibilities

• To work with the kitchen team to produce food to a highstandard on a daily basis.
• To take resposibility for the daily paperwork, such as odering etc.
• To ensure that the temperature records anf monitoring is done on a daily basis
• To ensure that cleaning schedule is adhered to
• To ensure that kitchen stores and other potential areas of loss are secured at all times
• To oversee menu planning
• To manage food costing and staff resources to achieve targeted budgets
• To report and where possible take action about customers complaints and compliments
• To undertake project work & training to develop skils in food production, management & enhancing customer service.
• To take responsibility for the adherence & compliance of all health, safety and food hygenie legislation.
• To report and where possible, to attend to and take all necessary action, statutory and othwewisem in the event of accident, fire,loss,theft,lost property, damage, unfit food or other irregularities and complete the necessary reports
• To assist in providing consultancy on culinary and operations matters for others brands within the Group as and when required

Job Requirements

• At least 5 years experience in Japanese Restaurants, holding a Sous or Head Chef position.
• Proficient in knife skills and presentation.
• In-depth knowledge of handling sushi, sashimi and seasonal ingredients.
• Familiarity with food safety regulations and best practices especially in handling raw fish.
• Familar with cost control, budgeting and inventory management.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role:

Banquet Chef

The Banquet Chef is responsible for the management of all culinary aspects related to Banquet and Catering events, expertly crafting and presenting a diverse array of international cuisines including Western and Asian (Chinese, Japanese, Indian, and Middle Eastern) while ensuring the highest standards of culinary artistry and innovation; this role involves motivating and mentoring kitchen staff to achieve their professional aspirations and rigorously maintaining food safety and hygiene protocols throughout the entire food handling process, all while collaborating closely with the Executive Chef, Executive Chinese Chef, Executive Pastry Chef, Stewarding, and Sales & Marketing teams to ensure seamless event execution and guest satisfaction.

What you will do:

Lead and Develop: Foster a skilled and dedicated kitchen team by leading by example, promoting a culture of continuous learning, and creating opportunities for team members' personal and professional growth. Take an active role in assessing the needs of your team, providing coaching, training, and career development that align with Four Seasons’ values.

Quality Control: Maintain exceptional standards for all banquet dishes, overseeing taste, temperature, portion size, and presentation to ensure every meal is of the highest quality.

Operations Management: Ensure that the banquet kitchen is organized, efficient, and harmonious, in line with Four Seasons’ philosophy and policies, to achieve productivity goals and high standards of service. Address guest and internal inquiries and complaints with courtesy and efficiency, ensuring all issues are resolved to satisfaction

Warm and Genuine Hospitality: Engage with guests personally, creating memorable and unique dining experiences at each banquet.

Hygiene and Safety: Uphold rigorous standards of food and personal hygiene, ensuring compliance with all health and safety regulations.

Budget Management: Collaborate with the Executive Chef to manage food and labor costs, ensuring financial targets are met without compromising quality. Assist in planning and managing capital expenditure requests, and follow up on purchase orders to ensure smooth operations.

Banquet Setup & Support: Organize banquet set-up, attend briefings and trainings, and support the culinary team from other properties and collaborations.

What you bring:

· Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment

· Minimum of 1 year of current experience as a Banquet Chef or 3 to 5 years as a Banquet Sous Chef in a 5-star luxury hotel or luxury restaurant chain.

· At least 3 years of experience working in Southeast Asia, particularly in Singapore.

· Excellent knowledge of International culinary techniques, ingredients, and flavour profiles. Knowledge of local palate is essential.

· Creative and innovative approach to menu development, with a passion for the profession.

· Deep understanding and knowledge of Food and Health Safety regulations and policies.

· Excellent communication and interpersonal skills.

· Strong organizational and time-management abilities.

· High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.

· Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

• Responsible for the shift operations
• Identify issues or problems ands report and discuss with Senior Sous Chef / Executive Chef for solutions
• Ensure fast and efficient food are prepared for serving
• Train, Orientate ,guide and evaluate Line Chef
• Build and maintain a strong efficient team
• Schedule kitchen roster and deployment
• Test and develop new menu items with Executive Chef
• Assume the duties in production during absence/ in adequate of kitchen staff
• Conduct daily briefing in absence of the Senior Sous Chef/ Executive Chef
• Aware of food cost control and minimize wastage
• Develop new ideas with Junior Sous/ Senior Sous Chef/ Executive Chef
• Monitor the quality, presentation and quantity of all food items before serving
• Keep Junior Sous/ Senior Sous Chef/ Executive Chef aware of all items of interest
• Contribute ideas and suggestions regularly
• Enquire guest satisfaction in food served
• Ensure quality standards in kitchen in relation to sanitation, cleanliness and hygiene
• Ensure all operating equipment / utensils are in good condition
• Ensure front of house dealing with direct guest contact have full knowledge of all food items ,ingredients and methods in which way they were prepared
• Stock inventory and monitoring submit requisition approval before ordering old supplies
• Ensure supplies received are in good conditions and quantities
• Create a sound and strong relationship with all staffs, and help develop their maximum potential
• Assist in developing maximum potential of each kitchen staff
• Maintain good relationship with team members and front of house staff
• Preferably with University Degree
• With Overseas Work Expereince in Japanese and/or European restaurant
• Junior Executives specializing in Food/Beverage/Restaurant Service or equivalent.

If you meet the below requirements and are passionate about creating exceptional dining experiences, we would love to hear from you. Please submit your application, including your resume and any relevant certifications.

Responsibilities:
- Prepare and cook meals according to the outlet's menu and customer preferences
- Ensure food quality and presentation meet the outlet's standards
- Monitor and maintain inventory levels and order supplies as needed

- Enuring ingredients are used efficitenly to minimise wastages
- Collaborate with the management team to plan and develop new menu items
- Train and supervise junior kitchen staff to ensure efficient operations
- Adhere to food safety and hygiene regulations at all times
- Maintain a clean and organized work environment
- Handle customer inquiries and special requests promptly and professionally
- Assist in the development and implementation of cost-effective strategies to maximize revenue

- Ensuring all dishes leaving their station meet the restaurant's standards for taste, presentation, and portioning.

- Ensure smooth operations during busy service periods and coordinate timing to ensure that all dishes are prepared and served on time.

Requirements:
- Proven experience as a Commis in a western / asian restaurant setting
- Strong knowledge and skills in food preparation, cooking techniques, and Western cuisine
- Knowledge in relevant culinary techniques
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Excellent communication and interpersonal skills
- Strong attention to detail and ability to work under pressure
- Must be able to work on weekends, public holidays, and rotating shifts

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Our client is looking for Chef who is responsible for preparing ingredients, maintaining the cleanliness of the kitchen, and assisting other chefs with their daily tasks. Looking at individuals who are passionate about kitchen work and wants to build foundational skills and experience in a professional kitchen environment.

Job Responsibilities:

• Responsible for the preparation and cooking of menu items as per orders
• Responsible for either BBQ, Sashimi or Cold Dishes
• Prepare each dish on the menu and ensuring quality meets standards
• Maintain the cleanliness and organization of the kitchen and workstations.
• Ensure that all food is stored in compliance with safety and health regulations.
• Follow kitchen policies, procedures, and service standards.
• Assist with stock rotation and ensure proper stock levels.
• Help with the unloading of deliveries and checking the quality and quantity of products.
• Support other kitchen staff in their daily tasks as needed.
• Ensure that food handling, hygiene, and storage procedures are followed at all times.

Requirements:

• Basic understanding of cooking and culinary principles.
• Ability to work in a fast-paced environment.
• Strong attention to detail and organizational skills.
• Willingness to learn and take direction.
• Good communication skills.
• Ability to work well within a team.
• Must be able to work in a high-pressure, physically demanding environment.
• Ability to stand for extended periods.
• Flexibility to work various shifts, including weekends and holidays.

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application. We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Job Responsibilities:

· Assist Sous Chef, Junior Sous Chef during service for timing and progress of all dishes

· Ensure the presentation, texture and quantity are maintained to standards

· Assist the team in the overall checking and maintaining of your station and assure overall responsibility

Job Requirements:

· At least Professional Certificate / NITEC in Food & Beverage Services Management or equivalent

· Min. 1 year of working experience in the related field

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

You will be responsible to assist in the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

• Basic Knowledge of kitchen hygiene practices and occupational health and safety standards.
• Good Guest Relations Skills
• Weigh and measure designated ingredients
• Maintain Cleanliness of work areas, equipments and utensils
• Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
• Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

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