-Develop new menu options based on seasonal changes and customer demand.
-Assist with the preparation and planning of meal designs.
-Ensure that kitchen activities operate in a timely manner.
-Resolve customer problems and concerns personally.
-Monitor and record inventory, and if necessary, order new supplies.
-Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
-Recruit and train new kitchen employees to meet restaurant and kitchen standards.
-Create schedules for kitchen employees and evaluate their performance.
-Manage the kitchen team in the executive chef's absence.
-Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
-Ensuring proper food temperatures when cooking and proper storage afterward
-Keeping the workstation and kitchen equipment clean, organized and sanitized

Job Requirements

• At least 2 years of experience as a Chef
• Multi tasking
• Able to work in a fast-paced environment
• Able to work in public holiday & Weekend

Job Descriptions

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• In charge of cooking local cuisine, and preparations of all dishes
• Following kitchen and hygiene set standards
• Preparations of food
• Responsible of management and progress of cooks
• To remove any hazards and make safe any defects in the kitchen or equipment
• Ensuring of food quality and presentations of food placement
• Training of new team members
• In charge of food ingredient ordering
• Capable to come up with new dishes on a quarterly basis

Responsibilities

• Set up kitchen workstations with all required ingredients and cooking equipment
• Prepare ingredients for cooking (e.g. chopping, cutting, marinating and portioning)
• Cook food using various methods and ensure consistency in taste and presentation
• Monitor food preparation processes and ensure timely serving during peak hours
• Ensure proper presentation before dishes are served
• Maintain cleanliness, hygiene and safety standards in the kitchen
• Ensure proper storage and rotation of food and supplies
• Check quality and freshness of ingredients regularly
• Monitor stock levels and assist in ordering when required
• Work closely with team members to ensure smooth daily kitchen operations

Requirements & Skills

• Proven experience as chef
• Experience in using cutting tools, cookware and kitchen equipment
• Knowledge of cooking procedures and methods (e.g. grilling, boiling, frying)
• Ability to follow food safety and sanitation procedures
• Able to work in a fast-paced environment
• Physically fit and able to stand for long hours
• Good teamwork and communication skills
• Responsible and able to follow instructions

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

We are seeking a dedicated and experienced Assistant Sous Chef (Chinese Cantonese Cuisine) to join our culinary team. In this role, you will support daily kitchen operations to ensure the consistent preparation and presentation of high-quality Chinese Cantonese cuisine in accordance with hotel standards. You will play a key part in upholding food safety, hygiene, and operational excellence while mentoring junior associates and contributing to a dynamic, fast-paced kitchen environment.

If you are passionate about Chinese Cantonese cuisine, thrive under pressure, and are committed to culinary excellence and continuous improvement, we invite you to be part of our team.

Job Responsibilities:

• Supervise daily kitchen operations to ensure efficiency and consistency.
• Ensure all Chinese cuisine dishes meet quality, taste, and presentation standards.
• Conduct pre-service briefings and ensure station readiness.
• Manage food ordering, requisitions, and inventory based on forecasts.
• Enforce strict food safety, hygiene, HACCP, and FSMS compliance.
• Oversee proper food handling, storage, labelling, and FIFO practices.
• Minimize food waste and control costs through efficient production planning.
• Supervise cleaning and maintenance of kitchen equipment and work areas.
• Train, mentor, and develop junior kitchen staff and trainees.
• Collaborate with Sous Chef and other departments for smooth operations.

Job Requirements:

• Minimum 6 years of experience in Chinese cuisine.
• Experience in hotel, banquet, or large-scale kitchen environments.
• Food Safety certification (FSC Level 1).
• Strong knowledge of HACCP, hygiene, and sanitation standards.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Experience in supervising and training junior staff.
• Strong organizational and multitasking skills.
• Good verbal and written communication skills.
• High attention to detail in food quality and consistency.
• Positive attitude, professionalism, and strong teamwork orientation.

Join us and be part of a passionate culinary team committed to delivering exceptional dining experiences and upholding the highest standards of quality and service.

Job Responsibilities:

1. Obey the rules and disciplines of the hotel and the restaurant.Under the leadership of the general manager, strive to do their own work well.

2. Responsible for the overall work of the production department, organizing and directing the cooking                     work.Do a good job of labor allocation, do have a comprehensive understanding of subordinates, close contact with each chef, reasonable arrangement of technical positions of each chef.

3. Take the initiative to listen to the opinions of guests, keep in touch with the service department and other departments, and constantly improve and improve the quality of food in the production department.

4. Be familiar with and master all the supplies, supervise the purchasing plan of the supplies, and the custody of various supplies to prevent the deterioration of raw materials.

5, control the food cost, reasonable use of all kinds of raw materials, reduce waste, do everything.

6, pay attention to the quality of food, often check the specifications, fast supply, do in an orderly way, urgent customer urgent.

7, do a good job in the management and technical training of chefs to maintain the characteristics and flavor of local             dishes.Be familiar with various varieties and new dishes, increase the variety of designs and colors, and create the characteristic food and flavor of the hotel.

8. Do a good job of food, utensils and kitchen workers' personal hygiene, as well as living appearance and style.

9. Coordinated the front and rear fields, and listened to the feedback of guests with an open mind.

58 RECRUITMENT PTE. LTD. 19C9772 67026282

Responsibilities

• Prepare and cook authentic Sichuan cuisine according to company standards.

• Ensure food quality, consistency, and presentation.

• Handle food preparation, cooking, and kitchen operations.

• Maintain cleanliness and food safety standards.

• Manage ingredients efficiently and minimize wastage.

• Assist in menu development and new dish creation.

Requirements

• Minimum 3 years of experience in Sichuan cuisine.

• Strong knowledge of traditional and modern Sichuan cooking techniques.

• Able to work independently in a fast-paced kitchen environment.

• Familiar with food hygiene and safety standards.

• Overseas working experience is an advantage.

Preferred Skills

• Mala Xiang Guo

• Mala Tang

• Grilled Fish

• Boiled Fish in Chili Oil

• Hotpot Soup Base Preparation

• Sichuan Cold Dishes

• Braised and Spicy Dishes

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Able to cook for atleast 500-1000 pax on a daily basis
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

• Prepare and cook menu items at your designated section.
• Manage mise en place so you’re ready before service kicks off.
• Follow recipes and plating standards set by the head or exec chef.
• Work quickly and cleanly during service, keeping quality tight.
• Train or assist junior chefs and commis working under you.
• Keep your station fully stocked, labelled, and hygienic.
• Enforce food safety and cleanliness standards.
• Communicate clearly with front-of-house and kitchen leads.

• Prepare and cook menu items at your designated section.
• Manage mise en place so you’re ready before service kicks off.
• Follow recipes and plating standards set by the head or exec chef.
• Work quickly and cleanly during service, keeping quality tight.
• Train or assist junior chefs and commis working under you.
• Keep your station fully stocked, labelled, and hygienic.
• Enforce food safety and cleanliness standards.

Job Highlights

• Attractive incentives
• Medical benefits
• Career growth opportunities

Job Description

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef and ensure the prep is up to the standard
• Ensure the product is always consistent as per specifications received by senior chef and always get it checked by senior staff.
• Measuring dish ingredients and portion sizes accurately.
• Dealing with ordering and stock rotation.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.

Requirements

• Minimum 2 years of relevant experience
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays
• No Quota for foreign workers

Interested applicants, please send your resume to Ms Jenna at jenna@tadcaster.com.sg

• Prepare and cook menu items at your designated section.
• Manage mise en place so you’re ready before service kicks off.
• Follow recipes and plating standards set by the head or exec chef.
• Work quickly and cleanly during service, keeping quality tight.
• Train or assist junior chefs and commis working under you.
• Keep your station fully stocked, labelled, and hygienic.
• Enforce food safety and cleanliness standards.
• Communicate clearly with front-of-house and kitchen leads.

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Roti Prata Master

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

We are seeking a professional Chef de Cuisine to join our team. You will be responsible for preparing the food items for the guests. You will also be responsible for working collaboratively with the Kitchen Staffs.

Responsibilities:

• Delegating tasks and Prep Cooks.  
• Coordinating with the team smoothly during all the meal preparation and services.  
• Planning the food menus as per the seasonal availabilities.  
• Working in coordination with Kitchen Staff members.  
• Monitoring the quality and quantity of food that is being served to the guests.  
• Ensuring all the food items are properly seasoned and cooked.  
• Discussing about adding new menu options.  
• Managing the kitchen budget.  
• Maintaining the kitchen cleanliness and safety.  
• Ensuring the kitchen is well stocked.  
• Assisting in hiring new cooks and trainers.  
• Providing the new hires with necessary training sessions. 
• Resolving customer's complaints and issues in a professional manner.  
• Complying with food sanitation and hygiene.  
• Staying updated with the new trends in the food industry.  

Qualifications:

• Working experience as a Chef de Cuisine.
• Knowledge of various kinds of cuisines would be an added advantage.
• Ability to prepare numerous meals and dishes. 
• Ability to manage time efficiently. 
• Ability to manage the budget to ensure profitability. 
• Excellent oral and written communication skills.

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian and bangladesh dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Monitoring portions and waste control.
• To provide quality of food
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

Study each recipe and gather all necessaryingredients

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

Requirements

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

Familiarity with sanitation regulations

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

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

• To be able to do North and south indian food .
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Job Description & Requirements

*To be able to do Asian Cuisine.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Ensure great presentation by dressing dishes before they are served

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

*To be able to do Asian Cuisine.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

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.

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.