Total 1,443 job vacancies in Singapore

Job ID: 20080

• Location: Central
• Working hours: 10 hours per day. 5 days a week (2 days off per week)
• Salary: up to $4,500 (Depending on experiences)

Job Description

The Head Chef leads all kitchen operations at a Japanese Western style restaurant, ensuring excellence in food quality, consistency, hygiene, and cost control. This role requires strong leadership, hands-on management, and the ability to uphold Japanese Western culinary standards.

■Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

• Maintain high standards of consistency, quality, and presentation across all menu items

• Ensure compliance with recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

■Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

■Food Safety & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

■Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

• Work with suppliers and management to optimise purchasing and cost efficiency

■Coordination & Reporting

• Collaborate with service teams and management for smooth operations

• Support operational planning, promotions, and internal/external audits

• Prepare reports on kitchen performance and operational needs

Job Requirement

➤Essential Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a full-service restaurant

• Strong knowledge of Japanese or Japanese-Western cuisine

• Solid understanding of kitchen operations, food costing, and manpower planning

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

➤Additional Requirements

• Able to work shifts, weekends, and public holidays

• Hands-on, disciplined, and able to perform under pressure

• Strong sense of responsibility and ownership

Interested applicants, kindly send your updated resume to Joanne (R21101135) Joanne@pasona.com.sg with the email subject header "Job Application for "20080, Head Chef".

Only shortlisted candidates will be notified, other applications will be updated to our database for future job opportunities.

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Pasona Singapore Pte Ltd

Joanne Yeo Min Qian
EA License No:90C4069

Registration No.: R21101135

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

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 wellstocked.  
• 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 Summary

The Sous Chef serves as the second-in-command in our kitchen, acting as the bridge between the Head Chef’s vision and the line’s execution. In a KTV Live House environment, speed and presentation are paramount. You will be responsible for supervising the kitchen during peak late-night hours, ensuring that high-volume orders for private suites and the main floor are delivered with consistent quality. This is a "hands-on" leadership role that requires culinary finesse and the ability to command a team in a high-energy, loud-volume atmosphere.

Key Responsibilities

1. Culinary Execution & Quality Control

• Line Leadership: Lead the kitchen line during service, ensuring all dishes meet established recipes, portion sizes, and plating standards.

• Prep Management: Oversee daily mise-en-place to ensure the kitchen is fully stocked for high-volume night shifts.

• Expediting: Act as the "anchor" between the front-of-house (FOH) servers and the kitchen, managing ticket flow to minimize wait times for KTV rooms.

2. Team Supervision & Training

• Staff Mentorship: Train line cooks and kitchen assistants on cooking techniques, equipment safety, and sanitation.

• Performance Oversight: Monitor staff productivity and ensure all BOH employees adhere to the venue’s code of conduct and uniform standards.

• Scheduling Assistance: Support the Head Chef in creating rosters that account for concert nights and special event surges.

3. Inventory & Administrative Support

• Ordering: Assist in daily and weekly inventory counts; place orders with approved vendors in the Head Chef’s absence.

• Cost Management: Monitor food waste and help implement strategies to maintain food cost ($FC$) targets.

• Health & Safety: Maintain a "gold standard" of cleanliness, ensuring the kitchen is always ready for health inspections and complies with protocols.

Ad Hoc Tasks

The nature of a Live House requires a Sous Chef who is adaptable and ready to step outside the kitchen door:

• Menu Development Support: Creating "Specials of the Month" or limited-time snacks tailored to specific touring artists or music genres.

• Technical Troubleshooting: Basic maintenance of kitchen equipment or coordinating with the venue’s facilities team during late-night breakdowns.

• Emergency FOH Support: Assisting with food delivery or "room checks" during extreme peak periods to ensure guest satisfaction.

• VVIP Service: Personally overseeing or preparing delicate food platters for high-profile talent or "high-roller" KTV suite guests.
  

  All other ad hoc tasks assigned

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Company Overview

A friendly and relaxing place serving quality foods and drinks in the heartland of Toa Payoh and Albert Street.

Job Summary

You will apply your baking, cooking, and grilling skills to prepare quality food efficiently in a fast-paced environment while collaborating with team members and adapting quickly to new recipes and procedures.

Responsibilities

• Communicate clearly and effectively in verbal and written forms to coordinate kitchen tasks and ensure smooth operations
• Organize kitchen activities and resources to maintain workflow and meet service demands
• Apply in-depth knowledge of baking, cooking, and grilling techniques to prepare food that meets quality standards
• Manage time effectively to complete food preparation and cooking within service timelines
• Adapt quickly to learning new recipes and cooking procedures to maintain menu variety and quality
• Work efficiently and cooperatively with team members to support a productive kitchen environment
• Solve problems promptly to address kitchen challenges and maintain service flow
• Perform well under pressure in a fast-paced environment to meet customer expectations

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 fish soup cooking skills.

Responsibilities:

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

Requirements:

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

Responsibilities:

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

Requirements:

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

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping

Job Summary

Prepare and cook menu items following company standards while ensuring food quality, hygiene, and smooth kitchen operations.

Responsibilities

• Prepare and cook menu items according to company standards to ensure consistent quality and taste
• Monitor and maintain food freshness and presentation to meet customer expectations
• Maintain cleanliness and hygiene in the kitchen to comply with food safety regulations
• Check and manage stock levels of ingredients and kitchen supplies to support uninterrupted operations
• Follow food safety and sanitation regulations to ensure a safe food preparation environment
• Assist in menu planning and food preparation to support kitchen efficiency and variety
• Collaborate with kitchen staff to coordinate daily operations and maintain workflow

Preferred competencies and qualifications

• Relevant experience as a Chef or in kitchen operations to perform cooking and kitchen management tasks effectively
• Ability to prepare and cook a variety of dishes to meet diverse menu requirements
• Knowledge of food hygiene and kitchen safety to uphold health standards
• Hardworking and able to work in a fast-paced environment to meet operational demands
• Availability to work on weekends, public holidays, and shifts as required to support business needs
• Good teamwork and communication skills to collaborate effectively with kitchen staff

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.

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping

Job Description & Requirements

• Provide efficient, accurate preparation of food for prompt customer delivery with the established SOP and centre kitchen's service standard
• Orientate, train and work closely with the junior cook to ensure smooth flow of operation and food processing.
• Estimate food needs and work with company’s listed external supplier place orders and schedule delivery
• Ensure that proper security procedures are in place to protect kitchen staff, customers and company assets
• Ensure safe working and guest environment to reduce the risk of injury and accidents.
• Ensure consistent high quality of food preparation and service
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate and prepare ingredients availability for daily operation
• Assist in dish washing duties and ensuring the cleanliness of cookware , dishes and cutleries in the factory

Chief Chefs instruct and oversee a kitchen staff in food preparation and production for restaurant. They might determine a restaurant's menu, adjust item pricing, develop new recipes, purchase culinary supplies, cook, and/or manage the restaurant.

Chief Chefs and other workers involved in food handling must observe safety and sanitation procedures. They also might help reinforce government laws regarding health codes. Chief Chefs implement guidelines in keeping utensils, food equipment, storage chambers, and cooking areas clean. They also check the freshness and quality of ingredients to prevent contamination and food-related illness.

Chief Chefs might talk with customers to gauge their level of satisfaction and evaluate the quality of service that the establishment provides. They might deal directly with businesses or individual clients who want to organize catering and banquet activities for corporate events, birthday parties, weddings, or other celebrations. Additionally, Chief Chefs coordinate with the kitchen staff to create new dishes. They also might train kitchen personnel in cooking techniques, food garnishing, and presentation.

Work conditions for Chief Chefs include potential dangers, such as hot ovens and stovetop pans, slippery floors, and sharp knives. Chief Chefs might work long hours, including weekends and evenings, because of morning food deliveries and the planning and preparation of meals during the day.

Indian Tandoori / South Indian Chief Chef:

A tandoori Chief Chef / South Indian Chief Chef, individuals must learn to cook using a tandoor, a brick or clay oven commonly used in Indian-style cooking. The tandoor, which is heated by charcoal or gas, may have rounded sides and stand as high as five feet. Traditional tandoors usually are placed outside because of the heat and smoke; however, some modern tandoors have ventilation systems that allow them to be used indoors.

A tandoor Chief Chef cooks by quickly searing and sealing the outside of food items such as fish, meat, and bread. Traditionally, food items are dyed orange and marinated in dry spices or a sauce. Tandoori Chief Chefs must take special care in ensuring that food is cooked evenly since the temperature in the tandoor can vary from bottom to top. Tandoori-cooked food not immediately consumed is usually kept under a heat lamp or refrigerated for later use.

The South Indian Cuisine Chief Chef is required to know well about South Indian cuisines including different type of Curries, Biriyani to cook fantastic meals with your talent always.

Essential Duties & Responsibilities:

· Preparation, cooking and presenting dishes within your specialty

· Assist with stock ordering and monitoring procedures

· Maintain high standards of food hygiene and health & safety at all times

· Participate fully in all meetings, training, and forums, Take responsibility for your own personal development

· Demonstrate excellent food preparation practices, portion control and end to end food production

· Supporting the Head Chief Chef to deliver on all company measures & targets

· Follow all company operational kitchen process and procedures, achieving all required standards

· Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required

· Monitor food consumption to ensure 100%customer satisfaction and minimum waste

· Support the Head Chief Chef in the introduction of new seasonal dishes

· Cascade your knowledge and expert cooking to all kitchen staff

· Suggested innovation and commercially viable ideas to improve food quality

· Monitoring portion and waste control to maintain profit margins

· Perform any reasonable duties as required from time to time to contribute to the achievement of business aims and objectives

Key Behaviours:

· Expertise in Tandoori, Curry and Biriyani cooking

· Thrives under pressure in a high-volume food environment

· Possess/develop a food & customer focused approach to work

· High standard of personal hygiene, Detailed and precise working

· High level of enthusiasm and drive to achieve high standards

· Hard working, flexible and prepared for change

· Ambitious and driven by over exceeding customer expectations

· Open for continual development, Excellent interpersonal skills

. Prepare sweets like, Jaleibi, Gulab Jamun, Rabdi, Gujrati sweets, Gajar Ka halwa, Kaju Katli

Relevant Experience:

· Experience in a similar style of cooking

· Excellent knowledge of relevant food and health & safety regulations

Responsibilities

• Prepare and cook Pizza to standard recipes and presentation guidelines

• Supervise mise en place and maintain readiness for your assigned section during service

• Guide and support junior staff (e.g. Commis) to ensure smooth operations

• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations

• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef

• Coordinate with other kitchen sections for smooth service during peak periods

Requirements

• Experience in an Italian kitchen

• Strong working knowledge of Italian ingredients, cooking techniques, and plating

• Culinary diploma or certificate preferred (especially in Italian cuisine)

• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Key Responsibilities and Duties

• Culinary Excellence: Preparing, seasoning, and cooking high-quality dishes, including sauces, soups, and entrees, while ensuring consistent presentation.
• Kitchen Management: Supervising kitchen staff, including line cooks and prep cooks, and delegating tasks during service.
• Inventory & Purchasing: Ordering, receiving, and inspecting food supplies and kitchen equipment.
• Safety & Sanitation: Enforcing strict food safety, health regulations, and cleanliness standards, such as HACCP. 

Required Skills and Qualifications

• Culinary Expertise: Strong knowledge of cooking techniques, flavor combinations, and knife skills.
• Leadership: Experience leading a team, training junior staff, and maintaining a calm demeanor under pressure.
• Operational Knowledge: Understanding of food safety regulations, inventory control, and kitchen equipment maintenance

WORKING LOCATION -BUKIT TIMAH

TALENT LINK SOLUTION – (23C1962)

PATRICK POH

Reg No - R1107847

F&B Chef Management Trainee

Location: Islandwide, Singapore
Employment Type: Full-Time
Working Hours: 6 days per week

About the Role

We are seeking motivated and passionate individuals to join our team as F&B Chef Management Trainees. This is an excellent opportunity for entry-level candidates to build a career in the food & beverage industry, with structured training and clear career progression pathways.

Key Responsibilities

• Prepare and cook menu items according to established recipes and standards
• Ensure consistency in food quality, taste, and presentation
• Maintain cleanliness and hygiene standards in compliance with food safety regulations
• Ensure proper handling and usage of kitchen equipment
• Support daily kitchen operations and perform ad-hoc duties as assigned
• Train and develop kitchen staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor
  

Requirements

• Bachelor’s Degree or equivalent qualification
• Willing to work 6 days per week (up to 60 hours), including weekends and public holidays
• Strong interest in the F&B industry
• Positive attitude and willingness to learn
• No prior experience required – training will be provided

About the Restaurant

Udon Shin is a Japanese udon specialist that started in Tokyo (in 2011). In November 2025, it opened its first international outlet – Singapore. The concept is all about craftsmanship and freshness: we follow a “Four Fresh” philosophy – Udon noodles are freshly kneaded, freshly cut, freshly boiled, and tempura is freshly fried. The kitchen is an open concept where diners can see their Udon being freshly made and cooked.

Job Summary

The primary role of the Commis Cook / Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization. 

This individual possesses communication, people management, meticulous, service-oriented skill and a good team player.

Responsibilities

• Support the Head Chef, Sous Chef, and kitchen team to maintain efficient daily kitchen operations
• Prepare, arrange, and portion food items accurately following standard recipes and presentation guidelines
• Maintain full knowledge of menu items, recipes, cooking methods, and presentation standards to ensure consistency
• Monitor ingredient stock, kitchen equipment, inventory, and supplies to ensure availability for daily service
• Store all food products properly in designated refrigerators and containers, following safe handling procedures
• Maintain high standards of sanitation, cleanliness, and safety throughout all kitchen areas at all times
• Clean and maintain kitchen equipment regularly to ensure proper functioning and hygiene
• Assist with monthly inventory counts and accurately record food wastage to support cost control
• Collaborate closely with team members to achieve high customer satisfaction through quality food preparation
• Perform additional duties as assigned to support kitchen operations

Preferred competencies and qualifications

• Certificate in Culinary Skills or equivalent qualification such as GCE 'N' level
• Basic food hygiene certification
• Knowledge of various cooking methods, ingredients, equipment, and food preparation procedures
• Experience working in a kitchen environment, with 3+ years relevant experience considered for Chef De Partie role
• Strong communication and interpersonal skills to work effectively within a team
• Positive service attitude, coachable mindset, and willingness to learn
• High standard of personal hygiene
• Candidates with more than 3 years of relevant experience can be considered for the Chef De Partie position.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Franchise Concepts Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions

Kitchen Management

· Overall responsible for culinary activities of the kitchen

· Check the quantity and quality of received products to ensure items are as ordered and standards are met

· Achieve food margin set by the Company

· Monitor and maintain stock levels to reduce wastage and to maximize profitability

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure consistency in food quality control, hygiene and safety

· Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

· Supervise and coordinate activities of kitchen staff

· Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

· Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions

Kitchen Management

· Overall responsible for culinary activities of the kitchen

· Check the quantity and quality of received products to ensure items are as ordered and standards are met

· Achieve food margin set by the Company

· Monitor and maintain stock levels to reduce wastage and to maximize profitability

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure consistency in food quality control, hygiene and safety

· Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

· Supervise and coordinate activities of kitchen staff

· Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

· Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

Responsibilities:

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

Requirements:

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

Roles:

• Assist in food preparation (cutting, marinating, skewering, etc.)
• Support cooking duties (grill / hot kitchen / basic Japanese dishes)
• Ensure ingredients are properly stored and handled
• Maintain cleanliness and hygiene of kitchen area
• Follow SOPs and food safety standards
• Assist senior chefs in daily kitchen operations
• Perform stock checks and basic inventory control
• Any other ad-hoc kitchen duties

Requirements:

• Able to work in a fast-paced environment
• Team player with positive attitude
• Willing to work shifts, weekends, and public holidays
• Singaporean only

Interested candidates whatsapp/call Lucas- 93392324

EA Personnel Name: Lucas Chang
EA Personnel No: R1874043
EA License No: 18C9495

Job Responsibilities

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Prior work experience would be an advantage
• Possess basic food and hygiene certificate is required
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Positive service attitude, coachable, willingness to learn
• High standard of personal hygiene
• Ability to communicate in English

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Lifestyle Holdings Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience