. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

1. Plan staff weekly duty roaster and cleaning duties
2. Coordinating daily restaurant management operations
3. Delivering superior food and beverage service and maximizing customer satisfaction
4. Regularly review product quality and research new vendors
5. Appraise staff performance and provide feedback to improve productivity
6. Ensure that the highest standard of quality relating to service, presentation, supervision, and control of food and beverage is maintained.
7. Create detailed reports on weekly, monthly and annual revenues and expenses
8. Estimate future needs for goods, kitchen utensils and cleaning products
9. Train new employees on proper customer service practices
10. Implement policies and protocols that will maintain future restaurant operations

• Train and supervise staff
• Ensure all food safety procedures are strictly adhered to according to sanitary regulations
• Work closely with management to meet revenue objectives
• Implement appropriate strategies to resolve adverse trends and improve sales
• Maintain safe working conditions
• Follow company policies and procedures regarding the handling of cash, property, products and equipment

Job Description & Requirements - INDIAN CUSINE

Packager Responsibilities:

• Pack, weigh, and label completed items for shipment or storage.
• Follow all company guidelines regarding packaging.
• Identify and dispose of defective items.
• Properly use packaging materials, including hand tools, glues, nails, padding, etc.
• Keep complete records of all materials that go through the warehouse.
• Maintain a clean work area.

Packager Requirements:

• High school diploma/ GED.
• Experience in manufacturing or related field is preferred.
• Basic shop skills, such as using hand tools.
• Ability to follow verbal and written instructions.
• Strong communication skills and desire to work with other team members.

DUTIES & RESPONSIBILITIES:

• Identify and delegate responsibilities to associates to ensure objectives are met and excellent service is consistently achieved.
• To ensure that the required food and beverage profit margins are achieved for each outlet in each financial period.
• Effectively manage all outlets in the absence of the F&B / Restaurant Manager.
• Effectively update the duty roster if any change has to be made.
• Authorized to sign for casual labour payment vouchers.
• Manage weekly casual labour requisition forms.
• To ensure all outlets are sufficiently stocked to minimum par levels.
• To ensure all stocks are arranged in First Expire First Out procedure.
• To ensure daily walk through for engineering defects.
• To ensure all operating equipment are in good working condition.
• To conduct weekly breakage report with stewarding.
• To train staff on menu, service style, controlling wastage and phraseology.
• To attend daily HOD meetings in the absence of the F&B / Restaurant Manager.
• Recommending employment, promotion and dismissal of employees.
• Compiling, in liaison with the kitchen, menus for the various outlets and for special occasions.
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of Dao By Dorsett.
• Implement new company policies and procedures by developing plans and instructing associates.
• Provide direction to associates to achieve Food & Beverage revenue budget goals.
• Consistently review operations and associates to identify any problems, concerns, feedback and opportunities for improvement.
• Provide coaching and feedback together with the F&B / Restaurant Manager to associates and assesses performance on a monthly basis.
• Create a positive guest experience by delivering a high level of service and ensuring all associates engage guests to understand their needs and exceed expectations.
• Ensure good guest relation and communication in a professional and elegant manner.
• Manage all outlets to meet or exceed standards in food quality, safety, and cleanliness.
• Consistently monitor product and labor costs to remain within goals.
• Solicit guest feedback to understand the needs and wants of customers.
• Train and coach associates on guest services principles and practices.
• Follow the F&B department policies and procedures, including those for cash handing and safety/security.
• Monitor and maintain the Micros POS System.
• Assist in menu engineering statistics.
• Develop and implement creative solutions to areas of improvement.
• Assist in conducting associates daily briefing.
• Assist in any areas of the outlets when staffing constraints requires additional manning.
• Identify employee weaknesses and train and guide as necessary.
• Any other duties as directed.

Position: Chef de Partie

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Stir Fry Chef

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience in Kitchen

Tan Jia Jun | REG No: R23112681

The Supreme HR Advisory Pte Ltd| EA No: 14C7279

About Company:
Founded in Japan in 2018, the client is a startup specializing in Japanese sake. Their own brewery, established in 2021, is one of the newest in Japan. In 2023, they launched their global expansion in Singapore. Now, they are excited to announce the opening of a brewery-owned Western dining restaurant.

Job Description:
- Assist in food preparation, including chopping, slicing, and measuring ingredients.
- Support chefs in the cooking and assembly of dishes, ensuring adherence to recipes.
- Maintain cleanliness and organization in the kitchen, including washing dishes and sanitizing surfaces.
- Receive and store food deliveries, rotating stock to ensure freshness.
- Collaborate with kitchen staff to coordinate the timely execution of food orders.
- Assist in maintaining kitchen equipment and reporting any issues to the chef.
- Follow proper food safety and hygiene procedures at all times.
- Uphold high standards of cleanliness and order in the kitchen environment.

Job Requirements:
- Minimum 3 years of experience as an assistant chef or in a kitchen/cooking role.
- Proven experience in Western cuisine (e.g., Italian, French, etc.).
- Proficient in food preparation techniques and kitchen safety protocols.
- Ability to thrive in a fast-paced environment and adapt to changing priorities.
- Strong communication skills and a willingness to learn from senior chefs.
- High attention to detail with a commitment to maintaining cleanliness.
- Strong teamwork skills and the ability to follow directions from lead chefs.
- Passionate about the culinary arts and eager to learn and grow in the field.

Compensation:
- Working Location: 5-10 mins walking distance to MRT Maxwell, MRT Tanjong Pagar, MRT Telok Ayer.
- Working hours: 3pm to 11pm
- 5 working days (Sunday off & 1 day off depends on shift)
- AWS
- Meal allowance
- Annual Leave: Start from 10 days

Sales Executive (HoReCa)

5 days, 8.30 am-6pm

Salary: $2500 -$5000 (Basic) + Commission + Transport allowance (discuss during interview)

Location:Geylang

Interested applicants can also send your resume to WA:+65 8839 3566 (Ms Angel) and allow our Consultant to match you with our Clients.

No Charges will be incurred by Candidates for any service rendered.

LIEW ONN KEE REG NO : R22108518

THE SUPREME HR ADVISORY EA NO:14C7279

Company profile:

A beverage and dessert company specializing in serving the best soy-based products in Singapore.

Job scope:

• Responsible for driving sales growth within the hotel, restaurant, and catering sectors.
• Sale of Fresh soy milk, Granola bars, Soy Ice Cream, and other range of products in the company

Requirements:

• Diploma in Business or a related field is a plus.
• Proven experience in sales within the HoReCa sector.
• Strong understanding of the HoReCa market, including industry trends and client needs.

Compliance Processing Officer

• Working Days: 5 Days [Monday - Friday]
• Working Hours: 8.30am - 5.30pm
• Salary: $2600 - $3000 + AWS + VB
• Location: Clarke Quay

Requirements:

• Diploma in Food Science & Technology, Chemistry and other science-related fields
• Preferably 1 year working experience
• Able to travel locally.

Summary:

This role is supporting the company’s compliance program and services, including Halal Conversion and Management, Training, and Inspection/Audits. These positions require a combination of independent project work, compliance monitoring, and client-facing activities. Responsibilities include performing periodic audits, investigations, and hands-on service delivery, while also contributing to service development through a mix of on-the-job learning and formal training.

Responsibilities:

• Prepare detailed audit and investigation reports that highlight areas of non-compliance and associated risks.
• Document all compliance activities using designated checklists and databases according to company policies and workflows.
• Conduct timely follow-ups with clients, close audits efficiently, and ensure findings are resolved.
• Perform compliance audits and monitor various Halal operations.
• Maintain and organize both electronic and hard copy files and records.
• Prepare and process documents for submission to relevant authorities, ensuring timeliness.
• Continuously engage and communicate with clients and authorities as necessary for applications.
• Monitor audit activity schedules and provide thorough follow-up, including reviews of client corrective actions.
• Provide administrative support and contribute to project committees.
• Communicate proactively with clients via phone, email, and face-to-face meetings to gather feedback and information.
• Undertake any other assignments and tasks as required.
• Any other assignments and tasks given

WhatsApp: +65 9642 0989 (Han)

Email: supreme.cc.han@gmail.com

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Taste of Italy Pizzeria and Ristorante TASTE OF ITALY PIZZERIA AND RISTORANTE PTY LTD T/AS Taste of Italy Pizzeria e Ristorante is a well-established restaurant serving authentic Italian cuisine. We are currently seeking a full-time Chef who is energetic, highly dedicated, and hard-working to collaborate with our team. We are always on the lookout for talented chefs at all levels who are passionate about creating delicious and visually stunning dishes, delivering a memorable experience for our valued guests. As a vital member of our team, you will be responsible for managing all aspects of food preparation and ensuring the delivery of high-quality products that meet our customers' expectations. Benefits A secure, long term job opportunity.  38 hour per week.  The opportunity to work in one of the most vibrant, community focused, and culturally focused venues along the beach.  Attractive remuneration package - $74000 - $80000pa + Super Personal and Professional growth opportunity  Discounts on food while not on shift Task & Responsibilities   Organize the kitchen each day with essential cooking utensils and equipment, from knives to ovens, ensuring seamless operations  Execute dish preparation promptly while supervising final presentation and delivery to patrons, maintaining our high standards of service.  Regularly monitor food stock levels, place orders as needed, and oversee stock rotation to minimize waste and ensure freshness.  Lead the creation of new and seasonal recipes for both dishes and beverages, while accurately estimating their costs to support menu development.  Vigilantly check food items for freshness and promptly remove any expired items, ensuring adherence to health and safety regulations.  Uphold impeccable cleanliness and sanitation standards in the kitchen, including rigorous food handling practices and equipment maintenance.  Supervise kitchen staff, providing training and guidance as necessary to maintain a high level of performance and professionalism.  Manage email inquiries, conduct research and development activities, including sourcing new suppliers, and maintain accurate records of monthly stock takes and incident reports.  Monitor the kitchen's condition, promptly reporting any maintenance needs to the owner, and overseeing repairs as required. Create seasonal menu and ingredient sourcing.  Stock take and ordering. Qualification & Experience Probably 2 years' experience in similar role  Ability to work in a fast-paced environment with multifaceted kitchen operations  Attention to detail Maintain a positive and professional approach with co-workers and customers  A versatile and hard-working person with a practical hands-on approach, who strives to achieve the best outcomes at all times.  Excellent communication and organisational skills  Good knowledge of policies and procedures in workplace About Company TASTE OF ITALY PIZZERIA AND RISTORANTE PTY LTD T/AS Taste of Italy Pizzeria e Ristorante is a well-established restaurant located in Armadale Western Australia serving authentic Italian cuisine.  At its heart, family is the cornerstone of Taste of Italy. We don’t just serve meals; we welcome everyone into our extended family, ensuring each guest feels right at home. Our commitment to genuine hospitality means we strive to provide a true dining experience, where patrons can Savor the rich flavors crafted by a genuine Italian chef. Salary: $74000-80000 Job Publish: 13-11-2024 Job Expire: 13-12-2024 Please click to View more detail / apply .

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

Starting at $39,576 Per Year (GS 5-9)

The position has a sequence of steps that require attention to work operations, sanitation and safety; work assignments require advanced culinary knowledge and judgment. The work of this position is involved in the preparation of regular or special diet foods and meals. This includes cooking meats, poultry, fish, shellfish, and vegetables and making soups, gravies, sauces, desserts, and other foods. The work of
this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations.

Major duties include but not limited to:

• Set up tray lines, steam tables, dining room tables, and side service stands with hot and cold food items.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates.
• Break down and clean assigned area when the meal is finished and return food to the kitchen.
• Return soiled trays and dishes to the dish room after meals.
• Deliver meal trays to the patients' bedsides.

Work Schedule: 0530-1400, 1100-1930; Monday - Friday including holidays and weekends
Telework: Not eligible for Telework
Virtual: This is not a virtual position.
Position Description/PD#: 99921-S
Relocation/Recruitment Incentives: Not Authorized
Financial Disclosure Report: Not required

Starting at $17.70 Per Hour (WG 2)

The VA Midwest Health Care Network advocates for a Whole Health System of care in each of the Medical Centers. This is an approach to healthcare that empowers and equips people to take charge of their health and well-being and live their lives to the fullest. As an employee operating in a Whole Health System of care, you will operate in a model with three core elements, seeking to create a personalized health plan for each Veteran. This is done in the context of healing relationships and healing environments and a connection back to the Veteran's community. This aligns with the Veterans Health Administration (VHA) Mission Statement to Honor America's Veterans by providing exceptional health care that improves their health and well-being.

Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware;
• Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for;
• Provides patients with basic information about modified diets and the nutrition services that are available;
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients;
• Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures;
• Works in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line;
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned

VA offers a comprehensive total rewards package: Non-Clinical Professions
Work Schedule: 5:00am - 7:30pm, 12 hour shifts, includes weekends and holidays
Position Description Title/PD#: Food Service Worker/PD99836S
Relocation/Recruitment Incentives: Not Authorized

Starting at $19.91 Per Hour (WG 4)

Chef
Permanent full-time opportunity at Mt Wilga Private Hospital.
We have an exciting opportunity for an experience Chef to join our vibrant and friendly catering team!
The Role
In this role you will be responsible for food preparation for patients and staff, ensuring a high standard in quality of Hospital food production and cleanliness within the department in line with required Food Safety Plan, relevant HACCP standards and Hospital policies.
Supported by the Catering Team and Catering Manager you will:

Ensure all meals are presented in appropriate proportions and according to the menu requests
Ensure high standards of cleanliness in the kitchen and food preparation areas
Assist in ordering of all food stock, ingredients, supplies and equipment.

About You
You will act as a positive role model while demonstrating an ability to foster a culture that is
... Click here to view more detail / apply for Chef Mt Wilga Private Hospital 10 Dec 2024

Western Cuisine Chef

Salary: $2500 - $3000 (depends on experience, all in, no OT pay as it's fixed shift)
Address: Bugis
Working Days: 5.5 days, Tues - Sat, Sun (11am - 3pm)
Working Hours : 11am - 2.30pm, 5pm - 10pm
Off day: Sun (Half day) & Mon (full day)

Job Responsibilities:

• Mise en place preparation, fry Sides, sauté sides, cooking pastas and sauces.
• Set up and handle all stations in the kitchen in daily operations.
• Ensure freshness of ingredients.
• Cook food items accurately to standard recipes.

Requirements:

• At least 2 years + to 3 years experiences.

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279