Chef De Partie
- Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation
2 days
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"chef"
Chef De Partie
- Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
2 days
Chef (Korean Cuisine)
2 days
Chef De Partie
- Attendand actively participate in daily briefings, scheduled meetings, and trainingsessions.
2 days
Chef De Partie
- Monitor food quality, taste, texture, and presentation before service.
2 days
Chef de Partie
- To perform weekly and daily ordering of ingredients in individual sections.
1 day
Chef De Partie
- A passion for food with creativity, precision, and an eye for detail.
1 day
Chef De Partie
- Maintain cleanliness & organization of the workstation and ensure compliance with food safety regulations
2 days
2 days
Chef (Korean Cuisine)
- Develop and refine menus, ensuring variety, quality, and alignment with the restaurant concept
1 day
3 days
Assistant - Outlet Chef
- Train kitchen’s crew in food preparation skills and knowledge
3 days
ASSISTANT PASTRY CHEF
- Location: Opposite from Outram Park MRT, Exit 4 at 1 Teo Hong Road
3 days
Chef De Partie
- Following instruction and duties assigned by Chef
3 days
Chef de Partie
3 days
Chef de Partie
- Supervise and guide junior chefs and commis to maintain high performance and motivation
4 days
Chef de Partie
- Communicate effectively in English and Mandarin to coordinate kitchen activities and ensure clarity of instructions
4 days
Commis Chef
- Basic Cooking skills and willingness to learn and develop further under the guidance of senior chefs.
20 days
SUSHI AND SASHIMI CHEF
4 days
Chef De Partie
4 days
Chef De Partie
- Monitor food quality, taste, texture, and presentation before service.
4 days
Baker- Pastry Chef
- Assist in developing and refining new products during our R&D process
4 days
Junior Sous Chef
- Conduct pre-service briefings and ensure mise en place is complete before service.
4 days
CHEF DE CUISINE
- Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
4 days
CHEF DE CUISINE
- Supervise and manage kitchen staff by scheduling shifts and providing training to enhance team performance
5 days
JUNIOR SOUS CHEF
5 days
Chef De Partie
- Experience supervising or mentoring junior kitchen staff, fostering teamwork, and supporting a positive, respectful kitchen culture.
4 days
BAKER - PASTRY CHEF
- Handle baking equipment, ovens, mixers and other kitchen tools safely and efficiently.
5 days
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