SATS is Asia's preeminent provider of food solutions and a global leader in gateway services. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers and institutions. With heartfelt service and advanced technology, we connect people, businesses and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and eCommerce companies.
Fulfilling our purpose to feed and connect communities, SATS delights customers in over 201 locations and 23 countries across the Asia Pacific, UK, Europe, the Middle East and the Americas. SATS has been listed on the Singapore Exchange since May 2000. For more information, please visit www.sats.com.sg.
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SATS is Asia's preeminent provider of food solutions and a global leader in gateway services. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers and institutions. With heartfelt service and advanced technology, we connect people, businesses and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and eCommerce companies.
Fulfilling our purpose to feed and connect communities, SATS delights customers in over 201 locations and 23 countries across the Asia Pacific, UK, Europe, the Middle East and the Americas. SATS has been listed on the Singapore Exchange since May 2000. For more information, please visit www.sats.com.sg.
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Our restaurant is searching for a creative and motivated Sous Chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.
Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.
You are passionate about food. You take the initiative to ensure quality food, service and ambiance to our guests. Through ownership, teamwork and kinship, you help to create memories for our guests.
The Sous Chef will be in a position of considerable responsibility and trust. He/she will be responsible for the daily running of the kitchen. Reporting directly to the Outlet Head & Executive Chef, the Sous Chef will assist the Outlet Chef to supervise a team of kitchen staff, to ensure standard quality of food and menu planning.
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Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
You are passionate about food. You take the initiative to ensure quality food, service and ambiance to our guests. Through ownership, teamwork and kinship, you help to create memories for our guests.
The Sous Chef will be in a position of considerable responsibility and trust. He/she will be responsible for the daily running of the kitchen. Reporting directly to the Outlet Head & Executive Chef, the Sous Chef will assist the Outlet Chef to supervise a team of kitchen staff, to ensure standard quality of food and menu planning.
SATS Food Services Pte Ltd, a wholly-owned subsidiary of SATS, is the largest integrated food company in Singapore, with a wide portfolio of food products and services. The three core businesses of the company are food distribution and preparation, manufacturing & processing and abattoir & hog auction. With a strong network for global distribution of popular food products, Halal certified facilities and global accreditations such as HACCP, ISO and BRC, customers in this industry include food retail chains, food manufacturers, processors and caterers as well as gourmet food stores across Asia.
A new opening set within a UNESCO World Heritage site in the botanic gardens. A fine dining restaurant by RB Food Group, serving a French-inspired menu focusing on the best ingredients from Southeast Asia and Europe. Modern French inspiration, relaxed yet formal environment surrounded by our heritage, stories from past, present and future. Our belief in Hospitality is to create a warm, honest and welcoming atmosphere that makes our guests and team feel comfortable and at home.
What are we looking for
Fantastic communication skills and the ability to work as part of a team
Takes pride in creation and has attention to detail
Always looking for ways to get things done and do things better
Passionate about the cuisine and offer inputs to create a better experience
Flexible to adapt to shift requirements for special events and/or outlet requirements
What you will be doing
You will work alongside a team of talented and passionate chefs, led by award-winning Chef Priyam, to prepare and plate excellent Modern French food in the restaurant. Experience is preferred, but we welcome fresh candidates eager to learn.
You may be required to perform the following, but not limited to:
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the Executive Chef and Head Chef, including requirements, functions and last-minute events
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
Takes care of daily food preparation and duties assigned by the superiors to meet the standards and quality set by the Restaurant
Participates in menu creation and development when required, offering constructive inputs to superior chefs
Ensure that the production, preparation and presentation of food are of the highest quality at all times
Checks periodically expiry dates and proper storage of food items in the section
Be responsible for one or more stations subject to operational requirements
Full awareness of all menu items, their recipes, methods of production and presentation standards
Follows good preservation standards for properly handling all food products at the right temperature
Maintaining quality and controlling costs in a volume food business
Maintain good working relationships with your own colleagues and all other departments
Guides junior chefs when necessary and support other stations when required
Ability to produce independently to a deadline and to support others in achieving this aim
Takes initiative to suggest and propose improvements to workflows and/or other activities to the management
Upkeep good personal hygiene and cleanliness on and off duty
Demonstrate correct use of equipment and practice work safety with proper care and maintenance
Prompt reporting of malfunctioning and operational incidents
Daily feedback collection and reporting of issues as they arise
Carry out any other duties as required by management
What you will get
5-days work week
Staff meals
Late night transport
A positive work environment
A company that is passionate about our food and people
The opportunity to develop and grow with the brand
Canopy is seeking passionate individuals who are in the Food & Beverage sector and are excited about creating great experiences for our customers to join our growing team!
Responsibilities:
Control and direct the food preparation processes and any other relative activities
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Directing the food preparation process and delegating tasks. Cooking and preparing high quality dishes. Assisting the Head Chef to create menu items, recipes and develop dishes.
PERKS & BENEFITS
Salary and Personal development reviews
Medical allowance up to Rm600 yearly
Complete Attendance Bonus (T&C apply )
Annual leave
Public Holiday Pay
Free accommodation/Hostel (Depending on availability)
Company Health Care Insurance (T&C apply)
Free Meals on Duty
Employee Dine In Discount 30%
EPF , SOCSO and EIS contribution
RM400 recommend a friend incentive
Birthday Dinner worth RM100
We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction & having a background in Pan Asian Cusine - Relavanace to Burmese Cusine is a plus
Responsibilities
Help in the preparation and design of all food and drinks menus
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A new opening set within a UNESCO World Heritage site in the botanic gardens. A fine dining restaurant by RB Food Group, serving a French-inspired menu focusing on the best ingredients from Southeast Asia and Europe. Modern French inspiration, relaxed yet formal environment surrounded by our heritage, stories from past, present and future. Our belief in Hospitality is to create a warm, honest and welcoming atmosphere that makes our guests and team feel comfortable and at home.
What are we looking for?
Fantastic communication skills and the ability to work as part of a team
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Assist Executive Chef and Executive Sous Chef in assigning, co-ordinating, and supervising all phases of food production. This includes prep kitchen, banquets, service kitchen, salad and cold prep in general, store room.
Maintains food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
Checks daily use records, production charts and breading charts against house counts and expected business. Adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
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We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction & having a background in Pan Asian Cusine - Relavanace to Burmese Cusine is a plus
- Manage food quality of all culinary operations - Execute consistent, high-quality food
- Coordinates training of all team members in the proper performance of all job duties and there after ensures that all guests are treated in a prompt, professional and courteous manner
- Must be able to do cost planning and menu development
- Assists in the overall food production and presentation, according to recipes and specifications
- Works to ensure a clean and sanitary kitchen at all times
- Ensures through communication between shifts in all foodservice operations
- Effective time management and self-motivation in working independently toward team goals
- Ability to work in a collaborative environment and lead a team
- Ensure foods are prepared in accordance with company standards for quality, freshness, consistency, and timelines
Directing the food preparation process and delegating tasks. Cooking and preparing high quality dishes. Assisting the Head Chef to create menu items, recipes and develop dishes.
PERKS & BENEFITS
Salary and Personal development reviews
Medical allowance up to Rm600 yearly
Complete Attendance Bonus (T&C apply )
Annual leave
Public Holiday Pay
Free accommodation/Hostel (Depending on availability)
Company Health Care Insurance (T&C apply)
Free Meals on Duty
Employee Dine In Discount 30%
EPF , SOCSO and EIS contribution
RM400 recommend a friend incentive
Birthday Dinner worth RM100
A new opening set within a UNESCO World Heritage site in the botanic gardens. A fine dining restaurant by RB Food Group, serving a French-inspired menu focusing on the best ingredients from Southeast Asia and Europe. Modern French inspiration, relaxed yet formal environment surrounded by our heritage, stories from past, present and future. Our belief in Hospitality is to create a warm, honest and welcoming atmosphere that makes our guests and team feel comfortable and at home.
Job Description:. Assist Head Chef in ensuring a smooth day-to-day operation in the kitchen. . Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
. Controls and monitors departmental costs on an ongoing basis to ensure performance against budget. Manpower requirement planning for assigned section and provide recommendations to sous chef. . Ensure sufficient stocks are in storage & food placed in appropriate containers.
. Ensure all kitchen equipment and tools are used safely, correctly and kept in good working condition at all times. . Act on any guest feedback and provide any service recovery where required. . Assist in training junior kitchen staff.
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NAEUM Restaurant Group operates NAEUM, a 1 Michelin starred restaurant in Telok Ayer Street serving contemporary Seoul cuisine and GUUM, a premium casual contemporary grill at Keong Saik Road.
We are actively looking for new team members to join us. In particular, we are looking for a Sous Chef to grow with the team at NAEUM.
Requirements:
- At least 5 years of Back of House experience in a fine-dining establishment. Michelin-star or other awards a bonus.
- Personable with strong leadership potential
- Strong organizational, food R&D abilities
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