Demi Chef (Western Cuisine)

ALICE BOULANGERIE (RCS) PTE. LTD.; Singapore; Sur place; SGD 26 000 - 29 000; Plein temps

Avantages offerts par ce poste

Meals Provided

No Split Shifts

Competitive Salary

Résumé du poste

Alice Boulangerie (RCS) PTE. LTD. is seeking a Demi Chef to join our dynamic kitchen team in Singapore. You will support daily operations, restock mise en place, and assist with menu development to align with our restaurant concept.

You will oversee food inventory, ensure quality and hygiene, and participate in plating for events. This role requires 1–3 years of western cuisine experience and a teamwork-focused mindset.

Qualifications

• At least 1-3 years of experience in western cuisine.
• Good communication with team members.
• Familiar with food safety and hygiene practices.

Responsabilités

• Report to Chef De Cuisine/Sous chef and assist in daily kitchen operations.
• Handle ordering of food for savoury menu items.
• Assist R&D aligned with restaurant concept and plating for events.
• Prepare staff meals and oversee inventory, quality, and food standards.
• Maintain kitchen hygiene and input ingredients usage in the system.

Connaissances

Communication

Teamwork

Costing basics

Formation

Basic food hygiene certification

Description du poste

Job summary

Join our dynamic and friendly team at Alice Boulangerie (https://www.aliceboulangerie.com.sg/), where culinary excellence meets innovation. We are dedicated to providing exceptional dining experiences and are looking for a passionate Demi Chef to drive our mission forward. Enjoy a fun and supportive working environment with no split shifts, food provided, and a balanced work-life schedule.

Company Culture and Benefits

• Work Schedule: 6 working days per week
• No Split Shifts: Enjoy a balanced work-life schedule with no split shifts.
• Friendly Environment: Work in a fun and friendly environment.
• Meals Provided: Food will be provided.
• Competitive Salary: Pay range of $2,300.00 - $2,600.00 per month.

Job Description

• Report to Chef De Cuisine/Sous chef
• In charge of managing daily operations and restocking mise en place
• Handles ordering of food for savoury menu items
• Assist with R&D that align with the restaurant concept
• Assist in plating up special event meals as assigned
• Cooks & provide staff meal to the whole team
• Oversee food inventory, quality and ordering
• Supervise and monitor the consistency of food standards in kitchen
• Maintain basic kitchen hygiene as well as personal hygiene.
• Proficient in the use of software system to input ingredients usage/wastage
• Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean
• Perform any other ad-hoc duties assigned by Company / team leader

Job Requirements

• With minimum of 1-3 years of relevant experience in western cuisine
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays