The Singapore Island Country Club

Caldecott

Upper Thomson

Chef

Responsible for managing the day to day culinary operations in the assigned F&B outlet.
Responsible for all food productions for the assigned outlet.
Ensure quality, consistency, portions and presentations of all products.
Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.
Ensure sauces, soups, dressing and food-related items are prepared according to recipes.
Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.
Develop and monitor food and labor budget for the section.
Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Approve the requisition of products and other necessary food supplies.
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Implement control to minimize food waste.
Consult the Executive Chef about food production aspects of special events being planned.
Cook or directly supervise the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Evaluate products to assure that quality, price and related goods are consistently attained.
Visit dining area periodically to gather feedbacks on food from guests
Any other duties that may be assigned from time to time.


Assistant Sous Chef/ Sous Chef

Responsible for all food productions for the assigned outlet
Assist and work with the Executive chef to develop menus, special promotions, food purchase specifications and recipes 
Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safe sanitation and accident prevention principles
Develop and monitor food and labor budget for the section
Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and technically correct and within budgeted labor cost goals
Approve the requisition of products and other necessary food supplies
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
Implement control to minimize food waste
Consult the Executive Chef about food production aspects of special events being planned
Cook or directly supervises the cooking of items that require skillful preparation
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
Evaluate products to assure that quality, price and related goods are consistently attained
Visit dining area periodically when it is open to welcome members
Any other duties that might be assigned from time to time

Junior Sous Chef  * SIGN ON BONUS $3,000 + AWS + VB *

Responsible for area of food production as assigned by line chef.
Monitor and maintain condition of equipment used
Communicate with cutter to minimize hold-ups in production
Any other duties that might be assigned from time to time.

Snr/Chef De Partie * SIGN ON BONUS $3,000 + AWS + VB *

Kitchen Helper

Responsible for preparing and cooking menu items as ordered by members and guests.
Responsible for area of food production as assigned by line chef.
Monitor condition of equipment used.
Communicate with cutter to minimize hold-ups in production.
Any other duties that might be assigned from time to time.

Cook * $3,000 sign on bonus + AWS + VB *

•	Ensure quality, consistency, portioning, and presentation of all products.
•	Ensure sauces, soups, dressing and food-related items are prepared according to recipes.
•	Excellent showmanship at Teppanyaki site, good communication and entertainment skills.
•	 Assist and work with the Master Chef to develop menus, special promotions/events, food purchase specifications and recipes for Teppanyaki.
•	Supervise culinary team, ensure adequate manning, and implement training to enhance team’s knowledge about safety, sanitation, and accident prevention principles.
•	Develop and monitor food and manpower budget for the section and implement controls to minimise food waste.
•	Schedule and coordinate the work of culinary team to ensure that food preparation is economical and technically correct and within budgeted manpower cost.
•	Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all Teppanyaki areas.
•	Evaluate products to ensure that quality, price, and related goods are consistently attained.
•	Any other duties that might be assigned from time to time.


Teppanyaki Chef **Pre-Opening Team, 5 day work week**

-	To provide optimum guest satisfaction through qualitative products as well as service and presentation according to Company Procedures
-	To maintain and to abide to State or Governance of sanitation/Health regulations as well as Company Policies of Food Safety Management System
-	To be the Quality Assurance Officer for all final products before serving as well as the Food & Hygiene Officer by ensuring work place are always in neat, tidy and clean to go condition 
-	To maintain and to ensure that Food Cost are always aligned with budgeted %
-	To be cost efficient in regulating products and ensuring all operations of The Culinary Division, regardless whether it is ala carte, showcase, buffet, events or caterings, are well managed and executed in professionalism manners
-	To support the Executive Chef / Executive Sous and The Pastry Chef in daily operations, able to implement as well as provide useful relative ideas or solutions for a better working environment 
-	To mentor and to guide juniors including scheduling, troubleshooting, soft and hard skills management as well as performance monitoring for all individual team member 
-	To communicate, organise and to work collaboratively in good relationship within the culinary team as well as other departments so to ensure seamless service in guest satisfaction, and to have a good informative source for smooth operation 


Assistant Pastry Chef **Pre-Opening Team, 5 Day Work Week**

Others

The Singapore Island Country Club is the grandest and most established golf and country club in Singapore. With premium facilities, a rich history and strong camaraderie among its members, we offer a meaningful and enriching environment for those who aspire to excel in the country club industry.

Job Roles & Responsibilities

- Inspect & maintain the cleanliness of assigned changing rooms, restrooms in the club.
- Perform housekeeping related duties.
- Operate mechanized cleaning equipment.
- Maintain all cleaning equipment and materials are in a safe and sanitary working condition.
- Monitor and report necessary facilities repairs and replacements.
- Issuing of employees uniforms and stock checking and recordings.
- Responsible for cleanliness, hygiene & safety standards.
- Perform any other duties as required by supervisor or manager.

Employee Benefits;
• 5-Day Work Week
• AWS & Variable Bonus
• Lunar New Year Hong Bao
• Annual Leave/Family Care Leave/Birthday Leave
• Flexible Benefits/Duty Meals
• Employee Referral Fees
• Employee Privilege Discount at F&B and retail outlets/Birthday gifts vouchers
• Training and development opportunities
• Usage of Club's sports & recreational facilities

Interested candidates please call 8725 5400 / 6431 8342

The Singapore Island Country Club

Assistant Sous Chef/ Sous Chef

The Singapore Island Country Club

Junior Sous Chef * SIGN ON BONUS $3,000 + AWS + VB *

The Singapore Island Country Club

Snr/Chef De Partie * SIGN ON BONUS $3,000 + AWS + VB *

The Singapore Island Country Club

Cook * $3,000 sign on bonus + AWS + VB *

The Singapore Island Country Club

Teppanyaki Chef Pre-Opening Team, 5 day work week

The Singapore Island Country Club

Assistant Pastry Chef Pre-Opening Team, 5 Day Work Week

The Singapore Island Country Club

FACILITY ASSISTANT (HOUSEKEEPING) @ 5-DAY WORK WEEK

The Singapore Island Country Club

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