careers

For our locations at CHIJMES, Singapore Polo Club and Hollandse Club, we are recruiting for several roles with immediate start. Salaries starting from S$2400 / 4-5 days work week / 44 hours. Part-time positions are also available. 

All positions offer: 

  • performance bonus
  • profit sharing
  • career growth possibilities
  • healthy working environment

Open positions

  • Sous Chef – immediate start
  • Commis Chef & Chef De Partie – immediate start
  • Event Sales Coordinator
  • Barista
  • Bartender
  • Bar Supervisor
  • F&B Specialist
  • F&B Supervisor
  • Group Mixologist
  • Group Wine Sommelier

The Sous Chef should be passionate about food, must display strong leadership skills, and have the ability to be creative and willing to try something new. The Sous Chef finishes dishes before they are sent out of the kitchen. S(he) may also have non-production responsibilities such as estimating daily purchases, inspecting and maintaining the kitchen equipment.

Sous Chef Responsibilities
•⁠ ⁠Leads kitchen team in chef’s absence.
•⁠ ⁠Provides guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating.
•⁠ ⁠Oversees and organizes kitchen stock and ingredients.
•⁠ ⁠Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
•⁠ ⁠Keeps cooking stations stocked, especially before and during prime operation hours.
•⁠ ⁠Hires and trains new kitchen employees to restaurant and kitchen standards.
•⁠ ⁠Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
•⁠ ⁠Supervises food preparation/presentation to ensure quality and restaurant standards.
•⁠ ⁠Works with Head Chef to maintain kitchen organization, staff ability, and training.
•⁠ ⁠Verifies that food storage units all meet standards and are consistently well-managed.
•⁠ ⁠Assists Head Chef with menu creation.
•⁠ ⁠Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Commis chefs train under chef de parties in commercial kitchens to expand their culinary knowledge and skills. They perform various kitchen duties, such as assisting chef de parties in meal preparations, receiving deliveries, and rotating stock.

Commis Chef Responsibilities:
•⁠ ⁠Measuring meal ingredients accurately for the Chef de Partie.
•⁠ ⁠Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat.
•⁠ ⁠Preparing basic salads and sauces for meals, as directed by the chef de Partie.
•⁠ ⁠Receiving deliveries and verifying that all ordered items are received and are of good quality.
•⁠ ⁠Taking inventory of restaurant supplies and notifying the supervisor when stock is low.
•⁠ ⁠Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers.
•⁠ ⁠Cleaning and ensuring that all the work stations are organized and properly sanitized.

As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef in a busy restaurant kitchen delivering consistently high-quality food, handling purchase orders and ensuring that all items received are duly authorized, ensuring the highest standards and consistent quality in the daily preparation and keeping up to date with the new products, recipes and preparation techniques.

Chef de Partie Responsibilities:
•⁠ ⁠Preparing specific food items and meal components at your station.
•⁠ ⁠Following directions provided by the Head chef.
•⁠ ⁠Collaborating with the rest of the culinary team to ensure high-quality food and service.
•⁠ ⁠Keeping your area of the kitchen safe and sanitary.
•⁠ ⁠Stocktaking and ordering supplies for your station.
•⁠ ⁠Improving your food preparation methods based on feedback.
•⁠ ⁠Assisting in other areas of the kitchen when required.

We are looking for a vibrant energetic F&B Specialist who best represents the Coriander Leaf brand and fits into the restaurant and bistro team. Guest Service e is a vital part of a F&B Specialist responsibility to manage guest’s expectations to the fullest. F&B Specialist responsibilities include:

Responsibilities
•⁠ ⁠Provide courteous, professional, and efficient service.
•⁠ ⁠Have thorough knowledge and understanding of all food and beverage items offered by the restaurant.
•⁠ ⁠Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
•⁠ ⁠Upsell menu items to guests, as well as offer alternatives.
•⁠ ⁠Participate in the restaurant training program and achieve on-the-job skills and knowledge required to deliver quality guest experiences.
•⁠ ⁠Have thorough knowledge of the POS and inventory management system.
•⁠ ⁠Follow all procedures for cash, guest confidentiality, stock control, lost property and pilferage.
•⁠ ⁠Monitor operating supplies, equipment and reduce spoilage and wastage.
•⁠ ⁠Keep the restaurant and surrounding areas clean and organized.
•⁠ ⁠Perform opening and closing procedures established for the restaurant.
•⁠ ⁠Maintain cordial transparent working relations with all operational and support functions.
•⁠ ⁠Report to duty punctually, wear the correct uniform – clean and well pressed, , always maintain a high standard of personal appearance and hygiene.
•⁠ ⁠Responsible to Restaurant Manager.


Requirements
•⁠ ⁠A well-presented, expressive professional, comfortable in building cordial acquaintances with guests, colleagues and co-workers.
•⁠ ⁠Ability to converse well and grasp the essence of menu knowledge.
•⁠ ⁠Energetic and hardworking with a positive attitude.

Job Type: Full-time, Permanent
Salary: $2,200 – $2,500 per month
Staff Benefit:
•⁠ ⁠Medical Benefit
•⁠ ⁠Bonus
•⁠ ⁠Transport Allowance
•⁠ ⁠Staff Meal Provided
•⁠ ⁠Training

Cocktail Bartender
Our Bistro is looking for a new face to join a freshly renovated cocktail bar. Bartender responsibilities include:

Responsibilities
•⁠ ⁠Deliver exceptional guest experiences through a sound working knowledge of all beverages and bartending skills.
•⁠ ⁠Engage guests seated at the counter as well as service guests seated in the restaurant.
•⁠ ⁠Make knowledgeable recommendations to guests from the beverage and wine selection.
•⁠ ⁠Set up the bar with required equipment, cocktail pre-mixes, accessories and supplies prior to the commencement of service for smooth operations.
•⁠ ⁠Recommend new beverages and changes in bar inventory to the Beverage Manger based on guest feedback and current trends.
•⁠ ⁠Restock and replenish bar inventory and supplies.
•⁠ ⁠Follow all procedures for cash, guest confidentiality, stock control, lost property and pilferage.
•⁠ ⁠Maintain designated areas and equipment in clean orderly condition at all times, reporting any malfunctions / breakages / repairs to the Beverage Manager.

Requirements
•⁠ ⁠A well-presented, expressive professional, comfortable in building cordial acquaintances with guests, colleagues and co-workers.
•⁠ ⁠Ability to converse well and grasp the essence of menu knowledge.
-Energetic and hardworking with a positive attitude.
•⁠ ⁠Practical and theoretical knowledge of wines, beers, spirits and cocktails with a desire to learn more.
-Knowledge of mixing, garnishing, and serving beverages.
-Ability to keep the bar organized, stocked and clean.

Job Types: Full-time, Permanent
Salary: $2,600 – $3,000 per month
Staff Benefit:
•⁠ ⁠Medical Benefit
•⁠ ⁠Bonus
•⁠ ⁠Transport Allowance
•⁠ ⁠Staff Meal Provided
•⁠ ⁠Training

apply via hr@corianderleaf.com or submit the form below

Please attach your CV as pdf or docx file: