Job Description

* Constructs menus with new or existing culinary creations ensuring the variety and quality of the servings

* Supervise and ensure smooth operation while ensuring that food cooked is of high quality, excellent presentation and consistent standard is always preserved

* Manage the operations and profitability of the restaurant

* Assist in preparation and design of all food and drink menus

* Develops and implements standard operating procedures to ensure a high standard of kitchen sanitation and safety standard is observed and maintained at all times

* Observes and evaluates chefs’ performances and devise methods to enhance efficiency with maximum productivity

* Oversees the manpower requirements and checks the work schedules for all kitchen staff

* Looks into the welfare and discipline of all kitchen staffs together with the relevant departments

* Monitors and ensures the food cost and the labour cost is within the targets set

* Looks into ways to reduce wastage, guard against pilferages and control cost of food supplies and kitchen inventory

* Stocks inventories appropriately to ensure freshness of produce while minimising wastages

Requirement

* Minimum 2-3 years of Omakase / Sushi experience

* Excellent in people management and management skills

* Strong interpersonal and communication skills to foster teamwork among the kitchen staff

* Ability to lead, motivates the team of staff while embracing a strong cultural diversity and work in multi-ethnic teams

Job Descriptions

• Exercise Work Safety at ALL Times in the kitchen
• Observe food hygiene
• Maintain the cleanliness of your workstations
• To adopt First-In-First-Out method for maintaining all sundries and food items and ensure accurate stock level
• To assist in the preparation and operation
• Perform such other duties and responsibilities that may be assigned from time to time
• Work closely with Head Chef in prepared food in accordance with restaurant standards
• Assist Head Chef in ordering and purchasing of ingredients
• Oversee and maintain hygiene standard
• Contribute to controlling costs, improving profit margin
• Any ad-hoc duties as assigned

Job Requirements

• 5 years of working experience at Japanese fine dining

Working hours

• 6days and 44 hours a week / Split shift

We are looking for an ambitious and talented Junior Sous Chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience of Junior Sous position or equivalent
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

The role includes

• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

Job Descriptions

• Preparing, cooking and presenting high quality dishes within the specific section
• Preparing meat, fish and vegetables
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Ability to perform under pressure

Job Requirements

• Minimum 2 years working experience in a fine dining establishment
• Knowledge of Japanese Ingredients a plus but not strictly necessary
• Food hygiene certificate

Working hours

• 5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working

Chef with experience in working at mixed economy rice businesses

Need Chef to cook for economy rice

Curate economy rice menu

Helping in day to day operation, taking charge of food quality, presentation and hygiene.

Take charge of Food stocks and ordering.

Taking charge of Food costing.

Reporting to Site Manager.

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

Job Descriptions

• Stir frying various ingredients to perfection
• Expertly grilling and barbecuing to achieve the desired flavors and textures

Job Requirements

• Previous experience in Yakitori preparation and cooking
• A strong understanding of Korean culinary techniques, particularly in the context of traditional recipes

Working hours

• 6 days / 8hrs per day

Job Responsibilities and Description:

Position Overview:As a Chinese Chef specializing in Sichuan cuisine, you will play a pivotal role in our restaurant's culinary team. Your expertise in preparing authentic Sichuan dishes will be essential in providing our customers with an unforgettable dining experience. Please note that this position requires working on public holidays and weekends to meet the demands of our restaurant.

1. Culinary Expertise:

· Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

2. Menu Development:

· Collaborate with the restaurant management to create and refine Sichuan-inspired menu offerings, ensuring variety and innovation while considering customer preferences.

3. Food Safety and Hygiene:

· Strictly follow food safety and sanitation guidelines to maintain a clean and safe kitchen environment.

· Monitor and manage food inventory to minimize waste and ensure freshness.

4. Quality Control:

· Consistently maintain the taste, appearance, and quality of Sichuan dishes to meet or exceed customer expectations.

5. Team Collaboration:

· Work closely with other kitchen staff to coordinate food preparation and ensure timely service.

· Train and mentor junior kitchen staff in Sichuan cooking techniques and recipes.

6. Customer Satisfaction:

· Pay attention to customer feedback and make necessary adjustments to dishes to meet customer preferences.

· Interact with customers when appropriate to provide information and enhance their dining experience.

7. Work Schedule:

· Be willing to work on public holidays and weekends, as these are peak times for our restaurant.

· Maintain a flexible schedule to accommodate the restaurant's needs.

8. Kitchen Management:

· Assist in managing the kitchen operations, including ordering supplies, controlling costs, and maintaining kitchen equipment.

Qualifications:

· Proven experience as a Chinese Chef with expertise in preparing Sichuan dishes.

· Knowledge of Sichuan cooking techniques, ingredients, and flavor profiles.

· Strong culinary creativity and passion for authentic Chinese cuisine.

· Excellent communication and teamwork skills.

· Ability to work under pressure and in a fast-paced environment.

· Understanding of food safety and hygiene regulations.

· Flexibility to work on public holidays and weekends.

If you are a talented Chinese Chef with a passion for Sichuan cuisine and a commitment to delivering exceptional food quality, we encourage you to apply for this exciting opportunity. Join our culinary team and contribute to creating memorable dining experiences for our valued customers.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Descriptions

• Start to learn basic skills and restaurant recipes
• Learn how to managing each station
• Help in some easy preparation and cooperate with colleagues
• Area Cleaning
• Clean all utensils after used
• Help dish washing
• Always check expire date of food
• Learning how to check the freshness of food
• Stock up all items by first in first out order
• Follow instructions by kitchen supervisor and head chef

Job Requirements

• 2 years of kitchen management experience

Benefits

• Staff Meals & Uniform provided
• Staff discounts
• Paid Overtime
• Learning under an experienced Senior Staff
• Positive working environment
• Competitive salary & annual bonus

Working hours

• 5.5 days 44hrs per week

The Chef de Partie (Pastry) is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic.

• In the absence of the Pastry Chef/Pastry sous chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of pastry preparation and presentation are adhered to at all times.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• o assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• o ensure that all health marks are collected and allocated to the correct administration.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.

The Chef de Partie (Pastry) is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic.

• In the absence of the Pastry Chef/Pastry sous chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of pastry preparation and presentation are adhered to at all times.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• o assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• o ensure that all health marks are collected and allocated to the correct administration.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.

Job Description & Requirements

Duties & Responsibilities

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Follow up the hygiene procedure and standard given by superior.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef.
• Measuring dish ingredients and portion sizes accurately.
• Responsible for making sure the food is prepared as per specifications received by senior chef.
• Dealing with deliveries and stock rotation.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

• Full awareness of all menu items, recipes, methods of production and presentation standards
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
• Comply with the conditions of the food hygiene policies
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
• Maintains cleanliness and organization in all work areas
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback and reporting of issues as they arise.
• Guides and trains the subordinates to ensure high motivation and economical working environment.
• Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Carry out any other duties as required by management.

Job Description:

LeckerBaer is currently seeking a highly skilled and creative Head Pastry Chef to lead our pastry department. As the Head Pastry Chef, you will be responsible for crafting exquisite desserts and pastries that delight our guests and elevate their dining experience. LeckerBaer is renowned for its commitment to culinary excellence and innovation, and we are looking for a passionate and talented individual to join our team.

Key Responsibilities:

1. Menu Development: Create and execute a diverse and innovative pastry menu that complements LeckerBaer's culinary offerings and aligns with seasonal ingredients and themes.
2. Recipe Creation: Develop original recipes for a variety of desserts, pastries, and baked goods, ensuring a perfect balance of flavors, textures, and presentation.
3. Kitchen Management: Oversee the day-to-day operations of the pastry kitchen, including production schedules, inventory management, and quality control. Supervise pastry chefs, bakers, and assistants to ensure consistent quality and adherence to standards.
4. Quality Assurance: Maintain high standards of pastry quality, taste, and presentation. Conduct regular tastings and inspections to ensure consistency and perfection in every dessert served.
5. Creative Innovation: Stay updated on current pastry trends, techniques, and flavor profiles. Experiment with new ingredients, textures, and presentations to continuously elevate LeckerBaer's pastry offerings.
6. Training and Development: Provide guidance, mentorship, and training to pastry team members. Foster a collaborative and supportive work environment that encourages creativity, teamwork, and professional growth.
7. Cost Control: Manage pastry-related expenses, including ingredient costs, labor costs, and waste reduction efforts. Implement strategies to maximize profitability without compromising on quality or creativity.
8. Customer Experience: Collaborate with the front-of-house team to ensure a seamless and memorable dining experience for guests. Solicit feedback, address customer preferences, and adapt pastry offerings accordingly.

Requirements:

• Proven experience as a Pastry Chef or similar role in a high-end restaurant, pastry shop, or hospitality establishment.
• Degree or certification in pastry arts or a related field from a recognized culinary institution.
• Extensive knowledge of pastry techniques, flavor combinations, and dessert presentation.
• Strong leadership skills with the ability to motivate and inspire a team.
• Creativity, innovation, and a passion for pastry arts.
• Excellent organizational and time management abilities.
• Understanding of food safety and sanitation regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Join Leckerbaer and be part of a dynamic culinary team dedicated to creating unforgettable pastry experiences. If you are a talented pastry chef with a passion for excellence, we invite you to apply and showcase your skills at LeckerBaer.

Culinary Expertise in Western/South American Cuisine:

• Menu Development: One of the Head Chef's primary responsibilities is to create, develop, and update menus while considering factors such as seasonal availability of ingredients, current culinary trends, and the establishment’s theme and target market.
• Quality Control: They must ensure the highest standards of food quality and presentation are maintained. This includes tasting dishes before they are served, monitoring food preparation methods, and ensuring that all dishes meet the establishment's quality standards.

Operations Management:

• Inventory Management: The Head Chef oversees the ordering of supplies, inventory management, and relationships with vendors. They ensure that the kitchen is well-stocked with the necessary ingredients while also managing costs effectively.
• Kitchen Hygiene and Safety: Ensuring the kitchen adheres to health and safety regulations is crucial. This includes maintaining cleanliness, proper food storage, and handling practices, and ensuring that all staff members follow safety guidelines.

Financial Responsibilities:

• Budgeting and Cost Control: The Head Chef is often responsible for managing the kitchen’s budget, controlling food and labor costs, and setting menu prices in collaboration with the management team to ensure profitability.

Creativity and Innovation:

• Culinary Innovation: They are expected to bring creativity to the table, experimenting with new dishes and flavors, and staying ahead of culinary trends to keep the menu fresh and exciting for customers.

Customer Interaction:

• Handling Feedback: While not always directly interacting with customers, the Head Chef may need to address feedback, accommodate special dietary requests, and sometimes engage with guests to ensure their dining experience meets expectations.

Administrative Duties:

• Scheduling and Planning: Responsible for scheduling kitchen staff shifts and coordinating with front-of-house management to plan for events, special occasions, or expected fluctuations in customer volume.

• Products - Bread, Cake, Dessert
• Customers - Hotel, Cafe, Restaurant

Responsibilities:

• Product Planning and Development.
• Quality & Cost Control.
• Kitchen Management, production planning, lean management and take a hands-on approach.
• Inventory Management.
• Staff Training and Development.

Requirements:

• Candidate possess at least a Diploma / Bachelor Degree in Food Business Management , Baking & Culinary Arts or equivalent;
• A minimum of 6-8 years of relevant experience as the Production Manager or similar role in a wholesale bakery and pastry manufacturing setting.
• Food Safety Level 3 – 4 Certification.
• Strong understanding of food safety and hygiene regulations.
• Understanding of baking techniques, pastry & bakery production, and dessert creation.
• Creative, innovation, hands on and resourceful in gather market trend information to bring new ideas to the bakery and pastry’s menu.
• Possesses analytical, and problem-solving skills and able to work independently.
• Able to plan and execute projects and change management.
• Excellent time management, leadership, team player, communication and interpersonal skills.

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format to [email protected] or please click on “Apply Now” and provide the below details in your resume.

• Last drawn salary
• Expected salary
• Notice period
• Reason for leaving

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

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EA License No: 19C9950

EA Personnel: Hooi Wai Man (Samantha)

EA Personnel Reg No: R21100062

**Job Type:** Full Time, On-site

**Salary Range:** SGD 2800 - SGD 3800

**Qualification:** Post Secondary / Diploma

**Years of Working Experience:** 1-3 years

**Job Description:**

We are seeking a talented and passionate Chef De Partie to join our team in Singapore. As a Chef De Partie, you will be responsible for assisting in food preparation, utilizing culinary techniques, menu planning, kitchen management, cooking methods, food safety, recipe development, inventory management, food presentation, and team leadership.

**Key Responsibilities:**

- Assist in food preparation and cooking according to recipes and quality standards
- Utilize culinary techniques to create high-quality dishes
- Collaborate with the Head Chef in menu planning and development
- Manage kitchen operations and ensure cleanliness and organization
- Follow food safety standards and procedures
- Develop and test new recipes
- Manage inventory and control food costs
- Ensure food presentation meets the highest standards
- Provide leadership and support to kitchen staff

**Requirements:**

- 1-3 years of experience in a similar role
- Strong knowledge of food preparation techniques and culinary skills
- Proficiency in menu planning and kitchen management
- Understanding of various cooking methods and food safety standards
- Experience in recipe development and inventory management
- Ability to present food in an attractive and appealing manner
- Strong leadership and team management skills
- Post Secondary / Diploma in Culinary Arts or related field

Tradionnal French restaurant since 2011, looking for Sous Chef de Cuisine to lead kitchen team and maintain food quality and food standard.

As Sous Chef, you will be responsible for overseeing all aspects of kitchen operations to ensure the consistent delivery of high-quality French cuisine. Working closely with the Executive Chef/Owner, you will lead a team of culinary professionals and uphold the standards of excellence that define our restaurant.

• Proven experience as a Sous Chef, preferably with a focus on French cuisine.
• Strong leadership skills with the ability to motivate and inspire a team of culinary professionals.
• Excellent communication and interpersonal skills to effectively collaborate with colleagues and interact with guests.
• Attention to detail and a passion for delivering exceptional food quality and presentation.
• Knowledge of French culinary techniques, ingredients, and traditions is highly desirable.

The Role

A fantastic opportunity has arisen for an experienced Senior Event Executive to join a vibrant team. The role would include:

Account Growth & Event Execution

• Support the Sales Director in preparing proposals, identifying clear deliverables, accurate budgets, and realistic timelines for pitches
• Supporting an Event Manager/Director with the day-to-day management, including the ability to deliver highly proactive, reactive, and responsive account support.
• Project support, assisting the Event Manager(s)/Event Director(s) on client briefs, preparing proposals, constructing budgets and timelines, and supporting event documentation. Working closely with designers, printers, external venues, and other 3rd party suppliers to ensure projects are executed professionally, on time, and within budget and client expectations.

Essential Requirements

• Strong organisational skills – be able to juggle multiple tasks smoothly, be very organised, have good time management, and be in control.
• Good attention to detail – can input information quickly, accurately, and thoroughly.
• Able to produce client event budgets.
• Team player – Enjoys taking own projects from brief through to fruition
• Confident and positive attitude – this is a client-facing role that needs a happy, enthusiastic, and professional person who understands how to liaise and present themselves in front of clients and suppliers within a working environment.
• Calm under pressure – our working environment gets extremely busy and stressful. The ability to be able to work independently when needed, be forward-thinking, and use initiative.
• Excel, Word, and PowerPoint experience – a good understanding and experience in working with spreadsheets and producing proposals both in Word and PowerPoint.
• Excellent written and communication skills.

Born from a passion for elevating the dining experience, our restaurant is a celebration of the art and science of food, where time-honoured techniques merge with the modern sophistication of cutting-edge culinary practices. We are seeking an experienced and passionate Pastry Chef to join our team in our exciting project of a brand new upscale restaurant in the heart of Singapore (Tanjong Pagar).

Position Overview: We are seeking an experienced and passionate Pastry Chef to join our team. Your expertise in preparing a variety of mouthwatering desserts, pastries and bread, combined with your creative flair in developing unique tastes and recipes, will be essential in delighting our customers. As an ideal candidate, you should have a strong background in culinary arts and a genuine passion for creating sweet and delectable treats. Your commitment to upholding health and safety standards is crucial to ensuring the highest quality of service to our clients. By delivering exceptional culinary experiences, we aim to enhance customer satisfaction and foster the growth of our clientele.

Join us in creating memorable moments through the art of pastry-making.

Responsibilities:

- Develop and execute innovative and visually appealing dessert menus that complement our offerings.
- Create and prepare a variety of desserts, pastries, bread, and other baked goods, maintaining consistently high quality and presentation standards.
- Oversee the pastry and baking operations, including inventory management, ordering ingredients, and equipment maintenance.
- Train and supervise pastry assistants and other kitchen staff, ensuring adherence to recipes, techniques, and sanitation standards.
- Collaborate with the executive chef and culinary team to create seasonal menus and specials that incorporate unique and trending dessert options.
- Stay updated with industry trends, techniques, and emerging ingredients to continuously enhance our pastry offerings and keep our menu fresh and exciting.
- Maintain a clean and organized pastry station, following food safety and hygiene regulations.

Requirements:

- Proven experience as a Pastry Chef or in a similar role, preferably in a high-end restaurant or hotel.
- Extensive knowledge of various baking techniques, dessert presentation, and pastry decoration.
- Strong creative and artistic skills, with the ability to conceptualize and design visually appealing desserts.
- Proficiency in managing pastry operations, including inventory control, cost management, and maintaining high-quality standards.
- Excellent leadership and communication skills to effectively train and supervise a team.
- A passion for culinary excellence, with an eye for detail and a commitment to delivering exceptional desserts.
- Ability to work in a fast-paced environment, multitask, and meet strict deadlines.
- Culinary degree or relevant certification from a reputable institution is preferred.

Benefits:

• Competitive salary and bonus structure
• Outpatient and dental coverage
• Performance based incentives
• Opportunities for career growth and advancement
• A supportive and dynamic work environment
• 5 day work week

If you are a dedicated and knowledgeable Pastry Chef looking for an opportunity to showcase your expertise and contribute to an exceptional dining experience, we would love to hear from you. Please submit your resume and a cover letter outlining your relevant experience and why you would be a great fit for our team. Join us on our exciting journey today.

Job Types: Full-time, Permanent

Salary: $3,300.00 - $4,300.00 per month

Benefits:

• Dental insurance
• Employee discount
• Food provided
• Health insurance
• Professional development

Schedule:

• Day shift
• Holidays
• Night shift
• Shift system
• Weekend availability

Supplemental pay types:

• Performance bonus
• Tips

Education:

• Professional Qualification (Preferred)

Experience:

• pastry/baking: 5 years (Preferred)

Work Location: In person

Job Descriptions

• Assist the Head Chef in planning and directing upscale food preparation, including menu development and execution
• Oversee kitchen staff to ensure the highest standards of food quality, presentation, and consistency
• Train and mentor kitchen staff to maintain a high level of culinary skills and professionalism
• Collaborate with the Head Chef to develop new menu items and seasonal specials
• Manage inventory and control food costs to maximize profitability
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment
• Assist in scheduling and managing kitchen staff to meet operational requirements
• Handle kitchen administrative tasks, such as ordering supplies and maintaining records

Job Requirements

• Proven experience as a Sous Chef or senior line cook in a high-volume kitchen
• Culinary degree or equivalent certification is a plus
• Strong leadership and team management skills
• Excellent knowledge of culinary techniques, ingredients, and kitchen equipment
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Creativity and innovation in menu planning and food presentation
• Strong communication and interpersonal skills
• Be able to work an open fire grill
• Experience in meat cooking is a plus
• Experience in handling high value food items
• Flexibility to work evenings, weekends, and holidays as required

Working hours

• Tuesday to Saturday ( Split Shift ) / 5 days - 49 hrs per week

Chinese Cai Fan Looking for someone with following characters:

1) Willing to learn

2) Independent

3) Good team player

4) Sense of responsibility

Job scope:

Marinating and preparing of meat and veggies.

Prepare cooked food for customers.

general cleaning of equipment and work area.

Salary from 2800 SGD.

interested, please contact via email:

[email protected]

Job Descriptions

• Prepare and present dishes according to the restaurant's standards and customers' preferences
• Manage inventory of ingredients and supplies
• Maintain cleanliness and organization of work area
• Collaborate with other chefs and kitchen staff to ensure timely preparation and delivery of dishes
• Ensure compliance with food safety and sanitation regulations

Job Requirements

• 2 years of experience is prefered

Benefits

• Full Attendance Incentives
• Staff Meals provided
• Medical
• Annual leave
• Uniform provided
• After midnight transportation provided

Working hours

• 6 days 44 hrs per week

Cloudstreet has been awarded two stars from Michelin.

Helmed by Chef Rishi Naleendra, Cloudstreet is an amalgamation of thoughtful, expressive food, artisanal, progressive wines and warm, immaculate service. We are seeking a Chef de Partie to join our fine dining restaurant focused on modern and innovative cuisine.

The Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu’s, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction across the estate

Job Description

• In charge of the daily mise en place and ordering for the assigned section.
• Carry out given recipes and instructions with precision and speed.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals
• Receiving of stock and stock rotation.
• Monitoring food portion and waste to maintain profit margin.
• Preparing staff meal on rotational basis
• Adhere to the schedule set by Sous Chef or Head Chef
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie cook in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided by restaurant
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance )