Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required.

We are actively looking for experienced Singaporean Bakers and Pastry Chefs to join our expansion into the international market. Applicant must be able to take ownership in their field of work, be creative and at the same time, have knowledge about traditional bread making or pastries. Applicant shall also be able to think out of the box and be independent given specific projects and tasks by the management. English communication is a must.

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

· Bake artisan and decorative breads/ cakes.

· Produces a wide range of breads, pastries and other baked items.

· Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Keep up to date with the current promotions and new items in the menu.

· Supervise the baking team in preparing baked items and adopting new baking techniques to add variety to the menu.

· Guide and train employees on the use of the baking equipment and coordinate provision of appropriate training where needed.

· Maximize the productivity of the kitchen staff.

· Ensure that procedures for suppliers, equipment, work areas are in compliance to the established standards.

· Ensure correctness of food quantities, keeping food wastage to minimum.

· Ensure production targets of assigned section are met and food products meet required production standards.

· Report and escalate repairs or preventive maintenance to equipment suppliers and vendors.

· Monitor the set-up of work stations for cleanliness and safety compliance with local regulations and company requirements.

· Maintain good knowledge on standard food preparation by immediate superior/ manual provided by the company.

· Maintain the kitchen cleanliness (housekeeping).

· Ensure that food hygiene and safety standards are maintained and comply.

· To adhere to kitchen SOPs.

· Report on time, in proper uniform and grooming standard.

· Maintain good personal hygiene as well as high work and safety standards in the workplace.

· Assist in dishwashing duties as and when required.

· Execute any other duties as assigned.

Benefits

· Staff Discount

· Medical Benefits

· Career Progression

· Flexi Health Benefits

· Performance Incentive Bonus

Responsibilities

Prepare, cook food and present food effectively and efficiently.

Assist in the preparation, cooking, garnishing, and presentation of food.

Keep up to date with the current promotions and new items on the menu.

Ensure that procedures for supplies, equipment, and work areas comply with the established standards.

Work safely around kitchen equipment and report any maintenance issues

Assist in accurate food-ordering and stocking levels.

Estimate amounts and costs of required supplies, such as food and ingredients.

Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.

Assist in keeping the kitchen clean, hygienic and tidy at all times.

Maintain good personal hygiene as well as high work and safety standards in the workplace.

Report on time, in proper uniform and grooming.

Requirements

Minimum 5 year of experience working in kitchen /or cooking.

Minimum technical certificate or certificate in any relevant fields.

Great team player and customer service oriented.

Possess strong initiative and integrity.

Prepare and cook high quality dishes especially Indian Cuisins and may also assist with prep work. Oversee the day to day running of the kitchen, including managing staff, maintaining inventory,and ensuring the kitchen operates smoothly. and ensure customer satisfaction and adjust orders to meet customers request.

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description & Requirements

• Responsibilities:
• Kitchen Leadership:Supervise and lead kitchen staff , ensuring smooth operations and adherence to high culinary standards.
• Food Preparation and Cooking:Oversee the timely and high-quality preparation and cooking of dishes according to established recipes.
• Staff Management:Provide guidance and support to kitchen staff, ensuring teamwork and efficient workflow.
• Punctuality and Grooming Standards:Set an example by reporting for duty punctually with a presentable and neatly groomed appearance.
• Cleanliness and Organization:Maintain impeccable cleanliness and organization in the kitchen, adhering to health and safety standards.
• Menu Knowledge and Innovation:Demonstrate a comprehensive understanding of the menu and contribute to its improvement and innovation.
• Stock Control:Monitor and manage food stock levels, initiate orders, and minimize waste.
• Customer Satisfaction:Ensure that all dishes leaving the kitchen meet quality standards to guarantee customer satisfaction.
• Adaptability:Be adaptable to work on public holidays and during night shifts as required.
• Compliance and Safety:Ensure strict compliance with health and safety regulations, especially during night shifts.
• Problem Solving:Address and resolve any kitchen-related issues that may arise during the shift.
• Reporting and Communication:Provide timely and accurate reports to higher management and communicate effectively with the team.
• Training and Development:Train new kitchen staff and conduct ongoing skill development sessions.

Position Summary:

As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, and a minimum 5 years experience.

职位概要：我们主要是做川菜和东北菜的中餐馆厨师，您将负责准备、烹饪和监督餐厅的烹饪运营。这个职位我们需要最少有5年以上的相关经验

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must 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.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

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

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Job Description Template

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Position Summary:

As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, and a minimum 5 years experience.

职位概要：我们主要是做川菜和东北菜的中餐馆厨师，您将负责准备、烹饪和监督餐厅的烹饪运营。这个职位我们需要最少有5年以上的相关经验

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must 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.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

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 Description & Requirements

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

· Ensuring that all food is of excellent quality and served in a timely manner.

· Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

· Overseeing all kitchen operations.

· Coordinating kitchen staff, and assisting them as required.

· Training staff to prepare and cook all the menu items.

· Taking stock of ingredients and equipment, and placing orders to replenish stock.

· Enforcing safety and sanitation standards in the kitchen.

· Creating new recipes to keep the menu fresh.

· Keeping up to date with industry trends.

· Receiving feedback and making improvements where necessary.

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

Responsibilities

• Prepare and cook a variety of Chinese dishes to high standards.
• Develop and test new recipes to enhance the menu.
• Supervise kitchen staff and delegate tasks efficiently.
• Ensure all dishes are prepared and presented in accordance with restaurant standards.
• Maintain cleanliness and organization of the kitchen at all times.
• Order and manage kitchen inventory, ensuring freshness and quality of ingredients.
• Ensure compliance with food safety and hygiene regulations.

Qualifications

• Proven experience as a Chinese Chef or similar role.
• In-depth knowledge of Chinese culinary techniques and ingredients.
• Ability to create traditional and contemporary Chinese dishes.
• Strong leadership and team management skills.
• Excellent attention to detail and creativity.
• Flexibility to work in a fast-paced environment.
• Knowledge of food safety regulations and standards.

Skills

• Chinese cooking techniques
• Menu development
• Knife skills
• Food presentation
• Team management
• Inventory management
• Food safety

Position Summary:

As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, and a minimum 5 years experience.

职位概要：我们主要是做川菜和东北菜的中餐馆厨师，您将负责准备、烹饪和监督餐厅的烹饪运营。这个职位我们需要最少有5年以上的相关经验

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must 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.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

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

• Preparing awesome meals for our customers.
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Helping lead and inspire our kitchen staff with the restaurant manager.
• Wowing our guests with amazing dishes.

Roles & Responsibilities;

Ø Ensuring promptness, freshness, and quality of dishes.

Ø Coordinating cooks' tasks.

Ø Implementing hygiene policies and examining equipment for cleanliness.

Ø Designing new recipes, planning menus, and selecting plate presentations.

Ø A thorough knowledge of all aspects of the operations of a kitchen

Ø To be able to plan and delegate job tasks to the junior staff

Ø To be able to mentor and coach junior chefs

Ø Primarily to plan and direct food preparations

Ø Reviewing staffing levels to meet service, operational, and financial objectives.

Ø Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

Ø Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Ø Setting and monitoring performance standards for staff.

To prepare all the bellow recipes

Break Fast:

• Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar
• Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)
• Different Types of Masalas (Channa, Green Peas, Black Eye Beans)
• Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

• Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)
• Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu
• Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)
• Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)
• Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,
• Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)
• North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)
• Chinese (Fried Rice,Noodles)
• Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

• Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),
• Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry
• Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

• Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

• Chicken-65,Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

• (Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

• Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

• Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom
• Soup,Spinach soup,Mulaguthani Soup,

Sweets:

• (Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)
• Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo
• Rava Kesari Recipe, Kaju Mysore Pak
• Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,
• Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

• Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

• All Types of Salads

Head Chef Job Description

• As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.
• If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

• A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.
• A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.
• A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Established chicken rice stall at Toa Payoh Central

Hiring Assitant Chef

-Able to lead a term and supervise daily operation

-Must be able to accept split shift arrangement

-Off on weekdays only

-Must be able to follow stall style of preparation

-Process own transport as needed to report for work at 5.30am

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Diploma/Degree Holder in Culinary

• WSQ Advanced Certificate in Training and Assessment (ACTA) is required

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

Chef De Partie Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• need do night shift
• saturday/ sunday/ph need work.