Head Chef @ Omakase Japanese Restaurant, Fine Dining

Minimum Experience 5 years as head chef at Japanse cuisine fine dining

- able to create menu (Japanese Kappo Cuisine)

- able to cut fish to sashimi

- able to make sushi nigiri

- able to train local chef/service staff to fine dining quality

- able to communicate with cutomer at counter seating

- 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

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule
• Station at outlet/central kitchen assigned
• Assist Chef with creation and preparation of cuisines
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition
• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Requirements

• At least 2 to 3 years relevant experience in French cuisine
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Must present a positive and professional attitude at all times
• 5 days work-week including weekends and public holidays

Only shortlisted candidates will be notified.

Please upload a detailed resume, indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetables, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review the menu with the management and design new promotional dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10 am – 2 pm & 6 pm – 10 pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Desrcriptions:

• Plan and execute menus according to the standard recipes or company requirement.
• Ensure consistency presentation of prepared food items.
• Ensure high levels of customer satisfaction in food quality and presentation.
• Following directions provided by outlet in-charge Chef
• Ensure that all stocks are kept under optimum conditions
• Keep work area clean and safe
• Make adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Season food according to recipes or company needs.
• Estimate expected food consumption and organised preparation.
• Keep records and accounts of food purchases.
• Monitor supplies and re-order stock when necessary
• Improve food preparation methods based on feedback.
• Other duties as assigned by Management

Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Great communication and interpersonal skills
• Ability to multitask
• 6 days work week
• Ability to work flexi timing including weekends and public holiday
• Singaporean only

Benefits:

• Staff Meal
• Uniform provided
• Birthday Voucher
• Employee Discount
• Sales Target Incentive

Indian Cuisine Chef

We are hiring Indian Cuisine Chef

Able to create menu and costing

Able to cook North Indian and south Indian Dishes

Able to cook authentic Indian Dum Biryani

Able to intervie staff, recruit staff, train staff and manage staff

Able to manage Indian Cuisine and responsible for quality and quantity management

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

JOB SUMMARY

Ensuring the quality, consistency and production of areas of responsibility in the kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with a team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains a team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area.

OR

• 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Supervises the preparation and production of all hot or cold food items for a Breakfast and ala-carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet & catering services).
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures employees are cross-trained to support successful daily operations.

Establishing and Maintaining Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Job Description:

• To prepare, cook and serve a variety of items in accordance with specific menus.
• To assist Sous Chef to develop new dishes and menus.
• To understand food cost concept and how these impact profitability of the restaurant.
• To assist with inventory and managing of supplies and perform quality checks upon delivery of food items.
• To adhere to safety and cleanliness standard in accordance to Singapore Food Agency (SFA).
• To ensure quality control and presentation of all food items.
• To ensure proper handling and storage of all food items in accordance with restaurant standards and regulations.
• To conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu.
• To oversee the implementation of processes and guidelines in Kitchen Operations.
• To train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• To manage quality and level of kitchen inventory.
• Toinvestigate causes and reasons for customer complaints pertaining to food quality.
• Any other duties as assigned by Sous Chef or Outlet Manager, including performing Steward duties.

Job Requirements

• Minimum possess a Professional Certificate/NITEC.
• At least 2-3 years of relevant work experience
• Possess a valid Food and Hygiene Certificate
• Customer-service oriented
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude

Please note that our establishments serve pork.

Job description:

• Responsible for the preparation of dishes according to recipes.
• Ensure that kitchen operates in a timely manner.
• Overall hygiene and food safety.
• Follow SOP and company policies.
• Monitor and record inventory, and order stocks.
• Support junior employees as and when needed.
• Train new employees.

Opportunities for

• Career Advancement

Job Requirement:

• At least 1 year of kitchen experience.
• Have a valid food and hygiene certificate.

Working hours: 9 hours/ day, 5 days/ week. (able to commit on weekends)

Working locations: Punggol / Serangoon / Selegie / Greenwood / Holland Village / East Coast Road.

Employee benefits:

• Yearly bonus
• Position incentive
• Skills incentive
• Allowances
• Outlet sales incentives
• Seniority allowance
• Medical benefits
• Yearly increment

· Preparation of all food and beverages

· Regular review of menu to ensure food offerings are well received

· Ensure that all food and products are prepared and served consistently. Standard will be followed according to the recipe.

· Able to create and plan new food offerings when required

· Inventory management and ensuring sufficient stock level at all times

· Provide excellent customer service and ensuring quality of food and beverages served to customers

· Compliance with SFA safety and hygiene standard requirements

· Committed in achieving customer satisfaction and service excellence

· Team player and able to work in a fast-paced environment

· Positive attitude with a friendly personality

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others)
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others)
• Effective reporting and discussing with the direct report

Secondary

• Oversee general day-to-day management & operational of the restaurant business
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress
• Assist Outlet Manager for new team members recruitment and training
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers
• Ensure that all foods are served as fast as possible
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards
• Ensure kitchen housekeeping is carry on as scheduled
• Understand and support hall operation

We are on the lookout for an experienced head chef who can lead our group of restaurants to greater heights!

• Plan and direct all kitchen activities among the company’s restaurants.
• Modify & create new / seasonal / special menus.
• Conduct training for staff to ensure all food items are performed as per company’s SOP
• Changing of Kitchen’s SOP to increase on efficiency or lowering the costing or to improve on the taste of the menu.
• Liase with marketing and management on marketing requirements that would require the kitchen inputs
• Working with the operations director and the management on increasing customers’ satisfaction.
• Rectify arising problems or complaints
• Perform administrative duties such as the checking of ingredients ordering / timesheet consolidation / updating of costing list.
• Comply with nutrition and sanitation regulations and safety standards
• Take a lead in the creation of new dining concepts or restaurants.
• Maintain a positive and professional approach with coworkers and customers

Requirements:

• At least 5 years of working experience in a related field will be an advantage.
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem-solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills
• Creative in food preparation, presentation and understands market trends.
• Computer literacy would be an advantage.

Staff Benefits

• 5-day work week
• Monthly Sales Incentive.
• Staff discount for dining in the restaurant
• Medical Benefits
• Staff Meals on duty
• Annual, Sick & Hospitalisation Leave
• Fun and exciting working environment

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.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• 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.
• Able to work on night shift, weekend and public holiday

Brief description of the Restaurant

From a single establishment, Les Amis Group has gone from strength to strength, capitalising on its commitment to quality in food, wine and service, to venture into other cuisine styles and concept. Today, Les Amis Group has 25 concepts, 1 virtual concepts and 38 restaurants in Singapore, and multiple overseas concepts including joint ventures and franchises in Hong Kong, Myanmar, Vietnam and Indonesia, with more expansion plans in the pipeline.

With award-winning concepts ranging from high-end French and Japanese restaurants to midmarket concepts offering Italian pizzas, Vietnamese noodles and authentic French bistro dining. Les Amis Group is undisputedly one of Singapore’s most influential and well-respected restaurant groups.

Les Amis is a group built on values of excellence, humility, inclusiveness, integrity and teamwork. Whether they are in fine-dining, Asian cuisine or casual dining, all our employees uphold the same values and fulfil a one-company approach to all that we do, from the relationships we build with our business partners and to the experience our guests and customers have at every touch-point across the Les Amis Group.

Job Descriptions

• Responsible for assisting Sous Chef in administrative work
• Responsible for procuring ingredients and invoicing
• Responsible for preparing ingredients and dishes for a French restaurant
• Counsels, guides and instructs personnel in the proper performance of their duties
• Responsible in assisting the Chef in the development of new dishes

Job Requirements

• Graduated with a degree in Culinary skills
• With at least 4 years of kitchen experience
• Excellent knowledge of ingredients
• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards

Benefits

• No AWS but there is Bonus

Working hours

• Depending on outlet (6 days work week)

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Job responsibilities: -

• Assist Sous Chef in kitchen daily operations
• Ensure that food handling and hygiene regulations are followed NEA & company policy
• Ensure that the quality, quantity, and correctness of food items served and displayed to the patient
• Check that the quantity and quality of items ordered are received and stored in the proper condition
• Works closely and cooperates with other chefs, superiors, colleagues, and subordinates to achieve the highest possible satisfaction of food items

Requirements:-

• Excellent team player
• Obtained valid Food & Hygiene Certificate
• Able to work in a fast-paced environment

Highlights: -

• Attractive basic salary
• Benefits (AL + AWS + Variable/performance bonuses + Medical Benefits)
• 5 days work week (weekend PH as per roster)
• 42 hours per week only (Staggered working hours from 5 am-7 pm)
• Company transport available*

Interested applicants, kindly furnish your detailed resume in MS Words format and click the "Apply Now" button to sign on with us!

** We regret to inform only shortlisted candidates will be notified. Applicants who do not possess the necessary experience or qualification will still be considered on individual merits and may be contacted for other opportunities**

“Jobstudio will not solicit any money, request to use your bank account for business, or request you to transfer any monies to any parties, please be aware of scams impersonating Jobstudio and our employees, you may call our office directly at 64221390 for verification. We will not be liable for loss arising from scams.”

JOBSTUDIO PTE LTD

EA License No: 10C4754

EA Personnel: Chew Hui Sin

EA Personnel Reg No: R1658137

Job Description & Requirements:

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standard.
• Ensure kitchen housekeeping is carry on as scheduled.
• Always ensure kitchen team members are following kitchen SOP manual.
• Understand and support hall operation.

Demi Chef

Job Summary:

Prepares food for clients. Helps devise new methods of cooking and new menu items. Streamlines work from back of house to front of house.

Demi Chef Job Duties:

• Cleans food preparation areas as determined by law and company policy
• Prepares foods to the specifications of the menu
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process
• Devises new recipes
• Estimates expected food consumption and organises preparation
• Keeps records and accounts of food purchases
• Prepares any necessary sauces or accompaniments before meal service begins
• Stays open until the last customer leaves
• Offers a creative menu to compete with other local restaurants
• Cleans up after business hours

In addition to these duties the Employee may be required to perform other tasks that from time to time may be assigned or delegated to the Employee by the Company.

Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

· Preparation of all food and beverages

· Regular review of menu to ensure food offerings are well received

· Ensure that all food and products are prepared and served consistently. Standard will be followed according to the recipe.

· Able to create and plan new food offerings when required

· Inventory management and ensuring sufficient stock level at all times

· Provide excellent customer service and ensuring quality of food and beverages served to customers

· Compliance with SFA safety and hygiene standard requirements

· Committed in achieving customer satisfaction and service excellence

· Team player and able to work in a fast-paced environment

· Positive attitude with a friendly personality

Brief description of the Restaurant

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.

Job Descriptions

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

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 hotels service standards

Job Requirements

• 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

Working hours

• 5 Day Work Week, 59 hours a week

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

**Company Overview:**

We are embarking on an exciting venture to establish a new bakery that redefines the art of pastry and bread making. As we lay the foundation for our bakery startup, we are seeking a skilled and entrepreneurial-minded pastry and bread chef to join us as a co-founder. This is an exceptional opportunity for a talented individual who is passionate about crafting exceptional pastries and breads and eager to contribute to the growth and success of a new culinary venture.

**Position Overview:**

As a Pastry & Bread Chef Co-founder, you will play a pivotal role in shaping the culinary direction, product offerings, and overall success of our bakery startup. You will be responsible for leading all aspects of pastry and bread production, from recipe development and menu creation to kitchen management and quality control. Additionally, you will collaborate with the founding team on business strategy, branding, marketing, and operational planning to ensure the bakery's success.

**Key Responsibilities:**

1. **Pastry and Bread Production:** Oversee the production of a wide range of pastries, desserts, breads, and baked goods, ensuring exceptional quality, flavor, and presentation.

2. **Recipe Development:** Develop innovative and delicious recipes for pastries, breads, and other baked goods that reflect our bakery's unique style and vision, while also meeting customer preferences and dietary needs.

3. **Menu Creation:** Design a diverse and enticing menu of pastries, breads, and baked goods that appeal to our target market and differentiate us from competitors.

4. **Ingredient Sourcing:** Source high-quality ingredients from trusted suppliers, with a focus on freshness, sustainability, and local sourcing whenever possible.

5. **Kitchen Management:** Manage kitchen operations efficiently, including inventory management, equipment maintenance, and staff training to ensure smooth and productive workflow.

6. **Brand Building:** Contribute to brand development and differentiation through creative pastry and bread offerings, engaging storytelling, and memorable customer experiences.

7. **Marketing and Promotion:** Collaborate with the marketing team to develop marketing strategies, promotions, and events to attract and retain customers, build brand awareness, and drive sales.

8. **Customer Experience:** Ensure exceptional customer service and satisfaction by delivering delicious pastries, breads, and baked goods, providing personalized recommendations, and creating a welcoming atmosphere in our bakery.

**Qualifications:**

- Proven experience as a pastry and/or bread chef, with a strong portfolio showcasing creative and high-quality pastry and bread creations.

- Culinary degree or equivalent certification in pastry arts or baking.

- Entrepreneurial mindset with a passion for innovation, creativity, and excellence in pastry and bread making.

- Strong leadership and communication skills, with the ability to collaborate effectively with team members and partners.

- Knowledge of food safety and sanitation regulations, as well as experience implementing best practices in kitchen operations.

- Understanding of business fundamentals, including budgeting, cost control, and revenue generation.

- Flexibility, adaptability, and a willingness to contribute to all aspects of startup life.

- Previous experience in a startup environment or small business ownership is a plus.

**Benefits:**

- Opportunity to co-found and shape the future of a bakery startup from the ground up.

- Competitive salary and equity ownership in the company.

- Creative freedom to develop innovative pastry and bread recipes and menu offerings.

- Collaborative and dynamic work environment with a passionate and supportive team.

- Potential for career growth and advancement as the company expands and succeeds.

Join us on our journey to create a bakery that delights customers with exceptional pastries, breads, and baked goods, and inspires a love for artisanal baking!

Job Description & Responsibilities:

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others)
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others)
• Effective reporting and discussing with the direct report

Secondary

• Oversee general day-to-day management & operational of the restaurant business
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress
• Assist Outlet Manager for new team members recruitment and training
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers
• Ensure that all foods are served as fast as possible
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards
• Ensure kitchen housekeeping is carry on as scheduled
• Understand and support hall operation

Job Description & Requirements

• Plan and direct food preparation and culinary activities
• Research, Develop and Modify menus (BOMs) that meet quality standards and market demands for mass production.
• Maintain kitchen inventory.
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify problems or complaints
• Perform administrative duties
• Comply with hygiene regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• 
  
• 
  
• 
  
• Requirements
• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Experience in a production setting favourable.
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/