Pastry Chef Supervisor
Salary : $4000-$5000
Working hour : 8am-6pm 6day
Location: Kaki Bukit

Job
-Assist in catering kitchen
-give training to new comer
- interview new comer -chef
-purchasing kitchen ingredients

-cook new menu as well

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Tasks

- Operating and managing the pastry section of the kitchen and liaising with the head chef to ensure a successful working environment.

- Preparing ingredients and handling baking and other kitchen equipment.

- Monitoring the stock of baking ingredients.

- Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.

- Ensuring their section of the kitchen adheres to safety and health regulations

- Supervising and training staff members, when needed.

Qualifications and requirements

- 2 or more years' experience working within the food industry as a relevant role.

- Post-secondary training at a culinary institution.

- Certificate in culinary arts, pastry-making, baking, or relevant field.

- Achieved basic food hygiene certificate

- Working knowledge of baking techniques and the pastry-making process

- Keen attention to details

- In-depth knowledge of sanitation principles, food preparation, and nutrition.

- Capable of working in a fast-paced, production environment.

Job Responsibilities:

• Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries that pairs with coffee
• Responsible for ordering ingredients and supplies for the production of pastry goods and other aspects of the business.
• Responsible for overall kitchen operations;
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Previous 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 and good people skills
• Innovative and creative

• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Approve all foods before they leave the kitchen
• Develop menu offerings
• Forecast supply needs and estimate costs
• Recruit kitchen staff
• Ensure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Manage the rest of the chefs in the chef’s chain of command
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
• Supervise kitchen personnel and their performance
• Take charge of kitchen staff payroll and initiate possible increase
• Report to the food service director
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff

Looking for the chef who knows North Indian dishes

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

Working hours: 10 AM to 10 PM (3-5 PM Break)

Working days: Wednesday to Monday

Salary: 4000-6500 based on experience and skills

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

- Preparing ingredients required for assigned work station

- Carry out cleaning and washing of work area, equipment, kitchen area

- Ensure stock arrived with correct quantity and quality

- Follow SOP for pot, appetizer, wok station

- Adhoc duties as assigned by Head Chef

- Collaborate with the head chef to curate seasonal menus and customized menus, offering unique culinary experiences

Job Responsibilities:

• Manage daily kitchen operation
• Ensure that culinary standard (i.e., recipe compliance and found quantity etc) are met
• Develop menus, manage inventory, and manage food costing
• Maintain strict hygiene and cleanliness standards in the kitchen
• Check the freshness of food and ingredients
• Inspect supplies, equipment and work areas for cleanliness and functionality

Job Requirements:

• At least have minimum 5 years of relevant experience in a similar role.
• A degree in catering/food preparation (if any)
• Excellent interpersonal and Organisational skills
• Demonstrated effective leadership skills and delegation skills
• Experience in dish creation and menu planning
• Credentials in health and safety training

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Responsibilites

• Assist in supervising, coaching and guiding the junior team members in their daily work
• Regularly check for consistency in quality and standard of food
• Involved in the preparation of mise-en-place and food production
• Involved in daily recording of food wastage, ordering and receiving of stock, etc
• Conduct the month-end inventory stocks check
• Suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Requirements

• Minimally 2-5 years experience managing kitchen operations
• Computer savvy to manage all related paperwork
• Experience in managing food costs and wastages
• Candidate must have had prior experience managing outlets' kitchen operations

Job Title: Chef de Partie (Production Shift)

• Type: Full-time position
• Cuisine: Italian
• Location: Hillview

RESPONSIBILITES

• Prepare and cook for production misen plus (Sauce, Soup, pasta etc) according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 2-3 years of experience in a similar role
• 6 days work week Sunday Off
• Proficiency in Italian cuisine and preparation
• Ability to work in a fast-paced environment
• Able to work without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Trainee Position

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits, Staff Meals, Uniforms
• Annual Loyalty Salary Increment
• Staff Discounts

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Job Description:

• Operate and manage the pastry section of a kitchen, liaising with the executive and sous chefs to ensure a successful working environment
• Prepare a variety of baked goods, plated desserts
• Monitor and order ingredients, supplies and equipment
• Develop and discuss custom-made desserts or baked goods for semi-fine dinning concept
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Identify staffing needs, help to recruit new personnel and train them
• Develop new seasonal recipes and menus and keep up with the latest trend
• Other work-related tasks assign by the Group Head Chef

Job Requirements：

• A diploma or degree in the related field
• Certificate in culinary arts, pastry-making, baking, or relevant field will be a plus.
• 5 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role
• Working knowledge of baking techniques and the pastry-making process
• Creative ability with artistic skill in decorating cakes and other desserts
• Keen attention to detail
• In-depth knowledge of sanitation principles, food preparation, and nutrition
• Capable of working in a fast-paced, production environment

Chef De Partie (Greek Cuisine)

Experience in Greek cuisine essential.

Chef De Partie shall assist the Sous Chef to ensure the smooth and efficient running of the delivery kitchen operations to meet the day-to-day needs and maintain the set standards.

JOB RESPONSIBILITIES

• Familiar with Greek Cuisine
• Manage raw ingredients from seasoning to cooking
• Take care of daily food preparation and duties assigned by the head chef to meet the standard and the quality set by the company
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Provide culinary guidance to team members when required
• Maintain complete knowledge of correct maintenance and use of equipment
• Perform other job-related duties as assigned or directed by management

Desired Skills & Qualifications:

• Candidate must possess at least Vocational Certificates or equivalent
• Required language(s) : English
• At least 3 Year(s) of working experience in the related fields is required for this position
• Able to work rotating shifts, weekends and public holidays
• Experience with Greek cuisine is an advantage
• Proficiency in basic computer software is a requirement

Interested candidates, please email your updated resume to [email protected]

Jobs Scope:

• Prepare and maintain a clean and safe working environment
• Prepare, weigh and measure ingredients with accuracy
• Produce pasty or baked products e.g. house cakes and desserts
• Store and package ingredients cleanly and neatly
• Stock count of ingredients
• Store and/or package the products neatly and cleanly
• Quality check of all products with SOP
• Stock count of items produced and sold
• Sweeping/Mopping of kitchen floor on a daily basis
• Cleaning and wiping of Fridge Door & Glass Door etc. on weekly basis

Job Requirements：

• A diploma or degree in the related field
• Certificate in culinary arts, pastry-making, baking, or relevant field will be a plus.
• At least one year experience working within the food industry as a Pastry Chef, Baker, or relevant role
• Working knowledge of baking techniques and the pastry-making process
• Creative ability with artistic skill in decorating cakes and other desserts
• Keen attention to detail
• In-depth knowledge of sanitation principles, food preparation, and nutrition

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Responsibilities

• Provide functional assistance, guidance and direction to the Group’s F&B operations
• Manage all food suppliers and works with the Management to ensure propose cost control and food costs are met
• Involve in continuous improvement of existing products, in term of quality or costing
• Handle recruitment of kitchen staff
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are addressed
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure a close professional working relationship with other members of staff at all times
• Follow and enforce all the Group’s rules and regulations at all times
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
• Performing ad-hoc duties assigned by the Management

Job Description

• Recognised culinary qualification or similar discipline
• At least 15 years of relevant experience
• Prior experience in Spanish cuisine will be an added advantage
• Strong leadership qualities
• Meticulous with good management skills
• Team player with good interpersonal skills