Are you a culinary leader ready to elevate the kitchen experience?

We are seeking a talented Head Chef to join our team and take charge of kitchen operations for our client. Your creativity and expertise will play a crucial role in delivering exceptional dining experiences.

Key Responsibilities:

• Ensure the quality of all the dishes adhere to company’s standard

• Liaise with other department for the maintenance of kitchen equipment

• Supervise kitchen operations and ensure smooth flow of food

• Familiarise with the menu

• Conduct checks before operation starts

• Manage the department and conduct briefings

• Handle dismissal, termination and resignation

• Ensure the departments follow the 5S and HACCP requirements

• To perform any other duties assigned by superiors

What is Offered:

• A dynamic and supportive work environment.
• Opportunities for professional growth and development.

If you're ready to showcase your culinary expertise and lead a talented kitchen team, we’d love to hear from you! Apply now and help us create memorable dining experiences. So what are you waiting for? Hit the apply button now with your latest CV.

Join us, at Eatz Group of companies, a dynamic and expanding player in the culinary world, offering diverse and innovative F&B solutions through our multiple brands. We pride ourselves on delivering exceptional culinary experiences, tailored to for every event. Be part of our growth and bring your passion to the table!

Management

• Planning and development of menus and recipes to maximise efficiencies, cost-effectiveness and whilst keeping bottom-lines healthy (Daily Menus, Special Occasions. etc
• Advise management and ensure updated cooking technics, food-production processes to improve the overall productivity.
• Attend management meetings, plan daily briefings
• Attend to client’s feedbacks and communicate upwards to ensure a high level of staff satisfaction.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Create exciting seasonal, trendy yet executable & sustainable menus, daily specials and promotional activities.

Kitchen Operations

• Handle overall kitchen operations in the central kitchens.
• Oversee service standards relating to catering, special large-scale events.
• Manage & ensure that inventory levels and quality by placing orders based on projected demand; and upon delivery, check to ensure quality of delivered supplies.
• Ensure safe operations and proper upkeep of all equipment.

Human Resource

• Lead by example a team of kitchen staff in planning & executing daily work in the central kitchen.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees - staff management work schedule, leave arrangement, recruitment and others.
• Manages and trains the kitchen staffs effectively to ensure a well-organised and motivated team.

Quality & Health

• Ensure to meet the quality standards and presentation of all food items.
• Ensure the consistency in food quality of all the dishes and make sure that all dishes end products are quality-controlled for its taste, quality and safety and hygiene standards.
• Ensure consistent preparation during food production processes. Compliance with ISO22000 certification and Hygiene & Safety Regulations (HSE) set by the Government, the company.
• Perform any other related duties as assigned by the Directors and the COO.

Requirements

• Minimum 10 years’ experience of working experience of at least Head Chef (Catering Industry or Banqueting min >3,000 meals).
• Experience with Cook & Chill Cooking Methods and/or R&D experience would be an advantage.
• Strong leadership and organisational abilities with a mindset of being a mentor for the kitchen team.
• Positive with a can-do attitude with good communication skills.
• Ability to work flexible hours, including weekends, and holidays, as needed, 6-day work week.
• Possess WSQ Food Safety Course Level 1 certification. Possess higher food certifications would be an advantage.
• Able to learn and adapt swiftly. Computer literate and/or IT-savvy.

Work Location: Bedok Industrial Area

Please email updated resume to [email protected] and/or WhatsApp to 9857-9292 with:

1. Last & Expected Renumeration

2. Earliest Availability

3. Vaccination/COVID Status

Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.

Job Description:

· Supervise a group of kitchen staff in preparation of ‘China’ style (eg Mini Bowl) cuisine in our Eating House.

· Design and arranging of new dishes food testing with Operation and Management staff.

· Purchase/ordering of daily ingredients and groceries with our Suppliers.

· Monitoring of monthly costing for goods purchased.

· Brainstorming of festival promotion items.

· Provide proper guidance/training to new kitchen staff.

Requirement:

· Have relevant working experiences in Chinese restaurant a plus.

· Able to prepare/cook dishes in a fast pace environment especially during weekend peak period.

· Willing to work during weekend and public holidays.

Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Responsibilities:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Voon Yih Boon Reg No: R22106724

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Descriptions

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

Job Requirements

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

Benefits

• Working in a Michelin star restaurant

Working hours

• 5 day work week, 59 hours

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Join our luxury pastry boutique in the heart of Singapore! Be part of a team crafting world-class pastries and desserts.

Responsibilities:

• Greet customers and assist them with cake selection and purchases.
• Maintain cleanliness of the display area and ensure cakes are presented well.
• Process payments and handle cash or electronic transactions.
• Keep track of inventory and ensure stock levels are sufficient.

Requirements:

• Friendly and customer-focused attitude.
• Strong communication and interpersonal skills.
• Basic math skills for handling transactions.
• Previous retail or food service experience is a plus.

For interested applicants, please email your UPDATED CV in Microsoft Word format to [email protected]. Your interest will be treated with strict confidentiality.
We regret that only shortlisted candidates will be notified.

EA Personnel Name: Jessie
EA Personnel No: R22104369
EA License No: 03C3254

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

We are seeking a skilled and enthusiastic Pastry Cook to join our team. As a Pastry Cook, you will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression

Job Description:

• To ensure smooth production of pastries & bakeries daily
• To be responsible for the high standard food quality & maintain consistency
• To make recommendation to upgrade the quality & presentation of food & menus
• To be able to display pastries & bakeries in an organized manner
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PRs only.
• Possess relevant Diploma in Culinary/Bakery/Pastry or relevant qualifications.
• At least 1-2 years of experience in a similar capacity in the Hospitality industry.
• Positive attitude and work in a team.
• Able to work on rotating shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 16 Nov 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

The candidate is required to specializing in Indian kebabs, Tandoor , Breads etc

• Take instructions and ideas from management and propose new menu Items
• Able to make indian Kebabs and Tandoori snacks and chapati / Roti
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare all types of kebabs, starters, hot plate breads and chapati
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients appropriately
• Check the quality of raw and cooked food products to ensure the standards
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment.
• Monitor the performance of assistant cooks and the entire kitchen
• Must able to work on weekend and public holidays
• Able to do overtime whenever required
• Must be able to work on weekends and public holidays

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we are big on food and bigger on culture. Above all, we are fun, and it's never a dull day at work!

We are currently looking for a talented Catering Demi Chef to join our team.

If you think you have a passion for cooking and hospitality is what you breathe and practice, come onboard! We want somebody who would like to be part of a fun and innovative team that is always looking to learn, grow and deliver the best they can.

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

Why Us:

• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Training and Growth: Receive comprehensive training to enhance your skills and opportunities for career growth within our expanding restaurant family.
• Employee Benefits: Enjoy competitive pay and valuable benefits, including medical and dental insurance. Your well-being matters, and we've got you covered.
• Team Appreciation: Join a supportive team that values your contributions and celebrates milestones together. Our success is built on the collective efforts of our dedicated crew.

The Catering Demi Chef is responsible for planning, directing, controlling, coordinating and participating in the day-to-day operations of the kitchen. He or she is accountable for the production of all food products required by the entity. Ensures that the products are of the highest quality or surpassed at all times.

The Catering Demi Chef role includes the following but not limiting to:

Responsibilities
- Prepare and cook menu items in accordance with established recipes and standards.
- Maintain cleanliness and organization in the kitchen, including proper storage of ingredients and equipment.
- Monitor inventory levels and order supplies as needed to maintain stock levels.
- Collaborate with the culinary team to ensure smooth and efficient kitchen operations.
- Adhere to all food safety and sanitation guidelines, including proper handling and storage of perishable items.

REQUIREMENTS:

- Proven experience working as a Demi Chef or in a similar role within a catering or hospitality environment.
- Knowledge of culinary techniques and ingredients, with a focus on quality and presentation.
- Excellent time management and organizational abilities, with the capacity to multitask and prioritize tasks in a high-pressure setting.
- Flexibility to work evenings, weekends, and holidays as needed.
- Culinary degree or relevant certification is preferred, but not required

Job Types: Full-time, Permanent

Pay: $2,500.00 - $2,600.00 per month

Benefits:

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

Schedule:

• Early shift
• Monday to Friday
• Night shift
• Weekend availability

Supplemental Pay:

• Overtime pay

Work Location: In person

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

Responsibilities:

-Controlling and directing the food preparation process and any other activities.

-Constructing menus with new or existing culinary creations ensuring the variety and quality of servings.

-Helping in the preparation of food.

-Producing high quality plates both design and taste wise.

-Ensuring that the kitchen operates in a timely way that meets our quality standards.

-Approving and “polishing” dishes before they reach the customer.

Specific Details:

-Preparing specific food items and meal components at your station.

-Following directions provided by the head chef.

-Collaborating with the rest of the culinary team to ensure high-quality food and service.

-Keeping your area of the kitchen safe and sanitary in check.

-Stocktaking and ordering supplies for your station.

-Improving your food preparation methods based on feedback.

-Assisting in other areas of the kitchen where required.

Requirements:

-Qualification from a culinary school.

-Past experience working in a similar role.

-Ability to work well in a team.

-Excellent listening and communication skills.

-Knowledge of best practices for safety and sanitation.

-Passion for delivering great food and service.

-Multitasking and organizational ability.

-Available to work shifts during weekends and holidays.

We are looking for a Chinese chef who is abloe to make and cook high quality of Chinese Northeastern cuisine, Sichuan cuisine and others Chinese cuisine. If can make handmade chinese dumplings, xiao long bao, noodle and other Chinese style stir-fry is much better.

- At least 3 years or more experince localy or interantionally experience;

- Study recipes, set up, designing of new menus

- Take care of the hygience of the restaurant and work place;

- Create new Cuisine that the customer requested;

- Make Inventory and costing management report to the general manager;

- Othe jobs may needed.

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

* Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

* Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

* Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.

* Monitors food quality and quantity to ensure the most economical usage of ingredients.

* Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.

* Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.

* Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

* Plan monthly roster to ensure smooth operations and high productivity.

* Create new menu items and seasonal/ daily specials with the Executive Chef.

* Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.

* Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.

* Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction.

* AWS + Bonus + Performance Incentive

* 5.5 days, Rotational Shift Basis / No OT

* Suntec

Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position Overview
The Chinese Banquet Chef directs chinese banquet kitchen's operations and guide preparation of food across all workstations. The individual guides all sections of the chinese banquet kitchen's operations and implements continuous improvement across all workstations.

The Role

A. Guide Food Preparation

1. Guide the preparation of chinese banquet kitchen across workstations based on speed and rhythm of service.
2. Guide the plating of chinese banquet items.
3. Guide the preparation of workstations before the start of each service.

B. Execute Kitchen Operations

1. Prepare roster based on operational needs.
2. Monitor inventory level to ensure sufficient inventory for kitchen operations.
3. Provide on-the-job training and performance evaluation to subordinates.
4. Verify cost analysis of new dishes.

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew pastry menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel chinese banquets
2. Experienced in recipe formulation

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleanliness and hygiene of the kitchen.

Job description

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for a Chef de Partie to join our team. If you’d like to work with the likes of those with culinary and front of house experience

Check us out: https://www.theblackhole.sg/careers

Are you a culinary virtuoso with a passion for creating extraordinary dishes? We're looking for a Chef de Partie who not only loves to cook but lives to create unforgettable dining experiences.

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

You will report directly to the Sous Chef and are required to work closely with the Sous Chef and Chef de Cuisine in order to assist with the preparation, cooking, and presentation of produce. You will be responsible for running a section with the assistance of the Commis Chef.

What You’ll Do (but not limited to):

• Manage and maintain a section with the assistance of Commis Chefs.
• Prepare and cook food to the restaurant specific standards.
• Develop, mentor, and supervise the Commis Chef section.
• Implement wastage controls, section stock control and rotation.
• Complete the cleaning schedule for the kitchen.
• Have detailed knowledge of the full menu along with its respective ingredients.
• Adhere to all policies, procedures, standards, specifications, guidelines and training programs set by the company and SFA. Achieve and maintain all health/safety requirements. Document cleaning schedules and temperature records.
• Report maintenance issues to your immediate supervisor.
• Use raw materials/ingredients in the correct and proper order.
• Give a detailed description of all dishes.
• Provide full support to the Head and Sous Chef, as well as other colleagues.
• Smoothly and efficiently run your section and complete tasks in a timely manner.
• Regularly and consistently train, coach, and support Commis chefs.

What You Bring:

• Minimum 3 years of relevant working experience with valid basic food hygiene certificate or equivalent.
• A good command of spoken and written English.
• Basic Microsoft Office knowledge.
• A positive outlook and outgoing personality.
• Experience in a specific entity’s cuisine will be a bonus [Western].
• Passion for Culinary Arts: Your love for cooking goes beyond the basics. You’re obsessed with flavours, techniques, and the art of plating.
• Zeal for Growth: You’re not just here for a job; you’re here for a culinary adventure. You crave learning, growing, and mastering the craft.

Why Us:

• Flavourful Challenges: Say goodbye to boring workdays. Here, every dish is a canvas, and your creativity knows no bounds.
• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Continuous Learning: We’re always hungry for knowledge. Join a team that embraces continuous learning, where every day is an opportunity to grow and experiment.

Are you ready to get sucked in? Get in touch with us!

Job Types: Full-time, Permanent, Fresh graduate

Pay: Up to $3,500.00 per month

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Parental leave
• Professional development

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

Job Descriptions

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

• To prepare food based on what's in all the menus.
• Preparation, production, and service of food to the standard required in a timely and efficient manner.
• Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in front of house
• Ensure compliance with in-house food hygiene, health, and safety systems to ensure compliance at all time.
• Ensure daily kitchen set-up and procedures are carried out on time and in accordance to the standards.
• Completing duties with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all guests.
• To maintain the day-to-day operational standards of the kitchen
• To manage own kitchen section during service
• To take responsibility covering all areas of kitchen operations.
• Wash dishes and cutleries & wipe dry
• Assist in private event setup & service

Job Requirements

Experience managing the preparation and cooking of food in the kitchen

• Must have excellent diligence
• Disciplined, keen to share your knowledge and learn new skills
• Strong dedication to your craft
• Have good working relationships, rise to the challenge, and adapt well to change
• Be enthusiastic about your career, collaborator & trustworthy
• Professional attitude always

Benefits

• Bonus subject to performance.
• AL ( 14 Days ).
• OT most of the time not require but if need we will pay OT when come to work for non opening days.
• $200 Split shift allowance per month ( prorated to number of day the employee works )

Working Hours

• Tues - Sat ( 5 working days )
• Sunday Monday and public holiday ( Off )
• 11am - 2pm
• 4:30pm - 10pm

Liquid Chocolate is the franchisee of DipnDip, an international chocolate cafe chain with over 100 locations around the world. We are looking for an experienced Pastry Chef to join our dynamic team.

The main purpose of the Pastry Chef is to be responsible for the operation in the central kitchen (and outlets as required) and to ensure that products are prepared as per the quality and standards mentioned in the production manual.

Related duties and responsibilities

• Supervises the preparation and production of all food products.
• Analyzes food costs and determines the most cost-effective recipes while maintaining consistent superior quality.
• Controls and monitors product quality and presentation.
• Collects daily feedback and works on quality improvement.
• Controls operating expenses in the kitchen and works on reduction and efficiency.
• Conducts ongoing tasting panels.
• Organizes and controls work schedule for all employees working in his department.
• Monitors receiving of ingredients and other supplies in Central Kitchen and/or warehouse as required for daily operations.
• Inspects products for quality during and after preparation, and makes approved adjustments as required
• Monitors the kitchen team members commitment in hygiene, food safety and grooming standards
• Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• Monitors production sheets and other records as required.
• Follows up and monitors commitment in all checklists and log sheets
• Ready to cover in special circumstances.
• Trains and coaches all new hired assistant pastry chefs and kitchen prep as well as the team members in his department to meet job requirements and supervise their performance.
• Ensures compliance with company’s policies and procedures.
• Makes sure commitment in recipes and kitchen charts as well as the portioning details.
• Evaluates all employees under his/her supervision.
• Communicates with the Chief of Staff and follow up on all production matters.
• Updates the Menu costing of all items and communicates with purchasing department and operations manager in related issues.
• Sets and controls in Production PAR LEVEL and follows up on minimum stock and availability of raw materials.
• Performs Kitchen Checklist in order to determine deviations and to setn action plans accordingly.
• Performs other related duties as assigned.

Communication & Working Relationships

• Communicates professionally with superiors and team members while keeping a productive working environment.

Job Description & Requirements

The Pastry Baker is responsible for daily operations.

He/She develops menus and recipes and oversees the preparation of bread and pastry items while maintaining costs and ensuring quality of products.

He/She supervises, trains and develops staff.

He/She ensures that the staff delivers consistency in work performance.

Specialise in:

Must have strong skillset for Dough for tart shells

Must have strong skillset for Dough for puff pastry

Must have strong skillset for Savoury dough item assembly eg: beef wellington, pate en croute.

Good to have skillset for cakes

Minimum 2-3 yrs experience ISO 22000 experience preferred.

~ Administer purchasing and receiving procedures.

~ Appraise/evaluate staff.

~ Cultivate workplace relationships.

~ Design contemporary plated desserts.

~ Develop a work team.

~ Develop ice cream recipes.

~ Develop menu.

~ Establish operational plans for the business function.

~ Hire staff.

~ Implement business process re-engineering.

~ Lead team.

~ Manage compliance with food and beverage hygiene policies and procedures.

~ Manage cost and quality controls.

~ Manage crisis situations.

~ Manage external service providers.

~ Manage innovation in the business function.

~ Manage resource planning.

~ Manage workplace safety and health system.

~ Monitor income and expenses.

~ Solve problems and make decisions at managerial level.

Join our luxury pastry boutique in the heart of Singapore! Be part of a team crafting world-class pastries and desserts.

Responsibilities:

• Assist with cake finishing, including icing, decorating, and packaging.
• Help to heat the pastries and arrange them for display.
• Maintain cleanliness and organization of the pastry station.
• Ensure all pastries are made to company standards and meet food safety guidelines.

Requirements:

• Basic knowledge of pastry preparation techniques.
• Attention to detail, especially when finishing cakes and pastries.
• Ability to work in a fast-paced environment.
• Prior experience in pastry or bakery work is preferred but not mandatory.

For interested applicants, please email your UPDATED CV in Microsoft Word format to [email protected]. Your interest will be treated with strict confidentiality.
We regret that only shortlisted candidates will be notified.

EA Personnel Name: Jessie
EA Personnel No: R22104369
EA License No: 03C3254

Position Overview
The Junior Sous Chef directs all sections of the kitchen's operations to guide preparation of food across all workstations. The individual guides all sections of the kitchen's operations and implements continuous improvement across all workstations. The individual performs audits on adherence of customer service standards and leads the compliance of service, food hygiene, health, and safety standards.

The Role

A. Guide Food Preparation

1. Guide the preparation of food across workstations based on speed and rhythm of service
2. Guide the plating of food items across the workstations
3. Guide the preparation of workstations before the start of each service

B. Execute Food and Beverage Operations

1. Prepare roster based on operational needs
2. Monitor inventory level to ensure sufficient inventory for kitchen operations
3. Provide on-the-job training and performance evaluation to subordinates
4. Verify cost analysis of new dishes

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel or upscale restaurant
2. In-depth knowledge of food and kitchen equipment
3. Experienced in recipe formulation