. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Chef you will be responsible for:

• Assisting with the preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

· Must be able to work night shift and split shift

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

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Supervise food preparation and ensure that all dishes are prepared according to recipes and the instructions of Respective Kitchen in Charge.
• Supervise junior staff and ensure that food is prepared efficiently and accurately.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Provides technical knowledge and skills training to the team.
• Assist in rotating products using stickers and labels to prevent product damage and minimize losses.
• Communicates regularly with other kitchen staff to ensure that kitchen operations run smoothly.
• Manage the schedule for staff shifts in the absence of Respective Kitchen in Charge.
• Responsible for inventory management, including counting and storing food items, ordering, and overseeing delivery of kitchen supplies in the absence of Respective Kitchen in Charge.
• Ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.
• Keep updated with local requirements and sanitation regulations and ensure the team follows it strictly.
• Monitor and maintain the kitchen equipment, reporting any defects to Respective Kitchen in Charge.
• Collaborate with Respective Kitchen in Charge to create kitchen-cleaning schedules and supervise cleaning routines.
• Any other adhoc duties as and when assigned by the Management.

Duties & Responsibilities:

Prepare and cook assigned dishes for serving according to the menu

Assist in the upkeep and sanitization of food preparation area, processing equipment and cooking utensils

Prepare all food according to all safety standards stipulated by local regulatory agencies

Report to Head Cook on any faulty equipment

Assist to modify and implement dishes in accordance to customer feedback

Perform any other related duties as assigned by the Head Cook

Requirements:

At least 2 years of relevant work experience

Expertise in preparing of HUNAN Cuisine is a essential

Good food styling skills is an advantage

Enjoy cooking and able to withstand kitchen environment

Able to work on a split-shift, 6 days week basis

Research & Development Sous Chef

Overview

A fantastic opportunity for a creative, passionate and driven individual to be part of a growing manufacturing company with opportunities for long-term career progression as the business grows. You will be the expert in recipe development and culinary innovation.

As a R&D Sous Chef, you will work closely with the management and quality assurance department to develop new recipes and refine taste profiles through experimentation for B2B customer – Café, Education, Catering and Retail products. You will train kitchen team members, supervise and coordinate all culinary activities. You are also responsible for preparing consistent, high quality food products and improve efficiency to streamline kitchen operations.

Responsibilities include:

• Create new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations
• Confirm product formulations and other information for constructing product specifications and documentation
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes
• Plan, manage and run panel sessions and sensory tests on food products
• Review ingredients to meet customer needs and requirements
• Monitor and maintain product quality and food safety system
• Conduct food safety and shelf-life risk management during the product development stage
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Conduct studies to discover ways to improve the efficiency of production processes
• Ensure manufacturing and processing staff wear appropriate sanitary and protective gear to ensure health and safety
• Monitor every aspect of production to ensure compliance with established procedures and standards
• Oversee the maintenance, repair, and replacement of production equipment to ensure smooth work operations
• Set production objectives and implement action plans for achieving set targets
• Conduct forecast to identify potential risks and contingencies in a proposed project
• Prepare periodic reports to update upper management on food production activities
• Create workshifts to ensure round-the-clock food production operations
• Maintain accurate inventory of raw materials and processed food products
• Ensure products and raw materials are stored properly at optimum conditions
• Carry out surveys to identify customer requirements and adjust to meet such needs
• Follow all safety and sanitation policies when handling food and beverages

Minimum qualifications

• At least 8 years of relevant working experience in F&B
• Culinary-related certifications/Diploma preferred
• Fluency in English and Chinese

Requirements

• Good communication and interpersonal skills
• Able to work within deadlines and well-organised in handling multiple projects
• Strong and proven track record of executing projects
• Positive attitude and eager to learn
• Display strong initiative and able to work independently
• Thrive in a fast-paced environment and able to adapt quickly
• Strong understanding of food manufacturing processes
• Proficient in cost management and production efficiency strategies
• Knowledge in food safety and quality hygiene systems e.g. HACCP, GMP, Food safety management systems e.g. ISO 22000, AIB, FSMS 22000, etc.
• Creative, detail minded, with excellent communication skills and can work independently and as a team
• Strong project management and influencing skills

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Job Description

Chef de Partie:

• All preparation and cooking based on daily production schedule
• Bulk cooking in central kitchen environment
• To ensure all packing room activity are as planned and follow
• To ensure quality of preparations, cooking and packing meet the standard and maintain proper consistency in food quality set by management
• To ensure required workplace safety, food handling and hygiene standards are followed.
• To ensure all cook/operator in all production area work are efficiency and productivity
• Maintain a clean and organized production area
• Check that quantity and quality of finish goods are proper planned and done based on production schedule
• Check that quantity and quality of raw material ordered are received and stored in proper condition

Job Requirements

• Five years experience or more in western cooking and managing a culinary team in a catering operation
• Equipped with excellent sense of taste and creativity in food presentation.
• Ability to perform in a fast-paced environment
• Required to work on weekend and public holidays
• Required to start work early in the morning
• Staying East Preferred (Bedok)
• 6 days work week
• 7am to 5pm

Peircetree EA Pte Ltd is a cross-border service organization with plenty of exciting businesses and subsidiaries in the Asian Region. Headquartered in Singapore with its’ subsidiaries in South Korea, Thailand, Hong Kong, and Philippines, customer satisfaction is our top priority.

Join us in our new venture - Mr B Cafe - specializing in local & western delights, and be a part of our pre-opening team in this exciting phase. Be involved in making key decisions, giving suggestions to stakeholders, strategizing the direction of the business, and contribute to high service standards to ensure that our customers will have a positive dining experience!

Job Scope:

• Setting up new structure for day-to-day kitchen operation
• Creating menus for the cafe and designing plating presentation
• Hiring, training, and coordinating kitchen staff
• Sourcing for suppliers and ensuring consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.
• Ensuring the quality of the food served and maintaining food hygiene standards
• Enforcing nutrition standards and researching on cuisine trends
• Ensuring the safety of the kitchen environment
• Providing expert advice for kitchen layout and maintenance schedule
• Maintain adequate pantry inventory and track expenses
• Perform ad-hoc duties as requested by the Management

Requirements

· At least 3 years of experience working in Western cuisine

. Local and Malaysian cuisine knowledge a plus

· Obtained Food hygiene certificate

· Strong organizational skills

· Excellent leadership skills

· Knowledge in menu planning and food costing

· Able to work under pressure in a fast paced, dynamic and challenging work environment

· Willing to work on weekends and shift rotation

. Singaporeans or PR only

. All racial demographics are welcome

Benefits;

• Meals covered while on duty
• Transport covered if working hours extend over 11pm
• Sales incentives upon hitting targets
• Yearly bonus based on performance review

Schedule:

• Operational days - Tuesdays to Sundays
• Operational hours - 0800-0200
• Schedule and roster to be arranged with the Managing Director
• Not more than 44hours a week. Any overtime incurred will be paid accordingly.

Salary:

• SGD4000-SGD5000 monthly depending on experience

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Job Description:

• Ensure that the kitchen operates in a timely way that maintain quality standards
• Plan and direct food preparation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies and stock inventory management
• Responsible for hot and/or cold kitchen food preparations
• Minimize the wastage of ingredients and other food items
• Manage and maintain the hygiene standards established
• Lead kitchen team.

Requirements:

• Culinary education and at least 4 years of work experience
• Ability to prepare and cook dishes to high standards of quality
• Ability to work in a fast paced environment
• Adaptability to changes in the kitchen and work environment
• Excellent communication skills to effectively communicate with other members of the kitchen team
• Able to work on shifts, weekends and Public Holidays

Job Title: Chef De Partie (Entry Level) (ID4643)
Location: Near Bencoolen MRT
Working Hours: 5 days, 44 hours per weeks
Salary: $2800-$3200

Key Responsibilities:
• Assist in the development of innovative and trendsetting culinary concepts, dishes, and presentations.
• Support the creation of unforgettable dining experiences that engage all the senses and delight guests.
• Collaborate with and support the head chef in mentoring and inspiring the culinary team, fostering a culture of creativity, excellence, and continuous growth.
• Help design and refine menus, ensuring a harmonious blend of flavors, textures, and visual appeal, as directed by the head chef.
• Uphold and enforce the highest standards of culinary quality, food safety, and sanitation practices in compliance with industry regulations.
• Work with the head chef to collaborate with suppliers and maintain strong vendor relationships for sourcing the finest ingredients.
• Assist in managing culinary budgets, controlling food costs, and optimizing kitchen operations for efficiency and profitability.
• Coordinate with other departments, including front-of-house staff, to ensure seamless and exceptional guest experiences.
• Participate in the training and development of culinary talent to build a strong, cohesive team.
• Advocate for sustainable practices in food sourcing, waste reduction, and energy conservation as directed by the head chef.
• Stay informed of culinary trends, techniques, and international cuisines to contribute to the evolution of our offerings.

Requirements:
• 1-2 years’ experience as a Chef De Partief a high-volume bar or restaurant setting.
• Broad knowledge of diverse cuisines, culinary techniques, and gastronomic trends.
• Creativity and passion for high-quality, innovative cooking.
• A commitment to maintaining the highest standards of food quality and safety.

Description:

Simple Food Solutions Pte Ltd is a dynamic OEM food manufacturing company dedicated to providing innovative and high-quality food products. We are looking for a creative and experienced Research and Development Specialist to lead our R&D efforts, drive new product development, and optimize kitchen operations.

Key Responsibilities:

1. Recipe Development and Product Innovation

• Create and test innovative recipes tailored to market trends and customer demands.

• Ensure recipes are scalable for production efficiency while maintaining exceptional quality.

2. Quality Assurance and Control (QA/QC)

• Establish and implement robust QA/QC protocols.

• Conduct product trials to ensure consistency, compliance, and safety standards.

• Resolve quality issues during development and production.

3. Product Approval and Accountability

• Oversee product approval, ensuring all items meet company standards for taste, presentation, and compliance.

• Sign off on finalized recipes and processes, assuming full accountability for product quality.

4. Collaboration with the Sales Team

• Partner with the sales team to understand customer feedback and market needs.

• Assist in presenting products to clients, including demonstrations and tastings.

• Support customization for specific customer requests.

5. Production Alignment and Management

• Collaborate with the Production Manager to align recipes with operational capabilities.

• Train production staff on new recipes and processes.

6. Market and Trend Analysis

• Research food trends, customer preferences, and competitor products to inform recipe development.

• Innovate and propose new product concepts for market differentiation.

7. Documentation and Reporting

• Maintain thorough records of recipes, ingredient specifications, and QA/QC protocols.

• Provide updates to the Production Manager and sales team on project progress and approvals.

Qualifications:

• Minimum of 5 years of culinary experience, focusing on R&D, QA/QC, or product development.

• Expertise in scaling recipes for production.

• Knowledge of food safety regulations and quality standards.

• Strong collaboration skills with production and sales teams.

• Excellent problem-solving and organizational skills.

Education:

• Degree/Diploma in Culinary Arts, Food Science, or a related field.

• Certifications in quality management or culinary innovation are a plus.

Key Competencies:

• Accountability in managing product quality, approvals, and customer satisfaction.

• Creative and innovative thinking with a strong focus on operational alignment.

• Ability to manage multiple projects within tight deadlines.

Benefits:

• Competitive salary and performance incentives.

• Opportunities for career growth and skill development.

• Collaborative and innovative work environment.

Position: Chef de Partie

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Lead kitchen staff by setting goals and providing direction
• Plan menus, create and test recipes, and estimate food requirements
• Ensure that all health and safety regulations are met
• Order ingredients and supplies as needed
• Control food and labor costs
• Train and supervise kitchen staff
• Assess staff performance and provide coaching and guidance
• Develop and implement quality control programs

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills\
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed

Stir Fry Chef

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience in Kitchen

Tan Jia Jun | REG No: R23112681

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

Salary $ 5500 - 6500

Bedok

11am - 10pm (3-5pm lunchtime)

Responsibilities

• Oversee the overall kitchen operations, ensuring smooth and efficient functioning.
• Control and direct the food preparation process to maintain the company’s quality standards.
• Ensure all food served meets the company’s standards for taste and presentation.
• Train new hires and provide ongoing training to all kitchen staff.
• Foster a positive work environment and encourage staff development.

Requirements

• Min 3-5 years of working experience as Chinese Cuisine Head Chef, prefer Cantonese cuisine.
• Extensive knowledge of Chinese cuisine and creativity in menu planning.Strong leadership and team management skills.
• Excellent communication and management skills, with bilingual proficiency in English and Mandarin to liaise with stakeholders.
• Strong leadership, decisiveness, and critical thinking skills.
• Must be able to work weekends and public holidays. Comfortable working split shifts.
• Open to travel to different outlet time to time (1 central kitchen & 3 outlet).

Interested candidates may click the apply button. Please be informed that only shortlisted candidates will be notified.

Company: Nala Employment Pte Ltd | License No: 16C8302

Contact Person: Tan Zhi Ning

Registration No: R23116671

Join the Eatz Group of Companies, a leader in the F&B industry with over 20 years of experience. Our brands – Eatz Catering, Catering Culture, Sherlyn Patisseries, and Mutiara Seafood, Jumbo Group’s Halal Seafood Restaurant – are known for delivering quality catering and culinary excellence across Singapore.

Be part of an exciting and dynamic team that’s passionate about innovation, exceptional service, and creating memorable dining experiences. Grow your career with us as we continue to set the standard in catering and hospitality.

Responsibilities:

• Overall in charged of Western Kitchen
• Prepare and produce all Western dishes, able to handle 4-Course Western Sitdowns
• Utilize modern plating techniques to present dishes attractively.
• Knowlegde of French/ Mediaterenan will be advantage
• Ensure proper mise en place (preparation of food products and ingredients) is completed efficiently.
• Utilize modern plating techniques to present dishes attractively.
• Maintain high standards of food preparation, quality, and consistency.
• Minimize wastage and spoilage of ingredients and food items through efficient handling and storage.
• Monitor and maintain inventory levels to ensure adequate supplies while reducing waste.
• Handle ordering and conduct price monitoring to ensure cost-effectiveness.
• Follow and enforce kitchen Standard Operating Procedures (SOPs).
• Manage assigned areas of responsibility and uphold kitchen cleanliness, hygiene, and safety standards.
• Assist with special projects and support additional tasks as directed by the Executive Chef or Sous Chef.
• Design and develop Western cuisine menus for various catering events, such as corporate functions, weddings, and private parties.
• Create innovative and appealing dishes that align with customer preferences, dietary restrictions, and budget considerations.
• Update and adjust menus based on seasonal availability and trends in Western cuisine.

Requirements:

• High personal standards, strong presentation skills, and excellent interpersonal abilities.
• Confident, outgoing personality with a positive attitude.
• Ability to stay calm and composed under pressure in a fast-paced environment with high volumes.
• Skilled at multi-tasking and prioritizing work according to varying levels of demand.
• Proficiency in both English and Mandarin to communicate effectively with Mandarin-speaking colleagues.

Required Skills and Qualifications:

• Proven experience as a Western Chef in a Food Catering or Hospitality Setting.
• Strong knowledge of Western cuisine, including various cooking techniques and ingredients.
• Excellent Organizational and Leadership Skills.
• Ability to Manage Multiple Tasks and Work Under Pressure in a Fast-Paced Environment.
• Familiarity with Food Safety Regulations and Best Practices.

Job Info:

• Pleasant working environment.
• 6 day work week arrangement.
• Location: Bedok Food City (Postal Code: 489950).
• Attractive remuneration based on experience and qualifications.
• Additional benefits available.

For a quicker response, please send your updated CV via WhatsApp to 9857-9292.

MAIN DUTIES AND RESPONSIBILITIES

Essential Job Functions:

1. Prepare and produce a la carte menu according to the prescribed recipes and specifications and ensure that the portion size, quality
2. and presentation of the dishes conform to The Ritz-Carlton standard.
3. Determine the require mise-en-place according to the business levels.
4. Prepare store requisitions for supervisor’s approval and ensure that the received goods meet the pre-determine quality and purchasing specifications.
5. Ensure the proper handling and storage of food so as to maintain quality and keep spoilage to a minimum and control food cost.
6. Ensure that the workstations are clean and hygiene and prepare safety procedures are observed by the cooks at all times to SGS and Hygiene standards.
7. Ensure that all operating equipment is in good working conditions and advise supervisor to raise repair and maintenance request when necessary.
8. Participate in training programs for new staff and Cook Trainees and review the training progress and schedule. Support all hotel training activities.Follow all company policies and procedures.

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Profound knowledge of different kinds of beverages

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

. Must be able to work night shift or split shift

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

Responsibilities

Prepare, cook food and present food effectively and efficiently.

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

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

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

Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.

Assist in accurate food-ordering and stocking levels.

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

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

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

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

Report on time, in proper uniform and grooming.

Requirements

Minimum 3 year of experience working in kitchen as food preparation and/or cooking.

Possess at least a technical certificate or any related field.

Profound knowledge of different kinds of beverages.

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

Only qualified candidates will be notified for interviews.

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Profound knowledge of different kinds of beverages

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

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

Dynamic and Established Catering Company Seeking Chef De Partie (Cold Kitchen)

Responsibilities:

• Prepare All Pastries and Dessert Items as Required By the Catering & Retail Divisions
• Efficient Production of Pastries and Desserts (e.g. Local/Non Local Desserts, Pastries & Cakes, etc)
• Develop, Plan and Create New Pastries for Continuous Innovation.
• Always Ensuring Quality Control as Well as Visually Appealing End-Products.
• Keeping Check of All Supplies in Section (FEFO Compliant) and Ensuring Little/No Wastage.
• Responsible for Keeping Track of Finished Products and Handing Over to Colleagues for Deliveries.
• Responsible for Food Items Are Properly Stored at the End of the Shift.
• Responsible to Create Daily the Market List to Prepare Items to Be Purchased.
• Responsible for Proper Storage, Labelling and Use of All Food Supplies to Prevent Unnecessary Spoilage and to Maintain Cost Control.
• Assist in Keeping the Section/Premises Clean So as to Adhere to Food & Beverage Safety and Hygiene Policies and Procedures.
• Collaborating With the Rest of the Culinary Team to Ensure High-Quality Products.
• Assisting in Other Areas of the Kitchen When Required.
• Performs Other Tasks or Projects as Assigned By Chef and Management.

Requirements:

• Passion for Delivering Great Food and Service.
• Passionate About Pastries and Desserts
• Must Have Positive Mindset and Have the Enthusiasm to Develop and Improve Your Skillset and Knowledge.
• Must Be Physically Fit and Have Worked in Fast-Paced Environment.
• Ability to Work Well Independently as Well as Collaborating in a Dynamic Team.
• Multitasking and Organizational Ability
• Past Experience Working in a Similar Role in Pastries and Desserts Will Be An Advantage.

Please submit Full CV here in this portal AND also send your CV via WhatsApp 9857-9292 (non-compliance will automatically negate your application) Thank you for your kind understanding.