Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

As a Chef de Cuisine, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. He would also be required to manage food cost controls.

What will I be doing?

As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:

People

• Supervise all employees during set-up, service and breakdown for each meal period.
• Ensure that sanitation standards as set forth by Hilton and local regulations are complying as well as the cleanliness and organization of the kitchen. HACCP
• Work together with the Executive Sous Chef in preparing marketing plan and Menus throughout the year.
• Verify that all scheduled staff is present and signed-in.
• Ensure training is occurring on an ongoing basis with all employees.
• Maintain discipline and motivation for employees.
• Ensure proper training is given to all line cooks.
• Actively work with Manhattan Managers, in having a smooth operation.
• Ensure kitchen employees are storing food properly, following a ‘FIFO’ system.
• Participate in the scheduling and performance evaluation of kitchen employees.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and staff.
• Support others kitchen department when required.

Product

• Able to prepare Appealing Menus that will fit the hotel/client budget and costing.
• Control all food preparation/storage.
• Ensure the service and food prepared are up to Hotel’s standard.
• Requisite all food items needed daily from the food storeroom in concert with all cooks.
• Verify the taste and presentation of food produced prior to meal periods.
• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s banquet function sheets.
• Inspect and supervise the sanitation and maintenance of equipment.
• Ensure that proper work orders is made and follow up accordingly.

Profit

• Control labor and food costs.
• Perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
• Assist the storeroom Receiving Clerk in reviewing the quality of goods received as necessary.
• Review the refrigerator areas of the kitchen and storerooms to ensure the proper usage of merchandise.
• Inform and keep the Executive Sous Chef up-to-date on problems and irregularities and recommends courses of action.
• Monitor and control the labor maximize productivity to produce a quality product while adhering to labor standards.
• Monitor and control the food cost by creative menu planning, keeping waste to a minimum.
• Assist in the development of a safe and clean working environment.

What are we looking for?

A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Previous Chef de Cuisine Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organizing skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Experience in Western and International cuisine preferred
• Ability to work a variety of shifts including weekends, days, afternoons and evenings

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

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

salary :4600 to 9000

Preparation of food & Mise-en-plus

Cooking, ensure food are served as per requirements

Ad-hoc duties as assigned

Requirements

Diploma in Culinary with 5 years' experience in similar capacity as a Chef

6 to 10 year's experience in Indian, Mexican, Arabic and Western kitchen operations is a must

Impeccable service standards, clean work habits and attention to details

Ability to multi-task in a high-volume kitchen while always maintaining your sense of humor and appearing calm and have the ability to work as a flexible schedule.

Working hours

Any 5 to 6 days of the week, 8 to 11 hours a day as per schescheduleduled

We need all rall-rounderounder.

Key attributes:

- Proficient CHEF

Overall responsibility for the kitchen’s daily operations.

Liaising with the relevant companies for food orders.

Creating new dishes and menus.

Interviewing and hiring new staff.

Maintaining/raising the food’s profit margins for your employer.

Monitoring and controlling stock levels.

Ensuring correct stock rotation procedures are followed.

Implementation of health and safety procedures in the kitchen.

Estimating costs and ensuring all purchases come within budget.

Taking care of the kitchen’s accounts and creating a work roster.

Other Benefits

Good & friendly working environment

Duty meal allowance will be provided

Annual leaves

Staff Discount up to 30%

Please connect for further details :- +65 97348026

Responsibilities

• Ensure quantity and quality of items ordered are received and stored in proper conditions
• Ensure safe and proper use of the equipment at all times
• Execute and maintain standard recipes, cooking techniques, and presentation to assure consistency
• Ensures that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Monitor kitchen maintenance and report any defects of operating equipment to the Head Chef
• Any other ad-hoc tasks assigned by the Head Chef

Requirements

• At least 1 years of relevant experience will be an advantage
• Possess food hygiene and safety certificate
• Team player and able to work independently
• Able to multi-task and thrive in a fast pace environment
• Able to work on rotating shifts and weekends (if any)
• Fresh graduate are welcome

Benefits

• Medical health insurance

Schedule

• Monday to Friday
• Weekend availability

Salary: $2,800-$3600
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

Job Requirements:

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

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Job Summary:

We seek a skilled and dynamic Head Chef to lead our kitchen team. The Head Chef

will oversee kitchen operations, consistently meeting quality, presentation, and efficiency

standards. This role requires exceptional culinary expertise, leadership

abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

 - Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.

 - Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.

 Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.

 - Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.

 - Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.

 - Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

BENEFITS

- 5 Days work per week

- 44 hours weekly (OT & Off in lieu compensation)

- Outlet monthly sales incentive

- Referral Fee (Up to $3000/-) *

- Uniform provided

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax (Worth up to $150)

- Leave Benefits

- Medical Benefits

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

· Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

· Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

· Accurately measuring meal ingredients for the recipes.

· Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

· Assisting with the unloading of delivered food supplies.

· Assisting supervisor in inventory duties

· Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

· Plating and presenting meal items as per sections required

· To be responsible for completing food preparations for your section

· To ensure minimum kitchen wastage.

· To monitor stock movement and be responsible in preparing ordering list for the supervisors in charge

· To ensure knowledge of the product is maintained and communicated to all relevant personnel.

· To learn and record skills and recipes from other members of the department

· Prepare the meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

· Managing and training any demi-chef de parties or commis working with you

· Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety

· Monitoring portion and waste control to maintain profit margins

Position : Chef de Partie ( Spanish Cuisine )

• 5 days
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2,800 - $3,300 + 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

Role & Responsibilities:

- Able to work independently on customised cakes and pastry, in a team of push out regular orders

- Able to create products based on experience

- Daily production of cakes and breads

- Maintain safety, helth and hygience stadards

- Ensure workstations are clean and tidy for food preparation

Requirement:

- Willing to work on roster based on retail hours.

- Team player with excellent communication and interpersonal skills

Working hours:

- 6 days roster based (retail hour 10am to 10pm)

- 1 weekday off

Benefits:

- Training will be provided.

- Annual leave and medical leave

Position: Pastry Cook

• Working Days: 5 days rostered work week (May be required to work weekends/PH)
• Working Hours : 8am to 5:30pm
• Location: Buroh Lane [ Shuttle service from Lakeside MRT ]
• Salary: up to $2600

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position Title: Pastry Chef

• Location : Newton
• Working Days : 5 days (include weekend , Off at Mon & Tues)
• Working Hours: 1130am - 5pm
• Salary : $2,500 - $2,800 (Depends on Experience)

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To 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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• 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

• 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

• 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 Responsibilities
Personnel Management
• Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
• Adapt yourself to business needs and be willing to work any day of the week and any shift.
• Remain focus and complete one task before switching to the next one.
• Follow work list assigned by Chef de Partie, completed within acceptable time frame.
• Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.
• Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.
• Able to demonstrate a positive attitude and take pride in one's work. This must be reflected in the product produced for our guests to consume.
• Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

Kitchen / Food
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying First in First out! kitchen best practice.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Job Requirements
Education & Certification
• Degree / Diploma and Certification in Culinary Arts or Patisserie or Bakery

Experience
• 1-3 years of experiences as a culinary arts, pastry or bakery profession.

Competencies
• Able to identify different kind and categories of raw materials.
• Can differentiate the various type of cuisines.
• Basic cooking and sanitary knowledge
• Monitoring of basic cooking preparation techniques and utilization of knives.
• Have a well-groomed, professional appearance.
• Willing and able to work shift work.

Join Our Team and Enjoy Fantastic Benefits!

• 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

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

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.

Position Title: Chef in Training (CIT)

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,200 - $2,300 (Depends on Experience)
• Demi Chef Salary can up to $2,500
  
  Roles & Responsibilities
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To 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
• Acquire information about methods, procedures, and standards required to contribute to the smooth running of the Kitchen.
• From time to time, will be assigned to specific projects with performance objectives to stretch their potential further.
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Support the Executive Chef and the team in ensuring the efficient preparation for all aspects of the kitchen operations.

• Act as a coordination point for communication between Team Members and Executive Chef.
• Assist and be involved in the pre-screening and selection of all potential Team Members as directed by the Executive Chef.
• Establish grooming standards which adhere to the company policies and the industry.
• Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist with the receiving, segregating and tracking of all OS&C items as directed by the Executive Chef.
• Assist Executive Chef to identify kitchen defects and recording efficiently on a master punch list as per instructed by chef office.
• Organize kitchen space, working stations and storeroom in the most efficient and professional way putting up basic hygiene and cleaning systems setting up all kitchens for success.
• Assist Executive Chef in the elaboration of menus, recipe card and plating guides.
• Keep track on the new hired employee using HR supporting document and performance appraisal.
• Ensure for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Make sure timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous Chef meetings and pass on information to culinary colleagues.
• Ensure a cooperative and professional rapport is maintained with all external controls.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, pastry and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen

Job Requirements

Education & Certification

• Vocational School or above

Experience

• 7 years managerial experience in a high volume 4-5 star hotel
• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment

Other Prerequisite

• Knowledge of Asian and Western cuisines, their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership skills
• Fluent in English, knowledge of additional languages is advantageous
• Willing and able to work shift work
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Helmed by Chef-Owner Emmanuel Stroobant, Saint Pierre is a Two Michelin-starred contemporary French restaurant in Singapore with a history of fine dining excellence since 2000. Underpinning Chef Emmanuel’s signature style of modern French cuisine with an Asian accent is an ongoing pursuit to achieve balance, precision and flavour.

Located at One Fullerton, Singapore, the French fine dining restaurant boasts one of the best views of the city, with a floor-to-ceiling panorama of the Marina Bay waterfront.

We are now looking for a Pastry Chef to join us in our team expansion.

Job Summary:

• Create and prepare high-quality pastries, desserts, and baked goods for fine dining.
• Maintain food safety and hygiene standards in compliance with regulatory guidelines.
• Manage costs and adhere to budgetary constraints while maintaining quality.
• Continuously innovate and improve the offerings to enhance the dining experience and increase sales.

Job Responsibilities:

• Prepare, bake, and decorate a variety of pastries, desserts, and baked goods in large quantities.
• Design and update dessert menus, ensuring they align with dietary requirements and customer preferences.
• Ensure items produced must adhere to standards and quality.
• Ensure food safety, hygiene, and sanitation practices are followed in the kitchen at all times.
• Supervise and train pastry kitchen staff, ensuring consistent quality and presentation standards.
• Monitor inventory and order ingredients as needed, maintaining cost control and minimizing wastage.
• Collaborate with the service and culinary teams to ensure cohesive meal planning and coordination.
• Experiment with new recipes and techniques to continually improve and diversify the dessert offerings on quarterly basis.
• Maintain and operate pastry kitchen equipment efficiently and safely.
• Ensure that production schedules are met to accommodate service times for large-scale events or meal services.
• Provide input on budgeting and menu pricing for pastry and dessert items.
• Achieve high level of customers’ satisfaction with quality of pastries served.

If you are keen to join us, please submit in your application via mycareersfuture.

Position: Senior Pastry Chef

• Working locations: Food Concept @ Pandan
• Working Hours: 6 days, 44 hours excluding break time
• Salary: $3,000 - $4,000

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Willing to work on rotating shifts, weekends and public holidays.

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position Title: Chef De Partie

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,200 (Depends on Experience)

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To 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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279