1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Apply now for our Head Chef role at our busttling 12 year old Melbourne-style restaurant in Serangoon Gardens.

Our dynamic team works collaboratively to create a welcoming atmospshere where teamwork is at its core. We believe in supporting each other to ensure that all our staff feel happy to come to work.

Our cuisine is based on a Melbourne concept with fresh high-quality produce. There is scope for creativity and flare in how you create specials for our long-term regulars.

Great conditions and incentives for the right candidate.

Get in touch here to find out more about the role.

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

• Food preparation, including butchering
• Cooking of soups, sauces, meats, and vegetables, in large quantities.
• Maintain hygiene and cleanliness of workplace.
• Perform packing, storage, and rotation of products
• Regular conduct checks on all equipment, including PPE that are being used when working on heights to ensure that they are not damaged and are in good working condition
• Manage a department of teams
• Monitor and control Productivity indicators

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Demi Chef.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

The incumbent will assist the Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations.

Food Preparation:

• Assist in the preparation of various dishes according to the chef's specifications.
• Ensure the freshness and quality of ingredients.
• Follow recipes and standards to maintain consistency in food quality.

Station Management:

• Oversee the operations of a specific station in the kitchen as assigned by the Director of Culinary.
• Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished. Minimize wastage by following proper portion control and storage procedures.
• Ensure that the station is clean, organized, and properly stocked before service.

Inventory Management:

• Assist in managing kitchen inventory.
• Monitor stock levels and place orders as needed and advised by Sous chefs.
• Any other tasks as assigned by the Director of Culinary.

Job Requirements

• Nitec/Higher Nitec in Culinary or Hospitality Management, or any related field of professional qualification.
• Candidates without working experience are welcome.
• 1 to 2 years’ experience, preferably in the hospitality or food & beverage industry. Pre-opening experience would be useful.
• Candidates without experience are welcome to apply
• Strong knowledge of food preparation techniques and culinary terminology.
• Excellent organizational and time management skills.
• Ability to work under pressure.
• Passion for food and a commitment to delivering high-quality cuisine.

To assist the Head of Production and to ensure the smooth operation of Central Kitchen.

DUTIES AND RESPONSIBILITIES

• Plan schedule and logistic matters.

• Overlook daily operations and functions.

• Run independently and supervise a small team of cooks under his wing.

• Ensure that kitchen S.O.P. is being observed by the staff.

• Control and maintain food cost and quality.

• Ensure upmost hygiene condition of the central kitchen.

• Conduct training to the staff pertaining to proper handling of equipment and its safety rules.

• Ensure quality check on products from the kitchen.

• Manage the kitchen and maintain its average stock level.

• Perform daily ordering of stocks from supplier and central kitchen.

• Ensure products are despatched to outlet according to established standard of presentation.

• Any other duties assigned by superior.

MAIN QUALIFICATION / EXPERIENCE / SKILL AND ABILITY

• Minimum Secondary 4 qualification

• Bilingual in English and Mandarin / Oral and Written

• Min 3 years of experience in hotel trades and has held Section Head Position

• Must be able to work under pressure.

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend

• Controlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approving and “polishing” dishes before they reach the customer
• 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-oworkersControlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approving and “polishing” dishes before they reach the customer
• 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-oworkersControlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approving and “polishing” dishes before they reach the customer
• 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

About the role

As the Kitchen Lead - Sous Chef, you will play a vital role in leading the kitchen team and ensuring the consistent delivery of high-quality dishes to our valued customers. In this full-time position based in the Central Region, you will be responsible for overseeing daily kitchen operations, training and developing your team, and implementing innovative culinary techniques to enhance our menu offerings.

What you'll be doing

• Manage and oversee all kitchen operations, including food preparation, quality control, and inventory management
• Collaborate with the Founder and co-owners to deliver our restaurant concept & premium quality, while developing new menu items and refine existing recipes
• Train, mentor, and provide feedback to kitchen staff to ensure they deliver exceptional service
• Ensure compliance with food safety regulations and maintain a clean, organised kitchen environment
• Participate in menu planning and cost control initiatives to optimise the profitability of the business
• Foster a positive and productive work culture within the kitchen team

What we're looking for

• Minimum of 2 years' experience as a Sous Chef or equivalent role in a fast-paced, high-volume restaurant or hospitality environment
• Strong culinary skills and expertise in various cooking techniques, with a passion for creating innovative, delicious dishes
• Excellent leadership, communication, and problem-solving skills to effectively manage and motivate the kitchen team
• Thorough understanding of food safety regulations and procedures
• Ability to work in a fast-paced, high-pressure environment and thrive under tight deadlines
• Passion for the hospitality industry and a commitment to delivering exceptional customer experiences

F&B Food Manufacturing Company is looking for a Chef

Must have at least 3 years of culinary chef experience in the food business.

Must be able to cook good Bangladeshi/Indian/Punjabi cuisine.

Must be able to monitor the kitchen's daily full operations;

1. Ordering raw materials

2. Maintaining and controlling food costing

3. Job scheduling of all kitchen staff & helpers

4. Ensure timely delivery of all cooked food

5. Ensure good food hygiene & cleanliness of the kitchen

6. Ensure top-notch quality of food

7. Able to plan different weekly menus for the kitchen

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Grind wet flour.
~ Identify meat and its fabrication and utilisation in culinary.
~ Identify seafood and its fabrication and utilisation in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
-food production.
- quality procedures.
~ Understand asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

able to speak in English & Tamil

Job Description:

Can plan the menu.

Oversee and manage the efficient running and profitability of the kitchen.

Take record of the kitchen store.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Can do all kinds of the western food.

Job Requirements:

At least 8 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Experienced in western's dishes.

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.

Description
Job Responsibility
- Manage and oversee daily kitchen operations.
- Responsible for food and menu planning, food costing and quality control.
- Upkeep of the kitchen cleaniness and hygiene standard.
- To perform ad-hoc duties as assigned by Superior.

Working locations at Newest / Flora Vista / The Promenade / Bukit Timah/ Springleaf/Pasir Panjang

Please indicate your expected salary in your resume.

About Us:
Mavi Turkish Restaurant & Grill is a well-established dining destination, offering a genuine taste of Turkish and Mediterranean cuisine since 2014. Located in the heart of Singapore’s Arab Street, we pride ourselves on delivering an unforgettable culinary experience through quality ingredients, authentic recipes, and exceptional service.

We are seeking an experienced and passionate Executive Chef to lead our kitchen operations and bring innovative ideas to enhance our culinary offerings while staying true to our heritage.

Key Responsibilities:

• Menu Development:
  • Curate and design menus that showcase authentic Turkish and Mediterranean flavors while incorporating seasonal and locally sourced ingredients.
  • Introduce creative dishes to keep the menu dynamic and appealing to diverse clientele.
• Kitchen Management:
  • Oversee day-to-day kitchen operations, ensuring efficiency, cleanliness, and adherence to food safety standards.
  • Maintain inventory control, minimizing wastage and optimizing kitchen supplies.
  • Ensure consistent high-quality food preparation and presentation.
• Team Leadership:
  • Lead, mentor, and manage a team of chefs and kitchen staff, fostering a culture of collaboration and excellence.
  • Train staff on new recipes, techniques, and culinary standards.
  • Schedule kitchen staff to ensure smooth operations during peak and off-peak hours.
• Cost Control and Budgeting:
  • Manage food cost and labor cost to meet budgetary goals.
  • Negotiate with suppliers to source the best quality ingredients at optimal pricing.
• Customer Experience:
  • Collaborate with the management team to ensure customer satisfaction and address feedback promptly.
  • Engage with diners occasionally to showcase expertise and enhance the restaurant’s reputation.
• Compliance and Safety:
  • Ensure the kitchen adheres to all health and safety regulations.
  • Keep up to date with culinary trends and food safety practices.

Qualifications:

• Proven experience as an Executive Chef or Head Chef in a high-quality Turkish or Mediterranean restaurant.
• Expertise in Turkish and Mediterranean cuisine, with a strong understanding of traditional techniques and ingredients.
• Exceptional leadership, organizational, and time-management skills.
• Ability to work under pressure in a fast-paced environment.
• Strong understanding of food cost control and inventory management.
• Excellent communication and interpersonal skills.
• Bachelor’s degree in Culinary or equivalent field or professional training is preferred.

What We Offer:

• Competitive salary and performance-based bonuses.
• Opportunity to lead and innovate in a well-known restaurant with a loyal customer base.
• Collaborative and supportive work environment.
• A chance to showcase your culinary expertise and create a lasting impact.

To Apply:
Please send your resume and a portfolio of your culinary work to [email protected] Include a brief cover letter detailing your passion for Turkish and Mediterranean cuisine and your vision for enhancing the Mavi dining experience.

We look forward to welcoming a talented and dedicated Executive Chef to our team!

Located in 17 Baghdad Street, Mavi Turkish Restaurant & Grill is specialized in mainly authentic Turkish and Mediterranean cuisine. Our restaurant receives high remarks for its quality food and customer service. In order to maintain, our brand and quality, we are looking for Assistant chef whose roles and responsibilities will be but not limited to:

Responsibilities include but not limited to:

• Work with the main chef to coordinate and carry out the preparation of all meals (i.e., breakfast, lunch, and dinner – including appetizers desserts and occasional hot snacks.)
• Oversee all kitchen operations, including preparation and cooking when head chef is off.
• Prepare and cook all dishes including Pides, lahmacu and other Authentic Turkish dishes listed on the menu. Prepare and marinate the meat for kebabs
• Maintain the consistency of all dishes preparation, presentation and ensure that dishes prepared meet highest quality standards possible and is according what is on the menu and is consistent daily. Use the ingredients as described in the menu and use scales or measuring cups to maintain the consistency in the portions.
• Make fresh Baklava, Kunefe, Sutlac and Pumpkin dessert (Kabak Tatlisi)
• Order supplies, manage and control stock and minimizing the waste.
• Assist with preparing and packaging of the food for pickup and delivery.
• Assist with the delivery of stock and rotate and control the stock and store and refrigerate food ingredients according to restaurant guidelines.
• Ensure safe workplace environment practices and responsible for proper hygiene himself as well as the training of other kitchen staff to achieve high standards of hygiene and sanitary standards in the kitchen.
• Conducts regular inspection to ensure that all equipment is in working order and ensure kitchen equipment are spotless and cleaned daily
• Continuously monitor the food quality and be receptive to critiques by customers and review and take corrective actions.
• Ensure purchasing, receiving and storage of all goods are efficiently handled and that the goods purchased conform to the standards and specifications and the quantities.
• Rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins.
• Help maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices, government regulations (SFA).
• Make sure to keep all food containers closed when not in use including when you store them in the refrigerators and freezer.
• Regularly clean and sanitize the overheads, cabinet faces, countertops, microwave and freezer interiors, and cabinet interiors.
• Whenever necessary, assist service staff with servicing and cleaning dining area after meals.

Requirements

• Hands-on individual with minimum 5 years of relevant working experience in Authentic and traditional Turkish restaurant
• Must have in-depth knowledge of Authentic Turkish cuisine and traditional Turkish dishes such as Adana Kababs, Shish Kebab, Beyti, Ali Nazik, Lamacun, Karni Yarik, Iskender, Manti, Musakka, Patlican Kebab and Kunefe, baklava, Sutlac to name a few.
• Must have in-depth knowledge and experience in making Turkish style pides, lahmacun and Turkish balloon and lavash bread.
• Must have in-depth knowledge of spices and herbs used in Authentic Turkish cooking.
• Must have in-depth knowledge and experience in preparing cold and hot Turkish appetizers.
• Must be able to work on weekends and public holidays
• Food hygiene certification is compulsory
• Passionate about food and customer service
• Must be able to multi-task and keep up in a fast paced environment
• Must be able to physically stand for long periods
• Required language(s): Fluent in English. Turkish and Malay or Chinese is an advantage
• Must be a non-smoker
• Must not have alcoholic drinking habit

Contact:

[email protected]

Or send WhatsUp Message to 9337 8138 or call 65923385

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follows and regulations.
• Ensure all portion controls are strictly adhered to
• Ensure the highest standards of food production and presentation at all as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the codes of practice
• Ensure the kitchen is secure, clean and safe before going off shift
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Supervise and coordinate activities of cooks and workers engaged in food preparations
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments
• Performs miscellaneous job-related duties as assigned

2. Job Requirements

• Minimum 7 years of relevant experience
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday.