Roles & Responsibilities

Ensure seamless operations of pastry

kitchen while meeting occupational

safety and health,

Ensure consistent pastry/dessert

standards in a fast-paced, open

concept environment,

Dealing with suppliers and ensuring

food cost targets are achieved,

Engage in constant research and

development to produce new ideas to

be added into menu,

Faithfully and diligently perform

required duties and reporting to the

management on issues such as food

cost and weekly reviews,

Ensure consistency in food quality

and presentation

Assist in keeping the kitchen clean,

hygienic and tidy at all times.

Always adhere to all company policies

and procedures.

Maintain good personal hygiene as

well as high work and safety

standards in the workplace.

Report on time, in proper uniform

and grooming.

Execute any other duties as requested

by immediate superiors.

Responsibilities:

• Expertise in Western & Japanese cuisine
• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request and/or food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience required
• Possess good communication and interpersonal skills
• Ability to work independently
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work night shift

We’re currently looking for an experienced & self-driven chef to join our team.

Responsibilities includes:

1. Prepare and cook designated items on the menu within specified time
2. Responsible for the preparation of raw materials required for items on the menu
3. Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures
4. Adhere to all statutory food hygiene and sanitation guidelines
5. Ensure regular maintenance of all kitchen equipment, machinery and accessories
6. Ensure all items prepared are done with the same level of quality and consistency
7. Assist in cooking and plating prepared items according to standards in the Kitchen Manual
8. Overseeing stock and ordering supplies
9. Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

1. At least 2 year(s) of working experience in the related field is required for this position
2. Able to commit shift, weekends and public holidays
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.
4. A team player with a positive attitude
5. Able to work under extreme pressure.
6. Excellent leadership and management
7. Ability to delegate tasks.

Job Description:

• Work with Executive Chef to implement strategic plans to improve operations
• Be responsible for daily kitchen operations and sales growth including but not limited to revenue and sales growth, expense, cost and margin control to minimize costs whilst maximizing operational returns.
• Responsible for purchase/ordering of food items, forecast supply needs and estimate costs.
• Ensure health and food safety regulations are complied with.
• Training and people development.
• Coordinate and work closely with Outlet Manager in planning marketing activities.
• Lead, coach and manage the kitchen team to achieve sales target.
• Constantly review and work on improving food quality standards by ensuring food is served to specifications at all times.
• Provide Executive Chef with regular, periodic reports on matters related to operations, sales and growth.
• Other ad-hoc duties as assigned

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 5 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Job Description:

• Assist Sous Chef in daily operation
• Training new staff on board
• Maintain station cleanliness
• Ensure food is prepare according to company's standard
• Receive daily stocks and update Sous Chef for any stock discrepancies
• Other ad-hoc duties as assigned

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 1 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Job Description:

• Work with Executive Chef to implement strategic plans to improve operations
• Be responsible for daily kitchen operations and sales growth including but not limited to revenue and sales growth, expense, cost and margin control to minimize costs whilst maximizing operational returns.
• Responsible for purchase/ordering of food items, forecast supply needs and estimate costs.
• Ensure health and food safety regulations are complied with.
• Training and people development.
• Coordinate and work closely with Outlet Manager in planning marketing activities.
• Lead, coach and manage the kitchen team to achieve sales target.
• Constantly review and work on improving food quality standards by ensuring food is served to specifications at all times.
• Provide Executive Chef with regular, periodic reports on matters related to operations, sales and growth.

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 5 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Job Description :

• Operate and manage the pastry section of a kitchen, working together with the other chefs
• Prepare a variety of baked goods
• Decorate and present pastries and baked goods in a tasteful and beautiful way
• Monitor and order ingredients, supplies and equipment
• Meet with customers to discuss custom-made desserts or baked goods for special occasions
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Develop new seasonal recipes and menus and keep up with the latest trends
• Identify staffing needs, help to recruit new personnel and train them

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 3 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Job Summary:

Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

·    Responsible for the overall daily food production and back of house operations.

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

·    Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·    Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·    Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

·    Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·    Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·    Submit weekly and monthly financial/ administration reports to the Unit Manager.

·    Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·    Attend weekly service meetings to improve and enhance service level.

·    Evaluate and administer manpower plans, employee training & development.

·    Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·    Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·    Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Key Requirements:

·    Minimum 5 to 8 years of experience in similar capacity.

·    Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

·    Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

·    People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

·    Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

·    Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

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

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

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

• Baking - Understanding and following the baking procedure and process

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

• Sanitation – Understand and follow the correct cleaning procedures

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

Requirements:

• Minimum 5 years experience of bakery culinary

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

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

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

Job Description:

• Prepare high quality Chinese food.

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

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

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

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities:

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

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

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

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

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

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

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

Requirements：

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

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Position Purpose

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

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

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

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

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

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

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

• Kitchen Processes and Concept Development

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

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

• Oversee the setting up and cleaning of stations by staff

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

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

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

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

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

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

• Lead team by providing guidance, support and motivation

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

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

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

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

PPP Coffee is looking for a head chef to lead the kitchen team as well as co-develop a food menu that is aligned with its coffee concepts. As a Head Chef, you will be responsible for developing the food menu across all F&B concepts by PPP Coffee, as well as directing all operations of the kitchen function, in alignment with the business direction.

Job Responsibilities:

• Responsible for the creation, decoration, and presentation of foods that pairs with coffee
• Responsible for overall kitchen operations
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems
• Ensure compliance with SFA regulations
• Stock management - ordering and storage of products, liaising with internal and external stakeholders
• Managing team schedule
• Lead, train and manage a team of kitchen crews
• To appraise staff performance and provide feedback to improve productivity.
• Recruiting, hiring and training when needed
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Previous experience as a Head Chef is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally in specialty coffee industry
• Guest driven, outgoing and friendly
• Attention to detail is essential
• Strong leadership, self-motivated and good people skills
• Innovative and creative

Job Description:

• Taking care of kitchen cooks
• Grooming kitchen supervisor for next level
• In charge of individual station
• Responsible for food quality, consistency within the station
• Involve in daily ordering
• Other ad-hoc duties as assigned

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 3 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Job Description:

• Operate and manage the pastry section of a kitchen, working together with the other chefs
• Prepare a variety of baked goods
• Decorate and present pastries and baked goods in a tasteful and beautiful way
• Monitor and order ingredients, supplies and equipment
• Meet with customers to discuss custom-made desserts or baked goods for special occasions
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Develop new seasonal recipes and menus and keep up with the latest trends
• Identify staffing needs, help to recruit new personnel and train them

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 2 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Job Description :

• Taking care of kitchen cooks
• Grooming kitchen supervisor for next level
• In charge of individual station
• Responsible for food quality, consistency within the station
• Involve in daily ordering

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 3 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Job Description:

• Assist Sous Chef in daily operation
• Training new staff on board
• Maintain station cleanliness
• Ensure food is prepare according to company's standard
• Receive daily stocks and update Sous Chef for any stock discrepancies

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 1 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

We are currently seeking a highly skilled and experienced Pastry Chef. You will play a crucial role in our establishment by leading and managing the kitchen operations. You will have the opportunity to showcase your culinary expertise and creativity while overseeing the preparation and presentation of our delectable dishes.

Responsibilities:

• Extensive experience in creating delectable pasta dishes, ranging from classic Italian favourite’s to innovative creations. Mastery of various pasta types, sauces, and cooking methods to deliver exceptional taste and texture.
• Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control.
• Assist to oversee preparation process, portioning, presentation and quality of bakery products.
• Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.
• Ensure compliance to food safety and hygiene regulations at all times.
• Any other ad-hoc duties as assigned by management

Skills, Knowledge & Experience

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

Requirements:

• Minimum 5 years of relevant bakery experience in similar capacity with or without qualification.
• Well-versed in management and organizational skills
• Good understanding of food cost control, budgeting, and profitability analysis
• Ability to work under pressure and in a fast-paced environment.
• Strong leadership and management skills with the ability to motivate and inspire a team.

If you are a dedicated and talented Chef looking for a new challenge, we invite you to join our team. Please submit your resume, along with a cover letter highlighting your relevant experience.

Responsibilities:

• Manage and supervise kitchen staff, delegating tasks and ensuring smooth operations.
• Prepare and present food according to the recipes and kitchen standards.
• Monitor food and ingredient inventory levels, ordering and restocking as needed.
• Ensure the kitchen is clean and well maintained in compliance with health and safety regulations.
• Continuously review and improve kitchen processes and procedures to increase efficiency and productivity.
• Minimize wastage and spoilage of ingredients.
• Other ad hoc duties assigned.

Requirements:

• At least 2-4 years of relevant working experience.
• Must have a similar experience within the industry.
• Meticulous, team player with a positive attitude.
• Excellent Communication Skills

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R1872398

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Position Purpose

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

• Oversee the implementation of processes and guidelines in Kitchen Operations

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

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

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

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

Responsibilities

• Menu Execution and Delivery

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

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

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

• Kitchen Processes and Concept Development

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

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

• Oversee the setting up and cleaning of stations by staff

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

• Quality Assurance & Control

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

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

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

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

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

• People Management

• Lead team by providing guidance, support and motivation

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

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

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

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

Position Purpose

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

• Oversee the implementation of processes and guidelines in Kitchen Operations

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

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

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

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

Responsibilities

• Menu Execution and Delivery

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

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

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

• Kitchen Processes and Concept Development

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

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

• Oversee the setting up and cleaning of stations by staff

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

• Quality Assurance & Control

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

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

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

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

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

• People Management

• Lead team by providing guidance, support and motivation

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

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

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

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

Position Purpose

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

• Oversee the implementation of processes and guidelines in Kitchen Operations

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

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

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

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

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

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

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

• Kitchen Processes and Concept Development

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

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

• Oversee the setting up and cleaning of stations by staff

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

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

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

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

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

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

• Lead team by providing guidance, support and motivation

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

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

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

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