Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Responsibilities

• We are looking for a Chef to join our team and prepare delicious meals for our customers.
• Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.
• Ultimately, you’ll prepare and deliver a complete menu that delights our guests.
• Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines.

Requirements

• Proven at least 2 years work experience as a Chef or Cook
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Able to work split shift, weekends,public holidays and night shift

Responsible for food preparation and cooking to standard operating procedures;

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

· Must be able to work night shift and split shift

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

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

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

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

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 25 Jan 2025.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

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

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
2. Ensure that all work stations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Co-ordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.
3. Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards. Perform as expediter during peak meal periods.
4. Understand job descriptions of all associates.
5. Supervise and assist in total food production effort.
6. Assist in training and development of associates.
7. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.
8. To conduct test panel and 15 minutes training daily.
9. Responsible for maintaining 39 points checklist up to the Marriott standards.
10. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate or equivalent
• Minimum 3 years of working experience in the same capacity
• Able to cope in a face paced environment
• Good team player and team builder
• Able to perform shifts including on weekends, public holidays and night
• Selected candidate will be posted either to Crossroads Cafe or Crossroads Buffet kitchen.

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Demi Chef

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Assist in the preparation and cooking of dishes
• Ensure high standards of food quality and hygiene
• Maintain cleanliness and organization of workstations
• Help with inventory management
• Support the kitchen team as needed along with other responsibilities to be discussed upon onboarding.

Requirements:

• Some experience in a professional kitchen preferred
• Basic culinary skills and willingness to learn
• Friendly and team-oriented
• Ability to work in a team environment

How to Apply: Please send your resume and cover letter to [email protected].

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Chinese Fine Dining

Job Description:

1. Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards.

2. Staying up-to-date with culinary trends and kitchen processes.

3. Dealing with suppliers and ensuring that they supply quality goods at affordable prices.

4. Managing the inventory and ordering stock as needed.

5. Overseeing the maintenance of kitchen equipment and organising repairs when needed.

6. Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary.

7. Developing new dishes and overhauling menus to attract more clientele.

8. Ensuring that guests receive excellent service and enjoy their culinary experience.

9. Ensure food preparation meets company SOP and Recipe.

10. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

11. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

12. Always adhere to all company policies and procedures.

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

Any other duties as assigned by Restaurant Managers.

Job Requirements:

1. At least 3years of experience in F&B (Kitchen) industry,

experience in chinese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

Able to accept split shift.

Resume included with expected salary photo or Apply thru Watsapp +65 8628 6818

Responsibilities:

• Coordinates and prepares all cooking in western cuisine
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 5 years relevant working experience in similar capacity
• Good to have experience in Mexican/French/Steakhouse/American cuisine

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Chef de Partie

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Prepare and cook specific sections of the menu with care and precision
• Maintain high standards of food quality and presentation
• Ensure cleanliness and organization of workstations
• Assist with inventory management and ordering supplies
• Support junior kitchen staff along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills
• Ability to work efficiently under pressure
• Friendly and cooperative

How to Apply: Please send your resume and cover letter to [email protected].

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

JOB SUMMARY

Reporting to the Head Chef, the Demi Chef plays a key role in the kitchen team, assisting in the preparation and presentation of high-quality dishes. This position involves both leadership and culinary skills, ensuring that every meal meets the highest standards. The Demi Chef is expected to maintain cleanliness and organization in the kitchen, manage food storage, and assist in training junior kitchen staff. With a passion for food, the Demi Chef contributes to creating a memorable dining experience for guests, while adhering to health and safety standards, and upholding the reputation of the establishment.

WHAT YOU WILL BE DOING:

• Take responsibility and ownership of food preparation, ensuring the highest quality and consistency.

• Assist in managing daily kitchen operations, including inventory control, food preparation, and ensuring all dishes are served according to recipe standards.

• Work closely with the Head Chef and other kitchen staff to coordinate and ensure smooth service during busy periods.

• Support the Head Chef in menu planning, ingredient sourcing, and food preparation techniques. • Maintain cleanliness and organization of the kitchen, ensuring all utensils, equipment, and workspaces are clean and sanitized.

• Observe and ensure proper food storage and handling procedures to maintain food safety and quality.

• Prepare and cook dishes with attention to detail, ensuring food presentation is impeccable and meets brand standards.

• Assist in training and mentoring junior kitchen staff, offering guidance and support as needed.

• Participate in the creation of new dishes or improvements to existing menu items.

• Maintain high standards of hygiene and cleanliness, adhering to local and international food safety regulations.

• Assist in the preparation of mise en place, ensuring that all ingredients and equipment are ready before service.

• Collaborate with other departments, such as front-of-house staff, to ensure the seamless execution of meals and a high-quality dining experience for guests.

• Ensure all kitchen equipment is maintained in good working order and report any faults or damage to the Head Chef. • Participate in the evaluation of food quality, including taste, texture, and presentation, ensuring the highest level of customer satisfaction.

• Take ownership of assigned duties, ensuring the kitchen operates efficiently and effectively.

• Follow all safety and security protocols to ensure a safe working environment.

• Participate in all sustainability and corporate social responsibility initiatives in line with hotel standards.

• Perform any other duties and responsibilities as assigned by the Head Chef or management.

Your experience and skills include:

· Diploma/GCE ‘O’ level/Certificate in Hospitality or equivalent

· Minimum 2 years of Culinary experience.

· Possess positive service mindset and attitude

· Good human relations and influencing skills

· Good communications, planning and coordination skills

· Ability to work independently and take initiative

· Work well under pressure with good time management skills

· Creative and resourceful

· Understand the needs of international luxury travellers

· Possess good local hospitality market knowledge

· Flexible with working days and hours including weekends and public holidays

Job Description & Requirements

• To assist in the preparation of mis-en-place and production of food during operations time.
• To cook standard and/or a-la-carte dishes in accordance with the menu.
• To assist the Sous Chef with special dishes.
• To assist other Cooks in the kitchen as and when there is a shortage of men to do the job.
• To keep kitchen equipment and tools in good order and report any defects/malfunction.
• Any other suitable tasks as and when assigned by Sous Chef.

Requirements

• Good team player
• Positive attitude

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

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

4.Able to work split shift, weekends and public holidays

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Leader in the kitchen must understand simple english.

Taking care of all cooking at the restaurant and good in skill of event planning.

purchase of ingredients in the kitchen and know how to control cost.

duty roster planning for manpower to make sure the order run smoothly.

Active and friendly to built team work.

About our Restaurant

The restaurant shares the same name as the lotus flower in Malay, a significant cultural symbol for various peoples in the Malay Archipelago region. To us, it represents the commonality in our diversity, how we are similar yet different and the beauty of this harmony.

At Seroja, we celebrate the familiar flavours of the Malay Archipelago that we grew up with and am continuously inspired by. Our food and beverages uses spices and herbs that are native to the region that give our food its distinctive character.

We take pride in working collaboratively with growers, fishermans, craftsmen and artisans from around the Malay Archipelago, many of whom are the last bastions of their trade. You’ll find their hard work featured throughout the dining experience as it truly takes a village to make our dreams for Seroja come true.

We are looking for a passionate pastry chef for our pastry programme at SEROJA.

All Candidates should be experienced , passionate and have a strong desire to work in the food industry .The role will require candidates to work well in a team and be well-versed in culinary arts .

Job Highlights

- 5 Days work week

- Sunday & Monday off

- 2 Meals provided

- Monthly incentive after probation

- Yearly bonuses

- 14 days Annual Leave

- Medical coverage

Duties will include

- Ensuring their section of the kitchen adheres to safety and health regulations.

-Monitoring stock levels and ordering new stock when required to.

-Preparing menus and be involve in R&D

-Manage food cost with head pastry chef.

The position requires:

- Relevant work experience in a fine dining establishment.

- Keen attention to detail.

- Certificate in Culinary arts , pastry-making - baking etc .

- Level 1 Food Safety cert by SFA

- Desire to achieve a michelin star leveled food.

What we offer :

-14 days Annual Leave

- AWS

- Full Medical Insurance

- Performance incentive

- Staff meal

- Competitive salary

- Travel to work alongside team for collaboration.

- Soft skills * communications

- Staff/team bonding monthly

- Tips shared among staff

- Transportation after public transport services is discontinued

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

We are looking for passionate individuals to join our company

Our offer:

For more details: O'Coffee Club - Our Story (ocoffeeclub.com)

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✨Staff benefits✨

• 5 Days Work Week (Including Sat, Sun & PH)
• Attractive Salary Package
• Medical Benefits
• Birthday Allowance
• Staff Discount
• Staff Meal Allowances
• Career Progression
• Yearly Appraisal Bonus Review
• Various Locations

Responsibilities:

• Responsible for smooth daily operations in café
• Preparation of high quality beverages according to menu
• Light kitchen duties and preparation work
• Provide good customer service
• Basic housekeeping

Requirements:

• Passion for service and F&B industry
• Positive work attitude and a team player

POSITION OVERVIEW:

The Head Chef will be responsible for managing all kitchen operations, ensuring top standards of food quality, creativity, and efficiency. The ideal candidate will have strong leadership skills, exceptional culinary abilities, and a passion for creating memorable dining experiences.

KEY RESPONSIBILITIES:

Enforcement of Health and Hygiene Standards:

• Maintain strict adherence to health and hygiene regulations in all kitchen activities.
• Lead by example in promoting cleanliness, sanitation, and food safety among kitchen staff.

Food Preparation and Presentation:

• Oversee the plating and presentation of food items per established standards and recipes.
• Ensure all dishes are prepared to the highest quality and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect incoming items to ensure they meet quality standards.
• Monitor food quality during cooking, addressing issues promptly to maintain consistency and excellence.
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.

Menu Development and Planning:

• Collaborate with management and culinary team in designing menus that reflect seasonal ingredients, trends, and guest preferences.
• Offer suggestions and creative ideas to enhance kitchen performance and dining experience.

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
• Provide training and mentorship to kitchen staff, ensuring proficiency in culinary techniques, procedures, and safety protocols.
• Foster a positive work environment, motivating staff and promoting teamwork and collaboration.

Problem Solving and Leadership:

• Proactively address any issues or challenges in the kitchen, demonstrating effective problem-solving and decision-making skills.
• Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless service execution.

Menu Planning and Inventory Management:

• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.
• Manage inventory levels and supplies, ensuring adequate stock while minimizing waste and spoilage.

We are actively looking for experienced Singaporean Bakers and Pastry Chefs to join our expansion into the international market. Applicant must be able to take ownership in their field of work, be creative and at the same time, have knowledge about traditional bread making or pastries. Applicant shall also be able to think out of the box and be independent given specific projects and tasks by the management. English communication is a must.