Total 4 Junior Executive cake pastry chef job vacancies in Administrative / Clerical category in Singapore

Junior sous chef tournant for garde manger / meat and fish station / Pastry

Only Dinner service except Friday - Working hours 2pm onwards - 2 days off per week

• Responsible of the station

• Consitancy & quality control regarding Michelin star quality standards

• Responsible of the food elaboration & wastage optimisation

• Working alongside with the sous chefs and chef de cuisine , report daily stocks

• Responsible of orders from the station

• Attitude, profesionalism, and well behaviour with others kitchen staff to ensure happy ambiance

- Permanent

- Ubi Grove

- 44 hours per week, Mon to Fri: 7:00am to 4:30pm or 7:30am to 5pm. Alternate Sat: 7:30am to 12noon

- Up to $2,500

Responsibilities:

• Management of Food Supply
• Plan and purchase food and necessary supplies needed to provide food service, ensuring sufficient quantity of food and in a timely manner.
• Organise storage of food after its delivery or purchase
• Keep an accurate inventory of supplies and order replacement of supplies as needed.
  
• Food Preparation
• Assist the Head Chef.
• Set up workstations with all needed ingredients and cooking equipment, prepare ingredients to use in cooking.
• Prepare nutritious meals and snacks for infants, children and staff.
• Ensure provision for children with food allergy/medical exceptions.
• Practise safe food handling techniques in food preparation and storage.
• Distribute food and water to classroom.
  
• Hygiene
• Responsible for cleaning the kitchen between meals, including putting away food for future meals, washing pots and pans, utensils and plates, kitchen towels and cleaning counters and tables.
• Maintain a safe and sanitary kitchen, pantry and storage areas; wash items used for food preparation.
• Ensure proper disposal of leftover food product.
  
• Personal Development
• Attend training workshops, conferences in order to maintain and improve professional competence.
  
• Others
• Occasionally takes on extra duties, such as cleaning when the kitchen is short-staff
• Undertake any other adhoc duties or projects as assigned by supervisor
  

Period:

• Permanent

Location:

• Ubi Grove

Working Hours:

• Mon to Fri: 7:00am to 4:30pm or 7:30am to 5pm.
• Alternate Sat: 7:30am to 12pm

Salary:

• Up to $2,500

Requirements:

• Must possess at least Primary/Secondary School/"O" Level in any field
• Must possess food and hygiene certification
• At least 1 Year(s) of working experience in the related field is required for this position

Interested applicants, kindly email your detailed resume (MS Word format is preferred):
[email protected]

Please ensure that applications sent through email are no bigger than 1Mb.

We thank all applicants for your interest but regret to inform that only shortlisted candidates would be notified.

Success Human Resource Centre Pte Ltd (EA License Number: 97C4832)

3 Shenton Way, #19-01 Shenton House, Singapore 068805

T: 6337 3183 | F: 6337 0329 | W: www.successhrc.com.sg

GENERAL DUTIES:

• Is responsible for the daily smooth operation of the department and to take over in the absence of the Superiors. To ensure that food quality is of high standards and consistent. To ensure that there is always sufficient supply of all food items. To give training and guidance to junior staffs.

DUTIES AND RESPONSIBILITIES:

• Provides functional assistance and direction to the daily kitchen daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Instruct and delegate duties fairly and in an appropriate manner to the subordinates.
• Control the food cost and food quality in the kitchen.
• Supervise all subordinates independently and in a professional manner.
• Check that all kitchens are ready before the beginning of a meal period.
• Taste all the food items before the beginning of a meal period.
• Be responsible for the overall food cost, kitchen supplies, energy cost and utensils in the section.
• Assist in the preparation and control of the daily/ weekly market list with the section.
• Control the food quality and presentation in the kitchen.
• Ensure food cost budget are met every month.
• Maintain safety by adhering to safety policies, and be responsible to report accidents immediately.
• Proceed with caution when walking on slippery floors.
• Ensure proper safety instructions are given before operating any equipment.
• Responsible for planning of the work schedule.
• Ensure that all standard recipes are followed in the preparation process.
• Adhere to the NEA food hygiene standards.
• To be ready and responsible to perform any other duties as designated or required by Management and/ or Executive Chef from time to time.

Only shortlisted candidates will be notified.