Total 7 cake pastry chef job vacancies in Administrative / Clerical category in d21 upper bukit timah clementi park ulu pandan

Admin Coordinator (Catering)

Working Day: 4 Weekdays & 1 Weekend

Working hours:8am - 5pm / 9am - 6pm

Location: Senoko

Salary:$2,200 - $2,500

Job Description

Administrative Matters

• Prepare inventory listing of the pastry & production team and submit to the Account Department
• Maintain pending GRN Invoice on the Procurement System
• Vet through orders for the Production Team from the restaurants and ensure request are categorized accordingly
• Prepare petty cash claims
• Any other adhoc administrative duties as required

Logistics-related Matters

• Ensure food tags, menu cards and time stamp are printed before food delivery
• Ensure stock check is conducted and items below par level are submitted for order
• Checking of the Sales Order System and ensure function orders are printed out for the drivers and kitchen team
• Booking of delivery drivers for adhoc deliveries

Certification-related Matters

• Ensure implementation of Food Safety System and ISO22000 (forms recording, equipment temperature checks, etc)
• Maintain the Food Hygiene Certification File and ensure all food handlers have valid certiciates

REQUIREMENTS

• At least 1 year of administrative experience in the related field

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Responsibilities:

• Prepare daily meals tailored to the family's dietary needs, with a strong focus on nutrition and healthy eating.
• Create weekly meal plans and grocery lists, ensuring balanced and nutritious options.
• Cook a variety of cuisines, with an emphasis on Japanese dishes as a strong advantage.
• Maintain a clean and organized kitchen, adhering to food safety and hygiene standards.
• Accommodate specific dietary restrictions or preferences as required.

Requirements:

• Proven experience as a Personal Chef, Private Chef, or similar role.
• Proficiency in Japanese cuisine is a significant advantage.
• Strong understanding of nutrition and ability to create health-conscious meals.
• Attention to cleanliness, organization, and maintaining a tidy kitchen environment.
• Ability to work independently and manage multiple meal requirements.

Additional Qualities:

• Discretion and respect for family privacy.
• Adaptability to changing schedules and dietary needs.

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I regret to share that only shortlisted candidates will be notified. www.dadaconsultants.com EA Registration Number: R22108564 Data provided is for recruitment purposes only Business Registration Number: 201735941W. Licence Number: 18S9037

• Train and supervise the work of kitchen personnel in the respective sections.
• Produce high quality food in a specified area of the food preparation and ensure that this is also practised amongst all team members.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure proper storage of equipment and perishable items.
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be notified.

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.

Personal Butler

$5,500 - $8,000
Working location: Holland area
6 days Mon to Sat (8 hours +2 hours break daily)

Responsibilities:

• To liaise with maids, chef, drivers and manage housekeeping at home.
• Other duties as assigned.

Requirements:

• Degree in Hospitality / Hotel management is preferred.
• Prior experience in hotel management/cabin crew/personal butler or service line management will be an advantage.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be contacted.

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Able to conduct regular HACCP audits and documentation, to ensure there are adhered.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be contacted.