Total 5 cake pastry chef job vacancies in Education / Training category in Singapore

Somma is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Menu development and Research & Development activities supporting Chef Partner’s concepts
• Organisation and documenting of new and current recipes into a system that is easily utilised by the culinary operations team, ensuring SOPs, recipes are followed
• Conducting training and development of recipes to current and new staff under Chef Partner’s concepts
• Support the Chef Partner in planning and manage activities with the Marketing department relating to overseas events that the Chef Partner is engaged in
• Logistical liaison and project manager for overseas promotional/4-hands trips that the Chef Partner is engaged in to both external and internal contacts
• Food cost and savings for concepts under Chef Partner
• Support Chef Partner in operations where necessary

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Somma is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Menu development and Research & Development activities supporting Chef Partner’s concepts
• Organisation and documenting of new and current recipes into a system that is easily utilised by the culinary operations team, ensuring SOPs, recipes are followed
• Conducting training and development of recipes to current and new staff under Chef Partner’s concepts
• Support the Chef Partner in planning and manage activities with the Marketing department relating to overseas events that the Chef Partner is engaged in
• Logistical liaison and project manager for overseas promotional/4-hands trips that the Chef Partner is engaged in to both external and internal contacts
• Food cost and savings for concepts under Chef Partner
• Support Chef Partner in operations where necessary

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Responsibilities

• Developing new product according to development requests and involve in improvement of existing products
• Developing application recipes to optimize product design for new and existing products
• Look out for new trends and new products in the market
• Responsible for developing prototypes for customer in a given time frame
• Evaluation of new ingredient submissions
• Conduct food tasting and sensory evaluation
• Maintain proper documentation to support costing, lab scale formulation of new and existing products and any supporting documents.
• Work closely with inter-departments on the development and launch of new or improved recipes
• Perform ad-hoc duties assigned by immediate superior

Job Requirements

• Recognised culinary qualification or similar discipline
• At least 2 - 5 year of relevant experience in restaurant/ hotel business/ food manufacturing industry
• Experience in different Asian cuisine, bakery and Dim Sum would be useful for daily R&D work
• Passionate about food product development
• Creative in food preparation and presentation
• Meticulous with good organizational skills
• Team player with good interpersonal skills
• Proficient with Microsoft Office
• Proficient in Mandarin and English (spoken and written) as need to liaise daily with Mandarin and English speaking associates

Salary range: $2200 - $2700 + OT

Working hours: 8:00am – 5:00pm (6 days)

Location: Bedok North

Well established Nyonya Restaurant

Job Scope

• Prepare and produce various types of traditional Nyonya kuehs, including but not limited to ondeh ondeh, ang ku kueh, and kueh lapis.
• Maintain the authenticity and taste of kuehs.
• Measure, mix, and cook ingredients with precision to ensure consistency and quality.
• Operate and maintain kitchen machinery, including the Rheon machine, for tasks such as dough preparation, portioning, and filling insertion.
• Troubleshoot basic issues with machinery and escalate complex problems to the maintenance team.
• Conduct visual and taste checks to ensure kuehs meet company standards.
• Ensure cleanliness and hygiene of the work area and adherence to food safety regulations.

Requirements

• GCE ‘O’ Level and above
• No experience required as training will be provided

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Research & Development Sous Chef

Overview

A fantastic opportunity for a creative, passionate and driven individual to be part of a growing manufacturing company with opportunities for long-term career progression as the business grows. You will be the expert in recipe development and culinary innovation.

As a R&D Sous Chef, you will work closely with the management and quality assurance department to develop new recipes and refine taste profiles through experimentation for B2B customer – Café, Education, Catering and Retail products. You will train kitchen team members, supervise and coordinate all culinary activities. You are also responsible for preparing consistent, high quality food products and improve efficiency to streamline kitchen operations.

Responsibilities include:

• Create new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations
• Confirm product formulations and other information for constructing product specifications and documentation
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes
• Plan, manage and run panel sessions and sensory tests on food products
• Review ingredients to meet customer needs and requirements
• Monitor and maintain product quality and food safety system
• Conduct food safety and shelf-life risk management during the product development stage
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Conduct studies to discover ways to improve the efficiency of production processes
• Ensure manufacturing and processing staff wear appropriate sanitary and protective gear to ensure health and safety
• Monitor every aspect of production to ensure compliance with established procedures and standards
• Oversee the maintenance, repair, and replacement of production equipment to ensure smooth work operations
• Set production objectives and implement action plans for achieving set targets
• Conduct forecast to identify potential risks and contingencies in a proposed project
• Prepare periodic reports to update upper management on food production activities
• Create workshifts to ensure round-the-clock food production operations
• Maintain accurate inventory of raw materials and processed food products
• Ensure products and raw materials are stored properly at optimum conditions
• Carry out surveys to identify customer requirements and adjust to meet such needs
• Follow all safety and sanitation policies when handling food and beverages

Minimum qualifications

• At least 8 years of relevant working experience in F&B
• Culinary-related certifications/Diploma preferred
• Fluency in English and Chinese

Requirements

• Good communication and interpersonal skills
• Able to work within deadlines and well-organised in handling multiple projects
• Strong and proven track record of executing projects
• Positive attitude and eager to learn
• Display strong initiative and able to work independently
• Thrive in a fast-paced environment and able to adapt quickly
• Strong understanding of food manufacturing processes
• Proficient in cost management and production efficiency strategies
• Knowledge in food safety and quality hygiene systems e.g. HACCP, GMP, Food safety management systems e.g. ISO 22000, AIB, FSMS 22000, etc.
• Creative, detail minded, with excellent communication skills and can work independently and as a team
• Strong project management and influencing skills