Total 181 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in D02 Anson, Tanjong Pagar

• Oversee kitchen operations and ensure everything runs smoothly
• Delegate tasks to kitchen staff
• Train new kitchen staff
• Ensure kitchen equipment is functional and order new equipment as needed
• Oversee cleaning and sanitizing of kitchen equipment and workstations
• Manage food and inventory purchases
• Ensure customer satisfaction
• Adhere to health, sanitation, and safety regulations
• Cook food in a timely manner
• Inform wait staff about daily specials
• Ability to remain calm and undertake various tasks
• Up-to-date knowledge of cooking techniques and recipes
• Culinary school diploma preferred
• Handling non-halal food

Job Overview:

We are seeking a talented and innovative Chef to join our team. The ideal candidate will have a passion for culinary excellence and be responsible for creating delicious and creative dishes, mentoring aspiring chefs, and contributing to a vibrant culinary community. Experience in high volume cooking will be an advantage. You'll be working with state of the art equipment.

You'll responsible for:

1. Menu Development: Design and develop creative and appealing

menus for high volume production which can

be brought to market. These menu should

reflect diverse culinary styles.

2. Hands On Cooking: Prepare dishes in accordance with recipes and

cost containment.

3. Team Collaboration: You will be working with many food

entrepreneurs who are trying to bring their

product to market. You will need to learn, teach

and even modify their cooking styles and

techniques to suit high volume cooking.

4. Member Support: Provide guidance and mentorship to members

using the co-share kitchen. Assist them with their

recipes and cooking techniques.

5. Quality Control: Ensure all raw ingredients are received in the best

condition in accordance with the quantity and type

ordered.

6. Health and Safety: Maintain a clean and organized kitchen, adhering

to all health and safety regulations and guidelines.

7. Events Participation: Assist in planning and executing culinary events,

workshops, and demonstrations.

8. Inventory Management: Manage inventory, order supplies, and

maintain equipment to ensure the kitchen

runs smoothly.

What You need:

1. Qualifications: Minimum WSQ Diploma in Culinary Arts and 'O' Levels

2. Must be able to read, write and speak English and Mandarin well.

3. Good culinary skills with a strong understanding of various cooking

methods and commercial kitchen equipment.

4. Excellent Communication and interpersonal skills.

5. Able to work under pressure.

6. Good leadership skills, must be able to teach and mentor other

Chefs.

What we offer:

- 5 day work week

- 14 days annual leave, medical and dental benefits

- 13th month AWS and incentives

- Dynamic and collaborative work environment

- Opportunity for professional growth and development

1) Help in the preparation and design of all food and drinks menus

2) Produce high quality plates both design and taste wise

3) Ensure that the kitchen operates in a timely way that meets our quality standards

4) Fill in for the Executive Chef in planning and directing food preparation when necessary

5) Resourcefully solve any issues that arise and seize control of any problematic situation

6) Manage and train kitchen staff, establish working schedule and assess staff’s performance

7) Order supplies to stock inventory appropriately

8) Comply with and enforce sanitation regulations and safety standards

9) Maintain a positive and professional approach with coworkers and customers

GU:UM Contemporary Grill is looking for a Head Chef to join our growing family.

The main job responsibilities are:

- Organize kitchen stations

- Oversee all menu prep

- Inventory ordering and budgeting

- Strong team leadership

- Manage staffing shifts

A prior role as Head Chef for at least 1 year is required, with a total Back of House experience of at least 6 years.

POSITION OVERVIEW:

Chef will be responsible for overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, creativity, and efficiency. The ideal candidate will possess strong leadership abilities, good culinary skills, and a passion for delivering memorable dining experiences.

Menu Development and Planning:

• Create and develop innovative and appealing menus that align with the restaurant's concept and target audience.
• Stay updated on culinary trends, seasonal ingredients, and new cooking techniques to keep the menu fresh and exciting.

Key Requirements

• Applicants must be willing to work shift duties including weekends and public holidays.
• Team player with good communication skills.
• Good people management skills.
• Good communication skills.

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Supervise all commis chef's in the department.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.

Cafe Sofi by Pasta Brava is a well-known company among food connoisseur for its authentic Italian food. We are looking for an individual who is able to manage the company finances, implement IT solutions to smoothen the company processes and uplift the digital brand of the company.

Responsibilities

- Responsible for daily smooth operation of department.

- To ensure the food quality is standard and consistent.

- To ensure there is always sufficient supply of food items.

- To give traning and guide for junior staffs.

- To follow the all Company's rules and regulation.

- Control the food cost and quality.

- must be able write Italian language in order to creat menu.

- must be able to speak Italian language to greet customers.

- must have Italian restaurant working experiences.

- must have knowledge of Italian Menu and wine.

- Able to work under pressure.

- Good attitude

- Must be able to work with team and take responsibility.

Only Singaporeans / PR & Malaysian Work Permit with SPM

* If interested please send your resume to [email protected]

We opened a new concept Japanese restaurant at Duxton Road(Tanjong Pagar) in middle November 2024.
We are real Japanese restaurant managed by Japanese.
Would you like to join us?

Singaporean / PR /LTVP only (Sorry, no available quota for foreigners)

<Full Time>
*Dinner only(no Lunch)
*6 days work a week
*44 hours / week
*Employment benefits according to MOM regulation.
*Follow company rules and regulations.

Location : 47 Duxton Road(Tanjong Pagar)

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Kitchen chef(Full Time)
Basic Salary Range : $2,800-$3,300
Responsibilities include handling a wide range of raw cargoes and ingredients, managing food stocks and working with an attention to detail to fulfill all orders -within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to - work during our opening hours have a full - understanding of food safety and sanitation practices.

*********************************************************************

Please Whatsapp to 8316 9902!!

Position Summary

Junior Sous Chef supervises the staffs and oversees daily operations of the kitchen. He/She ensure that the food preparation is according to SOPs and upkeep kitchen hygiene standards.

Responsibilities

• Ensure quality of food items according to the standards in place and all food items are in perfect sanitary condition
• Comply and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and checking and controlling cooks applying all standards in place
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food products
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers
• Ensure a cooperative and professional rapport is maintained with all external controls
• Build and promote a cooperative working climate, maximizing productivity and employee morale
• Provide constant feedback to the line cooks on their performance, creating a work environment which values trust and transparency
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times

Join Our Team at Zén – A 3-Michelin-Star Experience in the Heart of Singapore

Are you an ambitious and talented chef eager to elevate your career in a world-class, award-winning kitchen? Zén, one of only three three-Michelin-starred restaurants in Singapore, is seeking a dynamic Demi Chef de Partie to join our exceptional team.

At Zén, we offer a gastronomic journey that blends the finest local ingredients with world-class delicacies. Our carefully curated tasting menu is served in a stunning three-story shophouse in downtown Singapore, where each dish is crafted to perfection.

Key Responsibilities for Demi Chef de Partie at Zén:

• Prepare and Execute Dishes to Perfection: Assist in the preparation and execution of dishes in accordance with Zén's high standards, maintaining impeccable quality and consistency.
• Work Across Multiple Stations: Oversee designated sections of the kitchen, ensuring all ingredients are properly prepared and the team is organized, efficient, and productive.
• Collaboration and Team Support: Work closely with the Sous Chefs and Chef de Partie to ensure smooth communication and teamwork within the kitchen, assisting other stations when necessary.
• Maintain Cleanliness and Organization: Uphold cleanliness and hygiene standards at all times, ensuring that the kitchen is a safe and efficient working environment.
• Train and Mentor Junior Staff: Provide guidance and mentorship to junior team members, helping them develop their skills and understanding of Michelin-star kitchen standards.
• Ingredient Handling: Ensure proper storage and handling of ingredients, minimizing waste and maximizing the quality of each dish.
• Creativity and Innovation: Contribute to the development of new dishes and menu items, bringing creativity and passion to the kitchen while adhering to the core principles of Zén's culinary vision.

Employee Benefits Include:

• Competitive Salary
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

Why Join Zén: At Zén, we don’t just create exceptional dishes – we create an extraordinary work environment. You will have the opportunity to work alongside a talented, passionate team in a Michelin-starred restaurant. We are committed to your professional growth and offer continuous training and development to help you achieve your culinary goals.

Joining our team means becoming part of a family that is driven by culinary innovation, teamwork, and excellence. At Zén, your creativity will flourish as you contribute to one of the most exciting dining experiences in Singapore.

If you are a motivated, dedicated chef with a passion for excellence, we invite you to apply and be part of the extraordinary culinary experience we offer our guests.

Demi Chef – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Demi Chefs to join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

Key Responsibilities:

• Food Preparation & Cooking:Assist in the preparation and cooking of dishes in your assigned section (e.g., hot kitchen, pastry, or cold kitchen) following Brasserie Astoria’s standards and recipes.
  Ensure all food is prepared with precision and attention to detail, maintaining high quality and consistency.
  
• Station Management:Support the management of your designated section, ensuring cleanliness, organization, and efficiency throughout service.
  Monitor inventory and report any shortages or equipment issues to the Sous Chef or Head Chef.
  
• Quality Control:Ensure that all dishes leaving the kitchen meet the highest standards of quality, taste, and presentation.
  Assist in maintaining hygiene standards and adhere to food safety regulations at all times.
  
• Team Collaboration:Work closely with the kitchen brigade to ensure smooth communication and coordination during service.
  Assist junior chefs and apprentices as required, fostering a positive and collaborative environment.
  
• Menu Support & Innovation:Contribute to the development and innovation of new dishes and seasonal menus.
  Maintain a creative approach while ensuring the menu stays true to the Brasserie Astoria concept.
  
• Training & Development:Participate in on-the-job training to enhance your culinary skills and knowledge.
  Take responsibility for personal growth and improvement within the culinary field.

At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.

Employee Benefits Include:

• Competitive Salary
• Opportunities to attend relevant industry courses (e.g. WSET)
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

If you are an enthusiastic, motivated individual with a commitment to excellence, we invite you to join our Back of House team and help us create extraordinary dining experiences at Brasserie Astoria.

Chef De Partie – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Chef De Parties to join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

Key Responsibilities:

• Station Management:Take full responsibility for the daily operation of your designated section (e.g., hot kitchen, cold kitchen, pastry, or grill).
  Ensure that all dishes are prepared and presented to Brasserie Astoria's high standards.
  Supervise and train junior kitchen staff to develop their skills and maintain quality control.
  
• Food Preparation & Cooking:Lead the preparation and cooking of high-quality dishes, adhering to established recipes and techniques.
  Ensure consistency in the preparation, taste, and presentation of all dishes served from your section.
  Manage mise en place for your section and ensure it is well-organized and fully stocked for service.
  
• Team Leadership:Manage and mentor junior chefs, commis chefs, and kitchen assistants within your section.
  Provide guidance and support to your team, ensuring they understand the standards and expectations for quality and efficiency.
  
• Quality Control:Monitor the quality of food during service to ensure consistency, presentation, and taste meet the highest standards.
  Ensure compliance with food safety, hygiene, and sanitation regulations.
  
• Menu Contribution & Innovation:Work closely with the Sous Chef and Head Chef to develop and refine dishes and seasonal menus.
  Contribute ideas for new dishes, menu enhancements, or special promotions that align with Brasserie Astoria's concept and elevate the guest experience.
  
• Inventory & Stock Management:Oversee the ordering, storage, and management of ingredients for your section.
  Ensure that the stock is used efficiently, minimizing waste and ensuring ingredients are stored and handled properly.
  
• Operational Support:Collaborate with other chefs and kitchen staff to ensure smooth kitchen operations, especially during peak service times.
  Ensure your section is prepared for service and that any issues are addressed promptly to avoid disruption.

At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.

Employee Benefits Include:

• Competitive Salary
• Opportunities to attend relevant industry courses (e.g. WSET)
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

If you are an enthusiastic, motivated individual with a commitment to excellence, we invite you to join our Back of House team and help us create extraordinary dining experiences at Brasserie Astoria.

Job Descriptions

• Control and direct the food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring kitchen staff.
• Managing and training kitchen and service staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records attendance
• Contacting the Executive Chef in the event of an emergency.
• Maintain high standards of behaviour and discipline throughout their shift
• Comply with nutrition and sanitation regulations
• Foster a climate of cooperation and respect between co-workers
• Having high communication skills and leadership
• Correctly use and maintain the security of equipment
• Actively promoting a customer focused culture within the kitchen and service teams and promptly addressing any customer complaints, concerns or queries.
• Ensuring that fresh food and the full menu choice is available throughout the service period.
• Providing a chef presence on dining area when required.
• Working with front and back of house developing clear communication and an inclusive culture among all staff.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Suggesting ideas to develop and improve the food and service provided to meet and exceed the expectations of all its customers.
• Working as an active and co-operative member of the team, willing to be flexible in approach to changes in practices and customer demands and needs.
• Ensuring that all appropriate procedures are properly completed and appropriate kitchen records are maintained, in keeping with statutory requirements and policies and procedures.
• Taking responsibility for your actions and your part in maintaining a safe working environment in all areas.
• Proactively identifying risks and eliminating accidents from the work place by promoting an excellent Health & Safety culture and practices among staff.
• Reporting all complaints and incidents affecting health or hygiene to the Executive chef.

Job Requirements

• Minimum 8-10 years of Fine Dining experiences
• A familiarity with Japanese ingredients and seasons is desirable but not mandatory.
• Michelin star experience is preferable, but not essential
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English

Benefits

• One MICHELIN star restaurant

Working Hours

• 10:00-15:00, 17:00-22:30
• Close on Thursday, Sunday and PH

Join Our Team at Zén – A 3-Michelin-Star Experience in the Heart of Singapore

Are you an ambitious and talented chef eager to elevate your career in a world-class, award-winning kitchen? Zén, one of only three three-Michelin-starred restaurants in Singapore, is seeking a dynamic Chef de Partie (CDP) to join our exceptional team.

At Zén, we offer a gastronomic journey that blends the finest local ingredients with world-class delicacies. Our carefully curated tasting menu is served in a stunning three-story shophouse in downtown Singapore, where each dish is crafted to perfection.

The Ideal Candidate:

• Has at least 1 year of experience in a similar role.
• Michelin star experience is preferred, but not essential.
• Is a team player who thrives in a high-pressure, fast-paced environment.
• Has a passion for delivering exceptional culinary experiences with attention to detail.

Key Responsibilities:

As a Chef de Partie (CDP) at Zén, you will play an integral role in supporting the Head Chef and Sous Chef to maintain the highest standards in our kitchen. You will be responsible for ensuring the consistent delivery of high-quality food while supervising junior chefs and interns.

Your key responsibilities will include:

• Overseeing daily food preparation and ensuring all tasks meet the quality standards set by the restaurant.
• Coordinating with the Sous Chef to manage daily tasks and kitchen operations.
• Supervising and mentoring junior chefs and interns to help them develop their skills.
• Ensuring the production, preparation, and presentation of food is of the highest quality at all times.
• Maintaining operational efficiency by managing food costs and ensuring guest satisfaction.
• Adhering to all food safety standards, including proper storage, sanitation, and temperature control.
• Cultivating a secure and friendly working environment with effective communication across the team.
• Continuously assessing and improving quality control and service standards.

Employee Benefits Include:

• Competitive Salary
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

Why Join Zén:

At Zén, we don’t just create exceptional dishes – we create an extraordinary work environment. You will have the opportunity to work alongside a talented, passionate team in a Michelin-starred restaurant. We are committed to your professional growth and offer continuous training and development to help you achieve your culinary goals.

Joining our team means becoming part of a family that is driven by culinary innovation, teamwork, and excellence. At Zén, your creativity will flourish as you contribute to one of the most exciting dining experiences in Singapore.

If you are a motivated, dedicated chef with a passion for excellence, we invite you to apply and be part of the extraordinary culinary experience we offer our guests.

Job Descriptions

• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction and quality on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Assess quality control and adhere to service standards

Job Requirements

• Minimum 3 years of Fine Dining experiences
• A familiarity with Japanese ingredients and seasons is desirable but not mandatory.
• Michelin star experience is preferable, but not essential
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Be able to work effectively as part of a team

Benefits

• One MICHELIN star restaurant

Working Hours

• 10:00 - 15:00, 17:00 - 22:30
• Close on Thursday, Sunday and PH

Plan, prepares, and cooks food items to ensure the highest quality service and experience for customers

- Keep the kitchen organized and running efficiently

- Ensure proper food handling, sanitation and following food storage procedures

-Able to work in fast -paced environment

- Cook, clean assist other cooks and staffs.

- Menu planing

About Us

Tucked away in a charming shophouse on Neil Road, we offer a delightful fusion of French and Japanese-inspired pastries. By day, indulge in our intricate french-inspired mousse cakes and curated tea pairings. As night falls, we transform our pâtisserie into a sanctuary of elevated plated desserts and unique tea cocktails.

Our travels to cake kingdoms abroad have taught us that the best flavours are when they are in season. That’s when you get the best, the richest and the most bombardistic explosion of flavours in your mouth. That’s why sometimes we switch up our menu because we only want the best taste in our customers’ bellies.

Our brand story

The sight of a rainbow brings instant smiles. And that’s what we at Arc-en-ciel (pronounced as “ar-kon-see-ell”, means rainbow in French) hope for you too. Indulge in our sweets that will bring big happy smiles on your faces. Because that’s why we do what we do, and hope to bring more smiles in your lives through us.

Our motto

Big happy smiles on your faces with a brightness in your eyes. That’s what inspires us to do the things we love - sweets with a whimsical touch that’s both amazing to look at and taste.

If you are like us who love being in the happy cake business, and want to be part of a team that does what they do because of what it means for our customers, we’d like to welcome you to be part of our little team that lives for belly smiles.

Your day to day

• Work closely with chef owner for the daily productions, preparation and presentation of menu items
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Able to work on given tasks independently with precision and high quality
• Able to work in an efficient and timely manner
• Establish and maintain effective employee working relationships
• Monitor, check and receive ingredient stock
• Able to commit to working at least 4 days a week (including weekends)
• Opportunity to create new items on the menu
• Opportunity to be converted to full timer

What we need from you

• 1 year related experience in a cake shop of similar capacity will be good but not necessary as training and guidance will be provided
• Valid Food Safety Level 1 certification as required by Singapore Food Agency (SFA)
• Great communication skills
• Meticulous with an eye for detail
• Highly motivated and responsible individual
• Able to multi-task and ability to handle stressful situations
• A willingness to learn as you go
• Able to take feedback well and takes own measures to improve
• Only Singaporeans can apply

What we offer

• 44-hour working week
• Workplace insurance
• Opportunity to grow your passion
• Support to build an exciting career ahead

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Supervise all commis chef's in the department.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.

Company Description

Grain Traders is a good food company that believes in nourishing people beyond meals. We serve inspired and consciously-prepared meals ready for enjoyment. The Grain Traders movement is not just about helping people eat well - We believe nourishment comes in many forms. Our team members are an essential part of this movement and we invite you to join us as we grow! If you enjoy working in a fast-paced exciting environment with an exceptional team, this is the place for you!

Job Description

Reporting to the Head Chef and Sous Chef, the Chef de Partie will be responsible for the majority of duties and responsibilities such as kitchen food preparation, and maintaining the highest personal hygiene & kitchen cleanliness standards. You are passionate about the culinary industry and creating memorable experiences for our team members and guests.

Job Highlights

5-day work week - Monday - Friday (Alternate Saturday, Sunday, Public Holiday Off)
Career Advancement Opportunities
Meals provided

Medical

Birthday Benefits

Staff Discount

WHAT'S ON YOUR PLATE:

• Create a warm, welcoming, and positive environment for team members & guests.
• Delivering the highest quality of food and service by maintaining consistency, and accurately following recipes, SOPs, and rules & regulations set by the company.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Recording and discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Communicates with the culinary supervisor and manager to ensure required prep work is completed and if assistance is required.
• Is responsible for culinary food inventory, ensuring proper rotation, labeling of Ingredients, and practices FEFO (First Expiry, First Out) to reduce product waste.
• Adheres to the highest level of food safety & hygiene standards and ensures the cleanliness of chillers, freezers, and kitchen.
• Ensures all equipment is in good and safe working condition and alerts your supervisor or manager when items need repair or replacement.
• Protects the integrity of all recipes and procedures.
• Follow safety procedures and policies to ensure a safe environment.
• Overall team player and ability to work diligently to achieve outstanding service quality.
• Nurtures culinary skills, and trains and supervises junior team members on all recipes.
• Ensures proper food safety and hygiene standards are upheld by team members at all times.

INGREDIENTS YOU WILL BRING TO THE TABLE:

• 3 to 5 years of kitchen experience in a fast-paced kitchen.
• Possess good leadership and management skills.
• Fully understand and embody Yonder’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
• Create an environment that is welcoming, respectful, and filled with positivity for team members and guests.
• A proactive team player that embodies our spirit of entrepreneurship and treats everyone with mutual respect.
• Strong interpersonal and problem-solving abilities.
• Ability to work well under pressure in a fast-paced environment.
• Proactive and willing-to-learn attitude.
• Results-oriented and impeccably organized.

Work Location: Tras Link

Working Week: Tuesday to Sunday (One day rest per week)

Working Hours: 12 hours per day (with a one-hour lunch break)

Monthly Salary: S$8,800 to S$9,800

Job Responsibilities:

1. Able to produce more than 200 portions daily and master the whole kitchen yourself - manage all kitchen and food operations, preparation, and cooking.
2. Take care of creating social media content for pictures and texts, and have a track record of building a social media Instagram page with 3000+ followers.
3. Responsible for managing the company's finances to ensure all the payments internally and externally are accurate and on time.
4. Comply with local country food hygiene standards and all health and safety protocols.
5. Follow up on the Company’s health and create short-term and long-term plans for the restaurant.

Job Requirements:

1. Six years’ experience as a crepe master and restaurant manager specializing in making authentic galettes and crepes from Bretagne, France.
2. Possession of a master of product development is an advantage.
3. Must have a certificate as a crepe master to know how to prepare the right ingredients and dough traditionally.
4. Have six years’ plus as a head chef and possess restaurant management experience on several premises.
5. Experience in successfully launching new businesses.
6. Fluent in English, French, and Swedish, as you must communicate with internal (shareholders in French and Swedish) and external stakeholders, including French suppliers and clients.

Stinky Durian Desserts by 99 OLD TREES

Job Highlights

• Work Life Balance
• R&D Budget
• Career Progression

Job Description

Roles & Responsibilities:

• Assist the Pastry Chef in the operation of the pastry/bakery department and responsible for the proper efficiency and profit functioning

• Willingness to learn and abosrb key baking matrix to handle production, able to Train and bring knowledge through experience

• Follow staff duty roster and job assignment where required

• Comfortable working with the "KING OF FRUITS"

• Adhere to the company’s standards in food hygiene and safety practices in the kitchen area

• Assist in the preparation and production of the company’s products (baking and decorating of cupcakes, whole cakes and/or cookies, tarts, choux pastry preparation of ingredients, setting up of baking utensils and equipment, & packing the products for delivery)

• Maintain a proper food costing on all merchandise utilized to minimize food wastage

• Check all 'mis-en-plus' and quality of merchandise prepared in the bakery room

• Ensure proper storage of all perishable material accordingly to the First-in-First-Out Policy

• Other ad-hoc duties as assigned

Job Requirements:

• Candidate must possess at least a Diploma or Certificate in Pastry and Baking

• Able to learn and adapt swiftly

• Able to work individually as well as efficiently in a team

• Able to present a positive and professional attitude at all time

• Able to adapt with the fun-loving and mischievous brand ethos.

• Must be able to work on shifts, weekends, and public holidays.

• 5 days work week, Tuesday to Sunday, 8am-6pm

• Pay Package will be adjusted according to work week requirements and experience

• Part-Time: $12-$14 per hr

• Full-Time: $2500-$3200 per mth

Job Description: Chef de Partie – North Indian Cuisine

Position Overview:We are seeking a skilled and passionate Chef de Partie (CDP) specializing in North Indian cuisine to join our kitchen team. The ideal candidate will have a deep understanding of North Indian flavors, ingredients, and cooking techniques, and will be responsible for preparing high-quality dishes, ensuring consistency and excellence. You will oversee a specific section of the kitchen, working closely with the Head Chef and other team members.

Key Responsibilities:

1. Food Preparation:Prepare and cook authentic North Indian dishes, including curries, tandoori items, breads (naan, paratha, roti), and biryanis.
   Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
   
2. Kitchen Operations:Manage a specific section of the kitchen (e.g., curry station, tandoor, or appetizers).
   Maintain consistency in cooking and portion sizes as per recipes and standards.
   
3. Supervision & Training:Supervise junior chefs and kitchen assistants, ensuring they follow proper techniques and hygiene standards.
   Assist in training new kitchen staff on North Indian cuisine and kitchen operations.
   
4. Inventory & Stock Management:Monitor stock levels for your section and ensure timely requisition of ingredients.
   Minimize wastage and maintain proper storage of ingredients in compliance with food safety standards.
   
5. Hygiene & Safety:Ensure cleanliness and organization in your workstation at all times.
   Comply with food safety, sanitation, and health regulations.
   
6. Collaboration & Innovation:Work closely with the Head Chef to develop new recipes and seasonal menus.
   Provide input on ways to improve menu offerings and optimize kitchen efficiency.
   

Requirements:

• Experience: Minimum 2-3 years as a CDP or similar role, specializing in North Indian cuisine.
• Knowledge: Proficiency in traditional North Indian cooking techniques, use of spices, and operation of a tandoor.
• Skills: Strong organizational and multitasking skills, attention to detail, and the ability to work under pressure in a fast-paced environment.
• Education: Culinary certification or equivalent experience in Indian cuisine is preferred.
• Language: Basic communication skills in English; knowledge of Hindi or other Indian languages is a plus.
• Flexibility: Willingness to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive salary
• Opportunities for growth and development within the company
• A dynamic and collaborative work environment
• Meals during shifts and other staff benefits

Join us and bring your passion for North Indian cuisine to life in a vibrant, professional kitchen environment!

Senior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $3500 - 5200

Chef de Partie-

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $2500 - 3200

Junior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $3500-4500