Total 857 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in D21 Upper Bukit Timah, Clementi Park, Ulu Pandan

Job Description

• Prepare and present high-quality pastries and desserts according to hotel recipes and standards, ensuring consistent taste, texture, and visual appeal.
• Support the Pastry Chef in daily culinary operations, including production, inventory management, and recipe development.
• Maintain a clean, organized, and sanitary work area at all times, adhering to strict hygiene standards and state/local health regulations.
• Assist with the setup and presentation of a la carte pastry orders and buffet dessert displays, ensuring an aesthetically pleasing and inviting presentation.
• Contribute to a positive and collaborative team environment.
• Follow all hotel safety and security policies and procedures.

Requirement

• Minimum 2 years of experience in bakery & pastry field, preferably with hotel experience.
• Certificate in Patisserie.
• Ability to work independently, as well as in a team.

• Good knowledge in producing pastry & bakery products
• Able to commend & control of Halal, HACCP central kitchen environment
• Ability to do costing and maintain cost effectiveness of production
• Min 5 year experience
• Required basic computer skill, and language skill
• Work place : 175 Pandan Loop Singapore 128459

Responsibilities:

• Execute and oversee the preparation of various pastries, desserts, and baked goods according to standardized recipes. Ensure high-quality presentation and taste of all pastry items.
• Contribute to the development and improvement of pastry recipes. Stay updated on industry trends and incorporate innovative ideas into the dessert menu.
• Maintain high standards of food quality, consistency, and hygiene. Conduct regular inspections to ensure that all pastry products meet the established standards.
• Supervise and coordinate the work of the pastry team. Provide guidance and training to junior pastry chefs and assistants.
• Monitor and manage inventory levels of pastry ingredients. Place orders for supplies to ensure the availability of necessary ingredients.
• Oversee the proper use and maintenance of pastry equipment. Report any malfunctioning equipment and coordinate repairs or replacements.
• Ensure that all food safety and sanitation standards are strictly followed. Implement and enforce proper hygiene practices within the pastry department.
• Coordinate with other kitchen departments to ensure smooth overall kitchen operations. Communicate effectively with the culinary team to synchronize efforts.
• Collaborate with front-of-house staff to address customer inquiries and special requests. Be prepared to discuss and recommend pastry items to customers.
• Ensure compliance with local health and safety regulations and food handling guidelines.
• Stay informed about new techniques, ingredients, and trends in the pastry and baking industry. Attend workshops or training sessions to enhance skills and knowledge.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• 1-2 years of experience as a Chef de Partie or in a similar supervisory role within a high-volume hospitality environment.
• Diploma or Certificate in Culinary Arts or equivalent professional qualification.
• Proven ability to lead and motivate team members.
• Meticulous attention to detail and a strong commitment to quality and hygiene.
• Excellent communication and interpersonal skills.
• Ability to work efficiently under pressure and manage multiple tasks simultaneously.

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

JOB SCOPE

• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
• Report to pastry management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

&

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Tasks & responsibilities

• Collaborate closely with the Executive Chef and Pastry Chef to design and execute a diverse pastry menu that aligns with the restaurant’s vision and policies.
• Oversee the daily operations of the pastry section, ensuring timely and efficient mise en place.
• Maintain the highest level of food presentation, quality, and standards across all dessert offerings.
• Manage the procurement of ingredients and supplies for pastry items, ensuring inventory accuracy and cost control.
• Monitor and manage food costs, budgeting, forecasting, and effective resource planning.
• Ensure compliance with hygiene and safety standards in the pastry section.
• Lead, supervise, and train the pastry team, fostering growth and development through knowledge transfer.
• Conduct market analysis and research to create new, innovative dessert recipes.
• Perform other duties as assigned, contributing to the overall success of the kitchen team.

Qualifications & experience

• Minimum with WSQ Certificate / Diploma in Pastry or equivalent.
• Proven experience as a Junior Pastry Sous Chef or in a similar role.
• In-depth knowledge of food safety, hygiene standards, and kitchen management.
• Strong organizational and leadership skills, with the ability to multitask in a fast-paced environment.
• Creativity and passion for developing innovative pastry recipes.
• Excellent communication and team management abilities

Benefits

• Competitive salary and benefits
• Opportunities for professional growth and development
• Employee discounts on food and beverages
• A supportive and creative work environment
• Staff meals provided for brunch and dinner
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance) + Good Career Progressioned

Job Responsibilities:

• Manage and oversee daily kitchen operations.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleaniness and hygiene standard.
• To perform ad-hoc duties as assigned by Superior.

Job Requirements:

• Candidate must possess at least a Secondary School/"O" Level, Professional Certificate/NiTec or equivalent.
• At least 5 years(s) of working experience in the related field is required for this position.
• Able to work on weekends, public holidays and late evenings.

KEY RESPONBILITIES

• To prepared and served is in accordance with the standards set by the Company.
• To keep high standard of cleanliness throughout the entire kitchen.
• To be familiar with all the Company’s rules and regulations.
• To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To ensure that standard recipes are followed and understood through personal involvement.
• To attend all relevant trainings as required.
• To ensure a high standard of cleanliness in the kitchen
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• To have timely follow-ups on all matters pertaining to the kitchen.

Job Summary

The Head Chef (Indian Cuisine) oversees the daily operations of the Indian kitchen, ensuring that all food items is prepared and presented in accordance with the Hotel's standardized menu guidelines.

Key Responsibilities

• Supervise the Indian kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
• Monitor regular standards of production to ensure highest level of quality
• Monitor all aspects pertaining to the control of the hotel’s food cost
• Participate in drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them whenever practical
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per requirements at all times
• Ensure consistent on the job training session for culinary colleagues and promote healthy and safety

Key Requirements

• Minimum three (3) years of experience in a same capacity as Indian Chef in international luxury hotel groups
• Have good knowledge and skills in Indian cuisine
• Able to cook authentic South Indian delicacies
• Possess passion and pride for delighting guests with food
• Possess good interpersonal skills, team player and positive attitude
• Able to work rotating shifts and on weekend and public holidays
• Able to multitask and thrive in a high pressure and fast-paced working environment

Supervise functioning of all kitchen team members, facilities and costs and contributes to maximizing the overall Food and Beverage Department performance

 Control and analyze, on an on-going basis, the following:

• Quality levels of production and presentation

• Guest satisfaction

• Merchandising and marketing

• Operating/ payroll/ food costs

• Cleanliness, sanitation, and hygiene

 Ensure optimum performance in all of the above areas

 Responsible for the production, preparation and presentation of all food items in both Together & Co and Team Member Restaurant (Jardine) to ensure highest quality at all times

 Establish and maintain effective employee relations and inter-departmental working relationships

 Conduct interview, employee orientation, performance appraisal, coaching, and counselling if necessary to ensure appropriate staffing and productivity. Consults Human Resources, as appropriate, in performing the above duties

 Develop formal training plans and conduct on-the-job training sessions for kitchen team members

 Keeps an up-to-date standard recipe file for all food items, to include:

• Sales history and sales mix

• Actual cost

• Par stock

• Production time

 Handle all internal and external guest complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily

 Responsible for the preparation of menus and participates in pricing policy in consultation with various departments concerned, by taking into consideration the following:

• Local requirements

• Market needs

• Competition

• Trends

• Recipes

• Potential costs

• Availability of Food and Beverage products

• Merchandising and promotion

 Carry out any other reasonable duties and responsibilities as assigned

• Following the guidance of the Executive Chef in the preparation and presentation of all menu dishes and other products made within the kitchen.
• Optimising the cooking processes with attention to speed, quality and delivery.
• Enforcing strict health and hygiene standards and maintaining impeccable quality standards within the kitchen and service areas at all times, including overseeing a daily and weekly deep cleaning schedule.
• Being part of a climate of smooth and friendly cooperation, communication, training & mentoring Junior Staff within the kitchen and service areas and with the store team as a whole.
• Experience in Michellin Star Restaurant
• Proven experience and responsibility in a busy, fast paced kitchen.
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices and understanding of trends and new styles.
• Attention to detail and high standards of presentation, creative flair and imagination.
• Able to work effectively as part of a team with a ‘can do’ attitude and a willingness to continually improve; cheerful, reliable and articulate.
• Food Hygiene qualifications and professional cooking qualification.
• Completed Food Hygiene Level 3

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.

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Sous Chef to join our team!

As a Sous Chef we require you to:

• Support daily menu planning and design
• Ensure a high quality of food & beverage is provided at all times
• Assist in supervising the daily operation of the kitchen
• Maximise profitability for the outlet
• Support the Chef on daily operation

Requirements:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Must have experience working in either a luxury restaurant or a 5* hotel environment
• A self-starter and a teamplayer
• Committed to serving food of the highest quality
• Enjoys being creative with an eye for detail
• Enjoys planning, organising and problem solving
• Communicates and write with fluency in English and local language
• Displays curiosity and takes time to learn and understand new culinary trends
• Enjoys being challenged
• Willing to work shifts

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

-Responsible for the day to day running of any given section

-Ensure consistency of food quality and presentation

-Attend briefing for special functions if required to do so

-Maintaining the cleanliness, stock control, organisation and standards of the section

-Assisting with the ordering on a daily basis, while keeping in mind stock usage, menu planning and business levels

-Constantly advising Chef on needs and ordering requirements

-Assist other Chef de Parties and help each other keep motivated and focused

-Take part in any training required

-Able to take control of any given tasks and maintain a high team spirit

-Keep recipe folders in good order and up to date if and when necesary

-Help to prevent waste of food of any kind and over production to mis-en-place

-Help to minimise the consumption of gas, electricity and water

-Ensure good staff communications and relations

-Ensure good kitchen security

In addition to monthly salary: S$50.00 food allowance per month and 1 meal provided per work day

Restaurant Name: Guccio Ristorante

https://www.guccioristorante.com/

NOTE: Applicants, please direct your application to the Director's email address: [email protected]

The Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in a high-end dining establishment. This role requires a strong culinary background, creative flair, and the ability to lead and mentor a team of junior cooks.

Key Responsibilities:

• Oversee the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Requirements:

• Proven experience as a Demi Chef/ Chef de Partie or similar role in Banquet within reputable restaurants or hotels.
• In-depth knowledge of cooking techniques, ingredients, and culinary trends.
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Join our team at Shangri-La Singapore and be part of a dedicated group committed to delivering moments of joy and hospitality. To apply, please submit your resume and a cover letter showcasing your relevant experience and your enthusiasm for the Demi Chef/ Chef De Partie role.

Shangri-La Singapore partners with the Employment and Employability Institute (e2i) under the Talent Attraction Programme, to grow the talent pool for the Hospitality industry. Career Switchers are also welcome.

The Head Chef is a vital part of the leadership team and is in charge of overseeing the overall direction and strategy of the restaurant's culinary offerings. In addition to taking a hands-on approach to effective resource coordination in the kitchen, he or she possesses the ability to inspire, motivate, and harness the team's culinary expertise and skills. The ability to think outside the box, the willingness to explore the unexplored territory, and the ability to set a good example for others.

Reporting to the General Manager, the Head Chef is expected to:

• Develop and uphold a cutting-edge culinary strategy that reflects a potential role to play in putting the plans into action quickly, profitably, and effectively.

• Develop, implement, and evaluate new menu options that are consistent with The Foreign Project brand concept to keep the menu exciting for all patrons and to encourage high levels of guest satisfaction and favorable reviews of the customers' culinary offerings.

• Keep up with new culinary innovations and is responsible for making decisions regarding the menu, including but not limited to, menu items, pricing, flavors, and cuisine characteristics, and presentation.

• Find ways to streamline and improve the current menu items and products. Develop a plan for the time and work required to implement new menu items, and give the regular leadership feedback to increase revenue and profit.

• Collaboration is required to ensure the smooth coordination and successful implementation of all cross-functional goals and deadlines.

• In charge of overseeing all kitchen operations and making sure that standards for food safety, hygiene, and food preparation are always upheld.

• Develop a comprehensive cost management strategy for market list products and daily inventories. To maximize profits while maintaining The Foreign Project's brand standards and/or customer expectations, ensure proper and efficient expense management and cost controls.

• Capable of engaging in confident interactions with the media and visitors to promote the brand, its ideas, and the food served at each individual restaurant.

• The development of the culinary team and The Foreign Project Group will be fueled by strong leadership, mentoring, and coaching.

JOB DESCRIPTION

• Ensure food quality, presentation, and safety standards are being adhered to.
• Responsible for the preparation of all dishes that are prepared in their section.
• Responsible for proper storage, labeling, and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes, enforces strict health and hygiene standards in the kitchen, and troubleshoots any problems that may arise.
• Assists the Chef with inventory control, scheduling, and ordering of kitchen supplies.
• Works closely with Chef de partie and above to ensure the kitchen is running smoothly and efficiently.

JOB REQUIREMENTS

• At least 2 years as a Demi Chef or similar role experience in a hotel environment.
• Be knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP
• Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate a real passion for menu planning and leadership

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

Le Bon Funk is a series of neighbourhood wine bars by Chef-Owner Keirin Buck, located in Club Street and Holland Village. Le Bon Funk presents a selection of exciting and accessible wines complemented by quality, never fussy, produce-led sharing plates.

Le Bon Funk 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:

• Planning and directing food preparation for the venue alongside the Chef de Cuisine
• Be a role model and guide junior team members
• Food quality control, cost control of ingredients.
• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Check the quality of ingredients when receiving orders from suppliers
• Monitoring stock and place order when there are shortages
• Food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

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 an interview.

Job responsibilities:

• Cooking of Chinese Cuisine
• Menu Planning and Costing
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Control and direct the food preparation process
• Up to date with culinary trends and optimized kitchen processes
• Minimized wastage of goods through good practice of First Expired First Out

Requirement:

• Valid food hygiene certification compulsory.
• Teamwork is required in the kitchen

JOB SUMMARY

The Chef de Partie is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the culinary team in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Sous Chef’s absence to ensure that the culinary team has proper direction.

1. Ensure food preparation & plating meets the specifications of guests in a timely manner.

2. Adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.

3. Support & ensure the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Assist maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Assist with managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Follow through all kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Support with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities.

10. Adhere to the implementation of action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 3 years of experience in European culinary and 2 years supervisory experience.

SKILLS:

· Knowledgeable and passionate about European and Asian cuisine preferred.

· Attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.

Job Title: Western Kitchen Head Chef

Location: Singapore, Bukit Timah

About Us: An Aussie dish inspired place where every bite is a little slice of happiness. Just 5mins walk from Bukit Timah MRT station, our café has been dishing out Aussie-fare deliciousness for 5 years. From scrumptious brunch to mouthwatering burgers, we're passionate about serving up good coffee, wholesome food at a honest price point, creating good vibes and unforgettable dining experiences for our guests.

Position Overview: As Head Chef you will oversee the day-to-day running of the kitchens and be able to manage, lead, motivate and develop the team. Responsibilities will include menu planning, managing the financial KPI's enabling business success, purchasing, health and safety including food hygiene procedures.

Responsibilities:

• Dive into the culinary world to lead in whipping up delectable dishes guiding junior cooks/chefs
• Keep our kitchen sparkling clean and organized – because a tidy kitchen is a happy kitchen
• Team up with fellow food enthusiasts to keep the kitchen fires burning during our busiest hours
• Embrace the journey of culinary discovery and savor every flavor-packed moment
• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Qualifications:

• A passion for food that rivals your love for your favorite TV show (seriously, we're looking for some serious foodie vibes)
• A sprinkle of positivity and a dash of can-do attitude
• Ability to dance gracefully (or at least semi-gracefully) through a fast-paced kitchen environment
• Flexibility to work a variety of shifts, including weekends and holidays
• For Singaporeans, PRs and LTVP Welcomed.
• 5+ years of experience in a back-of-house management position
• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions
• Able to work in small kitchens and a small crew of 3.

Benefits:

• Comprehensive salary package.
• Employee discounts on our mouthwatering menu offerings (because even kitchen wizards need to eat)
• A supportive and inclusive work environment where laughter and good vibes only is as essential as salt in a good recipe
• Paid time off and benefits package for eligible employees (because even culinary superheroes need a break)
• AWS bonus and bonus if KPI's are hit.

If you're ready to spice up your life (and your cooking skills), we want to hear from you. Join us at and be part of a culinary adventure that's as delicious as it is delightful.

To apply, please submit your resume along with a brief note introducing yourself and sharing your favorite food-related joke (because laughter is the secret ingredient to a happy kitchen). - you can ignore this part if you're not on board.

Job Description – Junior Sous Chef (Bakery)

• Perform his/her work as part of a high-performing team and be able to work independently
• Bake and supervise the variety of sourdough loaves and other products as required in the bakery to excellent quality
• Work efficiently to lead & drive the required amount for retail and wholesale production
• Drive training and have a thorough understanding of the company’s processes & SOPs
• Promote a culture of teamwork

Technical Skills & Production – Practical Assessment

• Feed starter and keep it secure
• Scaling/Measuring ingredients accurately
• Mixing both by hand and with an industrial mixer
• Cutting and shaping the dough

Dough Management

• Deep understanding of the fermentation process
• Timely cutting, shaping, and chilling
• Problem-solving for wet, dry, and slow dough
• General problem solving
• Effective daily time management and multitasking

Bake Management

• Scoring: deep understanding of scoring techniques based on dough composition
• Loading and unloading dough; speed and accuracy
• Quality control: consistent production and in-depth understanding of final product standards in terms of shape, color, taste

Attitude and Communication

• Sharing knowledge, helping team members as and when required
• A clear understanding of the production board and communicating this within the team
• Work closely with logistics to deliver products on time
• Exhibit a positive attitude within the workplace
• Exercise problem-solving skills
• Practice excellent communication always
• Answering inquiries, attending to the needs of business stakeholders within the company compliance

Health and Safety

• Food preparation and storage of items
• Identifying potential dangers within the workplace
• Looking out for your team members
• Safe lifting and not overstretching physical capabilities
• Identifying early onset injuries and alerting management
• Sharing ideas on safer work processes and/or improvements
• Ensuring you are well rested and taking good personal care

Equipment

• Thorough use and knowledge of the tools and equipment within the business
• Cleaning equipment
• Immediately communicating any issues to management
• Handling with care and respect

General

• Always maintaining a clean working environment
• A clear understanding of the production board
• Following cross-check and HACCP procedures daily
• Managing inventory, expiry use by dates, first in first out system

Job Requirements

• At least 5 years of working experience in the related field is required for this position
• Proficient in Microsoft Office
• Good communication skills
• Leadership abilities

We are currently looking to recruit an experienced Tandoor & Curry Chef for our outlet Tandoori Zaika. As the Tandoor Chef & Curry Chef you will be responsible for all the Tandoor and curry dishes for this busy fine dinging restaurant in Boat Quay.

The outlet offers modern and traditional Indian Cuisine in a sophisticated and truly intimate atmosphere. Each dish is freshly prepared by the Tandoor & Curry Chef, so we require a chef who is very experienced within the same cuisine.

DUTIES AND RESPONSIBILITIES:

Cook tandoori dishes on the menu following recipes

Overall responsibility for operations of tandoori dishes

Cook curry dishes on the menu following recipes

Overall responsibility for operations of curry dishes

Preparing food items by cutting, chopping and mixing

Producing new tandoori & curry dishes

Managing, training new assistance tandoor & curry chefs

Prepare tandoor dishes under instructions of Head Chefs & curry dishes

Allocate and oversee the work of the junior kitchen staff team including cleaning schedules.

In addition to the above, there are some general requirements that apply to all jobs in the restaurant

Participation in staff meetings.

Participation in training activities.

Participation in staff supervision and personal development review in the kitchen

Participate in quality assurance systems.

Take responsibility for the development of junior chefs within the curry section

All duties must be carried out to comply with:

Food Hygiene & Health and Safety requirements.

Statutory legislation, in particular the Health and Hygiene regulations.

Fire precautions.

EXPERIENCE AND QUALIFICATION INCLUDE:

An ability to work independently and as a team leader when essential

A positive attitude and commitment

Ability to supervise the kitchen team.

The ability to form positive relationships with colleagues.

Team player

Accountable