Total 211 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in D23 Hillview, Dairy Farm, Bukit Panjang, Choa Chu Kang

Join Our Team and Enjoy Fantastic Benefits!

Be a part of the culinary team for an all-American craft burger restaurant with potential to expansion to higher position with a bar & grill concept in development. Responsibilties include daily food preparation, cooking, ordering supplies, cleaning and overall maintenance supervision of the kitchen procedures.

Must have a minimum 2-4 years kitchen experience, food safety & hygiene certificate, ability to work and collaborate with the team in a positive environment as well as work indepently, good organization and problem solving skills.

If you are interested in growing your career with an upcoming brand, then this is the right environment to learn & fine tune your culinary skills, and the high potential of progressing into a full service bar & grill concept in the near future.

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.

Dimsum Restaurant

Shop Address

5 Kadayanallur Street Singapore 069183

(Beside maxwell food centre)

We welcome you to join us and be part of our success as the following positions:

1. Full Time Dim Sum Chef

From S$ 3,500/month (44 hours/week)

★6 days work per week (1 off day on weekday)

★Probation period 6 months

Benefits for Full Timer:

*Uniform provided

*Staff meal provided

*Staff insurance provided

*Annual leave starts from 7 days/year

*Medical benefits

(Up to 14 days for paid outpatient sick leave and 60 days for paid hospitalisation leave. The 60 days of paid hospitalisation leave includes the 14 days paid outpatient sick leave entitlement.)

*Medical claim (1 receipt $30, up to $300/year)

*Attractive bonus schemes

*Entitled to OT pay (if OT is required)

Please whatsapp us at 9236 8664. We can discuss further.

Be a part of the culinary team for an all-American craft burger restaurant with potential to expansion to higher position with a bar & grill concept in development. Responsibilties include daily food preparation, cooking, ordering supplies, cleaning and overall maintenance supervision of the kitchen procedures.

Must have a minimum 1-2 years kitchen experience, food safety & hygiene certificate, ability to work and collaborate with the team in a positive environment as well as work indepently, good organization and problem solving skills.

If you are interested in growing your career with an upcoming brand, then this is the right environment to learn & fine tune your culinary skills, and the high potential of progressing into a full service bar & grill concept in the near future.

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT)

DUTIES & RESPONSIBILITIES

CHEF DE PARTIE

· Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant.

· Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

· Coordinates daily tasks with Chefs.

· Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

· Ensure that the production, preparation and presentation of food are of the highest quality

· at all times.

· Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

· Full awareness of all menu items, their recipes, methods of production and presentation standards.

· Follows good preservation standards for the proper handling of all food products at the right temperature.

· Operate and maintain all department equipment and reporting of malfunctioning.

· Ensure effective communication between staff by maintaining a secure and friendly working environment.

· Establishing and maintaining effective inter-departmental working relationships.

· Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business

· Personally responsible for hygiene, safety and correct use of equipment and utensils.

· Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

· Checks periodically expiry dates and proper storage of food items in the section.

· Consults daily with chef on the daily requirements, functions and also about any last-minute events.

· Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

· Should be able to set an example to others for personal hygiene and cleanliness on and

off duty.

· Daily feedback collection and reporting of issues as they arise.

· Assess quality control and adhere to restaurant service standards.

· Possess food safety qualifications.

· Carry out any other duties as required by management.

Responsibilities

• Prepare ingredients for cooking, including washing, peeling, cutting, and measuring
• Assist in cooking and assembling dishes according to the menu and recipes.
• Maintain cleanliness and organization of the kitchen workstations, equipment, and utensils
• Adhering to proper food handling and safety procedures
• Follow proper food handling and safety procedures to prevent food contamination
• Assisting in inventory management by keeping track of stock levels to prevent shortage
• Building a smooth working relationship with other culinary team members to ensure timely and efficient food preparation
• Collaborating closely with front of house team to ensure accurate order fulfilment and a smooth operational flow
• Upholding high standards of food quality and presentation
• Any other duties as assigned

Requirements

• Prior experience working in a pre-opening team would be advantageous
• Basic knowledge of food preparation techniques and cooking methods
• Ability to work in a fast-paced environment and adapt to changing priorities
• Strong attention to detail and a dedication to maintaining high standards of cleanliness and sanitation
• Excellent communication and teamwork skills
• Willingness to learn and take on new responsibilities as needed
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Job Responsibilities:

- Daily preparation of ingredients used for dishes and meets the quality standards

- Ensure food is prepared in a hygienic manner and served on time

- Stock take ingredients and ensure that orders are placed on time to refrain from out-of-stock situation

- Maintain operating budget

- Plan daily food preparation in the kitchen

- Enforce safety and sanitation in the kitchen

- Assist in marketing on social media

Requirements:

- At least 1 year of kitchen management experience

- At least 1 year of culinary experience

- Strong organisational and time-management abilities

- Good decision-making and problem solving skills

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

Restaurant cum pub in Dempsey Area seeking Sous Chef

Key Responsibilities

• Work with the Head Cook to plan, coordinate and carry out the preparation of all orders
• Ensure dishes are well cooked and presented according to company's requirements and hygiene standards
• Work with team members in planning and developing the restaurant menu
• Understand current trend and develop new items periodically
• Ensure cooking area is organised and clean with utensils and applicances kept in hygienic conditions
• Assist in monitoring and maintaining kitchen inventory

Requirements

• Minimum 4-6 years working experience in relevant field
• Experiences in Chinese cuisine will be an advantage
• Willing to work in kitchen with small team size
• Start work in January 2025

Join Our Team and Enjoy Fantastic Benefits!

You will lead a team with two Chefs to support Farm To Table food preparation for our restaurant. We are open 7 days a week, however, the role is a 5 day work week (Weekends and Public Holidays must work). Your roles include:

• Controlling and directing the food preparation process

• Approving and polishing dishes before they reach the customer

• Managing and working closely with other Chefs and scheduling the weekly work roster

• Refining menu items, recipes and developing dishes ensuring variety and quality

• Determining food inventory needs, stocking and ordering

• Advising on choice of supplier based on Cost, quality and reliability of supplies

• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

• Being responsible for health and safety

• Being responsible for food hygiene practices

Looking to take in a responsible and positive Junior Chef.

If you are:

• Reliable and Responsible. You strive to do your best, and work together with the team to achieve results.
• Creative. You think imaginatively in recipe development and food presentation. Attention to detail, accuracy and professionalism are crucial.

Our cafe is a specialty coffeehouse with a coffee machine showroom, dedicated displaying industry coffee machines that we distribute. As the Chef, you will work hand in hand with the head chef and cafe team to create an upbeat environment, which provides efficient and delicious service and menu for your customers.

Location: 5 Minutes walk from Beauty World MRT.

Working Hours: 5 Day Work Week, depending on shifts.

Interested applicants are welcomed to apply with your resume to whatsapp +65 8073 5090. Malysians welcomed.

• 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

Job Title: Chef De Partie (Entry Level) (ID4643)
Location: Near Bencoolen MRT
Working Hours: 5 days, 44 hours per weeks
Salary: $2800-$3200

Key Responsibilities:
• Assist in the development of innovative and trendsetting culinary concepts, dishes, and presentations.
• Support the creation of unforgettable dining experiences that engage all the senses and delight guests.
• Collaborate with and support the head chef in mentoring and inspiring the culinary team, fostering a culture of creativity, excellence, and continuous growth.
• Help design and refine menus, ensuring a harmonious blend of flavors, textures, and visual appeal, as directed by the head chef.
• Uphold and enforce the highest standards of culinary quality, food safety, and sanitation practices in compliance with industry regulations.
• Work with the head chef to collaborate with suppliers and maintain strong vendor relationships for sourcing the finest ingredients.
• Assist in managing culinary budgets, controlling food costs, and optimizing kitchen operations for efficiency and profitability.
• Coordinate with other departments, including front-of-house staff, to ensure seamless and exceptional guest experiences.
• Participate in the training and development of culinary talent to build a strong, cohesive team.
• Advocate for sustainable practices in food sourcing, waste reduction, and energy conservation as directed by the head chef.
• Stay informed of culinary trends, techniques, and international cuisines to contribute to the evolution of our offerings.

Requirements:
• 1-2 years’ experience as a Chef De Partief a high-volume bar or restaurant setting.
• Broad knowledge of diverse cuisines, culinary techniques, and gastronomic trends.
• Creativity and passion for high-quality, innovative cooking.
• A commitment to maintaining the highest standards of food quality and safety.

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak.

SUMMARY

The role of a Senior Chef is to lead the kitchen team and manage daily kitchen operations in the absence of a designated Head Chef. This includes overseeing staff, driving kitchen efficiency, assisting with menu development, ensuring food quality and freshness, and managing inventory and budgets. The Senior Chef serves as the primary leader in the kitchen, maintaining high standards and fostering a positive and productive work environment.

RESPONSIBILITIES

• Acts as the primary leader of the kitchen, ensuring smooth operations during all shifts.
• Provides guidance and direction to kitchen staff, food preparation, and plating standards.
• Collaborates with the team to plan and adjust menus based on customer preferences, seasonal availability, and restaurant goals.
• Menu creation and development, aligning dishes with the restaurant's vision and customer preferences while maintaining high standards.
• Prepares and manages staff rosters to ensure optimal coverage and productivity.
• Implements and monitors the first-in, first-out (FIFO) system for food storage and ensures proper labeling and organization of all ingredients.
• Oversees kitchen readiness by ensuring stations are stocked and organized before peak service hours.
• Steps in as needed to perform any kitchen role, including dishwashing, to support the team during busy periods.
• Leads the training of new kitchen team members to meet or exceed restaurant standards.
• Manages inventory, ordering, and stock levels while minimizing waste and adhering to budgetary constraints.
• Continuously evaluates and improves kitchen processes to enhance efficiency, reduce waste, and maintain consistency in food quality.
• Ensures all food preparation and presentation meet restaurant quality and safety standards.
• Upholds strict adherence to food safety, hygiene, and sanitation requirements across all kitchen operations.
• Maintains kitchen organization and fosters professional growth through training opportunities for team members.
• Coordinates with restaurant management to address kitchen needs, budgets, and staffing concerns.
• Ensures compliance with all company policies, procedures, and operational guidelines.
• Attends meetings and training sessions as required by the management.
• Handles additional tasks and projects assigned by the restaurant management.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role:

Chef de Partie (Night Chef)

The Night Chef is responsible for the flawless execution of all culinary tasks during the overnight shift. Working independently, the chef ensures timely preparation for the morning shift and breakfast service while managing In-Room Dining orders. This role requires strong collaboration and coordination with the morning team to ensure a seamless handover.

What you will do:

• Manage daily kitchen operations, ensuring efficient station setup and execution for breakfast and overnight service, maintaining the highest culinary standards
• Collaborate on menu development and preparation of guest orders, maintaining consistent quality, portioning, and presentation standards.
• Plan and prepare food items thoughtfully to minimize waste and avoid shortages.
• Communicate effectively with the Sous Chef and front-of-house regarding menu updates or operational challenges.
• Monitor food costs, control waste, and assist in ordering perishables to maintain optimal inventory levels.
• Uphold food safety, hygiene standards, and proper storage practices, including labelling, stock rotation, and temperature monitoring.
• Train, motivate, and supervise kitchen staff, fostering teamwork and adherence to hotel standards.
• Lead by example with an organized, positive, and customer-focused attitude, especially under pressure.
• Operate and maintain kitchen equipment safely and effectively, ensuring cleanliness at all times.

What you bring:

• Minimum of 4 years of related experience in a similar capacity in the related position with Four Seasons or other organizations, preferably with a luxury hospitality brand.
• At least 2 year of experience working in Southeast Asia, particularly in Singapore.
• Excellent knowledge of International culinary techniques, ingredients, and flavour profiles. Knowledge of local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Deep understanding and knowledge of Food and Health Safety regulations and policies.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires the incumbent to be on a permanent overnight shifts basis, including weekends, and holidays.

Employment Highlights:

• 44 hours, 5 days week

Job duties & responsibilities:

• Perform food preparation and all cooking duties.
• Ensure the quality of food served in the highest standard possible.
• Ensure that the SOPs for all dishes are implemented.
• Be responsible for stocks and control of wastage, in according to Restaurant standards.
• Assist in maintaining and improving upon budgeted food cost
• Assist the head chef in the fulfilment of his or her duties to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues..

Job Requirements:

• Minimum culinary certificate or equivalent with minimum 3 years of relevant experience
• Possess positive attitude towards task assigned.
• Eager to learn and progress.
• Ability to transfer what has been learnt/taught and to practice effectively.
• Is always punctual for work and well disciplined.

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 Chef De Partie (In Room Dining) to join our team!

As a Chef De Partie (In Room Dining), we rely on you to:

• 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.

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.

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follows and regulations.
• Ensure all portion controls are strictly adhered to
• Ensure the highest standards of food production and presentation at all as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the codes of practice
• Ensure the kitchen is secure, clean and safe before going off shift
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Supervise and coordinate activities of cooks and workers engaged in food preparations
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments
• Performs miscellaneous job-related duties as assigned

2. Job Requirements

• Minimum 7 years of relevant experience
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual an recipes
• Ensure work surface, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure the high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practices
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils

2. Job Requirements

• Minimum 3 years of relevant experience in Western and Asian cuisine (preferably Japanese)
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Restaurant Regulations,

Ability to Work Under Pressure,

Exceptional Customer-Service Skills

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor Degree in Hotel Management

· Should have a solid 3 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

Company Background

Kith is known for simple and great breakfasts, traditional Italian pastas and GOOD coffee. Named for our philosophy and intimate atmosphere, Kith is where good coffee and delicious fuss-free fare, rally in a compelling invitation to come together and enjoy. We keep it simple and sincere in everything we do. With sincerity and care for the needs of the people it serves, Kith is a place where people are inspired and happy to work in. We believe in nurturing strong bonds with our people and the customers we serve through sincerity and honesty in all that we do!

Job Responsibilities

Kitchen Operation:

• Responsible for the creation, decoration, and presentation of foods.
• Responsible for overall kitchen operations.
• Prepare and cook food.
• Prepare Mise en Place.
• Ensure good kitchen hygiene and housekeeping duties.
• Ensure compliance with SFA regulations.
• Attend to all kitchen duties including stock checking and supplies.
• Maintain daily cleaning for all kitchen areas and equipment.
• Manage team schedule
• Lead, train, and manage a team of kitchen crew [when eneded]
• Able to exercise flexibility and adapt readily to changes/situations and think on one’s feet.
• Maintain high standards of food quality and safety.
• Enforcing strict adherence to health and safety standards in kitchen, maintaining a clean and organized workspace.
• Work closely with café supervisor to ensure excellent service.
• Undertake other assignments and/or ad hoc duties as and when required.

Other Requirements:

• Preferred at least 1-3 years working experience in Western restaurants or kitchen in-charge
• Culinary degree or relevant certification preferred
• Familiarity with food safety and sanitation regulations
• Basic knowledge of food safety and hygiene practices
• Positive work attitude
• Willing to learn
• Be a team player
• Attention to details
• Attendance and punctuality to work is required

Work Location

• West Coast

Remuneration & Working Hours

Salary: $2,800 to $3,300 Depending on experience & positions

Working Hours: 5 - 5.5 days per work week (44hrs + OTs) - Rotational weekdays/weekends off, PH off-in-lieu

Job Types: Full-time, Permanent

Benefits:

• Employee discount
• Staff meals provided
• Annual bonus
• Birthday vouchers
• Full CPF contribution
• Annual leave and sick leave

We welcome you to our friendly and family-oriented company. Interested applicants, please email your updated resume, earliest availability and expected salary to: [email protected]

We regret that only shortlisted applicants will be contacted.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

As a Chef de Cuisine, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. He would also be required to manage food cost controls.

What will I be doing?

As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:

People

• Supervise all employees during set-up, service and breakdown for each meal period.
• Ensure that sanitation standards as set forth by Hilton and local regulations are complying as well as the cleanliness and organization of the kitchen. HACCP
• Work together with the Executive Sous Chef in preparing marketing plan and Menus throughout the year.
• Verify that all scheduled staff is present and signed-in.
• Ensure training is occurring on an ongoing basis with all employees.
• Maintain discipline and motivation for employees.
• Ensure proper training is given to all line cooks.
• Actively work with Manhattan Managers, in having a smooth operation.
• Ensure kitchen employees are storing food properly, following a ‘FIFO’ system.
• Participate in the scheduling and performance evaluation of kitchen employees.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and staff.
• Support others kitchen department when required.

Product

• Able to prepare Appealing Menus that will fit the hotel/client budget and costing.
• Control all food preparation/storage.
• Ensure the service and food prepared are up to Hotel’s standard.
• Requisite all food items needed daily from the food storeroom in concert with all cooks.
• Verify the taste and presentation of food produced prior to meal periods.
• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s banquet function sheets.
• Inspect and supervise the sanitation and maintenance of equipment.
• Ensure that proper work orders is made and follow up accordingly.

Profit

• Control labor and food costs.
• Perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
• Assist the storeroom Receiving Clerk in reviewing the quality of goods received as necessary.
• Review the refrigerator areas of the kitchen and storerooms to ensure the proper usage of merchandise.
• Inform and keep the Executive Sous Chef up-to-date on problems and irregularities and recommends courses of action.
• Monitor and control the labor maximize productivity to produce a quality product while adhering to labor standards.
• Monitor and control the food cost by creative menu planning, keeping waste to a minimum.
• Assist in the development of a safe and clean working environment.

What are we looking for?

A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Previous Chef de Cuisine Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organizing skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Experience in Western and International cuisine preferred
• Ability to work a variety of shifts including weekends, days, afternoons and evenings

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!