Total 20 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in d17 loyang changi

Summary

You will be the 2nd in-charge of the section and required to have an extensive knowledge and proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place.
• Prepare food items in accurate and standard portions/quantities.
• Prepare meals as directed and according to recipe, menu specification and expected standard.
• Attend to any last minute additional meal orders or menu changes.
• Assist Production Chef during Food Presentation.
• Ensure all prepared foods are properly labelled with Day Sticker.
• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
• Ensure staffs adhere to safety rules and regulation practices.
• Monitor and ensure food temperatures are within standard limits.
• Provide training, supervise and assign job to staff.
• Monitor and check staff attendance against roster and work schedule.
• Minimize wastage and optimize stock level of raw materials and ingredients.
• Monitor stock level of raw materials and products in the cold room or freezer.
• Submit wastage and spoilage report to Production Chef. 
• Adjust duty roster according to workload, if necessary.
• Plan and order dry store items ahead actual requirement. 
• Raise Work Requisition and liaise with Facilities & Engineering Department (FE) on breakdown of equipment or damaged facilities.
• Submit Daily Performance Report to Production Chef. 
• Undertake any other duties assigned by immediate superior.
• Ensure compliance with all workplace safety, security, and health policies and procedures

Requirements

• Minimum 10 years of experience in culinary operations 
• Must have a comprehensive culinary background in a specific cuisine

Job Description

• Prepare Mise-en-place.
• Prepare meals as directed and according to recipe, menu specification and expected standard.
• Assist Sous Chef and Production Chef during Food Presentation.
• Ensure all prepared food is properly labelled with Day Sticker.
• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
• Ensure staffs adhere to safety rules and regulation practices.
• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
• Monitor and ensure food temperatures are within standard limits.
• Provide training, supervise and assign job to staff.
• Minimize wastage and optimize stock level of raw materials and ingredients.
• Monitor stock level of raw materials and products in the cold room or freezer.
• Submit wastage and spoilage report to Production Chef.
• Check and ensure weight of meals is prepared to specifications.
• Plan and order dry store items ahead actual requirement.
• Conduct daily cold room/freezer/equipment inspection.
• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.
• Undertake any other duties assigned by immediate superior.
• Conduct daily cold room/freezer/equipment inspection.

Job Requirement

• Minimum 3 years of experience in culinary operations
• Must have a comprehensive culinary background in a specific cuisine

Job Description

• Oversee kitchen operations, food preparation, and compliance with safety and sanitation standards.
• Supervise and train kitchen staff, ensuring efficiency, quality, and professional growth.
• Manage inventory, control costs, and ensure high-quality execution of menu items.
• Create staff schedules, monitor labour costs, and adjust staffing based on business needs.
• Inspect food, equipment, and facilities to maintain quality and address issues promptly.
• Collaborate with the service team on dining requirements and handle HR matters and mentorship.
• Take responsibility and pride in delivering excellent kitchen performance.

Job Requirement

Qualifications

• Preferably, "O" levels or equivalent and above.
• Requires a basic hygiene certificate.

Experience

• A minimum of 10 years of progressive culinary experience in a 5-star hotel or exclusive club environment.
• Proven expertise in local, Western, or Teochew cuisines, with a strong portfolio of culinary creations.
• Previous experience in a leadership role as an Executive Sous Chef or Senior Sous Chef.

Skills & Knowledge

• Strong managerial skills to be able to run the entire kitchen operations.
• Strong Asian cuisine background.
• To be a team player, you must be able to work under pressure and long hours.
• Knowledge of Food Hygiene and related rules & regulations.

Job Description

• Possess good man-management, decision-making, problem solving, communication and training skills;
• Be able to promote team-building spirit within the work place;
• Be able to assist in planning roster and deployment of staff;
• Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
• Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
• Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
• Be able to ensure that staff adhere to HACCP and medina food safety requirements;
• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Monitor the performance of machines/equipment and report any malfunction;
• Prepare adhoc special requests for dishing last minute.

Job Requirements

• Preferably with minimum 8 years of relevant experience as a chef
• Able to use the computer for emails, MS Office, and systems related to areas of work
• Possess good decision-making, problem-solving, communication and training skills
• Have strong knowledge of different types of cuisine plus the various derivatives and be able to prepare for presentation
• Be able to promote team-building spirit within the work place

Job Description

You will be working in a commercial kitchen performing the below functions:

• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction;

Requirements

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in preparation of different cuisines
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work

Summary:

Indonesian Cuisine Chef ensures each menu item from his station(s) is/are prepared on time and meet the presentation style and quality standard required.

He or She also ensures that health and food safety standards are practiced and he helps troubleshoot any kitchen issues that may arise.

Job Duties and Responsibilities:

• Prepare Mise-en-place.
• Prepare meals as directed and according to recipe, menu specification and expected standard.
• Assist Sous Chef and Production Chef during Food Presentation.
• Ensure all prepared food is properly labelled with Day Sticker.
• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
• Ensure staffs adhere to safety rules and regulation practices.
• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
• Monitor and ensure food temperatures are within standard limits.
• Provide training, supervise and assign job to staff.
• Minimize wastage and optimize stock level of raw materials and ingredients.
• Monitor stock level of raw materials and products in the cold room or freezer.
• Submit wastage and spoilage report to Production Chef.
• Check and ensure weight of meals is prepared to specifications.
• Plan and order dry store items ahead actual requirement.
• Conduct daily cold room/freezer/equipment inspection.
• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.
• Undertake any other duties assigned by immediate superior.
• Conduct daily cold room/freezer/equipment inspection.

Job Requirements

• Minimum 3 years of experience in culinary operations
• Must have a comprehensive culinary background in a specific cuisine

As Chef De Partie (Pastry), you’ll organize kitchen operations whilst supervising junior team members. You will also be preparing our delicious pastries- helping to create memorable experiences for guests whenever they hold their events in our hotel.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Works with superior in the preparation and management of the department’s budget and is aware of financial targets
• Recycles where-ever possible and enforces cost saving measures to staff
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Prepare and design new pastries and cakes
• Communicates politely and display courtesy to guests and internal customers

What we need from you

• GCE O level qualification
• At least 2 years of experience working in the kitchen
• Prior knowledge to food safety

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Job Description

• Possess good man-management, decision-making, problem solving, communication and training skills;
• Be able to promote team-building spirit within the work place;
• Be able to assist in planning roster and deployment of staff;
• Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
• Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
• Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
• Be able to ensure that staff adhere to HACCP and medina food safety requirements;
• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Monitor the performance of machines/equipment and report any malfunction;
• Prepare adhoc special requests for dishing last minute.

Job Requirements

• Preferably with minimum 8 years of relevant experience as a chef
• Able to use the computer for emails, MS Office, and systems related to areas of work
• Possess good decision-making, problem-solving, communication and training skills
• Have strong knowledge of different types of cuisine plus the various derivatives and be able to prepare for presentation
• Be able to promote team-building spirit within the work place

Job Description

You will be working in a commercial kitchen performing the below functions:

• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction;

Requirements

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in preparation of different cuisines
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work

Job Descriptions

• Must be able work with minimum resources, lead a junior team under the supervision of a Sous Chef.
• Preparing specific food items and meal components at your station
• Following directions provided by the head chef and Sous Chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your kitchen.
• Supervise the cooks of arranging chiller, freezer and dry store in proper procedure.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.
• Assisting Sous Chef create new menu and suggestion.
• Responsibility in maintaining equipment is part of priority in kitchen property.
• Report immediate to ‘Maintenance group chat’ if any equipment faulty.

Job Requirements

• Singaporean or Permanent Resident
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent
• Able to work on weekends, PH and flexible shifts.
• A team Player

Benefits

1. Performance Bonus Bi-yearly. payable in February and August at the sole discretion of the Management based on the basics of company sales performance and individual staff performance.*
2. Relocation allowance $10/day: in the event staff worked outside their organic outlet cluster.
3. Commission: Daily commissions based on daily outlet sales. two percent (2%) & four percent (4%) of the day sales shared equally among the Kitchen*
4. Allowances. Footwear for work: S50 for 2 years.
5. Health Allowance: S150 annually (Body Checkup/Dental/Vaccination) Minimum six (6) months employment
6. Birthday Vouchers: S100.00 (kakis App e-voucher/Applicable after confirmation)
7. Motorbike Allowance: $5 per working day
8. Annual Leave: 7 days. Leave increment shall be one (1) day per subsequent year, up to a maximum of fourteen (14) annual days.
9. PH entitlement per MOM
10. one (1) Duty Meal will be provided per shift.
11. Transport will be provided only after 11 pm or transfer between outlets on official duties.
12. 30% Discount for staff purchases.

Working hours

• 5 days / 44 hours
• 6 days / 48 hours

As Cook, you’ll hold a significant role in pastry kitchen operations as you become an expert in preparing a wide variety of pastry items. You will also be helping to create memorable experiences for guests whenever they dine in our hotel.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings, other meetings and training sessions as scheduled
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Prepare, cook, serve and store a variety of pastry items
• Communicates politely and display courtesy to guests and internal customers
• Prepares in advance food, beverage, material and equipment needed for the service

What we need from you

● A minimum qualification in Diploma in Pastry & Baking

● At least 1 year of baking experience

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

A premium Spanish Tapas Restaurant Chain, serving cuisine which remains true to its Spanish Roots. A place of sophisticated design complemented by Spanish Decoration, Tapas Club, presents diners with an exquisite plate and creativity with the richness of authentic Spanish flavors.

RESPONSIBILITIES

• Assist in the daily operations of the kitchen
• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned

SKILLS

• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

OFFER

• Contract with the company
• Salary depends on experience
• Attractive benefits
• Good Career advancement
• Friendly working environment
• Medical benefits provided.

A premium Spanish Tapas Restaurant Chain, serving cuisine which remains true to its Spanish Roots. A place of sophisticated design complemented by Spanish Decoration, Tapas Club, presents diners with an exquisite plate and creativity with the richness of authentic Spanish flavors.

RESPONSIBILITIES

• Assist in the daily operations of the kitchen
• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned

SKILLS

• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

OFFER

• Contract with the company
• Salary depends on experience
• Attractive benefits
• Good Career advancement
• Friendly working environment
• Medical benefits provided.

Job Title: Commis Chef

Job Type: Full-time

About Oak & Ember:

Oak & Ember is a restaurant in Loyang committed to delivering authentic and flavorful culinary experiences. Our menu features a selection of burgers, pastas and expertly smoked meats, accompanied by homemade sides and sauces, all prepared with passion and precision.

More info at www.oaknember.com

Job Overview:

We are seeking a dedicated and enthusiastic Commis Chef to join our kitchen team at Oak & Ember. The Commis Chef will play a key role in assisting senior kitchen staff in the preparation of our signature smoked meat dishes, as well as maintaining kitchen cleanliness and organization. This is an excellent opportunity for an individual with a passion for cooking to grow and develop in a dynamic culinary environment.

Responsibilities:

• Assist in the preparation and smoking of a variety of meats, including brisket, ribs, and pork shoulder, according to Oak & Ember's recipes and smoking techniques
• Support senior kitchen staff in the production of homemade sides, sauces, and accompaniments to complement our smoked meat offerings
• Maintain cleanliness and organization of the smoking area, equipment, and kitchen spaces, adhering to food safety and sanitation standards
• Handle and store smoked meats and ingredients properly, ensuring quality and freshness are preserved at all times
• Collaborate with other kitchen staff to ensure smooth service and timely execution of food orders
• Learn and develop smoking and culinary skills under the guidance of experienced chefs, with a focus on Oak & Ember's unique smoked meat offerings
• Follow proper kitchen procedures and safety protocols, including the use of smoking equipment and handling of hot surfaces and tools

Requirements:

• Previous experience in a kitchen environment preferred but not required; a passion for smoked meats and a willingness to learn are essential.
• Ability to work effectively in a fast-paced environment and follow instructions from senior kitchen staff.
• Strong work ethic, reliability, and attention to detail.
• Willingness to work flexible hours, including evenings, weekends, and holidays.
• Basic knowledge of food safety and sanitation practices is an asset.
• Culinary degree or enrollment in a culinary program is a plus.

Benefits:

• Competitive hourly wage based on experience and performance.
• Opportunities for training and skill development in smoking techniques and culinary practices.
• Employee discounts and perks at Oak & Ember.
• Positive and supportive work environment within a passionate culinary team.

How to Apply:

Please submit your resume and a brief cover letter expressing your interest in the Commis Chef position at Oak & Ember to [email protected]

We appreciate all applications; however, only candidates selected for an interview will be contacted.

Oak & Ember is an equal opportunity employer and is committed to diversity in the workplace.

What’s on the menu for your next career move? As our As Executive Sous Chef, you’ll assist the Executive Chef to direct all kitchen activities in our all day dining Italian and prepare delicious Italian cuisine - helping create memorable experiences for guests whenever they dine in our hotel. You’ll also ensure your kitchens are able to run smoothly and abide to our high standards in terms of quality, kitchen maintenance, and inventory function. You will also be responsible for creating menus, controlling kitchen costs, and managing a team of Chefs.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered too To be aware of all financial budgets and goals
• To assist in the supervision and management of the culinary outlets to ensure total accountability for their profitability
• Ensure that all recipes and product yields are accurately cost and reviewed on a regular base
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• To delegate responsibilities to subordinates as required
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
• To manage associates fairly and take a personal interest in knowing all culinary associates
• To project a positive and motivated attitude amongst all associates
• The supervision of all stewards and their activities within the culinary department
• To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
• To plan, implement and record effective training programs for the respective associates in conjunction with the training manager and departmental trainers
• To ensure that all kitchens maximize productivity and morale and that associates consistently
• Conducts daily briefings and other meetings as needed to obtain optimal result
• Attends and participates to other meetings as required by the administrative calendar
• Assist the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
• Interacts with guests to gather feedback about food
• Works closely with F&B Service leaders to drive guest experience and breakfast targets
• Assist the Executive Chef conduct cleanliness and hygiene in all kitchens.

What we need from you

• A minimum qualification in Diploma in Culinary Arts
• At least 3 years of experience in the a supervisory level, including management experience

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Job Description & Requirements

• Monitor food stock and place orders
• Assist head chef in the planning of duty roster for kitchen staffs
• Maintain high standard of cleanliness and hygiene in the kitchen
• Controlling budgets and minimizing wastage
• Guide, train and motivate kitchen staffs to work more efficiently and effectively
• Work with team to create and develop new dishes to attract more customers
• Ensure smooth operation of the kitchen and adhere to health and safety standards
• Able to produce quality product in a timely and efficient manner for customers
• Perform any other duties and responsibilities that may be assigned

Requirements

• Excellent time-management skills
• Good communication and leadership skills
• Ability to remain calm and undertake various tasks
• Flexibility on working days and hours including weekends and public holidays
• Ability to spot and resolve problems efficiently
• Ability to multi-task

Job Responsibilities

• Works closely with the owner and is responsible for various aspects of kitchen operations
• Collaborate with the owner to create and develop menus that align with the F&B concept and standards.
• Oversee and participate in the preparation and cooking of dishes, ensuring that quality and presentation meet the restaurant's standards.
• Implement and enforce quality control measures to ensure that all dishes meet the established standards for taste, presentation, and portion size.
• Train and mentor kitchen staff, providing guidance on cooking techniques, presentation, and kitchen procedures.
• Ensure that the kitchen operates in compliance with health and safety regulations and hygiene standards.
• Address and resolve any kitchen-related issues promptly and efficiently.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• Experience and knowledge in Korean cuisine
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Knowledge of inventory and manpower management would be an advantage.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Adapt to fast-paced environments.

What’s on the menu for your next career move? As our Junior Sous Chef (Pastry), you’ll assist the Executive Chef/Pastry Chef to direct all kitchen activities in our Pastry kitchen supporting our all day dining Italian restaurant and our function spaces. You’ll also ensure your kitchens are able to run smoothly and abide to our high standards in terms of quality, kitchen maintenance, and inventory function. You will also be responsible for creating menus, controlling kitchen costs, and managing a team of cooks.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• To be aware of all financial budgets and goals
• To assist in the supervision and management of the culinary outlets to ensure total accountability for their profitability
• Ensure that all recipes and product yields are accurately cost and reviewed on a regular base
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the kitchen are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered too
• To manage associates fairly and take a personal interest in knowing all culinary associates
• To project a positive and motivated attitude amongst all colleagues

What we need from you

• A minimum qualification in Diploma in Pastry & Baking
• At least 3 years of experience in the a supervisory level, including management experience

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Job Description

• Possess good man-management, decision-making, problem solving, communication and training skills;
• Be able to promote team-building spirit within the work place;
• Be able to assist in planning roster and deployment of staff;
• Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
• Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
• Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
• Be able to ensure that staff adhere to HACCP and medina food safety requirements;
• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Monitor the performance of machines/equipment and report any malfunction;
• Prepare adhoc special requests for dishing last minute.

Job Requirements

• Preferably with minimum 8 years of relevant experience as a chef
• Able to use the computer for emails, MS Office, and systems related to areas of work
• Possess good decision-making, problem-solving, communication and training skills
• Have strong knowledge of different types of cuisine plus the various derivatives and be able to prepare for presentation
• Be able to promote team-building spirit within the work place

Job Description

You will be working in a commercial kitchen performing the below functions:

• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction;

Requirements

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in preparation of different cuisines
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work