Total 5,185 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to interact with English and Chinese speaking colleagues effectively
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Responsibilities

-Preparing and arranging of food ingredients to meet the daily production demands

-Operating a variety of kitchen appliances including mixer and ovens

-Packaging of finished products to be sent to outlets / hotels

-Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils

We are looking for Head Chef to organize the kitchen’s activities

- Control and direct the food preparation process and any other relative activities

- Plan orders of equipment or ingredients according to identified shortages

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Follows and upholds all health codes and sanitation regulations

- Monitor inventory levels of commonly used items

- Arrange for repairs when necessary

- Maintain records of payroll and attendance

- Performs other duties assigned

- Foster a climate of cooperation and respect between co-oworkers

- Oversee the work of subordinates

- Be fully in charge of hiring, managing and training kitchen staff

- Estimate staff’s workload and compensations

** Proven experience as Head Chef

** Exceptional proven ability of kitchen management

** Ability in dividing responsibilities and monitoring progress

** Outstanding communication and leadership skills

Roles & Responsibilities

F&B Food Service Company looking for Chef

Must have at least 5 years of culinary chef experience in food business.
Must be able to cook good
Must be able to monitor the kitchen's daily full operations;

1. Ordering raw materials
2. Maintaining and controling food costing
3. Job scheduling of all kitchen staffs & helpers
4. Ensure timely delivery of all cooked food
5. Ensure good food hygiene & cleanliness of kitchen
6. Ensure top-notch quality of food
7. Able to plan different weekly menu for the kitchen

We are looking for Head Chef to organize the kitchen’s activities

- Control and direct the food preparation process and any other relative activities

- Plan orders of equipment or ingredients according to identified shortages

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Follows and upholds all health codes and sanitation regulations

- Monitor inventory levels of commonly used items

- Arrange for repairs when necessary

- Maintain records of payroll and attendance

- Performs other duties assigned

- Foster a climate of cooperation and respect between co-oworkers

- Oversee the work of subordinates

- Be fully in charge of hiring, managing and training kitchen staff

- Estimate staff’s workload and compensations

** Proven experience as Head Chef

** Exceptional proven ability of kitchen management

** Ability in dividing responsibilities and monitoring progress

** Outstanding communication and leadership skills

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tanjong Pagar / Maxwell
Salary Range: $2500 - $3200

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

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

• Coordinates daily tasks with the Sous Chef.
• 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 always of the highest quality.
• 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.
• 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 Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Maxwell / Tanjong Pagar
Salary: Up to $ 3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate
  
  

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Are you passionate about providing exceptional dishes and creating memorable dining experiences?

Rosso Vino is looking for enthusiastic individuals to join our team as Sous Chef!

Highlights:

• Singaporean or PR Salary ranging from S$4000 to S$4500 in basic pay
• Two staff meals are provided per day
• Transportation provided after 11 pm
• Experience in Italian cuisine is required

If you're ready to embark on a rewarding career journey and contribute to the success of Rosso Vino, apply now! Join us in creating unforgettable dining experiences and become a valued member of our dynamic team. Apply today and take the first step towards an exciting career in hospitality!

We are hiring a Asian Cuisine Chef

Requirements:

-Chef with at least 3 years experience in hotpot restaurants

-Well versed with Chong Qing spices and condiments

-Experience in Asian Wok

-Good culinary knowledge and knife skill

-Able to do wood fire grill

-Knowledge in traditional soup bases

-Able to work shifts

-Able to work on weekend and public holidays

We are looking for Head Chef to organize the kitchen’s activities

- Control and direct the food preparation process and any other relative activities

- Plan orders of equipment or ingredients according to identified shortages

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Follows and upholds all health codes and sanitation regulations

- Monitor inventory levels of commonly used items

- Arrange for repairs when necessary

- Maintain records of payroll and attendance

- Performs other duties assigned

- Foster a climate of cooperation and respect between co-oworkers

- Oversee the work of subordinates

- Be fully in charge of hiring, managing and training kitchen staff

- Estimate staff’s workload and compensations

** Proven experience as Head Chef

** Exceptional proven ability of kitchen management

** Ability in dividing responsibilities and monitoring progress

** Outstanding communication and leadership skills

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Nearby Maxwell / Tanjong Pagar MRT
Salary: Up to $ 2800

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Main Duties and Responsibilities

We are seeking an experienced and talented Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Executive Chef with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Job Descriptions

• Report to and support the Sous Chef / Senior Chef de Parties in their duties in running the kitchen
• Ensure that all food items are prepared and served with outstanding quality and presentation, adhering to the recipe, process and presentation standards provided by the Company at all times
• Ensure kitchen operates in a timely manner that meets the Company's quality standards
• Ensure kitchen practices good control on food portions, minimizing food wastage and spoilage
• Prepare all menu items in the designated food preparation section provided to you by the Company
• Ensure that the kitchen and equipment are always clean, organized and sanitized and the kitchen teams meet all stipulated regulations including sanitary and food safety guidelines
• Take charge of kitchen opening, closing and other side duties
• Keep the workstation and kitchen equipment clean, organized and sanitized

Job Requirements

• Min 3 years experience in hot and cold side kitchens
• Experience in Japanese or Western cuisine preferred

Benefits

• $300 yearly allowance for medical and wellness (after probation)
• 13mth Bonus issued in 0.5mth (Jul) + 0.5mth (Jan)

Working hours

• 5 days work week/44 hours

looking for a passionate chef

Direction for company, Muslim halal cooked food restaurant, and Muslim wedding

• Prepare and cook meals according to the outlet's menu and prepare for the wedding menu.
• Ensure food quality and presentation meet the outlet's standards
• Monitor and maintain inventory levels and order supplies as needed
• Collaborate with the management team to plan and develop new menu items
• Train and supervise junior kitchen staff to ensure efficient operations
• Adhere to food safety and hygiene regulations at all times
• Responsible for stocks and control of wastage- Maintain a clean and organized work environment
• Handle customer inquiries and special requests promptly and professionally
• Assist in the development and implementation of cost-effective strategies to maximize revenue

Requirements:

• Min 5 years of experience
• Strong knowledge and skills in food preparation, cooking techniques, and Muslim cuisine
• Knowledge of relevant culinary techniques
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Excellent communication and interpersonal skills
• Strong attention to detail and ability to work under pressure
• Must be able to work on weekends, public holidays, and rotating shifts

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Salary: $2500 - $3000 (depends on experience, all in, no OT pay as it's fixed shift)
Address: Bugis (190 Middle Rd, #02-17 Fortune Center, Singapore 188979)
Working Days: 5.5 days, Tues - Sat, Sun (11am - 3pm)
Working Hours : 11am - 2.30pm, 5pm - 10pm
Off day: Sun (Half day) & Mon (full day)

Job Responsibilities:

• Mise en place preparation, fry Sides, sauté sides, cooking pastas and sauces.
• Set up and handle all stations in the kitchen in daily operations.
• Ensure freshness of ingredients.
• Cook food items accurately to standard recipes.

Requirements:

• At least 2 years + to 3 years experiences.

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

Job Descriptions

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work and beautification duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Collaborates with Sous Chef to create new ideas for their sections
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned

Job Requirements

• Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie
• Robatayaki experience would be preferred
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

Job Descriptions

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work and beautification duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Collaborates with Sous Chef to create new ideas for their sections
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned

Job Requirements

• Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie
• Japanese cuisine experience would be preferred
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Set up workstations with all needed ingredients and cooking equipment
• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments on food preparation to accommodate customers specific request such as special diet or allergies
• Ensure great presentation by dressing dishes before they are served
• Season food according to recipes or company needs
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Manage and ensure kitchen food cost is on a healthy range
• Minimize food wastage
• Able to assist additional duties as requested by Superior and Management as and when required.

Job Requirement:

• Proven experience as Cook
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Excellent physical condition and stamina
• Able to work independently and under pressure
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in hot and humid environment
• High school diploma or equivalent; Diploma from a culinary school will be an advantage
• Able to work flexi shift, and able to work on Weekends & Public Holidays
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Your talent is welcome!

Victus Group Asia is a food solutions company, focused on the following sectors:

1. High-quality catering solutions for the education industry (e.g. canteen services, bento meals, school events)
2. Memorable events in our historic venue (weddings, corporate, parties) within Singapore’s Masonic Hall building, with great food and drinks,

As we scale up and level up, we are looking for the right Chef de Partie to support our Culinary Teams.

The Chef de Partie, a trained chef is responsible for a range of different food preparation in kitchens for meat & fish, vegetables, sauces and/or pastries. He/she meets the Sous Chef daily to review the requirements of the day’s meals and time frames for in-house service and/or dispatching to delivery. Supervise the assigned workstation functions and assign duties and responsibilities to the team of commis cooks.

Every day is different however, your standard responsibilities will be the following:

Key Tasks

1. Clean and Sanitise work areas at the start and end of work shift
2. Ensure that utensils and equipment are cleaned/ functionable and ready to use and prepare food
3. Prepare, cook and present quality dishes within the speciality kitchens
4. Familiar with the menu and know the ingredients, method of cooking and the cooking time
5. Monitor portioning by correctly using ingredients & equipment to minimise loss and wastage
6. Collaborate with the Sous Chef in creating menu items, recipes and developing dishes
7. Train and monitor the team of commis cooks for proper service in operation, cleaning and maintaining equipment and tools
8. Assist with basic food preparation/ packaging and in service operations when required

Functional / Technical Experience

• Previous experiences in events/ catering/ cafeteria in high-volume production environment
• Food Safety and Hygiene and Basic Food Allergens
• Workplace Safety and Health for Kitchen Operations
• Hot and Cold kitchen preparation and cooking
• Time management and planning
• Teamwork and Interpersonal Skill; communicates easily/ openly with integrity
• Multicultural awareness and able to work and thrive within a culturally diverse environment

Qualifications

- WSQ Food Safety and Hygiene-1

- Minimum Professional Certificate or NITEC in Asian/ Western Culinary Arts is recommended

Benefits

1) Flexibility for weekend work based on business needs

2) Consistent working hours

3) Duty Meals are provided

4) Reporting place of work; Pasir Ris

5) Growth + development opportunities and career advancement

6) Medical Coverage

We wish to keep the hiring process simple, brief and friendly! For this job role, the process is as follows:

1. A brief screening call with our HR Specialist
2. A 3-day Skills Assessment along with an interview by the Head Chief

The job role offered will be based on your skill set, adaptability and flexibility.

At Victus, we are authentic, ambitious, passionate and caring.

Responsibilities

• Knowledge in cutting, slicing, and filleting different types of fish
• Inspecting the quality of fruits, vegetables, and fish used to prepare sashimi/ sushi dishes
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
• Well versed in all Japanese cuisines such as yakitori, noodle/ rice dishes, sushi, other hot/cold appetizers
• Maintaining a clean work environment in order to prevent food contamination
• Washing, peeling, cutting, and slicing ingredients
• Properly washing and drying all dishes, utensils, cooking instruments and cutting boards
• Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
• Packing take-out orders as needed
• Removing garbage, replacing garbage bags, and washing garbage cans.
• Mopping and sweeping the kitchen areas as required
• Storing ingredients and food items according to food safety standards.
• Ensure that kitchen and working area is properly organized and kept clean at all times.

Requirement

• 3 years relevant experience in the Japanese restaurant/ Izakaya
• Able to maintain high standard of food quality.
• Independent and self-motivated learner
• Take full responsibility for food menu development.
• Capable to support every team in the kitchen.
• Creative and passionate.
• Able to work long hours and rotating shift.

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 2 years
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working hours

• 5 days / 44 hours (Including weekends and PH)

Position title : Hotel cook

• Location: Beach Road
• 6 days ; Monday - Saturday (6.30am - 3pm) [off day based on schedule]
• Salary : $2,800 - $3,000 ( depend on experience)

Responsibilities & Duties :

• Preparation and cooking the food according to our café menu to our guest and cooking staff meal to all employees during each working day.
• Ensure all food and other items are stored properly.
• Maintenance high standards of food hygiene and kitchen cleanliness.
• Oversee the work of subordinates.
• Plan,discuss,create and derive new menu items if required.
• Other duties assigned by the management.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]