Total 5,301 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in Singapore

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

Welfare and Benefits:

• Daily Meal Allowance
• Bi-Monthly Incentives
• 13 Month Salary
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

Welfare and Benefits:

• Daily Meal Allowance
• Bi-Monthly Incentives
• 13 Month Salary
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

The Culinary Chef manages head chefs , assistant chef and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner. Developing or preparing unique cuisine from the Bangladesh/North Indian/ Parkistani style of sides dishes, menus and engaging with sourcing raw herbs, spices and rare ingredients not found locally for the production of mentioned delicacies food.

~ Administer purchasing and receiving procedures.
~ Apply principles of culinary science.
~ Apply principles of food chemistry.
~ Apply principles of food psychosociology.
~ Apply principles of gastronomy.
~ Implement loss/risk prevention.
~ Innovate with new culinary ingredients.
~ Interpret culinary nutrition.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage cost and quality controls.
~ Manage culinary operations.
~ Manage food & beverage operations.
~ Manage inventory control system.
~ Manage site/outlet and equipment maintenance.
~ Master cook and chill methods.
~ Master recipes from various cuisines.
~ Perform culinary application and techniques.
~ Plan and develop menus for food service establishments.
~ Prepare herb and spice blends of various cuisines.
~ Use herbs and spices in various cuisine preparation and presentation.

- Handling and sourcing for rare and raw ingredients for the production of designed dishes with the head chefs.

Need to have self-knowledge and knowhow in preparing but not limited to the following dishes/delicacies:

Bangladesh / North Indian/ Pakistani Food Specials:

Paneer tikka masala, Paneer butter masala, Kadai subzi, Palak paneer, Aloo Gobi masala, Paneer shimla mirchi, Aloo mutter, Aloo baingan, Bhindi masala, Veg julfrizi, Malai kofta, Mutter paneer, Green pies masala

Non veg:

Andhara chicken curry, Egg masala, Prawn pepper masala, Prawn chettinad, Chicken chettinad, Mutton chettinad, Fish chettinad, Mutton pepper masala, Chicken adraki, Chicken kalapuri

Bhuna gose mutton, Chicken stew, Banrasi dumaloo, Butter chicken, Nawabi chicken, Chicken do pyaza, Punjabi chicken, Chicken tikka masala, Chicken hydrabad, Chicken Rogen Josh, Chicken handi, Nurgaish kofta (chicken $ mutton, Prawn curry, Fish masala, Kheema mutton, Mathi chicken, Chicken dhoiwala, TANDOORI NON VEG starter, Chicken sizzer, Mutton sizzer, Koriendar chicken sizzer , Chicken tikka Sizzer, Afghani chicken, Tandoori Chicken, Tangairi kabab, Chicken tikka, Angari kabab, Chicken Sikh kabab, Rasimi kabab, Hariyali kabab, Malai kabab, Kalme kabab

VEG SRARTER: paneer tikka, Veg sikh kabab, Gobi tikka, Hariyali aloo, Paneer sizzler, Gobi sizzler, NAAN and ROTI, Panner kulcha, Tandoori roti, Plain naan, Butter naan, Aloo parota, Garlic naan, Hariyali naam, Tandoori parota, Methi parota, Onion parota, Staft kulcha, Stoping naan (veg $non veg)

Our group is seeking experienced Head Chefs to join us and lead various restaurant concepts within our portfolio.

Our current establishments encompass a diverse range of dining experiences, from European cuisine and all-day dining at hotels to multi-food concepts within a container park. We are currently seeking innovative and accountable individuals to spearhead our up and coming casual European-Asian restaurant, Peranakan restaurant, and Southeast Asian-themed all-day dining café.

The ideal candidates will be responsible for developing creative and enticing menus tailored to each concept. Our focus is on exceptional food quality, ensuring that our intricate and fine dishes take center stage. These individuals will oversee kitchen operations for their respective restaurants.

As a talented professional in the culinary industry, you can expect opportunities for career growth and advancement within our organization.

Contemporary. Visionary. Suave, join us if you believe you have what it takes!

Responsibilities:

- Create high-quality, premium dishes and desserts that reflect the theme of each establishment.

- Efficiently manage and supervise daily kitchen operations.

- Develop classic and innovative menus that align with the unique concepts of each restaurant.

- Implement cost and quality control measures.

- Demonstrate effective manpower management skills through scheduling.

- Collaborate closely with other departments to achieve the company's objectives.

Requirements:

- Profound knowledge of respective cuisines, including culinary techniques and current trends.

- Ability to craft seasonal menus that showcase fresh ingredients.

- Culinary education from reputable institutions preferred.

- Minimum of 3 years of experience in a related field.

- Familiarity with hygiene, health, and safety practices and regulations (HACCP, H&S regulations).

- Experience in managing large-scale on-site and off-site premium catering.

- Proficiency in strategic planning and execution to meet company goals.

- Self-driven, hardworking, and capable of leading kitchen teams effectively.

We regret that only shortlisted candidates will be contacted for further consideration.

Senior Chef De Partie

Location: CHIJMES

Employment Type: Full-time, 5 days per week including weekends

Salary Range: $2300 to $2700 per month, depending on experience

Benefits: No salary deducted for CPF contribution

Meals provided

Salary increments after probationary period

Job Description:

We are currently seeking dedicated and skilled individuals to take up our role as Chef de Partie and Senior Chef de Partie. As a Chef de Partie, you will be responsible for preparing and cooking high-quality dishes in your designated section, ensuring that the standards of the kitchen are maintained at all times. As a Senior Chef de Partie, you will also be responsible for supervising and training junior kitchen staff.

Key Responsibilities:

• Prepare and cook dishes according to the menu and standards of the restaurant
• Ensure that food preparation areas are clean and hygienic at all times
• Assist in the development of new dishes and menus
• Supervise and train junior kitchen staff (Senior Chef de Partie)
• Maintain high standards of food quality and presentation

Requirements:

• Proven experience as a Chef de Partie or similar role
• Culinary qualifications or relevant certifications
• Strong knowledge of food safety and hygiene practices
• Ability to work well under pressure in a fast-paced environment
• Excellent teamwork and communication skills
• 
  

How to Apply:

If you are passionate about cooking and have the relevant experience and qualifications, we would love to hear from you. To apply, please send your resume and cover letter to [email protected]or contact us on WhatsApp at +65 97504142 with the subject line "Chef de Partie / Senior Chef de Partie Application".

Join our team and be part of a dynamic and exciting culinary environment!

Job Description & Requirements

Good culinary and teamwork skill

Handworking and willing to learn and share

Ensure ingredients and final products are fresh.

Ensure and maintain the cleanliness of kitchen and premise.

Follow recipes, including measuring, weighing and mixing ingredients.

Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.

Present, garnish and arrange final dishes.

Stock-take and ordering of ingradients and supplies

Able to work on weekend

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

Welfare and Benefits:

• Daily Meal Allowance
• Bi-Monthly Incentives
• 13 Month Salary
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

DZUI DZUI is an up-and-coming exciting new restaurant managed by renowned stakeholders in Singapore’s food and beverage industry with hands on culinary experience. With more than 30years of experience in lifestyle consultancy and various styles of F&B cuisines, Dzui Dzui aims to bring a breath of fresh air into Singapore’s culinary scene by harmonizing a fusion of “East meets West” to entice the palate of our local gastronomes. The stakeholders also ensures that their outlets are involved in social and community initiatives in Singapore and around the region throughout the years, constantly giving back to the society.

In this exciting pre-opening phase, we are looking for an experienced Chef who can step up to the plate of being our Executive Chef to spearhead operations;

Roles & Responsibilities;

· Setting up new structure for day-to-day kitchen operation

· Design menus that enhance customers’ culinary experience, implement, and maintain menus. Your menus will set the tone for the restaurant.

· Ensures food meets quality and safety standards

· Identify and introduce new culinary techniques to the team

· Planning and directing culinary programs such as corporate meetings, conferences, banquets, receptions.

· Sourcing for suppliers and ensuring consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

· Providing expert advice for kitchen layout and maintenance schedule

· Maintain adequate pantry inventory and track expenses

· Recruit and manage kitchen staff

· Demonstrate exemplary customer service

· Perform ad-hoc duties as requested by the Management

Requirements

· At least 5 years of working experience in a leading Chef role

· Minimum Bachelor’s degree in any fields. Business Management or Culinary related Degree will be a plus

· Specialized cuisine certificates a plus

· Knowledge of MS office to generate inventory reports and propose culinary projects to stakeholders

· Advanced culinary skills including food preparation, flavor pairings, and other cooking techniques

· Obtained Food hygiene certificate

· Strong organizational skills

· Excellent leadership skills

· Knowledge in menu planning and food costing

· Able to work under pressure in a fast paced, dynamic and challenging work environment

· Willing to work on weekends and shift rotation

About Lawry's the Prime Rib Singapore

Located in the heart of Orchard Road, Lawry’s The Prime Rib Singapore is distinguished for its exceptional American cuisine; serving only the best.

Overlooking the vibrant streets of Orchard Road through the 4-metre high floor-to-ceiling windows, Lawry’s boasts a seating capacity of up to 160. It exudes an air of opulence with its sleek interpretations of luxury.

Be prepared to indulge in their authentic Signature Prime Rib of Beef! Each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward and ensures uniformly juicy and flavourful meat. It is then carved from the famous Silver Carts and served with table-side showmanship of the Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessert- the Strawberry English Trifle.

Qualifications:
• Proven experience in a high-end restaurant setting
• Culinary degree or equivalent professional training
• Strong leadership and communication skills
• Creative and innovative approach to culinary arts
• Ability to thrive in a fast-paced environment and handle pressure gracefully
• Knowledge of current culinary trends and a commitment to continuous learning

Benefits:
• Competitive salary commensurate with experience.
• Health and dental insurance coverage.
• Opportunities for career growth and development.
• Staff discounts at Lawry's The Prime Rib
• Performance Bonuses

Benefits:

• Monthly Sales Incentives
• Meals Provided
• Staff Discounts
• OT pay provided if have

Working Hours:

• 8am to 6pm, 6 Days per Week

Responsibilities:

• Assist in preparing and arranging food
• Picking ,packing and labelling food
• Maintaining the cleanliness in the kitchen
• R&D new products
• Ad-hoc duties assign by Chef

Requirements:

• 2 to 3 years relate experience
• Passion and interest in pastry-making
• A team player and learn new thing.
• Able to work 6 days per week and OT

Submit your resume (Word format) to [email protected] or, Text wa.me/86474090

Talents@Work Pte Ltd (21C0501)

Lin Shu Shu (R22109227)

Job Description:

Oversees the overall kitchen operational activities

Ensure that all food preparation are carried out according to the standard recipes and operating procedures, with the same level of quality and consistency

Ensure proper labeling of food items after preparation and maintain stock level of all food products

Enforce high standards of hygiene according to the safety and hygiene regulations set by Singapore Food Agency

Review existing processes (Food quality standards and SOP) regularly

Ensure that kitchen area, processing equipment and cooking utensils are clean and sanitized at all times

Requirements:

Min 3 - 5 years of relevant work experience in Hotels/Restaurants/Cafes (Applicants with lesser years of relevant work experience will be considered for the junior sous chef position)

Attained Basic Food Hygiene certification

Candidates who possess a professional culinary certification in western crusine will be an added advantage

Passion in culinary and F&B service

Creative in food preparation and presentation

Flexibility to carry out other culinary duties in other parts of the kitchen, if required

Possess good organisation skills, able to plan and delegate duties

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

Hidden Castle is looking for an experienced Head Chef to join our team. The ideal candidate will have a passion for food and be able to create unique and delicious dishes. The Head Chef should possess strong leadership qualities and have the ability to motivate the team. Send in your application if you think you have what it takes.

Head Chef Duties:

• Manage the daily operations of the kitchen staff
• Provide supervision of all kitchen staff, including hiring, training, and disciplining
• Design and develop new menus
• Oversee the overall quality of the food service and restaurant facility
• Maintain established food cost, quality, and service goals
• Maintain thorough and accurate records
• Provide direction to kitchen staff and support to the general manager
• Ensure strict adherence to all health, safety, sanitation, and food sanitation codes and standards
• Provide any other duties as assigned by the general manager

Head Chef Responsibilities:

• Operate and oversee food production and quality control
• Staff, train, and supervise kitchen and back-of-the-house personnel
• Create menus, maintain menus, and oversee food orders
• Market food offerings through advertising, customer contact, and point-of-sale materials
• Ensure compliance with all health code and sanitation regulations
• Supervise daily kitchen operations, including opening and closing, and inventory and ordering
• Maintain and update employee records, manage staff performance, recruit, hire, train, and schedule, and administer disciplinary action as needed
• Maintain a clean and sanitary kitchen, and update menus and equipment as needed
• Evaluate vendors and suppliers, and negotiate contracts
• Develop and implement new kitchen procedures
• Maintain close relationships with customers

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
2. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.
3. Control all the pastry and bakery order stocks.
4. Attend BEO meeting if Pastry Chef off duty.
5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.
6. Room service room amenity.
7. Check on all a la carte stock, available, fresh, date and labelled.
8. Work closely with Pastry Chef on the 39 points checklist.
9. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
10. Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef.
11. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 1 year of experience in similar capacity
• Able to work in a fast-paced environment
• Able to multi tasked and committed to the quality of food served
• Excellent working attitude and willing to constantly grow his/her skills

JOB SCOPE

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

JOB REQUIREMENTS

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

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

About Lawry's the Prime Rib Singapore

Located in the heart of Orchard Road, Lawry’s The Prime Rib Singapore is distinguished for its exceptional American cuisine; serving only the best.

Overlooking the vibrant streets of Orchard Road through the 4-metre high floor-to-ceiling windows, Lawry’s boasts a seating capacity of up to 160. It exudes an air of opulence with its sleek interpretations of luxury.

Be prepared to indulge in their authentic Signature Prime Rib of Beef! Each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward and ensures uniformly juicy and flavourful meat. It is then carved from the famous Silver Carts and served with table-side showmanship of the Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessert- the Strawberry English Trifle.

Qualifications:
• Proven experience in a high-end restaurant setting
• Culinary degree or equivalent professional training
• Strong leadership and communication skills
• Creative and innovative approach to culinary arts
• Ability to thrive in a fast-paced environment and handle pressure gracefully
• Knowledge of current culinary trends and a commitment to continuous learning

Benefits:
• Competitive salary commensurate with experience.
• Health and dental insurance coverage.
• Opportunities for career growth and development.
• Staff discounts at Lawry's The Prime Rib
• Performance Bonuses

Responsibilities

• Ingredient’s preparation, cooking, creating dishes
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Plan and direct food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately.
• Any other ad-hoc duties as assigned.

Requirements

• Skilled chef experience
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices