Total 5,366 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in Singapore

We are looking for motivated individuals to join our kitchen:

• Assist in food preparation according to standard procedures, recipe cards and given instructions
• Coordinate food production, stock, and quality
• Ensure workstation is organized - meals are prepared on time and the work area is clean and orderly
• Prepare and cook food in all areas of the kitchen whenever directed
• QC food prepared - taste and temperature aligns with company’s standard
• Able to deliver food items on time with consistent standard & presentation
• Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage
• Oversee the cleanliness of kitchen, equipment, workstations and environment

Requirement

· At least 10 years experience in Spanish Tapas

· Prefer to Have Food Hygiene Cert

· Commitment to work rotating shifts, weekends, and public holidays.

· Motivated team player, good communication skills.

What you can expect to gain from the job:

An opportunity to work in a unique F&B concept involving both a grocer and a café.

Staff Meals and Discount across all outlets.

As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef, delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Duties:

• Knowledge of methods of production and presentation standards
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
• Comply with the conditions of the food hygiene policies
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
• Maintains cleanliness and organization in all work areas
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback and reporting of issues as they arise.
• Guides and trains the subordinates to ensure high motivation and economical working environment.
• Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Carry out any other duties as required by management.

Requirements:

• At least 1 year of experience in similar capacity, preferably in Italian Cuisine

• Experience in Grilling is a bonus

• 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

• Able to work on split shift/weekend and public holiday

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

Pastry Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: Depend on duty roster
Working Location: Outram Park
Salary Range: $3000 - $3500

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

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Job Description

* Constructs menus with new or existing culinary creations ensuring the variety and quality of the servings

* Supervise and ensure smooth operation while ensuring that food cooked is of high quality, excellent presentation and consistent standard is always preserved

* Manage the operations and profitability of the restaurant

* Assist in preparation and design of all food and drink menus

* Develops and implements standard operating procedures to ensure a high standard of kitchen sanitation and safety standard is observed and maintained at all times

* Observes and evaluates chefs’ performances and devise methods to enhance efficiency with maximum productivity

* Oversees the manpower requirements and checks the work schedules for all kitchen staff

* Looks into the welfare and discipline of all kitchen staffs together with the relevant departments

* Monitors and ensures the food cost and the labour cost is within the targets set

* Looks into ways to reduce wastage, guard against pilferages and control cost of food supplies and kitchen inventory

* Stocks inventories appropriately to ensure freshness of produce while minimising wastages

Requirement

* Minimum 2-3 years of Omakase / Sushi experience

* Excellent in people management and management skills

* Strong interpersonal and communication skills to foster teamwork among the kitchen staff

* Ability to lead, motivates the team of staff while embracing a strong cultural diversity and work in multi-ethnic teams

We are looking for a Chef who has rich experience in preparing North Indian Delicacies.

Job Requirements:

· At least 10 years of working experience as North Indian Chef.

· Knowledge about recipes of various Authentic North Indian dishes.

· Rich experience in preparing Indian Soups, Appetizers, Curries and Indian Chinese.

· Experience as Tandoor Chef is added advantage.

· Experience in preparing Indian sweets & desserts.

· Knowledge and Experience to introduce new dishes as “specials of the week".

· Ability to revisit and revise existing menu to better suit the customer needs.

· To cook tasty food using natural spices & healthy ingredients to bring the authentic flavour to dishes.

· To keep track of the stock of groceries, vegetables and meat and order appropriately.

· To avoid food wastage with proper planning.

· To speak English and Hindi fluently.

· To work with great team spirit with other chefs and service staff.

· To maintain kitchen neat and tidy always as per SFA & NEA regulations.

Chef de Partie
Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Outram
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.

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

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Job Descriptions

• Delivering consistently high quality food to customers
• Ensuring that food preparation is done well and promptly
• Maintenance and cleanliness of the kitchen area
• Reporting to and advising management of kitchen related issues
• Development and contributing to food programs
• Regular stock monitoring, reporting and ordering
• Training and communicating to part time/ad hoc kitchen staff regarding standing operational procedures
• Assisting with and ensuring smooth operations

Job Requirements

• No requirement

Benefits

• Staff meal, 10 days AL, MC up to $250/year, Bonus above AWS depending on performance

Working hours

• 6 days 44hrs
• opening: 9AM(report 830) to 2/3/4PM
• Mid shift: 11AM/12PM to 4/5/6PM
• Closing shift: 4/5/6PM to 10PM

Overall responsibility for the kitchen’s daily operations.

· Liaising with the relevant companies for food orders.

· Creating new dishes and menus.

· Interviewing and hiring new staff.

· Maintaining/raising the food’s profit margins for your employer.

· Monitoring and controlling stock levels.

· Ensuring correct stock rotation procedures are followed.

· Implementation of health and safety procedures in the kitchen.

· Estimating costs and ensuring all purchases come within budget.

· Taking care of the kitchen’s accounts and creating a work roster.sous

Commis Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Outram Park
Salary: Up to $ 2800

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

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 and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

The award-winning NOX- Dine in the Dark is one of Singapore's most unique restaurants with a stellar 10-year track record by introducing you to a new world of mystery and sensation you have never experienced before through a culinary journey through taste, smell, touch, and sound, in total darkness.

We are currently on the lookout for a Sous Chef who is:

· Able to setup of ingredients, the process of preparing, caring for your workstation

· Responsible for food preparation prior to cooking, including cleaning, cutting and storage

· Able to listen to advice given by Chef de Partie and Sous Chefs to perform job task following directions.

The right candidate will be responsible to:

• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation.
• Check and ensure adequate provisions of ingredients, working equipment, inventory count, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
• Assist to ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Assist to ensure that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

The candidate should also be:

• Able to communicate in English Language
• Cooking and sanitary knowledge
• Must be able to work on weekends and public holidays

The successful candidate can expect a competitive salary package that commensurate with relevant experience and a stellar track record, along with attractive variable performance incentives.Job Description

"I am looking for a professional North Indian chef who is skilled in cooking Tandoor and curry items, as well as Jain food. The job requires working for 6 days a week with 1 day off and being able to work in rotating shifts. We have a factory where bulk cooking is done and the food is supplied to over 40 hotels in Singapore, including international schools and hospitals." My chef able to do food costing and inventory as well.

Job Description

• Leads kitchen team in chef's absence.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Oversees and organizes kitchen stock and ingredients.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Helps train new kitchen employees to restaurant and kitchen standards.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists head chef with menu creation.
• Oversee kitchen hygiene standards.
• Any other duty & responsibilities assigned.

Job Types: Full-time, Permanent

Salary: $3,200 per month

Schedule:

• Day shift
• Early shift
• Late shift

Experience:

• 2 years working experiences in a Chinese cuisine environment.
• A positive and collaborative attitude that fosters teamwork and a pleasant work environment.
• Ability to work efficiently in a fast-paced environment while ensuring quality and consistency in all dishes

Requirement:

• Bilingual in English & Chinese

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

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Executive Sous Chef

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Managing smooth operations of both Chinese and Western Banquet for Raffles City Convention Centre (RCCC)
• Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation
• Responsible for the development of new menus and product development supported with proper details analysis and accurate costing
• Provide guidance to senior culinary team members, including, but not limited, to line cooking, food preparation, and dish plating
• Improve waste reduction and manage budgetary concerns
• Supervises all food preparations and presentation to ensure quality and restaurant standards
• Accuracy in recipes, cost control, ordering and stock management
• Strict adherence to purchase procedures
• Leading by example on all hygiene requirements
• Regular review of guest comments so that improvements can be driven in VOG
• Liaison between Food and Beverage departments and rest of hotel effective for guest experience
• Work closely with Director of Culinary Operations in promoting company’s culture, mission and philosophy
• Recruit, induct and train a Culinary Team who are competent and confident to exceed guest expectations
• Maintain kitchen organization, staff ability, and training opportunities
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles
• Ensure that the culinary department adheres to all company and hotel policies and procedures
• Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
• Manage associates fairly and take a personal interest in knowing all culinary associates
• Ensure that the overall culinary department is motivated and positive feedback on work performance is given
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strenghts and weakness and provide timely feedback to the individual
• Assist to set departments targets and goals, and lead the Culinary team to achieve goals
• Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
• Work with engineering department to improve functional operation of kitchens
• Identify, experiment and implement new technology enhancements to improve work processes
• Ensure cleanliness and appearance of all Kitchens and related areas
• Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene
• Provide a level of Safety & Security for all team member whilst working
• Develop own knowledge and skills to grow as a business leader

Qualifications:

• Relevant Culinary School or College Diploma, preferred
• Minimum 10 years relevant experience in the Management Culinary position, preferably in similar operations style
• Basic Food Hygiene Certificate, FSMS Lvl 3 SFA
• Strong working knowledge on the computer, Microsoft Office, Procurement & Requisition module
• Knowledge of NEA & MOH regulations in Singapore
• Knowledge of labour laws and visa requirement in Singapore
• Good interpersonal skills with ability to communicate with all levels of employees
• Service oriented
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to work independently and has good initiative under dynamic environment
• Self-Motivated and Energtic
• Possess strong leadership qualities, sound judgement and decision making and problem-solving skills with high intergrity

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Checks periodically expiry dates and proper storage of food items in the section
• Consults daily with Sous Chef and Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

- Min 3-4 years of experience in Chinese cuisine, mainly Chinese roasted meats and stir fry.

- Preparation of all food items, ensuring consistent quality and presentation following in-house recipe.

- Responsible for inventory control and ingredient ordering.

- Develop new recipes and menu.

- Maintain hygiene standards and ensure cleanliness of kitchen premises.

- Strong knowledge in all kitchen equipments, tools and appliances.

- Require Food Hygiene Cert

- Strong communication skills and able to multitask in fast paced environment.

Commis Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Near to Maxwell MRT
Salary: Up to $ 2800

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

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 and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Job Description:

• Assist Sous Chef in daily operation
• Training new staff on board
• Maintain station cleanliness
• Ensure food is prepare according to company's standard
• Receive Daily Stocks and update Sous Chef for anything stock discrepancies

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 2 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

A Melbourne-inspired cafe that believes in creating the best flavour and dining experience for our customers. Operating in two locations in Tg Pagar - Craig Road and SBF Center, we serve Melbourne brunch and house roasted coffee in the day, and elevated Melbourne style pub grub and wines at night.

We're looking for a hardworking, highly motivated individual to join our expanding team! You must love experimenting with flavours, creating new dishes, take pride in your work, value teamwork and have a can-do attitude.

This is an excellent opportunity to join an expanding company that offers growth opportunities, continued challenges and career progression.

Responsibilities:

Prepare and serve food within the food preparation standards for functions and ala carte service. Maintain clean and safe kitchen in compliance with various health codes.

Work closely with seniors to ensure Members' satisfaction. Carry out other kitchen related duties as and when may be assigned by Executive Chef and the Management.

Requirements:

• At least 2 years work experience in asian & western cuisine and food preparation.
• Able to communicate clearly and concisely in simple English
• Initiate food requisitions for sufficient but not excessive supply
• Basic knowledge of menu costing
• Establish and maintain effective working relationships with those contacted in the course of work
• Able to do shift work, weekends and public holidays

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on 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

New Concept Opening at Amoy Street!!!

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

https://www.instagram.com/manamph/?hl=en

We are looking for passionate individual's to join us on this incredible journey!

Job Summary

The Sous Chef actively assists and effectively holds responsibility for the day to day management of Kitchen operations

Duties and Responsibilities

1. Operations

• Support the team with daily food preparation to ensure the smooth running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Manage daily production needs and assess the quality of raw and cooked food items to ensure safety standards are met.

• Carry out and ensure daily kitchen preparations and general kitchen duties are completed

• Support the Head Chef in recipe development, planning and creation of new dishes

• Enforce food safety and hygiene standards stipulated by the Government and Company.

• Lead the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stock and efficient utilization of kitchen equipment.

• Foster and promote a cooperative working environment.

• Cooperate with the Service and Marketing teams in the execution of marketing initiatives, events, and other activations.

• Full understanding and implementation of kitchen SOPs

• Foster and maintain excellent working relationships with our eco-system of partners (suppliers, support teams etc)

• Any other duties as assigned by the Head Chef

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service to support the team as and when required.

• Ability to handle and resolve guests’ complaints on food issues.

3. Human Resource

• Train, evaluate, lead, and motivate all the Kitchen team

• Assist the Head Chef in planning training programs for the Kitchen and Service Team and participate in the subsequent execution of the training programs.

• Work with the Head Chef to retain top talent.

• Highlight and work with the Head Chef to resolvestaff disciplinary issues and grievances.

• Prepare work schedules and ensure sufficient manpower for all shifts in an efficient manner.

• Conduct refresher training for staff every quarterly / bi-yearly.

• Conduct probationary performance reviews and yearly performance appraisals.

4. Health and Safety

• Ensure all equipment and spaces conform to sanitary regulations and high housekeeping standards.

• Enforce food labelling.

• Monitor and ensure proper handling of equipment.

Requirements:
- With at least 3 to 5 years of experience in professional Kitchen

- Minimum 2 years of supervisory experience in a professional kitchen

1) Specific Knowledge :

• Culinary expertise

• Knowledgeable in handling raw fish and other seafood

• Cost & Inventory Management

• Proficient in MS Office / Google Sheets / Docs

• Handling staff matters such as training, grievances, performance

2) Personality Requirement(s):

• Comfortable and willing to interact with guests

•Well-groomed with a pleasant disposition

• Team player

• Ability to work independently and in a team

• Friendly and courteous

3) Skills Requirement(s):

• Good communication and interpersonal skills

• Ability to converse in English / Mandarin

• Good Teamwork, Organization and planning skills

• Time management

• Ability to skillful multitask

• Leadership

• Problem analysis and problem-solving

Working Hours

5.5 Working days per week

Default Sunday and Monday Morning Off

Monday (4pm to 10pm)

Tuesday to Saturday (10.30am to 10pm) (Inclusive of 2 hours break)

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance