Total 5,380 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in Singapore

We are looking for Demi Chef / Commis Cook specializing in Asian Food, using wok to cook food for buffet line.

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

• Measure meal components accurately for section chef.
• Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat
• Prepare, plating and presenting culinary items as directed by the section chef.
• Receiving deliveries and verifying that all ordered items are received and are good quality.
• Taking inventory of supplies and notifying superiors when stock is low.
• Disposing of expired and spoiled food items stored in stock rooms, refrigerators, and freezers.
• Cleaning and ensuring that all the workstations are organized and properly sanitized.
• Perform daily and weekly tasks, such as temperature checks, food labeling and dating, and proper storage as per requirement.
• Identify and address any hazards or defects in the kitchen or equipment, and promptly report any issues to the section chef.
• Familiarize with the opening and closing procedures of the kitchen and perform them on a rotational basis.
• Adhere to the hotel's Food Safety and Health & Safety policies.
• Develop a thorough understanding of hygiene control and the chemicals used in the workplace.
• Attend all required training sessions.
• Maintain good working relationships with your own colleagues and all other departments.
• Any other adhoc duties as and when assigned by the Management.

Job Description

• preparing for service, which includes ensuring the kitchen is well stocked with the necessary ingredients, as well as cleaning, cutting and marinating food
• cooking and serving food, while coordinating with other kitchen staff and wait staff
• maintaining the cleanliness and tidiness of the kitchen
• creating new dishes and planning menus
• ensuring that dishes meet high standards at all stages of preparation and presentation
• hiring and training junior chefs

Requirements

• ability to work as part of a team and coordinate tasks with others
• strong communication skills
• attention to detail
• good organisational and planning skills
• ability to work efficiently while under time pressure
• creativity and an imaginative approach to food presentation

Oversees a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes. Chooses ingredients and designs a menu based on the seasonal availability of food items. Creates unique dishes that inspire guests to come back again and again to see what is new in the restaurant.

Chef Job Duties:

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant
• Coaches the sous chef and other members of the kitchen staff, so they perform at their best
• Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
• Works quickly and accurately during busy periods, such as weekends and evenings
• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
• Takes direction and works with the restaurant's administrative team

Chef Skills and Qualifications:

Training in Culinary Arts, Experience, Works Quickly, Physical Stamina, Creative Flair, Flexible Schedule, Strong Communication, Organisational Skills, Team Mentality, Leadership Skills.

Must need to know how to cook the following items

· Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

· Fish Molee. Famous in South India

· Kerala Karimeen Fry.

· Aila Curry.

· Prawns Kuzhambu.

· Kheema with Coconut Curry

· Chicken Roast.

· Payyoli Chicken Fry.

· Chettinadu Chicken

· Crab (Small and Big Size)

· Mutton Biriyani

· Chicken Biriyani

· Egg Biriyani

· Prawn Biriyani

· hettinad Dry Pepper Chicken,

· Chettinad Kozhi Kuzhambu,

· Spicy Chettinad Fish Fry Recipe

· Chettinad Mutton Chops Kuzhambu Recipe

· Chettinad Nandu Varuval Recipe

· Thalapakkati Style Chicken Biryani

· Mutton Chukka Varuval

· Chicken Ghee Roast

· Chettinad Chicken Kuzhambu

· Small Variety Fish Fry

· Boondhi Raita

· Boiled Egg

· Fruit Custard

· Weigh, measure, mix and prep ingredients according to recipes.

· Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

· Check food and ingredients for freshness.

· Arrange and garnish dishes.

· Work well under pressure and within the time limit.

· Ensure that kitchen area, equipment and utensils are cleaned

HIGHTLIGHT

• Experience in Healthcare Industry
• Menu planning

Job Descriptions:

• Menu Planning: Develop and design menus that adhere to the specific dietary requirements and restrictions of patients and residents. This may include accommodating special texture diets like: Chopped, Blended, Minced and Puree.

• Nutrition and Health Considerations: Ensure that the meals are nutritionally balanced and provide essential nutrients suitable for the health conditions and needs of the individuals in the healthcare facility.

• Food Preparation: Oversee the preparation of meals and ensure they are prepared safely and hygienically. This may involve supervising a team of cooks or kitchen staff.

• Dietary Compliance: Strictly adhere to dietary guidelines and medical recommendations prescribed by physicians, dietitians, and healthcare professionals for individual patients or residents.

• Food Safety and Sanitation: Maintain high standards of cleanliness and sanitation in the kitchen area and ensure compliance with food safety regulations to prevent foodborne illnesses.

• Specialized Diet Planning: Collaborate with dietitians and healthcare providers to create specialized meal plans for patients with specific dietary needs or medical conditions.

• Quality Control: Monitor the quality of food and presentation to ensure that it meets the established standards and is visually appealing.

• Inventory Management: Manage inventory levels and order supplies to ensure that necessary ingredients are available for meal preparation.

• Budgeting: Work within budget constraints to control costs while maintaining the quality and nutritional value of meals. To be able to compute and understand food cost calculations.

• Staff Training: Train and educate kitchen staff on proper food preparation techniques, safety protocols, and sanitation practices.

• Allergen Awareness: Be vigilant about potential allergens in the kitchen and ensure that allergen-free meals are prepared for individuals with food allergies.

• Dietary Education: Provide dietary education and guidance to internal kitchen team.

• Customer Service: Ensure that the dietary needs and preferences of residents are met, addressing any complaints or concerns promptly and professionally.

• Adapting to Changing Needs: Be flexible in adjusting menus and meal plans based on changing dietary requirements and feedback from healthcare professionals.

• Record Keeping: Maintain accurate records related to meal planning, food preparation, inventory, stock in and out and wastage.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

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Trust Recruit Pte Ltd
EA License No: 19C9950
EA Personnel: Pierre Chung Yih Shern
EA Personnel Reg No: R22111092

We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of professionals. Join our team and we’ll be able to strive towards success together!

Job Description

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

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Job Description:

· 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.

· 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, functions and also about any last minute events.

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

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

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

· Assess quality control and adhere to hotels service standards.

· Carry out any other duties as required by management.

Job Requirement:

· Flexible working hours subject to the demands of the business.

· Able to work under pressure.

· Excellent culinary catering talent.

· A team Player

· Strong Leadership Skills

1. Trains, develops and motivatand culinary staff to meet and exceed established food preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes anad follows up and discusses ways of constantly improving the cuisine at the restuarant.
3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8. Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
9. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
10. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
11. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
12. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
13. Determines how food should be presented, and create decorative food displays.
14. Recognizes superior quality products, presentations and flavour.
15. Ensures compliance with food handling and sanitation standards.
16. Follows proper handling and right temperature of all food products.
17. Ensures all equipment in the kitchen is properly maintained and in working order
18. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
19. Ensure proper grooming and hygiene standards for all kitchen staffs.
20. Ensures all kitchen employees maintain required food handling and sanitation certifications.
21. Ensure proper purchasing, receiving and food storage standards in the kitchen.
22. Interacts with guests to obtain feedback on food quality, presentation and service levels.
23. Actively responds to and handles guest problems and complaints.
24. Maintain Quality levels of receiving, storage, production and presentation of food.
25. Ensure sufficient staffing levels are scheduled to accommodate business demands.
26. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
27. Discuss daily food cost reports with key kitchen and F&B team members.
28. Review weekly and monthly schedules to meet forecast and budget.
29. Frequently review finished products for quality and presentation before the orders are send to guest.
30. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.anning and directing the food preparation of the kitchen.

Job Responsibilities:

· Works closely with the head chef and is responsible for various aspects of kitchen operations.

· Collaborate with the head chef to create and develop menus that align with the restaurant's concept and standards.

· Oversee and participate in the preparation and cooking of dishes, ensuring that quality and presentation meet the restaurant's standards.

· Implement and enforce quality control measures to ensure that all dishes meet the established standards for taste, presentation, and portion size.

· Collaborate with the head chef and other relevant staff to manage inventory and control costs.

· Train and mentor kitchen staff, providing guidance on cooking techniques, presentation, and kitchen procedures.

· Ensure that the kitchen operates in compliance with health and safety regulations and hygiene standards.

· Address and resolve any kitchen-related issues promptly and efficiently.

· Carry out any ad-hoc duties as assigned.

Job Requirements:

· 2 years of experience in a professional kitchen, with a focus on semi-fine dining.

· Knowledge of inventory and manpower management would be an advantage.

· Excellent communication skills with good knowledge of food safety and sanitation standards.

· Team player with passion for delivering high-quality dining experiences.

· Adapt to fast-paced environments.

Vacancy: Commis Chef #SGUnitedJobs (Non-Halal) [Somerset]

Salary: $1,800 - 2,500 (Negotiable)

Working hours: from 10hrs/day, 6days/week (Exclude. 1hr break)

Benefit: Annual leave, PH Off In lieu, MC, Insurance, Medical, staff discount, staff meal provided

Job Responsibilities:

· Support Chef De Partie / Sous Chef in running the kitchen operations

· Maintain high standards of sanitation, cleanliness and safety

· Maintain high standard of personal hygiene

· Prepare & serve quality food by following strictly the preparations

· Manage Inventory and stock receipt

· Passionate in delivering quality dishes

· Communicate effectively across all teams from kitchen to front of house

Job Requirement:

· Minimum culinary certificate or equivalent

· Beginners are welcome

· Good communications

· Passionate in cooking

· Keen to learn and positive attitude

· Be punctual and well disciplined

· Full of energetic & spirit

· Able to work on weekend & PH and working hours may vary in accordance to opening hours

· Weekly rotation

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North & South Indian Traditional Authentic Dishes (Vegetarian and Non-Vegetarian)
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure quality and wholesome food is served.
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes

JOB REQUIREMENTS:

• Diploma/Degree
• 4-5 years of hands on cooking experience in an Indian Kitchen
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines and experience in high volume service operations is highly preferred
• Understand Indian Food culture and techniques
• Experience in cooking South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas South Indian Meals, Satti Soru etc
• Experience in cooking North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Must be able to work on weekends and public holidays if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures

Junior Sous Chef / Management Trainee (Kitchen)

Salary: $2,600 - $3,000

Job Responsibilities:

· Responsible for the daily food preparations and duties assigned to meet the set standard and qualities.

· Key responsibilities such as to work according to the menu specifications.

· Prepare the daily mise-en-place and food productions.

· Keep up to date with the new products and recipes.

· Practice cleanliness, wastage, and cost control well.

· Any other ad-hoc duties as assigned.

Job Requirements:

· Minimum culinary certificate and above

· Beginners are welcome

· Good communications

· Passionate in cooking

· Keen to learn and positive attitude

· Be punctual and well disciplined

· Full of energetic & spirit

· Able to work on weekend & PH and working hours may vary in accordance to opening hours

· Weekly rotation

The Chef de Partie (Pastry) is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic.

• In the absence of the Pastry Chef/Pastry sous chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of pastry preparation and presentation are adhered to at all times.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• o assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• o ensure that all health marks are collected and allocated to the correct administration.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.

1. Responsible for handling kitchen operations and administrative affairs

2. Execute various work tasks and indicators assigned by the company

3. Strong ability to innovate dishes and make relative adjustments to improve customer satisfaction

4. Take important responsibility for the production, quality, and food costs of the kitchen

5. Maintain inspections within the kitchen area, supervise subordinates, and promptly solve on-site problems

6. Analyze monthly, quarterly, and annual operating conditions, develop various work plans for the kitchen, develop sales plans based on seasons and locations, and create menus

Job Responsibilities:

· To assist Group Pastry Chef for smooth day to day operations of the Pastry Department.

· Ensure smooth Kitchen Operation and desserts served are of consistent quality at all times.

· Ensure that all desserts, pastries and baked goods are prepared and served in a timely manner.

· Prepare ingredients and food items accordingly to recipes.

· Contribute to conceptualization and execution of restaurants’ Pastry Department and desserts menu.

· Manage all food and production cost.

· Check that quantity of item ordered are received and stored in proper condition to minimize wastage and spoilage of ingredients and other food items.

· Manage and maintain the hygiene standards established.

· Manage and train pastry kitchen staff, work rostering and assess staff’s performance.

· Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4-5 years of experience in related field with Food & Hygiene certificate;
• Experience of Petit Four, Fine Dining desserts, Ice-Creams and Sorbets, Speciality Cakes, Events/Banquets/Buffets will add advantage;
• Independent, creative and loves challenges.
• Willing to experiment, take risk and not afraid to fail;
• Possess excellent interpersonal and communication skills & to be team player with a flair for creativity;
• Good planning, communication and interpersonal skills;
• Able to work in a fast-paced environment;
• High standard of personal hygiene;
• Must present a positive and professional attitude at all times;
• Willing to work on weekends and public holidays.
• Willing to travel.

Job Description:

• 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.
• 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, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

Job Requirement:

• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• A team Player
• Strong Leadership Skills

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.Ensuring that all food is of excellent quality and served in a timely manner.
  Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
  Overseeing all kitchen operations.
  Coordinating kitchen staff, and assisting them as required.Training staff to prepare and cook all the menu items.
  Taking stock of ingredients and equipment, and placing orders to replenish stock.
  Enforcing safety and sanitation standards in the kitchen.
  Creating new recipes to keep the menu fresh.
  Keeping up to date with industry trends.
  Receiving feedback and making improvements where necessary.

We are hiring Chef De Partie. Join us today!

Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Requirements:

• At least 1-2 years of relevant experience in western food
• Willing to learn and work hard
• Able to work on weekdays, weekends, public holidays on straight shift and split shift
• 5.5 days work week
• Salary commensurate with experience
• Work location : Jln Kayu

· We offer:

• Sales incentives
• Medical and dental benefits
• Duty meals

Send your detailed resume to [email protected]. Only shortlisted candidates will be notified.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 3500

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

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

Chin See Min Reg No. : R22107450

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

Vacancy: Chef De Partie #SGUnitedJobs (Non-Halal) [Somerset]

Salary: $2,200 – 3,000 (Negotiable)

Job Descriptions:

· Report to Sous Chef any problems during operations

· Conduct daily briefing in absence of Sous Chef/Head Chef

· Assume the duties in production during absence or inadequate kitchen staff

· Aware of food cost control and minimized food and supply wastage through daily kitchen production lists

· Maintain high standards of sanitation, cleanliness and safety

· Maintain high standard of personal hygiene of kitchen team members, inspect grooming during shift

· Ensure daily kitchen checklists are done

· Ensure all team members are strictly follow kitchen SOP

· Ensure all Commis are trained in goods receiving and the quality of goods to receive and the storage practices are according to SOP

· Monitor the quality, presentation and quantity of all food items before serving

· Provide training & guidance and evaluation of Commis

· Ensure front of house dealing with direct guest contact have full knowledge of all food items, ingredients and method in which dishes are prepared.

Job Requirement:

· Minimum culinary certificate or equivalent with minimum 3 years of relevant experience

· Good communications and leadership skills

· Able to motivate and promote team work

· Passionate & Enthusiastic

· Resolve issues in a fair and positive manner

· Patient with good listening skills

· Be punctual and well disciplined

Staff Benefit:

· Medical benefit

· Insurance benefit

· Good career development

· Staff meal provided

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Job Responsibilities:

Responsible for a specific section or station in the kitchen, overseeing the preparation of dishes and ensuring quality and consistency.

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements:

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Job Description : 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.

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Mondrian Hotel
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

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

The Chef de Partie (Pastry) is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic.

• In the absence of the Pastry Chef/Pastry sous chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of pastry preparation and presentation are adhered to at all times.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• o assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• o ensure that all health marks are collected and allocated to the correct administration.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.