Total 5,278 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Fine dining restaurant for more than 10 years in Tanjong Pagar is looking for Chef de partie to run section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

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.

Relationships:

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Interacts with individuals outside the outlet including but not limited to customers, suppliers, government officials, competitors and other members of the local community.
• Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.
• Ability to handle multiple outlets

Duties and Responsibilities:

• Supervises the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
• Controls and analyses on an ongoing basis, the following: - .
• Quality levels of production and presentation.
• Operating/ payroll/ food costs
• Cleanliness, sanitation, hygiene
• Ensures optimum performance of all the above areas
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Is responsible for the preparation of menus and participates in the pricing policy in consultation with Director.
• Works with the Restaurant Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to weekly meetings.

Requirements:

• 2 – 3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Fast Food and Casual Dining experience is an advantage
• Proactive and visionary
• Able to lead a multi-national team.
• Experienced in menu and recipe development.
• Good understanding of cost and inventory control management.

Please indicate your start date and expected salary.

Job Description

Benefits Summary:

• Retail Meat Industry

• 5 Days work week: 9am – 9pm (Include weekend)

• Basic up to $2800-$4800

• Uniform will be provided

• Dental Benefit

• Training Provided

Responsibilities:

• Perform basic meat cutting functions including trimming, deboning, portioning and slicing

• Be able to demonstrate inventory control and stock checking upon arrival

• Be able to maintain daily production/ temperature records

• Ensure equipment are in clean and good working condition

• Assist the arrangement of goods according to storage condition/temperature required

• Apply food production standards and SOPs related to safety and hygiene policies and procedures

• Be able to weigh, label and price a variety of cuts of meat for on demand selections by customers in an efficient manner that keeps customers satisfied

• Preferably have experience as a butcher or educated in meat preparation and knowledgeable in the different variety of meat

• Attend to customer’s queries and needs promptly in a friendly, courteous and efficient manner to achieve customer satisfaction

Snapshot of Your Role

The Head Chef is responsible for the culinary quality, service and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety.

The Head Chef will focus on culinary excellence and the cafe experience for the unit’s Food program in order to support operational excellence in several cafes. This position reports into the Executive Chef and will leverage their strong hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote standards, client expectations and enhance user (partner) experience.

The great things you will be expected to do:

DAY TO DAY ROLE DUTIES

• Engage with the Site Operational Leadership team regularly, keeping them up to date with any on site changes or strategic action plans
• Work with others to ensure that client and user engagement along with the culinary expectations are understood and exceeded
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback
• Design, manage and own the overall experience, not just the offerings
• Drive culinary innovation, excellence and quality standards
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes
• Ensure that all hiring and training standards are met and documented for direct hires
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs

CUSTOMER & CLIENT SATISFACTION

• Embrace and deliver all aspects of the Client Food Program to an exceptional standard
• Work with others to ensure that client and consumer expectations are understood and exceeded
• Assists Executive Chef in ensuring that all products and ingredients that are used are purchased following purchasing standards and sustainability commitments
• Promote the Food Program to our Client engaging with them through our food choices, displays, space designs while acting as a Compass Advocate at all times
• Be polite, professional and friendly at all times with customers, clients and colleagues

EMPLOYEE DEVELOPMENT & TEAM WORK

• Assist Executive Chef in ensuring employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner
• Work with Executive Chef to ensure all sector and employee guidelines are implemented and adhered to
• Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
• Take the opportunity to continuously learn and grow
• Encourage fresh thinking and initiative in the team
• Encourage feedback and suggestions for improvement
• Think of ways to make the work environment fun and team driven

HEALTH & SAFETY

• Promotes a culture of Food and Workplace Safety
• Observe and comply with all company and unit procedures relating to safety and security, reporting any issues to your line manager
• Take responsibility for your own health and safety and that of others who may be affected by what you do or what you fail to do
• Correctly use work equipment, personal protective equipment in accordance with training and instructions provided, reporting any equipment issues to your line manager

Key skills & qualifications

EDUCATION & QUALIFICATION

• Degree from an accredited Culinary Institute preferred
• Bachelor’s degree preferred
• Executive-level culinary management experience required

WORK EXPERIENCE

• A proven track record as an innovative and financially responsible manager
• At least 5 years in Culinary management experience in a multi-unit setting required
• Prior experience managing volume of at least 20M with P&L experience
• Multi-unit restaurant or hotel experience a must
• Experience in R/D, operations, or concept development a plus
• A proven track record of leadership capabilities leading from the front
• Expert knowledge of food and catering trends with a focus on sustainability, innovation, food waste, quality, production, sanitation, food cost controls and presentation
• Proven coaching and mentoring with peers, individuals, and teams
• Passion for food trends, flavors, innovation and recipe development
• Highly developed culinary creativity skills and comfortable with multiple cuisines
• Proven industry contacts and relationships that can be leveraged in networking and recruitment of other culinary team members
• Proven ability to maximize budget, enhance sustainability and creativity across all channels in alignment with business strategy
• Ability to effectively communicate, motivate and interact with all levels within the organization
• Ability to speak and present effectively in a group setting to Associates, Managers and our Partners and represent the Food at Google Brand
• Maintain a positive attitude under pressure and motivate team
• Ability to maintain confidentiality
• Working knowledge of Google suite of products
• Ability to work in a fast paced, changing environment
• Ability to create effective relationships, influence and collaborate internally and externally at all organizational levels
• Demonstrates Compass values and recognition principles

COMPETENCIES

• Leadership capabilities
• Customer service oriented
• Specialist knowledge
• Accountability
• Organizational skills
• Problem solving
• Team management
• Decision making
• Conflict management
• Quality and Compliance
• Stakeholder management
• Project management
• Change management
• Strategic management

ATTRIBUTES

• Possess critical thinking and problem solving skills
• Excellent decision-making and stakeholder management capabilities
• Resourceful, adaptable with an agile mindset to navigate uncertainties
• Conflict resolution skills, diplomatic and with ability to engage stakeholder at all levels
• Detailed and result oriented
• Good communications skills, with client, team and all other stakeholders
• Analytical and strong organizational skills, with excellent verbal and written ability
• Self-motivated, decisive, with the ability to adapt to changes and competing demands
• Proven ability to work creatively, analytically, systematically in a collaborative manner
• Proven ability to work in an ambiguous environment and collaborate across multiple areas in order to achieve a common business objective
• Demonstrate decisiveness in resolving business problems, making decisions and identifying priorities
• Proven abilities in providing on site leadership for project team by building and motivating team members to meet project goals, adhering to their responsibilities and project milestones
• Extensive understanding of project and program management principles, methods and techniques

PHYSICAL AND LANGUAGE REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell.
• Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl.
• Specific vision abilities required
• Ability to read, understand and speak English to perform essential functions of the job

Relationships:

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Coordinates functions and activities with Outlet Manager(s) and all other outlet staff.

Duties and Responsibilities:

• Supervises the functioning of all kitchen employees, facilities and costs and contributes to maximizing the overall food and beverage profit.
• Controls and analyses on an ongoing basis, the following: - .
• Quality levels of production and presentation.
• Operating/ food costs
• Cleanliness, sanitation, hygiene
• Ensures optimum performance of all the above areas
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Is responsible for the preparation of menus and participates in the pricing policy in consultation with Director.
• Works with the Restaurant Manager(s) in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with its quality and quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to weekly meetings.

Requirements:

• 2 – 3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Good understanding of cost and inventory control management.

Please indicate your start date and expected salary.

WORKING LOCATION : DEPOT CLOSE

WORKING HOURS : MONDAYS TO FRIDAYS ONLY , 7AM TO 4.30PM

MEALS PROVIDED !!

AWS, ANNUAL LEAVES, DENTAL & MEDICAL BENEFITS..

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Interested applicant, kindly Whatsapp Ivy : 8876 3485

Key Responsibilities:

• Able to cook Chinese food, specializing in Cantonese dishes
• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes is on schedule.
• Ensure that no problem arises during serving; if any, it should be rectified quickly.
• Approve all foods before they leave the kitchen.
• Develop menu offerings.
• Forecast supply needs and estimate costs.
• Ensure efficiency of the kitchen and staff.
• Ensure the production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served.
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines.
• Create recipes and prepare advanced items.
• Ensure proper equipment maintenance and operations.
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques.
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff.

Key Requirements:

• Minimum 5 years working experience
• Passion for food
• Previous experience working in a professional kitchen
• Effective communication skills
• Ability to manage a budget and work with figures.
• Ability to work under stressful conditions.
• Strong leadership skills
• Ability to make quick decisions.
• Ability to ensure a high standard of hygiene and cleanliness in the kitchen area.

Responsibilities:

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

Requirement:

• Proven experience as cook
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Excellent physical condition and stamina
• Calm demeanour to work in a high-stress, fast-paced environment
• High school diploma or equivalent; Diploma from a culinary school will be an advantage
• Ability to work flexible hours, and work on weekends & public holidays
• 6 days’ work week

Benefits:

Staff Uniform /Meal Provided

Birthday voucher

Staff discount

Sales target incentive

5 days - Monday to Friday : 7.30am - 4.30pm

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Interested applicant, kindly Whatsapp Puteri J : 9863 8055

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

• 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. Adapt to fast-paced environments.

Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala hotpot dishes, have barbeque skills, able to prepare chinese salad. (eg. Liang Ban Chai)
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experience.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

The Pastry Chef is responsible for all pastries which is offered to our guests, needs to be familiar with all major quality factors, pastry products and raw ingredients. Experience in production of pastries according to established required products and assures that all items are identical with recipes and specifications.

Pastry Chef must interact with presence, flair and creativity. The coordination of effective and efficient resource allocation through establishing a flexible workforce based on multi-skilling and multi-tasking is also a requirement. Being a visionary, thinking beyond the boundaries and leading by example are expected.

Responsibilities

• Ensure the pastry operations meet the hotel standards.
• Implement and comply with a successful business plan.
• Function as an active participating member of the Hotel’s Food & Beverage team.
• Be involved in all aspects of pastry & culinary operations of the hotel.
• Ensure personal knowledge of the market, standard of food and seasonal market trends.
• Discuss quality factors and defects of purchased goods with the Executive Chef/Head Baker to determine value and corrective action where necessary.
• Responsible for all pastry kitchen activities to ensure efficiency and high standards of operations in all areas.
• Ensure high standard of culinary presentation and quality in all restaurant, bars and event spaces.
• Ensure high level of guest satisfaction through the consistent execution of all brand standards.
• Undertake visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Continually review and refresh menu offerings.
• Communicate effectively the hotel strategies to the team.
• Ensure all audits and tracking are completed in a regularly basis.
• Create new revolutionary standards of product offering through innovative, passionate, hands on approach.
• Conduct regular hygiene audits with the Chief Steward in your areas of responsibility.
• Attaining and maintaining the sanitation (HACCP or similar) certificates as required by the regulatory and governing bodies.
• Work closely with Central Purchasing in the procurement of the best product at the best price.
• Ensure the accurate maintenance of food recipe data.
• Ensure that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guests.
• Establish integrated cost management plan related to daily inventories and market list.
• Assist in proactively managing costs based on key performance indicators.
• Issue repair and maintenance job orders to ensure the proper of the Pastry kitchen.
• Contribute to an effective sales plan with Executive Chef and Food & Beverage Manager.
• Ensure that the Pastry Team is fully aware of market needs and the products meets the requirements.
• Plan and implement effective food promotions in collaboration with the Executive Chef and F&B Manager.
• Develop and grow the Pastry team through leadership, mentorship and coaching to fuel the growth of the team.
• Identify and implement departmental training plans to further develop the Pastry team.
• Conduct training for Pastry team in accordance to the Annual Training Plan in order to have the necessary skills to perform their duties.
• Assist in the building of an efficient team by taking an active interest in their welfare, safety and development.
• Ensure the correct standards and methods of service are maintained in the Pastry team.
• Ensure the Pastry team provides a courteous and professional service at all times.
• Ensure that all pastries meet the needs of the target market and are in line with the operating philosophy.
• Ensure that the Pastry team is compliance with all Food Hygiene related laws and regulations of the relevant authorities.

Requirements

• At least a Culinary Diploma from a recognized hospitality/tertiary institution with Pastry-related qualifications.
• At least 8 years of similar experience in hotel industry as Assistant Pastry Chef in a medium size hotel.
• Strong strategic leader with sound business judgement.
• A good people manager with ability to motivate and lead the team.
• Highly adaptable with ability to lead and direct changes.

At ATIPICO, we believe in the power of great food to create precious moments. Our cuisine stands as a constantly evolving, eclectic combination of traditional craftmanship with creativity, precise technique with warm touch, eye-catching beauty with indulgence. If you thrive in a dynamic kitchen environment where the motto “keep on pushing” is celebrated, this is the job for you.

We are looking for an enthusiastic and experienced Head Chef to lead our team in our first ever restaurant.

Responsibilities

Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day operations .

Controls and directs the food preparation process efficiently and professionally.

Ensure exceptional food quality and presentation consistently.

Collaborate with management to drive the culinary direction of the restaurant.

Manages raw material stocks and ensures minimal wastage.

Organise daily food preparations and mise en place to ensure smooth kitchen operations.

Follows and strictly implements all food and sanitary rules as well as safety guidelines.

Ensure all recipes are recorded accurately and up to date.

Requirements:

Proven experience as a Head Chef in an upscale dining establishment specialising in European cuisine.

Have a meticulous eye for detail.

Passion for staying abreast of culinary trends and a commitment to continuous learning.

Strong leadership and communication skills.

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts

Chinese Restaurant Master Chef-Permanent

We are running a Chinese Style-BBQ restaurant at Geylang Lor 84.

Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala hotpot dishes, have barbeque skills, able to prepare chinese salad. (eg. Liang Ban Chai)
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experience.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Exciting opportunities await at our upcoming Hunan restaurant & bar in Singapore Central Area, hailing directly from Shanghai. We are currently hiring for Cook

•Fluent with Chinese & English

•Minimum 2 years of experience in Chinese cuisine.

•Experience with Kitchen management and stocks ordering

•Hardworking

Expected pay: $2500-$2700.

Monthly commission based on tier targets.

5.5 days work. Meals Provide.

looking for a Chef who can prepare both South and North Indian cuisine, including Curry and tandoor items. The ideal candidate should be capable of costing and creating attractive Menus for customer.

Chef De Partie

$2500-$3300

5.5 working days

Benefits:

• Employee discount

• Performance bonus

Location: Tanglin Rd

Responsibilities:

• Preparing specific food items and meal components at your station.

• Following directions provided by the head chef.

• Collaborating with the rest of the culinary team to ensure high-quality food and service.

• Keeping your area of the kitchen safe and sanitary.

• Stocktaking and ordering supplies for your station.

• Improving your food preparation methods based on feedback.

Requirements:

• Qualification from a culinary school.

• Similar working experience

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required. Mandarin and other European languages will be an advantage

We are a renowned Chinese Eatery specialising in Prawn Noodles, looking to expand our family.

Job Criteria:

- Basic personal hygiene and good housekeeping practices

- Possess a valid Food Hygiene cert

Job Responsibilities:

- Basic miso en place

- Preparation of food for service, faciliate operations

- Stock count and inventory control

- Involved in cooking stations

- Helps with creation of new dishes and menu for different festive occasions

- Practice good team work

Candidates who are interested please feel free to apply!

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

Roles & Responsibilities

Working Days: 4 days off per month

Working hours: 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of the guests
• Makes adjustments to food items to accomodate guests with allergiesor specific diet concerns
• Manage other employees in the kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment.

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well