Total 5,147 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in Singapore

We're looking for Fulltime Kitchen Crew

The Paulaner Brauhaus Singapore family is growing and looking for new members with all backgrounds and experience to join our diverse family.

We are the Asian flagship store of the Paulaner brewery and offer a wide range of premium quality beers and typical dishes from Bavaria in an authentic environment.

What can we offer you?

Exciting international environment

Opportunities for individual development

Competitive salary, bonus

Training & great career opportunities

Meals, Uniform, Transport provided

25% staff discount

You are:

Experienced with highest level of professionalism
Able to work under pressure
Passionate of your work to offer the best possible service
English speaking with minimum Secondary School Education

Singaporean/PR/LTVP+ (no quota)

Your responsibilities:
Provide effective production of high quality products

Come over to our booth to pass us your CV or you could

forward to [email protected].

We will contact relevant candidates only, thanks for your understanding.

Prost,

Paulaner Bräuhaus Singapore

We have 3 outlets in Clarke Quay area and we are looking for an experienced and qualified Group Head Chef. Apply now and we would be excited to get to know you!

JOB DESCRIPTION AND REQUIREMENTS

• You will be the first in command in the facilities.
• Be a team player and promote positive team dynamics in kitchen and restaurant
• In charge in all areas of kitchen management
• Be fully aware and well trained to prepare every item in the menu to high quality standards
• Develop a strong knowledge of all company menu items/ products
• Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times.
• Training and guidance to all new kitchen support staff
• Daily operations – timely deliverance of consistent food, checking stock, meeting customers’needs
• Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)
• Accountability for all food and supply orders and accuracy of deliveries
• Waste management – In line with regulations and agreed procedure
• Adhering to health and safety standards for kitchen & kitchen staff as dictated by Governmental authorities.
• Advising on kitchen equipment requirements including cooking and service hardware
• On-going general maintenance and cleanliness of the kitchen and all food preparation areas
• Managing cleaners to ensure they use their time effectively

Job Responsibilities:

• Prepare, cook and serve a variety of items in accordance with specific menus
• Assist Executive Chef and Sous Chef to develop new dishes and menus
• Assist with inventory and managing of supplies
• Maintain safety and cleanliness standard
• Ensure quality control and presentation of all food items
• Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation / health regulations
• Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures
• Follow all Emergency Response plans on site
• Follow procedures for identifying, assessing and controlling hazards and risks
• Adhere to and maintain food handling standards and food safety plan at all times

Job Requirements:

• Candidate must possess at least a Professional Certificate/NITEC
• At least 1-2 years of relevant work experience in the related field
• Customer-service oriented personality
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude

Established in 2008, Tippling Club is one of the pioneers of Singapore’s now thriving gastronomic scene. Spanning three shophouse units at 38 Tanjong Pagar Road, it is an award-winning gastro-cocktail destination recognised by World’s 50 Best Restaurants, ranking no.27 in Asia’s 50 Best Bars 2022.

Job Description

- Assist in the daily operation, requirements and preparation of food accordingly to standard recipes.

- Prepare mis-en-place, cut, cook, and arrange food as instructed.

- Control cost by minimizing spoilage, wastage and exercising portion control.

- Maintain food standard, hygiene and exercise portion control at all times.

- Clean refrigerators, works tables, etc to ensure working area is clean at all times and report any malfunction of equipment.

- Ensure high standards of food preparation, quality and consistency.

- Follow proper Kitchen Standard Operating Procedures.

Job Requirements

1. Diploma in Culinary Skills

2. Certification in Food Hygiene is necessary.

3. At least 1 to 2 years of relevant working experience in the same capacity.

4. Passion for food, creative and result orientated.

5. Positive attitude.

6. Able to work weekends and public holidays.

Team Benefits

1. Amazing career growth and promotion opportunities
2. Industry-leading packages
3. 5-day 44 hours work week
4. End-year performance bonus
5. Group medical, hospitalisation and dental insurance
6. Discount across all SEG brands
7. Group D&D and team bonding events
8. Team member referral bonus
9. Birthday leave and vouchers

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: Up to $ 2800

Requirements

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

Job Responsibilities:

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

Chin See Min Reg No. : R22107450

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

Chef de Partie

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

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

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Sous-chef/Chef de parti (Singaporean or PR)

Recently opened French bistro near orchard, 5min walking to somerset mrt.

60 covers capacity

5.5 days a week

$3400 - $3800 salary depend on experiences

Great ambiance, entirely new kitchen equipment.

• Leading the kitchen staff during the Head Chef’s absence
• Guiding and supervising the junior kitchen staff during food preparation
• Assisting the Head Chef in menu preparation
• Planning and managing food preparation in restaurant kitchens
• Training new staff
• Inventory and orders to suppliers
• Designing menus together with the Head Chef
• Preparing, cooking and presenting food in accordance with restaurant standards

Responsibilities

• Prepares food orders
• Ensures that work stations are adequately stocked and properly stored
• Ensures all food items are served within the waiting time
• Ensures the highest standards and consistent quality in the food preparation
• Maintains the hygiene and cleanliness of the cooking stations and kitchen

Requirements

• Able to work in a fast-paced environment
• Organised and ability to multi-task
• Team player
• Preferably able to start work immediately
• Food safety & hygiene certification (Must have!)

Work experience – 7 years kitchen experience with min 2 years in Indian Kitchen as Chef de Partie

Roles & Responsibilities

• Ensure the smooth operations of the Kitchen on a day-to-day basis.
• Carry out bulk Indian cooking as per recipes
• Functional ability to manage tandoor food items.
• Uphold the standards of the recipe given
• Maintenance checks of the kitchen equipment
• Ensure following hygiene standards.
• Checking stock levels and ordering supplies.
• Training and motivating staff.
• Ensuring that all employees adhere to the company’s uniform standards.
• Reviews audit findings - Safety/Hygiene and takes corrective measures to ensure full compliance
• In addition to the above-mentioned duties and job functions, performs any other assignment given by the management within the scope of job

Requirements:

• Singapore local or PR Holder.
• Degree or Diploma graduate from any hospitality course
• Food handlers certification of Singapore should be valid.
• Master of Indian cuisine
• Must be well-versed with food from the Bombay City.
• Proficient with, regional cuisine like, South Indian, Parsi, French and confectionery.
• Efficiently manage operations of a Tandoor
• Must be able to work 6 days shift work including weekends and public holiday.

Job Description & Requirements

Experience in Chinese cuisine.

 Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Requirements

 Must be flexible and able to work during our peak times including weekends and public

holiday.

 Possess of professional certificate/NITEC/Culinary qualification.

 Minimum 2 years related experience.

 Familiar with Chinese cuisine.

 Fluent in both English and Mandarin (Bonus) preferred.

Reporting to – Director Restaurants Brands - IHCL

Work experience – 12 years Kitchen experience with min 5 years in Indian Kitchen as Sous Chef

Roles & Responsibilities

• Food and Beverage Quality: Set and maintain high standards for food and beverage quality, presentation, and taste.
• Conducts regular associate meetings/reviews to ensure that an effective two-way communication process is followed.
• Walks through all kitchen areas regularly to note and immediately rectify operational flaws if any.
• Monitors daily operations, evaluate days' confirmed and anticipated business and evaluate previous days' revenue and share customer feedback with the team members.
• Monitors and checks the stewarding activities in the kitchen.
• Maintains quality, consistency of mise-en-place and finished food and ensure team members are assigned to carry out tasks as per standard recipes in the kitchen.
• Ensures standard recipes and brand standard specifics, portion control and wastage control processes are followed by the Sous Chef and other team members.
• Ensures short supplies and non-available ingredients are dealth with appropriately.
• Identifies departmental and individual training needs, develops training calenders, conducts training and recommends suitable training programs to address individual capability gaps.
• Participates in the certification of team members in key skills. Ensures that he/she himself/herself attends as well as the direct reporting managers attend appropriate core training classes.

Requirements:

• Singapore local or PR Holder.
• Degree or Diploma graduate from any hospitality course
• Food handlers certification of Singapore should be valid.
• Master of Indian cuisine
• Must be well-versed with food from the Bombay City.
• Proficient with, regional cuisine like, South Indian, Parsi, French and confectionery.
• Efficiently manage operations of a Tandoor
• Must be able to work 6 days shift work including weekends and public holiday.

- Managing and working closely with other Chefs of all levels.

- Supervising the SOP and supply as per menu items, recipes and also developing new dishes ensuring food variety and quality.

- Monitoring and determining food inventory needs, stocking and ordering.

- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

- Provide a weekly summary report to General manager.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

Demonstrated knowledge of culinary techniques and practices. Understanding of menu and recipe development techniques. Strong leadership abilities.

You are fully responsible for the kichen operations and managing a cohesive and value adding team of The Singapura Club at Clarke Quay.

Your key responsibilities include assisting in the setting up and management of the restaurant such as designing great Pan Asian inspired menus, food costing and working as 1Team. You are to lead and assist in the preparation and cooking of the selected dishes on the menu and manage overall food freshness, preparation and inventory management. Customer satisfaction is of paramount importance at all times.

The quality of the food prepared and presented must at all times be consistent and meet the high standards of our brand and Management’s expectation. You are expected to be innovative and creative in coming up with Pan Asian inspired dishes from time to time for approval and also participate actively in the Company’s marketing campaigns, events and other social gatherings as and when required.You need to be at all times cognizant of customer feedback and reviews from the industry on food quality and presentation to achieve the overall standards set by the Management.

You have to assist in managing the kitchen and work with the Front of House as 1Team. The security and safety of Company assets and the staff under your charge will be of paramount importance at all times.You are to assist to manage and coordinate day-today operations of the kitchen and liaison with suppliers to manage deliveries, kitchen supplies and other related matters.

As a valued member, you are expected to demonstrate a high standard of personal ethics, performance, product knowledge and customer service. You will have a ‘can do’ attitude and work cohesively as 1Team at all times.

You will report to the CEO and work closely with the Managers to hit sales targets among other ad-hoc special projects as and when required.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Roles & Responsibilities

We are a looking for a Cook with speciality and experience in South Indian Veg/Non-Veg curry, flour and chutney based frozen and semi-cooked food production. The individual should be well versed in making Vadai, dosa,Idly various types of Chutneys and Curries.

Responsibilites

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Ensure appealing plate presentation
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

• Proven work experience as a Chef or Cook
• Minimum Diploma or Degree Qualification required
• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks and stand in Skills.
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

• Well Established Company
• Basic $2000 - $2800 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours
• TRAINING PROVIDED

Job Responsibilities:

• Assist in the smooth-running operations of a catering kitchen
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes
• Check quantity and quality of items ordered are received and stored in proper condition
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE N Level with at least 1-2 years of relevant experience
• Training provided for those with lesser/no experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

We are in search of a dynamic and experienced Head Chef who will play a pivotal role in establishing and maintaining the culinary identity of our new restaurant at East Region of Singapore (Located at Tampines & Pasir Ris).

As the Culinary Head of the Culinary team, you will be responsible for overseeing the entire kitchen operation and ensuring the delivery of exceptional dining experiences to our valued customers. If you have a deep understanding of Pizza, Pasta, and Main Course preparation, and possess strong leadership and culinary skills, we want to hear from you!

Responsibilities:

• Lead and manage the kitchen team, including sous chefs, line cooks, and kitchen assistants.
• Develop and implement menu offerings that reflect our commitment to high-quality pizza, pasta, and main course dishes.
• Ensure that all food preparation and cooking techniques meet our standards of excellence, with a focus on taste, presentation, and consistency.
• Train and mentor kitchen staff on best practices, culinary techniques, and adherence to health and safety guidelines.
• Collaborate with suppliers to source the freshest and highest quality ingredients for our dishes.
• Maintain inventory levels and control costs by monitoring portion sizes and minimizing waste.
• Oversee the efficient operation of the kitchen, including scheduling staff, managing workflow, and maintaining cleanliness and organization.
• Stay up to date with industry trends and new techniques in pizza, pasta, and main course preparation.
• Ensure compliance with all food safety regulations and maintain a safe and clean working environment.

Requirements:

• Proven experience as a Head Chef or in a similar leadership role, with expertise in pizza, pasta, and main course preparation
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Indicate your expected salary in your cover letter or resume.
• In-depth knowledge and expertise in preparing a variety of pizza, pasta, and main course dishes.
• Strong culinary skills and the ability to create innovative and flavorful recipes.
• Excellent leadership and management abilities, with the capacity to motivate and inspire a team.
• Outstanding organizational skills and attention to detail.
• Proficient in managing inventory, controlling costs, and ensuring profitability.
• Familiarity with health and safety regulations and a commitment to maintaining a safe working environment.
• Creative mindset with the ability to adapt to changing customer preferences and dietary restrictions.
• Excellent communication and interpersonal skills.
• Willing to sign a employment bond with the company.
• Culinary qualification or equivalent certification is preferred.

How to Apply:

To apply for the position, please submit your resume, cover letter, portfolio showcasing your culinary expertise and expected monthly salary to [email protected] (indicate "Head Chef Application" in the subject line), alternatively, click the job application link to apply.

We thank all applicants for their interest, but only those selected for an interview will be contacted.

Looking forward to receiving your application.

Chef De Partie (CDP)

We are in search of a dynamic and experienced Chef who will play a pivotal role in establishing and maintaining the culinary identity of our new restaurant at East Region of Singapore (Located at Tampines & Pasir Ris).

As the CDP of the culinary team, you will play a crucial role in our establishment by leading and managing the kitchen operations. If you have a deep understanding of Pizza, Pasta, and Main Course preparation, and possess strong leadership and culinary skills, we want to hear from you!

Responsibilities:

• Collaborate with the Head Chef/Sous Chef to plan and execute a diverse menu featuring pizzas, pastas, and main courses.
• Oversee and coordinate kitchen staff, ensuring proper training and adherence to recipes and quality standards.
• Take a hands-on approach to food preparation, ensuring that all dishes are prepared to perfection.
• Monitor inventory levels, order supplies, and manage kitchen budgets to minimize waste.
• Maintain a clean and organized kitchen, adhering to food safety and sanitation guidelines.
• Foster a positive and collaborative working environment, promoting effective communication among kitchen staff.
• Stay updated on industry trends, new ingredients, and cooking techniques to contribute to menu innovation.

Requirements:

• Proven experience in a similar role with expertise in pizza, pasta, and main course preparation
• Strong leadership and organizational skills with the ability to thrive in a fast-paced environment.
• Exceptional knowledge of pizza, pasta, and main course preparation techniques.
• Creativity and a passion for delivering memorable dining experiences.
• Knowledge of food safety and sanitation regulations.
• Excellent communication and interpersonal skills.
• Ability to work evenings, weekends, and holidays as needed.
• Culinary qualification or equivalent certification is preferred.

How to Apply:

To apply for the position, please submit your resume, cover letter, portfolio showcasing your culinary expertise and expected monthly salary to [email protected] (indicate "CDP Application" in the subject line), alternatively, click the link to apply.

We thank all applicants for their interest, but only those selected for an interview will be contacted.
Looking forward to receiving your application.

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 De Partie (CDP)

We are in search of a dynamic and experienced Chef who will play a pivotal role in establishing and maintaining the culinary identity of our new restaurant at East Region of Singapore (Located at Tampines & Pasir Ris).

As the CDP of the culinary team, you will play a crucial role in our establishment by leading and managing the kitchen operations. If you have a deep understanding of Pizza, Pasta, and Main Course preparation, and possess strong leadership and culinary skills, we want to hear from you!

Responsibilities:

• Collaborate with the Head Chef/Sous Chef to plan and execute a diverse menu featuring pizzas, pastas, and main courses.
• Oversee and coordinate kitchen staff, ensuring proper training and adherence to recipes and quality standards.
• Take a hands-on approach to food preparation, ensuring that all dishes are prepared to perfection.
• Monitor inventory levels, order supplies, and manage kitchen budgets to minimize waste.
• Maintain a clean and organized kitchen, adhering to food safety and sanitation guidelines.
• Foster a positive and collaborative working environment, promoting effective communication among kitchen staff.
• Stay updated on industry trends, new ingredients, and cooking techniques to contribute to menu innovation.

Requirements:

• Proven experience in a similar role with expertise in pizza, pasta, and main course preparation
• Strong leadership and organizational skills with the ability to thrive in a fast-paced environment.
• Exceptional knowledge of pizza, pasta, and main course preparation techniques.
• Creativity and a passion for delivering memorable dining experiences.
• Knowledge of food safety and sanitation regulations.
• Excellent communication and interpersonal skills.
• Ability to work evenings, weekends, and holidays as needed.
• Culinary qualification or equivalent certification is preferred.

How to Apply:

To apply for the position, please submit your resume, cover letter, portfolio showcasing your culinary expertise and expected monthly salary to [email protected] (indicate "CDP Application" in the subject line), alternatively, click the link to apply.

We thank all applicants for their interest, but only those selected for an interview will be contacted.

Looking forward to receiving your application.

Chef De Partie (CDP)

We are in search of a dynamic and experienced Chef who will play a pivotal role in establishing and maintaining the culinary identity of our new restaurant at East Region of Singapore (Located at Tampines & Pasir Ris).

As the CDP of the culinary team, you will play a crucial role in our establishment by leading and managing the kitchen operations. If you have a deep understanding of Pizza, Pasta, and Main Course preparation, and possess strong leadership and culinary skills, we want to hear from you!

Responsibilities:

• Collaborate with the Head Chef/Sous Chef to plan and execute a diverse menu featuring pizzas, pastas, and main courses.
• Oversee and coordinate kitchen staff, ensuring proper training and adherence to recipes and quality standards.
• Take a hands-on approach to food preparation, ensuring that all dishes are prepared to perfection.
• Monitor inventory levels, order supplies, and manage kitchen budgets to minimize waste.
• Maintain a clean and organized kitchen, adhering to food safety and sanitation guidelines.
• Foster a positive and collaborative working environment, promoting effective communication among kitchen staff.
• Stay updated on industry trends, new ingredients, and cooking techniques to contribute to menu innovation.

Requirements:

• Proven experience in a similar role with expertise in pizza, pasta, and main course preparation
• Strong leadership and organizational skills with the ability to thrive in a fast-paced environment.
• Exceptional knowledge of pizza, pasta, and main course preparation techniques.
• Creativity and a passion for delivering memorable dining experiences.
• Knowledge of food safety and sanitation regulations.
• Excellent communication and interpersonal skills.
• Ability to work evenings, weekends, and holidays as needed.
• Culinary qualification or equivalent certification is preferred.

How to Apply:

To apply for the position, please submit your resume, cover letter, portfolio showcasing your culinary expertise and expected monthly salary to [email protected] (indicate "CDP Application" in the subject line), alternatively, click the link to apply.

We thank all applicants for their interest, but only those selected for an interview will be contacted.

Looking forward to receiving your application.

Chef De Partie (CDP)

We are in search of a dynamic and experienced Chef who will play a pivotal role in establishing and maintaining the culinary identity of our new restaurant at East Region of Singapore (Located at Tampines & Pasir Ris).

As the CDP of the culinary team, you will play a crucial role in our establishment by leading and managing the kitchen operations. If you have a deep understanding of Pizza, Pasta, and Main Course preparation, and possess strong leadership and culinary skills, we want to hear from you!

Responsibilities:

• Collaborate with the Head Chef/Sous Chef to plan and execute a diverse menu featuring pizzas, pastas, and main courses.
• Oversee and coordinate kitchen staff, ensuring proper training and adherence to recipes and quality standards.
• Take a hands-on approach to food preparation, ensuring that all dishes are prepared to perfection.
• Monitor inventory levels, order supplies, and manage kitchen budgets to minimize waste.
• Maintain a clean and organized kitchen, adhering to food safety and sanitation guidelines.
• Foster a positive and collaborative working environment, promoting effective communication among kitchen staff.
• Stay updated on industry trends, new ingredients, and cooking techniques to contribute to menu innovation.

Requirements:

• Proven experience in a similar role with expertise in pizza, pasta, and main course preparation
• Strong leadership and organizational skills with the ability to thrive in a fast-paced environment.
• Exceptional knowledge of pizza, pasta, and main course preparation techniques.
• Creativity and a passion for delivering memorable dining experiences.
• Knowledge of food safety and sanitation regulations.
• Excellent communication and interpersonal skills.
• Ability to work evenings, weekends, and holidays as needed.
• Culinary qualification or equivalent certification is preferred.

How to Apply:

To apply for the position, please submit your resume, cover letter, portfolio showcasing your culinary expertise and expected monthly salary to [email protected] (indicate "CDP Application" in the subject line), alternatively, click the link to apply.

We thank all applicants for their interest, but only those selected for an interview will be contacted.
Looking forward to receiving your application.

Cherki is hiring! We are a modern Peranakan bistro located at the Singapore Chinese Cultural Centre in CBD. Cherki has an emphasis on delivering craft cocktails, modern Peranakan cuisine, memorable dining and drinking experiences, and top-notch service.

Operating hours from 11:30am to 1030pm.

No experience is required, but a good attitude is a must.

We have a fun, friendly and energetic working culture and are currently looking for a pair of extra hands.

Positions Available:

Chef-De Partie

Job Requirements/ Additional Info:

Singaporeans and PRs only

-Uphold order, cleanliness and hygiene of the kitchen

-Assist with daily operations, inventory stock taking and ordering

-Experience is preferred but not a must. Fresh Grads from culinary school are welcomed too!

-Strong character and willingness to learn is a must

-Good attitude, respectful and responsible

Why join our kitchen:

-Interesting modern Peranakan concept based menu

-Space to express your creativity, we are always open to new ideas

-5 Day work week

-Busy, dynamic and fun working environment

-Late night transport provided

-Meals provided

Contact JK @96484932 if interested!

Chef De Partie (CDP)

We are in search of a dynamic and experienced Chef who will play a pivotal role in establishing and maintaining the culinary identity of our new restaurant at East Region of Singapore (Located at Tampines & Pasir Ris).

As the CDP of the culinary team, you will play a crucial role in our establishment by leading and managing the kitchen operations. If you have a deep understanding of Pizza, Pasta, and Main Course preparation, and possess strong leadership and culinary skills, we want to hear from you!

Responsibilities:

• Collaborate with the Head Chef/Sous Chef to plan and execute a diverse menu featuring pizzas, pastas, and main courses.
• Oversee and coordinate kitchen staff, ensuring proper training and adherence to recipes and quality standards.
• Take a hands-on approach to food preparation, ensuring that all dishes are prepared to perfection.
• Monitor inventory levels, order supplies, and manage kitchen budgets to minimize waste.
• Maintain a clean and organized kitchen, adhering to food safety and sanitation guidelines.
• Foster a positive and collaborative working environment, promoting effective communication among kitchen staff.
• Stay updated on industry trends, new ingredients, and cooking techniques to contribute to menu innovation.

Requirements:

• Proven experience in a similar role with expertise in pizza, pasta, and main course preparation
• Strong leadership and organizational skills with the ability to thrive in a fast-paced environment.
• Exceptional knowledge of pizza, pasta, and main course preparation techniques.
• Creativity and a passion for delivering memorable dining experiences.
• Knowledge of food safety and sanitation regulations.
• Excellent communication and interpersonal skills.
• Ability to work evenings, weekends, and holidays as needed.
• Culinary qualification or equivalent certification is preferred.

How to Apply:

To apply for the position, please submit your resume, cover letter, portfolio showcasing your culinary expertise and expected monthly salary to [email protected] (indicate "CDP Application" in the subject line), alternatively, click the link to apply.

We thank all applicants for their interest, but only those selected for an interview will be contacted.

Looking forward to receiving your application.