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

Job Descriptions

• Welcome/Greet customers as they come into the restaurant.
• Thanks customers for their visit and bids farewell with a smile
• Ensure food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed
• Ensure ingredients and final products are fresh.
• Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods.
• Handle a wide range of raw fish and other ingredients.
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage.
• Packing and labelling of sashimi.
• Maintain a clean and safe work area, including handling utensils, equipment and dishes.
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage.
• Maintain food safety and sanitation standards.
• Prepare & submit duty roster.
• Handling customers’ enquires and complains.
• Monitor and train subordinate to obtain good quality skills and performance.

Key Requirements

• Ad-hoc assigned by Chef
• Good communication and team work skills.
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge on Company’s products.
• Good personal hygiene practice.
• Food hygiene certificate.

Interested candidate may submit resume to 6990 0434 (WhatsApp – Miya) and only shortlisted candidate will be notified.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Kuan Mei Yang

Registration Number: R24124509

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Chef de Partie

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Prepare and cook specific sections of the menu with care and precision
• Maintain high standards of food quality and presentation
• Ensure cleanliness and organization of workstations
• Assist with inventory management and ordering supplies
• Support junior kitchen staff along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills
• Ability to work efficiently under pressure
• Friendly and cooperative

How to Apply: Please send your resume and cover letter to [email protected].

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committedtothe quality of food served

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 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

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

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 #68431 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

GYUKATSU KYOTO KATSUGYU IS HIRING!

Summary and Benefits

• Salary: $3,000 - $3,500 (Depending on experience)
• Location: Raffles City Shopping Centre
• 5 days, 44 hours per week
• Sign-on bonus (T&C applies)
• Staff Discount
• Staff incentive program

ROLE & RESPONSIBILITIES

• Assist Executive Chef / Head Chef in the smooth running of the daily operations of the kitchen.
• Conducting stock-take of inventory.
• Ordering ingredients (Large quantities of selected ingredients must first be discussed with the Executive Chef / Head Chef).
• Ensuring stock is rotated, labelled, and stored in compliance with health regulations.
• Ensuring sufficiency of mis-en-place and delegate work to staff.
• Check daily menus and reservation / events lists to determine quantity of food items to be prepared.
• Ensuring kitchen equipment is kept in a safe, clean and fully functional condition.
• Assist in the preparation of ingredients, stocks, and soups for lunch and dinner.
• Discuss new menus or specials with Executive Chef / Head Chef and communicate new information to staff.
• Assist Executive Chef / Head Chef in the smooth running of the kitchen’s daily operations for a specific Station.
• Calling for orders.
• Preparing lunch and dinner dishes.
• Ensuring that food is served within stipulated time and is still warm when it is served to guests.
• Ensure the consistency of the quality of food prepared by staff.
• Ensure that food is prepared to the highest standards within the company guidelines.
• Ensure food planning and hygiene is adhered to by staff.
• Monitor quality of food leaving the kitchen to ensure maximum guest satisfaction.
• Assist to clean the kitchen after dinner.
• Ensuring general cleanliness of the kitchen.

REQUIREMENTS

• At least 1-3 years of relevant experience in the F&B industry.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period
• would be preferred.
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays.

**We regret to inform that only shortlisted candidates will be notified. **

Please click on APPLY button or send your resume directly to [email protected] with your availability date and expected salary.

Requirement

• Uniform provided
• Candidate must be a team player and take direction well

Responsibilities

• Following all guidelines for food hygiene and health and safety as per NEA regulations.
• Daily and weekly ordering of stock as well as monitoring stock take and stock rotation.
• Control of ALL food that leaves the kitchen.
• Take full responsibility for the cleaning of the kitchen and workspaces
• Follow all SOPs handed down by the management
• Experience in preparing north and south indian dishes.

Job Description

You will be working in a commercial kitchen performing the below functions:

• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction;

Requirements

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in preparation of different cuisines
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committed to the quality of food served

Requirement

• Uniform provided
• Candidate must be a team player and take direction well

Responsibilities

• Following all guidelines for food hygiene and health and safety as per NEA regulations.
• Daily and weekly ordering of stock as well as monitoring stock take and stock rotation.
• Control of ALL food that leaves the kitchen.
• Take full responsibility for the cleaning of the kitchen and workspaces
• Follow all SOPs handed down by the management
• Experience in preparing north and south indian dishes.

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Must have experience to prepare all the bellow receipes

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Job Duties

· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Establish performance and development goals for team members.

· Assist Head Chef in ordering stocks to maintain inventory at all times

· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

· Promote teamwork and quality service through daily communication and coordination with other departments

· Working closely with other Chefs of all levels

· Perform other duties as directed by management / stakeholders

· Cook and maintain kitchen Standard Operating Procedures (SOPs)

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

· Fast Learner

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

日本料理 - 鮨シェフ

Position: Sushi Chef (Omakase Premium Japanese Dining)

Salary: $5,000.00 – $10,000.00 (depend on exp)

Location: CBD Area

Job Scope:

◘ Sushi - Omakase course/menu

◘ Positively interact with customers and converse well with customers

◘ Provide pleasant customer services

Requirement:

◘ 5 - 10 years Japanese Dining experience

◘ Excellent inter-personal skills, highly motivated individual

◘ Able for interview / start work within short notice period

Position: Operation Manager

• Working day: Mon to Sun, 5 day work week
• Salary: $3000 - $3500
• Working location: TEXTILE CENTRE (Bugis)
• Working hours: 9am - 6pm (but it can vary as outlets open at 12pm daily)

Skills and Requirements

• Diploma in Hospitality Management, Business Administration or a related field
• 2-3 years of experience in a managerial role within the F&B industry

Key Responsibilities:

• Reporting to General Manager
• Oversee daily operations in outlets, ensuring smooth and efficient service delivery, minimizing complaints.
• Implement, enforce and maintain brand and outlet SOPs to enhance productivity and service quality across all outlets.
• Conduct regular performance evaluations and provide coaching and feedback to improve team performance.
• Monitor and ensure the highest standards of food safety, hygiene, and quality are maintained.
• Address and resolve customer complaints and issues promptly and professionally.

The Operations Manager is responsible for overseeing the daily operations of our outlets, ensuring exceptional quality, efficiency and standards. This role involves managing staff, optimizing processes, maintaining high standards of SOP and driving customer satisfaction.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

1. Customer Service: Greet Customers, take orders, and answer questions about menu items.

2. Cleaning and Sanitizing: Maintain cleanliness and hygiene by cleaning surfaces, equipment, and dining areas regularly.

3. Stocking and Inventory Management: Check inventory levels, restock supplies, and report low inventory to management.

4. Handling Customer Inquiries and Complaints: Address customer concerns and resolve issues in a professional manner.

5. Team Collaboration: Work closely with team members for smooth and efficient operations.

6. Health and Safety: Adhere to health guidelines, including proper food handling and maintaining a safe environment.

7. Pastry Preparation: Handle daily pastry preparation and assigned duties.

8. Recipe Development: Assist in creating new recipes for seasonal menus.

9. Equipment Maintenance: Clean and maintain equipment and tools, ensuring a tidy workstation.

10. Other Duties: Perform other ad hoc duties as assigned.

Requirements

1. Experience Requirements: Minimum of 3 years' experience in bakery or pastry production with a passion for cakes and pastries.

2. Educational Qualifications: Minimum GCE N-Level / ITE qualifications / WSQ Certificate / Diploma in F&B or Hospitality Management.

3. Skills and Certifications: WSQ Hygiene Certificate is advantageous, and proficient in baking techniques, pastry-making processes, and sanitation principles.

4. Others: Capable of working in a fast-paced environment with a 6-day workweek

Benefits

1. Performance Incentive

2. Staff Discount

3. Medical Benefits

Interested candidates please send in your resume to Email: [email protected]

*All information will be treated with strictest confidence. We regret that only short-listed applicants will be notified.

SEEKING EXCEPTIONAL TALENT!

Elevate your career with our rapidly expanding restaurant group!

We are the proud operators of Altro Zafferano and Griglia Open Fire Italian Kitchen, two of Singapore's distinguished dining destinations. As we're opening a new restaurant, we're excited to offer our team even more opportunities for growth and advancement.

** ADVANTAGES OF JOINING OUR TEAM: **

• Continuous Learning & Career Growth: Engage in a fulfilling journey of skill refinement within an environment that encourages learning and provides tangible opportunities for career progression.
• Competitive Remuneration: Your hard work and dedication are valuable to us. Enjoy a competitive salary, innovative incentive programs, and an additional bonus for split-shifts alongside our standard straight-shift schedule.
• Balanced Work Schedule: Our 5-day work week with straight-shift schedules ensures you maintain harmony between your work and personal life.
• Employee Benefits: We care about your wellbeing. Take advantage of our medical benefits, staff meals, and night transportation claims (when applicable).
• Dynamic Workplace Culture: Thrive in our vibrant and innovative workplace culture. We foster a growth mindset and are committed to continual improvement.

Be part of our prestigious establishments and contribute to the exciting journey of our upcoming restaurant. Apply today, and let's ascend to new heights together!

Main duties and supporting responsibilities:

• To assist the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef during service for timing and progress of all desserts
• To ensure that the presentation, taste, texture, and quantity are maintained to the standards
• To ensure that the correct and same ingredients are used as specified by the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef to ensure quality is upheld at all times
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/Bakery
• At least 3-5 years of working experience in the related field is required for this position
• Able to work effectively in a team environment; leadership & good interpersonal skills
• Possess a positive attitude and cheerful disposition
• Able to work weekends and public holidays
• Immediate availability

Interested applicants are invited to apply online with a comprehensive resume, via the button Apply Now

We regret that only shortlisted candidates will be notified. Thank you for applying.

Responsibilities:

• Prepare, cook, and present a wide range of Indian or Asian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian or Asian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian or Asian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian or Asian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian or Asian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure that food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting& hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control, usage and minimise usage
• Liaise with Central Kitchen and external suppliers for ordering
• Handling the repair & maintenance of restaurant equipment
• Ensure staffs follow company safety SOP
• Follow company safety SOP
• Backend duties: stock takes, scheduling etc
• Help out at other outlets when needed.
• Handle any other duties assigned by Chef

Japanese cuisine

We are looking for a Exucutive Chef to join our Japanese Yakitori Restaurant and prepare authentic Japanese cuisine for our guests.

-Basic Salary Range : $9000-$11000

-Ability to converse in Japanese language will be added advantage for liaison with Japan HQ

-Availability to work on shifts, during business hours, including weekends or public holidays .. -Fill in where needed to ensure guest service standards and efficient operations.

-Yakitori Chef responsibilities include handling a wide range of raw cargoes and ingredients, managing food stocks and working with an attention to detail to fulfill all orders -within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to - work during our opening hours have a full - understanding of food safety and sanitation practices.

-Follow company rules and regulations.

-Prepare food orders in a timely and organized manner.

-Lead the team in preparation of all food items required for service on the line

-6 day work a week /44/hours week

-Staff meal

-Uniform provided

-Employment benefits according to MOM regulation.

Any inquiries contact

Rachel

HR Manager

[email protected]

Responsibilities:

• Prepare and cook a diverse range of dishes, such as breakfast options, sandwiches, salads, soups, pastries, and other cafe favorites.
• Ensure the quality and flavor of food consistently meet or exceed customer expectations.
• Develop creative and enticing menus tailored to a variety of customer tastes and dietary needs.
• Maintain detailed food inventory records, monitor stock levels, and plan ingredient requirements in advance.
• Follow proper culinary techniques, food safety protocols, and health regulations.

Requirements:

• Demonstrated experience as a Chef in a cafe or comparable food service setting.
• Extensive understanding of cooking methods, menu development, and food preparation.
• Skilled in designing and implementing innovative and attractive menus.

______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact [email protected] for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628

Hot Side Chef de Partie

1. Reporting to Chef in Charge of production kitchen, able to do hot side menus including meat, sauces and Festive dishes eg Xmas , CNY etc

2. Able to handle all kinds of raw meat Pork, Chicken, Lamb, Beef.

3. At least 3-4 years working in hot side section able to do production cooking, not restaurant ala minute style ...

4. Cool headed and able to work under pressure

5. Able to communicate in English is preferred.

Job Responsibilities
Culinary Operations Management
• Provide quality food products for our guests and support in achieving all goal designated by the Management team
• Provide direction for menu development and implementations
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Develop interesting, exciting and balanced menus on a timely basis that are appropriate and responsive to the market
• Assist marketing efforts by creating and being known for an Unique Selling Point
• Taste food regularly and express informed and constructive suggestions to Chefs and team regarding food preparation and presentation
• Oversee the annual budgets and review sales and food cost on a regular basis to achieve budgetary goals
• Estimate food consumption to schedule purchases and requisition of raw materials while developing and implementing guidelines to control procedures for procurement and receiving areas
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Provide reviews on menus, analyse recipes, determine food, labor, and overhead costs; and assign prices to menu items
• Work with Facilities Management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
• Work closely with the General Manager as a partner of the business
• Work in a kitchen set-up and continuously maneuver in and around all areas of offices

Hygiene and Sanitisation Management
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Chief Steward
• Comply and ensure hygiene policies are strictly adhered to on a daily basis
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding

Job Requirements
Education & Certification
• Degree / Diploma / Certification in Culinary or Management

Experience
• Minimum 5 years of experience in relevant restaurant concept and 5 years of experience as a leader in large culinary operations

Other Prerequisites
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Knowledge of fine dining cantonese cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
• Good knowledge in accounting and calculation of food costs

Main Duties and Responsibilities

To assist other team members, with the key aim of delivering good quality of food to our customers.

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information