Total 5,183 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Description & Requirements

Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore’s best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.

Tanjong Beach Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

What to expect:

• 5 day work week
• Transport from Harbourfront MRT
• Join a dynamic, young and fun loving service team
• Amazing daily views of Singapore's most idyllic stretch of beach
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Apply now for our Head Chef role at our busttling 12 year old Melbourne-style restaurant in Serangoon Gardens.

Our dynamic team works collaboratively to create a welcoming atmospshere where teamwork is at its core. We believe in supporting each other to ensure that all our staff feel happy to come to work.

Our cuisine is based on a Melbourne concept with fresh high-quality produce. There is scope for creativity and flare in how you create specials for our long-term regulars.

Great conditions and incentives for the right candidate.

Get in touch here to find out more about the role.

Roast Chef (Cantonese cuisine)

• 6 days. Mon- Fri 8am- 6.30pm at food kiosk, Sat 10am-10pm at restaurant (nego)
• Salary: $3000- $3500
• Location: Mon-Fri @CIMB Plaza Food kiosk (Raffles place), Sat @Race course road (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Restaurant Regulations,

Ability to Work Under Pressure,

Exceptional Customer-Service Skills

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

We are seeking a skilled and enthusiastic Pastry Cook to join our team. As a Pastry Cook, you will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression

Job Description:

• To ensure smooth production of pastries & bakeries daily
• To be responsible for the high standard food quality & maintain consistency
• To make recommendation to upgrade the quality & presentation of food & menus
• To be able to display pastries & bakeries in an organized manner
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PRs only.
• Possess relevant Diploma in Culinary/Bakery/Pastry or relevant qualifications.
• At least 1-2 years of experience in a similar capacity in the Hospitality industry.
• Positive attitude and work in a team.
• Able to work on rotating shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 27 December 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Assisting the Pastry Chef in the concept's pastry offerings
• Setting up and stocking up stations with all necessary supplies
• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards
• Handling stock inventory appropriately
• Be a role model and guide junior team members

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

1. Positions:

● Chef de partie

● Junior Sous Chef

2. Job Description:

The chef from a Michelin 3-star restaurant in San Francisco is opening an authentic Korean cuisine restaurant in Singapore, located within an automotive manufacturing facility in Jurong. We are currently seeking a talented and dedicated individual to join our culinary team. If you have a passion for traditional Korean food and a desire to contribute to a high-end dining experience, we welcome your application.

3. Qualifications:

● In-depth knowledge of traditional and modern Korean cooking techniques

● Culinary degree or relevant certification preferred

● Strong leadership and organizational skills

● Ability to collaborate with kitchen staff and uphold a positive team environment

● Familiarity with food safety and sanitation regulations

4. Responsibilities:

● Cleans and sanitizes work areas, equipment, utensils, dishes, or silverware.

● Prepares a variety of foods, such as meats, vegetables, desserts, according to customers'

● Study the recipes given by the managers and perform them accordingly.

● tores all food - prepared and unprepared - in appropriately sized containers bearing the item name, the date it was received, and your initials.

● Weigh or measure ingredients.

● Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

● Set up the station on time and make sure all the mise en place is perfect.

● Keep the working station clean all the time.

● Cook and serve best quality food to the guest by following the direction of sous-chef and executive chef.

5. Working Conditions:

● Location: [Singapore,2 Bulim Ave, Singapore 649674]

● Working Hours: [Full-time, 9 hours base]

6. How to Apply:

● Interested candidates are invited to submit their resume and cover letter to [email protected]

8. The Restaurant Background:

This exciting venture is a collaboration between one of the largest automotive manufacturing companies and one of the few Michelin three-star restaurants in California.

Unique Dining Experience: The restaurant boasts beautiful architecture, creating an aesthetically pleasing environment for guests. Working here, you will be part of the most advanced kitchen in Singapore, offering a truly unique culinary experience.Innovative Partnership: The restaurant is developed through a unique partnership, blending the expertise of a top automotive manufacturer with the culinary excellence of a Michelin-starred dining establishment.Experimental Ingredients: Our menu will feature experimental ingredients, including fresh vegetables harvested from a smart farm located within the factory. This approach ensures the utmost freshness and quality in our dishes.

● Interested candidates are invited to submit their resume and cover letter to [email protected]

7. Contact Information:

● Marco Kim: [email protected]

8. The Restaurant Background:

This exciting venture is a collaboration between one of the largest automotive manufacturing companies and one of the few Michelin three-star restaurants in California.

Unique Dining Experience: The restaurant boasts beautiful architecture, creating an aesthetically pleasing environment for guests. Working here, you will be part of the most advanced kitchen in Singapore, offering a truly unique culinary experience.Innovative Partnership: The restaurant is developed through a unique partnership, blending the expertise of a top automotive manufacturer with the culinary excellence of a Michelin-starred dining establishment.Experimental Ingredients: Our menu will feature experimental ingredients, including fresh vegetables harvested from a smart farm located within the factory. This approach ensures the utmost freshness and quality in our dishes.

Pastry Cook

Salary: Up to $2600

Working Days: 5 days rostered work week (May be required to work weekends/PH)

Working Hours: 8am to 5:30pm

Working Location: Jurong East (Shuttle service from Lakeside MRT)

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Job Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

Salary: $2,800-$3600
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Supervise all commis chef's in the department.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.

Job Summary

We seek an experienced Kitchen Chef to join our culinary team in preparing high-quality dishes, including sashimi and seafood BBQ. The ideal candidate will maintain kitchen efficiency, ensure exceptional customer satisfaction, and contribute positively to our dynamic team.

Only Required - Singapore PR & Local Citizen

Work Details:

- 6 days/week

- Reports to the Team Manager

- Competitive salary, benefits package, and growth opportunities

- 3-month resignation notice period

How to Apply: Email: [email protected]

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor Degree in Hotel Management

· Should have a solid 3 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

As Chef De Partie (Pastry), you’ll organize kitchen operations whilst supervising junior team members. You will also be preparing our delicious pastries- helping to create memorable experiences for guests whenever they hold their events in our hotel.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Works with superior in the preparation and management of the department’s budget and is aware of financial targets
• Recycles where-ever possible and enforces cost saving measures to staff
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Prepare and design new pastries and cakes
• Communicates politely and display courtesy to guests and internal customers

What we need from you

• GCE O level qualification
• At least 2 years of experience working in the kitchen
• Prior knowledge to food safety

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Job Description:

We are looking for a dynamic Executive Chef to lead our kitchen operations and craft exceptional culinary experiences.

Responsibilities include:

• Designing and executing innovative menus

• Overseeing kitchen operations, ensuring quality and efficiency

• Managing and mentoring a team of culinary professionals

• Monitoring food costs and inventory management

• Ensuring adherence to health and hygiene standards

Job Requirements:

• Minimum 8 years of culinary experience, with 3 years in an Executive Chef role

• Diploma in Culinary Arts or equivalent qualification

• Proven leadership in managing large-scale kitchen operations

• Strong creative skills and an eye for detail

Application Instructions:

Interested candidates are encouraged to apply by submitting the following:

• Updated resume detailing work experience and qualifications

• A cover letter highlighting relevant experience and skills

Submit your application via the MyCareersFuture portal or email [email protected]

We are committed to offering equal opportunities and encourage applications from local candidates to support workforce diversity

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Description & Requirements

• Manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and all food products are properly dated and organized for quality assurance
• Train new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing
• Able to work with long working hours and weekend

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift