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

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Executive Chef

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, and maintaining portion sizes
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure safe and proper use of equipment at all times and to give guidance to other team members

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Modern Chinese cuisine
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Senior Sous Chef (Specialty)/ Assistant Head Chef (Outlet)

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Prepare dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage proper storage and labelling of food products to minimize spoilage and food wastage
• Maintain the highest standards of kitchen and food hygiene at all times

Job Requirements:

• 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Be dependable and work well as part of a team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of the house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Account/Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with Assistant Café Manager & Events.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/administration reports to the Account/Unit Manager.

· Submit all HR related documentation to Account/Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Keeping Food Sampling and Daily Cooking Core temperature recordings.

· Ensure recording temperature for all refrigerators.

· Perform all other common duties assigned by both the client and management of Sodexo Singapore.

· Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail or in person.

MAIN DUTIES AND RESPONSIBILITIES

Essential Job Functions:

1. Prepare and produce all hot dishes for buffet and a la carte menu according to the prescribed recipes and specifications and ensure that the portion size, quality
2. and presentation of the dishes conform to The Ritz-Carlton standard.
3. Determine the require mise-en-place according to the business levels.
4. Prepare store requisitions for supervisor’s approval and ensure that the received goods meet the pre-determine quality and purchasing specifications.
5. Ensure the proper handling and storage of food so as to maintain quality and keep spoilage to a minimum and control food cost.
6. Ensure that the workstations are clean and hygiene and prepare safety procedures are observed by the cooks at all times to SGS and Hygiene standards.
7. Ensure that all operating equipment is in good working conditions and advise supervisor to raise repair and maintenance request when necessary.
8. Participate in training programs for new staff and Cook Trainees and review the training progress and schedule. Support all hotel training activities.Follow all company policies and procedures.

Esora 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 incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be 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 (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Esora is a one Michelin starred, Japanese Kappo fine dining restaurant, guided by an affinity with nature. Esora emphasises on meticulous attention to detail, delivering meaningful interactions to our guests.

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 workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

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

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Dynamic and Established Catering Company Seeking Chef De Partie (Cold Kitchen)

Responsibilities:

• Prepare All Pastries and Dessert Items as Required By the Catering & Retail Divisions
• Efficient Production of Pastries and Desserts (e.g. Local/Non Local Desserts, Pastries & Cakes, etc)
• Develop, Plan and Create New Pastries for Continuous Innovation.
• Always Ensuring Quality Control as Well as Visually Appealing End-Products.
• Keeping Check of All Supplies in Section (FEFO Compliant) and Ensuring Little/No Wastage.
• Responsible for Keeping Track of Finished Products and Handing Over to Colleagues for Deliveries.
• Responsible for Food Items Are Properly Stored at the End of the Shift.
• Responsible to Create Daily the Market List to Prepare Items to Be Purchased.
• Responsible for Proper Storage, Labelling and Use of All Food Supplies to Prevent Unnecessary Spoilage and to Maintain Cost Control.
• Assist in Keeping the Section/Premises Clean So as to Adhere to Food & Beverage Safety and Hygiene Policies and Procedures.
• Collaborating With the Rest of the Culinary Team to Ensure High-Quality Products.
• Assisting in Other Areas of the Kitchen When Required.
• Performs Other Tasks or Projects as Assigned By Chef and Management.

Requirements:

• Passion for Delivering Great Food and Service.
• Passionate About Pastries and Desserts
• Must Have Positive Mindset and Have the Enthusiasm to Develop and Improve Your Skillset and Knowledge.
• Must Be Physically Fit and Have Worked in Fast-Paced Environment.
• Ability to Work Well Independently as Well as Collaborating in a Dynamic Team.
• Multitasking and Organizational Ability
• Past Experience Working in a Similar Role in Pastries and Desserts Will Be An Advantage.

Please submit Full CV here in this portal AND also send your CV via WhatsApp 9857-9292 (non-compliance will automatically negate your application) Thank you for your kind understanding.

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Supporting the daily activities of the back-of house kitchen
• Prepare ingredients by chopping, slice, mince food ingredients.
• Basic Knowledge on raw meat, seafood handling
• Follow instructions and SOP given and food ingredient handlings, minimize food waste daily
• Check Inventory from time to time
• Mise en place daily work stations and ready for service
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

Job Responsibilities

Personnel Management

l Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.

l Adapt yourself to business needs and be willing to work any day of the week and any shift.

l Remain focus and complete one task before switching to the next one.

l Follow work list assigned by Chef de Partie, completed within acceptable time frame.

l Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.

l Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.

l Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.

l Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.

l Report to culinary management any maintenance defects using the correct and proper procedures.

l Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.

l Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

Kitchen / Food

l Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.

l Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.

l Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.

l Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.

l Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Job Requirements

l Degree / Diploma and Certification in Culinary Arts

l 1-3 years of experiences as culinary arts

l Able to identify different kind and categories of raw materials.

l Can differentiate the various type of cuisines.

l Basic cooking and sanitary knowledge

l Monitoring of basic cooking preparation techniques and utilization of knives.

l Have a well-groomed, professional appearance.

l Willing and able to work shift work.

Assistant Chef Job Scope

1. Food Preparation

• Assist the Head Chef in preparing ingredients (e.g., chopping vegetables, portioning meats).
• Follow recipes and instructions to ensure food consistency and quality.
• Prepare sauces, soups, and other minor dishes as directed.

2. Cooking Assistance

• Cook simple dishes under the supervision of the Head Chef.
• Assist in plating and garnishing dishes to maintain presentation standards.

3. Kitchen Organization and Maintenance

• Ensure that the kitchen is clean, sanitized, and organized at all times.
• Wash, clean, and store kitchen tools, utensils, and equipment properly.
• Keep track of inventory levels and inform the Head Chef of shortages.

4. Health and Safety Compliance

• Follow all health and safety regulations in the kitchen.
• Ensure proper storage and handling of food to avoid contamination.
• Assist in maintaining compliance with local food hygiene standards.

5. Menu Support

• Provide suggestions and feedback to the Head Chef regarding menu improvement.
• Help test new recipes and dishes.

6. Team Collaboration

• Work closely with other kitchen staff to ensure smooth operations.
• Support colleagues during busy service periods.

7. Other Duties

• Assist in setting up and clearing down the kitchen before and after service.
• Perform other tasks as assigned by the Head Chef or Kitchen Manager.

The Assistant Chef role is vital in maintaining kitchen efficiency and supporting the team in delivering high-quality meals.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Chef De Cuisine, your job responsibilities include, but not limited to:-

Responsibilities

• Plan, direct, control and co-ordinate the activities of the kitchen staff.
• Assists in building an efficient team by taking an active interest in their welfare, safety and development.
• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.
• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.
• Planning of cost control.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
• Ensure the quality of food preparation is in accordance with the established standard.
• Quality control of ingredients.
• Provides ideas for new dishes and menu planning.
• Checks food items/ingredient stock and prepares daily market list.
• Equipment control.
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

Requirements

• 3 years of relevant experience in relation to the Sous Chef Position.
• Good time-management skills and able to work under pressure.
• Team player with good leadership and communication skills.
• Able to do shift work, weekends and public holidays.

Please be informed that only shortlisted candidates will be notified.

For more information, please visit www.goodwoodparkhotel.com

Join Our Team at Zén – A 3-Michelin-Star Experience in the Heart of Singapore

Are you an ambitious and talented chef eager to elevate your career in a world-class, award-winning kitchen? Zén, one of only three three-Michelin-starred restaurants in Singapore, is seeking a dynamic Demi Chef de Partie to join our exceptional team.

At Zén, we offer a gastronomic journey that blends the finest local ingredients with world-class delicacies. Our carefully curated tasting menu is served in a stunning three-story shophouse in downtown Singapore, where each dish is crafted to perfection.

Key Responsibilities for Demi Chef de Partie at Zén:

• Prepare and Execute Dishes to Perfection: Assist in the preparation and execution of dishes in accordance with Zén's high standards, maintaining impeccable quality and consistency.
• Work Across Multiple Stations: Oversee designated sections of the kitchen, ensuring all ingredients are properly prepared and the team is organized, efficient, and productive.
• Collaboration and Team Support: Work closely with the Sous Chefs and Chef de Partie to ensure smooth communication and teamwork within the kitchen, assisting other stations when necessary.
• Maintain Cleanliness and Organization: Uphold cleanliness and hygiene standards at all times, ensuring that the kitchen is a safe and efficient working environment.
• Train and Mentor Junior Staff: Provide guidance and mentorship to junior team members, helping them develop their skills and understanding of Michelin-star kitchen standards.
• Ingredient Handling: Ensure proper storage and handling of ingredients, minimizing waste and maximizing the quality of each dish.
• Creativity and Innovation: Contribute to the development of new dishes and menu items, bringing creativity and passion to the kitchen while adhering to the core principles of Zén's culinary vision.

Employee Benefits Include:

• Competitive Salary
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

Why Join Zén: At Zén, we don’t just create exceptional dishes – we create an extraordinary work environment. You will have the opportunity to work alongside a talented, passionate team in a Michelin-starred restaurant. We are committed to your professional growth and offer continuous training and development to help you achieve your culinary goals.

Joining our team means becoming part of a family that is driven by culinary innovation, teamwork, and excellence. At Zén, your creativity will flourish as you contribute to one of the most exciting dining experiences in Singapore.

If you are a motivated, dedicated chef with a passion for excellence, we invite you to apply and be part of the extraordinary culinary experience we offer our guests.

Summary

This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens.

Job Responsibilities

Operation

• Responsible for kitchen operations for events & functions.
• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Work closely with the Executive Sous Chef & Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Executive Sous Chef & Executive Chef and recommends menu price adjustments.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve quality of food or lower food cost.
• Check the maintenance of all kitchen equipment.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Interview, select and recruit team members.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management.

Qualifications / Requirements

• Minimum 3 years’ experience in a similar capacity
• Strong passion for creating authentic, modern, fusion cuisine.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast-paced environment, with a keen eye for quality control.
• Good communication and customer contact skills.
• Knowledge of food and health safety standards including HACCP.

JOB SUMMARY

The chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. He/she should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, he/she should be familiar with sanitation regulations，ensuring the station is kept at the highest hygiene and food safety standards, ensuring items are ordered, received and stored in proper condition, ensuring proper usage of food with minimal food waste and all other tasks as delegated by the chefs

RESPONSIBILITIES

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• Study each recipe and gather all necessary ingredients.
• Develop new recipes in accordance to company’s branding and directions.
• Modify recipes to meet customers’ needs and requests
• Ensure appealing plate presentation.
• Check freshness of food and discard out-of-date items.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Keeps equipment operating by following operating instructions, troubleshooting breakdowns, maintaining supplies, performing preventive maintenance, calling for repairs;
• Provide training to staff in accordance to company training guide and manuals
• Perform other ad hoc duties as assigned.

REQUIREMENT

• Hands-on experience with various kitchen equipment (e.g. grillers, pasta makers, Combi Oven, Salamander and etc)
• Advance knowledge of culinary, baking and pastry techniques.
• Ability to remain calm and undertake various takes.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Excellent communication and interpersonal skills.
• Customer service focused and solution-oriented.
• Maintain positive company morale and professional attitude.
• Punctual and responsible.
• Desire to constantly learn and grow professionally.
• Must be able to work overtime, weekends and public holidays, as needed.
• Must be able to travel to work overseas if required.
• Must maintain personal hygiene at all times.

日本料理

Position: Senior Sushi Chef (Japanese Cuisine – Sushi)

Working Hours: 3pm – 11pm (6 days, serve dinner only)

Salary: $5,000.00 – $10,000.00

Job Scope:

◘ Sushi, Kaiseki - Omakase course/menu

◘ Positively interact with customers and converse well with Japanese customers

Requirement:

◘ Min 5 years above experience as Jap cuisine chef in fine dining restaurant

◘ Excellent inter-personal skills, highly motivated individual

◘ Able to interview / start work within short notice period

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Executive Chef/ Head Chef (Outlet).

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Employment Highlights:

• 44 hours, 5 days week

Job duties & responsibilities:

• Perform food preparation and all cooking duties.
• Ensure the quality of food served in the highest standard possible.
• Ensure that the SOPs for all dishes are implemented.
• Be responsible for stocks and control of wastage, in according to Restaurant standards.
• Assist in maintaining and improving upon budgeted food cost
• Assist the head chef in the fulfilment of his or her duties to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues..

Job Requirements:

• Minimum culinary certificate or equivalent with minimum 3 years of relevant experience
• Possess positive attitude towards task assigned.
• Eager to learn and progress.
• Ability to transfer what has been learnt/taught and to practice effectively.
• Is always punctual for work and well disciplined.

Job Overview:Assist in managing kitchen operations for a food & beverage outlet or a section, including menu planning, costing, special events, food quality, and staff management. Ensure compliance with health, safety, and brand standards.

Key Responsibilities:

• Assist in menu planning, costing, and creative dish development.
• Support senior leadership in team management and assume basic managerial duties.
• Supervise kitchen staff, ensuring food quality, consistency, and safety.
• Coordinate special events and promotions.
• Manage kitchen operations, including production, ordering, and cost control.
• Maintain hygiene, safety, and sanitation standards in the kitchen.
• Lead and coach the team towards high guest service and employee satisfaction.

Qualifications:

• High School or Vocational Certificate in Hospitality or related field.
• 4 years of related experience or equivalent education.
• Alcohol awareness certification or food handler card (as per local requirements).
• Strong interpersonal skills with ability to interact professionally with guests and staff.

Salary: $3000-$3300

Industry: Hotel

For interested applicant, click 'apply'

EA Reg no: R1328476
EA License No: 16C8443
EA Personnel Name: Melody
EA Personnel No: R2095899

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of North and South Indian traditional dishes.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

Job description

We are looking for a Pastry Cook to support at our Central Kitchen to prepare different types of Cakes and pastries delivered to our customers on a daily basis.

Responsibilities

· Preparation of pastry ingredients, (Weighing, Mixing, Baking etc.)

· Production and decoration of pastries (Cakes, Cupcakes, Macarons, Sponges etc.)

· Operate machines for production of pastries

· Adhere to the kitchen’s/SFA Standard operational procedures (SOPs)

· Maintain and sanitize baking utensils, tools and Machinery

· Any Ad-hoc duties assigned by superior (Packing of finished products, cutting etc.)

Requirements

· Team player with a good learning attitude and a keen interest in developing professionally in the Pastry industry

· Able to commit to a 5.5 MINIMUM Days’ work week

· Experienced/Non-experienced applicants are welcomed

Please send a complete resume including:

· Personal details and contact information

· All relevant and past work experience with references.

· Last drawn salary and expected salary.

· Date of availability.

· Only shortlisted candidates will be notified.

• Responsibilities include preparing all necessary ingredients (e.g., chopping, slicing, mixing, marinating, etc.)
• Duties also include conducting stock-taking of ingredients and submitting orders to relevant suppliers to replenish stock
• Study and memorize the menu and recipes for each item
• Applicants must attend a basic food hygiene course as required by regulations
• Prior relevant experience is preferred
• 1 year of relevant work experience required for this role
• Able to work on Weekends & Public Holidays
• Expected start date : Immediately
• Expected salary: $3,400 - $3,800 per month

Job Descriptions

• Control and direct the food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring kitchen staff.
• Managing and training kitchen and service staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records attendance
• Contacting the Executive Chef in the event of an emergency.
• Maintain high standards of behaviour and discipline throughout their shift
• Comply with nutrition and sanitation regulations
• Foster a climate of cooperation and respect between co-workers
• Having high communication skills and leadership
• Correctly use and maintain the security of equipment
• Actively promoting a customer focused culture within the kitchen and service teams and promptly addressing any customer complaints, concerns or queries.
• Ensuring that fresh food and the full menu choice is available throughout the service period.
• Providing a chef presence on dining area when required.
• Working with front and back of house developing clear communication and an inclusive culture among all staff.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Suggesting ideas to develop and improve the food and service provided to meet and exceed the expectations of all its customers.
• Working as an active and co-operative member of the team, willing to be flexible in approach to changes in practices and customer demands and needs.
• Ensuring that all appropriate procedures are properly completed and appropriate kitchen records are maintained, in keeping with statutory requirements and policies and procedures.
• Taking responsibility for your actions and your part in maintaining a safe working environment in all areas.
• Proactively identifying risks and eliminating accidents from the work place by promoting an excellent Health & Safety culture and practices among staff.
• Reporting all complaints and incidents affecting health or hygiene to the Executive chef.

Job Requirements

• Minimum 8-10 years of Fine Dining experiences
• A familiarity with Japanese ingredients and seasons is desirable but not mandatory.
• Michelin star experience is preferable, but not essential
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English

Benefits

• One MICHELIN star restaurant

Working Hours

• 10:00-15:00, 17:00-22:30
• Close on Thursday, Sunday and PH

GOODWOOD PARK HOTEL PRIVATE LIMITED

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Sous Chef, your job responsibilities include, but not limited to:-

Responsibilities

• Assists in building an efficient team by taking an active interest in their welfare, safety and development.
• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.
• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.
• Planning of cost control
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
• Ensure the quality of food preparation is in accordance with the established standard.
• Quality control of ingredients
• Provides ideas for new dishes and menu planning.
• Checks food items/ingredient stock and prepares daily market list.
• Equipment Control
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

Requirements

• 3 years of relevant experience in relation to the Sous Chef Position.
• Good time-management skills and able to work under pressure.
• Team player with good leadership and communication skills.
• Able to do shift work, weekends and public holidays.

For more information, please visit www.goodwoodparkhotel.com.

Please be informed that only shortlisted candidates will be notified.

Summary

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

Job Responsibilities

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting of ingredients and preparing daily mise-en-place for the assigned station.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Clean and maintain all equipment within the food production area.
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Be well versed in hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival