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

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

Job Description & Requirements

Assist in food preparation and collaborate with the sous chef and executive/head chef.

Help in the design, testing, and implementation of the food and drink menu.

Produce high-quality plates for customers in both design and taste.

Oversee and supervise kitchen staff.

Assist with inventory, ordering, supplier relationships, and management of supplies.

Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.

Keep work and food prep stations clean and comply with food safety standards.

Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.

Maintain the schedule for staff shifts.

Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.

Requirements

Minimum of 2 years previous experience

Strong knowledge of Food hygiene and safety regulations

Ability to communicate with customers and other staff members

Ability to use kitchen equipment such as dishwashers, hotplates, cookers, etc

Strong leadership skills

Strong communication skills, both written and verbal

Good interpersonal skills

Good listening skills, with high levels of attention to detail

Ability to multitask

Key responsibilities:

1. Food preparation : Assist in preparing ingredients by washing, chopping & portioning vegetables, fruits & meats.
   Help prepare sauces, marinades & dressings.
2. Cooking assistant : Support the chef in basic cooking tasks.
   Help plate dishes & ensure presentation.
   Monitor & maintain cooking times.
3. Kitchen maintenance : Ensure work stations, utensils & kitchen equipment are kept clean & organized.
   Assist in dishwashing & the cleaning of pots, pans & kitchen equipment.
4. Inventory management : Assist in managing kitchen inventory by organizing & stocking ingredients.
   Ensure that ingredients are properly stored.
5. Support kitchen operations : Assist with receiving food deliveries & storing them in proper locations.
   Help with preparing special orders & catering events.
6. Teamwork : Work closely with the chef & other kitchen staff to ensure efficient meal service.
   Respond quickly flexibly to the needs of the chef & tasks.

Skills & Qualifications:

• Basic Culinary Knowledge: Familiarity with kitchen equipment, food preparation & cooking techniques.
• Organization: Ability to multitask.
• Physical stamina: Able to stand for extended periods, lift heavy ingredients or kitchen equipment & work in fast paced environment.
• Communication: Good communication with chef & kitchen team.
• Adaptability: Willingness to learn & adapt.

Experience:

• Culinary school or food service experience preferred.
• Previous kitchen or food preparation experience preferred.

Work Environment:

• Flexible working hours, including weekends, holidays & nights.
• Standing for long periods & working in fast paced conditions.

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

· Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

· Study each recipe and gather all necessary ingredients

· Cook food in a timely manner

· Delegate tasks to kitchen staff

· Inform wait staff about daily specials

· Ensure appealing plate presentation

· Supervise Cooks and assist as needed

Duties and Responsibilities:

• Prepare and assemble skewers with meats, vegetables, and seafood, ensuring uniform size and perfect seasoning.
• Grill skewers over open flame or charcoal, focusing on texture, flavor, and quality presentation.
• Apply yakitori marinades (tare) and seasonings to enhance flavor.
• Plate skewers attractively for service, ensuring each dish is served at the ideal temperature.
• Maintain a clean and organized grill area, storing all tools and ingredients properly.
• Adhere to food safety guidelines, ensuring safe handling, cooking, and storage of food.
• Work collaboratively with the kitchen team for smooth operations during busy periods.

Required Qualifications and Skills:

• Experience: Prior experience as a chef, preferably in Japanese cuisine.
• Skills: Proficient in grilling and skewering, with an eye for detail and precision in presentation.
• Attributes: Ability to work efficiently under pressure and in a physically demanding environment.
• Interest in Japanese Cuisine: Passionate about traditional Japanese cooking and yakitori techniques.

EA License No: 23C1703

EA Personnel No: R1762582

EA Personnel Name: Wong Choo Sian

Benefits:

• Basic Salary up to $3,500 with yearly increment based on performance.
• 6 days work week including weekends (4:30pm - 2am)
• Night shift allowance provided
• Night shift transport provided
• Career Advancement Opportunities

Job Description and Qualification:

This is a full time role for a Head Chef Assistant located in Suntec. Our client is F&B Industry. This role supports the Head Chef in planning and executing the daily menu, which includes yakitori skewers, appetizers, and sides, while helping coordinate the kitchen team to ensure high standards of quality, efficiency, and safety. Responsibilities involve preparing and cooking yakitori skewers, sauces, and sides to maintain consistency in taste, texture, and presentation. Monitoring ingredient quality and finished dishes to meet restaurant standards is essential, along with managing inventory to keep the kitchen stocked and supplies rotated. The role requires adherence to Singapore's food safety regulations, maintaining a clean and organized kitchen, and supporting junior kitchen staff through training. Collaboration with the Head Chef on menu updates and new dishes is also key, as well as ensuring timely food preparation and service during peak hours to maintain smooth operations.

Qualifications:

• At least 2-3 years of experience in a professional kitchen, with experience in Japanese cuisine or yakitori preparation being highly preferred.
• Strong cooking skills, especially with grilling and skewering techniques.
• Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Ability to work well in a team environment, communicate effectively with kitchen staff, and foster a positive work atmosphere.
• Individual with food hygiene certificate preferred.

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed

· Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

· Study each recipe and gather all necessary ingredients

· Cook food in a timely manner

· Delegate tasks to kitchen staff

· Inform wait staff about daily specials

· Ensure appealing plate presentation

· Supervise Cooks and assist as needed

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Duties and Responsibilities:

• Slice and prepare various fresh fish, seafood, and ingredients for sashimi dishes, ensuring precise presentation and texture.
• Inspect fish and seafood for freshness and quality.
• Plate sashimi dishes aesthetically, following presentation standards.
• Collaborate with the Head Chef on seasonal sashimi offerings, keeping the menu innovative and appealing.
• Follow strict food safety guidelines to ensure safe handling and storage of raw fish and seafood.
• Maintain a clean, organized sashimi station with all necessary tools and ingredients.
• Work closely with other kitchen staff to ensure efficient order flow during peak hours.

Required Qualifications and Skills:

• Experience: Prior experience as a sashimi or sushi chef with strong fish butchering and sashimi preparation skills.
• Expertise: Skilled in precise cutting techniques for fish and seafood, creating thin, uniform slices.
• Knowledge: Familiarity with different fish, seafood, and garnishes used in sashimi.
• Attributes: High attention to detail, commitment to cleanliness, and dedication to food safety standards.
• Interest in Japanese Cuisine: Passion for Japanese culinary traditions and working with fresh, high-quality ingredients.

EA License No: 23C1703

EA Personnel No: R1762582

EA Personnel Name: Wong Choo Sian

Duties and Responsibilities:

• Prepare a variety of cold appetizers and side dishes, including salads, marinated vegetables, tofu, and chilled seafood.
• Ensure freshness and quality of ingredients, sourcing seasonal and premium produce as needed.
• Plate dishes aesthetically, adhering to restaurant presentation standards.
• Collaborate with the Head Chef on menu creation, introducing seasonal specials.
• Follow food safety guidelines, especially with raw or marinated items.
• Maintain a clean, organized workspace, ensuring utensils and ingredients are stored and sanitized.
• Coordinate with kitchen staff to ensure timely serving.
• Monitor inventory, manage ingredient stock efficiently.

Required Qualifications and Skills:

• Experience: Previous experience in a Japanese kitchen, especially in cold dish or appetizer preparation, preferred.
• Knowledge: Strong understanding of Japanese ingredients, flavor profiles, and cold dish techniques.
• Skills: Excellent knife skills, experience with fresh produce, fish, and tofu, and creativity in plating.
• Attributes: Keen eye for detail, especially in ingredient freshness and presentation, and the ability to work in a fast-paced team environment.
• Interest in Japanese Cuisine: Enthusiasm for Japanese cuisine, with a focus on cold dishes and a desire to continually learn.

EA License No: 23C1703

EA Personnel No: R1762582

EA Personnel Name: Wong Choo Sian

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 6 Dec 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

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Seeking applicants keen to work as full-time kitchen chefs:

• Responsibilities include preparing all necessary ingredients (e.g., chopping, slicing, mixing, marinating, etc.), typically during the morning and afternoon shifts.
• Each stall typically has two chef positions: one responsible for cooking noodles and hotpots, and the other for teppanyaki and deep frying.
• 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. (Applicants who have already attended and obtained certification, please highlight this to us)
• Prior relevant experience is preferred.
• Meals will be provided.

Brief description of our business:

• We offer quick-service Korean and Japanese fusion cuisine
• Our stalls are mainly located within shopping malls across Singapore
• We have Halal-certified stalls

Once we receive your application, please allow us some time for review, and we will get back to you as soon as possible. Thank you, and we look forward to welcoming you to our team!

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage.

Responsible all staff work Progress with records and schedule for training.

Responsible all food costs, maintainance and expenditures control.

Responsible for staff development and works upgrade.

Supervise staff in food knowledge, storage and acceptable quality.

Strictly Comply and Execute ALL SOPs.

Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance…

Supervise staff to ensure and comply with FIFO procedures.

Ensure all products comply to company's requirement and quality in achieving its maximum profitability.

Able to create new dishes in order to meet market needs and expectation.

Able to cook authentic China Chinese Cuisine,expecially SICHUAN and Dongbei Cuisine.

Hi, we are looking for a chef who is able to handle japanese food. In particular he or she must be able to handle the following:

· At least 20 years of experience in Japanese Cuisine, focusing on Japanese Yakitori and Japanese Ramen noodles

· Has relevant Japanese Cuisine certification

· Food Preparation: Assisting in the preparation and cooking of meals.

· Supervision: Overseeing kitchen staff and food production in the absence of the head chef.

· Inventory Management: Helping manage inventory and ensuring compliance with food safety standards.

· Cleaning and Maintenance: Maintaining cleanliness and proper sanitation practices in the kitchen.

· Training: Assisting in training kitchen staff on cooking techniques, safety, and sanitation.

· Menu Development: Assisting in menu planning and development.

· Quality Control: Ensuring the quality and presentation of dishes.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage.

Responsible all staff work Progress with records and schedule for training.

Responsible all food costs, maintainance and expenditures control.

Responsible for staff development and works upgrade.

Supervise staff in food knowledge, storage and acceptable quality.

Strictly Comply and Execute ALL SOPs.

Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance…

Supervise team members to ensure and comply with FIFO procedures.

Ensure all products comply to company's requirement and quality in achieving its maximum profitability.

Able to create new dishes in order to meet market needs and expectation.

Able to cook authentic China Chinese Cuisine,expecially Sichuan and Dongbei Cuisine.

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 Description

• Prepare and assemble skewers with meats, vegetables, and seafood, ensuring consistent size and seasoning.
• Grill skewers over an open flame or charcoal grill, ensuring they are cooked to perfection, with attention to texture, flavor, and presentation.
• Prepare and apply yakitori marinades (tare) and seasonings to skewers for flavor.
• Plate grilled skewers beautifully for service, ensuring that food is presented attractively and served at the correct temperature.
• Keep the grill area clean and organized, ensuring all tools, equipment, and ingredients are properly stored and maintained.
• Follow food safety guidelines to ensure the safe handling, cooking, and storage of food. Maintain cleanliness and hygiene standards in the kitchen.
• Work with the kitchen team to ensure smooth operations and efficient service during busy periods.

Job Requirements

• Prior experience as a chef, with experience in Japanese cuisine preferred.
• Grilling and skewering skills.
• Ability to work quickly and efficiently under pressure.
• Ability to consistently produce high-quality dishes with precision and care.
• Ability to stand for long periods and handle the physical demands of a busy kitchen environment.
• Ability to collaborate effectively with other kitchen staff and work as part of a team.
• A strong interest in traditional Japanese cooking and yakitori methods.