Total 4,760 chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Responsibilities

• Set up workstation with required mise en place, tools, equipment and supplies according to standards
• Transport supplies from the storeroom and stock in designated areas
• Fabricate meat, fish and fowl for menu items
• Assist in controlling inventory and managing stocks
• Maintain organization, cleanliness and sanitation of work areas and equipment

Requirements

• Certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 3 years culinary experience at a supervisory level, preferably in Chinese cuisine restaurants
• Good interpersonal communication and problem-solving skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• 5 working days per week with the ability to work on weekends/public holidays and rotating night shifts

We need a Sous Chef to help keep our Club Rangoon kitchen running smoothly! Advanced knife skills, an understanding of food costing and some supervisory experience is imperative. You’ll collaborate with our Executive Chef to grow our kitchen team (and your career)!

Responsibilities

• Manage production for all stations
• Produce consistent, quality dishes
• Assist line cooks when needed
• Support Executive Chef and kitchen team in controlling food, labor and operational costs
• Participate in menu planning activities including recipe development and testing

Requirements

• 2+ years of experience in a professional kitchen
• Accurate knife skills
• Interest in professional development
• Must be PR / LTVP Holder

Job Type: Full-time

Pay: $3,800.00 - $4,000.00 per month

Benefits:

• Employee discount
• Food provided
• Be part of a growing, young and dynamic team!

Work Location: In person

Responsibilities

• Set up workstation with required mise en place, tools, equipment and supplies according to standards
• Transport supplies from the storeroom and stock in designated areas
• Fabricate meat, fish and fowl for menu items
• Assist in controlling inventory and managing stocks
• Maintain organization, cleanliness and sanitation of work areas and equipment

Requirements

• Certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 3 years culinary experience at a supervisory level, preferably in Japanese/Izakaya cuisine restaurants
• Good interpersonal communication and problem-solving skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• 5 working days per week with the ability to work split shifts and on weekends/public holidays

Working Days: 5 work week
Working Hours: 11am - 9pm
Working Location: near Maxwell MRT
Salary: $2800 - $3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:
To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

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

APPLY NOW!!!

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

Kindly apply through ANY of the following methods:

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

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

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

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Job Responsibilities:

• Cook and prepare a variety of food products

• Maintain the highest standards of personal hygiene and dress code

Benefits:

✓ Newcomer Bonus

✓ Variable Bonus

✓ Merit Increment & Promotion

✓ Staff meal included

✓ Staff Discount

✓ Full Attendance Award

✓ Referral Scheme

✓ Dental Benefits, Insurance, medical coverage

✓ Birthday Vouchers, Festive Gift etc.

• With 10 years+ experience in operating 2 or more Japanese restaurants
• Ensure products used for dishes are of a high standard
• Ensure health, safety legislation and guidelines are implemented, adhered to and reviewed regularly
• Responsible for daily sales
• Good communication skills with guests
• Good knowledge of Japanese ingredients (Seasonal fish, meat and vegetables)
• Good knowledge of Japanese authentic cooking style
• Maintain high hygiene standards in all cooking areas (Sushi counter and Kitchen)
• Monitor food stock and place orders, as needed
• Good contacts with suppliers for Japanese products
• Good knowledge of various sushi types
• Ability to work both fast and accurately
• Team spirit
• Oversees all other kitchen staff
• High loyalty for company
• Able to communicate and write in Japanese with Japanese customers and suppliers

Job Description & Requirements

Job Description & Requirements

Job Title: Pizza maker needed in the East Coast

Requirement:

• Minimum 3 years experience making pizza
• Able to use electric and wooden oven
• Able to prepare the pizza dough
• Able to finishing the preparation of the pizza
• Very important: cleaniness and hygiene
• Able to collaborate with Head Pizza chef

Job Responsibilities:

· Assist Sous Chef, Junior Sous Chef during service for timing and progress of all dishes

· Ensure the presentation, texture and quantity are maintained to standards

· Assist the team in the overall checking and maintaining of your station and assure overall responsibility

Job Requirements:

· At least Professional Certificate / NITEC in Food & Beverage Services Management or equivalent

· Min. 1 year of working experience in the related field

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

The award-winning NOX- Dine in the Dark is one of Singapore's most unique restaurants with a stellar 10-year track record by introducing you to a new world of mystery and sensation you have never experienced before through a culinary journey through taste, smell, touch, and sound, in total darkness.

We are currently on the lookout for a Sous Chef who is:

· Able to setup of ingredients, the process of preparing, caring for your workstation

· Responsible for food preparation prior to cooking, including cleaning, cutting and storage

· Able to listen to advice given by Chef de Partie and Sous Chefs to perform job task following directions.

The right candidate will be responsible to:

• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation.
• Check and ensure adequate provisions of ingredients, working equipment, inventory count, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
• Assist to ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Assist to ensure that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

The candidate should also be:

• Able to communicate in English Language
• Cooking and sanitary knowledge
• Must be able to work on weekends and public holidays

The successful candidate can expect a competitive salary package that commensurate with relevant experience and a stellar track record, along with attractive variable performance incentives.Job Description

Who we are

COL is an independent neighborhood restaurant and bar on Keong Saik Road focusing on a high quality, seasonal food offer with an emphasis on sharing and coal and wood fireplace cookery. With a casual but elegant service style that we’ve become known for, exceptional wines and cocktails we’ve built a strong local following and we’re looking to continue doing this for the year ahead.

Your Role:

• Assist the Executive Chef and Head Chef in all aspects of service and food preparation
• Uphold the standards of food presentation, production, and portioning
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Ensure a high standard of food hygiene at all times
• Guide, train, and supervise junior members
• Track inventory of food supplies and order supplies on a scheduled basis as determined by menu and estimated number of diners

What we are looking for:

• Ability to work on weekends and public holidays
• 3 to 5 years of relevant work experience (salary will commensurate with experience)
• Certificate in culinary skills or equivalent
• A high standard of personal hygiene and grooming
• Ability to multitask in a demanding environment
• Reliable and good team worker
• Able to work on Public holidays and Eve

Key Benefits:

• 5-day work week (Tuesday to Saturday and every last Sunday of the month)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL & 1880
• Meal Allowance $168
• Transport Allowance $100
• 14 Annual Leave (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Tras Street
Salary: $3000 to $ 3500

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Executive Chef duties and responsibilities：

• Min. 3 years related working experience in same role.
• Muti-tasking with not calculative attitude
• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed
• Expert knowledge of the restaurant or organization’s cuisine
• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
• Ability to develop unique recipes
• Current knowledge of trends in the restaurant industry
• In-depth knowledge of federal, state and local food handling regulations
• Comfortable training, directing and supervising kitchen staff
• Exceptional leadership skills, including motivation and goal-setting
• Excellent communication and interpersonal skills
• Time management and organization

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Kilo Kitchen, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefits

• 5 day work week

We are looking for an ambitious and talented chef to join our team at Astoria in Singapore.

The successful candidate will

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Career Progression to Supervisor Chef within 6 months

Training Salary = $1,500

Training Period 2 - 12 weeks (clear passing criteria) Salary thereafter $1700-$2500 per month

- Annual Leave

- Medical Leave

- Medical Subsidy

- CPF (if applicable)

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Benefit

• 5 day work week

Job Description & Requirements

Job posting available for chef who is familiar with indian cusine. Responsible for scheduling the kitchen staff. Looks after the organization cleanliness, developing new receipes, planning new menu, manage customer relations, train kitchen staffs, inventory management, quality control and monitoring safety standards

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary Pastry Chef to join our team!

- Lead the production of pastry goods and part of the bakery goods

You are responsible for the daily management and food production of the Pastry Kitchen/Outlet; To ensure maximum quality and profitability. Production/purchases/manpower answers to you when you are present but also when you are off. You need to organize and handover accordingly always. Pastry items cover all cakes on the menu, all desserts for the events, all sweet items created for specific occasions; Bakery goods covers all jams, granola, brioche, bombolini, chocolates.

- Train junior staff to develop their skills and techniques; Organize their work so they gain autonomy in performing daily tasks; You are responsible for the quality of what they produce.

- Research and Development

You have to dedicate few hours weekly to improve existing recipes and develop new ones that might be relevant to current production schemes or drive an increase in sales; Work with the team on product development, formulate new recipes to cater to different demands; Make sure all recipes are up-to-date and completed in the Recipe book

- Stock management

Organize weekly stock taking for the different goods we are selling. Advise optimum stock level for each category of item according to trend. Indicate dates on every single item.

- Ingredients/Packaging

Organize weekly stock take using template provided to check stock level for ingredients, packaging and tools for pastry; Organise orders and liaise with suppliers; Ensure that all the products received into the kitchen/outlet are meeting standards set by the law and the company.

- Responsible for management of manpower

In charge of looking at the weekly workload and plan the manpower capacities needed daily to make sure that there is always someone present in the pastry kitchen from 5am to 7pm daily, as well as reaching out to the team to call in for extra manpower if unable to reach out for support from Management; In charge of creating a standard procedure to allocate tasks to regular employees and part timers, and create routine tasks;

- Pricing Control

Liaise with Operations Management and circle back information regarding product consumption and product pricing to receive necessary support.

- Time Management

Responsible for following the event/delivery timing as per Operations team’s request. If any obstacle is encountered make sure it is raised to Operations team so they can handle the matter in a timely manner;

- Hygiene

Responsible for the hygienic and safe preparation of food within the Kitchen/Outlet. Strict adherence to food safety, sanitation and NEA hygiene requirements and practices; You are also responsible for the transfer and enforcement of the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Staff discounts

5 working days with 2 off days