Total 458 cake pastry chef job vacancies in Others category in d21 upper bukit timah clementi park ulu pandan

Job Responsibilities
Personnel Management
• Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
• Adapt yourself to business needs and be willing to work any day of the week and any shift.
• Remain focus and complete one task before switching to the next one.
• Follow work list assigned by Chef de Partie, completed within acceptable time frame.
• Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.
• Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.
• 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.
• Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• 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.
• 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
• 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.
• 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.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• 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.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Responsibilities:

• Measure and weigh ingredients accurately. Prepare and portion ingredients for various pastry recipes. Assist in the preparation of doughs, batters, and other pastry components.
• Monitor and control oven temperatures. Execute baking and cooking processes according to recipes and guidelines. Ensure proper timing and doneness of pastry items.
• Assist in decorating pastries and desserts. Pay attention to detail in presenting the final product. Follow established presentation standards.
• Assist in managing and maintaining inventory levels of pastry ingredients. Notify superiors of low stock items. Rotate stock to ensure freshness.
• Maintain a clean and organized work station. Follow hygiene and sanitation standards. Properly clean and store equipment and utensils after use.
• Follow recipes and instructions accurately. Seek clarification from superiors when needed. Ensure consistency in the quality and taste of pastry items.
• Work closely with other kitchen staff, such as chefs and sous chefs. Communicate effectively within the pastry team and the overall kitchen team. Be open to learning from more experienced colleagues.
• Monitor the quality of ingredients and finished products. Report any quality issues to superiors. Participate in taste tests and evaluations as required.
• Be willing to learn and adapt to new techniques and recipes. Stay updated on current pastry trends and innovations.
• Work efficiently to meet production schedules and deadlines. Prioritize tasks to ensure timely delivery of pastry items. Be mindful of time-sensitive processes, such as proofing and baking.
• Manned live station with keeping station and surrounding work areas clean and organized.
• Interact with customers if required, to provide information or take special orders. Be knowledgeable about the ingredients and processes involved in pastry items.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• 1 year of relevant working experience in a hotel or related industry
• High level of flexibility and adaptability
• Able to work effectively in a team environment
• Basic English language proficiency
• Able to work rotating shifts including public holidays and weekends

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Chef Job Description Template

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

1. In charge of the daily work and ordering for the assigned section.
2. Need to get up early to prepare soup etc.
3. Carry out given recipes and instructions with precision speedy.
4. Ensure strict health and hygiene practices.
5. Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
6. Monitoring food portion and waste to maintain profit margin.
7. Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
8. Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
9. Must be able to work night shift and split shift
10. Must be able to work extra hours if needed
11. Must be able to work extra hours or weekend if needed

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage, rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

In charge of the daily work and ordering for the assigned section.
Need to get up early to prepare soup etc.
Carry out given recipes and instructions with precision speedy.
Ensure strict health and hygiene practices.
Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
Monitoring food portion and waste to maintain profit margin.
Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
· Must be able to work night shift and split shift
· Must be able to work extra hours or weekend if needed

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Job Description & Requirements

Preparation of Tasty and Authentic Korean and Diversity of Menu Plan and Direct Food Preparation Good culinary and teamwork skill Ensure and maintain the cleanliness of the kitchen premises and maintain the safety Should be Able to Work on Weekends and Public Holidays (Alternative rest days) Follows Proper Handling and Right Temperature of all Food Products Stock-take and ordering of ingredients and supplies Requirements:Must have working experience on Korean recipes and ingredients At least 1 to 2 years working experience in Korean BBQ restaurants Hands-on experience with various kitchen equipment (e.g., BBQ Grill, Meat Cutter, etc)Job Description & Requirements

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian Flavors, and delivering unforgettable dining experiences to its customers.

Job Description & Responsibilities

Food Preparation Oversight: Manage and oversee the food preparation process, ensuring efficiency, quality, and adherence to culinary standards.

Menu Design and Development: Create and develop innovative menus featuring new and existing dishes, delivering a diverse, high-quality dining experience. Refine and approve final dishes to meet quality and presentation standards before serving.

Workflow and Inventory Management: Streamline food preparation workflows for optimal efficiency—plan and place orders for equipment and ingredients based on inventory assessments. Coordinate timely repairs and maintenance to ensure kitchen functionality.

Staffing and Training: Take full responsibility for hiring, training, and managing kitchen staff to maintain a skilled and motivated team. Supervise, guide, and provide constructive feedback to kitchen team members. Estimate workload requirements and recommend appropriate compensation.

Quality Control and Compliance: Address and resolve any issues in food preparation to uphold quality standards. Ensure strict compliance with nutritional guidelines, sanitation standards, and safety regulations.

Requirements:

Proven experience as a Head Chef or Kitchen Operations Manager.

Expertise in Malaysian or Singaporean cuisine is highly preferred.

Strong leadership skills with a track record of effectively managing kitchen staff.

Excellent organizational and communication abilities.

In-depth knowledge of food safety and sanitation practices.

We regret that only shortlisted candidates will be notified.

Position Summary:

As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, and a minimum 5 years experience.

职位概要：我们主要是做川菜和东北菜的中餐馆厨师，您将负责准备、烹饪和监督餐厅的烹饪运营。这个职位我们需要最少有5年以上的相关经验

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

ENSURING FOOD QUALITY AND TASTE IS OF HIGHER STANDARD , MANAGING OF INVENTORY OF STOCKS AND ORDER OF RAW MATERIALS WHEN NEEDED.CONTROLING BUDGET AND MINIMIZE THE WASTAGE. MAINTAIN HEALTHY AND SAFE WORKPLACE ENVIRONMENT. COOKING THE FOOD IN TIMELY MANNER.PROCESSING CUSTOMER ORDERS, PRODUCING MEALS AND CLEANING THEIR SPACE OFTEN TO FOLLOW SAFETY MEASURES

ENSURING FOOD QUALITY AND TASTE IS OF HIGHER STANDARD , MANAGING OF INVENTORY OF STOCKS AND ORDER OF RAW MATERIALS WHEN NEEDED.CONTROLING BUDGET AND MINIMIZE THE WASTAGE. MAINTAIN HEALTHY AND SAFE WORKPLACE ENVIRONMENT. COOKING THE FOOD IN TIMELY MANNER.PROCESSING CUSTOMER ORDERS, PRODUCING MEALS AND CLEANING THEIR SPACE OFTEN TO FOLLOW SAFETY MEASURES

1. Food PreparationPrepare and cook various noodle dishes, soups, and accompaniments according to recipes and quality standards.
   Ensure all ingredients are fresh, properly portioned, and stored.
   Chop vegetables, meats, and other toppings efficiently.
   
2. Menu ExecutionFollow the shop's recipes and food presentation guidelines.
   Prepare sauces, broths, and noodle varieties (e.g., ramen, udon, rice noodles).
   Maintain consistency in taste, texture, and portion sizes.
   
3. Kitchen OperationsManage the kitchen workspace efficiently, ensuring cleanliness and hygiene.
   Supervise kitchen equipment like woks, boiling pots, and steamers.
   Follow proper food handling, sanitation, and safety regulations.
   
4. Inventory and Stock ManagementMonitor ingredient stock levels and notify management when supplies run low.
   Minimize food waste through portion control and proper storage.
   Assist with receiving and inspecting food deliveries.
   
5. Team CollaborationWork closely with kitchen assistants, servers, and other staff to ensure smooth operations.
   Delegate tasks when necessary to maintain kitchen flow during busy hours.
   
6. Quality ControlEnsure all dishes meet quality standards before serving to customers.
   Address any issues with food quality, presentation, or taste promptly.
   
7. Customer SatisfactionAdapt dishes to customers' preferences (e.g., spice level, add-ons, or dietary restrictions).
   Maintain a clean and organized cooking area that reflects the shop’s hygiene standards.
   
8. Time ManagementPrepare dishes quickly and efficiently during peak hours.
   Plan and prioritize tasks to manage multiple orders simultaneously.
   
9. Kitchen MaintenanceClean and sanitize kitchen tools, utensils, and equipment daily.
   Ensure the kitchen complies with local food safety regulations.
   
10. Improvement & Creativity

• Suggest improvements to existing recipes or introduce new noodle dishes to diversify the menu.
• Stay updated on food trends and customer demands.

Roles & Responsibilities;

Ø Ensuring promptness, freshness, and quality of dishes.

Ø Coordinating cooks' tasks.

Ø Implementing hygiene policies and examining equipment for cleanliness.

Ø Designing new recipes, planning menus, and selecting plate presentations.

Ø A thorough knowledge of all aspects of the operations of a kitchen

Ø To be able to plan and delegate job tasks to the junior staff

Ø To be able to mentor and coach junior chefs

Ø Primarily to plan and direct food preparations

Ø Reviewing staffing levels to meet service, operational, and financial objectives.

Ø Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

Ø Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Ø Setting and monitoring performance standards for staff.

To prepare all the bellow recipes

Break Fast:

• Idly,Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar
• Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)
• Different Types of Masalas (Channa, Green Peas, Black Eye Beans)
• Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

• Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)
• Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu
• Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)
• Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)
• Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,
• Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)
• North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)
• Chinese (Fried Rice,Noodles)
• Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

• Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),
• Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry
• Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

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

Chinees:

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

Biriyani:

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

Snacks

• Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

• Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom
• Soup,Spinach soup,Mulaguthani Soup,

Sweets:

• (Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)
• Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo
• Rava Kesari Recipe, Kaju Mysore Pak
• Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,
• Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

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

Salads:

• All Types of Salads

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Create menus and daily specials
• Manage kitchen team
• Cook food in a timely manner
• Ability to jump in and take over for any station
• Advanced knowledge of cooking, baking, and pastry techniques
• Up-to-date knowledge of techniques and recipes
• Make sure plates are executed correctly and presently properly
• Check the freshness of food stocks and throw out items
• Knowledge of accounting and budgeting
• Oversee inventory control and place orders
• Familiarity with sanitation regulations
• Culinary degree preferred or at least three to five years working in a professional kitchen

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• 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, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

• 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
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Job Description

As a head chef you will be responsible for everything that goes on in your employer's kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Prepare, cook food and present food effectively and efficiently.

Assist in the preparation, cooking, garnishing, and presentation of food.

Keep up to date with the current promotions and new items on the menu.

Ensure that procedures for supplies, equipment, and work areas comply with the established standards.

Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.

Assist in accurate food-ordering and stocking levels.

Estimate amounts and costs of required supplies, such as food and ingredients.

Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.

Assist in keeping the kitchen clean, hygienic and tidy at all times.

Maintain good personal hygiene as well as high work and safety standards in the workplace.

Report on time, in proper uniform and grooming.



Requirements



Minimum 3 year of experience working in kitchen as food preparation and/or cooking.

Profound knowledge of different kinds of beverages.

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

58 RECRUITMENT PTE. LTD. 19C9772 67026282