Total 3,460 cake pastry chef job vacancies in Others category in Singapore

Step Into the Culinary Spotlight! Chef/Kitchen Assistant Wanted!

✨ Experience the vibrant fusion of tradition and innovation at our Halal Vietnamese Bistro near Bugis/Lavender. ✨

We’re inviting food enthusiasts to join a bustling kitchen where fresh flavors meet creative twists. Whether you're a seasoned pro or a passionate beginner, this role offers the perfect blend of learning, growth, and rewards.

Position: Chef/Kitchen Assistant

Why Join Us?

• Possess extensive culinary experience, including kitchen management and menu planning experience.
• Possess excellent communication skills, able to collaborate with other departments and communicate effectively.
• Possess innovation skills, able to develop new dishes and menus.
• Manage daily kitchen operations, including staff management, inventory control, and cost control.
• Ensure kitchen compliance with food safety standards, including hygiene and safety checks.
• Provide training and guidance to kitchen staff, improving skills and knowledge.
• Manage kitchen costs, including food costs, labour costs, and equipment maintenance costs.
• Manage supplier relationships, ensuring quality and reasonable pricing.
• Ensure kitchen equipment functions properly, including maintenance and replacement.
• Develop new dishes and menus, ensuring kitchen innovation and competitiveness.
• Ensure kitchen food quality meets company standards.

job Descriptions:

• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Food Ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standard.
• Preparing & Cooking Food.

Requirements:

• At least 3 years of cooking/ relevant experience.
• Passionate for cooking and a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and apperance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintence and cleaning schedules for equipment, storage and work area.

Responsibilities:

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

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

· Ensure that all orders are fulfilled promptly and to expected standards;

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

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

· Ensure food is stored, prepare, and presented safely and hygienically;

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

Requirements

· More than 5 years of work experience

· Strong experience in cuisine

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of dishes

· Proficient with specialty equipment

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

Must have 7 years experience.

Experience in South and North indian dishes.

Expertise in variety of Briyani is must.

Others:

Prepare culinary dishes and meals as per orders requested by customers.

Verify that prepared food meets requirements for quality and quantity.

Develop new menu items while improvising the existing ones.

Adhere to quality in preparing recipes and meals.

Responsibilities:

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

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

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

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

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

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

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

Requirements：

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

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

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

* Able to work night shift

job Descriptions:

• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Food Ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standard.
• Preparing & Cooking Food.

Requirements:

• At least 3 years of cooking/ relevant experience.
• Passionate for cooking and a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and apperance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintence and cleaning schedules for equipment, storage and work area.

Job – Objective / Position Description:

To accurately prepare an organization's financial accounts for a specific period. To build upon existing corporate finance skills in both transaction execution and analytics, leading to increased responsibilities.

Responsibilities (Key Result Areas & Activities)

• Manage all accounting transactions
• Prepare budget forecasts
• Publish financial statements in time
• Handle monthly, quarterly and annual closings
• Reconcile accounts payable and receivable
• Ensure timely bank payments
• Compute taxes and prepare tax returns
• Manage balance sheets and profit/loss statements
• Report on the company’s financial health and liquidity
• Audit financial transactions and documents
• Reinforce financial data confidentiality and conduct database backups when necessary
• Comply with financial policies and regulations
• Any other duties/projects that will be assigned from time to time.

Required to - KNOW (Skills, Knowledge & Behaviours)

• Candidate must possess at least a Bachelor's Degree in Accounting and/or Finance, or other relevant professional certification
• CPA preferred
• Candidate should have at least 1-3 years of working experience in finance & accounting role with a minimum of 1 year spent in managerial/supervisory capacity.
• Audit experience is an added advantage.
• Experience in financial and management reporting background with F&B and/or retail-related business coupled with audit experience in accountancy firms is a plus.
• Able to analyze and present data in an impactful & convincing manner.
• Able to manage projects and small team and track progress for improvement.
• Able to communicate effectively in both written and verbal forms.
• Hands-on experience with accounting software
• Excellent analytical skills along with the ability to create and present detailed reports
• Ability to accurately process numerical data
• Team management and negotiation skills
• Problem-solving attitude
• Good working knowledge in Excel required (Vlookup, Pivot table etc)

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday.

Starting Salary up to $2700 (or more for those with relevant experience)

PERMANENT FULL TME PASTRY BAKER #FreshgraduatesWelcome

BENEFITS:

• FLEXIBLE 5-6 Work Week
• Annual Leave, Medical Leave and more benefits
• FLEXIBLE WORKING DAYS AND FLEXIBLE WORKING HOURS ARRANGEMENT available
• GOOD Work-Life Balance

REQUIREMENTS :

• Minimum Pastry Baking education or training required
• Some F&B Experience will be advantageous
• FRESH GRADUATES WELCOMED (Training will be provided)

Responsibilities:

• Controlling and directing the food preparation process and any other activities.
• Constructing menus with new or existing culinary creations ensuring the variety and quality of servings.
• Helping in the preparation of food.
• Producing high quality plates both design and taste wise.
• Ensuring that the kitchen operates in a timely way that meets our quality standards.
• Approving and “polishing” dishes before they reach the customer.

Specific Details:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary in check.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen where required.

Requirements:

• Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Available to work shifts during weekends and holidays.

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya andThe Public Izakaya 2, is looking for committed and talented Senior Sous Chef with the following capabilities to join our growing team:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
• Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
• Monitors and undertakes to maintain costs within guidelines.
• Assist to train and guide junior chefs.
• At least 8 years experience
• Has a broad spectrum of culinary techniques
• Able to track and deliver the latest dining trends and menus.

We offer

• Opportunity for overseas travel

• Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to [email protected] or [email protected]

Thank you for your interest in our company, and we will reach out to you if your application is found suitable

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Join Our Culinary Team as a Chef (Sunday OFF)

Your Culinary Artistry Awaits

Are you a culinary professional with a passion for Japanese fine dining? Immerse yourself in the world of kappo-style cuisine, where tradition meets innovation. At our elegant black-and-white heritage bungalow near Newton MRT, every detail—from the 11-seat hinoki wood counter to seasonal omakase pairings—is crafted to perfection.

What We’re Looking For:

Position: Demi Chef / CDP / Junior Sous Chef (Japanese Cuisine)
Location: Newton MRT
Salary: $2,800 – $3,500 per month
Work Week: 5-day schedule, fixed Sunday off

What You’ll Enjoy:

• Growth Opportunities: Advance your career while working with top-tier ingredients and refined techniques.
• Certifications: Sponsorship for Food Hygiene Certification (FHC).
• Time to Recharge: 14 days of annual leave.
• Health Benefits: Comprehensive medical coverage to keep you at your best.
• Performance Bonuses: Variable payouts to reward your dedication.

Your Role at a Glance:

• Craft exquisite sushi rice and manage premium seafood with precision.
• Ensure ingredients meet impeccable quality and freshness standards.
• Oversee station organization and maintain food safety compliance.
• Work closely with our talented team to deliver an unforgettable omakase experience.

What You Bring to the Table:

• Experience: At least 2 years in Japanese cuisine or fine dining; hotel experience is a bonus!
• Mindset: A proactive, adaptable attitude and a commitment to excellence.
• Skillset: Expertise in hygiene, safety, and attention to detail.

Why Choose Us?

This isn’t just another job—it’s an opportunity to refine your craft in a setting that values artistry and innovation. Work alongside a team that’s as passionate about tradition as it is about pushing culinary boundaries.

Ready to embark on this journey? Apply now and take the next step in your culinary career. Let’s create something extraordinary together.

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

We are seeking a skilled and passionate Cook/Chef specializing in Western Cuisine to join our kitchen team. The ideal candidate will have a strong understanding of Western cooking techniques, be able to work efficiently under pressure, and deliver high-quality, flavorful dishes that exceed customer expectations.

Responsibilities:

• Prepare and cook a variety of Western cuisine dishes, ensuring quality, taste, and presentation meet high standards.
• Master cooking techniques such as grilling and roasting meats.
• Assist in menu development by contributing creative dish ideas and improving existing offerings.
• Ensure all food preparation adheres to company standards and complies with health and safety regulations.
• Maintain kitchen cleanliness and organization, ensuring proper hygiene and sanitation practices.
• Implement stock rotation procedures and monitor ingredient freshness, minimizing food waste.
• Ensure accurate portion control to maintain consistency in food quality and cost management.
• Collaborate with the Head Chef and kitchen team to ensure efficient food preparation, particularly during busy service hours.
• Train and mentor junior kitchen staff on Western cooking techniques and kitchen operations.
• Communicate with front-of-house staff to ensure prompt and accurate service, addressing customer feedback promptly.
• Stay updated with Western culinary trends, bringing fresh ideas to the kitchen.
• Handle equipment responsibly, performing regular checks to ensure everything is in good working condition.

Requirements:

• Minimum 2 years of experience as a Cook or Chef specializing in Western cuisine in a high-volume restaurant.
• Expertise in a variety of Western cooking techniques, including grilling, roasting, sautéing, and baking.
• Strong knowledge of Western ingredients, flavors, and culinary trends.
• Ability to work effectively in a fast-paced environment and under pressure.
• Excellent attention to detail, particularly in food presentation and quality control.
• Creativity and passion for developing new dishes and enhancing the dining experience.
• Strong communication and teamwork skills to ensure smooth kitchen operations.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Commitment to maintaining high standards of cleanliness, hygiene, and food safety.

Key Responsibilities:

1. Food Preparation and Cooking:Prepare and cook dishes according to the restaurant's standards and recipes.
   Ensure all dishes are presented in an appealing manner.
   
2. Station Management:Oversee a specific section of the kitchen.
   Maintain high standards of hygiene and cleanliness in the station.
   
3. Quality Control:Ensure the quality and consistency of dishes served.
   Monitor portion sizes and waste management to control costs.
   
4. Inventory and Stock Control:Assist in managing inventory and ordering supplies as needed.
   Check the freshness and quality of ingredients.
   
5. Team Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
   Train and supervise junior kitchen staff and apprentices.
   
6. Health and Safety Compliance:Adhere to health and safety regulations in the kitchen.
   Ensure proper food storage and handling practices.
   
7. Menu Development:Contribute ideas for new dishes and improvements to existing menu items.
   Stay updated on culinary trends and techniques.
   
8. Customer Satisfaction:Respond to special dietary requests and ensure customer satisfaction.
   Handle customer feedback and work to resolve any issues.
   

Christmas market marina promotory

location: marina bay

date: everyday from 5 dec to 25dec

working hour: 4pm to 11pm ( overtime pay included )

overtime after 12pm, company will cover transport cap at $12

job description

- to perform a high standard of food presentation

- able to learn skills on the go

- to help out with kitchen team with food preparation

- maintain a standard of personal hygiene

-to clean up section after service and during service for cleanliness

-understanding the standard of recipes and follow every step

job requirement

-food hygiene cert

-able to commit to full event

-able to perform in fast environment

-basic knowledge of cooking

-able to communicate with others

-teamwork

-hardworking

Job Types: Part-time, Temporary, Fresh graduate, Student job

Pay: $14.00 - $18.00 per hour

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of different kinds of beverages

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

* Able to work night shift

Responsibilities

• 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 5 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.

• Customer service
• The ability to manage a team of cooks
• Organization skills
• Time management skills
• Attention to detail
• The ability to work under extreme pressure
• The ability to communicate in a fast-moving environment
• The ability to make good food consistently, even in a busy kitchen
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all the 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