Total 3,435 cake pastry chef job vacancies in Others category in Singapore

JOB DESCRIPTION:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

JOB REQUIREMENTS

• Able to work early hour shifts
• Able to cook indian food,malay food, Nasi briyani and indian rojak.
• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

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

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

Sous chef

Working day: Mon to Sun, 5 day work week
Salary: Up to $3200
Working location: City Hall
Working hours: 44h/week

Description:

• Work with General Manager to develop and execute a culinary vision that aligns with our brand.
• Skillfully manage the team during R&D, ordering and other kitchen operations.
• Ask and incorporate customer feedback to drive continuous improvements.
• Responsible for R&D, menu creation, adjustment and kitchen configurations.
• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.
• Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.
• Oversee the supply chain logistics, ensuring the timely receipt of deliveries.
• Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.

Requirement:

• With at least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability and willingness to do R&D.
• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a culinary management will be an advantage

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

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Have experience in hawker stalls need to know how to cook seafood stir-fry

Work starts at 4.30 am in the morning prepare materials

selling starts at 6.30am in the morning.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

Responsibilities

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
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

To prepare food from quality authentic indian raw materials, herbs,and spices,cook indian cuisine dishes and Tandoor dishes in its traditional way.

To ensure that all the Indian food is freshly prepared, and the food standards are met.

Be experienced in Indian, Chinese, southern and Northern Indian Vegetarian Cuisines and understands authentic indian food preparation for the daily needs.

He takes the whole responsibility for the kitchen's daily operations and supervise the junior kitchen staff.

He is also responsible for introducing new dishes and menus.

He is also to monitor and control stock levels and inventory which will be in his jurisdiction.

His task includes ensuring correct stock rotation and procedures are followed in the store area.

He is responsible for monitoring portions and waste control.

He will be responsible for preparing the work schedule for all kitchen staff.

He should have the capacity to work under pressure during the extremely busy period.

If food is finishing at the outlets on a busy day, he must be able to cook the same of similar items again if needed.

He is to possess the UNIQUE curry taste for our customers, consistency is important and all food should be perfected before leaving kitchen. It should to tasted and perfected prior to dispatch.

He must train new cooks & assistant cooks when situation arises.

He is to conduct meeting with cooks on a weekly basis to discuss on menus and production needs.

To ensure kitchen is cleaned every day and do the thorough cleaning once a week with the team.

He must do break shift every day comes at 8am and leaves by 11am and comes back at 5pm & leaves at 10pm thus covering Breakfast, Lunch & Dinner production needs. Must do catering ( if needed)

Requirements - This is a full time and permanent position and required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He is required to work on weekends and public holidays nad take off on a weekday.

Tamil speaking.

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,A,Must be able to work night shift and splite 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

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

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

• 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

• 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 if needed

Job Description
• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Establishes controls to minimize food and supply waste and theft. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Implement training and professional developments for the team members. To improve the knowledge of team members in all aspects of the high functioning kitchens – quality control, safety, sanitation, and cost control.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Work closely with the management team, attends food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
• Periodically interacts with guests at restaurants and other dining areas.
• Performs other duties as assigned by the Management.

Requirements
• Minimum 5 years of relevant experience in managing kitchens of restaurants or 5-star hotels
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Experience in Chinese cuisine
• Advanced knowledge of food profession principles and practices & have great command in the kitchens
• Excellent knowledge of BOH systems, ordering and inventory
• Strong leadership skills and a team player with good interpersonal skills
• Excellent communication skills
• Ability to multitask and work efficiently under pressure

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

· 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

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

• Responsible for smooth operations at the restaurant
• Take ownership and run day to day operation of the restaurant independently.
• Constantly find ways to improvise new and existing menu items
• Follow SOPs to ensure food are served correctly.
• Train, develop and motivate subordinates to meet and exceed established food preparation standards on a consistent basis
• cooking dishes according to food health and safety standards
• preparing ingredients for cooking

requirements

-able to work on weekends

-able to work independently

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

• 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

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

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