Total 6 cake pastry chef job vacancies in Singapore

The great things you will be expected to do:

● Work closely with their superiors and the kitchen management team to develop and adhere to a

budget, ensuring cost-effective procurement and utilization of ingredients and supplies

● Monitor food costs, manage inventory, and implement strategies to minimize waste, controlling food

usage in line with established standards

● Update and maintain data tracking systems to provide accurate financial information for management

decisions

● Prepare meals in accordance with portion and quality standards specified in recipes, ensuring

consistency and excellence in taste and presentation

● Keep up to date with the latest culinary trends, and implement changes in recipes or work methods

pertaining to menus, daily specials, and promotional activities

● Assume the full duties of the Senior Sous Chef in their absence, providing leadership and direction to

kitchen staff, ensuring smooth operations, and meeting customer expectations

● Maintain a safe and sanitary kitchen environment by adhering to hygiene and safety regulations set by

the company, government, or clients

● Ensure the safe operation of all equipment and promptly report any faulty equipment to superiors

● Adhere to all company, government, and client regulatory controls related to food preparation,

storage, and safety, ensuring compliance in all kitchen activities

● Mentor and guide junior kitchen staff to enhance their culinary skills, teamwork, and adherence to

safety and hygiene standards

● Perform any other related duties as assigned by the immediate superior, adapting to the evolving

needs of the kitchen and demonstrating flexibility in managing a variety of tasks

WORK EXPERIENCE

● Proven experience as a Sous Chef or equivalent role

● Strong financial acumen with experience in budget management and cost control

● Knowledge of industry best practices, culinary trends, and food safety regulations

● Excellent leadership and communication skills

● Ability to work well under pressure and adapt to changing circumstances

● Detail-oriented, creative, and dedicated to culinary excellence

COMPETENCIES

● Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft

excel and powerpoint; or Google Sheets and Slides)

● Presentation skills (all levels including senior management)

● Good command of written and spoken language skills in English

ATTRIBUTES

● Possess critical thinking and problem solving skills

● Assist with inventory and managing of supplies

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and

sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Job Responsibilities:

● Collaborate with the programs team to create unique and memorable dining experiences, including

special events, theme nights, and promotional activities that engage customers and drive repeat

business

● Interact with customers regularly to gather feedback, understand their preferences, and tailor menu

offerings to enhance their dining experience. Use customer insights to create personalized and

exceptional experiences

● Oversee food preparation and presentation, ensuring that dishes consistently meet high-quality

standards and exceed customer expectations

● Stay updated on culinary trends, incorporating changes in recipes and work methods to develop

innovative and appealing menus

● Assume full responsibility for kitchen operations in the absence of the Head Chef or Executive Chef,

providing leadership and direction to kitchen staff

● Mentor and guide the culinary team, encouraging creativity, teamwork, and adherence to safety and

hygiene standards

● Develop and manage budgets, collaborating with kitchen management to ensure cost-effective

procurement, inventory management, and financial planning

● Monitor and control food costs, implement strategies to minimize waste, and update financial tracking

systems for accurate reporting

● Prepare and present financial reports to the management team, offering insights and

recommendations for cost control, revenue enhancement, and operational efficiency

● Ensure strict compliance with company, government, and client regulatory controls related to food

preparation, storage, and safety

● Foster a culture of continuous learning and development within the kitchen team, promoting skill

enhancement and career growth

● Perform any other related duties as assigned by superiors, demonstrating flexibility and adaptability to

meet evolving kitchen and customer needs

WORK EXPERIENCE

● Extensive experience as a Sous Chef or in a comparable role

● Proven financial acumen with experience in budget management, cost control, and financial reporting

● Exceptional customer service skills and the ability to engage with customers to gather feedback and

enhance the dining experience

● Knowledge of industry best practices, culinary trends, and food safety regulations

● Excellent leadership and communication skills

● Ability to work well under pressure and adapt to changing circumstances

● Innovative, creative, and dedicated to culinary excellence

COMPETENCIES

● Possess critical thinking and problem solving skills

● Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft

excel and powerpoint; or Google Sheets and Slides)

● Presentation skills (all levels including senior management)

● Good command of written and spoken language skills in English

The great things you will be expected to do:

● Prepare, cook and serve a variety of items in accordance with specific menus

● Assist Executive Chef and Sous Chef to develop new dishes and menus.

● Assist with inventory and managing of supplies

● Maintain safety and cleanliness standard

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and

sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

ATTRIBUTE

● Customer-service oriented personality

● Proactive, friendly and pleasant characteristics

● Able to communicate skills and team player

● Cheerful and self-motivated with positive working attitude

The great things you will be expected to do:

● Prepare, cook and serve a variety of items in accordance with specific menus

● Assist Executive Chef and Sous Chef to develop new dishes and menus.

● Assist with inventory and managing of supplies

● Maintain safety and cleanliness standard

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and

sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

WORK EXPERIENCE

● At least 1-2 years of relevant work experience in the related field

ATTRIBUTE

● Customer-service oriented personality

● Proactive, friendly and pleasant characteristics

● Able to communicate skills and team player

● Cheerful and self-motivated with positive working attitude

The great things you will be expected to do:

● Prepare, cook and serve a variety of items in accordance with specific menus

● Assist Executive Chef and Sous Chef to develop new dishes and menus.

● Assist with inventory and managing of supplies

● Maintain safety and cleanliness standard

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and

sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

ATTRIBUTE

● Customer-service oriented personality

● Proactive, friendly and pleasant characteristics

● Able to communicate skills and team player

● Cheerful and self-motivated with positive working attitude

Key Responsibilities:

• Able to cook Chinese food, specializing in Cantonese dishes
• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes is on schedule.
• Ensure that no problem arises during serving; if any, it should be rectified quickly.
• Approve all foods before they leave the kitchen.
• Develop menu offerings.
• Forecast supply needs and estimate costs.
• Ensure efficiency of the kitchen and staff.
• Ensure the production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served.
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines.
• Create recipes and prepare advanced items.
• Ensure proper equipment maintenance and operations.
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques.
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff.

Key Requirements:

• Minimum 5 years working experience
• Passion for food
• Previous experience working in a professional kitchen
• Effective communication skills
• Ability to manage a budget and work with figures.
• Ability to work under stressful conditions.
• Strong leadership skills
• Ability to make quick decisions.
• Ability to ensure a high standard of hygiene and cleanliness in the kitchen area.