Total 14 cake pastry chef job vacancies in Singapore

Key Responsibilities:

• Assist the Chef with administrative tasks, including ingredient procurement and invoicing.
• Prepare ingredients and dishes with a focus on quality and presentation.
• Provide guidance, training, and mentorship to kitchen staff to ensure proper performance.
• Collaborate with the Chef in developing new and innovative dishes.
• Ensure compliance with hygiene and safety standards in all work areas, including reach-in and walk-in refrigerators.

Qualifications:

• Minimum of 3 years of kitchen experience, specializing in Western and/or French cuisine.
• Strong knowledge of food handling, preparation, and cooking techniques for specific stations.
• Proven ability to maintain consistent quality and presentation of all dishes.
• Excellent understanding of food hygiene regulations and company quality standards.
• Ability to keep work areas clean, organized, and compliant with safety protocols.

This role is perfect for a culinary professional with a passion for innovation and a commitment to excellence in every dish!

EA License No: 16C8004 | EA Personnel No: R22105656 | EA Personnel Name: Raxle Ng

Responsibilities:

• Oversee and ensure that operations within the kitchen meets company guidelines and standards
• Work closely with the production team on daily operations (such as, setting up of F&B lines)
• Partner with necessary parties in planning and preparing of cuisine required
• Involved in menu development and testings
• Lead quality control and food item presentation efforts
• Ensure that healthy inventory levels are maintained to ensure smooth daily operations
• Proper storage of ingredients to reduce unnecessary food spoilage/wastage
• Ensure all workplace health and safety regulations are adhered to
• Perform any ad-hoc duties when assigned

Requirements:

• Candidates should preferably bring along a diploma in Culinary Management or any equivalent professional qualifications
• Brings along at least 4 years of experience within a related role
• Prior experience within a hotel or restaurant setting in a will be an added advantage
• Able to adapt into a fast pace environment
• Independent and a team player

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret only shortlisted candidates will be notified.

Registration No.: R1101084

EA License No.: 20C0426 (Elitez & Associates)

job overview

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure workplace quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
  of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities

FINANCIAL RETURNS

• Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of meals and menus within brand or local menu guidelines.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Coordinate Meal Preparation and service activities within the workspace. Review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time. Direct both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Oversee Food Quality by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.
• Develop Menus and make key decisions regarding a restaurant’s menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Collaborate with executive chef to discuss menu options and develop creative dishes throughout the year.

PEOPLE

• Respond to Customer Concerns. Interface directly with customers to resolve complaints and other issues that may arise during the course of food service. Handle customers who were displeased with some part of their meal and make efforts to correct any issue with kitchen or restaurant staff to ensure that the customer is satisfied with the visit.
• Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

  GUEST EXPERIENCE

• May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

RESPONSIBLE BUSINESS

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Assist sales, catering and banquet staff with banquets, parties and other special events.

ACCOUNTABILITY

Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs.

Job Summary:

• Basic Salary: Up to $3000
• Time: 4 weekdays & 1 weekend based on router:-
• 8am to 5pm
• 9am to 6pm
• 10am to 7pm
• Location: Tagore Industrial Avenue, Sindo Industrial Estate, Singapore 787817

Job Responsibilities:

• Put the final touches on baked goods to wow clients or ensure pastries match the theme of an event.
• Able to visualize the final result of the cake and take appropriate steps to get there.
• Reports to the Head Chef and Sous Chef.
• Consulting with clients to understand event and cake needs.
• Creating preliminary cake designs, including drawings or other mockups for approval.
• Decorating cakes and other pastries with a variety of tools and ingredients.
• Preparing cake batters, fillings, icings and other necessary cake components.
• Sculpting cakes into intricate shapes and forms.
• Collaborating with chefs, bakers and other team members to ensure the quality and visual appeal of the final product.
• Ordering necessary supplies and managing tool and ingredient inventory.
• Keeping workspaces and equipment clean and sanitary.

Requirements:

• Proficiency with cake decorating tools and ingredients.
• Fine arts skills, such as sketching or painting.
• The physical ability to remain upright for extended periods of time at cake-decorating workstations.
• Strong communication and collaboration skills.
• An understanding of or experience in cake or pastry baking.

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret that only shortlisted candidates will be notified.

David Tang
Registration Number: R23115252
EA Licence No: 16C8004 (Elitez Pte Ltd)

Job Summary:

• Basic Salary: Up to $3000
• Time: 4 weekdays & 1 weekend based on router:-
• 8am to 5pm
• 9am to 6pm
• 10am to 7pm
• Location: Tagore Industrial Avenue, Sindo Industrial Estate, Singapore 787817

Job Responsibilities:

• Able to complete cakes (cream-based, mousse-based and cheese cake).
• Keep the work station clean and maintain a high standard of personal and work place hygiene.
• Supervise the commies.
• Maintain ISO 22000 /HACCP/HALAL records as required
• Check the inventory and update for procurement.
• Make sure that food is prepared, stored and dispatched in the required temperatures.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Reports to the Sous Chef

Requirements:

• Having worked the pastry section of a catering company or cake shop for at least 5 years.
• Knowledge of various cakes, desserts, tarts, cookies and chocolates.
• Knowledge of local taste, flavours, textures and traditional methods is an advantage.

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret that only shortlisted candidates will be notified.

David Tang
Registration Number: R23115252
EA Licence No: 16C8004 (Elitez Pte Ltd)

Job Summary:

• Basic Salary: Up to $3000
• Time: 4 weekdays & 1 weekend based on router:-
• 8am to 5pm
• 9am to 6pm
• 10am to 7pm
• Location: Tagore Industrial Avenue, Sindo Industrial Estate, Singapore 787817

Job Responsibilities:

• Put the final touches on baked goods to wow clients or ensure pastries match the theme of an event.
• Able to visualize the final result of the cake and take appropriate steps to get there.
• Reports to the Head Chef and Sous Chef.
• Consulting with clients to understand event and cake needs.
• Creating preliminary cake designs, including drawings or other mockups for approval.
• Decorating cakes and other pastries with a variety of tools and ingredients.
• Preparing cake batters, fillings, icings and other necessary cake components.
• Sculpting cakes into intricate shapes and forms.
• Collaborating with chefs, bakers and other team members to ensure the quality and visual appeal of the final product.
• Ordering necessary supplies and managing tool and ingredient inventory.
• Keeping workspaces and equipment clean and sanitary.

Requirements:

• Proficiency with cake decorating tools and ingredients.
• Fine arts skills, such as sketching or painting.
• The physical ability to remain upright for extended periods of time at cake-decorating workstations.
• Strong communication and collaboration skills.
• An understanding of or experience in cake or pastry baking.

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret that only shortlisted candidates will be notified.

David Tang
Registration Number: R23115252
EA Licence No: 16C8004 (Elitez Pte Ltd)

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

• Location: Pasir Panjang (Near Telok Blangah MRT)
• Working days: Monday to Friday (7 am - 3 pm or 8 am - 4 pm)
• Salary: Up to $3,300
• Attractive Benefits

Job Responsibilities:

• Prepare, cook, and serve diverse menu items as per specifications.
• Collaborate with Executive Chef and Sous Chef to innovate new dishes and menus.
• Assist in inventory management and procurement of supplies.
• Uphold safety and cleanliness protocols at all times.
• Ensure quality control and presentation of food items.
• Maintain adherence to food storage and handling standards in line with regulations.
• Perform additional tasks delegated by the supervising chef.
• Follow HSE protocols, emergency response plans, and hazard control procedures diligently.

Job Requirements:

• Must possess at least a Professional Certificate/NITEC
• A minimum of 1 year of relevant work experience
• Customer-service oriented personality, proactive, friendly and pleasant characteristics
• Team player and cheerful and self-motivated with a positive working attitude

Interested applicants are strongly encouraged to send in your resume or WhatsApp wa.me/6583482126 for more details ***

By submitting an application or your resume, you are deemed to have consented to Elitez Pte Ltd collecting, using and disclosing your personal data for the purposes stated in our privacy notice (www.elitez.asia/privacy-policy). You acknowledge that you have read, understood and agree with the terms in our privacy notice.

ELITEZ PTE LTD | EA 16C8004

TSAI PEI HUA PENNY | R1988862

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.

Position: Assistant Chef

Location: Tuas

Salary: Up to $3000/month

Job Description:

• Assist with the Sous-Chef to oversee daily kitchen operations.
• Prepare meals according to specified recipes, ensuring adherence to quality standards.
• Ensure the quality and safety of all cooked meals.
• Supervise a team of Catering Assistants to optimize workflow.
• Take responsibility for maintaining kitchen cleanliness and upholding hygiene standards.
• Undertake other duties as assigned by the Sous-Chef.

Requirements:

• Possess a minimum of 2 years of experience as a chef.
• Hands-on experience in cooking South Asian, Western, and Local cuisines.
• WSQ Food Safety Course Level 1 certification is advantageous, if available.
• Ability to work in shifts to support operational requirements.

Attention to: Hailey

By submitting any application or résumé to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret to inform you that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.

Elitez Pte Ltd | EA Licence: 16C8004| Hailey YANG | Registration No: R1876431