Total 774 Junior Executive cake pastry chef job vacancies in Singapore

DUTIES & RESPONSIBILITIES:

To supervise and administer all phases of kitchen operations as directed by the Head Pastry Chef.

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge and compliance with all department/hotel policies and procedure.
• Meet with chef to review schedules, assignments, anticipated business level, changes and other information pertinent to job performance.
• Work on line during service and assist wherever needed.
• Observe guest reactions and confer with service staff to ensure guest satisfication.
• Promote positive guest relations at all time.
• Organise all necessary food requisition and food transfer
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Correct any deficiencies. Ensure that the quality and details are being maintained.
• To be able to assist the head pastry chef when he or she is not around

REQUIREMENTS:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/ Baking or equivalent.
• At least 2 Year(s) of working experience in the related field is required for this position.
• Preferably Junior Executive specialized in Pastry/ Baking or equivalent.

We are looking for Assistant Chef to prepare delicious meals according to the menu. You will cook dishes that will delight our customers according to our SOP. Do note that we are non-halal certified.

• Responsible for cooking and food preparation according to the Company’s specifications and standards.
• Maintain inventory and records, check freshness of food and ingredients and practice FIFO to minimize wastage.
• Ensure kitchen area, equipment, and utensils are cleaned.
• Compliance with food safety, the highest quality of food, and hygiene standards at all times.
• Minimize the wastage and spoilage of ingredients and other food items.
• Ensure the presentation, taste, texture, and quantity are maintained to the company standards.

Requirement

• Candidate must possess at least Higher Secondary/Pre-U/'A' Level, Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate
• Proven experience as a cook
• Experience in using cutting tools, cookware, and utensil.
• Knowledge of various cooking procedures and methods (fry, grill, boil, etc.)
• Ability to work in a team
• Able to work shifts, weekends & public holidays

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans
• Assist the Executive Chef in compiling the annual marketing plans and budgets
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards
• Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the Executive Chef
• Provide assistance and advice to increase efficiency in running the kitchens while motivating and fostering positivity within the team
• Ensure that all designated action points from daily briefings or operational meetings are being followed by the individuals concerned
• Ensure that positive working relations with non-Food and Beverage departments are fostered
• Be constantly aware of customers’ expectations and ever changing needs.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens
• Co-operate with and drive forward the implementations of Paradox Singapore Merchant Court Service Training in all Food and Beverage kitchens through close follow up with outlet Managers
• Complete team members’ appraisals in a timely manner
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
• Conduct weekly inspections of kitchens and restaurants with minuted follow-ups
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former
• Assist in the preparation and control of daily and weekly market lists
• Constantly strive to improve kitchen operating procedures
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section
• Be fully responsible for the labour budget of the kitchen department
• Prepare weekly work schedule for his team members
• Propose and initiate when approved, new services and products for our guests
• Create and develop new dishes and recipes by keeping up with the latest market trends
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• To perform any other duties that may be assigned by the Management

We are hiring Assistant Chef / Chef. We offer stable employment and attractive salaries above PWM wages and have benefits like 13th month, Annual Variable Component (AVC), Performance Bonus, annual leave, medical, etc. We also give an attractive joining bonus (terms and condition applies).

We also have a referral incentive programme, so if you have friends who are interested, you can also get an attractive referral fee upon successful recruitment (terms and condition applies).

We will share more about the employment details with interested applicants, so contact us now!

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

About Foodsta Kitchens:

Foodsta Kitchens owns and operates 6 fast casual brands in Singapore under Bloom Pte Ltd and Alt. Pizza. We have grown rapidly to 6 locations so far and have further plan to grow in Singapore and internationally this year. We believe that people are the foundation of our business are committed to providing a fun work environment and scope for rapid career development.

Job Responsibilities:

• Responsible for overall daily food production, BOH operations and upkeep of kitchen equipment
• Assist Store incharge to manage outlet P&L by controlling BOH labor and food cost
• Ensure that you and your team follow SOP/recipes to prepare and present dishes with consistent quality in a timely manner
• Carry out mise en place duties
• Monitor portion and wastage control during food preparation to maintain profit margins
• Manage ordering, receiving and inventory to minimize wastage, sold out items and keep COGS under control
• Follow FEFO and ensure that expired products are not found in store stocks
• Manage BOH manpower planning, including planning daily duty roster to ensure optimum use of manpower in the outlet
• Ensure you and your team have high standards of food hygiene and follow the rules of health and safety
• Follows brand’s operational policies and procedures, including those for safety and cleanliness
• Execute any other duties as requested by immediate superiors

Requirements:

• At least 2 years of working experience in F&B
• Warm and cheerful personality
• Proactive and efficient
• Willing to work on weekends and public holidays

Company Benefits:

• $1000 staff referral bonus
• Annual Performance Bonus
• Medical benefit
• Staff discount

Multiple Work Location:
Holland Village; Robertson Quay; Balestier Road; East Coast Road (Katong); Killiney Road; Funan

• Well Established Company
• Basic $2200 - $2800 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours
• TRAINING PROVIDED

Job Responsibilities:

• Assist in the smooth-running operations of a catering kitchen
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes
• Check quantity and quality of items ordered are received and stored in proper condition
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE N Level with at least 1-2 years of relevant experience
• Training provided for those with lesser/no experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food.

Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

Job description

• Supporting the head chef or kitchen manager in the general running of the kitchen.
• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior staff and onboarding new employees.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
• Deputising for the head chef in their absence.
• Ordering supplies and negotiating with suppliers.
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.
• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements

• At least 2 years of working experience.
• Basic Food Hygiene certified.
• Effective communication skills
• Ability to work with figures and manage budget.
• Ability to cope under stressful conditions.
• Strong leadership skills and ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multitask.
• Possess strong management and organizational skills.
• Able to start immediately.
• Working hours (Monday - Friday and Weekends - If there is any events)

Novena Locality - Yakitori chef/Junior chef with or without experience both welcomed !

Working hours : Monday - Sunday (8 hours + OT where necessary)

OFF ROSTERED

Able to start work immediate / short notice period preferred.

Training will be provided.

TEAM work mentality required.

Young and fit with good stamina is a bonus.

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

27 Mezze Bar & Grill – Junior CHEF – Turkish Cuisine

Job Description:

`27 Mezze Bar & Grill` is looking for a Junior Chef specializing in Turkish Cuisine, to be responsible for the culinary operations.

• Prepare the authentic Turkish menu that showcases traditional flavours maintaining high standards of food quality and presentation.
• Ensure all dishes are prepared and cooked to the highest standards of taste, texture, and presentation consistent with Turkish cuisine.
• Provide guidance to kitchen staff on Turkish culinary techniques, recipes, and plating presentation.
• Ensure that food items are being prepared in a timely and correct manner.
• Implement and enforce hygiene, safety, and sanitation standards in compliance with local health regulations conducting regular inspections of equipment, and overall kitchen cleanliness.
• Collaborate with the restaurant management and front-of-house teams to ensure a seamless dining experience for guests.
• Assist in scheduling, staffing levels, and performance evaluations for kitchen staff.

Requirements

• Experience (1-3 years) in culinary roles with a significant focus on Turkish cuisine.
• Experience in a Turkish Restaurant is highly preferred.
• In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.
• Familiarity with food safety regulations and best practices.
• Excellent communication skills to interact with staff, management, and guests.
• Ability to work under pressure and adapt to changing situations.
• Fluency in Turkish is highly preferred.
• Able to work on weekends and public holidays when required.

Brief description of the Restaurant

At Cedele, we believe that people are just as important as the food we serve. We take pride in being a company with a heart, and we provide a supportive, nurturing working environment through coaching, training, and development programs.

We are always on the lookout for enthusiastic people to grow with us – individuals who are passionate about life, food, and the human connection.

If that’s you, we’d love to hear from you!

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Working hours

• 5 days/44 hours (Including weekends and PH)

Roles and Responsibilties

• Relevant experience in a western restaurant kitchen and of day to day culinary operations
• Food hygiene certification and good knowledge of food safety, kitchen hygiene and SFA regulations
• Able to ensure kitchen is maintained to all relevant standards, maintain grade A hygiene certification
• Able to manage and control food and supply inventory levels
• Relevant culinary experience, able to prepare from fresh. Suitable knowledge of cooking methods, use of ingredients and kitchen equipment.
• Able to work the line and produce high quality well presented dishes

• Must thrive under pressure yet mentor new staff and lead the kitchen team
• Excellent interpersonal skills, demonstrable teamwork and focus on customer serivce and satisfaction
• Able to be flexible and take on ad hoc tasks as requried

• 5 days a week/50 hours
• Annual leave
• Medical and dental benefits
• Staff meals

Summary

The role of a Junior Sous Chef is to work alongside the Sous Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

Job Duties & Responsibilities

• Leads kitchen team in the absence of the Sous Chef
• Provide guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in training of new kitchen team members to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Sous Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Sous Chef / Culinary Director with menu creation
• Coordinates with restaurant management team on supply orders, budget, and kitchen efficiency and staffing.
• Ensure strict adherence to food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend training/meetings as and when required
• Adhoc duties/projects assigned by Management

Job Requirements

• 3years of relevant working experience in a similar capacity
• Able to lead and is a team player
• Good planning and organizing skills
• Good communication and interpersonal skills
• Competent with Microsoft Office
• Able to work in a fast-paced environment

Responsibilities:

· Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities

· Assists in managing the activities of assigned outlet kitchen

· Assists in maintaining food quality and presentation

· Assists with maintaining kitchen labor and related costs controls

· Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required

· Maintains proper product and work flow

· Maintains a complete SOP Manual for Outlet Kitchen Operations

· Follows up on quality control with the most economical usage of products

· Monitors that Job Descriptions of kitchen staff are performed as stated

· Observes movement of menu items, anticipates and recommends changes to meet rising Member’s expectations

· Follows through on proper maintenance and sanitation of kitchen equipment and facilities

· Follow through on implementing progressive staff training and development programs

· Suggests and assists with menu and recipe upgrading, development, costing and implementation

· Ensures effective lines of communication are in place at all levels

· Provides budget recommendations and adheres to objectives set and established by the management

· Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner

· Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands

· Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas

· Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, so as to encourage all employees to likewise

· Provides and conducts training for junior staff on Basics & food handling techniques

· Adheres to deadlines and objectives for the yearly business plan

· Any other duties as assigned

· Ensure daily HACCP system in place.

· Able to take over the operation when Sous chef not on duty.

· Able to handle purchasing and pre order market list.

Requirements:

· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

· Minimum of 8 years' experience with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations

· Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine (Only apply for Asian cuisine position) and influences

· Knowledge of religious dietary requirements

· Fluent in English Language

· Understand production flow and knowledge in equipment usage

· Knowledge in basic computer skills

Job Benefits

• Signing on bonus - S$1,000
• Competitive salary range based on experience
• 5-Day Working Week
• Monthly Sales Incentive
• 6 Monthly Performance Bonus
• Meal Allowance or Staff Meals provided
• Medical Benefits
• Dental Benefits
• Annual Health Screening
• Referral Incentive
• Staff discount across brands

Who We Are

Da Paolo Group is a Singapore-grown Food & Beverage company established in 1989. To this day, it remains a family-run business committed to offering honest Italian food across 10 outlets conveniently located near MRT stations. We are looking for energetic & service-oriented people to join our Gastronomia team!

Job Role:

The Assistant Pastry / Cook Assistant Baker/Kitchen Assistant is a responsible for the production of pastry and baked goods. He/she prepares the baking equipment and ingredients and applies finishing touches in post-production of pastries and baked goods. He/she follows hygiene, safety and other standards and carries out food and beverage operational tasks. He/she may suggest areas for continous improvement within his own station.

He/she is attentive and metiiculous and he possess good time management skills and is able to multi-task, while performing physical taks in high-volume production environment.

He/she is able to work high temperatures, and in a flexible schedule, including weekends, evewnings and public holidays.

Established chicken rice stall at Toa Payoh Central Hiring Assitant Chef

-Able to lead a term and supervise daily operation

-Must be able to accept split shift arrangement

-Off on weekdays only

-Must be able to follow stall style of preparation

-Process own transport as neededto report for work at 5.30am

Sous-chef/Chef de parti (Singaporean or PR)

Recently opened French bistro near orchard, 5min walking to somerset mrt.

60 covers capacity

5.5 days a week

$3400 - $3800 salary depend on experiences

Great ambiance, entirely new kitchen equipment.

• Leading the kitchen staff during the Head Chef’s absence
• Guiding and supervising the junior kitchen staff during food preparation
• Assisting the Head Chef in menu preparation
• Planning and managing food preparation in restaurant kitchens
• Training new staff
• Inventory and orders to suppliers
• Designing menus together with the Head Chef
• Preparing, cooking and presenting food in accordance with restaurant standards

Responsibilities of job includes:

• Opening/Closing duties

• Cashiering duties and taking orders from customers

• Attending to customer queries

• Preparing and serving orders to dine-in customers

• Handle and pack items for takeaways

• Making beverages such as tea and coffee

• Setting up cake and pastry display

• Baking of pastries

• Perform basic housekeeping duties and maintain cleanliness of area

• Ensure supply of stock for cake boxes, coffee beans, etc

• Fulfil other operational duties like clearing of tables, maintaining cleanliness of equipment to ensure the smooth running of daily operations

Looking for:

• High initiative and positive attitude

• Able to communicate effectively with customers

• Can work independently

• Able to multi-task

• Able to work on weekends and public holidays

No experience required, but willingness to learn and improve is required.Flexible shift work.

FOR PART-TIMERS: Able to commit 18-20 hours a week including weekends/public holidays, minimum of 4 months.

Salary: Up to $12/hour

Location: Anchorpoint (Alexandra) or Harbourfront

Roles & Responsibilities

We are a looking for a Cook with speciality and experience in South Indian Veg/Non-Veg curry, flour and chutney based frozen and semi-cooked food production. The individual should be well versed in making Vadai, dosa,Idly various types of Chutneys and Curries.

Responsibilites

• 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
• Ensure appealing plate presentation
• 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

Requirements and skills

• Proven work experience as a Chef or Cook
• Minimum Diploma or Degree Qualification required
• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks and stand in Skills.
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

• Well Established Company
• Basic $2000 - $2800 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours
• TRAINING PROVIDED

Job Responsibilities:

• Assist in the smooth-running operations of a catering kitchen
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes
• Check quantity and quality of items ordered are received and stored in proper condition
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE N Level with at least 1-2 years of relevant experience
• Training provided for those with lesser/no experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

• Well Established Company
• Basic $2000 - $2600 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours

Job Responsibilities:

• Prepare, bake, and present wide range of cakes, cookies and pastries
• Basic cake icing and decoration duties
• Operate baking equipment’s and tools
• Ensure the consistency in the preparation of all dessert items
• Maintain workstations are clean and tidy with proper hygiene
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE N Level with at least 1-2 years of relevant experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

Assist Cook in preparation of all meal
协助厨师准备所有饭菜
Maintain the cleanliness of the kitchen
保持厨房的清洁
Sweep and clean the kitchen floor
清扫并清洁厨房地板
Wash and clean all cooking utensils after every meal
每顿饭后清洗和清洁所有炊具
Prepare and serve ready meals for residents when required
在需要时为居民准备和提供即食食物
To adopt the First-In First-Out method for maintaining of all sundries and food items and ensure accurate stock level
采用先入先出的方法来保养所有杂物和食品，并确保库存量准确
To assist in preparation of all meals in the absence of the Cook
在厨师不在的情况下协助准备所有饭菜


Requirements
Minimum 1 year working experience
至少 1 年的工作经验
Possess a current basic food hygiene certificate would be an advantage
拥有最新的基本食品卫生证书将是一个优势
Motivated with positive attitude to learn
以积极的学习态度为动力
Cooperative and helpful with other team members
与其他团队成员合作并提供帮助

Interested pls watsapp me @89236983