Total 586 Senior Executive cake pastry chef job vacancies in Singapore

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Main Duties and Responsibilities

As the Resort’s Executive Pastry Chef, you will spearhead the development and creation of pastries that reflect our Resort’s taste and appeal. Combining years of culinary expertise and artistry, the Executive Pastry Chef will provide our guests with an exquisite sensory culinary journey, showcasing creativity, innovation and the Resort’s high standards of quality.

Key Responsibilities

• Menu Development - Create pastries and dessert menus that reflect the Resort’s uniqueness while also catering to our guests’ preferences. In performing this role, the Executive Pastry Chef will need to apply creativity, innovation and artistry to create signature offerings which are unique to the Resort.
• Guest Experience – Partner with the culinary team to create memorable dining experiences through exceptional pastry presentations and personalized dessert offerings.
• Quality Control - Responsible for the overall quality of the Resort’s pastry and dessert offerings. The Executive Pastry Chef will oversee all aspects of our pastry operations, ensuring they are of the highest quality and reflect the standard of excellence expected of the Resort.
• People Development - Cultivate a strong people culture by investing in the coaching and development of our associates. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring associates.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 7 to 10 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Job Description & Requirements

1. Planning and Directing Food Preparation: You’ll oversee kitchen staff and ensure the quality of food items. This involves creating menus or modifying existing ones to meet quality standards.
2. Estimating Food Requirements and Costs: You’ll estimate food and labor requirements, helping manage costs effectively.
3. Supervising Kitchen Staff: Your role includes managing kitchen staff, arranging equipment purchases and repairs, and addressing any arising problems or complaints.
4. Administrative Duties: You’ll handle administrative tasks, such as keeping time and payroll records, complying with regulations, and maintaining a positive approach with coworkers and customers.
5. Staying Current: As an Executive Chef, it’s essential to keep up with cooking trends and best practices.

Job Description & Requirements

1. Planning and directing food preparation and culinary activities: You’ll oversee the kitchen operations, ensuring efficient workflow and high-quality dishes.
2. Modifying menus or creating new ones: You’ll adapt menus to meet quality standards and keep them fresh and appealing.
3. Estimating food requirements and food/labor costs: Managing resources efficiently is crucial for successful kitchen operations.

Senior Pastry Chef

Working locations: Pandan Loop

Working Hours: 6 days, 44 hours excluding break time

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Willing to work on rotating shifts, weekends and public holidays.

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

· A renowned Food Service Group recognised as global player and leader in the F&B industry.

· Seeking dynamic Executive Sous Chef to support the Executive Chef in overseeing kitchen operations.

· Competitive package awaits suitable candidate.

The Company

Our client is a global MNC with expertise in crafting vibrant customer tailored food menu, preparation and service of ready food in events and clients’ premises. The heart of their value proposition lies in teams of nutritionists and chefs that collaborate to craft menus that tantalise taste buds and promote well-being from corporations to factories, worksites and schools. They are dedicated to serving delicious, nutritious food inspired by diverse global cuisines and built on flavour and thoughtfully chosen products. They are looking for a top-notch Executive Sous Chef to manage restaurants of differing cuisines in client’s premises.

The Role

Our client is looking for someone who has proven culinary preparation expertise and can implement innovative technologies, tools and ideas that can are valued by both the clients and company. You will be responsible for supporting the Executive Chef in executing culinary program and overseeing kitchen operations of the restaurants in the client’s premises.

Key Accountabilities

· Collaborate closely with the Executive Chef and operations team to ensure the successful execution of the culinary program.

· Assist in driving culinary innovation, excellence, and quality standards in the kitchen.

· Contribute to the development of new menu items and recipes while maintaining consistency and quality.

· Work closely with site operational leadership, keeping them informed of on-site changes and assisting with strategic action plans.

· Motivates, trains, develops and directs kitchen staff to accomplish the objectives of the operation to the satisfaction of the client.

· Collaborate with the team to maintain and manage the overall dining experience, including food offerings, quality and presentation.

· Foster an atmosphere of open communication, actively seeking feedback and suggestions for improvement.

· Ensure that all ingredients and products used meet sector and organizational purchasing standards and sustainability commitments.

· Assists Executive Chef to assure compliance with all sanitation, safety, production, and merchandising requirements.

Key Requirements

· Bachelor’s degree preferred but not required.

· Executive-level culinary management experience required.

· At least 5 years in culinary management experience in a multi-unit setting required.

· Executive-level culinary management experience required.

· Multi-unit restaurant or hotel experience a must.

· A proven track record as an innovative and financially responsible manager.

· Highly developed culinary creativity skills and comfortable with multiple cuisines.

· Passion for food trends, flavours, innovation and recipe development.

· Ability to create effective relationships, influence and collaborate internally and externally at all organizational levels.

· Ability to speak and present effectively in a group setting to client, associates, managers and partners.

Interested candidates, please contact the following for a confidential discussion.

Lim Cheng Huang

Director, Search

Exquisitz Asia

EA Licence 18S9391

EA Reg. ID: R1878904

Job description

2am Dessertbar - One of the City's food and drink establishments at Holland Village, the dessertbar has defined the dessert experience by pushing the boundaries between sweet and savoury with progressive, researched offerings that are delectable as they are beautiful.

Looking for enthusiastic, cheerful and motivated Senior Pastry Sous Chef to be part of our local culinary team for new outlets and existing outlets. Opportunities for growth within the company.

Responsibilities:
• Production of Chocolates, confectionaries, cakes, pastries, desserts
• Ordering of ingredients for production
• Managing junior chefs
• Able to report to upper management.
• Must be able to show leadership and lead teams.
• Must be able to do basic training of new staff
• Have high quality assurance in the production kitchen
• Oversee and ensure compliance AVA hygiene, sanitation and safety standards
• Maintain food cost margins within acceptable range
• Efficient manpower planning and rostering
• Be pro-active in meeting the company's objectives.
• Support in all aspects of sales and operational activities.
• Manage in-store merchandising and display throughout the seasons/festive

Requirements:
• Looking for highly motivated individual who is also a team player
• Minimum 3 years as a sous chef and 5 years as a chef
• Fluent in English or Mandarin: written and spoken
• Second language would be a bonus: Mandarin
• Basic computer skills preferred/POS system knowledge
• Able to work on weekends/PH
• Presentable appearance

Attractive Package/ Benefits:
• Annual leave and medical benefits apply
• Attractive staff discount
• Uniforms provided

The Executive Chef is responsible for overseeing all aspects of kitchen and stewarding operations, including menu planning, food preparation, staff management, quality control, cost management, and ensuring compliance with health and safety standards. He/she is responsible for the maintaining of culinary standards and reputation of the establishment.

Primary Responsibilities

• Responsible for designing and creating menus that align with the restaurant's concept, target audience, and culinary vision. This involves creating new dishes, selecting ingredients, and considering factors such as seasonality, food trends, and dietary restrictions.

• Oversees and participates in food preparation, ensuring that dishes are prepared to high standards of taste, presentation, and quality. Also be responsible for specialized cooking techniques and handling intricate recipes.

• Responsible for recruiting, hiring, and training kitchen staff, including sous chefs, line cooks, and prep cooks. Provide guidance and mentorship to the team, ensuring a positive work environment, and maintaining high levels of productivity and professionalism.

• Manages all aspects of kitchen operations, including workflow, organization, and scheduling. Ensure that food is prepared and served efficiently, maintain cleanliness and hygiene standards, and monitor inventory levels of ingredients and supplies.

• Maintains strict quality control standards to ensure that all dishes leaving the kitchen meet the restaurant's standards. They taste and evaluate food regularly, monitor portion sizes, and provide feedback and guidance to the kitchen staff to maintain consistency and quality.

• Responsible for controlling costs in the kitchen, including food costs and labor expense, develop and manage budgets, negotiate with suppliers, and optimize the use of ingredients to minimize waste and maximize profitability.

• Collaborates with other departments, such as front-of-house staff and management, to ensure smooth operations and excellent customer service. Communicate effectively with the team, providing clear instructions and fostering a positive and collaborative work environment.

• Ensures compliance with health and safety regulations and food handling standards. Establish and enforce proper sanitation and safety procedures, conduct regular inspections, and address any issues or concerns promptly.

• Aware and updated on trends, techniques, and innovations. They seek opportunities for creativity and experimentation, incorporating new flavors, ingredients, and cooking methods into the menu to keep it fresh and appealing.

• Interact with guests, receive feedback, and handle special requests or dietary requirements. And participates in culinary events, promotions, and collaborations to enhance the restaurant's reputation and attract customers.

• MNC
• Industry Leader
• Permanent Position
• Proven sales experience in Food/FMCG industry
• Experience within Bakery / Pastry division preferred

Our client, a leading player in the food industry, known for innovation, excellence, and growth. They are looking for motivated professionals at different stages of their careers to join the company. Whether you are an aspiring Sales Executive or an experienced Sales Manager, we have exciting opportunities for you!

RESPONSIBILITIES:

Identify and Develop New Business Opportunities

• Prospect for potential new clients and turn this into increased business.
• Identify and pursue sales leads, pitch products and services to new clients, and maintain a good working relationship with new contacts.

Maintain and Grow Existing Accounts

• Manage and grow existing client relationships, ensuring customer satisfaction and retention.
• Develop strategies to increase sales within the existing customer base.

Sales Planning and Execution

• Develop and execute sales plans to meet or exceed sales targets.
• Prepare and deliver presentations on products and services to potential clients.
• Conduct market research to identify selling possibilities and evaluate customer needs.

REQUIREMENTS:

• Diploma / Bachelor’s degree in Business, Marketing, or a related field is preferred.
• Proven experience as a Sales Representative / Sales Executive in the food industry or a related field.
• Strong knowledge of sales principles, methods, and techniques.
• Ability to build and maintain strong relationships with clients.
• Self-motivated with a results-driven approach.
• Proficiency in CRM software and MS Office.

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday, Office Hours
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or reach out to your Friendly Consultant, Florence at WhatsApp 8655 6810 (text message only) for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

Executive Chef Job Description

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

❖ To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.

❖ To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.

❖ To train the kitchen team through teaching new recipes, special menus, food promotions and works, supervising all kitchen and associated departments so as to achieve a high standard of quality of food.

❖ To check all kitchen requisitions and transfers.

❖ To check on quality of food received as per the market list and to store items as per the designated specifications.

❖ To control and minimize wastage of food by adopting the following steps:

1. Maintain a minimum inventory of food & to achieve budgeted food cost.

2. Utilization of food surplus without affecting quality; and guest experience.

3. Portion control

❖ To ensure that standard recipes are followed and understood through personal involvement.

❖ To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.

❖ To attend all relevant meetings as required.

❖ To check the standard of prepared food, handle guest complaints (on food) and follow up with the Head Chef.

❖ To analyse and monitor the menus and products of competitors.

❖ To have timely follow-ups on all matters pertaining to the kitchen.

❖ To assist the Head Chef in the preparation and development of marketing strategies.

❖ To assist the Head Chef in the supervision and co-ordination of the following:

1. Preparation and development of products;

2. Brainstorming with departments;

3. Overseeing the expansion of the restaurants.

4. Planning any development which may improve the marketing strategy of the restaurant.

❖ To perform duties common to all supervisors and any other duties as may be assigned by the management.

LEARNING AND DEVELOPMENT

❖ In consultation with HR department, ensure new hired team member is provided with Induction Training.

❖ Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.

❖ Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.

PEOPLE MANAGEMENT

❖ To develop and maintain communications between the Head Chef and other subordinates

❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.

❖ To conduct monthly meetings with all the kitchen staff in the absence of Head Chef.

❖ Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.

❖ Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.

❖ Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.

❖ Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.

❖ Monitor team member scheduling and maintain labour cost as per budget.

THE MISSION ?
Like Granny's dishes

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Founded in 2008, Chamoon Royale has been focused on fresh, high-quality ingredients, attentive and meticulous service, and a naturally elegant dining experience. Our goal is to create a high-quality dining experience and atmosphere that is perfectly suited for business banquets and gatherings of high-end clientele.

Job Description

We are looking for an Executive Chef with a deep understanding of Chinese cuisine, particularly hotpot, who can inspire and lead our kitchen staff. The ideal candidate will have extensive experience in menu development, kitchen management, and maintaining high culinary standards.

Responsibilities

· Oversee all kitchen operations, ensuring consistency and quality of dishes.

· Develop and refine menu items, incorporating authentic and innovative hotpot offerings.

· Manage and train kitchen staff, creating a culture of excellence and teamwork.

· Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.

· Monitor food costs, inventory, and ordering to maximize efficiency and minimize waste.

· Collaborate with the management team on menu planning and special events.

· Stay updated on culinary trends and incorporate them into the menu.

Qualifications

· Proven experience as an Executive Chef or similar leadership role in a Chinese cuisine setting with at least 8 years of experience within the F&B industry.

· Deep understanding and passion for Chinese cuisine.

· Strong leadership, organizational, and communication skills.

· Ability to create and execute innovative and authentic menu items.

· Knowledge of food safety and sanitation regulations.

· Culinary degree or equivalent experience is preferred.

- hiring and training new chefs

- coming up with new dishes for the menu that keep customer returning

- developing the menu and deciding how each menu item will be priced.

- coming up with an overall plan for the restaurant and decide long term goals for it, them make sure those goals are met

- working with other departments in the restaurant like the finance department, cleaning staff, interior designers, managers to make sure that their vision for the restaurant is executed smoothly outside the kitchen as well as inside it

- training the staff and teaching them how to prepare the new dishes on the menu

- keeping stock levels consistent and sourcing fresh ingredients from the proper places

ensuring that hygiene standards are being met or exceeded

- taking responsibility for all kitchen operations and tha tthe proper procedures are being followed - if anything goes wrong under their watch, they will answer for it

- motivating the kitchen staff on challenging days

- ensuring customer satisfaction and consistency in the restaurant's performance

- navigating change within the workplace and making sure things run smooth while expanding the restaurant

· Proven experience as cook with minimum 7 years of experience

· High school Education; Diploma from a culinary school will be an advantage

· Able to work on weekends and public holidays

· Able to work on rotating shifts

· Able to work on early mornings and late nights whenever required

· Able to prepare new menu based on changing customers needs

· Must maintain a clean and tidy kitchen

· Must monitor supplies and re-order stocks as needed

· Must resolve problems with customers orders efficiently

· Must ensure that food health and safety regulations are followed

· Must assist other cooks to complete the food orders in a timely manner

· Must have have very good communication skills

· Must be able to cook the following vegetarian dishes:

• High quality South and North Indian vegetarian Thali
• Vegetable Pulav and Briyani
• Idli, Dosa varieties
• Appam
• Vadai
• Masala vadai
• Samosa, Bajji, Masala Bonda
• Puri, Battura
• Naan, Chat items
• Chettinad special vegetarian dishes
• Gobi 65, Gobi Manchurian
• Palak Paneer, Paneer butter masala
• Laddu, Jangiri, Jilebi, Badhusha, Halwa varieties,Gulab Jamun,rasmalai

With or without experience welcome. Otherwise, OJT/training will be provided!

- Location(s): CBD

- Working Days: 6 days/week

- Working Hours: 11am to 11pm (2 hrs break)

Job Description & Requirements

- Develop and implement culinary strategies for multiple outlets to align with the company’s vision and brand identity.

- Create and standardize menus across outlets, ensuring consistency in flavor, presentation, and quality.

- Oversee the creation of seasonal, promotional, and event-specific menus to attract customers and increase revenue.

- Ensure uniformity in food preparation, portion sizes, and presentation across all locations.

- Maintain high standards of food safety, sanitation, and hygiene at all outlets.

- Monitor food costs, waste, and portion control across locations to optimize resources and reduce wastage.

- Develop and enforce standardized procedures for kitchen cleanliness, equipment maintenance, and safety protocols.

We Offer:

- Competitive salary and benefits package.

- Opportunities for career advancement and skill development.

- A dynamic and supportive work environment.

- Staff discounts on meals.

How to Apply:

Sent your resume and a cover letter via this platform

Our esteemed client, an established Pastry Brand, is searching for an Area Executive:

Responsibilities:

• Analyze monthly P&L statements and take corrective actions to improve financial performance.
• Plan and maintain an optimal level of inventory at each outlet.
• Ensure strict adherence to receiving, checking, and storage procedures for products.
• Monitor and control labor costs through effective manpower scheduling and managing staff leave.
• Increase profitability by implementing cost and waste control measures.
• Ensure accurate petty cash handling, record-keeping, and sales takings, including cash deposits, credit card, and NETS payments.
• Handle all administrative duties for outlets and ensure timely submission of necessary records and paperwork to the corporate office.
• Conduct monthly stock checks and maintain accurate inventory records.
• Conduct regular QSC audits (Quality, Service, Controls) to ensure standards are met.
• Perform checks on product quality and customer service to ensure an excellent guest experience.
• Coordinate and execute marketing and promotional activities at outlets.
• Enforce staff discipline and promote a positive work environment to maintain high morale.
• Conduct performance appraisals for all staff and manage recruitment processes, including issuing appointment letters and uniforms.
• Provide guidance and training to staff in alignment with company policies.
• Approve payroll submissions for outlets before forwarding them to the HR department.
• Identify training needs and facilitate the onboarding and training of new employees.
• Assist the management team in setting up new outlets, including developing operational systems, setting up POS, SOPs, POP, and workstations.

Requirements:

• Proven experience in supervising, training, and building effective teams in F&B or retain chain industry.
• With passion in working in F&B industry and its operational processes.
• Able to work on weekends and public holidays.
• Adaptive to fast paced environment, resilient to changes and willing to accept new challenges.
• Service oriented, good time management with ability to handle various projects simultaneously.
• Excellent interpersonal skills with the ability to communicate with all level of employees

For interested parties, kindly click on "APPLY NOW" or send in your resume in MS Word format to

[email protected]

*We regret that only shortlisted candidates will be notified*

TSTAR Recruit Pte Ltd| EA Licence No:22C1039| Co.Reg.No.202207088Z| EA Registration No.: R1767370 (SIA KAI SING)

Salary Range: $2500 - $3800 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

**This job required Chinese speaker to coordinate with suppliers, customers and colleagues

Responsibilities:

• Managing and working close with kitchen crew of all levels
• Creating menu items, recipes and developing dishes
• Determining food inventory needs, stocking and ordering
• Ensuring kitchen meets all regulations (sanitary and food safety guidelines)
• Train and supervise cooks and other food preparation workers
• Ensuring that all food is of excellent quality and served in a timely manner
• Taking stock of ingredients and equipment, placing orders to replenish stock
• Receiving feedback and making improvements where necessary

Requirements:

• Preferred Experience in handling buffet for local and western dishes
• At least Diploma in Culinary Art or equivalent
• Minimum 3 - 5 years working experience in F&B industry
• Great leadership and interpersonal skills
• Ability to run stocktaking and place orders for resupply
• Able to work in a high-pressure environment
• Able to work on weekend/ PHs

Interested candidate, can email to [email protected]

Do include:

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.

-We require 2 chefs for a Turkish restaurant in central singapore.

-Applicant can be local or foreigner preferably with a diploma or equivalent and at least 3 years of work experience in kitchen.

-Preferably with grill and bread experience.

-Added advantage would be experience of working in any Mediterranean or middle eastern restaurant.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

• Cooks guests' orders according to their preferences
  Employs food safety best practices and makes sure that all kitchen sta! members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour Experiments to come up with new specialties that will draw diners into the restaurant
• Coaches the sous chef and other members of the kitchen sta!, so they perform at their best
  Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience Works quickly and accurately during busy periods, such as weekends and evenings
• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-sta!ed or the restaurant is particularly busy
• Takes direction and works with the restaurant's administrative team