Total 11 Manager cake pastry chef job vacancies in D03 Queenstown, Tiong Bahru

1. Manage a team of ground crew

2. Team communication in working dynamics

3. Manage and handle query and trouble-shoot

4. Monitor service quailty

5. Plan schedule and duty

6. Drive efficiency and effectiveness in the team

7. Ensure procedures and process in place

8. Maintaining quality and standards

We are looking for a professional Assistant Head / Head Chef to be the first / second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

“You’ll need to be able to lead and work as a team."

• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Comply with and enforce sanitation regulations and safety standards
• Able to make recommendations to the Head Chef regarding succession planning and fill in for the Head Chef in planning and directing food preparation when necessary.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To work in close conjunction with the Operations Manager and respective & teams, collecting guest feedback and focus on improvement and development.
• Creating a positive and safety working environment for all the employee.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in Australian cuisine.
• Must have completed Basic Food Hygiene course;
• Fair and firm management abilities with high influencing skills.
• Creative and innovative.
• Hands-on approach to all operational aspects.
• Excellent communication skills and basic computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills.
• Ability to work on weekends and PH and fast paced working environment.
• Candidates with experience might be considered for the Sous Chef position

Job Description:

• To ensure 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 their designated station kitchen.
• To properly supervise their station so as to achieve a high standard of quality of food.
• To check station for all storeroom requisitions and kitchen 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:

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

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

- Portion control.

• To be familiar with all the Company’s rules and regulations.
• To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
• To ensure that standard recipes are followed and understood through personal involvement.
• To discuss, as and when it is necessary, daily activities with the sous chefs and head chef.
• To discuss the daily operations of the kitchen with the Chefs and cooks.
• To attend all relevant trainings as required.
• To check the standard of prepared food.
• To ensure a high standard of cleanliness in the kitchen including store and cool room.
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• To have timely follow-ups on all matters pertaining to their station.
• To develop and maintain communications between the Sous Chef and other subordinates.
• To perform duties common to all supervisors and any other duties as may be assigned by the management.

Requirements:

• Minimum of 5 years of experience in western cuisine.
• Has excellent sense of taste and creativity in food presentation.
• Strong leadership skills to lead, manage and motivate staff
• Able Ability to create dishes that highlights the authentic taste of Latin European Cuisine.
• Exhibit European culinary talent and expertise as well as have an innovative approach to the techniques of cooking and styling of the food.

Seeking a talent for Yakitori concept

• Plan and execute concept launch with the management team and external vendors
• Work harmoniously, effectively and efficiently with internal stakeholders for the collective good
• Align with Group’s 4 core values and transmit to the team
• Custodian of the business’ financials with profitability growth the key objective
• Develop high quality, optimally priced menus for the relevant target audience
• Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.
• Recruit, drive, nurture and retain positive culinary members for career growth
• Delegation, monitoring and ensuring team’s effective and efficient undertaking of responsibilities
• Maintain safe working environment inline with the relevant authorities’ standards

Qualifications

• Business and team oriented, driven professional
• 8 years or more of experience with Japanese/Yakitori cuisine

Seeking a talent for Thai concept

• Plan and execute concept launch with the management team and external vendors
• Work harmoniously, effectively and efficiently with internal stakeholders for the collective good
• Align with Group’s 4 core values and transmit to the team
• Custodian of the business’ financials with profitability growth the key objective
• Develop high quality, optimally priced menus for the relevant target audience
• Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.
• Recruit, drive, nurture and retain positive culinary members for career growth
• Delegation, monitoring and ensuring team’s effective and efficient undertaking of responsibilities
• Maintain safe working environment inline with the relevant authorities’ standards

Qualifications

• Business and team oriented, driven professional
• 8 years or more of experience with Thai cuisine

Hidden Castle is looking for an experienced Head Chef to join our team. The ideal candidate will have a passion for food and be able to create unique and delicious dishes. The Head Chef should possess strong leadership qualities and have the ability to motivate the team. Send in your application if you think you have what it takes.

Head Chef Duties:

• Manage the daily operations of the kitchen staff
• Provide supervision of all kitchen staff, including hiring, training, and disciplining
• Design and develop new menus
• Oversee the overall quality of the food service and restaurant facility
• Maintain established food cost, quality, and service goals
• Maintain thorough and accurate records
• Provide direction to kitchen staff and support to the general manager
• Ensure strict adherence to all health, safety, sanitation, and food sanitation codes and standards
• Provide any other duties as assigned by the general manager

Head Chef Responsibilities:

• Operate and oversee food production and quality control
• Staff, train, and supervise kitchen and back-of-the-house personnel
• Create menus, maintain menus, and oversee food orders
• Market food offerings through advertising, customer contact, and point-of-sale materials
• Ensure compliance with all health code and sanitation regulations
• Supervise daily kitchen operations, including opening and closing, and inventory and ordering
• Maintain and update employee records, manage staff performance, recruit, hire, train, and schedule, and administer disciplinary action as needed
• Maintain a clean and sanitary kitchen, and update menus and equipment as needed
• Evaluate vendors and suppliers, and negotiate contracts
• Develop and implement new kitchen procedures
• Maintain close relationships with customers

Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Our Team Culture

Our kitchens are the heart of our cafes, we have a positive, supportive environment to develop your skills. Being part of the Spa Esprit Group, there is an opportunity for promotion and growth across the company. We are on the lookout for Culinary our team.

CMCR is on a mission to be a champion of specialty coffee and the best brunch in Asia. We have exciting goals to grow in Singapore and throughout the region, this growth brings massive opportunity for our teams to grow in our careers.

Our Outlets

• CMCR at Joo chiat
• CMCR at Martin
• CMCR at Stanley
• CMCR at Quayside Isle (Sentosa)
• CMCR Anchorpoint
• CMCR Ion Orchard

Team Benefits
•⁠ ⁠Amazing career growth and promotion opportunities
•⁠ ⁠Industry-leading packages
•⁠ ⁠5-day work week
•⁠ ⁠End-year performance bonus
•⁠ ⁠Group medical, hospitalisation and dental insurance
•⁠ ⁠World-class coffee, wine, food and leadership education
•⁠ ⁠Overseas expansion exposure opportunities
•⁠ ⁠Free staff meals and drinks
•⁠ ⁠Discount across all SEG brands
•⁠ ⁠Group D&D and team bonding events
•⁠ ⁠Team member referral bonus
•⁠ ⁠Great annual leave

Head Chef - High-Quality Neighborhood Restaurant (Wine-Focused)

Position Summary:

The Head Chef will lead our culinary team, showcasing exceptional skills in menu creation with a focus on integrating our wine selection into the dining experience. This role demands a passion for culinary excellence, a deep understanding of flavor profiles that complement our wine offerings, and a commitment to providing a memorable dining experience. The ideal candidate will have a proven track record in a similar high-quality environment, with a focus on farm-to-table and wine-centric dishes.

Key Responsibilities:

• Develop innovative, seasonal menus that highlight the synergy between food and wine.
• Maintain high standards of food quality, hygiene, and safety.
• Oversee all kitchen operations, ensuring efficient and seamless service.
• Manage inventory, including ordering supplies and controlling costs.
• Train, mentor, and lead kitchen staff to foster a positive and productive work environment.
• Engage with guests to gather feedback and promote a welcoming atmosphere.
• Stay abreast of culinary trends and techniques, incorporating them where appropriate.

Qualifications:

• Culinary arts degree or equivalent experience.
• Minimum 5 years of experience in a similar role, preferably in a wine-focused establishment.
• Strong leadership skills and ability to work under pressure.
• Excellent communication and organizational skills.
• Creative mindset with meticulous attention to detail.
• Knowledge of wine and its interaction with food is a must.

This position offers the opportunity to be at the forefront of a high-quality neighborhood restaurant where wine and food converge to create an unparalleled dining experience. If you are a driven culinary professional eager to make your mark in a dynamic and growing establishment, we would love to hear from you.

· Overall in-charge of the kitchen department in the Japanese Fusion Fine Dining outlet, ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.

· Work closely with Director, Sommelier & Restaurant Manager in the pursuit for continuous improvements in products and menu items, promotions and to meet productivity and profitability KPIs set by the Management.

· Overall in charge of food safety and food hygiene standards for the outlet.

· Responsible for overseeing the kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.

· To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.

· Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.

· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

· Oversee the day-to-day production and operations in the kitchen which include the planning and directing of all food preparation; as well as ensuring proper requirements are met.

· To plan, prepare and execute new menus and maintain consistency of current menus for the outlet.

· To plan, supervise and execute food preparation and production activities.

· Teach and train staff of preparation and presentation changes to the menu items.

· To plan, establish and maintain an optimum “lean” operational structure to ensure effective and efficient running of the outlet.

· To manage the cost control of raw materials, food cost and related kitchen operational expenses under the outlet.

· Responsible for the proper operation and maintenance of the outlet kitchen facilities and equipment.

1. Manage a team of ground crew

2. Team communication in working dynamics

3. Manage and handle query and trouble-shoot

4. Monitor service quailty

5. Plan schedule and duty

6. Drive efficiency and effectiveness in the team

7. Ensure procedures and process in place

8. Maintaining quality and standards

Reporting to the Executive Chef, this role will plan and manage the kitchen operations for one of the top indian restaurants in Singapore.

Key responsibilities

• Plan and manage food preparation and culinary activities in the kitchen
• Create and innovate menu to deliver a satisfying dining experience
• Stay updated on culinary trends and seasonal variances to ensure the menu is relevant
• Oversee the preparation, cooking and presentation of all dishes
• Ensure kitchen staff and environment adheres to all food safety & hygiene requirements and sanitation standards
• Monitor food quality and presentation to ensure consistency and standards
• Foster a culture of continuous learning and development within the kitchen team
• Collaborate with stakeholders to develop promotions according to festive calendars

Ideal requirements

• Experience leading kitchen in an Indian restaurant
• Well versed with various Indian food recipes, plating styles, ambiance, and presentation
• Familiar with Indian culinary cooking methods, products, and techniques
• Strong knowledge of Indian spices and cooking tools