Total 77 Manager cake pastry chef job vacancies in D10 Ardmore, Bukit Timah, Holland Road, Tanglin

• Supervise kitchen staff and coordinate daily activities
• In-charge in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Scheduling staff and managing kitchen operations
• Develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 7 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

• Must need to work on weekends and Public holidays
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Roles & Responsibilities;

Ø Ensuring promptness, freshness, and quality of dishes.

Ø Coordinating cooks' tasks.

Ø Implementing hygiene policies and examining equipment for cleanliness.

Ø Designing new recipes, planning menus, and selecting plate presentations.

Ø A thorough knowledge of all aspects of the operations of a kitchen

Ø To be able to plan and delegate job tasks to the junior staff

Ø To be able to mentor and coach junior chefs

Ø Primarily to plan and direct food preparations

Ø Reviewing staffing levels to meet service, operational, and financial objectives.

Ø Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

Ø Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Ø Setting and monitoring performance standards for staff.

To prepare all the bellow recipes

Break Fast:

• Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar
• Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)
• Different Types of Masalas (Channa, Green Peas, Black Eye Beans)
• Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

• Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)
• Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu
• Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)
• Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)
• Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,
• Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)
• North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)
• Chinese (Fried Rice,Noodles)
• Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

• Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),
• Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry
• Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

• Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

• Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

• (Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

• Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

• Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom
• Soup,Spinach soup,Mulaguthani Soup,

Sweets:

• (Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)
• Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo
• Rava Kesari Recipe, Kaju Mysore Pak
• Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,
• Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

• Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

• All Types of Salads

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

We are looking for a Assistant head chef with the following details:

He must have great influence with the local market.

He must show results in the previous operation with relation to sales. And must prove the results with evidence.

He must be able to lead the Turkish menu and understand Asian culture, to adjust menu accordingly to asian tastebud.

Minimum 2 years experience required

Job Description

• Industry/ Organization Type: F&B

• Position Title: Outlet manager & Chef/ Chain Outlet Manager and Chef

• Working Location: 3 alternative locations

• Working Hours: 6 Days a week, 10.30 am-10 pm, Weekly once off

• Salary Package: SG$6800-8200

• Duration: Permanent Role

Key Responsibilities

• Complete responsibility for outlet

• Order collection and POS system management

• Food production as per provided SOP

• Ensuring every SOP is exactly followed by outlet team

• Online order execution as per instruction

• Inventory management

• Cash management and detailed sales reporting

• Event execution, as per demand

• Staff management for outlet

• Maintain all equipment at outlet at top condition

• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.

• Any other ad hoc duties required

Candidate must have

• Complete familiarity with Indian cuisine and spices.

• Graduate degree

• 2-6 years’ experience in an Indian F&B set up

• Willingness to work 6 days a week, 10.30 am-10 pm, with scheduled breaks in the day

• Competence with MS Office

• Competent with budgeting and basic accounting

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follows and regulations.
• Ensure all portion controls are strictly adhered to
• Ensure the highest standards of food production and presentation at all as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the codes of practice
• Ensure the kitchen is secure, clean and safe before going off shift
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Supervise and coordinate activities of cooks and workers engaged in food preparations
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments
• Performs miscellaneous job-related duties as assigned

2. Job Requirements

• Minimum 7 years of relevant experience
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

We're looking for an efficient team manager to join us in Katong!

The Manager bears overall responsibility for the profitability of the establishment, and oversees all of the establishment’s operations, i.e. both customer-facing and back of house activities (e.g. kitchen, inventory management).

Duties may include:

• Plan, organise, and direct an establishment’s operations.
• Support back of house activities and other operational support functions (e.g. customer service, shift scheduling, cashiering, closing of till, ordering inventory, office paperwork).
• Manage inventory, resource requisitions and purchases.
• Oversee staff recruitment and training.
• Implement strategies to boost staff attitudes, morale and motivation.
• Maintain food standards and quality control.
• Analyse establishment’s performance and review operational processes to identify opportunities for innovation and/or application of technology, as well as improvement of work practices.
• Develop and implement strategies to achieve sales targets, tailored to customer profiles.
• Submit proposals to Management on improvements to the establishment (e.g. process improvement, repair and renovation).

✨ Description:

Should be well-groomed with an outgoing and friendly attitude, be able to work well under pressure in a fast paced environment, and be a great team player who thrives in working with a multi-cultural team and customers. Diligent, dedicated, and enthusiastic, possess exceptional interpersonal skills, and be someone who is able to maintain composure in stressful situations.

Working Days and Hours

• Full-time (5-6 days a week)
• At least one weekend required

Working Location

Katong

Our company is looking for a Head Chef to join and lead our outlet at Haji Lane. This position is suitable for an existing head chef or a sous chef ready for the next step in their career.

You are required to:

• Manage and oversee operations in the kitchen, controlling and directing the food preparation process
• Contribute to menu planning and supplier liaison
• Ensure quality is maintained and budgets are controlled
• Solve problems that arise in a positive and professional manner
• Be a team player and foster a climate of cooperation and respect between co-workers and FOH staff
• Determine food inventory needs, stocking, and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Uphold food hygiene practices and maintain health and safety protocols
• Maintain the care of equipment by arranging for repairs when necessary
• Contribute to the hiring, managing, and training of kitchen staff
• Possess the ability to schedule lean manpower management
• Maintain records of payroll and attendance
• Work closely and efficiently with other departments to achieve company’s goals

• Preparation of food and ingredients
• Accurate and consistent preparation of food items
• Collaborates with the executive chef to direct food preparation.
• Helps design the food and drink menu.
• Produces high-quality plates, considering both design and taste.
• Oversees and supervises the kitchen staff.
• Assists with menu planning, inventory, and supply management.

Thai Authentic Restaurant

Yewtee / Tengah Zone

60-80 seaters

Full thai menu (100+ items)

Non-halal

Head Chef is responsible for the day-to-day operations of a restaurant / dining facility's kitchen.

Duties include:

• Menu planning: Creating and maintaining menus, including daily and seasonal changes
• Kitchen management: Overseeing the kitchen staff, assigning tasks, and ensuring the kitchen runs smoothly
• Budgeting: Controlling the kitchen's budget and ensuring food cost targets are met
• Purchasing: Administering purchasing and receiving procedures, and ensuring the kitchen has the right supplies
• Quality assurance: Ensuring the quality of food production and hygiene are maintained
• Minor Customer service: Dealing with issues that may arise to ensure customer satisfaction
• Training: Providing support and training to the kitchen staffs.

Fully accustomed with authentic, northern thai cuisine. Menu, bases, ingredients.

Minimum 15 years of kitchen chef works

Minimum 5 years of helming kitchen.

Long hours

Speaks Thai

Variable bonus monthly paid on 15th of following month (sales, efficiency, complains control) $500-$1500

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

We, Lucky Cafes Pte Ltd, are searching for an experienced- skilled chef to deliver exceptional dining experiences that exceed customers’ expectations. The chef will cook meals, prep ingredients, and ensure our high safety and cleanliness standards are met. The chef will also provide strong leadership to other kitchen staff, delegating tasks and providing guidance. Our food taster is multi nationalities

Objectives of this role

• Create delicious meals, appetizers, sides, and desserts
• Maintain high standards for our food and equipment, helping us determine what needs to be ordered or repaired in advance
• Create and prepare new menu items or specials, as needed
• Take our menu and reputation to the next level by leveraging your expertise, industry knowledge, and culinary creativity
• Ensure that food safety and sanitation standards are met at all times
• Take charges all of reserved or instant order request for walk in and catering

Responsibilities

• Analyse the menu and oversee kitchen setup and ingredient prep, delegating tasks as needed
• Oversee kitchen operations, ensuring that everything runs smoothly and customers receive their food in a timely manner
• Cook entrees and prepare other menu items such as Pho, appetizers, salads, dressings, sauces
• Ensure that food is unspoiled and kitchen equipment is functional, ordering supplies and restocking ingredients as needed
• Train new kitchen staff in operations and techniques, providing guidance, and instruction
• Oversee the cleaning and sanitizing of kitchen equipment and workstations

Skills and qualifications

• Advanced knowledge of cooking and food preparation techniques
• Excellent communication skills and enthusiasm for teamwork
• Familiarity with a range of kitchen equipment
• Comfort studying a recipe, determining appropriate steps, and delegating tasks accordingly
• Strong leadership skills and an ability to provide clear instructions to other members of the kitchen staff
• Certification relevant to state or country of employment, such as a food handler certificate

Preferred qualifications

• Culinary degree or on-the-job experience
• Experience in a head of chef position
• In-depth knowledge of food safety and sanitation regulations
• Familiarity with the restaurant industry and the latest industry news
• Strong sense of culinary creativity
• Experience cooking with diverse ingredients

Bonanza of Brands Pte Ltd was founded in 2024. We aim to serve quality food at affordable prices. We are a fast-growing brand and currently expanded to 8 outlets around Singapore. We are looking for candidates with passion in F&B to join our growing team!

• Responsible for daily outlet operations which includes effective scheduling, employee communications and training
• Ensure the highest safety and hygiene standards compliance with regulations
• Create a positive and rewarding customer experience
• Lead and motivate team members to achieve sales targets and customers satisfaction
• Other duties as assigned
• For Management Trainee - Fast track to Outlet Manager in 6 months (depending on performance)
• Wok experience preferred
• Incentives and medical benefits provided
• Multiple work locations available
• 5 days or 6 days per week
• Full Time

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

We're looking for an efficient team manager to join us in Katong!

The Manager bears overall responsibility for the profitability of the establishment, and oversees all of the establishment’s operations, i.e. both customer-facing and back of house activities (e.g. kitchen, inventory management).

Duties may include:

• Plan, organise, and direct an establishment’s operations.
• Support back of house activities and other operational support functions (e.g. customer service, shift scheduling, cashiering, closing of till, ordering inventory, office paperwork).
• Manage inventory, resource requisitions and purchases.
• Oversee staff recruitment and training.
• Implement strategies to boost staff attitudes, morale and motivation.
• Maintain food standards and quality control.
• Analyse establishment’s performance and review operational processes to identify opportunities for innovation and/or application of technology, as well as improvement of work practices.
• Develop and implement strategies to achieve sales targets, tailored to customer profiles.
• Submit proposals to Management on improvements to the establishment (e.g. process improvement, repair and renovation).

✨ Description:

Should be well-groomed with an outgoing and friendly attitude, be able to work well under pressure in a fast paced environment, and be a great team player who thrives in working with a multi-cultural team and customers. Diligent, dedicated, and enthusiastic, possess exceptional interpersonal skills, and be someone who is able to maintain composure in stressful situations.

Working Days and Hours

• Full-time (5-6 days a week)
• At least one weekend required

Working Location

Katong

We are looking for an experience and qualified Head Chef to organise kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Job Highlights:
- 5 Days Work Week
- 14 Days Annual Leave
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Job Description:
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Supervise the preparation of all food
- Ensure any staffing issues are resolved fairly and quickly
- Estimate staff’s workload and compensations
- Ensure wastage is minimised by careful supervision of food preparation methods
- Teach new staff skills they require to perform their roles to the required standard
- Work closely and efficiently with other departments to achieve company’s goals
- Monitoring inventory and purchasing supplies and food from vendors
- Be available for functions as they arise to ensure that the food is prepared and served as required

Job Requirements:

- 3+ years of experience in a back-of-house management position will be an advantage
- Strong attention to detail
- Culinary Diploma or equivalent experience.
- Excellent verbal and written communication in English language
- Ability to remain productive in a high-pressure environment

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Job Title: Head Chef
Company: Jayam Restaurant Pte Ltd
Location: 89 Victoria Street, Singapore
Employment Type: Full-Time
Salary: SGD 7,000 - SGD 11,000 (Negotiable based on experience)

About Us:
Jayam Restaurant Pte Ltd is a top North Indian fusion restaurant located at Victoria Street, Singapore. We specialize in blending traditional Indian flavors with contemporary culinary techniques to create an unforgettable dining experience. We are seeking a Head Chef to lead our culinary team and oversee the entire kitchen operations.

Key Responsibilities:

• Lead the kitchen team in preparing and presenting high-quality North Indian fusion dishes.
• Design and develop innovative menus that reflect the restaurant's unique fusion concept.
• Manage all aspects of kitchen operations, including food preparation, cooking, and plating.
• Oversee kitchen staff, providing training, mentorship, and guidance to ensure smooth workflow.
• Monitor food costs, portion control, and inventory to maintain profitability and quality.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Collaborate with management to create seasonal specials and promotions.
• Manage supplier relationships and oversee ingredient quality and stock levels.
• Ensure high standards during service, especially during peak times.

Requirements:

• Proven experience as a Head Chef or Executive Chef, preferably in North Indian or fusion cuisine.
• Strong leadership and team management skills.
• Creativity and passion for developing new recipes and dishes.
• Extensive knowledge of food safety, health regulations, and kitchen operations.
• Ability to work in a fast-paced environment and handle pressure during busy service hours.
• Excellent communication and organizational skills.

Salary Range: $4000 - $4800 (Depend experience)

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

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

Requirement:

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

**Preferred Experience in handling buffet for local and western dishes

**Hands-on experience required

**Able to work in a high-pressure environment

**Able to work on weekend/ PHs

Interested candidate, can email to [email protected] or contact us at 6225 2138

Do include:

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Thai restaurant looking for a Head Chef . Responsibility includes :

Planning menu

Responsible for all kitchen cleaniless

Responsible for food hygiene

Manage kitchen staffs

Creating receipes and ensure that all kitchen staffs know the preparation process

Control food cost and food inventory

Meet sales monthly target

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers