Total 4 Manager cake pastry chef job vacancies in D25 Kranji, Woodgrove, Woodlands

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

•To control the food cost and the consistency of quality and quantity of food served

• Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Head Chef

• Minimum Degree required

• Good knowledge of MS office, Exel and Payroll Software

• High level of flexibility

Our company is expanding and need head chef to lead the team of kitchen and operation team to assist the company to raise to greater height.

Job requirements:

1. Plan and delveop of new menu and receipes for new market niche

2. Food Quality, Hygiene and Food Cost control

3. Inventory Management

4. Able to lead the kitchen and operation team.

5. Able to solve customer's & management problems

6. Able to take feedback and complaint seriously and improve on work and quality

7. Handle staff scheduling and able to task them to work according to the company's requirment.

8. Knowledge in Chinese cusine, Western cusine is an added advantage

9. Able to cook and stand in to cook when needs arise.

10. Work together with your team.

11. Able to work during Festive Season and Public holiday

You need to have at least 5 years experience as a Hd Chef and 5 year experience in Catering industry

Job Description

Menu Development and Recipe Creation: Develop a menu featuring various types of middle eastern dishes and desserts, including traditional recipes as well as innovative variations. - Create unique flavor profiles by experimenting with different ingredients and seasonings while staying true to the authentic taste of the dishes

Food Preparation and Cooking: Oversee the preparation and cooking of most importantly shawarma dishes, ensuring consistency in taste, texture, and presentation. Train kitchen staff on the proper techniques for preparing the shawarma

Quality Control: Taste and inspect dishes before they are served to ensure they meet the restaurant's standards for flavor, texture, and visual appeal. Monitor the freshness and quality of ingredients, including meat, bread and spices etc and ensure proper storage and handling procedures are followed.

Kitchen Management: Manage kitchen staff, including sous chefs, cooks, and kitchen assistants, and delegate tasks as needed to ensure smooth operations during service hours. Maintain cleanliness and hygiene standards in the kitchen, following food safety regulations and guidelines. Monitor inventory levels of ingredients and supplies and place orders as needed to ensure uninterrupted service.

Customer Interaction: Occasionally interact with customers to gather feedback on the dishes and make adjustments to the menu or preparation techniques based on their preferences. Handle any customer complaints or concerns regarding the quality or presentation of the dishes promptly and professionally.

Cost Control and Budgeting: Work closely with the restaurant management team to develop and manage the kitchen budget, including food costs and labor expenses specific to shawarma and other dishes. Implement cost-saving measures without compromising on the quality or authenticity of the dishes.

Continuous Improvement: Stay updated on current trends and innovations with new ingredients and flavor combinations. Continuously strive to innovate and improve menu offerings to keep the restaurant competitive in the market and attract new customers.