Total 19 Manager cake pastry chef job vacancies in D26 Upper Thomson, Springleaf

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.

Salary $ 5500 - 6500

Bedok

11am - 10pm (3-5pm lunchtime)

Responsibilities

• Oversee the overall kitchen operations, ensuring smooth and efficient functioning.
• Control and direct the food preparation process to maintain the company’s quality standards.
• Ensure all food served meets the company’s standards for taste and presentation.
• Train new hires and provide ongoing training to all kitchen staff.
• Foster a positive work environment and encourage staff development.

Requirements

• Min 3-5 years of working experience as Chinese Cuisine Head Chef, prefer Cantonese cuisine.
• Extensive knowledge of Chinese cuisine and creativity in menu planning.Strong leadership and team management skills.
• Excellent communication and management skills, with bilingual proficiency in English and Mandarin to liaise with stakeholders.
• Strong leadership, decisiveness, and critical thinking skills.
• Must be able to work weekends and public holidays. Comfortable working split shifts.
• Open to travel to different outlet time to time (1 central kitchen & 3 outlet).

Interested candidates may click the apply button. Please be informed that only shortlisted candidates will be notified.

Company: Nala Employment Pte Ltd | License No: 16C8302

Contact Person: Tan Zhi Ning

Registration No: R23116671

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

Salary $ 5000 - 6000

Bedok

Mon - Fri 11am - 8pm, Sat 11am - 4pm

Responsibilities

• Oversee the preparation of a wide variety of dim sum items, including steamed, fried, and baked specialties.
• Create innovative dim sum recipes while preserving traditional Cantonese culinary techniques.
• Lead, train, and mentor the dim sum kitchen team to ensure high standards of food preparation and presentation.
• Plan and manage daily kitchen operations, including inventory control and purchasing.
• Monitor food costs and manage waste to achieve financial targets.
• Ensure strict adherence to food safety, hygiene, and health standards.
• Collaborate with management on seasonal menu changes and promotions.

Requirements

• Min 3-5 years of working experience as Dim Sum Head Chef.
• Preferably expertise in dim sum preparation and techniques, with a creative approach to menu innovation.
• Strong leadership and team management skills.
• Ability to work under pressure in a high-volume kitchen.
• Knowledge of food costing, inventory management, and kitchen operations.
• Culinary certifications or specialized training in Cantonese cuisine are highly desirable.
• Open to travel to different outlet time to time (1 central kitchen & 3 outlet).

Interested candidates may click the apply button. Please be informed that only shortlisted candidates will be notified.

Company: Nala Employment Pte Ltd | License No: 16C8302

Contact Person: Tan Zhi Ning

Registration No: R23116671

•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

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan

Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North indian Lunch Thali

Cook North indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

Minimum 4 Years experience in the kitchen room

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place

Enjoy planning, organizing and problem solving

Manage and run a fully automated production line for liquid products E.g. Soup, Stocks, Paste, Sauce, Dips. With processing facility for small to large scale production for Ready to Cook food products.

Responsibilities:

•Handle Overall Production and Operations for Halal and Non-Halal Production facilities.

•Handles all documentations requirements for production. E.g. Costing calculation, recipe book keeping, forecasting, production planning and etc)

•Ensure Production and Operations are in good and highly functional conditions at all times

•Implement improvements for Production and Operations

•Ensure Production and Operations are in accordance with our Food Safety System(FSSC, ISO, Halal, BizSafe) set by our Food Safety Team

•Research and Development works of existing and new products

•Plan, Schedule and Forecast production and raw materials processing.

•Ensure documentations and systems are documented by Production/Operations Staffs. (E.g. Production Record, WMS stock take)

•Routine on-site checks daily to ensure cleanliness and operations efficiency

•Ensuring staffs follow protocols given to them.

•Ensuring Safety of worksite for Staffs.

•Visiting customer for product development to understand requirement and specification(if required).

•Any other duties assigned by management which deem fit.

Requirements:

Minimum 5 years as Head Chef managing central kitchen or production kitchen.

Minimum 3 years Experience in Asian and Western Cuisine.

Minimum 3 years Experience in working with Food Safety systems e.g. SFA requirement, ISO, HACCP, FSSC

Min. Education Level: Shatec or Polytechnic Diploma equivalent level.

Forward looking and positive mindset.

Join us, at Eatz Group of companies, a dynamic and expanding player in the culinary world, offering diverse and innovative F&B solutions through our multiple brands. We pride ourselves on delivering exceptional culinary experiences, tailored to for every event. Be part of our growth and bring your passion to the table!

Management

• Be on the ground to command and control the various sections especially during peak periods
• Planning and development of menus and recipes to maximise efficiencies, cost-effectiveness and whilst keeping bottom-lines healthy (Daily Menus, Special Occasions. etc)
• Advise management and ensure updated cooking technics, food-production processes to improve the overall productivity.
• Attend management meetings, plan daily briefings
• Attend to client’s feedbacks and communicate upwards to ensure a high level of staff satisfaction.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Create exciting seasonal, trendy yet executable & sustainable menus, daily specials and promotional activities.

Human Resource

• Lead by example a team of kitchen staff in planning & executing daily work in the central kitchen.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees - staff management work schedule, leave arrangement, recruitment and others.
• Manages and trains the kitchen staffs effectively to ensure a well-organised and motivated team.

Kitchen Operations

• Handle overall kitchen operations in the central kitchens.
• Oversee service standards relating to catering, special large-scale events.
• Manage & ensure that inventory levels and quality by placing orders based on projected demand; and upon delivery, check to ensure quality of delivered supplies.
• Ensure safe operations and proper upkeep of all equipment.
• Perform any other related duties as assigned by the Directors and the COO.

Quality & Health

• Ensure to meet the quality standards and presentation of all food items.
• Ensure the consistency in food quality of all the dishes and make sure that all dishes end products are quality-controlled for its taste, quality and safety and hygiene standards.
• Ensure consistent preparation during food production processes. Compliance with ISO22000 certification and Hygiene & Safety Regulations (HSE) set by the Government, the company.

Requirements

• Minimum 8 years’ experience of working experience of at least Head Chef (Catering Industry or Banqueting min >3,000 meals).
• Experience with Cook & Chill Cooking Methods and/or R&D experience would be an advantage.
• Strong leadership and organisational abilities with a mindset of being a mentor for the kitchen team.
• Positive with a can-do attitude with good communication skills.
• Ability to work flexible hours, including weekends, and holidays, as needed, 6-day work week.
• Possess WSQ Food Safety Course Level 1 certification. Possess higher food certifications would be an advantage.
• Able to speak Mandarin to our Chinese-Speaking only kitchen team mates.
• Able to learn and adapt swiftly.
• Computer literate and/or IT-savvy.

Work Location: Bedok Industrial Area

Please email updated resume to [email protected] and/or WhatsApp to 9857-9292 with:

1. Last & Expected Renumeration
2. Earliest Availability
3. Vaccination/COVID Status

Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.

Responsibilities for Chinese Head Chef

• Management of staff including manning, training and development
• Monitors local competitors and compare their operation with his operation
• To maintain a high standard of all Chinese & Local food preparation, service and hygiene in his respective Kitchen, according to the standards required by the management
• To constantly be physically involve in all phases of the daily operation requirements
• Menu planning and theme events
• Supervises Chinese kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Plans and manages food quantities and plating requirements
• Assists in developing daily and seasonal menu items
• Estimates daily Chinese food production needs

Qualifications for Chinese Head Chef

• Ability to lead in all areas of the galley including buffets and production
• Flexibility to work any shift in any area of responsibility without notice
• Strong knowledge of herbs, spices and flavorings
• Works with COO & Director in manpower planning and management needs
• Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge
• Mandarin Chinese is essential for this job and Chinese experience is preferred

A newly established vietnamese cuisine restaurant is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry. The Head/Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check. He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 1 years of experience, with proven track record as a head chef, working in a competitve and fast paced environment. Those with less experience shall be considered for position(s) as chef.

~ Specialize in Vietnamese and Asian cuisines, including traditional dishes.

~Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.

~ Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.

~ Control and direct food preparation process to maintain high standards and consistency.

~ Apply food safety management systems for food service establishments.

~ Conduct food and beverage hygiene audit.

~ Maintain workplace safety and health policies …

~Must have experience in Vietnamese Cuisine

~ Must be able to speak fluent in Vietnamese language as our restaurant mostly are Vietnamese customers.

Any other ad-hoc duties.

Skills required

Coming up new menu

Cost management

Scheduling manpower

Training of new chefs

Stock management

Candidate needs to have more than 10 years experience on managing a kitchen team and also impart necessary skills and knowledge to the younger chefs.

Should have a good knowledge of practical cost management to achieve maximum profit

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

Job Title: Western Kitchen Head Chef

Location: Singapore, Bukit Timah

About Us: An Aussie dish inspired place where every bite is a little slice of happiness. Just 5mins walk from Bukit Timah MRT station, our café has been dishing out Aussie-fare deliciousness for 5 years. From scrumptious brunch to mouthwatering burgers, we're passionate about serving up good coffee, wholesome food at a honest price point, creating good vibes and unforgettable dining experiences for our guests.

Position Overview: As Head Chef you will oversee the day-to-day running of the kitchens and be able to manage, lead, motivate and develop the team. Responsibilities will include menu planning, managing the financial KPI's enabling business success, purchasing, health and safety including food hygiene procedures.

Responsibilities:

• Dive into the culinary world and assist in whipping up delectable dishes under the guidance of our chefs
• Keep our kitchen sparkling clean and organized – because a tidy kitchen is a happy kitchen
• Team up with fellow food enthusiasts to keep the kitchen fires burning during our busiest hours
• Embrace the journey of culinary discovery and savor every flavor-packed moment
• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Qualifications:

• A passion for food that rivals your love for your favorite TV show (seriously, we're looking for some serious foodie vibes)
• A sprinkle of positivity and a dash of can-do attitude
• Ability to dance gracefully (or at least semi-gracefully) through a fast-paced kitchen environment
• Flexibility to work a variety of shifts, including weekends and holidays
• For Singaporeans, PRs and LTVP Welcomed.
• 5+ years of experience in a back-of-house management position
• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions

Benefits:

• Comprehensive salary package.
• Employee discounts on our mouthwatering menu offerings (because even kitchen wizards need to eat)
• A supportive and inclusive work environment where laughter and good vibes only is as essential as salt in a good recipe
• Paid time off and benefits package for eligible employees (because even culinary superheroes need a break)

If you're ready to spice up your life (and your cooking skills), we want to hear from you. Join us at and be part of a culinary adventure that's as delicious as it is delightful.

To apply, please submit your resume along with a brief note introducing yourself and sharing your favorite food-related joke (because laughter is the secret ingredient to a happy kitchen). - you can ignore this part if you're not on board.

• Set-up kitchen for the day’s business by preparing necessary equipment, utensils and food ingredients etc. at work stations.
• Prepare customers’ orders according to standard recipes and procedures.
• Perform food safety and work safety rules and policies at all times.
• Prepare food ingredients for next day operations.
• Store all food products/ ingredients at the end of the day.
• When necessary, order food items/ ingredients/ dry goods through supplier.
• Perform general washing and cleaning duties, and proper upkeep of work station, equipment and facilities sanitary.
• Perform daily and weekly cleaning duties according to schedules.
• Perform any other duties to be assigned from time to time by superiors.

Roles & Responsibilities

Job Summary:We are seeking a highly skilled and experienced Indian Head Chef to lead our culinary team and oversee all aspects of our Indian kitchen operations. The ideal candidate will be passionate about Indian cuisine, possess exceptional culinary skills, and have a proven track record of delivering high-quality dishes in a fast-paced restaurant environment.

Responsibilities:

· Lead and manage the South & North Indian kitchen team, including hiring, training, and scheduling staff members.

· Develop innovative and creative Indian-inspired menu items that appeal to a diverse range of tastes and preferences.

· Ensure the consistent quality and presentation of all dishes, adhering to established recipes and food safety standards.

· Oversee inventory management, including ordering and monitoring food and kitchen supplies to minimize waste and control costs.

· Collaborate with the restaurant management team to develop and implement operational strategies to enhance efficiency and profitability.

· Maintain a clean, organized, and sanitary kitchen environment, adhering to health and safety regulations at all times.

· Stay updated on industry trends and developments in Japanese cuisine, incorporating new techniques and ingredients into menu offerings as appropriate.

· Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment focused on excellence and continuous improvement.

Requirements:

· Proven experience as a Indian Head Chef or similar role in a high-volume restaurant setting.

· Strong leadership and management skills, with the ability to motivate and inspire a team to achieve excellence.

· Excellent communication and interpersonal abilities, with a customer-focused approach to service.

· Attention to detail and a commitment to maintaining high standards of quality and consistency.

· Certification from a culinary school or equivalent professional training is preferred.

· Flexibility to work evenings, weekends, and holidays as required.

1. Ability in preparing food(cutting, washing and storing food).

2. Ability in testing recipes, maintaining supplies, and keeping the cooking area clean and organized.

3. Ability to cover the retail side of the business as well and handle customer sale questions and requests.

4, Ability to learn new skill and dishes taught by head chef.

5. Ability to handle all basic cooking requirement of a assistant chef.

The Plattering Co is known for its beautiful grazing tables and creative catering buffet setup displays, sharing platters, bowls and bentos and unique catering setups. We are looking for an energetic and positive team-player to join our fast-growing company.

• Execute and oversee kitchen operations to ensure smooth, timely fulfilment of orders.
• Ensure food taste and quality is consistent.
• Craft creative new menu items.
• Maintain recipes and monitor cost.
• Ensure hygiene standards and food safety.
• Manage production team and work schedule.
• Ensure workplace safety.

Job requirements:

• Diploma in culinary arts.
• Minimum of 3 years’ experience in a similar role.
• Possess WSQ Food Safety Course Level 1 certification.
• Possess WSQ Food Safety Course Level 3 certification a plus.

• Singapore working experience is must.
• Experience in Catering and bulk cooking ( More than 2000 meals )
• Develop new menu items while improvising the existing ones
• Maintain the cooking premises clean, neat and tidy.
• Monitor and support other cooking staff in preparing culinary dishes and meals.
• Adhere to quality in preparing recipes and meals.
• Teach and train the other cooking staff.

• 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