Total 806 Manager cake pastry chef job vacancies in Singapore

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Responsibilities:

• Expertise in Asian & Western cuisine in central kitchen
• Attend and execute food tastings and events in relation to Banquet with support from existing central kitchen team
• Organize food production in a cost effective and hygienic manner
• Prepare Banquet menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis
• Assist in formulating, coordinating and supervising all menu planning and implementation in the kitchen
• Ensure food standards and presentations are maintained and continuously improved
• Ensure that the kitchen is managed efficiently and according to the established concept statements
• Investigate and manage customer complaints
• Estimate materials or labor requirements
• Oversee work progress to verify safety or conformance to standards
• Requisition stock, materials, supplies or equipment
• Supervise, coordinate and integrate into activities of cooks and other food preparation workers
• Check the quality of raw and cooked food products to ensure that standards are met
• Estimate amounts and costs of required supplies, such as food and ingredients
• Monitor sanitation practices to ensure that employees follow standards and regulations

Job Requirements:

• Minimum 3 years of experience in the Food & Beverage industry, preferably in a Halal Chinese Banquet environment
• Able to perform different shifts and work on weekends/public holidays
• Basic PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Chef with experience in working at mixed economy rice businesses

Need Chef to cook for economy rice

Curate economy rice menu

Helping in day to day operation, taking charge of food quality, presentation and hygiene.

Take charge of Food stocks and ordering.

Taking charge of Food costing.

Reporting to Site Manager.

Job Highlights:

• Performance bonus
• Attendance bonus
• Training opportunities

Job Description:

• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Establishes controls to minimize food and supply waste and theft. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Implement training and professional developments for the team members. To improve the knowledge of team members in all aspects of the high functioning kitchens – quality control, safety, sanitation, and cost control.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Work closely with the management team, attends food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
• Periodically interacts with guests at restaurants and other dining areas.
• Performs other duties as assigned by the Management.

Requirements:

• Minimum 5 years of relevant experience in managing kitchens of restaurants or 5-star hotels
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Experience in French, Mexican, or Indian/Thai cuisine
• Advanced knowledge of food profession principles and practices & have great command in the kitchens
• Excellent knowledge of BOH systems, ordering and inventory
• Strong leadership skills and a team player with good interpersonal skills
• Excellent communication skills
• Ability to multitask and work efficiently under pressure

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing French, Italian, Seafood and Grilled cuisines.
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Monday - Friday

9 AM - 6:30 PM

Location: Central

Preferably candidates with proficiency in Asian Culinary, specifically Chinese Cuisine, and experience in Western cuisine.

Comprehensive Summary of Responsibilities:-

• Kitchen & Stewarding Operations Management.
• Drive Service and Operational Excellence.
• Budget & Cost Management.
• Manage Operational Risks.
• Team & Report Management.

Requirements:

• Diploma in Culinary & Catering Management or equivalent, with Food Hygiene Officer certification.
• Minimum 12 years of relevant experience, including 8 years in management, proficiency in local and Western cuisine, banquet cooking, and deep knowledge of the food industry and trends.
• Strong budgeting skills, passion for food, ability to create new menu items, and proficiency in Microsoft Office.
• Willingness to work weekends and/or public holidays. (More to discuss during screening)

Interested candidates please WhatsApp me at 8779 6100 or send in your resume to [email protected]

We regret to inform you that only shortlisted candidates will be notified.

Willie Goh | EA Reg No: R2197853

Swift Search Global Pte Ltd | EA No: 18C9495

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

The Autobus

Restaurant and Craft Beer Taproom

*Singapore's Largest Craft Beer Taproom*

• Looking for a driven, self motivated head chef, with ample opportunities for growth and expansion.

• We have a strong lunch & dinner crowd on, serving wholesome protein bowls in the day and bar bites at night.

• Located in the CBD, we have the most extensive list of Craft Beers, aiming to be CBD's staple spot for craft beers and protein bowls.

• At least 3 Year(s) of working experience in the related field

• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

• Ensure all food preparation are carried out according to the Standard Recipes and Operating Procedures.

• Ensure consistent food standard is maintained at all times; conduct checks for quality, consistency and presentation of food

• Ensure standards of food hygiene, health and safety are monitored and adhered to all statutory food hygiene and sanitation guidelines by SFA.

• Ensures the correct rotation by FIFO and maintain stock levels of all food products

• Constantly rectify and improve issues /procedures to improve food standard.

• Effective management of food cost and wastage management.

• Manage kitchen productivity and ensure labour cost is managed effectively.

• Responsible for conducting on-the-job training for all cooks and trainee cooks

• Handle food issues/complaints and manage customer satisfaction promptly and appropriately.

• Rectify and improve on food standard to manage and ensure customer satisfaction.

• 6 day 49hrs work week

• Sundays and PH Off

Job Description & Requirements

JOB DESCRIPTION:-

• Able to prepare chinese dishes, chinese northen foods, sichuan foods and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by Management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• ABLE TO WORK ON PUBLIC HOLIDAY AND WEEKEND

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

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

Your Role

• 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
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen process

Only shortlisted candidate will be notified via email for an interview invitation

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

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

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

Key Responsibilities:

• To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance
• Ensure that Sodexo approved suppliers are used when placing food and beverage orders
• To maintain and continuously improve food presentation, service and standards
• Effectively lead, develop and motivate service team, monitoring and solving issues within the department
• Track and prepare all schedules to maximize productivity and keep labour costs within budget
• To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures
• To be creative and innovative in the day to day management and business development potential at the contract
• To report to the Operations Manager when and as required to do so for the effective overall management of the contract
• To implement directions from Operations Managers and Sodexo Senior Management and provide feedback
• To attend all meetings and training sessions as scheduled
• Responsible for the overall daily food and beverage operations
• Maintain and enhance on-site client relationship by daily effective communication
• Plan and execute monthly rotating menus and special food promotion with the Head Chef
• Ensure that quality and wholesome food is served in the facility
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards
• Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department
• Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc
• Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc
• Evaluate and administer manpower plans, employee training & development
• Maintain and improve hygiene and safety standards of both front of house and back of house operations
• Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Skills, Knowledge & Experience

· Recognised cooking qualification

· Possess at least 5 to 10 years of experience in a similar role

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

Head Chef
Working days: 5 days per week
Salary: $5000 - $6500
Location: NEWest Mall (Clementi)

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job scope:

• Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day
• operations .
• Controls and directs the food preparation process efficiently and professionally.
• Ensure exceptional food quality and presentation consistently.
• Collaborate with management to drive the culinary direction of the restaurant.
• Manages raw material stocks and ensures minimal wastage.
• Organise daily food preparations and mise en place to ensure smooth kitchen
• operations.
• Follows and strictly implements all food and sanitary rules as well as safety guidelines.
• Ensure all recipes are recorded accurately and up to date.

Requirements:

• Relevant experience
• Certification in culinary would be beneficial

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

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.

Liberte HR is partnering with a Singapore F&B Group who is opening a new modern Filipino restaurant. The restaurant will be a divesture of a popular Philippines-based concept, Manam, which is rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining.

The new restaurant will be a new opening amidst a growing local curiosity on a modern Filipino cuisine. Reporting to the General Manager, the Head Chef will be responsible to drive the culinary operations of the restaurant and is ultimately responsible for all food related matters.

Duties and Responsibilities:

Operations

• Ensure the smooth and efficient running of kitchen operations.
• Full awareness and ability to prepare and execute all menu items.
• Ensure food and related production costs are managed and kept to an efficient ratio.
• Work with R&D on recipe development, planning and creation of new dishes.
• Ensure food safety and hygiene standards stipulated by the Government and Company are enforced and rigorously followed.
• Maintenance and update of Kitchen SOPs to ensure food standards are met while maintaining operational efficiency.
• Build and promote a healthy, cooperative working environment throughout the restaurant.
• Build and ensure excellent working relationships with our eco-system of partners (suppliers, support teams etc).
• With the GM / Service Manager, drive the execution of marketing initiatives, events, and other activations.

Service:

• Be able to describe and ensure the quality of food items, ingredients, and preparation.
• Methods to all customers
• Participate in service when kitchen operations permit in order to support the team and build relationships with our guests.
• Ability to handle and resolve guests' complaints.

Human Resources

• Train, evaluate, lead, and motivate all the Kitchen team.
• Work with the HR department on hiring initiatives to attract and retain top talent.
• Work with the GM / Director and HR Department to ensure succession planning protocols are in place.
• Drive the planning and execution of training programs for the Kitchen and Service Teams and lead the subsequent execution of the training programs.
• Work with the Sous Chef and HR Department to resolve staff disciplinary issues and grievances.
• Approve work schedules and ensure sufficient manpower for all shifts in an efficient manner.
• Ensure refresher training is conducted every quarter / bi-yearly.
• Conduct yearly performance appraisals and regular one-on-one check ins with the team.

Health and Safety

• Enforce measures and SOPs to ensure all equipment, spaces, and practices conform to sanitary regulations and high housekeeping standards.

The successful candidate would have strong culinary leadership experience in contemporary restaurants in Singapore and a deep appreciation for heritage Filipino cuisine and will be keen to develop a modern interpretation of it.

We Are Hiring!

Are you a passionate and creative culinary professional looking for an exciting opportunity to showcase your skills and lead a young and vibrant kitchen team? We have the perfect role for you! Our trendy and bustling restaurants are seeking a talented Head Chef (Kitchen Manager) to join our superstar team. There is also a competitive salary range and work life balance as we only have a 5-days work week.

Our Brand

Founded in 2018, Foragers has since been on an onward journey to introduce exceptional and one-of-a-kind hospitality concepts to Asia.

Carrotsticks & Cravings is located in the heart of Singapore's Central Business District. Founded by Terri-Anne, a Melbourne native with a passion for healthy eating, we bring an Australian-inspired healthy café experience to life.

We prioritize crafting healthy food that's both visually appealing and delicious. Our menu features nutritious dishes crafted from the finest produce and superfoods, tailored to various dietary needs. Our aim is to bring joy and wellness to your daily meals, promoting a healthier and happier lifestyle year-round.

For more information about us, feel free to visit our website at https://www.foragers.com.sg/.

Responsibilities

• Working closely with the kitchen staff to lead and inspire the team.
• Maintain the high standards of food quality and safety
• Enforcing strict adherence to health and safety standards in the kitchen, maintaining a clean and organized workspace.
• Manage day to day operations of the kitchen while meeting health and safety standards and managing stock deliveries.
• Control and direct food preparation process (including developing menu ideas, controlling food inventory levels etc)
• Maintain the concept’s revenue, profitability and quality goals, operational efficiency, productivity levels, food and service quality, and customer service standards.
• Respond efficiently and accurately to guest feedback and complaints.
• Regularly review product quality and research new vendors.
• Deliver superior food service in order to maximise guest satisfaction; and
• Work closely with the floor manager to ensure excellent service.

Requirements

• Prior experience of at least 3 year on managing kitchen
• Ability to work efficiently in a fast-paced environment while ensuring quality and consistency in all dishes.
• Willingness to adapt to changing menu preferences, seasonal availability of ingredients.
• A positive and collaborative attitude that fosters teamwork and a pleasant work environment.

Join us in bringing our special magic to our little island and beyond. We look forward to hearing from you soon!

Head Chef

Working days: 5 days per week
Salary: $5000 - $6500
Location: NEWest Mall (Clementi)

Job scope:

• Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day
• operations .
• Controls and directs the food preparation process efficiently and professionally.
• Ensure exceptional food quality and presentation consistently.
• Collaborate with management to drive the culinary direction of the restaurant.
• Manages raw material stocks and ensures minimal wastage.
• Organise daily food preparations and mise en place to ensure smooth kitchen
• operations.
• Follows and strictly implements all food and sanitary rules as well as safety guidelines.
• Ensure all recipes are recorded accurately and up to date.

Requirements:

• Relevant experience
• Certification in culinary would be beneficial

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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