Total 858 Manager cake pastry chef job vacancies in Singapore

· The Head Chef is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

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.

· The Head Chef is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

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]

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.

Job Descriptions

• Oversee all aspects of food preparation and production, ensuring quality and consistency.
• Develop and update menus in collaboration with management, considering seasonality and customer preferences.
• Train, supervise, and motivate kitchen staff, fostering a positive and efficient work environment.
• Maintain inventory levels and order supplies as needed, while controlling costs and minimizing waste.
• Ensure compliance with food safety and hygiene regulations, conducting regular inspections and training sessions.
• Collaborate with management to develop strategies for improving kitchen operations and customer satisfaction.

Job Requirements

• Minimum of 4 years of experience in a culinary leadership role.
• Valid hygiene certificate.
• Extensive knowledge of culinary techniques, ingredients, and equipment.
• Strong leadership and team-building skills.
• Excellent organizational and time management abilities.
• Ability to thrive in a fast-paced environment and adapt to changing priorities.

＜Preferred Qualifications＞

• Culinary degree or equivalent certification.
• Experience working in a café or restaurant
• Creativity and innovation in menu development in Japanese cuisine.
• Experience managing food costs and budgets.

Benefits

• Opportunities for advancement
• Health benefits

Working hours

• 6days work week
• 930am-5pm (tues to Fri)
• 830am-5pm (sat to sun)

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

Job Responsibilities:

· 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 appliances 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-workers

Job Requirements:

· Proven experience as head chef

· 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 processes

· Credentials in health and safety training

· Must be able to work effectively in a team environment.

· Must always have a positive and professional attitude.

· Must be able to work under pressure and in a fast-paced environment.

· Must be able to work split shift.

· Must be able to work extra hours or weekend if needed

• Must have relevant work experience in Nepalese, Indian cuisins
• Prepare and cook food according to recipes, quality standards, Presentation standards, and food preparation check list in a timely manner
• Assist management in training, scheduling, counseling, disciplining, motivating & coaching employees
• Ensure the quality of the food items
• Weekly one rest day
• Willing to work in public holiday and weekends
• Enjoy cooking and willingness to learn new stuff

We are looking for motivated individuals to join our kitchen:

• Develop seasonal and special menus to enhance the dining experience.
• Ensure all menu items are prepared to the highest standards, with a focus on flavor, presentation, and authenticity.
• Maintain the highest level of culinary excellence, adhering to the standards required for Michelin recognition.
• Oversee all kitchen operations, ensuring that dishes are prepared to specification and meet the restaurant's quality standards.
• Conduct regular taste tests and quality checks to ensure consistency.
• Lead, train, and mentor the kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Foster a positive and productive work environment, promoting teamwork and professional growth.
• Schedule and manage kitchen staff to ensure efficient operation and optimal staffing levels.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure all kitchen equipment is properly maintained and in working order.
• Implement and enforce standard operating procedures and kitchen safety protocols.
• Manage inventory levels, ensuring the availability of high-quality ingredients while minimizing waste.
• Work with suppliers to source the best ingredients, maintaining relationships and negotiating favorable terms.
• Monitor food costs and implement cost-saving measures without compromising quality.

Requirement:

• At least 12 years experience in Tapas
• Extensive knowledge and expertise in Spanish Tapas
• Prefer to Have Food Hygiene Cert
• Commitment to work rotating shifts, weekends, and public holidays.
• Motivated team player, good communication skills.

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:

• 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.
• Ablility to work on Sunday and Public Holiday.

Job Descriptions

• The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.
• Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. Other MICHELIN-starred experience is highly preferred.

Job Requirements

• Minimum 15 years working experience
• Detail-oriented, dynamic, motivated, strong sense of responsibility
• Experience with sushi from mise en place to preparation and presentation is a must
• Experience in other high-end Japanese sushi restaurant
• Michelin-starred experience is an added advantage
• Able to work shifts, weekends and public holidays

Working hours

• 5 days

• To plan, direct, control, coordinate and participate in the activities of all personnel engaged in the preparation
• and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by
• the Company.
• To create new recipe ideas, menus and promotions through collaboration with the Culinary Development team to create a winning cuisine style and concept for the outlet.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, join operations briefings to discuss any day-to-day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and coordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• Responsible for maintaining a minimum inventory of food & to achieve budgeted food costs.

Job Requirements:

• Proven experience as a Head Chef or equivalent culinary role, demonstrating expertise in various
• cuisines and cooking techniques.
• Strong leadership skills, with the ability to motivate and guide a diverse kitchen team.
• In-depth knowledge of food safety, sanitation standards, and kitchen operations.
• Exceptional organizational and time management skills to manage ggmultiple tasks effectively.
• Creativity and innovation in culinaryapproaches, menu planning, andproblem-solving.
• Ability to handle high-pressuresituations and meet deadlines in afast-paced environment.
• Excellent communication andinterpersonal skills to effectivelyinteract with team members,management, and guests.

Looking for a head chef in charge of a cafe in Changi Airport

Person must be

- highly motivated

- able to lead a team by example

- willing to grow with the company

- able to come up with new menus, ideas

- do up SOP for kitchen

- team player

Work schedule 6 days work shift, 10 hrs with 1 hr break

Off days and MC as per MOM regulations

• With 10 years+ experience in operating 2 or more Japanese restaurants
• Ensure products used for dishes are of a high standard
• Ensure health, safety legislation and guidelines are implemented, adhered to and reviewed regularly
• Responsible for daily sales
• Good communication skills with guests
• Good knowledge of Japanese ingredients (Seasonal fish, meat and vegetables)
• Good knowledge of Japanese authentic cooking style
• Maintain high hygiene standards in all cooking areas (Sushi counter and Kitchen)
• Monitor food stock and place orders, as needed
• Good contacts with suppliers for Japanese products
• Good knowledge of various sushi types
• Ability to work both fast and accurately
• Team spirit
• Oversees all other kitchen staff
• High loyalty for company
• Able to communicate and write in Japanese with Japanese customers and suppliers

Job Summary:We are seeking a highly skilled and experienced Japanese Head Chef to lead our culinary team and oversee all aspects of our Japanese kitchen operations. The ideal candidate will be passionate about Japanese 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 Japanese kitchen team, including hiring, training, and scheduling staff members.
• Develop innovative and creative Japanese-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 Japanese Head Chef or similar role in a high-volume restaurant setting.
• Extensive knowledge of Japanese culinary techniques, ingredients, and traditions.
• 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.

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.

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

What We Offer

• Competitive salary, rewarding your dedication and skill.
• A young and vibrant environment surrounded by a supportive team.
• Fun company events and medical, dental, and optical benefits.
• Career advancement opportunities such as funding for professional courses of your interest.

What You’ll Do

• Manage day to day operations of all kitchens under the concept 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 and beverage service in order to maximise guest satisfaction;
• Manage kitchen and dishwashing teams including engaging in training, ensuring compliance with SOP, roster organisation, boosting staff morale, resolving conflicts, taking disciplinary actions etc;
• Work closely with the floor manager to ensure excellent service

What We’re Looking For

• At least 2 years of kitchen team management experience
• At least 2 years of high volume F&B setting experience
• Strong interpersonal and communication skills
• Able to multi-task in a fast-paced environment

We are looking for a passionate and ambitious Head Chef to join us. The restaurant is part of a long term existing group, a chef driven with seasonal and ever evolving menu. Head Chef directs and guides all sections of the kitchen's operations, preparation of food across and implements continuous improvement across all workstations.

Job Responsibilities

• Responsible in handling day to day operations and mise-en plus
• Develop interesting and exciting menu items that is in line with our concept
• Responsible for ordering of supplies and cost control management including food costs and wastage
• Have a rebust knowledge in Mexican Cuisine techniques and food
• Supervisor and monitor the consistency of food standards in kitchen
• Train and assist new kitchen staff and help to ensure their consistency in work performance
• Execute each dish on the menu according to a standard SOP for consistent taste and presentation
• Assist with inventory and managing of supplies
• Train kitchen staff of proper food handling, maintenance and safety
• Prepare and execute with fitnesse all menu items during service

Requirements

• Diploma in Culinary/Degree or related field.
• Minimum 5 to 8 years' related experience including Middle Eastern Cuisine, Indian Cuisine or Filipino Cuisine will be an added advantage.
• Steady track records from reputable Mexican Cuisine Restaurants will be an added advantage.
• Oral and written fluency in English and Spanish for communication with customers.
• Ability to multitask and cope in a high pressure environment.
• Commitment to work rotating shifts, weekends and public holidays.
• Outgoing and people oriented personality that enjoys contact with patrons.

Salary:

• Salary range from $4,500 to $7,500 per month
• Salary will commensurate according to work experience and education qualifications

We regret that only shortlisted candidate will be notified for interview. Thank you!

We are seeking a skilled and passionate Head Chef to lead our kitchen team. The ideal candidate will be responsible for managing all operations within the kitchen, ensuring high standards of food preparation and presentation. Key duties include overseeing the frying and cooking processes, supervising kitchen staff, and maintaining a clean and safe kitchen environment. This role demands a leader who can inspire a team, manage multiple tasks efficiently, and uphold the quality and reputation of our establishment.

Responsibilities:

• Manage kitchen operations, including staff supervision and food preparation.

• Oversee the cooking and frying processes to ensure quality and efficiency.

• Ensure compliance with sanitation and safety regulations.

• Train and mentor kitchen staff to enhance skills and promote teamwork.

Qualifications:

• Proven experience in a leadership role within a kitchen setting.

• Strong cooking and frying skills.

• Excellent management and organizational abilities.

• Knowledge of best practices in kitchen hygiene and safety.

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]

Job Description

• To administer and oversee the whole operation at central production kitchen (both pastry and bakery)
• To maintain and upkeep the Production Kitchen in accordance with SFA regulations
• To be responsible for all repairs and maintenance work pertaining to machinery, equipment, facilities (i.e., walk-in-chiller) and any other assets that the company may have on site
• To be responsible for keeping the COGS at a healthy level (i.e., keep stocks level in check)
• To be responsible for keeping the raw material costs at the lowest wherever possible and be open to exploring other sources that is beneficial to the overall manufacturing costs
• To be responsible for the movement of inventory held at 7BL including stock taking as and when necessary
• To be responsible for R&D work pertaining to new products, products for festive seasons, and products for any promotion that the company deemed feasible
• To ensure the efficiency of the whole production team. - To maintain and upkeep the ordering system (excel files) and update them accordingly when necessary
• To be ready to support the production team anytime should the production team be down on manpower
• To plan, delegate and ensure that the daily production runs smoothly
• To take ownership of the Production Kitchen and to maintain a holistic approach towards the bread and pastry department
• To forecast demand for the products and liaise with suppliers

Job Requirements

• At least 5 years of working experience in both bread and pastry manufacturing
• Willing to work on weekends, public holidays, and OT (if required)
• Willing to travel to the production kitchen
• Able to forecast demand and needs plus liaising with suppliers
• Able to work under a very fast-paced environment and able to handle work pressure with ease
• Quick witted and a problem solver

Other information

Location : Senoko

Meals provided

Job Summary:

Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

·    Responsible for the overall daily food production and back of house operations.

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

·    Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·    Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·    Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

·    Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·    Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·    Submit weekly and monthly financial/ administration reports to the Unit Manager.

·    Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·    Attend weekly service meetings to improve and enhance service level.

·    Evaluate and administer manpower plans, employee training & development.

·    Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·    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.

Key Requirements:

·    Minimum 5 to 8 years of experience in similar capacity.

·    Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

·    Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

·    People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

·    Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

·    Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

• Supervise kitchen staff and coordinate daily activities
• Assist head chef 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
• Assist in scheduling staff and managing kitchen operations
• Collaborate with head chef to develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Assist in maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 4 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 include the info as follow in your updated resume.

• Reason for leaving (all past & present employment)
• Last drawn salary
• Expected salary
• Availability/notice period
• A recent photo

We regret that only short listed candidates will be notified.

EA License : 17C8871

Sales Manager | Up to $5.5k | Lentor

Location: Lentor
Working Day: 5 day work week
Working Hours: 9am-6pm (Flexible Hours)
Salary: $4,000-$5,500 (Depends on Experience)

Responsibilities:

• Lead on project sourcing activities (identification, assessment and contracting) in the region and support existing projects with respect to the carbon market.
• Ensure that sourcing flows and processes (including documentation and interaction with other teams) are in line with the company guidelines.
• Understand client needs, gather market intelligence and identify industry trends.
• Manage client’s portfolio across the region
• Manage budgeting and revenue of assigned region.
• Develop a list of potential clients in key industries defined within the team’s mandate

Requirement:

• Experience with 5+ years in similar roles or the industry.
• Experience in project identification and screening for potential leads
• Experience in scaling up a fast-growing organisation in the context of a highly competitive market environment

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