Total 805 Manager cake pastry chef job vacancies in Singapore

Roles & Responsibilities

Head chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food.

Executive Chef Responsibilities

The Head Chef required to cut pork, beef, chicken, seafood ,vegetables and others, we have pork contained dishes.

· Planning and directing food preparation and culinary activities

Cook Chinese north eastern cuisine and sichuan cuisine dishes

· Modifying menus or create new ones that meet quality standards

· Estimating food requirements and food/labor costs

Responsibilities

· Plan and direct food preparation and culinary activities

· Modify menus or create new ones that meet quality standards

· Estimate food requirements and food/labor costs

· Supervise kitchen staff’s activities

· Arrange for equipment purchases and repairs

· Recruit and manage kitchen staff

· Rectify arising problems or complaints

· Give prepared plates the “final touch”

· Perform administrative duties

· Comply with nutrition and sanitation regulations and safety standards

· Keep time and payroll records

· Maintain a positive and professional approach with coworkers and customers

Requirements

· Proven working experience as a head chef

· Excellent record of kitchen management

· Ability to spot and resolve problems efficiently

· Capable of delegating multiple tasks

· Communication and leadership skills

· Keep up with cooking trends and best practices

Can speak, read and write mandarin is an advantage.

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.

A successful Food & Beverage group of outlets will be opening a grill and beverage outlet in CBD. Expected opening will be sometime in April 2024. Concept will be grilled, BBQ in meat and seafood.

• Experienced and managed with a team of Kitchen team
• Specialized in grill and BBQ concept
• Experienced in pre-opening of outlets
• Training is essential
• Team Player and able to manage a small team of line cooks.
• Experienced in inventory and receipes.
• Great relationship with Kitchen team, Service team, Suppliers and Guests
• Passionate with Food, high quailty in cooking skills and presentation of food.
• Hardworking and Hands-On. Good character.
• Zero Tolerence on Food Safety & Hygiene.
• Reports direct to Owners.

- Good and full benefits

- SIN$4,000 to 6,000 depending on experience.

- Opportun ity for career development within the group.

Job Description:

• Work with Executive Chef to implement strategic plans to improve operations
• Be responsible for daily kitchen operations and sales growth including but not limited to revenue and sales growth, expense, cost and margin control to minimize costs whilst maximizing operational returns.
• Responsible for purchase/ordering of food items, forecast supply needs and estimate costs.
• Ensure health and food safety regulations are complied with.
• Training and people development.
• Coordinate and work closely with Outlet Manager in planning marketing activities.
• Lead, coach and manage the kitchen team to achieve sales target.
• Constantly review and work on improving food quality standards by ensuring food is served to specifications at all times.
• Provide Executive Chef with regular, periodic reports on matters related to operations, sales and growth.

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 5 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

JOB SUMMARY:

The Head Chef is responsible and accountable for leading, directing and overseeing the Culinary team in all aspects at the designated outlet. Responsible for upholding all relevant legal compliances, standard operating procedures and policies & procedure of 1-Group. Work hand in hand with the respective management team to achieve outlet target and goal. It is constitutive to support or assists and work cohesively with internal stakeholders of the venue in all matters stipulated in this document. It is also important to maintain professional conduct in line with the company’s policies and procedures at all time. Last but not least, it is expected to embrace and practice one of the company’s success factors which is Collective Leadership management culture in decision making process.

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

• To plan, direct, control, co-ordinate 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 come out with new recipe ideas, menus and promotions through collaborate with the Culinary Development team to create a winning cuisine style and concept for the outlet.
• To work with the event and wedding sales team to create viable menus with a high level of responsiveness to ensure customer satisfaction. To ensure the highest level of quality and execution of all events and weddings.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, joining 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 co-ordinate 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.
• To check all kitchen requisitions and transfers. Responsible for approval of Market list and COSG targets.
• To check on quality of food received as per the market list and to store items as per the designated specifications.
• To control and minimize wastage of food by adopting the following steps:
• Maintain a minimum inventory of food & to achieve budgeted food cost.
• Utilization of food surplus without affecting quality; and guest experience.
• Portion control.
• To suggest ideas for set-ups and displays.
• To ensure that standard recipes are followed and understood through personal involvement.
• To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.
• To handle guest complaints (on food) and follow up with the restaurant manager.
• To check the standard of prepared food.
• To analyse and monitor the menus and products of competitors.
• To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.
• To coordinate with the management in the supervision and co-ordination of the following: Planning any development which may improve the marketing strategy of the restaurant.e expansion of the restaurants.
• Planning any development which may improve the marketing strategy of the restaurant.
• To perform duties common to all supervisors and any other duties as may be assigned by the management.

2. LEARNING AND DEVELOPMENT

• Train the Sous chef in teaching new recipes, special menus, food promotions and works together with the restaurant manager in promoting the daily specials.
• In consultation with HR department, ensure new hired team member is provided with Induction Training
• Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
• Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.

3. PEOPLE MANAGEMENT

• To approve & check on the duty rosters and annual leave for all kitchen staff.
• To train, guide and evaluate the performance of all kitchen staff.
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.
• To develop and maintain communications between the higher management and other subordinates.
• Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.
• Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.
• Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.
• Monitor team member scheduling and maintain labour cost as per budget.
• Participate in HR recruitment processes in accordance to stipulated policies and procedures
• Ensure team members entitlements and benefits are up to date with HR department and relevant claims are attended to promptly.
• Accountable for submission and accuracy of team member timesheet to avoid dispute.
• Weekly 1:1 with fellow managers & supervisor to discuss on their responsibilities, KPI, and complete their appraisal.