Total 805 Manager cake pastry chef job vacancies in Singapore

JOB DETAILS

Job Role Description

We are looking for a passionate and hardworking Culinary professionals to join our international school canteen as our Head Chef or Sous Chef.

In our international school kitchens, the Head Chef and Sous Chef oversee and direct the kitchen operation and, provides functional assistance and direction. They coordinate culinary functions and activities, working closely with the FOH head and cafe supervisor, and reporting directly to the Catering Manager and Culinary Director.

The Head Chef and Sous Chef are required to oversee and manage stock levels, manage all kitchen staff schedules and human needs, oversee food preparation which adheres to appropriate standards, and maintain industry-leading levels of hygiene, health and safety.

Role Details

• Location is a major international school in the Pasir Ris area
• Required shift: Monday - Friday, Start around 7am, typical end around 4pm
• Must be willing and able to work occasional Saturday or Sunday shifts
• The kitchen is not Halal-certified, however there is strictly no pork/lard and most ingredients are Halal.

Benefits

• Full daily staff meal
• Comfortable uniform and spacious work environment
• Excellent consistent daytime working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Key Tasks

1. Guide food preparation

1.1 Guide the preparation of workstations before the start of each service

1.2 Guide the preparation of food across workstations based on speed and rhythm of service

1.3 Guide the plating of food items across the workstations

2. Execute food and beverage operations

2.1 Assist with planning staff schedules based on operational needs

2.2 Monitor inventory level to ensure sufficient inventory for kitchen operations

2.3 Perform audits on portion and waste control practices to minimise loss and wastage

2.4 Provide on-the-job training and performance evaluation to subordinates

2.5 Support crisis response and recovery activities in accordance with business continuity policies

3. Contribute to continuous improvement

3.1 Conduct data collection for process improvement to determine the effectiveness of work

processes and procedures

3.2 Implement continuous improvement activities across workstations

3.3 Provide recommendations for the development of new recipes to renew menus based on suggestions given

4. Maintain hygiene, safety and standards

4.1 Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

4.2 Perform audit on staff's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

4.3 Perform audits on staff's adherence to the organisation’s sustainability policy and procedure

4.4 Complete daily HAACP-based paperwork, and liaise with the Catering Manager to ensure all SOPs are followed meticulously.

Skills and Knowledge

• Previous experience in catering, cafeterias, or other high-volume food production environments
• Food Safety and Hygiene and Food Allergens
• HAACP knowledge
• Hot and Cold kitchen preparation and cooking
• Workplace Safety and Health for Kitchen Operations
• Budgeting & cost control and inventory management
• Multitask, handle changing priorities, work independently and as part of a team
• Attentive, meticulous and problem solving
• Leadership abilities, able to motivate, develop and bring out the best in co-workers

Attributes

• Possesses initiative and attention to details
• Being positive, self-motivated and energetic
• Professional appearance and attitude
• Proven team worker, working with a variety of nationalities and cultures
• Competent with computers
• Willing to work on occasional Saturdays subject to business needs

We are an Italian Inspired growing brand looking for a team of responsible and passionate Individuals to assist us in taking good care of our restaurants located at One Shenton, Tanjong Katong and The Bedok Marketplace and to manage the daily operations of the cafe.

Main duties:

- Assist Restaurant Manager in managing daily operations

- Manage the inventory and monthly stock take of all drinks and other necessary stock

- Assist in serving and taking orders

- Ensuring that customers are taken care of.

- Ensuring that kitchen presents and serves food as according to standards of the Company

- Other duties to be briefed during interview etc.

Staff benefits:

- 5 day work week

- Staff meal

- Medical Benefits

- Monthly Cash Incentive when targets are met

- Staff outings etc.

Only Singaporeans and PR.

Role: Head Chef
Location:

• Toa Payoh Central

Looking for: Full Time

Working Hours: 10.30AM - 10PM

• 6 days/week
• 11-hour shifts (including a 90-minute break)

Job Description:

• Run and be in charge of 1 kitchen assistants in one restaurant.
• Prepare and cook Zi Char and 麻辣香锅
• Maintain high standards of food preparation
• Ensure kitchen cleanliness, hygiene, and compliance with all food safety regulations.
• Manage inventory for ingredients and supplies, minimizing waste while ensuring availability of stock.
• Collaborate with the kitchen and front-of-house teams to ensure timely food preparation and smooth service.
• Train and guide kitchen staff, sharing knowledge and techniques for preparing Mala Xiang Guo.
• Perform other ad-hoc kitchen duties as required to support the team.

Requirements:

• Proven experience in 翻锅
• Strong knowledge of food safety standards and kitchen hygiene.
• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and presentation.
• A passion for cooking Mala and providing guests with an unforgettable dining experience.
• Ability to work as part of a team, with good communication and collaboration skills.
• Previous restaurant kitchen experience is preferred, but training can be provided to the right candidate.
• Food Hygiene Certificate is a plus; if not already certified, training will be provided.

Benefits:

• Competitive salary package with AWS, annual increments, and performance-based bonuses.
• Monthly bonus opportunities based on hygiene inspections, kitchen performance, and overall results.
• Enjoy up to 2 staff meals during shifts
• Opportunities for career growth within the company as we expand our outlets.

Role: 麻辣 Head Chef
Location:

• Toa Payoh Central

Looking for: Full Time

Working Hours:

• 6 days/week
• 11-hour shifts (including a 90-minute break)

Job Description:

• Run and be in charge of 1 kitchen assistants in one restaurant.
• Prepare and cook our Zi Charand 麻辣香锅
• Maintain high standards of food preparation
• Ensure kitchen cleanliness, hygiene, and compliance with all food safety regulations.
• Manage inventory for ingredients and supplies, minimizing waste while ensuring availability of stock.
• Collaborate with the kitchen and front-of-house teams to ensure timely food preparation and smooth service.
• Train and guide kitchen staff, sharing knowledge and techniques for preparing Mala Xiang Guo.
• Perform other ad-hoc kitchen duties as required to support the team.

Requirements:

• Proven experience in 翻锅
• Strong knowledge of food safety standards and kitchen hygiene.
• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and presentation.
• A passion for cooking Mala and providing guests with an unforgettable dining experience.
• Ability to work as part of a team, with good communication and collaboration skills.
• Previous restaurant kitchen experience is preferred, but training can be provided to the right candidate.
• Food Hygiene Certificate is a plus; if not already certified, training will be provided.

Benefits:

• Competitive salary package with AWS, annual increments, and performance-based bonuses.
• Monthly bonus opportunities based on hygiene inspections, kitchen performance, and overall results.
• Enjoy up to 2 staff meals during shifts
• Opportunities for career growth within the company as we expand our outlets.

Job Summary: The Head Chef plays a pivotal role in our culinary operations, overseeing all aspects of kitchen management and culinary excellence. This position requires a dedicated and skilled professional who can lead, inspire, and drive the kitchen team to consistently meet and exceed the highest food preparation standards. The Head Chef will also contribute to strategic planning, budgeting, and decision-making as a vital member of the leadership team.

Key Responsibilities:

Culinary Leadership:

· Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed established food preparation standards.

· Instruct and ensure adherence to well-defined recipes while constantly seeking opportunities for cuisine improvement.

· Display exceptional leadership by fostering a positive work environment, counseling employees as needed, and maintaining a professional approach to management.

· Provide direction for all day-to-day kitchen operations.

· Understand employee roles to perform duties in their absence or determine appropriate replacements.

· Set performance standards, monitor performance, and provide guidance to subordinates.

· Utilize strong interpersonal and communication skills to lead and influence kitchen staff.

· Advocate sound financial and business decision-making while demonstrating honesty and integrity.

· Promote service behaviors that exceed customer satisfaction and retention expectations.

· Improve service quality by communicating with staff, understanding guest needs, and providing guidance and coaching as required.

· Delegate tasks to develop supervisors and subordinates, setting clear goals and objectives.

· Review staffing levels to ensure they align with guest service, operational needs, and financial goals.

· Actively participate in menu development and maintain accurate costing records for all dishes.

· Determine food presentation and create decorative food displays.

· Recognize and uphold superior quality in products, presentations, and flavors.

· Ensure compliance with food handling and sanitation standards.

· Maintain proper food product handling and temperature control.

· Oversee the maintenance and functionality of kitchen equipment in line with health department and hotel standards.

· Review guest satisfaction feedback and data for areas of improvement.

· Collaborate with the purchasing department to acquire necessary goods and services.

· To manage Food costing effectively top comply to target C.T.C

· Ensure consistent food preparation and adherence to departmental appearance and quality standards.

· Maintain grooming and hygiene standards for kitchen staff.

· Ensure kitchen staff maintain required food handling and sanitation certifications.

· Uphold proper purchasing, receiving, and food storage standards.

· Interact with guests to obtain feedback on food quality, presentation, and service.

· Handle and address guest problems and complaints effectively.

· Maintain quality in receiving, storage, production, and food presentation.

· Schedule sufficient staffing levels to meet business demands.

· Enforce safety procedures for kitchen and food servers.

· Review daily food cost reports with key team members.

· Oversee weekly and monthly schedules to meet forecasts and budget.

· Attend daily morning meetings and administrative sessions.

· Identify developmental needs of kitchen staff and provide coaching and mentoring.

· Train kitchen associates in cooking fundamentals and plate presentations.

· Conduct interviews and hire new kitchen applicants.

· Review finished products for quality and presentation before serving.

· Perform additional duties as requested by hotel management.

· Ensure disciplinary procedures and documentation align with hotel operational standards and policies.

· Train and develop team members including regular food tasting with targeted menus

· Attend and conduct Food Costing Meetings with Clients and Team.

As a director:

· Develop long-term strategic plans to achieve organizational goals and objectives.

· Provide guidance, direction, and support to the team to align with the organization's vision.

· Oversee budget allocation and financial decisions to ensure efficient operations.

· Make critical decisions impacting the organization's growth and success.

· Manage stakeholder relationships, including board members, investors, clients, and employees.

· Evaluate department and project performance and implement improvements.

· Identify and mitigate potential risks.

· Create and manage the kitchen's budget, control food costs, and labor expenses.

· Ensure dishes leaving the kitchen meet taste, presentation, and portion size standards.

· Collaborate with restaurant management, suppliers, and other departments to ensure smooth operations.

· Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.

· Provide regular updates to higher management or board members on organizational performance.

· Ensure adherence to ethical standards and corporate governance principles.

Qualifications, Skills and Abilities::

· Minimum 8 years of experience

· Expert in international cuisines

· Specializing in seafood cuisine will be added advantage

· Specializing in fusion cuisine will be added advantage

· Strong leadership and management skills

· Excellent culinary skills and creativity

· Effective communication and interpersonal skills

· Financial acumen

· Attention to detail

· Problem-solving and decision-making abilities

· Commitment to quality and safety

· Flexibility and adaptability

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Responsibilities:

Assist in day-to-day operations in the kitchen area

Ensure high standards of sanitation, cleanliness and safety throughout all kitchen area

Oversees and manages stock levels as well as supervises kitchen staff during shift

Oversees the food preparation process

Understand all food cultures and techniques

Other duties as and when assigned by Executive Chef

Company Benefit:

1 duty meal & uniform provided

Ph , Annual Leave and Medical Leave

Medical and Dental Benefit

Requirement:

Singaporean/ PR

Good interpersonal and communication skills (English)

Positive attitude , Independent, self-initiated, and able to work in a team environment

Working Location: Mohamed Sultan Road (Fort Caning Mrt)

Interested candidate, please submit your updated resume to [email protected]

Please indicate the below information in your resume:

- Current & Expected salary
- Reason(s) for leaving
- Availability to commence work

- Photo

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

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

Head Chef / Kitchen Manager

Salary: $3,500 – $4,000

Working Days and Timing: 5.5 Days, Roster

Working Location: East Coast

RESPONSIBILITIES

・Prepare mise en place according to kitchen standards

・Prepare food orders according to recipes

・Minimise wastage and spoilage of ingredients

・Maintain excellent hygiene standards

・Follow SOPs and safety precautions

・Other ad hoc duties assigned

REQUIREMENTS

• With at least 5 years of relevant experience
• Possess Basic Food Hygiene Certificate
• Prior experience in Italian Cuisine

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

Gold Moon SG Pte. Ltd. is a Joint Venture company from Hongkong, and operates multiple Korean F&B brands.

They are now in Singapore and we have two shops opened.

Job Description:

We are seeking a dedicated and enthusiastic Commis Chef to join our dynamic kitchen team in Singapore. As a Commis Chef, you will assist in the preparation and cooking of dishes under the guidance of senior chefs, ensuring the highest standards of food quality and presentation. Key responsibilities include:

• Assisting with the preparation and cooking of various dishes, following recipes and instructions from senior chefs.
• Maintaining cleanliness and organization in the kitchen, adhering to food safety and hygiene regulations.
• Assisting in the mise en place and ensuring all ingredients and equipment are ready for service.
• Learning and applying new cooking techniques and skills to enhance your culinary expertise.
• Supporting the team in managing inventory, including ordering and storing supplies efficiently.

Qualifications:

• Previous experience in a kitchen environment is an advantage but not required.
• Strong work ethic, willingness to learn, and ability to work efficiently in a fast-paced environment.
• Good communication skills and ability to work well within a team.
• Basic knowledge of food safety and hygiene practices.

Benefits:

• Competitive salary and opportunities for career growth.
• Comprehensive training and development programs.
• Dynamic work environment in a vibrant culinary scene.

If you are passionate about cooking and eager to start your culinary career in a thriving food culture, we encourage you to apply.

Job Description:

• Menu planning: Create and maintain menus, including seasonal changes
• Budgeting: Control the kitchen budget and purchase food and kitchen items
• Staff management: Oversee kitchen staff, assign tasks, and provide training and development
• Quality assurance: Ensure food production and hygiene standards are maintained
• Customer service: Deal with issues to ensure customer satisfaction
• Food safety: Ensure food safety plans are followed and records are up to date
• Team culture: Maintain a positive work environment that encourages learning and creativity
• Communication: Ensure staff communicate well with each other and other members of the organization

Head Chef responsibilities include:

Controlling and directing the food preparation process and any other relative activities

Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings

Approving and “polishing” dishes before they reach the customer

head chef

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Job brief

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

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 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

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Salary: $3,500 – $4,000

Location: East Coast - Katong V Mall

Working Days and Timing: 5.5 Days, Roster

Responsibilities:

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Requirements:

• With at least 5 years of relevant experience
• Possess Basic Food Hygiene Certificate
• Prior experience in Italian Cuisine

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683