Total 805 Manager cake pastry chef job vacancies in Singapore

As a 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 chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

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.

As a 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 chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

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 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

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

As a 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 chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

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 Description

• Assist the Head Chef in planning and executing the daily menu, including yakitori skewers, appetizers, sides, and other offerings.
• Help manage and coordinate the kitchen team, ensuring that all staff follow instructions, maintain efficiency, and uphold high standards of quality and safety.
• Assist in the preparation and cooking of yakitori skewers, sauces, and sides, ensuring consistency in taste, texture, and presentation.
• Monitor the quality of ingredients and finished dishes, ensuring that all food leaving the kitchen meets the restaurant’s standards.
• Assist with inventory control, ensuring that the kitchen is fully stocked with necessary ingredients and that supplies are rotated and replenished as needed.
• Ensure that all kitchen operations adhere to Singapore’s food safety regulations, including proper handling, storage, and sanitation of food products.
• Support the training and development of junior kitchen staff, helping them to learn proper cooking techniques and kitchen safety procedures.
• Maintain a clean and organized kitchen environment, including proper handling and cleaning of kitchen equipment, tools, and surfaces.
• Collaborate with the Head Chef to brainstorm new dishes, update the menu, and ensure that recipes are executed to perfection.
• Ensure that food is prepared and served in a timely manner, especially during peak hours, to maintain a smooth and efficient workflow.

Job Requirements

• At least 2-3 years of experience in a professional kitchen, with experience in Japanese cuisine or yakitori preparation being highly preferred.
• Strong cooking skills, especially with grilling and skewering techniques.
• Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
• Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Ability to work well in a team environment, communicate effectively with kitchen staff, and foster a positive work atmosphere.
• Strong organizational skills and the ability to multitask in a busy kitchen.
• Individual with food hygiene certificate preferred.

Working Location: Tampines One

Working Hours: 5 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• 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
• 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
• 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

Job Description

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Preparing meal ingredients for Sous Chef / Head Chef which includes washing, peeling, cutting, and slicing ingredients.
• Packing take-out orders as needed.
• Removing garbage, replacing garbage bags, and washing garbage bins.
• Mopping and sweeping the kitchen areas as required.
• Washing and dry dishes as and when required
• Storing ingredients and food items according to food safety standards.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Establishing and maintaining effective working relationships with colleagues
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef / Head Chef on the daily requirements, functions and also about any last minute events.
• Assist Head chef with new menu planning

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
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

>> Wave Entertainment Pte Ltd

>> Job title: ASSISTANT HEAD CHEF

>> Location: Pandon Loop

>> Working hours: 8am - 5pm

>> Salary: $4000 - $6000

>> Preference: Full-time job

HIGHLIGHTS:

• Attractive BONUS + Extra Incentives
• One-on-one coaching system
• Career Progression
• Frequent Bonding Events
• Personal Development Training

RESPONSIBILITIES:

• oversees all operations of the food production
• Maintaining hygienic conditions for both employees and the factory itself
• Implementing all the company’s procedures and policies
• Monitoring productivity rates, standards and quality control
• Training and coaching Factory Operators and Sorters

REQUIREMENTS:

• Team Player
• Good Learning Attitude
• Citizen or PR preferred
• Ordering supplies
• Promoting club/hiring or encouraging others to promote club
• Ensuring operations run according to safety and sanitation standards and laws
• Implement strategies for improved work performance

Wave Entertainment Pte Ltd Welcome you to join our team!

Job Description

• Lead daily operation and ensure kitchen’s consistency in delivering high-quality food;

• Design new Nordic menus and food presentation that enhance customers’ culinary experience, meet quality standards and reflect restaurant’s theme;

• Perform cost proposals for new menu items;

• Ensure kitchen meets all Singapore’s regulations including food hygiene practices, sanitary and food safety guidelines;

• Manage and set kitchen staff roster;

• Train and ensure kitchen staff are equipped to meet daily operations;

• Inventory management of food and equipment supplies, food wastage control and doing purchase orders;

• Direct kitchen operations and tasks, including food preparation, cooking, and kitchen cleanup; and

• Arrange for kitchen equipment purchases and repairs.

Requirements

• At least 5 year(s) experience as a Head Chef or Sous Chef;

• Ability to lead and inspire a dynamic kitchen team;

• Ability to monitor expenses and manage food/kitchen budget;

• Strong passion for the art of food design;

• In-depth of knowledge of Nordic cuisine;

• Have worked in renowned restaurants globally;

• Excellent written and verbal communication in English language, and

• Culinary Degree or equivalent experience.

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
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

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.

Responsibilities:

- Lead kitchen operations, including menu creation, inventory management, and staff supervision

- Ensure exceptional food quality and presentation

- Develop seasonal menus with a focus on local ingredients

- Maintain health and safety standards

- Manage food costs and kitchen budget

Requirements:

- Experience as a Head Chef or Senior Sous Chef

- Culinary arts degree or equivalent experience

- Strong leadership and creative culinary skills

- Knowledge of food safety regulations

We Offer:

- Competitive salary and benefits

- A creative and supportive environment

- Opportunities for career development

We are looking for a motivated Chef with experience in Chinese cuisine.

· Responsible for smooth kitchen production.

· Keep the work area clean and organized and ensure food safety.

· Maintain high level of food presentation and standard food quality according to standard operating procedure.

· Maintain proper stock for the smooth running of operations.

· Construct new or existing culinary creations ensuring the variety and quality of the servings.

· Properly control the cost of various ingredients and food; consume rationally.

· Operate and maintain equipment and facilities in accordance with established procedure; have a strong sense of hygiene and safety.

· Provide support ad hoc duties assigned by management.

Requirements

· Passionate in culinary skills

· Flexible, ready to learn, able to multi task

· Able to commit long working hours, weekends, and public holidays

Administration Manager job brief

We are looking for an experienced Administration Manager to supervise daily support operations of our company and plan the most efficient administrative procedures. You will lead a team of professionals to complete a range of administrative duties in different departments.

A great administration manager has excellent communication and organizational skills. The ideal candidate will be well-versed in departmental procedures and policies and will be able to actively discover new ways to do the job more efficiently.

The goal is to ensure all support activities are carried on efficiently and effectively to allow the other operations to function properly.

Administration Manager Responsibilities

• Plan and coordinate administrative procedures and systems and devise ways to streamline processes

• Recruit and train personnel and allocate responsibilities and office space

• Assess staff performance and provide coaching and guidance to ensure maximum efficiency

• Ensure the smooth and adequate flow of information within the company to facilitate other business operations

• Manage schedules and deadlines

• Monitor inventory of office supplies and the purchasing of new material with attention to budgetary constraints

• Monitor costs and expenses to assist in budget preparation

• Oversee facilities services, maintenance activities and tradespersons (e.g electricians)

• Organize and supervise other office activities (recycling, renovations, event planning etc.)

• Ensure operations adhere to policies and regulations

• Keep abreast with all organizational changes and business developments

• Perform any other duties assigned by the director.

Administration Manager Requirements and skills

• Proven experience as administration manager

• In-depth understanding of office management procedures and departmental and legal policies

• Familiarity with financial and facilities management principles

• Proficient in MS Office

• An analytical mind with problem-solving skills

• Excellent organizational and multitasking abilities

• A team player with leadership skills

• BSc/BA in business administration or relative field

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69405 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

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 title: Restaurant Chef / Central Kitchen Chef

>> Location: Various Location

>> Working hours: 11am to 11pm

>> Salary: $3000 - $6000

>> Preference: Full-time job

HIGHLIGHTS:

- Attractive BONUS + Extra Incentives

- One-on-one coaching system

- Career Progression

- Frequent Bonding Events

- Personal Development Training

- Overtime, Hostel and Transport allowance 


RESPONSIBILITIES:

- Measuring meal ingredients accurately for the Senior Chef

- Preparing meals by washing, peeling, seasoning and chopping of vegetables and meats

- Preparing basic sauces for meals, as directed by the Senior Chef

- Receiving deliveries and verifying that all ordered items are received and are good quality

- Taking inventory of restaurant supplies and notifying the relevant person/s when stock is low

- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers

- Cleaning and ensuring that all the work stations are organised and properly sanitised

- Kitchen management, procurement of kitchen items and reports on the stock level of the food.

REQUIREMENTS:

- Team Player

- Good Learning Attitude

- Citizen or PR preferred

Red Chamber Entertainment Welcome you to join our team!

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

Responsibilities:

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

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

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

•Implement improvements for Production and Operations

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

•Research and Development works of existing and new products

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

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

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

•Ensuring staffs follow protocols given to them.

•Ensuring Safety of worksite for Staffs.

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

•Any other duties assigned by management which deem fit.

Requirements:

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

Minimum 3 years Experience in Asian and Western Cuisine.

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

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

Forward looking and positive mindset.

Xi Yan award wining private dining established since 2005 has opened a brand new flagship restaurant , Xi Yan Maxwell with a fresh concept that includes Private dining, General Dining and Bar since July 2019. We are looking for suitable Head Chef cum Kitchen Manager to be part of this growing team.

Location of work place : 28 Maxwell Road #01-15/17, Maxwell chamber suites, 069120

Responsibilities include:

• Assist the head chef and senior sous chefs in kitchen operations
• creating and curating new menus for different occasions and requirements
• perform continuous quality control of dishes prepared
• ensure proper methods and process of cooking
• Plan schedule of kitchen staff
• Train the junior members
• Ensure cleanliness and hygiene of kitchen staff
• Ensure ingredients and food ordered are of quality and at competitive prices
• coordinate with services manager and team to ensure smooth operations to achieve good customer satisfaction
• Maintain cleanliness and housekeeping of work areas

Qualities we seek are:

• Positive attitude and commitment to excellence
• Respective skills in functions to be performed
• Excellent interpersonal and communications skills
• Team work
• Willing to learn and able to work under pressure
• Experience in F&B Operations, fine dining, banquet
• Bilingual (English and Chinese) would be an advantage
• Preferably 5 years of relevant experience in restaurant

Please submit resume/CV with recent picture

Responsibilities:

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Apply now for our Head Chef role at our busttling 12 year old Melbourne-style restaurant in Serangoon Gardens.

Our dynamic team works collaboratively to create a welcoming atmospshere where teamwork is at its core. We believe in supporting each other to ensure that all our staff feel happy to come to work.

Our cuisine is based on a Melbourne concept with fresh high-quality produce. There is scope for creativity and flare in how you create specials for our long-term regulars.

Great conditions and incentives for the right candidate.

Get in touch here to find out more about the role.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.