Total 8 Director/C-Level cake pastry chef job vacancies in Singapore

Able to cook meditarian cusine

Able to work and lead a team

Able to prepare new recipes

Conduct and review cost

Able to keep hygiene standard for the kitchen

Work in Team

Must order ingredinets with supplier maintain PAR lev stocks

Work on PH and Weekends

Long hours and Breakshift

Fomation of sauces for grills

Able to provide sale forcoast

Able to prepare work schedule with cost control manner

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Looking for the chef who knows South and North Indian dishes

Prior catering experience (30-50 pax order)

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

Working hours: 9 AM to 10 PM (3-5 PM Break)

Working days: Wednesday to Monday (Strictly no leave on friday/saturday/sunday)

Salary: 5000-6800 based on experience and skills

Need to take care of cleaning of their own cooking vessels

Job Description

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements

Any other jobs or duties assigned by the Executive Chef from time to time.

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

The Director will be responsible for overseeing the entire company, ensuring alignment with the company’s strategic goals. This role involves leading teams, managing budgets, and developing initiatives to drive growth and efficiency. The ideal candidate will possess strong leadership skills, a strategic mindset, and the ability to foster a collaborative environment.

Job Description:

- to detail and for finding and fixing the root causes of problems

- participate in developing and implementing policies for morale, welfare, job satisfaction, discipline, utilization, and training.

- communicate standards consistently and enhance communication at all levels of command

- Directing and participating in the preparation and serving of meals

- Determining the sequence and timing of operations to meet serving times

- Overseeing the proper storage and preparation of food

- Maintaining sanitary standard

- Using approved recipes and progressive cooking techniques

- design new recipes and meals & modify traditional dishes or create original ideas with available ingredients.

- provide the best combination of quality and price for their kitchen's requirements

- inspect them all foods quality after each delivery to ensure that the kitchen has enough food to serve.

- manages inventory by regularly checking stock levels and determining when to re-order items.

- check the quality and performance of kitchen equipment, devices and tools.

- train new members on how to cook specific recipes and which techniques to use to achieve consistent outcomes.

- Inspect & manage whole entire kitchen operations & hygiene cleaniness.

- Strong leadership

- Effective communication skills

- Extraordinary passion

- Understanding local food industry in which the company operates.

- Specific skills knowledge related to muslim halal f&b or any business management, strategy and innovation.

- Minimum 10 years of f&b service related experience with at least 5 years f&b supervisory experience in leading a team.

- Proven record of being a role model in delivering high standards of service in f&b industry.