Total 187 cake pastry chef job vacancies in D03 Queenstown, Tiong Bahru

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting in WESTERN CUISINES for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 29 Feb 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

• Assist Sous Chef in charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Key responsibilities

• Handle day-to-day operations in the kitchen
• Prepare food in accordance to customer orders
• Maintain quality and presentation consistency of all food items
• Ensure that all food items are handled and stored in accordance with hotel standards and health regulations

Ideal requirements

• Qualifications/certifications in Culinary Arts, Food & Beverage and/or relevant fields
• Team player with good communication skills
• Able to commit shift work including weekends and public holidays
• Relevant experience in kitchen

Job Descriptions

Preparation and Baking:

• Prepare and bake a variety of goods like bread, pastries, cakes, cookies, and other cafe like cuisines.

Quality Control:

• Ensure all cuisine meet the required quality standards. Monitor the freshness and quality of ingredients and finished products.

Sanitation and Safety:

• Maintain a clean and safe work environment, complying with health and safety standards and regulations. Regularly clean and maintain all baking equipment.

Inventory Management:

• Assist in the control of inventory and ordering of bakery ingredients and supplies.

Teamwork and Training:

• Work closely with the other chefs in the kitchen, assisting with training and mentoring junior staff as needed. Collaborate with colleagues to ensure a smooth service.

Presentation:

• Ensure the final presentation of baked goods is visually appealing and aligns with the bakery's standards.

Working hours

• 9 hrs a day/ 5 days per week
• Wed to Sunday (Off : Mon Tue)

1. Implement operating procedures & service standards for concierge operations
2. Monitor concierge operations to ensure adherence to organisational standards & procedures
3. Develop operations plans for the department
4. Manage team's service performance in response to guests' needs & requests to ensure guest satisfaction
5. Manage service recovery for escalated guests' concerns & feedback
6. Review service performance standards of the department
7. Operationalise compliance management of organisational & regulatory requirements on workplace safety & health, data protection
8. Manage emergency situations
9. Review activity reports on concierge operations to monitor & report departmental performance
10. Support budget forecasting processes for the department

Requirements

• Minimum 3 years relevant experience
• Able to communicate effectively & interact with guests, as well as all levels of staff
• Possesses excellent guest service skills to deal with exceptional requests & culturally-diverse guests
• Able to stand for long hours & may work on shifts, including weekends & public holidays

Reporting to the Executive Chef and designates, the incumbent will be responsible to:-

• Handle kitchen operations according to business demand.
• Assist the Executive Chef in overseeing the preparation of items for Hotel café, club lounges and banquet events.
• Assist the Executive Chef in the planning and development of menus and recipes
• Supervise, train and develop staff, ensuring consistency in work performance.
• Ensure the quality control and presentation of all food items.
• Ensure proper handling and storage of all food items in accordance with hotel standards and sanitation / health regulations.
• Assist the Executive Chef in maintaining food costs and labour costs in the outlets concerned.
• Maintain high hygiene standard and regular checking on mise en plus and storage.
• Need to be more hand on person at kitchen.
• Create standard recipe card.

Requirements:-

• A minimum of 3 years of experience in a similar capacity in the hotel industry.
• A Certificate in Culinary Management and have proven records in delivering operating results in a Hotel.
• He/She should have excellent interpersonal and communication skills, be proactive and self-driven.

Key responsibilities

• Assist Junior Sous Chef/Sous Chef with their duties in the assigned kitchens.
• Responsible for the cleanliness & tidiness of kitchen and ensuring strict rules on personal hygiene
• Check on any advance productions to be done/mise en place/other preparations for next day's business.
• Prepare the storeroom requisition orders for next day's production in accordance with the business forecast and with the approval of his supervisor.
• Monitor the order, storage of products and delivery of goods
• Responsible for receiving food and supplies, controlling and monitoring the temperatures, organising the cooking and storage area

Requirements

• 3-4 years of working experience in the related field is required for this position.
• Comfortable with shift working hours, including weekends and public holidays
• Keen sense of learning and passion towards culinary

Reporting to the Executive Chef, this role will plan and manage the kitchen operations for one of the top indian restaurants in Singapore.

Key responsibilities

• Plan and manage food preparation and culinary activities in the kitchen
• Create and innovate menu to deliver a satisfying dining experience
• Stay updated on culinary trends and seasonal variances to ensure the menu is relevant
• Oversee the preparation, cooking and presentation of all dishes
• Ensure kitchen staff and environment adheres to all food safety & hygiene requirements and sanitation standards
• Monitor food quality and presentation to ensure consistency and standards
• Foster a culture of continuous learning and development within the kitchen team
• Collaborate with stakeholders to develop promotions according to festive calendars

Ideal requirements

• Experience leading kitchen in an Indian restaurant
• Well versed with various Indian food recipes, plating styles, ambiance, and presentation
• Familiar with Indian culinary cooking methods, products, and techniques
• Strong knowledge of Indian spices and cooking tools

Working Day: 5.5/6 days weekly
Working hours: 11am-2:30pm & 5pm-10pm
Working Location: Holland Village/Balmoral Plaza/Havelock (Dicuss during interview)

Job Description

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Requirements:

• At least 1 to 2 years of relevant experience in cooking western food
• Able to work on weekdays, weekends and public holidays, straight shift and split shift

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 Dec 2023.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting in WESTERN CUISINES for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 29 Feb 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

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.