Total 304 cake pastry chef job vacancies in D08 Little India

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Coordinates daily tasks with the Sous Chef.
4. Responsible to supervise junior chefs or commis.
5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
9. Full awareness of all menu items, their recipes, methods of production and presentation standards.
10. Follows good preservation standards for the proper handling of all food products at the right temperature.
11. Operate and maintain all department equipment and reporting of malfunctioning.
12. Ensure effective communication between staff by maintaining a secure and friendly working environment.
13. Establishing and maintaining effective inter-departmental working relationships.
14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
15. Personally responsible for hygiene, safety and correct use of equipment and utensils.
16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
17. Checks periodically expiry dates and proper storage of food items in the section.
18. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
19. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
21. Daily feedback collection and reporting of issues as they arise.
22. Assess quality control and adhere to hotels service standards.
23. Carry out any other duties as required by management.

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

· Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

· Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

· Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

· Should be able to provide direction for all day-to-day operations in the kitchen.

· Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

· Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

· He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

· Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

· Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

· Determines how food should be presented, and create decorative food displays.

· Recognizes superior quality products, presentations and flavour.

· Ensures compliance with food handling and sanitation standards.

· Follows proper handling and right temperature of all food products.

· Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

· Coordinates with the purchasing department for the acquisition of needed goods and services.

· Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

· Ensure proper grooming and hygiene standards for all kitchen staffs.

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

Job Description

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant

Job Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• able to work on sat,sunday and public holiday.