Total 272 cake pastry chef job vacancies in D08 Little India

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.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage.

Responsible all staff work Progress with records and schedule for training.

Responsible all food costs, maintainance and expenditures control.

Responsible for staff development and works upgrade.

Supervise staff in food knowledge, storage and acceptable quality.

Strictly Comply and Execute ALL SOPs.

Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance…

Supervise staff to ensure and comply with FIFO procedures.

Ensure all products comply to company's requirement and quality in achieving its maximum profitability.

Able to create new dishes in order to meet market needs and expectation.

Able to cook China Chinese Cuisine.

We are seeking a self-driven and highly competent executive director to lead and influence our organization towards favorable growth, and to design and direct strategies that support and enhance our organizational operations. Duties for the executive director will include managing company assets, optimizing financial operations, providing leadership to all staff, establishing business goals, ensuring tax compliance, advising the board of directors on organizational activities, overseeing and streamlining daily operations, improving staff performance, and executing special business projects. Your exceptional stewardship and strategic planning skills as an executive director will aid our organization in promoting our mission and objectives, maintaining positive relationships with internal and external stakeholders, achieving organizational goals, and maintaining sound financial practices.

The ideal candidate must possess a strong entrepreneurial drive, outstanding communication skills, strong leadership qualities, and good planning and organizational skills. The exceptional executive director should streamline our organizational operations, effectively and efficiently direct operational budgets, improve revenue, direct our business strategy, and enhance relations with the media, internal stakeholders, staff, and surrounding communities.

Executive Director Responsibilities:

• Developing and directing organizational strategy.
• Drafting organizational policies and philosophies.
• Overseeing day-to-day business activities.
• Conducting performance reviews.
• Preparing comprehensive budgets.
• Reporting on revenue and expenditure.
• Engaging with community groups.
• Creating sound business plans.
• Coaching department heads.
• Overseeing financial accounts.

Executive Director Requirements:

• Masters in business administration or equivalent.
• Financial management experience.
• Highly organized.
• Project management experience.
• Highly ethical behavior.
• Effective communicator.
• Motivational skills.
• In-depth knowledge of financial practices.
• Public relations and marketing knowledge.
• Exceptional interpersonal skills.

We are looking for motivated individuals to join our kitchen:

• Assist in food preparation according to standard procedures, recipe cards and given instructions
• Coordinate food production, stock, and quality
• Ensure workstation is organized - meals are prepared on time and the work area is clean and orderly
• Prepare and cook food in all areas of the kitchen whenever directed
• QC food prepared - taste and temperature aligns with company’s standard
• Able to deliver food items on time with consistent standard & presentation
• Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage
• Oversee the cleanliness of kitchen, equipment, workstations and environment

Requirement

· At least 10 years experience in Spanish Tapas

· Prefer to Have Food Hygiene Cert

· Commitment to work rotating shifts, weekends, and public holidays.

· Motivated team player, good communication skills.

What you can expect to gain from the job:

An opportunity to work in a unique F&B concept involving both a grocer and a café.

Staff Meals and Discount across all outlets.

Job Description

• Leads kitchen team in chef's absence.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Oversees and organizes kitchen stock and ingredients.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Helps train new kitchen employees to restaurant and kitchen standards.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists head chef with menu creation.
• Oversee kitchen hygiene standards.
• Any other duty & responsibilities assigned.

Job Types: Full-time, Permanent

Salary: $3,200 per month

Schedule:

• Day shift
• Early shift
• Late shift

Experience:

• 2 years working experiences in a Chinese cuisine environment.
• A positive and collaborative attitude that fosters teamwork and a pleasant work environment.
• Ability to work efficiently in a fast-paced environment while ensuring quality and consistency in all dishes

Requirement:

• Bilingual in English & Chinese

Sales Admin will:

• process online orders
• liaise with kitchen team
• interact with online and walk-in customers
• serve customers
• promote products
• assist sales manager in sales process (marketing collaterals, online marketing)

Requirement:

• Singapore hygiene cert a must
• Proficiency in Microsoft Suite of Products

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• A,Must be able to work night shift and splite shift
• Must be able to work extra hours if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

9,A,Must be able to work night shift and split shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description & Requirements

Roles & Responsibilities

Job Description:

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· The Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

. Indian Dishes: Chapathi. Naan, Tandori Roti, Palak Panneer,Channa masala, Samosa, Chaat items Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine in Large Volumes both in gravies.

· Need to stock and manage Spices, dry and wet groceries, Fresh and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Job Requirements;

- Bachelor's or Master degree in Hospitality Management, Business Administration, or related field.

- Minimum experience of 3 years required

- Added Advantage Proven work experience and be well versed in both North and South Indian dishes

- Able to work on weekends and public holidays

- Ability to thrive in a high-pressure environment

- Ability to work and stand for long hours

We are looking for a talented and experienced South Indian Chef De Partie to join our clients . As a Chef De Partie, you will be responsible for preparing and cooking authentic South Indian dishes, ensuring the highest quality standards are met. This is a senior-level position requiring 10 to 15 years Cooking across cultures experience

Qualifications and Skills

• Minimum 10 years of Various Countries experience.
• Culinary training or apprenticeship certification a plus
• Knowledge of menu creation
• Able to maintain cost and quality standards
• Excellent communication skills
• Proven culinary catering talent
• Able to work effectively under pressure
• Bachelor’s degree in related field

Roles and Responsibilities

• Setting up the kitchen prior to a restaurant’s opening

• Preparing a particular kitchen station by bringing all food containers to that point in the line

• Cooking a specific portion of each plated meal

• Assisting with marinating, cutting and precooking foods

• Cleaning the kitchen before the restaurant closes

• Cleaning and sanitising their area with warm water and soap

• Wrapping unused items and storing them in proper areas at the end of a shift

• Plating food creatively and maximising customer enjoyment

Job Responsibilities:

• Experience and extensive knowledge in cooking indian food.
• Must be able to operate kitchen efficiently and supervise a team of staff.
• Keep track of all inventory, recipes and ensure quality of food is always at its best.
• Coordinate and carry out the preparation of all meals.
• Prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, and grills.
• Ensure quality of plating/packaging meals for customers.
• Rinse and clean dishes, pots, pans and utensils when needed and store things accordingly.
• Help clean and maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices in keeping with government regulations.
• Ensure cleaning materials are stocked.

Requirements:

• Able to work on weekends and public holiday
• Able To work Flexi Shift Basis.
• Proven min 2 years to 5 years experience as a Chef & FB Operations
• 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
• Must have exp in South and North-indian Vegetarian food.

-Planning and directing food preparation and culinary activities and having excellent culinary skills

- Manage other individuals, including caterers and servers, to keep the flow in the kitchen moving smoothly and to provide food to an event without problems.

-Having good knowledge of Vegetarian local cuisine and able to cook vegetarian, South Indian and Fusion dishes.

-Able to handle and manage big orders

-Able to setup Buffet independently

-Comply with nutrition and sanitation regulations and safety standards

-Estimating food requirements and food/manpower costs

-Experience in catering, able to cook for events with more than 2000 pax.

-Modifying menus or create new ones that meet quality standards

-Must possess driving class 3 licence

-Willing to work irregular hours, need to start work at 4 am

-Supervise kitchen staff’s activities

-Weekday off day only

-Other ad hoc duties assigned by senior chef

-Planning and directing food preparation and culinary activities and having excellent culinary skills

- Manage other individuals, including caterers and servers, to keep the flow in the kitchen moving smoothly and to provide food to an event without problems.

-Having good knowledge of Vegetarian local cuisine and able to cook vegetarian, South Indian and Fusion dishes.

-Able to handle and manage big orders

-Able to setup Buffet independently

-Comply with nutrition and sanitation regulations and safety standards

-Estimating food requirements and food/manpower costs

-Experience in catering, able to cook for events with more than 2000 pax.

-Modifying menus or create new ones that meet quality standards

-Must possess driving class 3 licence

-Willing to work irregular hours, need to start work at 4 am

-Supervise kitchen staff’s activities

-Weekday off day only

-Other ad hoc duties assigned by management

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarathi dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the Kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• A deep understanding of authentic North Indian food preparation.
• Give prepared plates the “final touch”
• Perform any relevant administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers and customers

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.As our Executive chef. You will be “the chief” and maintain complete control of your kitchen

1. Able to prepare Dough for Prata and Dosa Batter in house with high standards and quality.

2. Assist and work closely with the executive chef and to take instructions on recipes preparation.

3. Experienced in Tandoori dishes and preparation on Naan Breads.

4. All the ingredients for the recipes should be created in-house and minimize off the shelf purchases for food preparation.

5. Able to derive a detailed food costing & pricing for individual dishes or multiple food menu to control the cost and reduce the food wastage.

6. Able to work during odd hours, public holidays, weekends in case of need and have accountability on managing the kitchen operations.

7. Able to substitute the kitchen team members task during their absence, inclusive of cleaning and maintenance of the kitchen department.

8. Able to communicate to the clients and to understand their needs and requirement to advice the appropriate menu in view of their choices and health conditions.

9. Able to manage the stock level, replenish the stock in time, monitor the stock movement and clear the expired stocks or not good for consumption.

10. Able to maintain high standard in food safety and health and adhere with the SFA statutory guidelines.

11. Able to maintain the consistency in the food quality by implementing in-house SOPs in the food preparation methods.

12. Knowledge in the Indian spice’s health benefits, food preparation methods and time duration required to get the food marinated prior to cooking.

13. Able to follow the management instructions and clients feedback to improve the service quality.

14. Able to procure Indian spices in view of the stock nature, quality, and price.

15. Able to train junior team members to step up in managing the Kitchen.

16. Minimum 8-10 Years Experience in preparation of Authentic Indian Cuisine.

· Responsible for food preparation, maintaining the kitchen equipment and utensils at utmost cleanliness and hygiene.

· Prepares and cooks according to standard operating procedures set by the company.

· Ensures consistency in taste, quality, quantity, temperature and presentation of each food served.

· Quick in food preparation and is able to cope with a fast-paced kitchen environment.

· Ensure minimum wastage in food preparation and washer duty.

· Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks.

· Clean food preparation area and kitchen equipment to ensure clean safe food handling practices.

· Any other duties as and when being assigned by Head Chef.

Requirements:

· 6 days work week. Every Sunday off

· No experience needed as training will be provided

· Team player and able to work in harmony.

· Candidate to have Core values of Honesty and integrity in all work related activities.

· Responsible and maintain positive attitude with a high level if energy at all times

· General knowledge of proper food handling procedures.

· Meal & Uniform provided.

· Preferably billingual with both English and Chinese

Interested candidates, kindly sent your latest resume, current salary & expected salary, with photo to [email protected]

Oversees a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes. Chooses ingredients and designs a menu based on the seasonal availability of food items. Creates unique dishes that inspire guests to come back again and again to see what is new in the restaurant.

Chef Job Duties:

• 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
• Coaches the sous chef and other members of the kitchen staff, so they perform at their best
• Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
• Works quickly and accurately during busy periods, such as weekends and evenings
• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
• Takes direction and works with the restaurant's administrative team

Chef Skills and Qualifications:

Training in Culinary Arts, Experience, Works Quickly, Physical Stamina, Creative Flair, Flexible Schedule, Strong Communication, Organisational Skills, Team Mentality, Leadership Skills.

Must need to know how to cook the following items

· Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

· Fish Molee. Famous in South India

· Kerala Karimeen Fry.

· Aila Curry.

· Prawns Kuzhambu.

· Kheema with Coconut Curry

· Chicken Roast.

· Payyoli Chicken Fry.

· Chettinadu Chicken

· Crab (Small and Big Size)

· Mutton Biriyani

· Chicken Biriyani

· Egg Biriyani

· Prawn Biriyani

· hettinad Dry Pepper Chicken,

· Chettinad Kozhi Kuzhambu,

· Spicy Chettinad Fish Fry Recipe

· Chettinad Mutton Chops Kuzhambu Recipe

· Chettinad Nandu Varuval Recipe

· Thalapakkati Style Chicken Biryani

· Mutton Chukka Varuval

· Chicken Ghee Roast

· Chettinad Chicken Kuzhambu

· Small Variety Fish Fry

· Boondhi Raita

· Boiled Egg

· Fruit Custard

· Weigh, measure, mix and prep ingredients according to recipes.

· Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

· Check food and ingredients for freshness.

· Arrange and garnish dishes.

· Work well under pressure and within the time limit.

· Ensure that kitchen area, equipment and utensils are cleaned

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North & South Indian Traditional Authentic Dishes (Vegetarian and Non-Vegetarian)
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure quality and wholesome food is served.
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes

JOB REQUIREMENTS:

• Diploma/Degree
• 4-5 years of hands on cooking experience in an Indian Kitchen
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines and experience in high volume service operations is highly preferred
• Understand Indian Food culture and techniques
• Experience in cooking South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas South Indian Meals, Satti Soru etc
• Experience in cooking North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Must be able to work on weekends and public holidays if necessary
• 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.
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed