Total 7 cake pastry chef job vacancies in D08 Little India

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

Ensuring that all food is of excellent quality and served in a timely manner.

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

Overseeing all kitchen operations.

Coordinating kitchen staff, and assisting them as required.

Training staff to prepare and cook all the menu items.

Taking stock of ingredients and equipment, and placing orders to replenish stock.

Enforcing safety and sanitation standards in the kitchen.

Creating new recipes to keep the menu fresh.

Keeping up to date with industry trends.

Receiving feedback and making improvements where necessary.

Chef Requirements:

Culinary school degree/diploma.

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

• Cooking: Preparing ingredients, seasoning meats, and cooking basic dishes
• Cleaning: Organizing and cleaning the kitchen
• Deliveries: Overseeing deliveries and rotating stock
• Inventory: Taking inventory
• Communication: Communicating with the chef and supervisor
• Presentation: Ensuring food is presented properly
• Hygiene: Maintaining high standards of hygiene
• Equipment: Ensuring cooking equipment is in working order
• Basic knowledge of all sections of the kitchen
• Ability to work under supervision
• Ability to produce good quality basic food
• Understanding of health and safety
• Understanding of basic food hygiene practices
• Good oral communication

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

We are looking for a Assistant Head Chef to lead and assist our Executive Chef for our kitchen operations and craft exceptional culinary experiences for our Vietnamese Restaurant.

Responsibilities include:
• Assist with Designing and executing innovative menus
• Overseeing kitchen operations, ensuring quality and efficiency
• Managing and mentoring a team of culinary professionals
• Monitoring food costs and inventory management
• Ensuring adherence to health and hygiene standards

Job Requirements:
•Previous Restaurant Experience,
•Extensive Food and Beverage Knowledge,
•Knowledge of Restaurant Regulations,
•Ability to Work Under Pressure,
•Exceptional Customer-Service Skills
• Strong creative skills and an eye for detail

K.Merleone Pte. Ltd.

EA Licence Number: 22C1177

Contact 88348112