Total 192 cake pastry chef job vacancies in D27 Yishun, Sembawang

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager

*A satisfying attitude to the job

*5-year work experience or above

*Advanced knowledge of culinary, baking and pastry techniques

*Leadership skills as well as hard-working, optimistic, easy-going, honest

*Ability to remain calm and undertake various tasks

*Excellent time management abilities

*The ability to work under extreme pressure

*The ability to communicate in a fast-moving environment

*The ability to make good food consistently, even in a busy kitchen

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Pastry Sales Manager

Benefits:

• Up till $6000 basic + $1000 transport allowance + monthly commission + variable bonus + AWS

• 5.5 days work week (Monday to Friday, 8.30am – 5.45pm/ Alternate Saturday, 8.30am - 12pm)

• Our company emphasises on good career progression and providing our employees attractive bonus.

Job Description:

This is a full time role for an Pastry Sales Manager located in Senoko Dr.

Sales Team Leadership:

· Lead and motivate a high-performing sales team.

· Set individual sales targets and objectives, and monitor performance.

· Provide coaching and mentoring to develop team members' skills and careers.

· Foster a positive and collaborative team environment.

· Supporting the team in event organization and execution.

Sales Strategy and Planning:

· Develop and implement strategic sales plans together with the Business Transformation Director, Foodservice to achieve company goals.

· Analyze market trends and competitor activities to identify opportunities for growth.

· Set pricing strategies with the Sales Director to maximize profitability.

· Establish sales territories and allocate resources effectively.

Customer Relationship Management:

· Build and maintain strong, long-lasting customer relationships.

· Understand customer needs and requirements to propose appropriate solutions.

· Communicate and coordinate with HOD and other members of the sales team to meet and exceed customer satisfaction.

Performance Analysis and Reporting:

· Track sales metrics (e.g., monthly sales results and annual forecasts).

· Prepare and present sales reports and forecasts to senior management.

· Analyze data to identify sales trends and opportunities for improvement.

· Monitor inventory levels and coordinate with Commercial and Logistics teams to fulfill orders promptly.

Collaboration and Communication:

· Collaborate with Marketing, Commercial, and Finance teams to align strategies and objectives.

· Communicate effectively with internal stakeholders to ensure a unified approach to sales activities.

· Participate in industry events to network and promote the company's products/services.

Requirements:

· Minimum 5 years’ experience as a Sales Manager or similar role, with a proven track record of achieving sales targets.

· Strong leadership and management skills with the ability to inspire and motivate a team.

· Own car preferred

· Background from food industry dealing with Pastry

· 70% hunter and 30% Farmer role

Benefits:

• Basic Salary up to $6,000 with yearly increment based on performance.
• Provide $1,000 transport allowance, attractive commission, variable bonus and AWS
• 5.5 days work week (Monday to Friday, 8.30am – 5.45pm/ Alternate Saturday, 8.30am – 12pm)
• Our client emphasises on good career progression

Job Description:

This is a full time role for a Spa Sales Manager (Pastry) located in Senoko Dr. Our client is creating a new and sustainable way of supplying fresh fruit and vegetables to Singapore and you will possess a high level of knowledge in the pastry/dairy category. You will be responsible for leading and guiding a team of sales and business development executives to achieve sales targets and objectives. This role requires strong leadership, strategic planning, and effective management skills to drive revenue growth and customer satisfaction. You will collaborate closely with other departments to align sales strategies with overall business goals.

Qualifications:

• Minimum 5 years’ experience as a Sales Manager or similar role, with a proven track record of achieving sales targets.
• Strong leadership and management skills with the ability to inspire and motivate a team.
• Excellent communication and negotiation skills.
• Bachelor’s degree in Business Administration, Marketing, or relevant field.
• Proficient in MS Office applications

• 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.

Responsibilities:

l 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

· 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

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· · Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

Should have good experience in Parotta & Dosa Making, South Indian Cooking etc.

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.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Hires and trains new kitchen employees to restaurant and kitchen standards.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Supervises all food preparation and presentation to ensure quality and restaurant standards.

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

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 splite 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

- Preparing & assembling ingredients for Indian menu

items.

- Preparing high quality meals & food items according to

company recipes.

- Storing excess food at the correct temperature in order

to avoid spoilage.

- Ensuring that food portions & food presentation meet

company standards.

- Monitoring supplies and re-ordering stock as needed.

- Cleaning & sterilizing food preparation areas.

- Assisting other cooks to ensure that food orders are

completed in a timely manner.

- Efficiently resolving problems with customers' orders.

- Ensuring that food health & safety regulations are

followed.

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Expeirence in Chinese Cuisine is required

Knowledge and creativity in using SiChuan spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Able work weekend

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

Roles & Responsibilities

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

JOB DESCRIPTION:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

JOB REQUIREMENTS

• Able to work early hour shifts
• Able to cook indian food,malay food, Nasi briyani and indian rojak.
• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

COMPANY DESCRIPTION

RESPONSIBILITIES

Responsibility:

• Overall in-charge of kitchen catering operations
• Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
• Procurement, selection, inspection and preparation of ingredients
• Prepare and serve menu items
• Lead, supervise and provide guidance to team members
• Ensure smooth and efficient running of kitchen operations
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
• Ensure self and team's compliance with all company policies/service procedures/standards at all times
• Align with HSE & SFA requirements

Knowledge, Skills & Abilities Required:

• Minimum 5 years of relevant experience as Chef in Institutional Catering Management
• Highly creative in development of menu items and food presentation, in line with the Company's & Client's directives
• Solid hands-on cuisine preparation skills
• Strong leadership and communication skills to manage, train and motivate team members
• Comfortable to work beyond normal business hours, whenever required

Chefs are the creative masterminds behind the kitchen. They are responsible for creating new dishes, developing menus, and overseeing the kitchen staff. Chefs must have a deep understanding of food and flavor combinations, as well as a keen eye for presentation.Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

• Knife skills and food preparation techniques. ...
• Understanding ingredients and seasonings. ...
• Food safety and sanitation practices. ...
• Menu design and recipe creation. ...
• Plating design. ...
• Inventory control. ...
• Specific skills. ...
• Leadership and management.
• 
  

• Work at Central Kitchen.
• Must have at least 3 year experience in cooking South India cuisine and South India snacks item.
• Plan and make varieties in breakfast menu and meal menu for foreign workers from South India especially from Tamil Nadu.
• Additional experience in North India cuisine would be an advantage.
• Able to give variety menu at reasonable budget and cost
• Work together with other workers' to ensure kitchen operations are smooth and complete work at stipulated timing
• Give priority to kitchen cleanliness and ensure a safe enviroment to work.
• Have some knowledge in handling packing machines including attend to minor error.

l 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

COMPANY DESCRIPTION

RESPONSIBILITIES

Job Scope:

The Research and Development (R&D) Chef for the Singapore/Asian Market plays a pivotal role in creating and developing innovative food products for the company's portfolio of:

1. Value added frozen convenience foods
2. Bakery products
3. Sauces and pastes
4. Pureed products and desserts.

In addition, the R&D Chef provides consultation services to clients seeking OEM projects.This role requires a deep understanding of current and upcoming cuisines in SIngapore, consumer preferences, and regional regulations, coupled with the ability to offer flexible solutions and multiple options to clients. The R&D Chef will collaborate with cross-functional teams to conceptualize, design, and present various product options tailored for the client's needs and preferences while maintaining the company's quality and safety standards and objectives.

Key Responsibilities:

1. Internal and External Customer Focus and OEM consultation: Act as a consultant to clients seeking OEM projects, understanding their requirements, preferences, and target markets. Tailor product development to meet the unique needs and preferences of FMD client's and target markets, offering 2-3 product options for FPG Food Services and OEM projects, and incorporating client feedback into the development process.
2. Product development, testing and cost management: Formulate and create new food products that cater to the unique tastes and dietary preferences of the Singapore and Asian market. This includes recipe development, trials, and optimizing product taste, texture & presentation with respect to cost. Develop cost-effective recipes that align with pricing expectations and regional cost structures while maintaining high product quality.

1. Documentation: Maintain detailed and accurate records of recipes, ingredients, and processes for consistency and reproducibility, considering regional variances. All developed recipes and processes are company proprietary information and proper documentation on a restricted shared drive is necessary for internal audits and business continuity
2. Innovation and Market Research: Continuously seek opportunities to improve product offerings by exploring new ingredients, cooking methods, and packaging solutions. Share findings with FMD management.Continuously refines R&D process to reduce R&D timelines, and refines production and R&D handover to ensure shorter trial and error for full production runs. Support timely testing, upscaling and commercialization of projects. Stay updated on local and regional food trends, consumer preferences, and regulatory requirements to identify opportunities for product innovation and OEM projects.
3. Collaboration: Work closely with cross-functional teams, including marketing, business development, procurement, and production, to ensure successful product launches in the Singapore and Asian market. Ensures consistencies in R&D samples through end product after first production run matches R&D samples and pilot production run samples.
4. Regulatory Compliance and Quality Assurance: Ensure that all products comply with local and regional food safety and labeling regulations. Establish and maintain quality standards and monitor the consistency of product quality through production processes in line with Asian market expectations.

Qualifications:

• Bachelor's or higher degree in Culinary Arts, Food Science, or a related field.
• Min 10 years of experience in culinary or food product development, preferably in the Asian market.
• Strong knowledge of local and regional food safety and quality assurance practices.
• Familiarity with production kitchens and large batch production process for R&D recipe adaptation: Bakery (asian style bakeries using tangzhong dough), retort process, sauce and paste production, pureed foods, cooked and frozen food production and local desserts.
• Excellent communication and teamwork skills, with a high degree of openness and adaptability. Able to delegate work effectively to ensure best result outcome in a short period of time.
• Creative thinking, a passion for innovation, and the ability to incorporate Asian culinary elements into product development.
• Strong project management skills and the ability to manage multiple projects simultaneously.

Attitude Characteristics:

• Open mindedness: An open-minded approach to customer demands on recipe and product development, as well as various methods to achieve the same or better outcome.
• Resourceful and proactive self-starter: Able to work independently to research, trial and record recipes or techniques. Seeks help
• Adaptability: Given the dynamic and diverse nature of Asian cuisine, the R&D Chef should be adaptable and willing to embrace change, innovation, and regional variations.
• Passion for Learning: A continuous desire to learn about new ingredients, cooking techniques, and cultural aspects that can be integrated into product development.
• Systematic and Strong Attention to Detail: A strong commitment to detail and systems is a minimum requirement. This involves developing and documenting material specifications, recipes, methods and quality and specification of raw materials and finished product to ensure customer satisfaction and protect proprietary information.
• Collaborative Spirit: A willingness to work closely with cross-functional teams and incorporate diverse perspectives (marketing, commercial heads, production leads) into product development.
• Resilience: The ability to handle setbacks and challenges with resilience, learning from failures, and persistently striving for culinary excellence.

• 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.