Total 4 cake pastry chef job vacancies in d17 loyang changi

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.

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• 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

Key Responsibilities:

Responsibilities

1. Develop and execute a menu that integrates elements of Eastern and Western cuisines, creating harmonious and inventive fusion dishes.
2. Stay current with culinary trends and techniques from both Eastern and Western culinary traditions to continually inspire and evolve the menu.
3. Experiment with new ingredients and cooking methods to create unique flavor profiles and presentations.
4. Supervise and coordinate daily kitchen operations, ensuring efficiency, consistency, and high standards of food quality.
5. Oversee the preparation and cooking of fusion dishes, ensuring they meet the restaurant’s quality and presentation standards.
6. Manage kitchen staff, including training, scheduling, and performance evaluation, fostering a collaborative and productive environment.
7. Conduct regular quality checks of ingredients and finished dishes to ensure they meet the restaurant’s standards.
8. Address and resolve any issues related to food quality, presentation, or customer satisfaction promptly.
9. Ensure adherence to food safety and hygiene regulations in all kitchen operations.
10. Collaborate with front-of-house staff to ensure seamless service and alignment with the restaurant’s concept.
11. Engage in menu tastings and feedback sessions to continuously improve and adapt dishes.
12. Oversee inventory management, including ordering and controlling kitchen supplies to minimize waste and manage costs effectively.
13. Maintain accurate records related to food preparation, inventory, and equipment.
14. Assist with budgeting and cost control to ensure financial targets are met.
15. Interact with guests to gather feedback on fusion dishes and make adjustments as needed.
16. Participate in special events, promotions, and menu tastings to showcase the fusion cuisine concept.

Qualifications, Skills and Abilities::

• Minimum 5 years of experience
• Expert in international cuisines
• Specializing in seafood cuisine will be added advantage
• Specializing in fusion cuisine will be added advantage
• Staff Meal provided
• Transport claimable to and from work place to home
• Salary S$4,000 to S$6,000
• Immediate candidates are preferred
• Location: Changi Village Hotel

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends