Total 8,608 Full-time cake pastry chef job vacancies in Singapore

Job Functions & Summary:

Responsible for managing the day to day culinary operations in the assigned F&B outlet.

Job Roles & Responsibilities:

(1) Responsible for all food productions for the assigned outlet.

(2) Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.

(3) Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.

(4) Develop and monitor food and labor budget for the section.

(5) Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

(6) Approve the requisition of products and other necessary food supplies.

(7) Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

(8) Implement control to minimize food waste.

(9) Consult the Executive Chef about food production aspects of special events being planned.

(10) Cook or directly supervises the cooking of items that require skillful preparation.

(11) Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

(12) Evaluate products to assure that quality, price and related goods are consistently attained.

(13) Visit dining area periodically when it is open to welcome members.

(14) Any other duties that might be assigned from time to time.

Requirements

Minimum 6 years’ relevant working experience in culinary in resorts and up-market hotels.

· Knowledge in various cooking methods, ingredients, equipment and procedures.

· Accuracy and speed in handling emergency situations and providing solutions.

· Excellent organizational and management skills.

· Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.

· Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.

Job Description & Requirements

· To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.

· Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian south 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 and south indian cuisines.

· Monitoring portions and waste control.

· To provide quality of food

· A deep understanding of authentic North Indian food preparation.

· Capacity to work under pressure during the extremely busy period.

· Flexible to work in any shifts, especially in split shifts.

Looking for chef at west area. Experience at western cafe and have creativities and skillful in making western cusines . Able to manage kitchen inventory, come up with recipes and make overall improvement to current recipes. Able to work long hour, weekends and public holidays. Humble with positive attitude, able to follow instructions and SOP strictly.

JOB RESPONSIBILITY

• Report directly to the Sous Chef to assist closely in executing daily roles & responsibilities.
• Inspect the cleanliness & working conditions of all tools, equipment & supplies to comply with standards
• Collate & compile daily ingredient and order lists for Sous Chef
• Ensure all stations are adequately stocked with mise en place, tools, equipment & supplies before the start of all services
• Able to cover any stations vacated by fellow colleagues on AL, Off-In-Lieu, or Medical Leave

REQUIREMENTS

• Good communications skills - possessing a high level of empathy and good listening skills
• Able to multi-task in a fast-paced and demanding environment
• Good understanding of health, safety, and food hygiene practices
• Willingness to teach and share professional knowledge
• Trustworthy & maintain a high level of discipline & punctuality
• Pro-active & problem solver

JOIN OUR EVER-GROWING FAMILY TODAY!

• Career progression across various concepts

You will lead a team with two Chefs to support Farm To Table food preparation for our restaurant. We are open 7 days a week, however, the role is a 5 day work week (Weekends and Public Holidays must work). Your roles include:

• Controlling and directing the food preparation process

• Approving and polishing dishes before they reach the customer

• Managing and working closely with other Chefs and scheduling the weekly work roster

• Refining menu items, recipes and developing dishes ensuring variety and quality

• Determining food inventory needs, stocking and ordering

• Advising on choice of supplier based on Cost, quality and reliability of supplies

• 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

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

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

ATTRACTIVE SALARY & BENEFITS

Location: 313 Somerset, Jurong Point, Woodleigh, Suntec City

Chef/ Kitchen Assistant

• Basic $1,800 + Fixed OT $1,020 + Performance Allowance $180 = $3,000
• 6 days/week
• 10 hours/day
• For Public Holiday, 1.5 overtime pay + $110 allowance

Requirements:

• Candidate with chef experience (chinese food) & zhi-char skillset can earn up to $3,500/month
• No need chef experience for kitchen assistant

Job Responsibilities:

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements:

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

Your Role

• 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
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Proven experience as in Korean/Fusion Cuisine
• 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 process

Only shortlisted candidate will be notified via email for an interview invitation

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

Looking to take in a responsible and positive Junior Chef.

If you are:

• Reliable and Responsible. You strive to do your best, and work together with the team to achieve results.
• Creative. You think imaginatively in recipe development and food presentation. Attention to detail, accuracy and professionalism are crucial.

Our cafe is a specialty coffeehouse with a coffee machine showroom, dedicated displaying industry coffee machines that we distribute. As the Chef, you will work hand in hand with the head chef and cafe team to create an upbeat environment, which provides efficient and delicious service and menu for your customers.

Location: 5 Minutes walk from Beauty World MRT.

Working Hours: 5 Day Work Week, depending on shifts.

Interested applicants are welcomed to apply with your resume to whatsapp +65 8073 5090. Malysians welcomed.

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Well Established French Brasserie since 2011, will be relocating to new location on Mohamed Sultan road and looking for CDP to be part of this new chapter with brand new kitchen. Showcasing authentic French cuisine . Join us to learn French techniques and French cuisine. Really amazing team working there, and willing to share knowledge with new staff.

Excellent team work attitude and joyfull personality.

2 days off/week

Chef de Partie / Junior Sous Chef (Western Cuisine)

• 5 or 6 days [tbc during interview]
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin
• S$3,000 - 3,600 + Incentives + VB

Requirements:

• Min. 1 year relevant experience

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Mycelium Catering is the industrial catering arm of The Emmanuel Stroobant Group. A veteran food provider for over 20 years in the food and beverage industry, with vast experience spans across various genres, from fine-dining Michelin-starred restaurants, casual eateries to catering and consultancy services.

Mycelium Catering is passionate about the food served at school canteens, and the menu has been carefully designed by the team to provide students with a complete and nutritionally balanced meal to encourage healthier eating habits.

We are looking for committed individuals to join the team:!

Working Hours - Monday to Friday (occasional weekend events).

The candidate should specialize in preparing and baking a variety of desserts and pastries specifically for schools' cafes environment, corporate gatherings, and events. This role involves creating customized dessert offerings that align with the theme and preferences of the required theme and season.

Description:

• Design dessert menus that fit the theme, season and dietary requirements.
• Create custom desserts and pastries tailored to specific catering events' requests.
• Prepare a wide range of desserts, including cakes, pastries, cookies, and more.
• Scale recipes to accommodate large quantities needed for events.
• Ensure consistency in taste, texture, and presentation across all items.
• Maintain high standards for taste, appearance, and quality.
• Adjust recipes and techniques as needed to meet client expectations.
• Keep the baking area clean and organized, following health and safety regulations.
• Clean and maintain baking equipment regularly.

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 03 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.