Total 8,667 Full-time cake pastry chef job vacancies in Singapore

Responsible for the daily preparation of food items at the designated station

· Prepare all food items as directed in a sanitary and timely manner

· Follow recipes, and presentation specifications as set by the restaurant/Head Chef

· Restock all items as needed throughout shift

· Clean and maintain station for food safety, workplace safety & sanitation

· Requisite daily perishable & dry supplies for his respective station

· Understand and know the proper usage of all equipment in the station and responsible for cleanliness & maintenance of them

· Any ad hoc duties as assigned by the management

Key Responsibilities:

• Prepare and manage dishes in the cold kitchen, including salads, appetizers, and cold seafood platters.
• Ensure all ingredients are fresh and properly stored.
• Maintain high standards of food presentation and quality.
• Oversee kitchen helpers and guide them in their tasks.
• Ensure cleanliness and hygiene in the cold kitchen area.

Qualifications:

• Proven experience as a Chef de Partie or similar role.
• Expertise in cold kitchen techniques and seafood preparation.
• Strong attention to detail and creativity in food presentation.
• Ability to work efficiently in a fast-paced environment.
• Good leadership and communication skills.

Join our culinary team and showcase your skills in delivering top-quality cold kitchen dishes!

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

As a Pastry Chef he/She manages kitchen personnel. He/She is responsible for making the administrative decisions for the kitchens. He/She develops and standardises recipes. He/She designs food preparation aesthetics. He/She plans special menu items. He/She designs the menu and determines menu prices. He/She maintains safety and sanitation in the kitchen. He/She maintains equipment.

– ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements

– design, plan, cost and price menus and co-ordinate food preparation

– quality management of food

– investigate and resolve customer complaints within agreed criteria

– effective liaison, support and assistance with the remainder of organisation

– allocate workloads to team members

– supervise, manage and assist in the direction of the overall performance of the team

– maintaining accurate records and accounts as required and reporting as agreed

– set an example for team members of commitment, work ethic and habits and personal character

– responsibly use resources and control expenses to operate within budgetary controls

– adhere to all organisation policies and procedures

• Provide efficient, accurate preparation of food for prompt customer delivery with the established SOP and outlet’s and centre kitchen's service standard
• Orientate, train and work closely with the junior cook to ensure smooth flow of operation.
• Estimate food needs and work with company’s listed external supplier place orders and schedule delivery
• Ensure that proper security procedures are in place to protect kitchen staff, customers and company assets
• Ensure safe working and guest environment to reduce the risk of injury and accidents.
• Ensure consistent high quality of food preparation and service
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate and prepare ingredients availability for daily operation
• Stand in for other cook in other outlets when needed.
• Assist in dish washing duties and ensuring the cleanliness of cookware , dishes and cutleries

The Dempsey Project is looking for a Pastry Chef who is passionate crafting delectable desserts and pastries. With instructions from the Head Pastry Chef, a Pastry Chef should focus on fine tuning his/ her skills, developing techniques, and achieving independence on his/her role.

Job Highlights:
- 14 Days Annual Leave

- 5 day work week, 44 hours
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Salary: $2600 - $3000

Job Description:

Follow orders and advice instructed by Pastry Chef to perform job task following directions
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make desserts/pastries/breads
Decorating and displaying finished products
Maintaining a neat and organized workspace during shift
Cleaning and restocking of workstation, ensuring all equipment is sanitized and prepared for the next shift.

Job Requirements:
Basic Culinary Skills
Experience or Entry levels with no experience are welcome to apply
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

* Proficiency in various cooking techniques, ingredient combinations, and staying updated with culinary trends.

* Creating innovative and appealing menus that reflect the restaurant's concept and seasonality.

* Efficiently managing kitchen inventory to reduce waste and control costs.

* Budgeting and managing food costs to ensure profitability.

* Ensuring compliance with health and safety regulations and maintaining high standards of cleanliness.

* Designing visually appealing dishes and staying creative with menu offerings.

* Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

Job Description & Requirements

• To assist in the preparation of mis-en-place and production of food during operations time.
• To cook standard and/or a-la-carte dishes in accordance with the menu.
• To assist the Sous Chef with special dishes.
• To assist other Cooks in the kitchen as and when there is a shortage of men to do the job.
• To keep kitchen equipment and tools in good order and report any defects/malfunction.
• Any other suitable tasks as and when assigned by Sous Chef.

Requirements

• Good team player
• Positive attitude

Job Description & Requirements

1. Planning and Directing Food Preparation: You’ll oversee kitchen staff and ensure the quality of food items. This involves creating menus or modifying existing ones to meet quality standards.
2. Estimating Food Requirements and Costs: You’ll estimate food and labor requirements, helping manage costs effectively.
3. Supervising Kitchen Staff: Your role includes managing kitchen staff, arranging equipment purchases and repairs, and addressing any arising problems or complaints.
4. Administrative Duties: You’ll handle administrative tasks, such as keeping time and payroll records, complying with regulations, and maintaining a positive approach with coworkers and customers.
5. Staying Current: As an Executive Chef, it’s essential to keep up with cooking trends and best practices.

Responsibilities:

- Quality and Standards: Regularly monitor the consistency in quality and standards of food.

- Food Preparation: Participate in the preparation of mise-en-place and food production.

- Inventory and Stock Management: Record daily food wastage, manage stock ordering and receiving, and conduct monthly inventory checks.

- Operational Efficiency: Collaborate with the Kitchen Head to discuss ergonomic improvements for a smoother and more efficient kitchen workflow.

- Team Hygiene: Assist in upholding personal grooming and hygiene standards for the team.

- Kitchen Cleanliness: Help maintain overall hygiene and cleanliness in the kitchen and with equipment.

- Additional Duties: Perform any other relevant duties as assigned by superiors or senior management.

Requirements:

- Experience: Minimum of 2 years of relevant experience in a hotel or fine-dining environment.

- Learning and Adaptability: Willing to learn, coach, and adapt to changes.

- Attitude: Positive approach to work with a proactive and cooperative attitude.

- Personal Attributes: Energetic, initiative-driven, and maintains high personal hygiene standards.

Qualified or interested candidates, please submit your updated resume in MS format by using the Apply Now Button or email to [email protected]

Candidates are also encouraged to contact our office where our approachable Consultants will address any inquiries and advice you with relation to this job advertisement. Our dedicated HR Consultants will get in touch with shortlisted candidates for a confidential discussion!

R24121196 | EA License 16C7883

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Responsibilities:

• Prepare, cook, and present a wide range of Indian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Job Description: Chef de Partie – North Indian Cuisine

Position Overview:We are seeking a skilled and passionate Chef de Partie (CDP) specializing in North Indian cuisine to join our kitchen team. The ideal candidate will have a deep understanding of North Indian flavors, ingredients, and cooking techniques, and will be responsible for preparing high-quality dishes, ensuring consistency and excellence. You will oversee a specific section of the kitchen, working closely with the Head Chef and other team members.

Key Responsibilities:

1. Food Preparation:Prepare and cook authentic North Indian dishes, including curries, tandoori items, breads (naan, paratha, roti), and biryanis.
   Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
   
2. Kitchen Operations:Manage a specific section of the kitchen (e.g., curry station, tandoor, or appetizers).
   Maintain consistency in cooking and portion sizes as per recipes and standards.
   
3. Supervision & Training:Supervise junior chefs and kitchen assistants, ensuring they follow proper techniques and hygiene standards.
   Assist in training new kitchen staff on North Indian cuisine and kitchen operations.
   
4. Inventory & Stock Management:Monitor stock levels for your section and ensure timely requisition of ingredients.
   Minimize wastage and maintain proper storage of ingredients in compliance with food safety standards.
   
5. Hygiene & Safety:Ensure cleanliness and organization in your workstation at all times.
   Comply with food safety, sanitation, and health regulations.
   
6. Collaboration & Innovation:Work closely with the Head Chef to develop new recipes and seasonal menus.
   Provide input on ways to improve menu offerings and optimize kitchen efficiency.
   

Requirements:

• Experience: Minimum 2-3 years as a CDP or similar role, specializing in North Indian cuisine.
• Knowledge: Proficiency in traditional North Indian cooking techniques, use of spices, and operation of a tandoor.
• Skills: Strong organizational and multitasking skills, attention to detail, and the ability to work under pressure in a fast-paced environment.
• Education: Culinary certification or equivalent experience in Indian cuisine is preferred.
• Language: Basic communication skills in English; knowledge of Hindi or other Indian languages is a plus.
• Flexibility: Willingness to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive salary
• Opportunities for growth and development within the company
• A dynamic and collaborative work environment
• Meals during shifts and other staff benefits

Join us and bring your passion for North Indian cuisine to life in a vibrant, professional kitchen environment!

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

Job Responsibilities
• Support and assist Executive Chef and his team with daily operations within the department and supporting departments.
• Maximize profitability through managing the cost of sales, inventory and labor productivity and general expenses of the Culinary Operations.
• Review sales and food cost on a regular basis to achieve budgetary goals
• Act as a coordination point for communication between Team Members and supporting departments in Marina Bay Sands.
• Achieve and maintain a reputation for Marina Bay Sands as an exciting culinary venue well known for quality of food.
• Create innovative and exciting menus, providing a balanced range of cuisines to meet customer requirements while providing quality in taste, temperature and presentation.
• Establish appropriate service standards, train and motivate the F&B Kitchen team to demonstrate these standards while carrying out their duties.
• Provide quality food products for our guests and supports in achieving all goals designated by the Executive Chef
• Involve in the timely pre-preparation before rush hours as well as for the next day “Mise en Place“ requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis applying “First in First out! “ Kitchen best practice.
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding.
• Liaise with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Perform all duties in accordance with Marina Bay Sands policies and within the realm of the Company’s vision, mission and values.
• Liaise with restaurant managers and headwaiters keeping oneself informed of the patrons feedback and preferences and being involved in the overall planning of the business.
• Investigate and resolve guest opportunity in a prompt, courteous and professional manner with proper documentation and resolutions.
• Ensure a cooperative and professional rapport is maintained with all external controls. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll records, scheduling and duty rosters, purchase requests, office equipment, mail, and email and phone inquiries.
• Provide constant feedback to the employees on their job performance creating a work environment which valued trust and transparency.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner

Job Requirements
Education & Certification
• Possesses a Certificate or Diploma in Culinary

Experience
• At least five years of managerial experience in a 4 – 5 star hotel or quality restaurant

Other Prerequisite
• Must have strong culinary experience
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills
• Fluent in English, knowledge of additional languages is advantages
• Able to instill safety and sanitation habits
• Willing and able to work shift work
• People and customer-oriented, motivator & self-starter
• Team builder, displays initiative and creativity
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Must be willing to work more than 44hrs per week if the need arises

RESPONSIBILITIES:

• Create new and innovative menu items
  Manage the overall menu
• Ensure the highest quality in preparation of dishes
• Make sure ingredients are always fresh and high-quality
• Regularly check food and beverage in stock, cooking supplies, tools and equipment
• Cook dishes in accordance with previously set menus
• Regularly check and inspect inventory levels
• Place orders for new supplies in a timely manner
• Ensure kitchen and other supplies are always clean
• Prepare special dishes for guests with special dietary needs
• Supervise and lead kitchen staff

REQUIREMENT：

• Previous working experience as a Chef for minimun of 2 years
• In-depth knowledge of cooking trends and best practices
• Willing to stand for long hours.
• Willing to work on public holiday and weekends.

We regret that only shortlisted candidate will be notified.



PANDA HRESOURCE PTE LTD (Lic No.: 19C9971)
CHONG SHU MIN REG NO.R22107042

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

RESPONSIBILITIES:

• Create new and innovative menu items
  Manage the overall menu
• Ensure the highest quality in preparation of dishes
• Make sure ingredients are always fresh and high-quality
• Regularly check food and beverage in stock, cooking supplies, tools and equipment
• Cook dishes in accordance with previously set menus
• Regularly check and inspect inventory levels
• Place orders for new supplies in a timely manner
• Ensure kitchen and other supplies are always clean
• Prepare special dishes for guests with special dietary needs
• Supervise and lead kitchen staff

REQUIREMENT：

• Previous working experience as a Chef for minimun of 2 years
• In-depth knowledge of cooking trends and best practices
• Willing to stand for long hours.
• Willing to work on public holiday and weekends.RESPONSIBILITIES:
• Create new and innovative menu items
  Manage the overall menu
• Ensure the highest quality in preparation of dishes
• Make sure ingredients are always fresh and high-quality
• Regularly check food and beverage in stock, cooking supplies, tools and equipment
• Cook dishes in accordance with previously set menus
• Regularly check and inspect inventory levels
• Place orders for new supplies in a timely manner
• Ensure kitchen and other supplies are always clean
• Prepare special dishes for guests with special dietary needs
• Supervise and lead kitchen staff

REQUIREMENT：

• Previous working experience as a Chef for minimun of 2 years
• In-depth knowledge of cooking trends and best practices
• Willing to stand for long hours.
• Willing to work on public holiday and weekends.

Responsibilities:

• 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

Responsibilities:

• 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

Responsibilities:

* 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：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Embark on a Sweet Career Journey with Us – Become a Dessert & Pastry Artisan!

Are you passionate about turning simple ingredients into sweet, unforgettable creations? Step into the world of exceptional desserts and pastries with a team that has been perfecting the art of baking for over 50 years! At our Central Kitchen, you’ll work alongside talented artisans, creating edible works of art using only the finest ingredients.

What You’ll Be Doing:

• Crafting Culinary Masterpieces: Design and create cakes, mousses, and other delightful desserts, each one a work of art.
• Baking with Precision: Master the craft of baking perfect sponge cakes, tarts, and other premium treats that leave a lasting impression.
• Maintaining Hygiene Standards: Uphold our reputation for excellence by ensuring a spotless kitchen and maintaining top-tier hygiene practices.

Who You Are:

• Passionate Pastry Enthusiast: Your love for desserts is evident in everything you do. You’re always eager to create and innovate.
• Team Player: Dependable and punctual, you thrive in a collaborative environment, contributing your expertise to a vibrant, fast-paced team.
• Positive & Energetic: You bring an enthusiastic, self-driven attitude, motivating those around you and keeping things running smoothly.

What’s in It for You?

• Endless Growth Opportunities: Take your skills to new heights and explore career advancement in an environment that fosters creativity and growth.
• A Sweet Legacy: Join a team that’s been delighting customers with exceptional desserts for over 50 years and contribute to our ongoing journey of excellence.

This is your opportunity to make a sweet impact and be part of a legacy where passion meets craftsmanship.

Apply Now to start your career with us, and let's create magic in the kitchen together!

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Chef Wanted – A Unique Opportunity Awaits!

Location: Remote area with a cozy community vibe
Salary: Competitive, based on experience
Hours: Full-time, flexible scheduling

Are you a passionate chef who enjoys thinking outside the box? We’re looking for someone to take on a one-of-a-kind culinary challenge in a kitchen that’s full of surprises (in a good way!).

What we offer:

• A supportive environment – we’re all about teamwork and creativity.
• The chance to work with unique, locally sourced ingredients.
• An opportunity to showcase your culinary skills and take your career to the next level.
• A quiet, peaceful setting to fuel your inspiration – no big-city chaos here!

What we’re looking for:

• A chef who thrives on creativity and resourcefulness.
• The ability to adapt to the occasional hiccup – every day is a learning experience!
• A good sense of humor and a positive attitude – our kitchen is a fun space to work in.

Why join us?

If you love a good challenge and want to make a real impact in a close-knit community, this is the job for you. It’s not just about cooking; it’s about bringing people together and creating unforgettable experiences.

Apply today – let’s make something special together!

The Chef will undergo a structured training program in the preparation of authentic Thai cuisine. The role will equip the trainee with specialized culinary skills necessary for managing food preparation, cooking, and presentation in a restaurant setting, aligned with industry standards and customer expectations.

Key Responsibilities:

1. Food Preparation and Cooking:

- Prepare and cook a variety of Thai dishes, including appetizers, main courses, and desserts, ensuring consistency and quality in every dish.

- Learn and adhere to traditional Thai cooking techniques such as stir-frying, steaming, grilling, and slow-cooking. -- Prepare ingredients such as herbs, spices, and sauces to match authentic Thai recipes.

2. Menu Development and Innovation:

- Collaborate with the owner to refine the current menu and propose new dishes that enhance the restaurant's offerings.

- Understand and maintain the balance of Thai flavors (sweet, sour, salty, and spicy) in every dish.

3. Kitchen Management:

- Managing inventory and sourcing ingredients, especially fresh produce and Thai-specific items.

- Adhere to hygiene and safety standards in all aspects of food handling and preparation.

- Learn to maintain a clean and organized kitchen environment.

4. Customer Interaction:

- Gain experience in understanding customer preferences and dietary requirements, ensuring all meals meet the restaurant's high standards.

- Assist in receiving customer feedback and improving service and food quality based on that feedback.

Skills and Competencies:

Culinary Techniques:

Cooking techniques such as stir-frying, steaming, and grilling.

Quality Control:

Ensuring consistency in taste, presentation, and quality of all dishes.

Kitchen Operations:

Managing food storage, hygiene, and inventory control.

Time Management:

Prioritize tasks, prepare ingredients in advance (mise en place), and coordinate dish timing for freshness •

Friendly and Adaptable:

Be cooperative with staff, open to customer preferences, and able to adjust recipes as needed.

Learning Outcomes:

Upon successful completion of the training, the trainee will:

• Master the essential skills required to prepare and cook authentic Thai cuisine.

• Gain in-depth knowledge of Thai culinary culture and its traditional cooking methods.

• Be equipped to manage a kitchen, including inventory, food preparation, and ensuring quality control.

• Be ready to take on a full-time chef role, contributing to menu innovation and the overall success of the restaurant.

Educational Requirements: No formal qualifications are required, but a passion for cooking and interest in Thai cuisine is essential. Previous experience in a kitchen setting is an advantage but not mandatory, as full training will be provided

Prepare and cook high quality food according to menu guidelines and recipes.

 Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size,

presented on the correct serving dish in the prescribed manner.

 Ensuring that all mise‐en‐place is always freshly prepared and on time.

 Supervising members of the kitchen team who are responsible to you.

 Ensuring that junior chefs and trainees receive the right training and optimum guidance.

 Helping to create good communication between floor and kitchen staff and within the kitchen.

 Receiving and safe storage of food.

 Assisting with regular stock takes.

 Receiving, recording and accounting for supplies and deliveries.

 Maintaining restaurant cost control systems as they affect your area of responsibilities.

 Following correct hygienic food handling practices.

 Following the restaurant’s regular cleaning and waste disposal practices.

 Optimising the use of restaurant resources: food, energy, labour, water.

 Using safe work practices and supporting others to use them.

 Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.

 Participate on the health and safety committee, rotation basis.

 Maintain kitchen equipment and plant in good condition.

 Participating in team meetings and surveys.

 Attending training courses and seminars as and when required.

 Striving to study management subjects in preparation for future advancement.

 Carrying out other duties typically expected of the position as required from time to time.