Total 8,998 cake pastry chef job vacancies in Singapore

We are looking for a dedicated individual to join us as a Commis Chef to join our vibrant kitchen team.

This brand is unlike most traditional Indian restaurants present in Singapore today with various components of modern and contemporary focus in the food preparation techniques and global quality produce to be sourced and used in the construction of its many dishes.

Responsibilities:

• Assist and follow instruction by Sous Chefs to perform job task.
• Follow the tasks assigned by Sous Chef and complete it within time frame.
• Prepare required ingredients and sauces.
• Ensure the highest standards and consistent quality in the daily preparation.
• Adhere to recipes and stock management.
• Practice proper inventory management.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.

Requirements:

• Certificate in Culinary, preferred.
• Minimum 1 year experience in the culinary field.
• Good communication skills with positive, interpersonal skills.
• A team player with a good sense of job responsibility and a keen eye for details.

Job Summary: Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/ administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Job Scope:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Location: Orchard

Working hours: 2pm - 9pm (with 1 hour break) Working 6 or 7 days per week

• Daily menu planning for meals for the family
• Preparation and execution of meals
• Traning the helpers in the preparation of kitchen, food, and the setting up of dining area
• Training the helpers in the organization and hygiene of the kitchen and dining area
• Sourcing and procurement of ingredients, kitchenware and utensils
• Planning and execution of meals for events/ parties at the family residence or assigned location when required by the family
• Any other ad-hoc assignments or projects as when required by the familyStock, organize, and clean kitchens and cooking utensils.

Requirements:

• Experience work as chef
• Specialized in Cantonese, Shanghai cuisines
• Trained Asian Chinese Cooking
• Working with organic wild and fresh produce
• Familiar with nutrition

Job Description

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Controls and directs the food preparation process efficiently and professionally
3. Creates meals using new or current culinary inventions or as the business prescribes
4. Approves and polishes dishes before they are delivered and served to customers
5. Produces quality menu that could change seasonally as the business requires
6. Places equipment, tools or ingredient orders in response to possible detected shortfalls
7. When required, makes arrangements for repairs of cooking equipment
8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
9. Manages kitchen stocks and ensures minimal wastage
10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
14. Calculate the workload and remuneration of kitchen staff
15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
16. Maintains payroll, punctuality and attendance records
17. Follows and strictly implements all food and sanitary rules as well as safety guidelines
18. Encourages coworkers to cooperate and respect one another, motivates team work
19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
24. If and when necessary, keeps recipe files in excellent condition and up-to-date
25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
2. Five (5) to ten (7) years of experience as a chef
3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
5. Proven ability of kitchen management
6. Strong interpersonal and leadership skills
7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
8. Able to grasp business requirements and processes
9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
10. Service oriented, meticulous, attention to detail
11. Good communication skills
12. Team player

Duties & Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

About Company:
Founded in Japan in 2018, the client is a startup specializing in Japanese sake. Their own brewery, established in 2021, is one of the newest in Japan. In 2023, they launched their global expansion in Singapore. Now, they are excited to announce the opening of a brewery-owned Western dining restaurant.

Job Description:
- Assist in food preparation, including chopping, slicing, and measuring ingredients.
- Support chefs in the cooking and assembly of dishes, ensuring adherence to recipes.
- Maintain cleanliness and organization in the kitchen, including washing dishes and sanitizing surfaces.
- Receive and store food deliveries, rotating stock to ensure freshness.
- Collaborate with kitchen staff to coordinate the timely execution of food orders.
- Assist in maintaining kitchen equipment and reporting any issues to the chef.
- Follow proper food safety and hygiene procedures at all times.
- Uphold high standards of cleanliness and order in the kitchen environment.

Job Requirements:
- Minimum 3 years of experience as an assistant chef or in a kitchen/cooking role.
- Proven experience in Western cuisine (e.g., Italian, French, etc.).
- Proficient in food preparation techniques and kitchen safety protocols.
- Ability to thrive in a fast-paced environment and adapt to changing priorities.
- Strong communication skills and a willingness to learn from senior chefs.
- High attention to detail with a commitment to maintaining cleanliness.
- Strong teamwork skills and the ability to follow directions from lead chefs.
- Passionate about the culinary arts and eager to learn and grow in the field.

Compensation:
- Working Location: 5-10 mins walking distance to MRT Maxwell, MRT Tanjong Pagar, MRT Telok Ayer.
- Working hours: 3pm to 11pm
- 5 working days (Sunday off & 1 day off depends on shift)
- AWS
- Meal allowance
- Annual Leave: Start from 10 days

We are looking for a dedicated individual to join us as a Commis Chef to join our vibrant kitchen team.

This brand is unlike most traditional Indian restaurants present in Singapore today with various components of modern and contemporary focus in the food preparation techniques and global quality produce to be sourced and used in the construction of its many dishes.

Responsibilities:

• Assist and follow instruction by Sous Chefs to perform job task.
• Follow the tasks assigned by Sous Chef and complete it within time frame.
• Prepare required ingredients and sauces.
• Ensure the highest standards and consistent quality in the daily preparation.
• Adhere to recipes and stock management.
• Practice proper inventory management.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.

Requirements:

• Certificate in Culinary, preferred.
• Minimum 1 year experience in the culinary field.
• Good communication skills with positive, interpersonal skills.
• A team player with a good sense of job responsibility and a keen eye for details.

Key Responsibilities:

• Responsible for the overall daily food production and back of the house operations.

• Maintain and enhance manpower management by daily effective communication.

• Ensure that quality and wholesome food is served in the facility.

• Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

• Submit weekly and monthly financial/administration reports to the Unit Manager.

• Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

• Attend weekly service meetings to improve and enhance service level.

• Evaluate and administer manpower plans, employee training & development.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Maintain and improve hygiene and safety standards of both front of house and back of house operations.

• Keeping Food Sampling and Daily Cooking Core temperature recordings.

• Ensure recording temperature for all refrigerators.

• Perform all other common duties assigned by both the client and management of Sodexo Singapore

This part-time position will consist of working in our hotel's pastry department

Job scope:

• Preparing Pastry Items
• Decorating Pastry Items
• Preparing Station for Service
• Attending to Guests at the All Day Dining Restaurant

Working hours:

From 9am to 10:30pm (shift work required and flexible hours available)

Part-Time Rates : $13 - $15 per hour

Requirements:

Basic Food Hygiene Certificate

Available to work on weekends

Job Title: Part-Time Pastry Assistant

Location: 25 Harper Road, Singapore

About Us
At Edith Patisserie, we’re a family of passionate bakers dedicated to crafting heartfelt, elegant cakes and bakes for every celebration. With over a decade of experience, we bring a unique blend of expertise, warmth, and innovation to the art of cake-making. We believe in making life’s milestones memorable, affordable, and accessible for all. Join us on this journey to create meaningful moments for our customers!

Job Description
We are looking for a Part-Time Pastry Assistant to join our kitchen team. This role is perfect for someone who loves baking, is eager to learn, and thrives in a fast-paced environment. As a Pastry Assistant, you’ll play an important part in the day-to-day production, helping us maintain our standards of quality and presentation in every bake.

Key Responsibilities

• Assist in the preparation and baking of cakes, pastries, and other baked goods
• Ensure cleanliness and organization in the kitchen, including equipment and tools
• Follow recipes and instructions precisely to maintain product consistency
• Pack and label baked goods for orders
• Assist with quality control, ensuring each item meets our brand standards
• Support the team with any additional kitchen tasks as needed

Requirements

• Previous experience in baking or pastry-making is a bonus, but not required
• Keen interest in the art of baking and pastry-making
• Ability to work in a fast-paced, team-oriented environment
• Willingness to learn and take direction
• Attention to detail and commitment to maintaining high quality
• Have valid food hygiene certification

Working Hours

This role has a minimum commitment of 135 hours per month.

Why Join Us?

• Be part of a close-knit team passionate about creating heartfelt and beautiful bakes
• Gain hands-on experience and training in a professional pastry kitchen
• Enjoy an inclusive and positive work environment
• Opportunity for career growth and development within our expanding brand

If you’re excited to bring joy to people’s celebrations through baking and want to be part of the Edith Patisserie family, we’d love to hear from you!

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Location: Orchard

Working hours: 2pm - 9pm (with 1 hour break) Working 6 or 7 days per week

• Daily menu planning for meals for the family
• Preparation and execution of meals
• Traning the helpers in the preparation of kitchen, food, and the setting up of dining area
• Training the helpers in the organization and hygiene of the kitchen and dining area
• Sourcing and procurement of ingredients, kitchenware and utensils
• Planning and execution of meals for events/ parties at the family residence or assigned location when required by the family
• Any other ad-hoc assignments or projects as when required by the familyStock, organize, and clean kitchens and cooking utensils.

Requirements:

• Experience work as chef
• Specialized in Cantonese, Shanghai cuisines
• Trained Asian Chinese Cooking
• Working with organic wild and fresh produce
• Familiar with nutrition

Multiple openings:

1. Steamer

• The Chef (Steamer) is responsible for preparing, cooking, and presenting a variety of steamed Cantonese dishes, maintaining the authenticity and high standards of traditional Cantonese cuisine. This role requires a strong understanding of the nuances of steaming techniques and the ability to manage high-volume, high-quality output in a kitchen environment.

2. Stove

• The Chef (Stove) is responsible for preparing a range of wok-cooked Cantonese dishes, using traditional cooking techniques to ensure authentic flavors and quality. This role requires expertise in high-heat wok cooking, timing, and skillful handling of ingredients to deliver consistent and excellent dishes in a kitchen environment.

Requirements:

• Proven experience as steam/stove chef in cantonese cuisine
• Proficiency in wok cooking techniques and understanding of Cantonese flavor profiles.
• Knowledge of food safety and sanitation standards.

Other Information:

• Location: Orchard
• Working hours: 5 days work week, split shift

We regret that only shortlisted candidates will be notified.

By sending us your personal data and/or resume, you are deemed to consent to AM Recruitment Pte Ltd or its agents to collect, use and disclose your personal data and/or resume for the purpose of processing and administrating this job application.

Registration No: R23117478 (Mandy Lim Teng Hong)

EA Licence No: 23C1821 (AM Recruitment Pte Ltd)

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans and PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Able to work on rotating shifts.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 13 Dec 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description

Asst Cook / Chef

Reports to Chef

• Assist Head Chef to ensure smooth operation in the kitchen.
• Prepare and ensure food is handled at its highest quality at all times.
• Prepare ingredients such as slicing, cutting, shredding, tenderizing, skewering and braising fish, meat and vegetables, on a grill or grill station.
• Ensure that ingredients are fresh and safe for consumption and meet food hygiene standards.
• Follow good preservation or storage of food standards.
• Ensure that kitchen is clean/sanitised and organised and adhere to safety and hygene standards at all times.
• Check and monitor if the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed.
• Check that the receiving stocks are correct, monitor stock and replenish when stock runs low.
• Supervise and guide junior staff to ensure smooth delivery of work in the kitchen.
• Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.

The Warehouse Hotel was built in 1895 along the Singapore River as part of the Straits of Malacca trade route. At that time, the area was a hotbed of secret societies, underground activity, and liquor distilleries. Today, while much of that history has disappeared, one building has been meticulously restored as a modern 37-room boutique hotel, focusing on heritage and local culture. Open as of January 2017, it delivers thoughtful hospitality with historically-detailed rooms, classic local dishes and craft cocktails in the vibrant neighborhood of Robertson Quay.

We are looking for creative and passionate individuals to fill the role of a Junior Sous Chef. Pertaining to high standards of personal hygiene and food preparation in the kitchen, we look forward to fill this position with talented personas with an immense desire to create remarkable Asian flavours and memorable experiences for all our guests.

Responsibilities:

• To ensure smooth operations of culinary operations at Po Restaurant
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Ensuring quality of dishes prepared and served to guests from the kitchen
• Monitoring stock and place order when there are shortages
• Responsible for management of Kitchen Operations
• Support the Executive Chef for R&D
• Training of junior culinary staff members (Cooks, CDPs)

Requirements:

• At least 2-3 years in a similar position
• Conversant with hygiene procedures in the kitchen
• Wok experience will be ideal for this role due to the cuisine style
• A team player and willing to do multiple job when required
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• Strong leadership skills

Roles & Responsibilities

Job Description:

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistency presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up prior to service and maintain
• the highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders in a timely manner
• Assist other cook during food assemblies
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers feedback and requirement on specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitise
• Other duties as assigned by management

Job Requirement:

• Proven experience in CDP role
• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)
• *If you do not have a valid food hygiene certificate, the Company will arrange the training and certification
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Good communication and interpersonal skills
• Ability to multitask
• 5 days work week

Benefit:

• Staff Meal
• Staff Discount
• Uniform will be provided
• Sales Target Incentive

Responsible for using their culinary expertise to create appetizing dishes for diners to enjoy, overseeing kitchen staff, tasting dishes before going to customers, and restocking food produce as needed

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all the necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients/ menu
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Diploma or Degree in Culinary
• Min 2 years relevant experience

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef de Partie to join our team!

As a Chef de Partie, we rely on you to:

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the section assigned.
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Culinary
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in either a restaurant or a hotel environment
• Committed to servin food of the highest quality
• A self-starter and a team player
• Displays curiosity and takes time to learn and understand new culinary trends
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Cook variety of Chinese dishes for takeaway bento shop, zhichar style.

•⁠ ⁠6-day workweek, best if can work on Sunday and take rest day another day.

•⁠ ⁠8.30am - 5.30pm working time.

•⁠ ⁠1 year experience with asian cooking

•⁠ ⁠able to handle pork and alcohol, and work independently

•⁠ ⁠able to do ordering and stock check

•⁠ ⁠to manage a team of 1 other full-timer and potentially 1 part-timer

Nov training at Yishun, Dec move to central shop at Bugis.

JOB BENEFITS:

S$2,000 Joining Bonus
Competitive salary range
5-Day Working Week
Monthly Sales Incentive
Half-Yearly Performance Bonus
Meal Allowance or Staff Meals provided
Medical Benefits
Dental benefits
Staff discount across brands
Referral Incentive
Job Security

THE ROLE:

To translate the concept and ideals of Da Paolo Brand into a successfully operating restaurant and to closely support the Sous Chef and Head Chef, taking responsibility for the smooth running of the kitchen and the implementation, evolution and ongoing improvement of standards and profitability.To achieve world class standards in order to exceed customer expectations and to act as a role model for staff, reflecting its unique culture, positive attitude and excellent standards at all times.EDUCATIONMin. Primary Certificate in Basic Food & Beverage preparation
Ability to read, write and communicate in English is a must.
EXPERIENCEMust have at least 18 months kitchen experience with 1 year as a Commis Cook
Passion in European cuisine.
Completed all DPG BOH Stations requirements highlighted in the training matrix for staff currently employed by DPG.

SKILL & ATTRIBUTES REQUIREMENTS:

Attended SFA’s basic food hygiene course or equivalent.
Ability to communicate and develop an effective working relationship with fellow employees.
Ability to deal courteously and tactfully with dining guests.
Possesses and exhibits the drive to provide exceptional service.
Possess the drive and passion to excel in the F&B industry
Strong communication skills & team player.
Self motivated with positive working attitude.
Contribute ideas and suggestions to enhance or improve operational procedures.

KITCHEN SERVICE:

Prepare and assemble food based on KDS/Printer as efficiently as possible.
Ensure that all food are coming out to specs and that each items are taste tested for quality control.
Conduct daily food preparation temperature checks as assigned by the Head Chef

ADDITIONAL RESPONSIBILITIES:

To take responsibility for contributing towards your own development with the guidance of the Head Chef & Group Executive Chef and attend training courses as identified.
To show commitment to the company values in all aspects of your role.
To act as a positive ambassador for the business.
To attend training & meeting sessions when required
Must know how to operate and do minor maintenance and repair work

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• Able to lead the kitchen team and delegate duties.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PR only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 13 Dec 2024.

Walk-IN

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 9:00 AM and 6:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Join Our First Café in Singapore as a Sous Chef!

Our Client:

Be part of an exciting new chapter as we open our first café in Singapore! We are looking for a Sous Chef who is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times.

Job Responsibilities:

· Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.

· Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

· Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

· Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

· Areas of responsibility comprise overseeing all food preparation areas (café, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Job Requirements

· Culinary school diploma or equivalent certification is a plus.

· Knowledge of various cooking techniques and cuisines.

· Familiarity with kitchen equipment and utensils.

· Strong attention to detail.

· Ability to work well under pressure and in a fast-paced environment.

· Excellent teamwork and communication skills.

· Food safety and sanitation knowledge.

· Flexibility to work evenings, weekends, and holidays as required.

Registration No: R22104771

EA Licence No: 22C1376