Total 8,606 Others/Any sous chef job vacancies in Singapore

Asian Pastry Chef

We are seeking an experienced and passionate Pastry Chef to join our team.

Your expertise in preparing a variety of Asian pastries, combined with your creative flair in developing unique tastes and recipes, will be essential in delighting our customers.

As an ideal candidate, you should have a strong background in culinary arts and a genuine passion for creating sweet and delectable treats.

Your commitment to upholding health and safety standards is crucial to ensuring the highest quality of service to our clients.

By delivering exceptional culinary experiences, we aim to enhance customer satisfaction and foster the growth of our clientele.

Join us in creating memorable moments through the art of pastry-making.

Responsibilities

• Prepare a wide variety of pastries. following traditional and modern recipes
• Create new and exciting products to renew our menus and engage in the interest of customers
• Ensure the presentation is eye catching and exciting.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check the quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards

Requirements and skills

• Proven experience as Pastry Chef, baker or relevant role
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• Certificate in culinary arts, pastry-making, baking or relevant field.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

· Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.

· Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.

· Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.

· Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency

· Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· 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.

Food preparation

• Plans monthly menu and work with Marketing on prints
• Cook dishes according to daily/ weekly/ monthly/ special festive menu
• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
• Ensure freshness and quality of ingredients used and dishes served
• Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control

• Maintain supplies to ensure adequate but not over-order and no wastage
• Checking of goods receivable from suppliers
• Practice good food hygiene and safety standards
• Inspects and checks operating equipment to ensure good working conditions

Customer Service

• Interact with clients and gather feedback
• Check clients’ satisfaction and provide immediate updates to Operations Manager and team

Communication

• Effectively communicate with team members and in Charge
• Inform Operations Manager or Head Office on operations or employees’ related issues
• Ensure team members provide good customer service during operations

Administration

• Prepare roster accordingly and schedules manpower
• Prepare attendance sheet, overtime process and team leaves application etc
• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
• Record discipline matters after counselling employees
• Ensure team members’ documents eg forms are submitted to Head Office timely
• Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
• Attend meetings when required
• Ad-hoc duties when required

Hygiene and work safety

• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise

Grooming and personal hygiene

• Ensure uniforms are properly laundered and are clean and neat
• Covered shoes and socksHygiene and work safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise must be worn
• Be sure to freshen up after smoking
• Excessive accessories and nail polishes are not allowed
• Contribute to a cohesive environment where colleagues work together regardless of job tasks to ensure our clients enjoy our food served and have good dining experiences.
• To take on any other tasks or projects that may be assigned by the management from time to time.

Job Descriptions

Welcome/Greet customers as they come into the restaurant.

Thanks customers for their visit and bids farewell with a smile

Ensure food portions and food presentation meet company standards.

Monitoring supplies and re-ordering stock as needed

Ensure ingredients and final products are fresh.

Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods.

Handle a wide range of raw fish and other ingredients.

Prepare ingredients for menu items and ensure adequate quantity to avoid wastage.

Maintain a clean and safe work area, including handling utensils, equipment and dishes.

Handle and store ingredients and food at the correct temperature in order to avoid spoilage.

Maintain food safety and sanitation standards.

Prepare & submit duty roster.

Handling customers’ enquires and complains.

Monitor and train subordinate to obtain good quality skills and performance.

Job highlights

4 off days monthly, rest days depend on schedule

Competitive salary 3k and above

Positive and nurturing working environment

Work location: co location

Duration: permanent

Requirements

Qualifications - diploma or high school diploma

Work experience- at least two year sales working experience in related fields

Job type- full time

Required languages: English and able to communicate with mandarin speaking customers

Job specialisation- services, restaurant

If you have an interest in applying for this role, please WhatsApp me at 98198786 to apply. Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

• Preparing and cooking food to the highest standards in a timely manner.
• Overseeing and training Chef, Cook and Assistant Chef
• Ensuring that all food is cooked and presented to the required standard and specifications.
• Monitoring food wastage and implementing strategies to reduce waste.
• Contributing to the creation of new menu items and specials.
• Maintaining a clean and organized kitchen environment, ensuring that all health and safety standards are met.
• Ordering and managing the stock levels of the kitchen.
• Ensuring that all food is stored correctly, with proper labeling and rotation procedures.
• Assisting Junior Sous Chef, Sous Chef or Head Chef with any other tasks as required.

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

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!

We are seeking a skilled and enthusiastic Chef De Partie to join our Pastry team. You will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

Job Description :

• Prepare and bake a variety of pastry-based confectioneries according to recipes and standards.
• Accurately measure and weigh ingredients.
• Ensure compliance with hygiene, safety, and quality standards at all times.
• Support food and beverage operations as needed.
• Contribute to continuous improvement initiatives within the pastry workstation.
• Communicate effectively with team members and escalate customer feedback through appropriate channels.
• Maintain a clean and organized work area.

Requirements:

• Proven relevant experience or have worked in similar role.
• At least 2 years of experience in similar capacity.
• Knowledge of pastry-making techniques and baking methods.
• Familiarity with hygiene and safety regulations in a kitchen environment.
• Strong attention to detail and ability to follow recipes accurately.
• Excellent communication skills and ability to work well in a team.
• Ability to work efficiently in a fast-paced environment.
• Singaporeans & PR only.
• Possess relevant professional qualifications.
• Able to work independently & a good team player.
• Good interpersonal and communication skills.
• 6 days work week.
• 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 25 Jan 2025.

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

• Assist on menu creation and development.
• Supervising food preparation and presentation.
• Managing kitchen staff, including hiring, training, and scheduling.
• Ensuring food safety and sanitation standards are met.
• Monitoring inventory and ordering supplies.
• Maintaining kitchen equipment and facilities.
• Developing and implementing cost-saving measures.
• Ensuring consistency in food quality and portion sizes.
• Collaborating with management on budgeting and financial planning.
• Adhering to health and safety regulations.
• Handling customer inquiries and special requests regarding food preparation.

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

Job Description

DUTIES & RESPONSIBILITIES

• To oversee kitchen and kitchen crew.
• To ensure adequacy of supplies at the cooking stations.
• To prepare ingredients that should be frequently available.
• To follow the guidance of the sous chef or head chef and have input in news of presentation or dishes.
• To put effort in optimizing the cooking process with attention to speed and quality, and to control food wastage.
• To maintain a clean and neat work area.
• To maintain the high standard of hygiene and sanitation.
• To maintain the personal grooming. To work with fellow worker effectively and harmoniously.
• To check and maintain the cleanliness of the work area and kitchen storage.
• To write and follow the duty roster for section.
• To train cooks and trainees. To taste the food before serving including quality.
• To be familiar with kitchen equipment and utensils procedure and usage.
• To maintain the rotation of items used in Kitchen Department.
• To be familiar with emergency breakdown procedures, safety and accident prevention in the kitchen.
• To notify the out of service equipment and submit to Head Chef.
• To check and maintain the procedures of closing duties.
• May be requested to perform other related or unrelated duties as and when required by the management.

AWS | Performance Bonus | Career Progression | Family Care Leave | Medical & Dental Benefits

Come join us to express your Andaz as Chef de Partie if the following describes you.

You have the passion for providing fresh and inspiring experience through F&B offerings that reflects the hotel’s focus on quality. You are service-oriented, one who enjoys interacting with guests and always strive to delight your guests’ taste buds with your F&B offerings. You are hardworking and a good team-player who looks to teach and inspire the team to be their best every day.

As the Chef de Partie, you will assist to oversee the assigned kitchen section/station in the outlet and ensure that it runs according to the hotel’s strategies and performance standards whilst meeting associate, guest and owner expectations. You will be responsible to assist in the organising and setting up of the kitchen section as effectively as possible, monitor food and operating costs, manage and reduce wastage. You will also prepare consistent, high quality food products and provide courteous, professional, efficient and flexible service.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality management.
• Minimum 2 years work experience as Chef de Partie or 3 to 4 years work experience as Demi Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Qualification in Kitchen Production or Management will be an advantage.
• Experience in leading a diverse team with varying degrees of experience and talents will be an advantage.
• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.
• Simple spoken and written English.
• With a positive can-do attitude.
• Able to work shifts, weekends and public holidays.

At Monk’s Brew Club we believe that team is the sum of its member’s experiences!

At Monk's Brew Club, we’re more than just a café — providing a space that encourages conversation, collaboration, productivity and meaningful connections. It lends itself to quiet discussion, moments of thoughts and study but also serves equally for meeting, socialising and entertaining, in addition to introducing great new coffee beans and drinks to Singapore. It’s an ideal spot for thinking, for business or for pleasure.

If you aspire to be part of a fun, dynamic team that works hard yet plays harder this is the perfect place for you.

CHEF DE PARTIE

This role is for you, if you believe you belong in a contemporary workspaceand cafe that appeals to pioneers looking for and willing to share and collaborate on new ideas and themes. This is a space that serves consistently good coffee, unique brews and amazing fusion food.

If you take pride in your culinary skills and want every dish to be the best, for it to be a symbol of your skill, then this is the place for you. We assure you an atmosphere where you can grow and develop by learning new.

Your Role:

As the Chef de Partie at Monk’s Brew Club, you will use your skills to amaze the patrons of our establishment with excellent cooking according to our Head Chef’s recipes and specifications, and your work will be an important factor to our customers’ satisfaction.

In your role, you will assist Head Chef with inventory control, scheduling, ordering of kitchen supplies, and also be a mentor to your team members, building them up with the necessary skills to bring them to the next level.

You will have minimum of 3 years’ related experience in a Food & Beverage (F&B) establishment as a chef. To succeed in the role, you possess a friendly disposition, good communication skills and be able to work in a team.

· Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team

· Follow the Head Chef's guidance on kitchen operations

· Prep required ingredients and sauces

· Check, monitor and ensure adequate supply at the cooking stations

· Prepare specific food items and stock-up of required fresh produce for the day's usage

· Adhere to strict hygiene standards and good food handling practices at all times

· Responsible for stock rotation by ensuring the freshness of ingredients to be used

· To practice proper inventory management through the safeguarding of stock taking and ordering of supplies

· Any other skill-development or ad-hoc task as assigned

· Able to work under pressure in a fast-paced, yet fun environment

· Great communication skills with positive, interpersonal skills

· A team player with a good sense of job responsibility and a keen eye for details

· Honest willingness to learn and grow with the Company

Benefits:

We believe that our employees are like our family. The benefits we provide are what we would extend to any other family member

· Best in the market salary

· Annual salary increment (subject to performance)

· Free food and drinks

· Employee medical and insurance benefits

· 6-monthly bonus if we hit our targets (subject to performance)

· On the job training

· Sponsorship for industry standard certifications every 12 months (subject to performance)

Above all else, we guarantee a lot of fun!

· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

Avenue of Brands Pte Ltd was founded in 2024. We aim to serve quality food at affordable prices. We are a fast-growing brand and currently expanded to 8 outlets around Singapore. We are looking for candidates with passion in F&B to join our growing team!

• Responsible for daily outlet operations which includes effective scheduling, employee communications and training
• Ensure the highest safety and hygiene standards compliance with regulations
• Create a positive and rewarding customer experience
• Lead and motivate team members to achieve sales targets and customers satisfaction
• Other duties as assigned
• For Management Trainee - Fast track to Outlet Manager in 6 months (depending on performance)
• Wok experience preferred
• Incentives and medical benefits provided
• Multiple work locations available
• 5 days or 6 days per week
• Full Time

Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Requirements:

• Diploma/Degree in Culinary or equivalent.
• Relevant experience working in a similar role.
• Ability to work well in a team.
• 5 days work

Responsibilities:

• Execute and oversee the preparation of various pastries, desserts, and baked goods according to standardized recipes. Ensure high-quality presentation and taste of all pastry items.
• Contribute to the development and improvement of pastry recipes. Stay updated on industry trends and incorporate innovative ideas into the dessert menu.
• Maintain high standards of food quality, consistency, and hygiene. Conduct regular inspections to ensure that all pastry products meet the established standards.
• Supervise and coordinate the work of the pastry team. Provide guidance and training to junior pastry chefs and assistants.
• Monitor and manage inventory levels of pastry ingredients. Place orders for supplies to ensure the availability of necessary ingredients.
• Oversee the proper use and maintenance of pastry equipment. Report any malfunctioning equipment and coordinate repairs or replacements.
• Ensure that all food safety and sanitation standards are strictly followed. Implement and enforce proper hygiene practices within the pastry department.
• Coordinate with other kitchen departments to ensure smooth overall kitchen operations. Communicate effectively with the culinary team to synchronize efforts.
• Collaborate with front-of-house staff to address customer inquiries and special requests. Be prepared to discuss and recommend pastry items to customers.
• Ensure compliance with local health and safety regulations and food handling guidelines.
• Stay informed about new techniques, ingredients, and trends in the pastry and baking industry. Attend workshops or training sessions to enhance skills and knowledge.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• 1-2 years of experience as a Chef de Partie or in a similar supervisory role within a high-volume hospitality environment.
• Diploma or Certificate in Culinary Arts or equivalent professional qualification.
• Proven ability to lead and motivate team members.
• Meticulous attention to detail and a strong commitment to quality and hygiene.
• Excellent communication and interpersonal skills.
• Ability to work efficiently under pressure and manage multiple tasks simultaneously.

Job Descriptions:

· Create new recipes and refine taste profiles through experimentation

· Keeping up to date with new trends and products in the market

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

· Conduct food tasting and sensory evaluation

· Refine recipe formulation for mass production purposes

· Modify new product recipes and ingredient selection while taking note of shelf life and regulations

· Responsible for documentation of new recipes and imparting of skills to team members

· Work closely with the Executive Chef on the development and launch of new or improved recipes

Requirements:

· Recognised cuisine or pastry qualification or similar discipline

· Minimally 10 years of relevant experience in production kitchen and/or hotel industry

· Creative in food preparation and presentation

· Passionate in food product development with proven track record in R&D of French cuisines or patisseries

· Meticulous with good organizational skills

· Team player with good interpersonal skills

Only shortlisted candidates will be notified.

Please apply with an updated resume indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Job Responsbilities and duties:

1. Customer Service: Greeting customers, taking orders, and answering questions about menu items.
2. Food and Beverage Preparation: Making coffee, tea, and other beverages according to customer preferences. Preparing simple food items such as sandwiches, salads, and pastries.
3. Cash Handling: Operating the cash register, handling payments, and providing change to customers.
4. Cleaning and Sanitizing: Maintaining cleanliness and hygiene standards in the café by regularly cleaning surfaces, equipment, and dining areas.
5. Stocking and Inventory Management: Checking inventory levels of food, beverages, and supplies. Replenishing stock as needed and notifying management of low inventory.
6. Assisting with Food Service: Serving food and beverages to customers, either at the counter or at tables.
7. Handling Customer Inquiries and Complaints: Addressing customer concerns and resolving issues in a professional and courteous manner.
8. Team Collaboration: Working closely with other café staff members to ensure smooth operations and a positive customer experience.
9. Following Health and Safety Regulations: Adhering to health and safety guidelines, including proper food handling procedures and maintaining a safe work environment.
10. Maintaining Equipment: Cleaning and maintaining coffee machines, espresso makers, and other equipment to ensure they are in good working condition.

Salary: $ 2000-3500
Working Days: 5.5 days per week (alternating weekly: Week 1 has 5 days, and Week 2 has 6 days).
Working Timing: 9.5 hours (Monday - Thursday); 10 hours (Friday - Sunday)
Working Location: Parkway Parade, Great World City

Benefits:

•Performance bonus

•New Joiner Incentive

•Transport Allowance

•Manpower Support Allowance

•Flexible Leaves

•Staff Discounts

•Various Incentives

•Staff Claims

Job Scope:
•Maintain hygiene and cleanliness of the Roast section.
•Follow food standards and execute tasks as directed.
•Continuously improve skills and ensure dish quality.
•Handle ingredient prep, storage, and equipment upkeep.
•Support operations, address issues, and manage discipline.

Job requirement:

•1-3 years of relevant experience required

•Hygiene certification required

EA License No.: 96C4864

Reg.No.: R24124620 BEE SIN HOEY

RESEARCH AND DEVELOPMENT CHEF Job description

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

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 (Chinese cuisine) is required for this position.

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

3.Good in Cutting,managing raw material.

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

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

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Chef de Partie.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• The incumbent will assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Promote the safe use of the kitchen and its equipment.
• Upkeeping the hygiene standards in the kitchen.
• Ensure all relevant food controls, correct temperatures are logged and the agreed standards of food preparation and presentation are adhered to at all times.
• Attend any training that is required by the company.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites to be changed daily or when necessary. Ensure good personal hygiene.
• Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and inform the Chef de Cuisine or Executive Sous Chef of any relevant shortages.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering when food supplies are running low in stock in store or cold room.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with the restaurant service staff and ensuring all necessary prep work is completed prior to the commencement of service.
• Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required.
• To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after the shift has finished.
• Ensure that recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive chef’s and restaurant standards.
• To provide a clear handover during shift changes
• To report any problems, accidents or kitchen equipment defects to the Executive Chef.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
• Any other tasks as assigned by the Executive Chef.

Job Requirements

• Professional qualification in a related field
• 3 to 5 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong interpersonal, communication and organizational skills.
• Able to work well in a team

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

We're looking for Fulltime Kitchen Crew

The Paulaner Brauhaus Singapore family is growing and looking for new members with all backgrounds and experience to join our diverse family.

We are the Asian flagship store of the Paulaner brewery and offer a wide range of premium quality beers and typical dishes from Bavaria in an authentic environment.

What can we offer you?

Exciting international environment

Opportunities for individual development

Competitive salary, bonus

Training & great career opportunities

Meals, Uniform, Transport provided

25% staff discount

You are:

Experienced with highest level of professionalism
Able to work under pressure
Passionate of your work to offer the best possible service
English speaking with minimum Secondary School Education

Candidates who require work pass need not apply, unfortunately, there's no quota available.

Your responsibilities:
Provide effective production of high quality products

Come over to our booth to pass us your CV or you could

forward to [email protected].

We will contact relevant candidates only, thank you for your understanding.

Prost,

Paulaner Bräuhaus Singapore

Job Description & Requirements

1. Kitchen Operations:Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development:Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control:Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control:Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training:Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication:Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

Qualifications:

• Proven experience as an Assistant Head Chef or in a similar role.
• Strong culinary skills and creativity.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong leadership, communication, and interpersonal skills.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.