Total 1,442 job vacancies in Singapore

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

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

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Able to work on night shift

• Ensure that all food production meets/exceeds standards.
• Work effectively with all kitchen team to ensure a high level of service experience.
• Exercise cost control in minimizing wastages and spoilage of food products.
• To ensure knowledge of the product is maintained and communicated to all relevant personnel.
• To report any maintenance issues to Head Chef immediately.
• Ensure strict adherence to food safety, sanitation and hygiene requirements and practices.
• Follows and adheres to Company policies, processes, and procedures accordingly.
• Adhoc duties/projects assigned by Head Chef.

Requirements:

• Minimum professional certificate in Culinary Arts.
• At least 1 year of relevant working experience.
• Able to lead and is a team player.
• Able to work in a fast-paced environment.
• Able to work on weekends and PH.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

*To be able to do Asian Cuisine.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Key Responsibilities:

Menu Planning and Development:

Creating and updating menus, considering factors like budget, seasonal ingredients, and customer preferences.

Food Preparation and Cooking:

Preparing a wide range of dishes, ensuring quality and presentation standards are met.

Kitchen Management:

Overseeing all kitchen operations, including food storage, inventory management, and equipment maintenance.

Staff Supervision and Training:

Managing kitchen staff, delegating tasks, and providing guidance on cooking techniques and safety procedures.

Food Safety and Hygiene:

Ensuring compliance with all health and safety regulations, including proper food handling and storage.

Essential Skills:

Culinary Expertise:

Strong cooking skills, knowledge of various cuisines, and experience with different cooking techniques.

Leadership and Management:

Ability to lead and motivate a team, delegate tasks effectively, and maintain a positive work environment.

Organizational and Time Management:

Ability to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure.

Communication and Interpersonal Skills:

Ability to communicate effectively with kitchen staff, wait staff, and other team members.

Problem-Solving and Decision-Making:

Ability to troubleshoot issues, make quick decisions, and adapt to changing situations.

Job Description

To perform cooking duties in a non-aircon catering company (central kitchen).

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Working hours: 6am to 3pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: ideamgt@yahoo.com.sg

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Responsibilities:

• Prepare and cook assigned dishes for serving according to the menu

• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time

• Process all food according to companies and government regulatory control

• Ensure safe operations of all equipment and report any faulty equipment to superior immediately

• Comply with hygiene and safety regulations set by the Company, clients and government

• Perform any other related duties as assigned by immediate superior.

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures

• Follow all Emergency Response plans on site

• Follow procedures for identifying, assessing and controlling hazards and risks 

• Adhere to and maintain food handling standards and food safety plan at all times

We are looking to hire a commendable executivechef to manage our kitchen staff and to resolve kitchen issues swiftly. Theexecutive chef attracts and retains staff, maintains a cooperative relationshipwith team members, optimizes staff productivity, and serves as a replacement inteam members' absence. You will train staff to use new recipes, cookingtechniques and equipment, and oversee cooks performing food preparation.

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting platepresentations.
• Reviewing staffing levels to meet service, operational, and financialobjectives.
• Hiring and training kitchen staff, such as cooks, food preparationworkers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipmentsupplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customerproblems and complaints.

Qualifications:

• Relevant experience in a similar position or related role
• Preferably with Spanish experience

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and onpublic holidays.

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• Experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Summary

Sous Chef for halal catering company supporting kitchen operations and leading staff to deliver high-quality food with consistent taste and presentation while maintaining hygiene standards and efficient inventory management.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations to ensure efficient workflow
• Lead and supervise kitchen staff to maintain smooth operations and high performance
• Ensure consistent food quality, taste, and presentation by monitoring preparation and cooking processes
• Maintain strict food hygiene and kitchen cleanliness standards to comply with safety regulations
• Monitor inventory levels and coordinate ordering of supplies to prevent shortages
• Train and mentor junior kitchen staff to enhance their skills and performance
• Manage the kitchen independently during the Head Chef’s absence to maintain operational continuity
• Communicate effectively with team members and manage time efficiently in a fast-paced environment

Required competencies and certifications

• Possess Food Safety / Hygiene certification

Preferred competencies and qualifications

• Minimum 3-5 years of relevant kitchen experience
• At least 1-2 years in a supervisory role
• Experience in catering operations preferred

Interested applicants please email resume to : accounts@ohsfarm.com.sg or call 6448 8878 HR

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Looking for Thai Cuisine head chef who can manage and do the cost and operations of a stall within a food court located in Changi Business Park. Mostly dealing with office crowd with strong lunch and dinner crowd

working hours: 12 hours with 1 hr break, 5 working days

PH and Sat, Sun not required to work

Uniform provided

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

This role is responsible for the overall management and leadership of the kitchen. This includes menu execution, kitchen operations, cost control, staff supervision, food quality, and adherence to hygiene and safety standards. The role ensures that the culinary concept and standards of the establishment are consistently delivered and continuously improved.

     Operational Management

·       Oversee daily kitchen operations to ensure smooth preparation and service.

·       Ensure food quality, taste, texture, and presentation meet established standards.

·       Plan and coordinate production schedules and mise-en-place requirements.

·       Manage workflows during service to maintain efficiency and timely service delivery.

     Menu Planning & Culinary Development

·       Develop, refine, and standardize menus in line with restaurant concept and customer expectations.

·       Create new dishes, seasonal menus, specials, and event menus as required.

·       Conduct tasting sessions and ensure recipe documentation is accurate and updated.

·       Balance culinary creativity with cost considerations and operational feasibility.

     Cost Control & Inventory Management

·       Monitor food cost, portioning, wastage, and yield to achieve cost targets.

·       Review and approve ingredient orders and supplier deliveries.

·       Ensure proper inventory control, storage practices, and stock rotation.

·       Work with procurement on supplier evaluation and product sourcing.

      People Management & Leadership

·       Lead, supervise, coach, and mentor kitchen staff across all levels.

·       Conduct training to improve skills, consistency, and productivity.

·       Participate in recruitment, performance reviews, and workforce planning.

·       Uphold discipline and professional kitchen conduct in accordance with company policies.

      Hygiene, Food Safety & Workplace Safety

·       Ensure compliance with SFA/NEA regulations and internal hygiene standards.

·       Maintain the cleanliness of the kitchen environment and equipment.

·       Ensure that proper sanitation, temperature control, allergen awareness, and food handling practices are strictly followed.

·       Address equipment faults and hazards promptly.

·       Perform any ad-hoc duties assigned by your superior.

Responsibilities:

• Prepare and cook dishes from menus according to the restaurant’s standards
• Ensuring the food preparation areas are clean and hygienic
• Ensure food quality, consistency, and presentation meet company standards
• Maintain cleanliness and organization of the workstation and ensure compliance with food safety regulations
• Packing and organising of cooked and uncooked food
• Leading a team of cooks and trainee to execute day to day operations
• Ensure adherence to portion control and minimize food waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar role preferred
• Strong understanding of cooking methods, ingredients, and kitchen equipment
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

We are launching a new patisserie concept in the heart of Orchard Road, centred around refined craftsmanship, timeless design, and thoughtful indulgence. This space brings together precision pastry work with a sense of occasion, creating an experience that is both elevated and inviting.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Oversee daily food service operation and maintain food quality and consistency on a day-to-day basis
• Train and provide specific guidelines and exacting standards on how to prepare each menu item
• Preparing and checking quality of ingredients
• Ensuring great presentation before food is served
• Keeping a sanitized and orderly environment in the kitchen
• Monitoring stocks and place order when there are shortages
• Attend and contribute in required meetings
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise
• Being awesome role model for junior team members

Requirements:

• Minimum 5 years of kitchen experience with 2 years in a supervisory role
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Looking for economic rice head chef who can manage and do the cost and operations of a stall within a food court located in Changi Business Park. Mostly dealing with office crowd with strong lunch and dinner crowd

working hours: 12 hours with 1 hr break, 5 working days

PH and Sat, Sun not required to work

Uniform provided

Job Responsibilities

• Manage and oversee a specific kitchen section (e.g. pastry, grill, hot kitchen)

• Prepare and cook dishes according to recipes and quality standards

• Ensure consistency in taste, portioning, and presentation

• Supervise and guide junior kitchen staff (e.g. Commis Chefs)

• Maintain cleanliness and organisation of the workstation

• Monitor stock levels and assist with ordering ingredients

• Ensure proper storage and stock rotation

• Comply with food safety and hygiene standards

• Assist the Sous Chef and Head Chef during service

• Ensure smooth kitchen operations during busy periods

Job Requirements

• Previous experience as a Chef de Partie or similar role

• Strong knowledge of cooking techniques and kitchen operations

• Ability to work in a fast-paced environment

• Good leadership and teamwork skills

• Strong attention to detail and time management

• Knowledge of food safety standards

What’s in it for you
The Pastry Chef De Partie ensures the pastry section operates with precision and creativity, crafting desserts that balance technique and flair. They ensure consistency, quality, and presentation while maintaining smooth kitchen operations, bringing a touch of elegance and a little sweetness creating a home-away-from-home experience for our Members.


We are looking for someone who is

• Passionate about pastry, detail-oriented, and takes pride in creating desserts and bread that delight both the eye and the palate

• Ability to work efficiently in a fast-paced kitchen

• Proactive, with strong coordination skills

• Team-focused with a positive, professional attitude

• Knowledgeable of food safety and hygiene standards

• Able to work rotating shifts, including weekends and public holidays (no midnight shifts)
  

Key responsibilities include (but not limited to)

• Preparing and presenting high-quality American desserts and pastry items

• Managing mise en place and production for the pastry section

• Ensuring consistency, quality, and presentation standards

• Assisting with menu development and new dessert ideas

• Maintaining cleanliness and food safety standards at all times

• Monitoring stock levels and minimizing waste

• Working closely with the Executive Pastry Chef and pastry team during service