Total 287 sous chef job vacancies

Food and Beverage is what adds flavour to a stay! Guests love to enjoy delicious, freshly-prepared and beautifully presented food. To deliver a great guest experience – as the Commis Chef, as a member of the kitchen team, will assist in preparing food in a timely manner, helping guests to have memorable experiences whenever and wherever they dine.

Your day-to-day:

• Prepare and cook orders in accordance with portion and quality standards specified in recipes
• Control food usage to minimize waste
• Advise supervisor of low inventory items; assists in receiving items and taking inventory as required
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed any local laws regarding health and safety
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters
• Follow all established safety protocols and procedures at all times. Immediately report any unsafe or malfunctioning equipment or any safety incident to the supervisor or manager on duty
• May assist by performing dish washing or other kitchen duties as needed
• Work as part of a team and communicate with other departments as per hotel procedures to ensure excellent quality and service
• May occasionally interact directly with guests
• May assist with other duties as assigned

Accountability

Key Metrics –

• Completion of daily operational tasks

What we need from you?

• Basic reading, writing and math skills. Some food preparation experience or training preferred.
• Carrying or lifting items weighing up to 50 pounds / 23 kilograms
• Standing up and moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are used frequently when interacting with the other cooks, wait staff and supervisors
• Reading and writing abilities are used often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff or when monitoring inventory
• Mathematical skills, including basic math, percentages, quantities and variances are used frequently
• Have the ability to work a flexible schedule including nights, weekends and/or holidays

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

• Free Duty Meals
• Uniform
• Birthday Leave
• Annual Leave
• Sick Leave
• Marriage Leave
• Compassionate Leave
• Maternity / Paternity Leave

About us

Suntec Singapore Convention and Exhibition Centre

Suntec Singapore is renowned as Asia’s top international venue and the World’s Leading Meetings & Conference Centre by the World Travel Awards. Hosting over 20,000 events, it offers 42,000 square metres of MICE space, including 36 meeting rooms, 12,000 square metres of exhibition space, and two auditoriums with a total capacity of 6,850 seats. With its prime location, flexible spaces, award-winning F&B, advanced technology, and professional service, Suntec Singapore delivers a seamless, customizable event experience, truly embodying 'The Preferred Place To Meet'

The role

As a Sous Chef at Suntec Singapore, you will be responsible for assisting the Executive Chef in leading the kitchen team, with a special focus on halal-certified food preparation for MICE (Meetings, Incentives, Conferences, and Exhibitions) events. You will oversee the day-to-day kitchen operations, ensuring that all food served meets halal standards and the highest quality for large-scale events. Your role involves maintaining excellent kitchen hygiene, managing a team of chefs, and ensuring that all dishes align with event specifications and guest expectations.

Your responsibilities will include:

• Food Preparation & Quality Control:

• Ensure that all food prepared in the kitchen meets halal certification standards, particularly for Muslim guests and events.

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations that cater to the diverse clientele at Suntec Singapore.

• Event Coordination & Execution:

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Work closely with catering teams to ensure that halal requirements are strictly adhered to during MICE events.

• Team Leadership & Development:

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand halal food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Hygiene & Compliance:

• Ensure that the kitchen adheres to all food safety, hygiene, and halal certification regulations, including handling, storing, and preparing halal ingredients separately.

• Monitor kitchen cleanliness, ensuring that it meets the highest sanitation standards and that all team members follow hygiene protocols.

• Conduct regular checks of equipment, inventory, and workspaces to maintain a safe and clean working environment.

• Inventory & Cost Management:

• Assist in managing kitchen inventory, ensuring that all halal ingredients are stocked, fresh, and ready for use.

• Monitor food costs and assist in managing the kitchen budget to ensure cost-effectiveness without compromising on quality.

• Work closely with suppliers to source high-quality halal-certified ingredients and manage relationships with vendors.

Who we look for - the ideal profile:

• Diploma or Degree in Culinary Arts, Food & Beverage Management, or a related field.

• At least 4-6 years of experience as a chef in a halal-certified kitchen, with experience in banquet and large-scale event catering preferred.

• Strong understanding of halal food preparation standards and certification requirements.

• Proven experience in leading a kitchen team and managing food production for large-scale events.

• Excellent cooking and food presentation skills, with attention to detail.

• Knowledge of food safety and hygiene regulations.

• Ability to work under pressure and manage multiple tasks simultaneously.

• Individuals who find joy in making our customers happy.

• Team players who love working with others and are not afraid to take ownership of their actions.

• Proactive individuals who are eager to pitch in and support across various functions, demonstrating a willingness to collaborate and contribute.

• A sense of humor and a smile are essential.

What we offer:

• Our people make the difference. Suntec Singapore Convention & Exhibition Centre has cultivated a distinct corporate culture over the years with a strong belief and focus in developing and investing in our people. 

• We provide numerous opportunities for professional development, accompanied by enjoyable activities designed to promote your well-being. And hey, we ensure equitable compensation for your dedication and effort.

• You will work with many brilliant co-workers who are movers and shakers of the industry, as well as with leading clients and ecosystem partners across all categories to shape the guests’ experience across a myriad of events in the years to come.

ANEMELO Greek Restaurant is a new dining destination opening in Singapore, inspired by authentic Greek hospitality, quality ingredients, and genuine guest experiences.

We are looking for passionate, dedicated, and motivated individuals to join our opening team.

Responsibilities: 

1. Assist the Head Chef in managing daily kitchen operations 
2. Supervise kitchen staff and ensure smooth workflow during service 
3. Ensure food quality, consistency, and presentation meet company standards 
4. Enforce hygiene, food safety, and workplace safety regulations 
5. Support menu execution, preparation, and kitchen mise en place 
6. Assist with staff training, scheduling, and performance supervision 
7. Monitor stock usage, ordering, and proper storage of ingredients 
8. Coordinate with front-of-house teams to ensure efficient service 
9. Assist with opening, closing, and kitchen reporting duties 

Requirements:
- At least 4 years of work experience
- 5 day work week based on roster
- Able to work on weekends and Public Holidays

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.
• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.
• Strong understanding of kitchen operations, food safety, and hygiene standards.
• Proficient in spoken and written English.
• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).
• Pleasant, dynamic personality with strong leadership and teamwork skills.
• Positive “can-do” attitude and willingness to guide and train junior staff.

Roles & Responsibilities

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications/Experience:

1. Minimum Diploma qualification.
2. Minimum 8-year experience in Food & Beverage service.
3. Oral and written of English required
4. Basic knowledge in Microsoft office.
5. Pleasant with dynamic personality.
6. Have an absolute 'can do' attitude.

Job Summary

The Sous Chef assists the Executive Chef in overseeing the daily kitchen operations, ensuring the preparation and delivery of high-quality food while maintaining food safety, hygiene, and kitchen efficiency. The Sous Chef is responsible for supervising kitchen staff, managing food production, maintaining quality standards, and supporting menu development.

Key Responsibilities

Kitchen Operations

• Assist the Executive Chef in managing the day-to-day kitchen operations.
• Ensure all dishes are prepared and presented according to company standards and recipes.
• Monitor food quality, portion control, and presentation before service.
• Coordinate and supervise food preparation during service periods.
• Ensure timely production and delivery of all menu items.

Team Leadership & Training

• Supervise and guide Chef de Partie, Commis Chefs, and Kitchen Assistants.
• Train and mentor kitchen staff on cooking techniques, food safety, and kitchen procedures.
• Assist in scheduling kitchen staff and allocating duties.
• Foster teamwork and maintain a positive working environment.

Food Safety & Hygiene

• Ensure compliance with all food hygiene and sanitation regulations.
• Maintain cleanliness and organization of all kitchen areas.
• Conduct regular checks on food storage, labeling, and temperature control.
• Ensure compliance with company SOPs and local food safety requirements.

Inventory & Cost Control

• Monitor stock levels and assist in ordering ingredients and supplies.
• Minimize food wastage through proper planning and stock rotation.
• Conduct stock checks and inventory counts when required.
• Ensure proper storage and handling of all food products.

Menu Development

• Assist the Executive Chef in developing new menu items and seasonal specials.
• Participate in menu tastings and recipe standardization.
• Provide suggestions to improve food quality and kitchen efficiency.

Health & Safety

• Follow workplace safety policies and procedures.
• Ensure kitchen equipment is used and maintained properly.
• Report equipment faults and maintenance issues promptly.

Responsibilities

• Assists the Head Chef in carrying out 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
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create 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
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of 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
• If and when directed by the Head Chef, 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
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Overall Job Objectives:

Are you a passionate and skilled culinary professional looking to take the next step in your career? We are seeking a Sous Chef to join our dynamic team. Whether you're currently a Cook or Chef de Partie (CDP), this is your opportunity to challenge yourself by supporting our culinary team in creating exceptional dishes. You’ll play a key role in delivering memorable dining experiences and contributing to the smooth operation of our restaurant/café kitchen.

Candidate must be experienced and capable of running a fast-paced operation doing 2–3 turns for each meal period while maintaining very high food standards. They must have a stable work history with a minimum of 5 years’ relevant culinary experience in all past roles, as we are building a team for the long run. The role requires consistency in recipe execution and a commitment to maintaining food quality and safety standards.

Core Responsibilities:

• Prepare and present high-quality dishes that meet the head chef’s standards, ensuring consistency and excellence.

• Collaborate with the team to maintain the highest standards of food quality and service.

• Uphold safety and sanitation best practices to maintain a safe, clean, and organized kitchen environment.

• Conduct stocktaking, manage inventory, and handle supply orders to support smooth operations.

• Address kitchen-related issues promptly and provide support in other areas of the kitchen when necessary.

Job Specifications:

• A diploma or degree in Hotel Management or Culinary Arts (preferred but not required).

• Minimum 5 years’ relevant culinary experience in a restaurant or hospitality setting.

• Experience in Korean cuisine is an advantage due to our menu focus at certain outlets. (Not required)

• Strong teamwork and collaboration skills, with the ability to work both independently and as part of a team.

• Passion for creating great food and delivering exceptional service.

• Knowledge of safety and hygiene best practices, with excellent multitasking and organizational abilities. (A plus, but not required.)

• Flexibility to work shifts, including weekends and public holidays, based on business needs.

• This role may require standing for extended periods and handling moderately heavy kitchen items as part of daily duties.

Key Deliverables:

• Prepare and present high-quality dishes in line with the head chef's standards and ensure consistency across all meals.

• Collaborate with the culinary team to maintain high standards of food quality, service, and kitchen operations.

• Ensure a safe and sanitary kitchen environment by adhering to safety and hygiene regulations.

• Manage stocktaking, order supplies as needed, and maintain inventory accuracy.

• Handle any kitchen-related issues efficiently and assist in other areas when required.

Benefits of the role:

• Monthly variable sales incentive

• Annual completion bonus of 1 month salary (For Full-time if applicable)

• Medical coverage (For Full-time if applicable)

• Group discount (Dining & Salon)

• T⁠raining & Career Growth

• Opportunity to cross-rain at Overseas Outlets

INITIA GROUP is the biggest brand concept leader in Singapore & Malaysia. We have been in the beauty and F&B industry for years and are now in Art, Retail, and Photo Studios. We are a fast-paced growing company, bringing all unique and on-trend concepts. We have a lot of expansions going on and we need additional talents in our growing family.

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If you’re excited about our company’s vision for this position and want to start the path of becoming one of our future leaders, we’d like to hear from you.

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You may visit our website to learn more about us: https://initia.sg/

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-Develop new menu options based on seasonal changes and customer demand.
-Assist with the preparation and planning of meal designs.
-Ensure that kitchen activities operate in a timely manner.
-Resolve customer problems and concerns personally.
-Monitor and record inventory, and if necessary, order new supplies.
-Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
-Recruit and train new kitchen employees to meet restaurant and kitchen standards.
-Create schedules for kitchen employees and evaluate their performance.
-Manage the kitchen team in the executive chef's absence.
-Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
-Ensuring proper food temperatures when cooking and proper storage afterward
-Keeping the workstation and kitchen equipment clean, organized and sanitized

Job Description & Requirements

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.

• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.

• Strong understanding of kitchen operations, food safety, and hygiene standards.

• Proficient in spoken and written English.

• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).

• Pleasant, dynamic personality with strong leadership and teamwork skills.

• Positive “can-do” attitude and willingness to guide and train junior staff.

Job Description & Requirements

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.

• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.

• Strong understanding of kitchen operations, food safety, and hygiene standards.

• Proficient in spoken and written English.

• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).

• Pleasant, dynamic personality with strong leadership and teamwork skills.

• Positive “can-do” attitude and willingness to guide and train junior staff.

Company Overview

Set amidst 15 acres of lush greenery, Shangri-La Hotel, Singapore offers luxurious guestrooms, suites, serviced apartments, and residences. Renowned for legendary Asian hospitality, it features exquisite dining, landscaped gardens, and Singapore’s first CHI, The Spa at Shangri-La.

Job Summary

Lead the daily operations of the local cuisine section, ensuring authentic, high-quality buffet and live cooking experiences. Mentor chefs, enforce food safety, and collaborate on menu planning to deliver exceptional guest satisfaction in a fast-paced hotel environment.

Responsibilities

• Oversee daily operations of the local cuisine section, including wok and live cooking stations, to ensure efficient service delivery
• Execute high-volume buffet service with consistent quality, speed, and guest satisfaction
• Supervise live cooking stations to ensure engaging guest interaction and professional showmanship
• Maintain authenticity and excellence in local dishes, focusing on wok-fried specialties
• Lead, train, and mentor chefs assigned to buffet and live cooking stations to enhance team performance
• Ensure strict adherence to recipes, portion control, and plating standards for consistent presentation
• Monitor food replenishment cycles to maintain freshness and appealing buffet displays
• Enforce food safety, hygiene, and HACCP compliance across all stations to meet regulatory standards
• Manage mise en place planning and station readiness to optimize peak service efficiency
• Collaborate with the Executive Chef on menu planning, emphasizing local and seasonal ingredients
• Control food costs by minimizing waste and optimizing ingredient use
• Coordinate with service teams to ensure seamless guest experience and smooth operational flow

Required competencies and certifications

• Diploma or Degree in Culinary Arts or equivalent professional training
• Minimum 8 years of culinary experience with at least 3 years in a supervisory role, preferably in buffet or high-volume hotel dining
• Strong expertise in local cuisine and wok cooking techniques
• Proven experience managing live cooking stations or open kitchens
• Demonstrated leadership skills with experience supervising kitchen teams
• Solid knowledge of food safety, hygiene, and HACCP standards
• Ability to perform under pressure in fast-paced, guest-facing environments
• Good communication skills with a proactive and service-oriented mindset

POSITION: Chef Assistant (North & South Indian Cuisine)

LOCATION: Central area

DEPARTMENT: Food & Beverage

ROLE OVERVIEW:

We are looking for a dependable and hardworking Assistant Chef to support kitchen operations and assist in the preparation and cooking of North and South Indian cuisine. The role requires good hygiene practices, commitment, and flexibility to work rotational shifts, weekends, and public holidays.

KEY RESPONSIBILITIES:

• Prepare food ingredients (cutting, cleaning, marinating, portioning, etc.)
• Assist the Chef in cooking North and South Indian dishes
• Support daily kitchen operations to ensure smooth and timely service
• Maintain excellent personal hygiene at all times
• Ensure cleanliness of kitchen, equipment, and workstations
• Follow recipes, instructions, and food quality standards
• Assist with plating and food presentation when required
• Be punctual and maintain good attendance and time discipline
• Support the team to deliver good food quality and customer satisfaction

REQUIREMENTS:

• Basic experience or knowledge in North and South Indian cuisine
• Able to prep food and assist in cooking
• Possess a valid Food Hygiene Certificate (or willing to obtain one)
• Good understanding of cleanliness and food safety practices
• Committed, responsible, and willing to learn
• Customer-oriented and a good team player
• Able to work rotational shifts, weekends, and public holidays

Role Description

A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.

Specific Responsibilities

Individual to be involved in:

1. Directing the food preparation process and delegating tasks

2. Supervising, motivating and working closely with other Chefs of all levels

3. Assisting with determining food inventory needs, stocking and ordering

5. Assisting the Head Chef to create menu items, recipes and develop dishes

4. Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Competencies

1. Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs.

2. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards.

3. Manage the kitchen team in the executive chef's absence while ensuring sanitation regulations and safety regulations.

4. Duration of Attachment Offered

24 Months

Roles & Responsibilities

• Oversee and manage all operational duties within the pastry department.
• Ensure all products meet established standards for quality, consistency, taste, and presentation.
• Monitor and control food and production costs to maximize efficiency and minimize wastage.
• Develop and create pastry menus, seasonal specialties, and innovative product offerings.
• Maintain high standards of personal hygiene and comply with all food handling and preparation procedures.
• Ensure full compliance with food safety, hygiene, and sanitation regulations in accordance with statutory requirements.
• Maintain cleanliness and proper upkeep of kitchen facilities, baking equipment, refrigerators, and workstations to meet sanitary standards.
• Manage inventory levels, stock control, and ordering of pastry ingredients and supplies.
• Train and guide junior kitchen staff where required to ensure consistent quality and operational standards.
• Support continuous improvement initiatives to enhance product quality, productivity and customer satisfaction.

Job Requirements

• Minimum 5 years of relevant experience in a pastry kitchen.
• Strong knowledge of pastry production, baking techniques, dessert preparation and food safety standards.
• Proven ability to manage food costs, inventory, and production planning.
• Creative mindset with a passion for pastry and dessert innovation.
• Ability to work effectively under pressure in a fast-paced environment.
• Able to work on weekends and public holidays.