Savoury Chef

Le Matin

Founded in 2020 – Le Matin, or “the morning” in French is a French-inspired patisserie with an ever-evolving menu of unique pastries, expertly-crafted from exciting ingredients sourced from the world over.

Our Story

Born amidst the turbulence of the 2020 epidemic, Le Matin Patisserie defied the odds and rose above the daunting challenges. With an unwavering determination, we embarked on a mission to redefine the world of viennoiserie and desserts, treating our cherished customers to an unparalleled artisanal experience.

The Le Matin Kitchen started its humble roots at 10 Raeburn Park in Tanjong Pagar. Our Patisserie then opened at Ion Orchard, with a brand-new concept café serving brunch & desserts.

Our legacy now continues vicariously though our supporting partners.

We are looking for Savoury Chefs to join our team.

Key Responsibilities

• Food Preparation & Execution: Prepare ingredients, cook proteins, and assemble dishes to order according to standard recipes and operating procedures.
• Mise en Place: Ensure all necessary ingredients, sauces, and station equipment are prepped, organized, and ready for service.
• Inventory Management: Monitor food stock, rotate ingredients (FIFO/FEFO), minimize wastage, and assist with ordering and receiving supplies.
• Quality Control: Check food temperature, portion sizes, and final plating aesthetics before dishes are served to customers.
• Hygiene & Safety: Maintain a clean, sanitized workspace, comply with food handling regulations, and follow all occupational health and safety protocols

Core Requirements

• Experience: Proven background working as a cook or chef in a professional, fast-paced kitchen environment.
• Culinary Skills: In-depth knowledge of various cooking methods, food preparation techniques, and culinary flavor profiles.
• Physical Stamina: Ability to stand for long hours, perform repetitive tasks, and work efficiently in a high-heat, stressful environment.
• Teamwork & Communication: Strong capability to collaborate seamlessly with the broader pastry, hot kitchen, and front-of-house teams.