We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Location: One-North

• Bakery – Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Pastry – Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.

Mandatory requirements:

• 2 to 3 years’ experience working in Kitchen settings. Needs to be familiar with kitchen equipment.
• Diploma/certificate in pastry or related fields.

Interested candidate, kindly send a copy of your resume to: [email protected]

Jessica Fong Zhi Tong [R1879124]

Email Address: [email protected]

Recruit Express Pte Ltd

EA Licence No: 99C4599

Core Responsibilities: (list in order of critical deliverables)
• Bakery – Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Pastry – Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.
• prepare and bake a wide range of pastries, desserts, breads, and other baked goods according to established recipes.

Mandatory requirements:
• 2 to 3 years’ experience working in Kitchen settings. Needs to be familiar with kitchen equipment.
• Diploma/certificate in pastry or related fields.
• Strong attention to detail and accuracy.
• Ability to work independently and as part of a team
• Excellent organizational and time management skills.

TELE me at @yijingggggg or WA me at https://wa.me/+6598623556 NOW!
Interested candidates, please submit your resume to [email protected]

Alison Chen
Outsourcing Team
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

Key Responsibilities:

• Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.

Qualification:

• 2-3 years' experience working in kitchen
• Diploma/certificate in pastry or related fields

TELE me at @renovatingmyhouse or WA me at https://wa.me/+6586882353 NOW!
Interested candidates, please submit your resume to [email protected]

Celine Liew
Outsourcing Team
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

• Bakery – Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.

• Pastry – Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.

Email: [email protected]

Whatsapp: 96503173

Telegram: @jesswongie

Jessie Wong Yuan Si

Personnel EA License No.: R2197171

Recruit Express Pte Ltd (EA Licence No.: 99C4599)

• 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 Malay cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Malay dishes
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Location:

Biopolis, Buona Vista (work on-site)

Salary:

$2,800 – $3,300

Working Hours:

Mon to Fri, office hours

Job Scope:

Report to the Regional Leader, Culinology, APAC.

To prepare and bake a wide range of pastries, desserts, breads, and other baked goods according to established recipes.

• Bakery – Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Pastry – Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.

Requirements:

• 2 to 3 years of experience working in kitchen settings. Needs to be familiar with kitchen equipment.
• Diploma/certificate in pastry or related fields.
• Strong attention to detail and accuracy.
• Ability to work independently and as part of a team
• Excellent organizational and time management skills.

WA me at https://wa.me/+6584998483 NOW!

Interested candidates, please submit your resume to [email protected]

JeAnn Leow

Outsourcing Team

Recruit Express Pte Ltd (EA Licence No.: 99C4599)

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Core Responsibilities: (list in order of critical deliverables)
• Bakery – Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Pastry – Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.
• prepare and bake a wide range of pastries, desserts, breads, and other baked goods according to established recipes.

Mandatory requirements:
• 2 to 3 years’ experience working in Kitchen settings. Needs to be familiar with kitchen equipment.
• Diploma/certificate in pastry or related fields.
• Strong attention to detail and accuracy.
• Ability to work independently and as part of a team
• Excellent organizational and time management skills.

TELE me at @yijingggggg or WA me at https://wa.me/+6598623556 NOW!
Interested candidates, please submit your resume to [email protected]

Alison Chen
Outsourcing Team
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
2. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.
3. Control all the pastry and bakery order stocks.
4. Attend BEO meeting if Pastry Chef off duty.
5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.
6. Room service room amenity.
7. Check on all a la carte stock, available, fresh, date and labelled.
8. Work closely with Pastry Chef on the 39 points checklist.
9. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
10. Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef.
11. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 1 year of experience in similar capacity
• Able to work in a fast-paced environment
• Able to multi tasked and committed to the quality of food served
• Excellent working attitude and willing to constantly grow his/her skills

We are excited to announce the opportunity to grow our expanding team at Barbary Coast.

Situated on North Canal Road in Boat Quay we are synonymous with good drinks, good service and good times.

We are looking for a hard-working and experienced Chef to join the team.

You will:

• Be part of the Kitchen team that produces the best food pairings possible
• Ensure the quality control and presentation of all food items
• Manage food preparation, monitor portion and waste control to maintain profit margins
• Ensure proper handling and storage of all food items in accordance with hotel standards and
• sanitation/health regulations
• Put effort in optimizing the cooking process with attention to speed and quality
• Ensure adequacy of supplies at the cooking stations
• Maintain a hygienic kitchen
• Maintain personal hygiene
• Help to maintain a climate of smooth and friendly cooperation
• To carry out any other duties and responsibilities as assigned

EA 15C7529

EA Personnel R1985185

Responsibilities:

· Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities

· Assists in managing the activities of assigned outlet kitchen

· Assists in maintaining food quality and presentation

· Assists with maintaining kitchen labor and related costs controls

· Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required

· Maintains proper product and work flow

· Maintains a complete SOP Manual for Outlet Kitchen Operations

· Follows up on quality control with the most economical usage of products

· Monitors that Job Descriptions of kitchen staff are performed as stated

· Observes movement of menu items, anticipates and recommends changes to meet rising Member’s expectations

· Follows through on proper maintenance and sanitation of kitchen equipment and facilities

· Follow through on implementing progressive staff training and development programs

· Suggests and assists with menu and recipe upgrading, development, costing and implementation

· Ensures effective lines of communication are in place at all levels

· Provides budget recommendations and adheres to objectives set and established by the management

· Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner

· Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands

· Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas

· Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, so as to encourage all employees to likewise

· Provides and conducts training for junior staff on Basics & food handling techniques

· Adheres to deadlines and objectives for the yearly business plan

· Any other duties as assigned

· Ensure daily HACCP system in place.

· Able to take over the operation when Sous chef not on duty.

· Able to handle purchasing and pre order market list.

Requirements:

· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

· Minimum of 8 years' experience with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations

· Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine (Only apply for Asian cuisine position) and influences

· Knowledge of religious dietary requirements

· Fluent in English Language

· Understand production flow and knowledge in equipment usage

· Knowledge in basic computer skills

Working Hours

44 hours (5 days a week)

• 1 week 2 off days
• 2 days full shift
• 3 days 1 shift either morning or afternoon shift

Salary

Up to $3.5K, depending on experience and knowledge

Job Scope

• Oversee and manage the outlet's operations and workforce planning.
• Assist the Operations Director in creating and enhancing operating policies, systems
• Track and manage the outlet's sales performance.
• Attend monthly meetings to discuss operational challenges and ensure sustainable growth.
• Regularly review and revise the Standard Operating Procedures (SOP) to enhance process efficiency.
• Conduct frequent evaluations of the outlet and provide staff training to support development and promotions.
• Address customer complaints regarding service and product quality.
• Assess the performance of outlet employees and implement corrective measures for improvement.
• Monitor outlet expenses and manage inventory control.
• Retain and motivate high-performing staff to meet and exceed quality and productivity goals.
• Perform additional related duties as needed.

Desirable qualities

- Good people skills

- Familiarity with the concept of good service

- Good organisational skills

- A positive attitude

- A passionate and cheerful personality

Benefits

- Variable bonus based on staff and Company performance

- Confirmed staff will be entitled to reimbursement of outpatient expenses and medical insurance

- Training will be provided

Please remember to attach your resume.

We regret that only shortlisted candidates will be notified.

We look forward to having you join our team!

GOODWOOD PARK HOTEL PRIVATE LIMITED

An established Heritage Hotel located at one of Singapore's most prestigious addresses, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join us.

Reporting to the Executive Sous Chef, your job responsibilities include, but not limited to:

Duties & Responsibilities

· Assist in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.

· Supervise the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.

· Ensure that the departmental food cost and operational budget is strictly adhered to and all the costs are strictly controlled.

· Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

· Ensure the quality of food preparation is in accordance with the established standard.

· Ensure the cost effective production of raw materials so as to minimize wastage.

· Create new dishes for menu planning.

· Ensure the highest hygienically standard in preparation, storage and handling of food according to ENVstandards.

· Liaise with Central Purchasing Department on new products and innovations.

· Conduct interviews and selects applicants.

· Conduct disciplinary actions on employees.

· Perform any other duties as may be assigned from time to time by the Management

Requirements:

· 3 years of relevant experience in a Junior Sous Chef Position.

· Able to do shift work, weekends and public holidays.

· Able to start within short notice

· Good time-management skills and able to work under pressure

kemuri is a concept under the Shunsui Group and a sister restaurant of the 6-time Michelin Plate Singapore awardee Shunsui.

We are looking for a chef to be on board.

Job Description

- Prepare dishes for the omakase course at Yakitori restaurant.

- Manage kitchen supplies and equipment

- Maintain cleanliness of the outlet

Requirements

-Minimum of 3 years experience at the Japanese restaurant.

-Basic knowledge of Japanese cuisine

-It would be nice if you have experience with charcoal grill yakitori as well.

Job Type

1) 5 days/week scheme

Salary: from $3,200 to $3,800

2) 6 days/week scheme

Salary: from $3,800 to $4,600

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Pastry Preparation: Assist the Pastry Chef in preparing a variety of pastries, desserts, bread, and other baked goods according to recipes and standards.

2. Production: Execute daily production tasks efficiently and effectively to ensure all pastry offerings are prepared on time and to the highest quality standards.

3. Quality Control: Maintain strict quality control measures throughout the pastry production process to ensure consistency and excellence in taste, presentation, and texture.

4. Ingredient Management: Assist in managing inventory and ordering of pastry ingredients and supplies to ensure adequate stock levels while minimizing waste.

5. Kitchen Organization: Maintain a clean and organized pastry kitchen, including storage areas, workstations, and equipment, adhering to sanitation and safety standards at all times.

6. Training and Mentorship: Provide guidance and support to junior pastry team members, including commis chefs and apprentices, to foster skill development and maintain a cohesive team environment.

7. Adherence to Regulations: Ensure compliance with all health and safety regulations, food hygiene standards, and company policies related to food handling, storage, and sanitation.

1. Culinary Education: Formal culinary training or apprenticeship in pastry arts from a recognized culinary institute or equivalent work experience.

2. Experience: Minimum of 2-3 years of experience working as a Pastry Chef de Partie or similar role in a high-volume kitchen.

3. Technical Skills: Proficient in a wide range of pastry techniques, including baking, piping, molding, tempering chocolate, and sugar work. Knowledge of different types of dough, creams, fillings, and glazes.

4. Attention to Detail: Exceptional attention to detail and precision in pastry preparation and presentation, with a focus on delivering consistently high-quality products.

5. Team Player: Excellent teamwork and communication skills, with the ability to collaborate effectively with other members of the culinary team to achieve common goals.

6. Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.

7. Physical Stamina: Ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.

The Pastry Chef de Partie will be responsible for assisting the Pastry Chef in preparing high-quality pastries, desserts, bread, and other baked goods. The ideal candidate will have a creative flair, exceptional attention to detail, and a strong understanding of pastry techniques.

Join us in crafting unforgettable sweet experiences and making every meal memorable for our guests!

**Please note that only shortlisted candidates will be contacted.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Head chef position of a wine bistro, doing menu design, coming out with new dishes for both dinner and lunch, managing kitchen revenue and cost. Hiring and managing staff for kitchen and including that in cost. Also handling grab and deliveroo platform food. Managing inventory and maintaining cleanliness of kitchen.

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

Join a team of passionate, fun and hustling Crew at Award-Winning and Top-Voted Best Brunch Spot in Singapore!

wildhoney.com.sg

In the words of our team members - No Place Like Home.

If you love breakfast, leads from the front in the kitchen and passionate about delivering exceptional levels of food quality, we are looking for a Chef de Partie (CDP) to join our Wild Honey family.

Job Description:

This position requires the activities during his shift for kitchen operation from food preparation to final production. It also involves maintaining of food quality served and the waiting period for serving.

• This position is a hands-on position and requires co-ordination closely with Sous Chef at all times, reporting any problems during operation
• Conduct daily briefing in absence of Sous Chef/Head Chef
• Respect the Sous Chef organization and job coordination
• Assume the duties in production during absence or inadequate kitchen staff
• Aware of food cost control and minimized food and supply wastage through daily kitchen production lists
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Maintain high standard of personal hygiene of kitchen team, inspect uniform and grooming during shift
• Ensure daily kitchen checklists are done during shift to ensure SOP is being followed
• Ensure all Commis / Line Cooks are trained in goods receiving and the quality of goods to receive and the storage practices are according to SOP
• Monitor the quality, presentation and quantity of all food items before serving
• Provide orientation, training, guidance and evaluation of Commis / Line Cooks
• Ensure front of house dealing with direct guest contact have full knowledge of all food items, ingredients and method in which dishes are prepared
• Create a sound and strong relationship with all staff

• Minimum culinary certificate or equivalent with minimum 3 years of relevant experience
• Good communications and leadership skills
• Able to motivate and promote teamwork
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined

This job description is intended to convey information essential to understanding the scope of the position and is not an exhaustive list of skills, efforts, duties, responsibilities, or working conditions associated with it. Management reserves the right to modify duties or job descriptions at any time.

Location Downtown Core, Central Region

Salary RANGE $2,500 - $3,500

Job Type Full Time

Description

The Heyco is the holding company managing a few restaurants around Singapore, South Side Keppel, SKOSH etc.

We are on the lookout for chef de partie!

Chef De Partie

The main responsibilities and tasks of this position are as listed below, but not limited to these:

Maintain daily mis-en-place and prepare ingredients

Inspect and clean food preparation areas, to ensure safe and sanitary food-handling practices

Ensure the highest standards and consistent quality in the daily preparation

Have full knowledge of all menu items, daily highlights and promotions

Adhere to recipes and stock management

EA Personnel Name: LIN MINGSHENG, EUGENE

EA Personnel No: R24124661

EA License No: 23C1695

Kitchen Operations Management:

• Prepare food according to SOP to achieve consistency of food execution and food quality control before service / dispatch.
• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.

Requirements & Competencies:

• Minimum of 1 year in basic culinary position
• Basic cooking and sanitary knowledge

Perks
* Birthday Leave to spend with loved ones on your special day
* Competitive Staff Discounts across outlets
* Medical and Health Insurance coverage
* Opportunity to learn from knowledgeable mentors in the industry

Chef De Partie

• In charge of specific station in the kitchen and responsible for all dishes that are prepared in this section
• Coordinate food production, stock and quality in the relevant station that the Chef de Partie is assigned to
• Check all set-ups for restaurant and events and coordinate food display and timing
• Supervise demi chef and cooks to make sure duties assigned are completed as per standards.
• Ensure station is organized meals go out on time and the work area is clean and orderly
• Rotates between different stations whenever needed to learn more
• Constantly check the quality of food prepared with regards to taste and temperature as per standard
• Maintain uniform presentation and garnish of all dishes as per set standards
• Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage
• Ensure smooth and effective communication between various kitchen stations.
• Supervision on receiving stocks to make sure stocks are received are correct.
• Ensure proper and timely maintenance of machineries and equipment, liaising with kitchen in charge if required
• Oversee that cleanliness standards are met for equipment, work stations and environment
• Adheres to rules and regulations set by the Management
• Willing to work shifts

Job Requirement

• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• At least 1 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): Culinary
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

Junior Sous Chef

As a Junior Sous Chef, you will assist the Sous Chef in managing the kitchen operations and ensuring the highest quality of food preparation and presentation. You will play a key role in maintaining a smooth workflow, training and supervising culinary staff, and ensuring adherence to food safety and sanitation standards. Your creativity, attention to detail, and ability to work well under pressure will contribute to the success of the kitchen team.

Responsibilities:

1. Assist in the preparation and cooking of menu items according to recipes and quality standards.
2. Supervise and train culinary staff, ensuring they follow proper cooking techniques and sanitation procedures.
3. Maintain inventory levels and assist in ordering and receiving food supplies.
4. Monitor food production to ensure consistency, quality, and presentation.
5. Collaborate with the culinary team to create and implement new menu items and daily specials.
6. Ensure proper storage and rotation of food products to minimize waste and spoilage.
7. Assist in maintaining a clean and organized kitchen, following health and safety guidelines.
8. Help with the coordination of kitchen operations during peak times and special events.
9. Stay updated with industry trends and new cooking techniques, sharing knowledge with the team.

Job Requirement

1. Proven experience as a Line Cook or in a similar role, preferably in a high-volume kitchen.
2. Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment.
3. Familiarity with food safety and sanitation regulations.
4. Ability to work well in a fast-paced environment and handle multiple tasks simultaneously.
5. Excellent organizational and time management skills.
6. Effective communication and leadership abilities.
7. Creativity and passion for culinary arts.
8. Flexibility to work shifts.

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for
• preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the dates and items.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.