At RB Food Group, we believe that food is more than just sustenance — it’s an experience that brings people together. As a vibrant player in the food and beverage industry, our mission is to create exceptional culinary experiences that delight the senses and foster connections. With a team of passionate chefs and culinary experts, we craft dishes that celebrate flavor, creativity, and the joy of sharing meals with others.

With our extensive experience in the hospitality business, we are deeply committed to the people behind every dish and every experience. Our focus is on building a community of talented individuals who share our love for great food and exceptional service. Whether you're enjoying our curated menus or sipping on our crafted beverages, we aim to inspire moments of joy, connection, and culinary discovery with every bite and sip.

As the Chef de Partie, you will have an excellent opportunity to collaborate with senior chefs to maintain the restaurant’s high culinary standards while contributing to the overall success of the kitchen team. Your responsibilities will include managing a specific sections or stations of the kitchen, ensuring the preparation and presentation of high-quality dishes. The ideal candidate will be eager to learn, demonstrate culinary expertise, and the ability to work efficiently in a fast-paced environment.

What will you do?

• Manage and oversee assigned sections or stations of the kitchen, ensuring that dishes are prepared and presented according to the restaurant’s standards.
• Prepare and cook menu items to the highest quality, maintaining consistency in taste, texture, and appearance.
• Supervise and mentor junior kitchen staff, providing guidance and training to develop their culinary skills.
• Monitor inventory levels for your section, ensuring that all ingredients are fresh and properly stored.
• Assist with the creation and development of new dishes and seasonal menus in collaboration with senior chefs.
• Ensure proper food safety and sanitation standards are met, maintaining a clean and organized workstation at all times.
• Assist in ordering supplies and maintaining stock levels for your section.
• Work closely with the kitchen team to ensure smooth service, including managing time effectively during peak hours.
• Ensure that all equipment in your section is functioning properly and report any maintenance issues to the head chef or kitchen manager.
• Contribute to maintaining cost control measures, including minimizing waste and using ingredients efficiently.
• Ensure compliance with all health and safety regulations in the kitchen.

Who we look for?

• Previous experience in a full-service kitchen or culinary environment.
• Happy to go the extra mile to make someone's day.
• Positive attitude, with a passion for providing excellent customer service.
• Ability to remain calm and professional in a fast-paced environment.
• Takes initiative and ownership of your responsibility.
• Candidates with Food Safety Certification is a plus.

What will you get?

• 5-Days Work Week
• Staff Meals and Late Night Transport
• Medical and Healthcare benefits
• Opportunity to develop and grow with the brand
• Work Location - Central/South

We value your growth as much as ours. Join us in this journey and unlock a new milestone in your F&B career.

Successful applicants will be contacted for an in-person interview.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Job Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Job Summary:

Working as part of the team to ensure smooth kitchen operations.

Job Responsibiliites:

• Prepare menus in collaboration with colleagues.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available (vegetables, spices etc.).
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.

Job Requirements:

• Proven experience as a Chef de Partie or similar role.
• Strong culinary skills.
• Ability to work well under pressure in a fast-paced kitchen environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Certificate of basie food hygiene course.

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

A Filipino restaurant in Singapore which is a spin-off of a popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach to serving Filipino fare in classics and twists, the Manam dining experience fits this generation of curious eaters.

We are looking for passionate individuals to join us on this incredible journey!

Job Summary

The Chef-de-Partie plays a more active role with the Sous Chef to ensure the kitchen is fully prepared to execute and present our guests with delectable dishes. He/she shall assist the Sous Chef in managing day-to-day kitchen operations and is responsible for supervising the Commis and providing them with proper guidance to ensure the Company’s standards are consistently met.

Duties and Responsibilities

1. Operations

▪ Support the Head / Sous Chef with daily food preparation to ensure the smooth running of kitchen operations.

▪ Full awareness and ability to prepare and execute all menu items.

▪ Able to estimate and report daily production needs to the Head / Sous Chef and assess the quality of raw and cooked food items to ensure safety standards are met.

▪ Carry out daily kitchen preparation which includes, but is not limited to:

- Washing, peeling, and/or cutting a variety of vegetables and fruits

- Clean and cut a variety of meats and seafood

- Prepare sauces and condiments

- Prepare all other ingredients and menu components

▪ Carry out daily general kitchen duties which include, but are not limited to:

- Setting up and cleaning kitchen equipment

- Dishwashing

- Cleaning of kitchen surfaces, floors, and storage areas

- Trash disposal

▪ Support the team in recipe development, planning, and creation of new dishes

▪ Adhere to food safety and hygiene standards stipulated by the Government and Company.

▪ Assist the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stocks, and efficient utilization of kitchen equipment.

▪ Foster and promote a cooperative working environment.

▪ Any other duties as assigned by Head Chef.

2. Service

▪ Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

▪ Participate in service to support the team should the need arise

3. Human Resource

▪ Guidance of Junior team members (i.e. Commis’) to ensure they get “caught up to speed” with the Restaurant’s operating procedures

▪ Assist the Chef and Sous Chef in executing training programs for the Kitchen and Service Team

Requirements:
-With at least 2 years of experience in a professional kitchen

- Comfortable and willing to interact with guests

- Well-groomed with a pleasant disposition

- Team player

- Ability to work independently and in a team

- Friendly and courteous

- Good communication and interpersonal skills

- Ability to converse in English

- Good Teamwork, Organization and planning skills

- Time management

- Ability to skillful multitask

- Leadership

- Problem analysis and problem-solving

Working Hours

5 Working days per week (Fixed Monday & Sunday Off)

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

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

We are currently seeking a dynamic and creative Chef De Cuisine to join our esteemed team. As a Chef De Cuisine specializing in both Western and Indonesian cuisines, you will have the opportunity to showcase your culinary expertise and lead our kitchen to new heights of excellence.

Key Responsibilities:

• Lead and manage kitchen operations efficiently, ensuring high standards of food quality, presentation, and taste.
• Develop innovative and diverse menus that incorporate both Western and Indonesian culinary elements, catering to a wide range of tastes and preferences.
• Train, mentor, and inspire kitchen staff to maintain consistency and excellence in food preparation and presentation.
• Oversee inventory management, procurement, and cost control measures to optimize kitchen operations.
• Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the kitchen.

Qualifications:

• Proven experience as a Chef De Cuisine or similar leadership role in a high-volume kitchen environment.
• Expertise in both Western and Indonesian cuisines, with a keen understanding of flavor profiles, cooking techniques, and ingredients.
• Creative flair and passion for culinary innovation, with a track record of developing unique and memorable menus.
• Strong leadership and communication skills, with the ability to motivate and guide kitchen teams effectively.
• Excellent organizational and time-management abilities, with a focus on efficiency and attention to detail.
• Culinary degree or equivalent certification is preferred.

If you're ready to embark on an exciting culinary journey and make your mark in the world of gastronomy, we want to hear from you! Join us in creating unforgettable dining experiences that celebrate the rich diversity of flavors from both Western and Indonesian culinary traditions.

To apply, please submit your resume and a cover letter outlining your relevant experience and why you're the perfect fit for this role. We can't wait to welcome you to our culinary team!

PRIMARY FUNCTION

• To work closely with the Sous Chef in daily kitchen operation management.

ROLES AND RESPONSIBILITIES

• Assist the Sous Chef in the operations of the kitchen
• Line cooking, food preparation, and dish plating in according to recipe and standard operating procedure
• Supervise the kitchen team of a single shift to attain efficiency in operations
• Involved in the training process of new employees
• Assist the Sous Chef in all aspects of the implementation of new, special and promotion menu.
• Ensure that the kitchen runs in compliance with NEA, HACCP and other government authorities’ regulations
• Supervise kitchen employees ensuring cleanliness of kitchen
• Monitor kitchen’s inventory to ensure that determined inventory levels are met
• Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner.
• Maintain optimal working condition of all kitchen equipment
• Ensure consistency in standard and quality of all food items prepared
• To undertake any other duties and responsibilities assigned by the management

Working Location: Tampines One

Working Hours: 6 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties
• Adhere to company’s standard operating procedures

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

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

Roles & Responsibilities:

1) Cooking food in a timely manner.

2) Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

3) Monitor food stock and place order.

4) Check freshness of food and discard out-of-date items.

5) Ensure compliance with all health and safety regulations within the kitchen area.

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

7) Ensure the kitchen is secure, clean, and safe before going off shift.

8) Ability to work under pressure.

9) Calm approach to stressful environments.

10) Problem-solving.

Requirements:

1) Proven work experience as a Chef or Cook

2) Hands-on experience with various kitchen equipment.

3) Ability to remain calm and undertake various tasks

4) Up-to-date knowledge of cooking techniques and recipes

5) Excellent time management abilities

6) Able to work split shift, weekends and public holiday.

7) Familiarity with sanitation regulations

8) Culinary school diploma preferred

Roles & Responsibilities:

1) Cooking food in a timely manner.

2) Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

3) Monitor food stock and place order.

4) Check freshness of food and discard out-of-date items.

5) Ensure compliance with all health and safety regulations within the kitchen area.

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

7) Ensure the kitchen is secure, clean, and safe before going off shift.

8) Ability to work under pressure.

9) Calm approach to stressful environments.

10) Problem-solving.

Requirements:

1) Proven work experience as a Chef or Cook

2) Hands-on experience with various kitchen equipment.

3) Ability to remain calm and undertake various tasks

4) Up-to-date knowledge of cooking techniques and recipes

5) Excellent time management abilities

6) Able to work split shift, weekends and public holiday.

7) Familiarity with sanitation regulations

8) Culinary school diploma preferred

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• 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.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

We are looking for a CHEF de PARTIE:

A Chef de Partie runs a specific section in a kitchen. The role is made up of many varying responsibilities including:

• · Preparing, cooking and presenting high quality dishes within the specialty section
• · Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• · Assisting with the management of health and safety
• · Assisting with the management of food hygiene practices
• · Monitoring portion and waste control
• · Overseeing the maintenance of kitchen and food safety standards.

Alongside some of these more general skills that all good Chef de Parties should possess:

• · Knowledge and ability to run a section
• · Ability to work without close supervision
• · Ability to produce good quality food in all section’s Good oral communication
• · Team management skills
• · High level of attention to detail
• · Good level of numeracy
• · Enthusiasm to develop your own skills and knowledge plus those around you
• · Adaptability to change and willingness to embrace new ideas and processes

Requirements:

• Must have Middle Eastern Cuisine working experience for more than 3 years.
• Willing to work at CBD area.

Salary: SGD 2,500 - 3,000

Please send us your CV at [email protected]