Join the team at Hevel, one of the most exciting dining destinations nestled in the heart of Keong Saik Road. If you're passionate about crafting unforgettable culinary experiences, we invite you to be a part of our journey. We’re looking for dedicated and creative individuals who share our commitment to service excellence and outstanding hospitality. Join Hevel and help redefine the art of dining in a distinct and atmospheric setting.

About us

Hevel is a restaurant built around the principles of communal dining and seasonality, elevated by fine dining techniques.

Located on the ground floor of 1 Keong Saik Road, our dining room and bar span a series of intimate, seamlessly connected rooms, anchored by an open kitchen that fosters interaction and connection.

The food at Hevel is rooted in European techniques but draws inspiration from across the globe, shaped by childhood memories, the joy of travel, and the diverse cuisines of the world.

What We’re Looking For

- A team player who thrives in a collaborative environment—you can count on us just as we’ll count on you.

- Not afraid of hard work and ready to have fun along the way.

- Confident in preparing, cooking, and presenting dishes within your section, while assisting in the development of new dishes and menus.

- Skilled in overseeing orders, managing costs, and nurturing supplier relationships.

- A natural leader, capable of motivating, guiding, and overseeing a team.

- Experienced in running the kitchen in the absence of the Head Chef.

- Prior experience in a similar role or capacity is essential.

What You Will Get

- Competitive working hours: evenings only and no split shifts.

- 44-hour work weeks with 2 days off (5-day work weeks).

- Daily staff meals.

- Late-night transport.

- A supportive team of peers and managers to help you grow and settle in.

- A positive work environment with rewards and recognition.

- The opportunity to develop and grow with the brand at your own pace.

Additional Benefits

- Competitive salary package and incentives.

- Training and career development opportunities.

- Discounts for family and friends.

- Staff meals provided.

If you’re passionate about creating memorable culinary experiences and excited to be part of a vibrant team, we’d love to hear from you. Join us at Hevel and help shape the future of dining.

• Familiar with Western Food or Thai Food or Chinese Food Cuisine.
• Maintained a safe and clean food preparation work environment.
• Responsible for following all food handling and storage guidelines.
• Supply details on inventory to ensure supplies are replenishes as needed.
• Ensure cleanliness and sanitation of food service areas and kitchen.
• Have relevant working experience.
• Resourceful and responsibility.
• Willingness to work shifts.
• Good communication skills.
• 6 Days' work week.

We are looking to hire a hard-working and efficient Commis Chef to prepare meal ingredients for the Chef de Partie and assist with various kitchen duties. The Commis Chef's responsibilities include informing the supervisor of a malfunctioning or broken kitchen equipment, unpacking and organizing deliveries, and mopping up kitchen spills to prevent accidents and injuries. You should also ensure that all food items are properly stored to prevent spoilage.

To be successful as a Commis Chef, you should demonstrate excellent organizational skills and ensure that all duties are completed in a timely manner. Ultimately, an outstanding Commis Chef should be able to follow all instructions and comply with food health and safety regulations.

Job Responsibilities:

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.

Requirements:

• A food handler's license.
• Proven commercial kitchen experience.
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work under pressure.
• Excellent organizational skills.
• Effective communication skills.

Salary Range: $2,200 - $2,500

Kindly send your CV to [email protected]

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

• 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.

1. Dumpling Preparation:

• Prepare and cook a variety of dumplings, including steamed, boiled, pan-fried, or deep-fried styles.
• Create different types of dumpling fillings (e.g., meat, seafood, vegetarian) according to recipes or customer preferences.
• Roll, shape, and fold dumpling wrappers with precision and consistency.

2. Ingredient Management:

• Select and source high-quality ingredients for dumpling fillings and wrappers.
• Ensure proper storage and handling of raw and cooked ingredients to maintain freshness and food safety standards.
• Monitor inventory levels and coordinate with the procurement team to restock supplies as needed.

3. Recipe Development and Innovation:

• Experiment with and develop new recipes to expand the dumpling menu, incorporating traditional and modern flavors.
• Adapt recipes to accommodate special dietary requirements or customer requests (e.g., gluten-free, vegan).

4. Quality Control:

• Maintain high standards of food quality, presentation, and taste.
• Ensure all dumplings are prepared and served according to the restaurant’s specifications.
• Conduct regular checks to ensure consistency in dumpling size, shape, and filling distribution.

5. Kitchen Operations:

• Maintain a clean, organized, and hygienic workstation, following all food safety and sanitation guidelines.
• Collaborate with other kitchen staff to ensure smooth and efficient operations during peak hours.
• Manage and operate kitchen equipment specific to dumpling preparation (e.g., steamers, fryers, mixers).

6. Training and Teamwork:

• Train junior chefs or kitchen assistants on dumpling-making techniques and kitchen procedures.
• Work closely with the culinary team to coordinate cooking schedules and menu items.

7. Customer Service and Presentation:

• Assist with live dumpling-making demonstrations for events or customer engagement.
• Take feedback from customers to refine recipes or improve preparation techniques.

8. Administrative Duties:

• Monitor and manage food costs related to dumpling preparation.
• Maintain records of recipes, ingredient usage, and inventory.
• Ensure compliance with all health and safety regulations.

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

Job Duties:

1, Using Chinese traditional or modern molding technology and mature way, made the unique flavor dishes or snacks. Supervise the relevant food hygiene conditions, make sure all foods we provide have a good hygiene conditions;

2, Supervise and research the food market information, understand customer’s requirements timely, pay special attention to research and promote the new pastry food and snacks to meet the customer taste;

3, Control the cost of raw materials, to be responsible for pastry food planning and purchasing plan, inspect the relevant food collecting and stock procedures, prevent material deterioration;

4, Strengthen the communication with the customers, to collect and listen to the opinions of the guests on food quality and reflect, grasp the information, timely adjust and complementary dishes;

5, Check the needed material prepare conditions, making all kinds of snacks, and often change variety according to the customers requirements;

6, Responsible for preparing all kinds of raw and cooked dishes, responsible for frying all kinds of snacks, and produce all kinds of snacks, sauce and sugar water and so on.

7, Innovate and develop the diet, make the planning basis of food market info and customers requirements regularly , to attract the majority of the old and new customers, etc.

Requirements:

At least 5 years related working experience in Chinese style cooking skills and rich experiences in head chef;

Keen attention to detail and dishes reserch;

In-depth knowledge of sanitation principles, food preparation, and nutrition;

Flexible working hours, including weekends and evenings, when necessary;

Capable of working in a fast-paced, production environment.

Shunsui Group, led by Shunsui, a recipient of the Singapore Michelin Plate for six consecutive years, is hiring sushi chefs.

Job Description

- Purchasing of ingredients

- Create attractive sashimi and sushi dishes

- Serving dishes and liaising with customers over the counter

- Manage kitchen supplies and equipment

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience as sushi chef

-Sufficient knowledge of Japanese cuisine

Job Details

Salary: from $4,600 to $5,400

Working Days: 6 days per week

Location: City (Orchard, Bugis area)

Be part of our diverse and inclusive team.

Job Responsibilities

• Assist with the preparation and cooking of food to the restaurant specific standards
• Adhere to the cleaning schedule for the kitchen and record action appropriately
• Maintain stock rotation
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc.
• Possess knowledge of the full menu, and able to give a detailed description of all dishes
• Work as part of the wider restaurant team
• Adhere to all policies, procedures, standards, specifications, guidelines and training programmes
• Escalate maintenance issues to the relevant parties
• Comply with the restaurant standards with menu specification and all health and safety requirements
• Ensure all passes work efficiently for other members of the team
• Carry out all tasks in a reasonable time frame to ensure the smooth running of the areas
• Comply with food labelling and temperature controls

Job Requirements

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Demonstrate a full understanding of their role and carries it out in line with their job description
• Work effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources

Salary Range: $2,600 - $2,800

Kindly send your CV to [email protected]

Coordination of kitchens, effective communication and strict organization.

Maintain kitchen in perfect working condition and a hygienic status of the highest standard.

Planning, budgeting & purchase of products; quality control of delivered goods and their correct storage.

Develop, implement and maintain restaurant menu, specialty / banquet menus.

Cost Control on hand of recipe preparation, price comparisons & inspections during the preparation process.

Establish training programs both on the job and in the class room.

Ensure health & safety of food storage, preparation & service.

Collecting and maintaining of all HACCP related documentation

Maintaining the administrative office, establish & maintain duty rosters.

Prepare evaluations and appraisals for kitchen staff, acting as a good motivator as well as firm regulator.

Coordinating & driving monthly kitchen & back of the house inspections with all supporting departments.

Monitors and/or maintain quality control standards.

1. Dumpling Preparation:

• Prepare and cook a variety of dumplings, including steamed, boiled, pan-fried, or deep-fried styles.
• Create different types of dumpling fillings (e.g., meat, seafood, vegetarian) according to recipes or customer preferences.
• Roll, shape, and fold dumpling wrappers with precision and consistency.

2. Ingredient Management:

• Select and source high-quality ingredients for dumpling fillings and wrappers.
• Ensure proper storage and handling of raw and cooked ingredients to maintain freshness and food safety standards.
• Monitor inventory levels and coordinate with the procurement team to restock supplies as needed.

3. Recipe Development and Innovation:

• Experiment with and develop new recipes to expand the dumpling menu, incorporating traditional and modern flavors.
• Adapt recipes to accommodate special dietary requirements or customer requests (e.g., gluten-free, vegan).

4. Quality Control:

• Maintain high standards of food quality, presentation, and taste.
• Ensure all dumplings are prepared and served according to the restaurant’s specifications.
• Conduct regular checks to ensure consistency in dumpling size, shape, and filling distribution.

5. Kitchen Operations:

• Maintain a clean, organized, and hygienic workstation, following all food safety and sanitation guidelines.
• Collaborate with other kitchen staff to ensure smooth and efficient operations during peak hours.
• Manage and operate kitchen equipment specific to dumpling preparation (e.g., steamers, fryers, mixers).

6. Training and Teamwork:

• Train junior chefs or kitchen assistants on dumpling-making techniques and kitchen procedures.
• Work closely with the culinary team to coordinate cooking schedules and menu items.

7. Customer Service and Presentation:

• Assist with live dumpling-making demonstrations for events or customer engagement.
• Take feedback from customers to refine recipes or improve preparation techniques.

8. Administrative Duties:

• Monitor and manage food costs related to dumpling preparation.
• Maintain records of recipes, ingredient usage, and inventory.
• Ensure compliance with all health and safety regulations.

Lead the team at Hevel, one of the most exciting dining destinations nestled in the heart of Keong Saik Road. If you're passionate about crafting unforgettable culinary experiences and leading a dynamic team, we invite you to be a part of our journey. We're looking for a dedicated and creative Head Chef who shares our commitment to service excellence and exceptional hospitality. Join Hevel and help us redefine the art of dining in a distinct and atmospheric setting.

About Us

Hevel is a restaurant centered around communal eating and seasonality, elevated by fine dining training and technique. Drawing inspiration from leading the city's most celebrated kitchens, we are committed to creating an unforgettable dining experience.

Located on the ground floor of 1 Keong Saik Road, our dining room and bar occupy a series of intimate rooms that flow seamlessly between one another, anchored by an open kitchen that fosters interaction and connection.

Our cuisine is rooted in European techniques but draws inspiration from around the world, reflecting flavors from childhood memories, travels, and the diverse cuisines of the continent.

What We're Looking For

We are seeking an experienced and visionary Head Chef to lead our culinary team. As the culinary leader of Hevel, you will be responsible for all aspects of kitchen operations, including menu development, team building, and financial performance. The ideal candidate will possess the following qualifications and attributes:

Culinary Leadership

- Menu Development: Create and innovate seasonal menus that align with our concept of communal dining and showcase global inspirations, ensuring dishes are both creative and commercially viable.

- Quality Assurance: Uphold the highest standards of food quality, presentation, and consistency across all dishes served.

- Culinary Expertise: Extensive knowledge of European cooking techniques with the ability to integrate global flavors and modern culinary trends.

- Innovation: Stay abreast of industry developments and continuously introduce new techniques and ingredients to keep our offerings fresh and exciting.

Team Building and Management

- Leadership Skills: Recruit, train, and mentor kitchen staff, fostering a positive and collaborative work environment.

- Staff Development: Implement training programs to enhance team skills, promote career growth, and reduce staff turnover.

- Scheduling and Delegation: Effectively manage staff schedules and delegate responsibilities to ensure efficient kitchen operations.

- Communication: Maintain open and effective communication between the kitchen and front-of-house teams to ensure a seamless dining experience.

Operational and Financial Management

- Profit & Loss Analysis: Monitor and analyze the kitchen's financial performance, including managing food and labor costs to meet budgetary goals.

- Costing and Pricing: Develop accurate recipe costing and pricing strategies to ensure profitability while maintaining quality.

- Inventory Control: Oversee ordering, inventory management, and stock rotation to minimize waste and control expenses.

- Supplier Relationships: Build and maintain strong relationships with suppliers to secure the best quality ingredients at competitive prices.

- Reporting: Prepare regular reports on kitchen performance, including financial metrics and operational insights, for senior management review.

Compliance and Safety

- Regulatory Compliance: Ensure the kitchen operates in compliance with all health, safety, and hygiene regulations.

- Food Safety: Implement and maintain strict food safety protocols, including staff training and regular audits.

- Risk Management: Identify potential risks in kitchen operations and develop strategies to mitigate them.

Professional Attributes

- Strategic Vision: Ability to develop and execute a long-term culinary strategy that enhances the restaurant's reputation and market position.

- Problem-Solving: Proactive in addressing challenges and implementing effective solutions under pressure.

- Passion for Excellence: A genuine dedication to delivering exceptional dining experiences and exceeding guest expectations.

- Adaptability: Flexible and responsive to changing business needs, guest preferences, and market trends.

- Integrity: Uphold the highest standards of professionalism and ethics in all aspects of work.

Qualifications

- Experience: Minimum of 5-7 years in a senior culinary role, preferably as a Head Chef or Executive Chef in a high-end or fine dining establishment.

- Education: Culinary degree or equivalent professional experience.

- Certifications: Relevant food safety and management certifications are highly desirable.

- References: Strong professional references that attest to your leadership skills and culinary expertise.

What You Will Get

- Great Working Hours: Evenings only with no split shifts.

- Work-Life Balance: 44-hour workweeks with 2 days off (5-day workweeks).

- Staff Meals: Enjoy daily meals provided by the restaurant.

- Transportation: Late-night transport provided.

- Supportive Environment: A collaborative team and management committed to your success.

- Positive Workplace: A rewarding work environment with recognition for your contributions.

- Career Development: Opportunity to shape the culinary direction of Hevel and grow with the brand.

Additional Benefits

- Competitive Salary: Attractive salary package with performance-based incentives.

- Professional Development: Access to ongoing training and industry events.

- Employee Discounts: Discounts for family and friends to experience the restaurant.

- Health Benefits: Comprehensive health insurance and wellness programs.

- Paid Time Off: Generous vacation and personal days.

If you're an accomplished and passionate Head Chef looking to lead a dynamic team and make a significant impact, we'd love to hear from you. Join us at Hevel and help shape the future of dining.

Job description

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• 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.

Job Description & Requirements

• Managing and leading teams in a working place producing ice creams, frozen desserts, confectionery and cakes.
• Contribute to new product development and training team on preparation and adherence to SOP
• Managing raw material cost and wastage control, inventory purchasing and reporting functions
• Managing overall operations of the kitchen to ensure quality and standards of product processed by the kitchen.
• Proven ability to control food cost & manage wastage
• Strong knowledge of ice creams, frozen desserts, pastry, chocolates, and other confectionery products
• At least 3 years of experience in ice cream, confectionery or pastry and baking industry
• Ability to multitask and work efficiently under pressure and open to constant improvement processes
• Able to communicate effectively and work closely with management

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.