Responsibilities:

* 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 Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities:

* 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 Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

• Provide efficient, accurate preparation of food for prompt customer delivery with the established SOP and outlet’s and centre kitchen's service standard
• Orientate, train and work closely with the junior cook to ensure smooth flow of operation.
• Estimate food needs and work with company’s listed external supplier place orders and schedule delivery
• Ensure that proper security procedures are in place to protect kitchen staff, customers and company assets
• Ensure safe working and guest environment to reduce the risk of injury and accidents.
• Ensure consistent high quality of food preparation and service
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate and prepare ingredients availability for daily operation
• Stand in for other cook in other outlets when needed.
• Assist in dish washing duties and ensuring the cleanliness of cookware , dishes and cutleries

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Description & Requirements

Are you a culinary artist with a passion for creating personalized and gourmet meals? We’re seeking a talented Personal Chef to craft exceptional dining experiences for a discerning client. You’ll have the opportunity to design customized menus, source high-quality ingredients, and bring your creative flair to every dish.

Responsibilities:

• Meal Planning: Creating customized meal plans based on employers' preferences, dietary needs, and nutritional requirements.
• Grocery Shopping: Purchasing the necessary ingredients for meals, including sourcing specialty items and fresh produce.
• Dietary Management: Keeping up to date with the latest nutritional information to accommodate special diets, allergies, and food intolerances.
• Cooking: Preparing a variety of Western cuisine (able to roast good beef and a standard tomahawk, at least)
• MUST have a good sense of hygenie when handling food.
• Understand a simple fine dining plate setting,
• Able to plate food well
• Passion for culinary arts; excel in this role and provide guests with an exceptional dining experience.
• Creative food plating and presentation, coupled with my penchant for service excellence.
• A keen eye for detail and a commitment to cleanliness in the kitchen, ensuring that all dishes are prepared to the highest standards of hygiene and food safety.
• Having a profound understanding of food and wine pairings, I am adept at curating menus that delight the palate and enhance the overall dining experience.
• Thrive on being creative with food and events to create memorable moments for guests, showcasing the ability to innovate and adapt to different preferences and dietary requirements.
• The skills to work independently and manage kitchen operations efficiently.

Requirements

• Proven experience as a Personal Chef or worked in hotels / restaurants.
• Strong culinary skills, maintain a clean and organized kitchen environment.
• Ability to adapt to various cuisines and dietary requirements.
• Exceptional proven ability in managing kitchen operation, budget and procurement.
• Excellent time management skills
• Adaptable, organized, and skilled in various cooking techniques especially in Western and Local cuisines.
• Remuneration commensurate with relevant years of working experiences
• Must be able to work on weekends and occassional public holidays.
• Comfortable to work at Siglap/East Coast
• Salary will be based on the applicant’s experience.

Roles and Responsibilities

• Overall in-charge of the Kitchen department , ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.
• Responsible for overseeing the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.
• To manage the cost control of raw materials, food cost and related kitchen operational expenses under the JR Central Kitchen.
• To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality.
• Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
• To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.
• Teach and train staff of preparation and presentation changes to the menu items.
• Any other appropriate duties and responsibilities as assigned.

Skills and Experience

• Preferably more than 10 years of relevant working experience in culinary profession.
• Leadership skills with good communication and inter-personal skills.
• Experience in Yanbian barbecue, or Korean barbecue restaurant chef experience

The Head Chef is a vital part of the leadership team and is in charge of overseeing the overall direction and strategy of the restaurant's culinary offerings. In addition to taking a hands-on approach to effective resource coordination in the kitchen, he or she possesses the ability to inspire, motivate, and harness the team's culinary expertise and skills. The ability to think outside the box, the willingness to explore the unexplored territory, and the ability to set a good example for others.

Reporting to the General Manager, the Head Chef is expected to:

• Develop and uphold a cutting-edge culinary strategy that reflects a potential role to play in putting the plans into action quickly, profitably, and effectively.

• Develop, implement, and evaluate new menu options that are consistent with The Foreign Project brand concept to keep the menu exciting for all patrons and to encourage high levels of guest satisfaction and favorable reviews of the customers' culinary offerings.

• Keep up with new culinary innovations and is responsible for making decisions regarding the menu, including but not limited to, menu items, pricing, flavors, and cuisine characteristics, and presentation.

• Find ways to streamline and improve the current menu items and products. Develop a plan for the time and work required to implement new menu items, and give the regular leadership feedback to increase revenue and profit.

• Collaboration is required to ensure the smooth coordination and successful implementation of all cross-functional goals and deadlines.

• In charge of overseeing all kitchen operations and making sure that standards for food safety, hygiene, and food preparation are always upheld.

• Develop a comprehensive cost management strategy for market list products and daily inventories. To maximize profits while maintaining The Foreign Project's brand standards and/or customer expectations, ensure proper and efficient expense management and cost controls.

• Capable of engaging in confident interactions with the media and visitors to promote the brand, its ideas, and the food served at each individual restaurant.

• The development of the culinary team and The Foreign Project Group will be fueled by strong leadership, mentoring, and coaching.

JOB DESCRIPTION

• Ensure food quality, presentation, and safety standards are being adhered to.
• Responsible for the preparation of all dishes that are prepared in their section.
• Responsible for proper storage, labeling, and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes, enforces strict health and hygiene standards in the kitchen, and troubleshoots any problems that may arise.
• Assists the Chef with inventory control, scheduling, and ordering of kitchen supplies.
• Works closely with Chef de partie and above to ensure the kitchen is running smoothly and efficiently.

JOB REQUIREMENTS

• At least 2 years as a Demi Chef or similar role experience in a hotel environment.
• Be knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP
• Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate a real passion for menu planning and leadership

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

Key Responsibilities:

• Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards.
• Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment.
• Work closely with the Executive Chef to develop new menu items and innovate existing dishes.
• Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste.
• Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control.
• Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness.
• Monitor and maintain consistency in food quality during service, ensuring timely delivery.
• Manage food prep and ensure all stations are set up in a clean and organized manner before service.
• Handle special dietary requirements and any guest feedback with care and professionalism.
• Assist in the recruitment and training of new kitchen staff.
• Work in collaboration with other departments to ensure seamless restaurant operations.

The role of Executive Chef is to plan menus, organize, train and lead the kitchen team, in order to ensure the efficient and profitable delivery of desirable food to customers. You are expected to demonstrate development in food quality and management systems and to contribute innovative ideas to the growth of the outlet and its profit margin.

JOB DESCRIPTION

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development

JOB REQUIREMENTS

• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian) and experience in high volume service operations is highly preferred
• Up-to-date with culinary trends and optimized kitchen processes
• Demonstrate sous vide method
• Facilitate effective communication and engagement at workplace
• Experience in using cutting tools and cookware
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Possess a strong sense of initiative and positive work attitude
• Maintain workplace safety and health policies and procedures

Newly set-up small scale Yakitori restaurant in orchard looking for hardworking and meticulous chef who are willing to learn and grow with the company.

• Responsible for food preparation and coordinate with head chef for ordering and inventory management

• Takes drink orders, recommend sakes and top up drinks when required.

• Ensure that prepared food are of the highest quality and standard at all times

• Aware all menu items, recipes, methods of production and presentation standards

• Follows good preservation standards for the proper handling of all food products at the right temperature

• Ensure effective communication when presenting dishes to customers

• Have knowledge in Yakitori Omakase courses

• Collect payment and bill customers after the service

• Salary: $3000 to $4500 per month

If interested, please whatsapp your resume to 8836 6385. Thank you.

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.

JOB DESCRIPTION:

• Able to prepare korean cuisine
• Able to prepare korean food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• 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.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Experience and knowledge in korean cuisine
• Ability to manage numerous tasks, assign responsibilities and display high patience
• ABLE TO WORK ON PUBLIC HOLIDAY AND WEEKEND

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.

- Oversee daily food preparation, ensuring all dishes are prepared and presented to a high standard.

- Maintain the highest standards of food quality, taste, presentation, and hygiene.

- Lead and manage kitchen staff, including sous chefs, line cooks, and prep cooks.

- Oversee the ordering of ingredients and supplies, ensuring the kitchen has sufficient stock and that items are ordered in a cost-effective manner.

- Monitor food handling, storage, and cleanliness in the kitchen.

- Create and manage the kitchen budget, controlling food and labor costs.

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Supporting the daily activities of the back-of house kitchen
• Prepare ingredients by chopping, slice, mince food ingredients.
• Basic Knowledge on raw meat, seafood handling
• Follow instructions and SOP given and food ingredient handlings, minimize food waste daily
• Check Inventory from time to time
• Mise en place daily work stations and ready for service
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

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

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Chinese Fine Dining

Job Description:

1. Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards.

2. Staying up-to-date with culinary trends and kitchen processes.

3. Dealing with suppliers and ensuring that they supply quality goods at affordable prices.

4. Managing the inventory and ordering stock as needed.

5. Overseeing the maintenance of kitchen equipment and organising repairs when needed.

6. Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary.

7. Developing new dishes and overhauling menus to attract more clientele.

8. Ensuring that guests receive excellent service and enjoy their culinary experience.

9. Ensure food preparation meets company SOP and Recipe.

10. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

11. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

12. Always adhere to all company policies and procedures.

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

Any other duties as assigned by Restaurant Managers.

Job Requirements:

1. At least 3years of experience in F&B (Kitchen) industry,

experience in chinese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

Able to accept split shift.

Resume included with expected salary photo or Apply thru Watsapp +65 8628 6818

- Partake in the production of pastries

- To be able to stock-take and ordering of ingredients

- Ensure compliance with all procedures, rules and regulations as set out by SOPs, hygiene guidelines and internal processes

- To be able to identify potential problems and troubleshoot.

- Able to train, guide and multi-task well

- Keen interest in R&D

- Advance career progression

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Job Description & Requirements

• Provide efficient, accurate preparation of food for prompt customer delivery with the established SOP and outlet’s and centre kitchen's service standard
• Orientate, train and work closely with the junior cook to ensure smooth flow of operation.
• Estimate food needs and work with company’s listed external supplier place orders and schedule delivery
• Ensure that proper security procedures are in place to protect kitchen staff, customers and company assets
• Ensure safe working and guest environment to reduce the risk of injury and accidents.
• Ensure consistent high quality of food preparation and service
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate and prepare ingredients availability for daily operation
• Stand in for other cook in other outlets when needed.
• Assist in dish washing duties and ensuring the cleanliness of cookware , dishes and cutleries

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

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

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese