We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 17 Aug 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

The great things you will be expected to do:

• Collaborate with the Executive Chef to ensure successful execution of the culinary operations.
• Drive culinary innovation, maintain quality standards, and develop new menu items.
• Uphold health, safety, and food safety standards in collaboration with relevant managers.
• Oversee daily operations, ensuring client and customer expectations are exceeded.
• Provide training, coaching, and support to kitchen staff, fostering continuous improvement.
• Manage food sourcing, ensuring ingredients meet purchasing standards and sustainability commitments.
• Maintain recipe and database management, scaling recipes appropriately.
• Engage with clients and customers, maintaining a professional and friendly demeanor.
• Comfortable with traveling when needed to support various locations and events.

Requirements:

• Degree from an accredited Culinary Institute preferred but not required.
• Minimum of 5 years of culinary management experience in a multi-unit setting.
• Prior experience managing volume of at least $20M with P&L.
• Strong leadership and communication skills, capable of motivating and managing a team.
• Experience in hotel groups or multi-unit restaurant is desirable.
• Strong personality with excellent communication skills.
• Team management skills and task management skills are essential.
• Must be able to work in a fast-paced environment
• Proficiency in project and program management principles.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PR only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 17 Aug 2024.

Walk-IN

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 9:00 AM and 6:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• 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

Responsibilties:

• Ensure all food is prepared to the highest standards and meets the hotel's quality guidelines.
• Conduct regular quality checks on dishes and ingredients to maintain consistency.
• Ensure all dishes are served on time and at the correct temperature.
• Monitor the quality and freshness of ingredients and report any issues to the Head Chef.
• Adhere to all food hygiene and safety standards.
• Maintain a clean and organized workstation at all times.
• Assist in managing inventory and ordering supplies as needed.

Requirements:

• Minimun NITEC or relevant culinary certificate
• At least 3 years of working experience in western cuisine
• Able to work in fast paced environment
• Good team player
• Location: Orchard
• 5 days work week, rotating shift

Depending on experience, the client may offer Chef de Partie or Junior Sous Chef level.

We regret that only shortlisted candidates will be notified.

By sending us your personal data and/or resume, you are deemed to consent to AM Recruitment Pte Ltd or its agents to collect, use and disclose your personal data and/or resume for the purpose of processing and administrating this job application.

Registration No: R23117478 (Mandy Lim Teng Hong)

EA Licence No: 23C1821 (AM Recruitment Pte Ltd)

• Preparation of food
• Cooking
• Making pizza

Benefits:

- Annual leave 10 days

- ⁠14 days MC upon completion of 6 months service

- ⁠1 day birthday leave (to be taken on the week of birthday)

- ⁠Off in lieu granted for working on PH

- ⁠Staff discount 20% off non promo items

- ⁠Staff meal and meal break provided

- ⁠Transportation claim after 1130pm

- ⁠Staff insurance

Location: Bukit Merah

Working hours: 44 hrs per week

EA Personnel Name: Melody Sim
EA Personnel No: R2095899
EA License No: 16C8443

Roles & Responsibilities

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work night shift

• 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

Responsiblities:

• Achieves and maintain the highest standards for teaching food quality, cleanliness and administration in the training restaurant.
• Ensures food quality, presentation, preparation and production comply with recipe guidelines.
• Conducts classroom training sessions as identified by Operation’s needs.
• Oversees the training for Franchise Management Trainees.
• Ensures all trainees are developed and prepared to effectively manage their own operations.
• Creates and maintain a positive working environment for the trainees that is conducive to learning.
• Ensures compliance with all company and franchise personnel regulations and practices.

Requirements:

• Minimum 2-3 years’ experience as a chef, preferably for a restaurant or hotel
• Culinary certification and supervisory experience
• Good communicator with leadership qualities
• Ability to multitask and work in a fast-paced environment.
• Passion for food and culinary arts.
• Proficient in MS Office Applications
• Creative in food preparation and presentation

DevOps Engineer | Up to $6k | CI / CD pipelines | Terraform, Ansible, Chef, or Puppet | AMK

Working Location: AMK@Link (Yio Chu Kang MRT)

Working hours: 8.30am to 6.15pm, 5-days week

Salary Range: $4,000 - $6,000 + AWS + VB

Responsibilities:

• Design, implement, and maintain CI / CD pipelines for various applications.
• Automate infrastructure provisioning, configuration management, and deployment processes using tools like Terraform, Ansible, Chef, or Puppet.
• Monitor and optimize system performance, reliability, and scalability.
• Collaborate with development and operations teams to troubleshoot and resolve issues in development, testing, and production environments.
• Ensure security best practices are implemented across all environments.
• Implement and manage containerization and orchestration using Docker and Kubernetes, AWS Fargate or similar technologies.
• Continuously research and evaluate new technologies to improve and streamline processes.

Requirements:

• Proficiency in scripting languages (e.g., Bash, Python, Ruby) for automation and tooling.
• Experience with cloud platforms such as AWS, Azure, or Google Cloud Platform.
• Strong understanding of CI/CD pipelines and tools like Jenkins, GitLab CI/CD, or similar.
• Knowledge of containerization technologies and orchestration frameworks (e.g., Docker, Kubernetes).
• Familiarity with monitoring and logging tools (e.g., ELK stack, Prometheus, Grafana).
• Ability to work with version control systems like Git..

Qualifications:

• Bachelor’s degree in Computer Science, Engineering, or related field; relevant certifications (e.g., AWS Certified DevOps Engineer, Certified Kubernetes Administrator) are advantageous.
• Proven experience as a DevOps Engineer or similar role, demonstrating successful implementation of DevOps practices in previous projects.

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

As a Head Chef you will manage the day-to-day operation of the kitchen and lead a Back of House team. You will also ensure the quality of the food and service is up to brand standards whilst developing the team and maintaining high quality safety standards in the restaurant.

Job Description for the Head Chef

• Lead the kitchen team in delivering an outstanding level of service

• Manage budgets, rotas and GP in keeping with the set targets

• Ensure the highest level of compliance regarding Health & Safety regulations

• Develop, drive and inspire the kitchen team in a calm and professional manner

• Manage and maintain an excellent stock control and wastage records

• Flexibility regarding working days and hours is a key requirement

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.
• Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the specialty restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the specialty restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily specialty restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Chef de Partie | Work Under Pura Brasa Singapore | Up to $3.3k | Tanjong Pagar

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

• 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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Brand: Original Simon Road Hokkien Mee

Location: Telok Blangah Crescent Blk 11 Market

Hiring Singaporeans or PR : Chef (Full Time) and Assistant (Full Time or Part Time) . Zero experience are welcomed too

*Working Hours: Full Time 6 days work week, Part Time can choose between Morning or Evening shift (Timings can be discussed)

*Pay Package (according to experience): Up to $4000 for Chef, up to $3000 for Assistant, Part Timers between $10 to $12 per hour

*Working Hours and Pay Package can be discussed

Work nature: Cleanliness of stall to be constantly maintained, handling / preparing of food ingredient according to food hygiene requirements, and professionally handling of customer's requirements etc.

Requirement: Basic Food Hygiene Certificate

Interested parties, please message me on watsapp or wechat, I will call you back.

You can also find me at Blk 11 Telok Blangah Crescent Market.

Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
Assisting with the unloading of delivered food supplies.
Organizing and correctly storing food supplies.
Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

- Willingness to learn and enjoy staying in the kitchen environment

We regret that only shortlisted candidates will be notified.

Adeline Tan

EA Licence Number: 23C1668

Registration Number: R23115708

Ezline Pte Ltd

As a Chef you will be responsible for:

• Assisting with the preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

• 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

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Executive Pastry Chef

In this role, you will lead the creation and execution of exquisite desserts and pastries, setting the standard for excellence across our dining outlets. If you are ready to elevate your career, we invite you to bring your creativity and dedication to Four Seasons Hotel Singapore.

What you will do:

As Executive Pastry Chef, you will lead the pastry creations and operations for our multiple dining outlets. Your creativity and commitment to excellence will shine as you craft innovative and delectable desserts/pastries that delight our guests, and leave lasting impressions.

You will inspire and mentor your team, guiding them to achieve their career aspirations while maintaining the highest standards of quality and food safety.

Your interaction with guests from around the world will create unforgettable dining experiences, showcasing your passion for hospitality and exceptional culinary artistry.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Executive Pastry Chef in a 5-star luxury hotel or luxury restaurant chain, preferably managing in an all-day dining setting.
• Restaurant pre-opening experience is an asset.
• Excellent knowledge of Western and Asian patisserie/dessert techniques, ingredients, and flavour profiles. Knowledge of the local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279