Born from a passion for elevating the dining experience, our restaurant is a celebration of the art and science of food, where time-honoured techniques merge with the modern sophistication of cutting-edge culinary practices. We are seeking an experienced and passionate Pastry Chef to join our team in our exciting project of a brand new upscale restaurant in the heart of Singapore (Tanjong Pagar).

Position Overview: We are seeking an experienced and passionate Pastry Chef to join our team. Your expertise in preparing a variety of mouthwatering desserts, pastries and bread, combined with your creative flair in developing unique tastes and recipes, will be essential in delighting our customers. As an ideal candidate, you should have a strong background in culinary arts and a genuine passion for creating sweet and delectable treats. Your commitment to upholding health and safety standards is crucial to ensuring the highest quality of service to our clients. By delivering exceptional culinary experiences, we aim to enhance customer satisfaction and foster the growth of our clientele.

Join us in creating memorable moments through the art of pastry-making.

Responsibilities:

- Develop and execute innovative and visually appealing dessert menus that complement our offerings.
- Create and prepare a variety of desserts, pastries, bread, and other baked goods, maintaining consistently high quality and presentation standards.
- Oversee the pastry and baking operations, including inventory management, ordering ingredients, and equipment maintenance.
- Train and supervise pastry assistants and other kitchen staff, ensuring adherence to recipes, techniques, and sanitation standards.
- Collaborate with the executive chef and culinary team to create seasonal menus and specials that incorporate unique and trending dessert options.
- Stay updated with industry trends, techniques, and emerging ingredients to continuously enhance our pastry offerings and keep our menu fresh and exciting.
- Maintain a clean and organized pastry station, following food safety and hygiene regulations.

Requirements:

- Proven experience as a Pastry Chef or in a similar role, preferably in a high-end restaurant or hotel.
- Extensive knowledge of various baking techniques, dessert presentation, and pastry decoration.
- Strong creative and artistic skills, with the ability to conceptualize and design visually appealing desserts.
- Proficiency in managing pastry operations, including inventory control, cost management, and maintaining high-quality standards.
- Excellent leadership and communication skills to effectively train and supervise a team.
- A passion for culinary excellence, with an eye for detail and a commitment to delivering exceptional desserts.
- Ability to work in a fast-paced environment, multitask, and meet strict deadlines.
- Culinary degree or relevant certification from a reputable institution is preferred.

Benefits:

• Competitive salary and bonus structure
• Outpatient and dental coverage
• Performance based incentives
• Opportunities for career growth and advancement
• A supportive and dynamic work environment
• 5 day work week

If you are a dedicated and knowledgeable Pastry Chef looking for an opportunity to showcase your expertise and contribute to an exceptional dining experience, we would love to hear from you. Please submit your resume and a cover letter outlining your relevant experience and why you would be a great fit for our team. Join us on our exciting journey today.

Job Types: Full-time, Permanent

Salary: $3,300.00 - $4,300.00 per month

Benefits:

• Dental insurance
• Employee discount
• Food provided
• Health insurance
• Professional development

Schedule:

• Day shift
• Holidays
• Night shift
• Shift system
• Weekend availability

Supplemental pay types:

• Performance bonus
• Tips

Education:

• Professional Qualification (Preferred)

Experience:

• pastry/baking: 5 years (Preferred)

Work Location: In person

Job Description

• Preparing, cooking, and presenting western dishes with a focus on taste, quality, and presentation
• Ordering, receiving, and managing
• Maintaining a clean and organized kitchen, following food safety and hygiene standards
• Collaborating with the kitchen team to ensure a smooth and efficient operation

Requirement

• Proven experience as a Western Chef, with a strong background in Western cuisine
• Ability to work in a fast-paced restaurant environment
• Excellent communication and teamwork skills

Benefits

· Great team

· Good packing and benefits

.help in the preparation and design of all food menus

.produce high quality plates both design and taste wise

.ensure that the kitchen operates in a timely way that meets our quality standards

.fill in for the senior executive chef in planning and directing food preparation when necessary

.resourcefully solve any issues that arise and seize control of any problematic situation

.order supplies to stock inventory appropriately

.comply with and enforce sanitation regulations and safety standards

.maintain a positive and professional approach with coworkers and customers

Brief description of the Restaurant

UnaUna servies Best Value Charcoal-grilled Unagi dishes in Town.

Now we are looking for a new kichen crew.

There is a chance to be a head chef in the kitchen once you manage to do your job at required level.

Basically, this role requires you to prepare the meal, maintain and inprove the quality, Inventory control.

Waiting for you to join us!

Job Descriptions

• Lead in the Unagi Dishes preparation process by cutting, chopping, slicing, griling.
• Prepare Sashimi
• Clean and sanitize dishes, cookware, and utensils.
• Clean and sanitize food preparation work stations.
• Maintain and improve the quality.
• Managing Inventory
• Follow all food health and safety requirements.

Job Requirements

• No requirement

Benefits

• Free meal

Working hours

• 44 hours a week + OT

Good culinary and teamwork skill

Handworking and willing to teach

Ensure ingredients and final products are fresh.

Ensure and maintain the cleanliness of kitchen and premise.

Provide recipes and standard operating procedure

Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.

Present, garnish and arrange final dishes.

Stock-take and ordering of ingradients and supplies

Able to work on weekend

Managing of food costing

Procurement of ingredients

Planning of kitchen station and kitchen staff

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

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

Job Descriptions:

- Head Chef being the Core of the restaurant, has to undertake all staff responsibilities in case of anyone's absent

- Control Ingredients ordering well in order to prevent food wastage.

- Plan and manage kitchen staffs working schedule to allow a smoother work flow

- Capable of designing and creating new and innovative yakitori dishes and accompaniments.

- To maintain high restaurant standards in line with top Yakitori restaurants

- Capable of independently preparing and cooking restaurant quality yakitori dishes and accompaniments.

- To supervise kitchen, food and drink produce inventory including costing.

- Taking up Full responsibilities of training up all kitchen Staffs working potential

- Able to work on weekends and PH

Requirements:

- At Least 6 Years' experience as a Yakitori Chef

- In depth knowledge of Japanese Yakitori Cuisine

- Good understanding of General Japanese Cuisine

- Established experience in managing and operating a Yakitori restaurant with a reservation only, 12 seats OMAKASE

- Highly skilled in yakitori preparations and grilling

- Presentable and professional

- Proficient communication skills are essential, particularly when engaging with customers while cooking, as it involves appropriately communicating and introducing food specialties and features

- Certification from a culinary school is a plus

Head Chef Job Description

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.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

JOB DESCRIPTION:-

• Able to prepare dishes and etc.
• Able to prepare 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.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

Hiring Full time Chef (Chinese & Western Cuisine)

Responsibilities:

• Responsible for Kitchen duties, cooking and food preparation.

• Assist in preparation and standby ingredients for cooking.

• Ensure food and presentation quality is maintained.

• Adhere compliance to the company’s rules, regulations and food preparation SOPs.

• Maintain food hygiene, and workplace safety standards.

• Maintain kitchen cleanliness and involve in cleaning duties.

• Other tasks as assigned

• Training provided (All welcome!)

Requirement:

• Hardworking & Alert

• Responsible

• Positive attitude and pro-active

• Able to converse in mandarin (to communicate with china colleagues)

• Able to start work immediately

• 6 days work week (weekday off)

• 9am-9pm

Contact 91898878 for an interview

Address: 28 Jalan Kelulut (S)809045

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

Brief description of the Restaurant

From a single establishment, Les Amis Group has gone from strength to strength, capitalising on its commitment to quality in food, wine and service, to venture into other cuisine styles and concept. Today, Les Amis Group has 25 concepts, 1 virtual concepts and 38 restaurants in Singapore, and multiple overseas concepts including joint ventures and franchises in Hong Kong, Myanmar, Vietnam and Indonesia, with more expansion plans in the pipeline.

With award-winning concepts ranging from high-end French and Japanese restaurants to midmarket concepts offering Italian pizzas, Vietnamese noodles and authentic French bistro dining. Les Amis Group is undisputedly one of Singapore’s most influential and well-respected restaurant groups.

Les Amis is a group built on values of excellence, humility, inclusiveness, integrity and teamwork. Whether they are in fine-dining, Asian cuisine or casual dining, all our employees uphold the same values and fulfil a one-company approach to all that we do, from the relationships we build with our business partners and to the experience our guests and customers have at every touch-point across the Les Amis Group.

Job Descriptions

• Responsible for assisting Sous Chef in administrative work
• Responsible for procuring ingredients and invoicing
• Responsible for preparing ingredients and dishes for a French restaurant
• Counsels, guides and instructs personnel in the proper performance of their duties
• Responsible in assisting the Chef in the development of new dishes

Job Requirements

• Graduated with a degree in Culinary skills
• With at least 4 years of kitchen experience
• Excellent knowledge of ingredients
• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards

Benefits

• No AWS but there is Bonus

Working hours

• Depending on outlet (6 days work week)

Brief description of the Restaurant

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

Job Descriptions

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards

Job Requirements

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

Working hours

• 5 Day Work Week, 59 hours a week

Demi Chef

Job Summary:

Prepares food for clients. Helps devise new methods of cooking and new menu items. Streamlines work from back of house to front of house.

Demi Chef Job Duties:

• Cleans food preparation areas as determined by law and company policy
• Prepares foods to the specifications of the menu
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process
• Devises new recipes
• Estimates expected food consumption and organises preparation
• Keeps records and accounts of food purchases
• Prepares any necessary sauces or accompaniments before meal service begins
• Stays open until the last customer leaves
• Offers a creative menu to compete with other local restaurants
• Cleans up after business hours

In addition to these duties the Employee may be required to perform other tasks that from time to time may be assigned or delegated to the Employee by the Company.

As the Chef de Partie at The Assembly Ground, you will use your skills to amaze the patrons of our establishment with excellent cooking according to our Head Chef’s recipes and specifications, and your work will be an important factor to our customers’ satisfaction.

In your role, you will assist Head Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies, and also be a mentor to your team members, building them up with the necessary skills to bring them to the next level.

To succeed in the role, you possess a friendly disposition, good communication skills and be able to work in a team. Due to the nature of the job, you will be required to work in a shift pattern to cover early mornings and late evenings.

Requirements

· Minimum 2 years’ experience in culinary (western and local cuisine preferred)

· Food Handling Certificate (Preferred)

Performance (Soft / Core)

· Able to work well in a team setting

· Has high level of initiative, hardworking and willing to work in a fast-paced environment

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

KYO KOHEE is looking for individuals who have the love of sharing daily conversation, experience, and connecting with people. We are seeking a positive individual, a leader with good teamwork and sociable attitude. If this sounds like you, we want you to be part of our team.

Applicants for the Commis Chef position should be passionate about food and cooking, genuinely enjoy the whole process of procuring, preparing, cooking and serving food, and someone who exhibits pride in their work and to always work towards those standards of excellence.

Essential job functions include but are not limited to the following:

• Responsible for day-to-day running of kitchen and back of the house operations
• Prepare and execute with finesse all menu items during service
• Consistently monitor food quality and quantity
• Ensure daily cross checking of all the kitchen checklists to ensure SOP is being followed
• Ensure compliance with SFA regulations
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Maintain high standard of personal hygiene of kitchen team, inspect uniform, grooming, and coordinate proper equipment sanitation
• Identify issues or problems and report and discuss with Head Chef for solutions
• Ensure that there is always sufficient supply of all food items.
• Ensure inventory system is properly recorded, updated and stock take of inventory is properly accounted and prices updated in the system
• Evaluate food products to assure that quality standards are consistently attained
• Planning and organizing daily operational needs.
• Maintain good relationship with team member and front of house staff
• Other adhoc duties as assigned by supervisor-in-charge.

Benefits

• Up to 17 Days Annual Leave
• Up to $1,000 Flexi benefits (gym, travel, dental, etc)
• Medical benefits
• Annual performance bonus
• Long-term rewards & incentives
• Career progression path
• Overseas training opportunities (Japan, Australia, Indonesia, etc)

Requirements

• Minimum culinary certificate or equivalent and above with minimum 1 years of relevant experience
• Able to multitask and work efficiently under pressure
• Excellent knowledge of BOH systems, ordering and inventory
• Understand health and safety, and basic food hygiene practices
• Attention to detail is essential
• Team player with a good learning attitude
• Good communications and leadership skills
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined
• Able to communicate with a diverse group of people in spoken English

Please submit a detailed resume with photo including:

• Personal details and contact information
• All relevant and past work experience with references
• Last drawn salary and expected salary
• Date of availability

• Responsible for smooth operations at the restaurant
• Take ownership and run day to day operation of the restaurant independently.
• Constantly find ways to improvise new and existing menu items
• Follow SOPs to ensure food are served correctly.
• Train, develop and motivate subordinates to meet and exceed established food preparation standards on a consistent basis
• cooking dishes according to food health and safety standards
• preparing ingredients for cooking

requirements

-able to work on weekends

-able to work independently

• To control the food cost and the consistency of quality and quantity of food served
• Assists in the implementation of annual promotion plan and menu change cycle
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely
• Recommend and organize proper and systematic storage of food items in the kitchen
• Prepares duty rosters schedules vacation and public holidays accordingly
• Competent with health, safety, and other emergency procedures
• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef

Requirements:

• Current Junior Sous Chef or Sous Chef with Italian Cuisine Experience
• Basic knowledge of MS office
• High level of flexibility and adaptability
• Able to work public holidays and weekends

Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school diploma preferredBefore the start of each service period, a Senior Cook checks the stock of food supplies and prepares the workstation. Duties include preparing and cooking a variety of dishes; serving the dishes on time and in the right order; ensuring health, hygiene and safety standards are adhered to; and making sure utensils and work areas are clean and ready for the next shift. The Cook is also expected to supervise junior kitchen staff and manage their development.
• Demonstrate advanced Asian preparation and techniques
• Demonstrate sous vide method (of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment)
• Establish relationships for customer confidence
• Facilitate effective communication and engagement at the workplace
• Facilitate effective work teams
• Grind wet flour
• Identify meat and seafood, and their fabrication and utilisation in culinary
• Maintain workplace safety and health policies and procedures
• Manage productivity improvement
• Prepare Indian rice dishes
• Prepare basic Chinese dessert
• Prepare basic Malay desserts
• Prepare pre-mix, frozen and bake-off products
• Solve problems and make decisions at supervisory level
• Supervise quality procedures

Job brief

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom