At The Black Hole Group, we are big on food and even bigger on culture. Above all, we are fun, and it's never a dull day at work!

We are currently looking for a talented Pastry Chef to join our team.

If you think you have a passion for baking and hospitality is what you breathe and practice, come onboard! We want somebody who would like to be part of a fun and innovative team that is always looking to learn and grow together.

What will you be doing?

• Managing day-to-day operations of the pastry and bakery section of the kitchen and liaising with the Executive and Sous Chefs to ensure a successful working environment
• Preparing doughs, fillings, batters, icings and other components by measuring or weighing ingredients using containers or scales to ensure consistency and high-quality baked goods
• Preparing a wide variety of baked goods, including pastries by following traditional and modern recipes
• Monitoring the stock of baking ingredients
• Ordering new supplies, ingredients, and equipment for baking

Job Types: Part-time, Permanent

Pay: Up to $13.00 per hour

Expected hours: No less than 16 per week

Benefits:

• Employee discount
• Food allowance
• Food provided

Schedule:

• Day shift
• Early shift
• Shift system
• Weekend availability

Experience:

• Pastry: 1 year (Preferred)

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.
• Prepare a variety of Naan breads and kebabsBe fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment
• Approving and “polishing” dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation,
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance
• Keeping utensils and equipment clean and sanitary
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

• Organizational Skills,
• Verbal Communication,
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Knowledge of International Cuisines,
• Creativity, Interpersonal Skills,
• Culinary Arts Training

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.
• Prepare a variety of Naan breads and kebabsBe fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment
• Approving and “polishing” dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation,
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance
• Keeping utensils and equipment clean and sanitary
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

• Organizational Skills,
• Verbal Communication,
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Knowledge of International Cuisines,
• Creativity, Interpersonal Skills,
• Culinary Arts Training

Responsibilities

Assist the management to achieve the forecast and meet the company budget

Co-ordinates with agent on marketing promotion so as to maximize the revenue

Oversee smooth operations and ensure cost effectiveness in inventory control management

Implement business strategies to increase profitability of F&B operations

Designing new dishes to fit the menu

Encourage co-operation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen

Managing human resources, including staff hiring, training promotion and termination

Requirements

Working knowledge of F&B profession principles and practices

Human resources management skill

Familiar ordering and inventory system

Awareness with culinary trends and best cooking practices

Good interpersonal communication and presentation

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

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.

A Vietnamese cuisine bistro is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry.

The Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check.

He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 2 years of experience, with proven track record as a vietnamese chef, working in a competitve and fast paced environment.

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

Duties & resposibilities:

• Well experienced in making Pakistani/North Indian Cuisine (Curries, Bbq, Biryani, Pulao, Signature dishes)
• Well experienced in making all kinds of Naan in a Charcoal Tandoor
• Well aware of recipes and marination/preparation of famous Charcoal Bbq (Beef, Lamb, Seafood, Chicken)
• Well experienced in making Chicken/Mutton Karahi and other famous Pakistani Curries
• A good team player
• Responsible to supervise junior kitchen staff and lead them to achieve best results in food preparation and presentation
• Ensure the food quality, taste and the presentation of cooked food before serving.
• Ensure prompt and speedy delivery of the orders
• Plan menu for special occasions and festivals
• Health and safety conscious to maintain a safe and hygienic kitchen environment and operations
• Order Kitchen supplies and check quality of ingredients supplied
• Monitor temperature of Chillers, Freezer and hot holding equipments

New concept Coming coming this January 2025

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Sous chef skills requirements according to in house policies, at leat 5 years of experience

Assisting the chef de cuisine for all the key tasks

Apply for interview

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new Mexican recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where nece
• Must be able to work on weekends and public holidays.

Japanese Yakitori Restaurant at Outram Road looking for

Yakitori Chef

Min 2 year Japanese yakitori experience preferred.

Job Scope :

- assist the chef in kitchen operations (pref, cooking & presentation etc)

- ordering, receive stock and manage inventory

- ensure cleanliness and hygiene procedure are followed at all times

- work closely with head chef to ensure smooth running of kitchen operations.

- other ad hoc duties as assigned by head chef.

working day : 6 days. split shift

salary will be based on relevant experience

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a Executive Chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

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 Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

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

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

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Supervise functioning of all kitchen team members, facilities and costs and contributes to maximizing the overall Food and Beverage Department performance

 Control and analyze, on an on-going basis, the following:

• Quality levels of production and presentation

• Guest satisfaction

• Merchandising and marketing

• Operating/ payroll/ food costs

• Cleanliness, sanitation, and hygiene

 Ensure optimum performance in all of the above areas

 Responsible for the production, preparation and presentation of all food items in both Together & Co and Team Member Restaurant (Jardine) to ensure highest quality at all times

 Establish and maintain effective employee relations and inter-departmental working relationships

 Conduct interview, employee orientation, performance appraisal, coaching, and counselling if necessary to ensure appropriate staffing and productivity. Consults Human Resources, as appropriate, in performing the above duties

 Develop formal training plans and conduct on-the-job training sessions for kitchen team members

 Keeps an up-to-date standard recipe file for all food items, to include:

• Sales history and sales mix

• Actual cost

• Par stock

• Production time

 Handle all internal and external guest complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily

 Responsible for the preparation of menus and participates in pricing policy in consultation with various departments concerned, by taking into consideration the following:

• Local requirements

• Market needs

• Competition

• Trends

• Recipes

• Potential costs

• Availability of Food and Beverage products

• Merchandising and promotion

 Carry out any other reasonable duties and responsibilities as assigned

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

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

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 and split shift

Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

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

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

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 and pastry

l Proficient with 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