Job Description & Requirements

JOB DESCRIPTION:-

• Able to prepare chinese dishes, chinese northen foods, sichuan foods 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

Summary

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

Job Responsibilities

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting of ingredients and preparing daily mise-en-place for the assigned station.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Clean and maintain all equipment within the food production area.
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Be well versed in hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management.

Qualifications / Requirements

• Minimum Primary school education.
• Minimum 1 year of relevant experience in a similar capacity.
• Oral proficiency in English language.
• Ability to work effectively and contribute in a team.
• Self-motivated and energetic.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520 EA Registration ID: R1765753

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

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

Demo Chef [Kitchenware]

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Job Description

Experience in Chinese cuisine dishes.

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 2 years related experience.

· Familiar with Chinese cuisine.

· Fluent in both English and Mandarin preferred.

· Passion for food, creative and teamwork.

We are the SAKEMARU Artisan Sake Hideout, a concept dining experience which showcases Japanese Kappo-style cuisine alongside one of the largest artisan saké collections available in-store. still immensely popular today!

We're hiring for Executive Chef

(Full-Time)

Responsibilities(For Executive Chef)

• Preparing of open.

• Maintain a high standard of work in accordance with the Head Chef/Sous Chef’s instructions

• Prepare and cook food and ensure the highest possible quality and standards are maintained under the guidance of senior chefs

• Responsible for food preparation prior to cooking, including cleaning, cutting and storage

• Assist in receiving food products and supplies, and controlling the stock rotation and correct storage

• Learn different skills and practice those skills by implementing them in actual tasks throughout the kitchen

• Work on different sections and teams

• Communicate effectively with other members of the kitchen team

• Carry out a range of different tasks simultaneously in a brief amount of time

• Ensure cleanliness and hygiene in assigned areas of work during and after service

If you have the potential, you can also be trained to take on more independent tasks as a chef.

Requirements

• Basic service Skills.

• Customer care.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

===

* You will get the opportunity to immerse in saké culture and learn all about it on-the-job!

* You will also learn Japanese culture and perhaps even some phrases from our Japanese staff!

===

* We are currently looking for Singaporean

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

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

• 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

Job Descriptions:

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistency presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up prior to service and maintain the highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders in a timely manner
• Assist other cook during food assemblies
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers feedback and requirement on specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitise
• Other duties as assigned by management

Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Great communication and interpersonal skills
• Ability to multitask
• 6 days' work week

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 Japanese cuisine including all varieties of noodles and sushi

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Japanese dishes and pastry

l Proficient with Japanese specialty equipment

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

l Able to work night shift and split shift

l Willing 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

• Performing all duties of kitchen managers and associates as necessary
• Recognizing superior quality products, presentations and flavor
• Maintaining purchasing, receiving and food storage standards
• Ensuring compliance with food handling and sanitation standards
• Calculating accurate theoretical and weighted food costs
• Setting up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Studying each recipe and gathering all necessary ingredients
• Cooking food in a timely manner

Job description

2am Dessertbar - One of the City's food and drink establishments at Holland Village, the dessertbar has defined the dessert experience by pushing the boundaries between sweet and savoury with progressive, researched offerings that are delectable as they are beautiful.

Looking for enthusiastic, cheerful and motivated Senior Pastry Sous Chef to be part of our local culinary team for new outlets and existing outlets. Opportunities for growth within the company.

Responsibilities:
• Production of Chocolates, confectionaries, cakes, pastries, desserts
• Ordering of ingredients for production
• Managing junior chefs
• Able to report to upper management.
• Must be able to show leadership and lead teams.
• Must be able to do basic training of new staff
• Have high quality assurance in the production kitchen
• Oversee and ensure compliance AVA hygiene, sanitation and safety standards
• Maintain food cost margins within acceptable range
• Efficient manpower planning and rostering
• Be pro-active in meeting the company's objectives.
• Support in all aspects of sales and operational activities.
• Manage in-store merchandising and display throughout the seasons/festive

Requirements:
• Looking for highly motivated individual who is also a team player
• Minimum 3 years as a sous chef and 5 years as a chef
• Fluent in English or Mandarin: written and spoken
• Second language would be a bonus: Mandarin
• Basic computer skills preferred/POS system knowledge
• Able to work on weekends/PH
• Presentable appearance

Attractive Package/ Benefits:
• Annual leave and medical benefits apply
• Attractive staff discount
• Uniforms provided

PPP Coffee is looking for an Executive Pastry Chef to lead its production team as well as co-develop a pastry menu that is aligned with its coffee concepts. As an Executive Pastry Chef, you will be responsible for developing the pastry menu across all F&B concepts by PPP Coffee, as well as directing all operations of the pastry production function, in alignment with the business direction.

Job Description:

• Lead and manage a team of production bakers and ensure production targets, portion sizing, product quality and specifications are reached within their area of supervision
• Manage daily production schedule and daily production plan
• Formulate new food production standards and SOPs as required
• Maintain and upkeep production quality
• Responsible for overall training and development of the pastry team

Job requirements:

• At least 5 years experience in the pastry and baking industry.
• Have strong leadership skills, decision-making skills, and time-management skills
• Needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts

About Bloom Cafe and Wine Bar:

At Bloom Cafe and Wine Bar, we take food to the next level by blending different culinary styles into something extraordinary. Our menu showcases an exceptional fusion of classic and contemporary flavors, deeply influenced by Asian culinary traditions. Our chefs craft delightful dishes like the Compressed Watermelon Feta Salad and Snapper En Papillote, where diverse flavors come together seamlessly. The Chicken Pizza and Gochujang Fried Chicken Burger are standout examples of our fusion cuisine.

About Foodsta Kitchens

Headquartered in Singapore, Foodsta Kitchens is a digital first restaurant company with operations in Singapore and India. Foodsta owns and operates 6 fast casual brands in Singapore – Bloom Cafe & Wine Bar, Alt. Pizza, Green Monster, Chi Ji, Fat Mario and NowPizza. We believe that people are the foundation of our business are committed to providing a fun work environment and scope for rapid career development.

At Bloom Cafe and Wine Bar, we take food to the next level by blending different culinary styles into something extraordinary. Our menu showcases an exceptional fusion of classic and contemporary flavors, deeply influenced by Asian culinary traditions. Our chefs craft delightful dishes like the Compressed Watermelon Feta Salad and Snapper En Papillote, where diverse flavors come together seamlessly. The Chicken Pizza and Gochujang Fried Chicken Burger are standout examples of our fusion cuisine.

BLOOM CAFE PTE. LTD. formerly known as ARTISAN BOULANGERIE CO. PTE. LTD.

Job Responsibilities:

• Preparing and presenting dishes with highest quality to customers in a timely manner
• Monitoring portion and waste control to maintain profit margins
• Follows brand’s operational policies and procedures, including those for safety and cleanliness to ensure the safety of all partners during each shift.
• Perform general housekeeping and cleaning duties, including sweeping, mopping as required
• Ordering and receiving of goods in proper order
• Follow FEFO and ensure that expired products are not found in store stocks
• Be a strong team player and contribute to creating a positive work environment.
• Execute any other duties as requested by immediate superiors.

Requirements:

• Warm and cheerful personality
• Proactive and efficient
• Willing to learn with good attitude
• Willing to work on weekends and public holidays

Additional Information:

• Training required for the role will be provided
• Warm and friendly work environment
• Island wide locations

Company Benefits:

• $1000 staff referral bonus
• Annual Performance Bonus
• Medical benefit
• Staff discount

Multiple Work Location:
Killiney Road

Job Description

Experience in Hotpot cuisine.

 Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Requirements

 Must be flexible and able to work during our peak times including weekends and public

holiday.

 Possess of professional certificate/NITEC/Culinary qualification.

 Minimum 2 years related experience.

 Fluent in both English and Mandarin (Bonus) preferred.

 Passion for food, creative and teamwork.

Job Scope

As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef

• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

• Diploma in Culinary Arts / Pastry
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Summary

The role of a Junior Sous Chef is to work alongside the Sous Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

Job Duties & Responsibilities

• Leads kitchen team in the absence of the Sous Chef
• Provide guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in training of new kitchen team members to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Sous Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Sous Chef / Culinary Director with menu creation
• Coordinates with restaurant management team on supply orders, budget, and kitchen efficiency and staffing.
• Ensure strict adherence to food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend training/meetings as and when required
• Adhoc duties/projects assigned by Management

Job Requirements

• 3years of relevant working experience in a similar capacity
• Able to lead and is a team player
• Good planning and organizing skills
• Good communication and interpersonal skills
• Competent with Microsoft Office
• Able to work in a fast-paced environment

Job Description

Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

The Coconut Club was born out of a desire to bring people together over the best possible plate of Nasi Lemak. We pride ourselves on nurturing an inclusive culture—inspired by the essence of the Kampong spirit—that informs our values and actions, both as individuals and as a team. We encourage our guests to come as they are, so we embrace warmth and intentionality in our service.

As a Chef de Partie, you’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

What we’re looking for:

• Minimum of 2 years of culinary experience, but we are happy to train and develop more junior cooks with less experience
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

What can you expect:

• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

Benefits:

• Monthly Sales Incentive
• Employee Dining Discounts across the Group
• Medical and Insurance Coverage
• Celebrating Milestones

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 Profound knowledge of different kinds of beverages

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

Responsibilities include:

· Assist the Executive Chef in managing the kitchen’s operations

· Ensure consistent food preparation and production

· Cook assigned dishes according to the menu

· Keep kitchen area and equipment clean and sanitized

· Follow food safety regulations set by the company, clients, and government

· Perform any other assigned duties and stay updated on new recipes and work methods

Requirements:

• Have 2-3 years of related work experience
• Able to adapt and work well in a team
• Demonstrate a positive and professional attitude at all times
• Staff meals provided

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856