Job Highlights

• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance

Job Description

• The Butcher’s Wife Chef (Gluten free Brazilian Wine Bar)
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• 5-day 44 hours work week
• Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

COOK SKILLED IN BOTH NORTH, SOUTH INDIAN AND WESTERN CUISINE NEEDED FOR INDIAN FUSION RESTAURANT. HAVE TO DO SPLIT SHIFTS (BREAKFAST/ LUNCH/ DINNER). WILL BE SOLELY RESPONSIBLE FOR ORDERING, PREPARATION (CUTTING MEAT, VEGETABLE, MARINATION, ETC) AND COOKING ALL DISHES. MUST BE MULTI TASKED PERSON. ONLY CANDIDATES WITH PAST EXPERIENCE WILL BE CONSIDERED.

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

Responsibilities:

• Prepare, cook, and present a variety of Asian cuisine dishes, ensuring high standards of taste, quality, and presentation.
• Collaborate with the kitchen team to develop and refine menus, incorporating feedback and staying updated with culinary trends.
• Maintain cleanliness, organization, and sanitation in food preparation areas, ensuring compliance with health and safety regulations.
• Monitor food stock and ingredients, ensuring timely replenishment and proper storage to maintain freshness.
• Ensure proper handling and storage of all food items according to restaurant standards and food safety guidelines.
• Assist in kitchen operations, including managing inventory, coordinating with suppliers, and ensuring a smooth workflow during service.

Requirements:

• Minimum of 1 year of experience in cooking Asian cuisine in a professional kitchen environment.
• Strong knowledge of various Asian cooking techniques, ingredients, and flavor profiles.
• Ability to work efficiently in a fast-paced kitchen while maintaining attention to detail.
• Team-oriented, with excellent communication and collaboration skills.

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

Tay Shiong Luan | EA Personnel No.: R23115166

• Salary UP$2700 + Incentive + OT

• Variable Bonus + Meal Provided

• Working days: 6 days (8:00am – 5:00pm)

• Working Location: Bedok

• Excellent Welfare & Benefits

• Well Established F&B Company

Job Scope

• Assisting Chefs to prepare and arrange food ingredients to meet the production schedule demands.
• Maintaining and organising kitchen inventory and arrangement and storage of raw ingredients.
• Packaging of finished products and organisational of storage facilities.
• Operating a variety of kitchen appliances including cutters, knives, mixers and ovens.
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils.

Requirement

• GCE N Level and above
• 1 – 2 years’ relevant working experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Responsibilities:

• Design and prepare seasonal omakase menus featuring Sichuan dishes.
• Engage guests with insights about each course.
• Maintain kitchen cleanliness and adhere to safety standards.
• Collaborate on sourcing quality Sichuan ingredients.
• Train staff on Sichuan techniques and omakase service.

Qualifications:

• More than 5 years experience in Sichuan cuisine and omakase service.
• Strong knowledge of Sichuan ingredients and cooking methods.
• Excellent knife skills and presentation abilities.
• Fluent in Mandarin as you need to communicate with Chinese customers.

Job Responsibilities

a) In charge of all kitchen operations.

b) Plan kitchen’s staff schedule.

c) Plan and direct food preparations and culinary activities.

d) Handling of all customers requirement and resolve complains.

e) Ordering of inventory; ensure no double order or overstock.

f) Monitor sanitation practices and adhere to kitchen safety standards.

g) Reporting discrepancies and problems to the supervisor.

h) Any other ad-hoc duties as assigned

a) In charge of all kitchen operations

b) Plan and direct food preparations and culinary activities

c) Handling of all customer requirements and complain issues

d) To abide the Company's rules and regulations

e) Order and maintain inventory of food and supplies

f) Monitor sanitation practices and follow kitchen safety standards

a) In charge of all kitchen operations

b) Plan and direct food preparations and culinary activities

c) Handling of all customer requirements and complain issues

d) To abide the Company's rules and regulations

e) Order and maintain inventory of food and supplies

f) Monitor sanitation practices and follow kitchen safety standards

g) Any other ad-hoc assignments

Position: Cook / Chef

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2,800-$3,000

Job Scope
- Stir fry rice and noodle dishes

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Cook
• Working Location: East - Parkway Parade (Nearest MRT: Marine Parade MRT) or North-East – Seletar Mall (Nearest LRT: Fernvale)
• Working Hours: 5.5 days / 10 am-9 pm ( 1.5-2 hours lunch break)
• Salary Package: Up to SGD 2700 + OT + Performance Bonus (Gross Salary up to SGD 3600)
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge of the Company’s products
• Good personal hygiene practice
• A food hygiene certificate is a plus

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #67107 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Celine Tan | EA Reg No.: R1873694

Job Description

• Industry/ Organization Type: F&B Manufacturing
• Position Title: Kitchen Chef / Cook (Korean BBQ)
• Working Location: Orchard
• Working Hours: 5 days (Monday to Friday, 9 AM – 6 PM)
• Salary Package: Basic Salary up to $4,500 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
• Ensure all dishes are made according to the restaurant’s recipes, maintaining the authenticity of Korean BBQ cuisine.
• Ensure that meats are grilled to perfection, taking into account customer preferences for cooking levels.
• Manage kitchen operations, ensuring that the kitchen runs efficiently during service.
• Present dishes attractively, maintaining a high standard of food aesthetics and quality.
• Any other ad-hoc duties as assigned.

APPLY NOW!!!

• Possess a Diploma in Culinary Arts or relevant field
• Has 2+ years of culinary experience, preferably in a Korean cuisine-focused establishment
• Proficient in cooking Korean BBQ, including handling and grilling premium meats

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69988 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Purpose

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

Operations

• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel

• Observe stock control procedures are implemented and maintained

• Liaise with F&B Service team regarding the availability of menu items, additions to the menu and any relevant

changes

• Work with and co-ordinate the work of fellow colleagues in the preparation and production of food as required

• Prepare and ensures availability of mis en place as required

• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any

problems to the Chef

• Assist and liaise with chef on duty as required

Knowledge and Experience

• Certification for kitchen experience not necessary

• Basic food hygiene certification required

• Has basic food handling and knife skills

• Basic reading, writing and oral proficiency in English language

Roles & Responsibilities

We are looking to hire a Cook that specializes in Halal-Indian-Muslim cuisine.

Job Description:

• Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety, quality, and consistency of the servings

• Launch and manage the branding of the different food groups we are operating Approve and “polish” dishes before they are packaged / plated for the customer

• Manage equipment and maintenance whenever needed

• Manage ingredient inventory, ordering and variable cost accounting

• Be fully in charge of managing and training kitchen staff as well as shift scheduling (if needed)

• Comply with nutrition and sanitation regulations and safety standards

Job Requirements:

• Proven experience as Indian Muslim Cook (Head the Indian & Nasi Padang kitchen)

• 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

• Credentials in health and safety training

• To cook other than Halal Cuisine – eg. Indian / Western / Indonesian Cuisine will be a Plus+ (to cater for daily special menu)

Location : PSA Terminals – Haw Par Villa (CC25) / Pasir Panjang (CC26)

: Gul Yard / Benoi Yard – Pioneer (EW28) / Joo Koon (EW29) / Gul Circle (EW30)

Remuneration Package: Ranging from $3,000 to $3,800 per month

(subject to experienced, work pass levy if any)

Schedule:

• Night shift (0000 – 1000hrs) / Morning shift (0400 – 1400hrs) - 6 days week (incl. Sat / Sun / PHs if any)

Experience:

• Halal Cuisine: Min. 3 years (Required) – Nasi Padang or Indonesian Cuisine

• As Cook: Min. 3 years (Required)

Benefits:

• Employee discount under all company’s F&B outlets

• Professional development / Career Progression

• Working meals provided

• Lodging subsidy (search for own lodging, near working location) Only applicable for foreign workers

• Transport & Mobile Data Allowances

• Medical claims capped at $150 per annum

To apply, please ensure your resume includes:

- Your expected salary range

- Relevant experience from your last job (or most recent relevant position)

Please email your updated resume to: [email protected]

This will help us process your application efficiently.

Position: Cook / Chef

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2,800-$3,000

Job Scope
- Stir fry rice and noodle dishes

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

If you meet the below requirements and are passionate about creating exceptional dining experiences, we would love to hear from you. Please submit your application, including your resume and any relevant certifications.

Responsibilities:
- Prepare and cook meals according to the outlet's menu and customer preferences
- Ensure food quality and presentation meet the outlet's standards
- Monitor and maintain inventory levels and order supplies as needed
- Collaborate with the management team to plan and develop new menu items
- Train and supervise junior kitchen staff to ensure efficient operations
- Adhere to food safety and hygiene regulations at all times
- Maintain a clean and organized work environment
- Handle customer inquiries and special requests promptly and professionally
- Assist in the development and implementation of cost-effective strategies to maximize revenue

Requirements:
- Proven experience as a Commis in a western / Asian restaurant setting
- Strong knowledge and skills in food preparation, cooking techniques, and Western cuisine
- Knowledge in pastry, baking, and other relevant culinary techniques
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Excellent communication and interpersonal skills
- Strong attention to detail and ability to work under pressure
- Must be able to work on weekends, public holidays, and rotating shifts

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Roles and responsibilities:

• Preparing awesome meals for our customers.
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Helping lead and inspire our kitchen staff with the restaurant manager.

Requirements:

• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• Minimum 5 years experience

PASSION IS OUR MAIN INGREDIENT!

** Attractive Sign-on Bonus**

Responsibilities:

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Requirements:

• Certificate in Culinary Skills or its equivalent
• Minimum 1 year working experience in Western cuisine
• Good team player and self-motivated
• 6 days work week and able to work on weekends/public holidays
• Split shift required

Benefits:

• Various allowances**
• Medical + dental benefits
• Birthday vouchers
• Staff discounts across brands

** T&C applies

• Preparing awesome meals for our customers.
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Monitor the food par level after each meal period.
  Ensure areas of responsibility are clean, tidy and organized.
  Assist in monthly inventory counts and record food wastages.
  Ensure proper hygiene practices are followed at all times and ensure proper storage methods are followed.
• Assist in daily purchasing and receiving of goods.
• Helping lead and inspire our kitchen staff with the restaurant manager.

Requirements:

• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to prepare own indian masala's grind for curry and masalas
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• Minimum 6 years experience
• Ability to talk tamil language must

Vegetarian Restaurant,To take charge of all kitchen matters, from changing menu and everything operations and hygience must adhere to SFA standard, need to deal with food vendors for the freshest ingredients available at the most reasonable price, must gather feedbacks from customers at all times and adjust our cuisine to their individual palates...

Job Description

• Follow orders as instructed by Chef de Partie and Sous Chefs to perform job task following directions
• Adapt yourself to business needs and be willing to work any day of the week and any shift
• Remain focus and complete one task before switching to the next one
• Follow work list assigned by Chef de Partie, completed within acceptable time frame
• Ensure quality of food items according to the standards in place It includes ensuring all food items are in perfect sanitary condition, applying "First in First out!" kitchen best practice
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues

At least 1 year relevant experience

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Job Description & Requirements

• Prepare and cook staff meals.
• Basic kitchen tasks - food preparation and ingredient handling, cleaning kitchen

Role: Permanent Part-Time Kitchen Assistant / Cook

No. of Workday: 6-day week (including Saturdays, Sundays and Public Holidays)

Working Hours: Lunch shift 11.30am to 3.30pm (24 hours per week)

Rest day every Monday

Rate: $1,500 - $1,600 per month

Working Location

21 Tanjong Pagar Road

Singapore 088444

Job Description

• Assist in maintaining the entire kitchen operation

• Monitor corporate catering daily order given by sales team

• Preparing hot and cold dishes and executing request based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Works closely with sales team to meet & exceed customers’ expectations.

• Ensuring proper handling and storage of all food items in accordance with the Company standards

Requirements

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

Recommended Skills

• Food Quality

• Food Safety