Join Our Kitchen Team!

Are you passionate about cooking and delivering exceptional culinary experiences? Do you thrive in a fast-paced environment and enjoy working with a dynamic team? Look no further! We are one of Singapore's most premier fine private dining, events and catering company.

We're Hiring:

Head Chef

Chef de Partie

What We Offer:

- Competitive and above market rate salary

- Opportunities for career growth and development

- Collaborative and supportive kitchen environment

- Opportunities for advancement

- 5 Day Work week

Requirements:

- Previous kitchen experience

- Ability to work efficiently in a fast-paced environment

- Strong teamwork and communication skills

- Passion for delivering high-quality food and service

Apply Today:

If you're a motivated and enthusiastic kitchen professional looking for a new challenge, we want to hear from you! Get immediate response when you text your application to Ian (+65 88751000)

Work Schedule

5 days / week

Benefits & Perks

Paid sick leave

Paid overtime

Medical coverage

Training & professional development

Parental leave

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.

Established chicken rice stall at Toa PayohCentral Hiring Assitant Chef

-Able to lead aterm and supervise daily operation

-Must be to accept split shift arrangement

-Off on weekdays only

-Must be to follow stall style of preparation

-Process own transport as needed to report for work 5.30am

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Able to work night shift and split shift
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

• 5 days work week
• Location Bukit Batok Central Kitchen
• Salary up to $6,000 SGD + Commission
• Working hours 6am to 4pm

Attractive Benefits such as : 13mth bonus , 14 days Annual Leave and etc

• Must have experience in making kuehs.
• More than 5 years of relevant experience is needed

会做

• 九层糕
• 顺粿
• 饭粿
• -红龟糕
• 白糖糕
• 木薯糕
• 芋头糕
• 木薯糕
• 等等

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

Job Summary

The Research and Development (R&D) Chef is responsible for the development and improvement of recipes and new product prototypes and processes to ensure that its processes meet the PB food quality and food safety standards. He/She provides food science expertise in designing processes to manufacture new food products on a commercial scale for marketing purposes and meeting sales and SEA region’s import and export regulations.

Job Responsibilities

• Create new recipes, modifying and improving existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Consolidate data gathering for new product specifications.
• Formulate new food production standards and standard operating procedures.
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life, and regulations.
• Establish product specifications and documentation.
• Confirm product formulations and other information for constructing product profiles.
• Review methods to improve the quality of new baked products and compliance with food regulations during mass production.
• Develop ideas from preparation processes for marketing purposes.
• Develop product improvements based on sensory testing and
• data.
• Facilitate innovation and lead team leaders to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations for changes to new & existing food production processes.
• Organise and conduct Train the trainer and on-the-job training sessions locally and within SEA regions’ production and retail kitchens.
• Follow up on yearly refreshment training schedule
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Execute any other duties as assigned.

Skills

• Possesses analytical and problem-solving skills and should be able to work independently.
• Good sensory skills to evaluate flavours and create recipes for new products.
• Excellent knowledge of production systems, food costing, ordering and inventory
• Possess capability to lead, motivate and manage subordinates
• Sound knowledge/understanding of cultural and culinary trends
• Creative in developing and presenting products
• HACCP certified and other food safety regulations are required
• Good command of spoken English
• Any additional language (eg. Korean) would be an added advantage
• PC literate with knowledge in MS Office

• 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 communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

We need two chefs that tasked with ensuring the kitchen tuns smoothly, preparing food, sauces and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is afull time job and the hours are typically long, with the weekend & weekend and off duty at late night work is usually. Performed in close quarters with colleagues.

Responsibilities:

• Prepare and cook a variety of dishes for the cafeteria, including laksa, specials, and other menu items, ensuring high-quality and consistency.
• Coordinate with the kitchen staff to maintain stock levels of ingredients and supplies necessary for daily operations.
• Assist in planning and executing catering events, including buffets and special functions, by creating customized menus and overseeing food production.
• Liaise with event organizers to understand their catering requirements and provide appropriate menu suggestions.
• Ensure the proper setup and presentation of food for events, adhering to hygiene and safety standards.
• Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation procedures.
• Monitor food production to minimize food waste and ensure timely service during peak hours.
• Coordinate production with Central Kitchen team.
• Other duties as assigned by the supervisor or management.

Qualifications:

• Min 3 year culinary experience in local catering or F&B.
• Familiar with local catering and F&B needs and operation.
• Strong organizational and multitasking skills.
• Results-driven with a focus on meeting targets and deadlines.
• Excellent communication and interpersonal skills.
• Commitment to maintaining quality and safety standards.
• Able to work on weekends and public holidays as needed for catering events.

Responsibilities

• Responsible for running day-to-day kitchen operations, maintaining a committed and engaged team
• A performance driven leadership approach by creating a culture of results within a high-pressured environment through inspirational leadership
• Taking the initiative, responsibility, committed to achieving growth by creating a culture of innovation, adaptability and challenging the norm
• Accountable for maintaining ordering and controlling food stocks within budget
• Accountable for innovative menu planning and monthly promotional menu planning
• Implement and maintain food monitoring procedures to facilitate budgetary control and as well as for manpower cost against agreed budgets
• Other responsibilities will be overseeing and training the junior members of the team, costings, stock control, product ordering
• Ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed
• Responsible for creating menus, special/monthly events, outside catering and wedding events etc
• Must have personal flair and experimentation to alter a familiar dish and create new combinations
• Developing and serving high quality and inventive dishes with excellent ingredients
• To constantly update your knowledge and skills for the good of the establishment

Requirements

• Minimum 8 years of chef experiences in creative cuisine style
• Leadership and Hygiene standard
• Knowledge of purchasing, ordering, receiving, food costing and inventory procedures

Location: Located in the West (Pandan Loop)

Interested candidates are invited to apply online with a comprehensive resume, via the APPLY NOW button below.

We regret that only shortlisted candidates will be notified.

Thank you for applying.

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

Job Responsibilities:

• Cook and prepare a variety of food products

• Maintain the highest standards of personal hygiene and dress code

Benefits:

✓ Newcomer Bonus

✓ Variable Bonus

✓ Merit Increment & Promotion

✓ Staff meal included

✓ Staff Discount

✓ Full Attendance Award

✓ Referral Scheme

✓ Dental Benefits, Insurance, medical coverage

✓ Birthday Vouchers, Festive Gift etc.

· 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

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary Pastry Chef to join our team!

- Lead the production of pastry goods and part of the bakery goods

You are responsible for the daily management and food production of the Pastry Kitchen/Outlet; To ensure maximum quality and profitability. Production/purchases/manpower answers to you when you are present but also when you are off. You need to organize and handover accordingly always. Pastry items cover all cakes on the menu, all desserts for the events, all sweet items created for specific occasions; Bakery goods covers all jams, granola, brioche, bombolini, chocolates.

- Train junior staff to develop their skills and techniques; Organize their work so they gain autonomy in performing daily tasks; You are responsible for the quality of what they produce.

- Research and Development

You have to dedicate few hours weekly to improve existing recipes and develop new ones that might be relevant to current production schemes or drive an increase in sales; Work with the team on product development, formulate new recipes to cater to different demands; Make sure all recipes are up-to-date and completed in the Recipe book

- Stock management

Organize weekly stock taking for the different goods we are selling. Advise optimum stock level for each category of item according to trend. Indicate dates on every single item.

- Ingredients/Packaging

Organize weekly stock take using template provided to check stock level for ingredients, packaging and tools for pastry; Organise orders and liaise with suppliers; Ensure that all the products received into the kitchen/outlet are meeting standards set by the law and the company.

- Responsible for management of manpower

In charge of looking at the weekly workload and plan the manpower capacities needed daily to make sure that there is always someone present in the pastry kitchen from 5am to 7pm daily, as well as reaching out to the team to call in for extra manpower if unable to reach out for support from Management; In charge of creating a standard procedure to allocate tasks to regular employees and part timers, and create routine tasks;

- Pricing Control

Liaise with Operations Management and circle back information regarding product consumption and product pricing to receive necessary support.

- Time Management

Responsible for following the event/delivery timing as per Operations team’s request. If any obstacle is encountered make sure it is raised to Operations team so they can handle the matter in a timely manner;

- Hygiene

Responsible for the hygienic and safe preparation of food within the Kitchen/Outlet. Strict adherence to food safety, sanitation and NEA hygiene requirements and practices; You are also responsible for the transfer and enforcement of the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Staff discounts

5 working days with 2 off days

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required. Mandarin and other European languages will be an advantage

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Diploma/Degree Holder in Culinary

• WSQ Advanced Certificate in Training and Assessment (ACTA) is required

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

Responsibilities:

• Responsible for daily preparation and production of pastry items while maintaining costs and ensuring consistency quality of pastry products.
• Ensures proper handling and storage of all food items in accordance with standards and sanitation/health regulations.
• Able to do R&D and administration (costing, staffing).
• Any other duties that may be assigned.

Requirements:

• At least 3 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Have good communication and initiative.
• Able to work independently and as part of a team.
• Willing to work on rotating shifts, weekends and public holidays.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

• Assist in supervising and coaching junior team members.
• Ensure consistent food quality through regular checks.
• Participate in mise-en-place and food production.
• Record food wastage and manage stock ordering.
• Conduct month-end inventory stock checks.
• Collaborate with Resident Chef on kitchen workflow improvements.
• Maintain team hygiene standards and kitchen cleanliness.
• Fulfill additional duties assigned by management.
• 
  

Requirements:

• Min. 5 years relevant experience in a fine-dining environment, preferably in Italian Cuisine
• Willing to learn, coach & adaptable to change
• Positive in attitude and approach to work
• Energetic, cooperative, initiative, and well personal hygiene
• Valid Food Hygiene certificate
• Ability to commence work immediately is a plus

• Company Benefits:
  5 Days Work Week (Including Sat, Sun & PH)
  FHC Sponsored
  Attractive Salary Package
  Medical Benefits
  Staff Discount
  Variable Bonus
  Staff Meal
  Great Career Progression

For interested applicants, kindly click "apply"

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

No experience welcome

• Guide junior team members.
• Help prepare food and check food quality.
• Record food wastage, order and receive stock.
• Conduct month-end inventory checks.
• Discuss kitchen operation improvements.
• Maintain hygiene standards.
• Perform other duties assigned by superiors or management.

Requirements

• Minimally 2-5 years experience managing kitchen operations
• Computer savvy to manage all related paperwork
• Experience in managing food costs and wastages
• Candidate must have had prior experience managing outlets' kitchen operations

Split Shift: 12 noon to 10.30pm

In between: around 2hours break

• Company Benefits:
  5 Days Work Week (Including Sat, Sun & PH)
  FHC Sponsored
  Attractive Salary Package
  Medical Benefits
  Staff Discount
  Variable Bonus
  Staff Meal
  Great Career Progression

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

Responsibilities (Key Result Areas & Activities)

· Develop creative illustration and design work solutions for different touch points ranging from digital advertising, social media creatives to print advertising and in-store collaterals.

· Development and execution of marketing campaigns for social media platforms, online marketplaces and e-commerce

· Conceptualise, design and layout artworks for both online and offline platforms

· Edit photographs and illustrations as assigned

· Manage adaptation of artwork for marketing team

· Manage designing and creative aspects

· Check colour proofs and errors and send final files for production

· Manage and maintain image galleries

· Proper documentation and archival of artwork files

· In-charge of in-house photoshoots needed in collaterals and marketing events

· Video short clips creations

· Other ad hoc duties and projects as assigned

Required to - KNOW (Skills, Knowledge & Behaviours)

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Art/Design/Creative Multimedia or equivalent
• Must have at least 1-2 years of working experiences, preferably in an F&B related industry
• Familiarity with design software and technologies (such as InDesign, Illustrator, Photoshop, Lightroom, basic Video Editing)
• Must have photography skills and is comfortable to take food photography internally.
• Excellent sense in creativity design & layouts, producing visuals finished artwork, mock-up & general duties
• Able to work on several projects at tight timeline
• Possess enthusiasm in learning and keen to get feedback for improvement.
• May be required to work overtime, during weekends and public holidays if required

Controlling and directing the food preparation process

Approving and polishing dishes before they reach the customer

Managing and working closely with other Chefs of all levels

Creating menu items, recipes and developing dishes ensuring variety and quality

Determining food inventory needs, stocking and ordering

Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Being responsible for health and safety

Being responsible for food hygiene practices

Cook in hawker centre

Stall selling Nasi Lemak

Able to cook up dishes , usage of deep fryer

Kitchen duties

Help out with serving of food, cashiering.

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed