Job Responsibilities:

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

Job Requirements:

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

Brief description of the Restaurant

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

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

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

Job Descriptions

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

Job Requirements

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

Benefits

• No AWS but there is Bonus

Working hours

• Depending on outlet (6 days work week)

Brief description of the Restaurant

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

Job Descriptions

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

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

The role includes

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

Job Requirements

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

Working hours

• 5 Day Work Week, 59 hours a week

Demi Chef

Job Summary:

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

Demi Chef Job Duties:

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

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

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

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

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

Requirements

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

· Food Handling Certificate (Preferred)

Performance (Soft / Core)

· Able to work well in a team setting

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

Responsibilities

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

Requirements and skills

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

Job brief

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

Responsibilities

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

Requirements and skills

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

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

About Armenor Group:

An innovative brand in the world of restaurant lifestyle, is on the lookout for an enthusiastic, dynamic individual to become a vital part of our team. As a member of our team, you will have the exciting responsibility to harvest and contribute to a platform that allows your talent to shine.

Job description: Cooks / Kitchen ApprenticeP

Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labelling, and rotation of all food items.
Stores leftovers according to established standards.
Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
Assists with receiving of deliveries.
Contributes to daily, holiday, and theme menus in collaboration with chef
Maintains cleanliness and sanitation of equipment, food storage, and work areas at all time.
Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

Roles & Responsibilities

Responsible for handling food orders.
Provide friendly, excellent service to all guests & team members
Assist fellow Team Members to perform preparation and setting up in the restaurants for food and ensure all available amenities and utensils are properly stocked and inspected prior to service
Handling all food inventory, stock take, receiving stock, and ensure kitchen handling and hygiene are follow as NEA / SFA requirement.
All other duties in the restaurant

Job Requirements:

Minimum 1-2 year in a Restaurant Kitchen environment / Fresh Graduate
Food hygiene and safety certification
Able to work on rotating shifts, weekends & public holidays
Possess a well-groomed, professional appearance

Job Types: Permanent, Part-time, Contract, Full-time, Fresh graduate

Salary: $2,200.00 - $2.850.00 per monthShift availability:Opening Shift
Closing Shift
Weekend availability
Split shift
Work Location: 56 Zion Road, Singapore | 3 Stanley St

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

Job Responsibilities:

• Responsible for the creation, decoration, and presentation of foods that pairs with coffee
• Responsible for overall kitchen operations
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems
• Ensure compliance with SFA regulations
• Stock management - ordering and storage of products, liaising with internal and external stakeholders
• Managing team schedule
• Lead, train and manage a team of kitchen crews
• To appraise staff performance and provide feedback to improve productivity.
• Recruiting, hiring and training when needed
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Previous experience as a Head Chef is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally in specialty coffee industry
• Guest driven, outgoing and friendly
• Attention to detail is essential
• Strong leadership, self-motivated and good people skills
• Innovative and creative

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

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

The candidate is required to

• Wash & Cut vegetables, meats, seafood and poultry.
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• 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.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• 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.

Job Descriptions

Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard

In charge of overseeing minimumally 5 outlets of kitchen operations

Following kitchen and hygiene set standards

Responsible of managing the SOP for kitchen team

Managing COGS for all outlets

Ensuring of food freshness and expiries

Setting food standards and quality

To remove any hazards and make safe any defects in the kitchen or equipment

In charge of food ingredient ordering

Managing weekly food menu

Capable to come up with new dishes on a quarterly basis

Required to hands on when necessary

Job Requirements

At least 5 years of experience

Must have experience in chinese and vegetarian cuisine

Team Player

Able to work in a fast-paced environment

Required to work on weekend

Need to run site daily

Hi,

We are hiring a Head Chef for our new Restaurant

Requirements:

-Experience with Franco Asian Cuisine is a must

-Experience working with Sichuan spices is a must

-Basic knowledge in beverage construction is required

-At least 5 years experience as a head chef

-Well versed in both Western and Asian cuisine

-Experience in calibrating josper grill

-Experience in working with wood fire

-Able to train new staff and lead the kitchen to high standards

-Able to work on weekend and holidays

-Able to relocate and travel when required

-Experience in pre opening setup

-Experience in reaching an agreement with beverage suppliers and food suppliers

-Creative mindset and able to come up with new seasonal menu

-Able to work with an extensive range of fresh produce from all around the world

Highlights

Location: Outram Road (Dhoby Ghaut / Havelock MRT)

Salary: Up to $5500

5 days work week, weekend depending on needs basis

Benefits: 13 month salary AWS, performance bonus

Job Summary

Head Chef manages and responsible for the Kitchen and Stewarding operations. The Head Chef ensures the food comes out of the kitchen in a timely manner, quality of the food, following all food safety regulations, creating new food entrees, and coordinating the entire kitchen. He/She controls the budget and ensures the quality of the kitchen and stewarding operations. He/She ensures that the problems that arise are rectified in a positive and professional manner. The Head Chef also oversees and supervise all kitchen and stewarding staff.

Key Responsibilities

Manage Kitchen & Stewarding operations

• Lead the development and implementation of operations strategies and plans for the Kitchen and Stewarding department
• Develop and review operating procedures and service standards for Kitchen and Stewarding operations
• Oversee Kitchen and Stewarding operations to ensure adherence to organisational standards and procedures
• Oversee partnerships and quality of outsourced services
• Manage asset and inventory control
• Ensure proper equipment maintenance and operations
• Lead knowledge management to facilitate Kitchen and Stewarding operations

Drive service and operational excellence

• Lead the development and evaluation of service recovery strategies for addressing service gaps
• Lead improvement initiatives and service innovation to enhance service quality and operational efficiency
• Evaluate industry best practices and new technology applications for organisation's adoption
• Ensure the serving of quality and consistent culinary dishes and on schedule
• Develop menu offerings
• Interact with guests to gather feedback on service quality
• Manage quality controls and approve all foods before they leave the kitchen

Budget & Cost Management

• Lead yearly budget forecasting processes for the department
• Manage departmental budgets to ensure proper utilisation and accounting of resources
• Forecast supply needs and estimate costs
• Determine and manage food inventory needs, stocking and ordering
• Manage cost control and stock of food
• Coordinate with procurement department with market list in sourcing of raw food items

Manage Operational Risks

• Review compliance management on organisational guidelines and legal regulations required for Kitchen and Stewarding operations
• Develop crisis management, business continuity and recovery plans for the Kitchen and Stewarding department
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Ensure all chefs obtained mandatory certification on food hygiene and/or food safety courses

Team & Report Management

• Lead the management of staff performance to achieve department goals
• Mentor, coach and guide the teams
• Oversee the implementation of capability development plans for staff
• Managing and working closely with other chefs at all levels.
• Present Kitchen & Stewarding reports and recommendations for management update and decision-making

What it Takes

• Diploma in Culinary & Catering Management or equivalent
• Possess Food Hygiene Officer certification
• Minimum 12 years of relevant working experience with 8 years of management experience
• Passion for food and hands-on experiences
• Able to work independently, under pressure and deliver quality work
• Able to work on weekends and/or public holidays

Key Competencies

• Proficiency in Local, Western Cuisine, Banquet cooking
• Knowledge of the food industry and trends
• Budgeting skills to cost management
• Able to create new menu items
• Proficiency in Microsoft Office in Word, Excel and Outlook
• Strong communications and written skills
• Strong leadership skills
• Team player qualities
• Attention to details

Interested Applicants, please submit a copy of your updated resume (in MS Word Format) and send to [email protected]

Talents@Work Pte Ltd (21C0501)

Joshua (R22107946)

*We regret to inform that only shortlisted candidate will be notified. Thank you

Job Scope:

· Responsible for the overall daily food production and back of the house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Keeping Food Sampling and Daily Cooking Core temperature recordings.

· Ensure recording temperature for all refrigerators.

· Perform all other common duties assigned by both the client and management of Sodexo Singapore.

Skills, Knowledge & Experience

· Minimum 8-10 years’ experience in similar capacity with or without qualification.

· Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

· Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

· People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

· Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

· Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

· Team player.

Maintaining culinary standard up to company’s requirements

Interested applicant kindly whatsapp Puteri : 98638055

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

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

Liquid Chocolate is the franchisee of DipnDip, an international chocolate cafe with over 100 locations around the world. We are looking for an Assistant Pastry Chef to join our dynamic team as we open the 1st few outlets in Singapore.

The main purpose of the Assistant Pastry Chef is to work with the Head Pastry Chef to prepare and assist in the activities of the central kitchen (and outlets as required).

Related duties and responsibilities

• Arranges and sorts out received goods in related storage areas according to the Pastry Chef and food safety guidance.
• Washes, sorts and cleans fruits then stores them in clean containers according to the food safety guidance.
• Preparation work to be done, when required.
• Assists the Pastry Chef in preparing the mise en place and any other related duties.
• Prepares and cooks according to the Pastry Chef’s instructions.
• Assist the Pastry Chef in storing food at the end of each shift according to the food safety guidance.
• Cleans and maintains work areas and fridges hygienically and systematically.
• Ensures that all equipment are correctly handled and well maintained.

Communication & Working Relationships

• Communicates professionally with superiors and team members while keeping a productive working environment.

Knowledge, Skills, and Experience

• Minimum 1 year of experience in pastry kitchens.
• Working knowledge of mathematics for recipes.
• Working knowledge of computers and basic software.
• Excellent interpersonal and communication skills.
• Ability to pay attention to detail, handle multiple tasks and show a high level of excellence.
• Knowledge of food safety standards and regulations, and ability to assist for health department and safety audits.
• Quality driven with a passion for excellence.
• Approachable and open-minded
• Flexible work hours to meet the demands of our operation.
• High energy.
• Able to communicate in English.

Job Responsiblities

-Ensure the quality and standards of the foods are in sync with company’s SOP

- Ensure preparation and presentation are of the highest standards

- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

- Control and manage food costs and wastage

- Ensure cleanliness and hygiene are in line with NEA requirements

- Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.

- To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times

Requirements

- Min 1 years of relevant experience

- Specialized in Western cuisine

- Present a positive and professional attitude at all times.

- Strong leadership skills and a team player with good interpersonal skills

Job Descriptions

• Delivering consistently high quality food to customers
• Ensuring that food preparation is done well and promptly
• Maintenance and cleanliness of the kitchen area
• Reporting to and advising management of kitchen related issues
• Development and contributing to food programs
• Regular stock monitoring, reporting and ordering
• Training and communicating to part time/ad hoc kitchen staff regarding standing operational procedures
• Assisting with and ensuring smooth operations

Job Requirements

• No requirement

Benefits

• Staff meal, 10 days AL, MC up to $250/year, Bonus above AWS depending on performance

Working hours

• 6 days 44hrs
• opening: 9AM(report 830) to 2/3/4PM
• Mid shift: 11AM/12PM to 4/5/6PM
• Closing shift: 4/5/6PM to 10PM

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)