Responsibilities:

• Craft, cook, and present dishes in line with menus.
• Collaborate with senior chefs on menu innovation.
• Manage inventory and supply orders.
• Uphold kitchen cleanliness and safety standards.
• Guarantee food quality and presentation.
• Comply with food handling and storage protocols.

Requirements:

• Professional culinary certification preferred.
• 1-2 years of experience in a similar role.
• Customer-focused approach.
• Strong communication and teamwork skills.
• Positive and proactive attitude.

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

Tay Shiong Luan | EA Personnel No.: R23115166

We are currently seeking a talented and experienced R&D Chef specializing in Burgers, Western, and Italian cuisines to join our team. As an R&D Chef, you will play a crucial role in creating new recipes, improving existing ones, and ensuring the highest standards of food quality and taste. If you have a passion for culinary innovation and a strong background in production kitchens and the QSR industry, we want to hear from you.

Responsibilities:

• Create new recipes, modify and improve existing recipes through experimentation to enhance flavor profiles and culinary creativity.
• Plan, manage, and conduct panel sessions and sensory tests on food products to gather feedback and make data-driven decisions.
• Formulate new food production standards and standard operating procedures to ensure consistent quality and efficiency.
• Modify new product recipes and ingredient selection while considering factors such as nutrition, shelf life, and regulatory compliance.
• Establish product specifications and documentation to maintain consistency and quality control.
• Refine recipe formulations for mass production purposes, optimizing scalability without compromising taste and quality.
• Organize and conduct "Train the Trainer" and on-the-job training sessions to educate kitchen staff on new recipes and techniques.
• Maintain the cleanliness and hygiene standards of the R&D kitchen to ensure a safe and sanitary working environment.
• Execute any other duties as assigned to support the overall R&D objectives.
• Demonstrate excellent knowledge of production systems, food costing, ordering, and inventory management.

Requirements:

• Minimum 8 years of relevant experience in a production kitchen and/or QSR industry, with a focus on Burgers, Western, and Italian cuisines.
• Strong knowledge of HACCP and other food safety regulations to ensure compliance and uphold food safety standards.
• Ability to plan production schedules and conduct stock takes to maintain inventory control and optimize kitchen operations.
• Creative approach to food preparation and presentation, bringing innovative ideas to the table.
• Ability to work well as part of a team or independently with minimal supervision.
• Excellent analytical and problem-solving skills to overcome culinary challenges and achieve desired outcomes.

If you are passionate about culinary innovation and possess the necessary skills and experience, we would love to hear from you. Join our team and be part of shaping the future of our menu offerings.

Please apply with your updated resume and portfolio showcasing your culinary creations. We thank all applicants for their interest, but only shortlisted candidates will be contacted for an interview.

What we can offer

3 or 4 days week

• 10.30am to 3pm
• 5pm to 10pm

Interview required to discuss work schedule and salary; commensurate on experience

Responsibilities

• Preparing, cooking and presenting quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Assisting with the management of health, safety and food hygiene practices
• Monitoring portion and waste control

Qualifications

• Singaporeans and PRs only
• Has at least 1 year of relevant working experience in F&B establishments of a similar niche
• Team player with good and effective communication and interpersonal skills
• Adaptability to change and willingness to embrace new ideas and processes

Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Chinese Restaurant in the heart of Chinatown are looking for a Chef who can cook Chinese Cusine. The basic salary is S$3,300.00 to S$4,800.00 plus commission. A suitable candidate must have at least 3 to 5 years of relevant working experience. Willing to work on Sundays / Public Holidays. With CPF / Annual Leave / Medical benefits.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work night shift

Requirements:

A chef is responsible for preparing high-quality dishes, managing kitchen staff, and ensuring food safety standards are met.

Key tasks include developing menus, ordering supplies, and maintaining kitchen equipment. Strong culinary skills, creativity, and experience in various cooking techniques are essential.

The role also requires excellent leadership, communication, and organizational abilities, along with the capacity to work under pressure in a fast-paced environment.

Candidate must be independent, self discipline, customer focus, integrity and able to undertake pressure

R&T Recruitment Management (12C5922)

2 Gambas Cres, #06-22 NORDCOM 2, Singapore 757044

6702 6282

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Japanese Restaurant Assistant Chef

Salary: $3500 - $4000

Working Hours: 5 days/week

Location: Islandwide

Responsibilities:

Kitchen Operations

• To assist Assistant Group Chef, support Operations Managers, Area Managers, Outlet in Charges, in managing kitchen operations of the given outlets.
• Ensuring all food preparations are carried out according to the Standard Operating Procedures.
• Ensuring that all food is of excellent quality and served timely.
• Effective management of food cost and wastage management.
• Manage Kitchen's productivityand ensuring labour cost is managed effectively.

QSC

• Schedule and conduct local and overseas QSC audits.
• Ensure consistent food standard is maintained at all times.

R&D Operations

• Research new trends and develop new and seasonal products according to marketing timeline.
• Improvement of existing products.
• Conduct food tasting and evaluation of new ingredient submissions.

Central Kitchen

• Ensure the Central Kitchen Operations is smooth.
• Ensure the Central Kitchen production targets, portion sizing, product quality and specifications are achieved

Others

• Setting up of new local and overseas outlets.
• Build good working relationships with local and overseas suppliers and vendors.
• Implementation of crossing training to be carried out such as, to serve customers and simple cashier duties.

Requirements:

• At least 3 years related experience in F&B industry
• Able to work in a fast pace environment
• Possess positive attitude and responsibilities
• Love challenges and able to work under pressure
• Customer-service oriented personality

Company Name: Talent Recruitment Pte Ltd

EA License No: 24C2338

EA Personnel Name: Loke Sai Lye (Loke)

EA Personnel No: R24123366

Email: [email protected]

Contact Number: 8805 9869

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

COME JOIN US IN A FUN AND DYNAMIC ENVIRONMENT!

We are looking for passionate and enthusiastic Cooks / CDP / Sous Chef to join the growing ‘Gigi’ family for immediate starting at our new outlet in the CBD area and at our upcoming outlets.

Gigi is an Italian Gastrobar & Restaurant. We work in a pleasant family atmosphere where you would join our culinary team, with all their experience and creativity, and participate to produced quality food and presentation, allowing to learn and grow in your skill and expertise.

Job Description

Job Responsibilities

Works closely with the head chef and is responsible for various aspects of kitchen operations.

• Training will be given by head chef and executive chef
• Be an all-purpose Cook in the kitchen brigade.
• Prepare and serve quality food by following recipes and the head chef guidance.
• Communicate effectively across all departments from kitchen to front of house.
• Work at all stations, assisting with any tasks, as needed.
• Participate in the preparation and cooking of dishes, ensuring that quality and presentation meet the restaurant's standards.
• Collaborate with the head chef and other staff to manage inventory and control costs.
• Train and mentor kitchen staff, providing guidance on cooking techniques, presentation, and kitchen procedures.
• Maintain discipline, cleanliness, hygiene of the kitchen area.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• Experience in a professional kitchen,
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt and be flexible.
• Expected start date for role: 15 Sep - 27Sep 2024 .
• Expected salary: $2,700 - $3,500 per month depending on position and qualification
• Complimentary participation to workshop and training conducted by our culinary trainer
• Flexible hours available
• Staff meal and staff discount
• No split shift
• Uniform provided

Executive Pastry Chef

Job Summary:We are seeking a talented and creative Executive Pastry Chef to lead our pastry team. The ideal candidate will have extensive experience in high-quality pastry production, a passion for culinary excellence, and the ability to innovate and inspire.

Key Responsibilities:

• Oversee all aspects of pastry production, including menu development and recipe creation.
• Manage and train the pastry team to ensure high standards of quality and presentation.
• Collaborate with the Executive Chef and management on menu planning and special events.
• Ensure adherence to food safety and sanitation standards.
• Maintain inventory and control costs for pastry ingredients.
• Stay current with industry trends and techniques.

Qualifications:

• Proven experience as a Pastry Chef, preferably in a high-end restaurant or bakery.
• Culinary degree or equivalent experience.
• Strong leadership and communication skills.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Creative mindset with a passion for dessert innovation.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan

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

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

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

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

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

- Clean up station and take care of leftover food

- Stock inventory appropriately

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

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Teppanyaki Chef (Japanese Restaurant)

6 work days, 10am-10pm (lunch break 3 hours), City Hall, $2500-$4000

Responsibilities & Requirement:

• Prepare and cook teppanyaki-style dishes in front of guests.
• Ensure all ingredients are fresh and of high quality.
• Maintain a clean and organized cooking station.
• Engage with guests and provide an entertaining dining experience.
• Follow all food safety and hygiene regulations.
• Singaporean only may applied

Interested applicants, please click apply button or email resume : [email protected]

We regret that only shortlisted candidates will be notified.

Strafford Consulting Pte Ltd

EA License No: 23C1919

By submitting your personal information and/or resume, you are deemed to consent to Strafford Consulting Pte. Ltd. to collect, use and disclose your personal information and/or resume to prospective employers/companies for the purposes of employment.

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

Hiring Full time Chef

kitchen duties (prepare, cut, cook, packing)

physically fit

fast worker

able to understand chinese to converse with chinese speaking colleagues

assist with kitchen duties

other tasks as assigned

operating hours: 9am-9pm (6 days work week)

working address: 28 jalan kelulut

contact 91898878 or email to [email protected] to apply

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

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 #69405 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

What we can offer

• Incentive scheme 4%-12% monthly based on sales target (after confirmation)
• Working at our beautiful waterfront restaurant nestled in Sentosa Cove. Our view of million-dollar yachts from One Degree Marina is akin to the harbours of Australia for a truly "overseas" atmosphere

Responsibilities

• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered to through effective control systems
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensuring compliance with all applicable food safety and regulations
• To prepare menu items such as sashimi, sushi, etc.

Qualifications

• Has at least 2 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills

Hiring Full time Chef (Chinese & Western Cuisine)

Responsibilities:

• Responsible for Kitchen duties, cooking and food preparation.

• Assist in preparation and standby ingredients for cooking.

• Ensure food and presentation quality is maintained.

• Adhere compliance to the company’s rules, regulations and food preparation SOPs.

• Maintain food hygiene, and workplace safety standards.

• Maintain kitchen cleanliness and involve in cleaning duties.

• Other tasks as assigned

• Training provided (All welcome!)

Requirement:

• Hardworking & Alert

• Responsible

• Positive attitude and pro-active

• Able to converse in mandarin (to communicate with china colleagues)

• Able to start work immediately

• 6 days work week (weekday off)

• 9am-9pm

Contact 91898878 for an interview

Address: 28 Jalan Kelulut (S)809045

BREAD & HEARTH ARTISANAL BAKERY CAFE

Part Timer Chef

Salary Range : up to $18 per hour

Location : 30 East Coast Road - Katong V (Marine Parade MRT)

Working Day : 4 days a week

Working Hour : Tuesday: 0700 - 1700 (30min break)

Friday: 0900 - 1500 (30min break)

Saturday: 0800 - 1500 (30min break)

Sunday: 0800 - 1500 (30min break)

Responsibilities:

• Follow the recipe on a consistent basis to keep the food quality and food cost constant.
• To be able to handle and process meat protein in large quantity, slice and portion prior to any margination and pre-packing.
• To undertake responsibility to monitor the dry age condition of beef protein with our dry ager chiller.
• To assist Sous Chef in all other preparation work in the kitchen, such as stew, sauce, meat margination & carbohydrate processing.
• Ensure that produced pastry are plated according to specification standards by our pastry chef.
• To assist Executive Chef in inventory procurement, place order direct with our vendors.

Interested applicants, can send resume to [email protected] or apply via WhatsApp +65 9008 5383

We regret that only shortlisted candidates will be notified.

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Requirements:

• Atleast 3 years of relevant experience preferably in Chinese Cuisine
• Immediate starter is preferred

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected]

EA License No.: 13C6305

Reg. No.: R2093254

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Job Summary:

We seek an experienced Sous Chef to lead our high energy bar-restaurant's kitchen. The ideal candidate will embody our kitchen culture, be hands-on, and drive excellence. Key responsibilities include:

Key Responsibilities:

1. Lead and manage kitchen operations, maintaining high standards.

2. Foster a positive kitchen culture, building rapport and respect.

3. Rotate through stations, ensuring process understanding and improvement.

4. Develop and implement efficient stock management, ordering, and inventory systems.

5. Manage administrative tasks: recipe/costing logs, PLU reports, performance reports.

6. Identify and address kitchen issues: menu, plating, team performance, revenue fluctuations.

7. Mentor and discipline kitchen staff, promoting growth and accountability.

8. Drive innovation: research, introduce new suppliers, negotiate costs.

9. Maintain exceptional housekeeping and hygiene standards.

10. Collaborate with management to achieve business objectives.

Requirements:

- 2+ years of experience as a Sous Chef.

- Proven leadership and team management skills.

- Excellent culinary skills, knowledge of traditional and modern techniques.

- Strong administrative and organizational abilities.

- Ability to work under pressure, manage multiple tasks.

- Commitment to maintaining high standards.

- Creative problem-solver, resourceful and innovative.

Reports to: Head Chef

Salary: $3500 (probation, 6 months), potential 10-15% increment upon confirmation

Quarterly Incentives: 25-50% of base salary (performance-based)

Benefits:

- Annual leave: 14 days

- Paid sick leave: 14 days

- Medical claims: $250

- Dental claims: $200

- Wellness claims: $300

Working Hours: 10:30 am - 2:30 pm, 4:30 pm - 1 am (Monday - Saturday)

If you're passionate about culinary excellence and leading a high-performing team, please apply.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must have fishsoup cooking experience.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.