Coooks Required for
1.Indian Kitchen
2.Cold Kitchen
3.Pastry Kitchen
4.Japanese Kitchen
5.Western Kitchen
6.Korean Kitchen
7.Butchery Kitchen
8.Chinese Kitchen
• Work Week & Shift: 6 days, rotating shift
• Annual Leave: 12 days
• Location: Inflight Catering Centre 1 OR Inflight Catering Centre 2
Job Responsibilities: You will be working in a commercial kitchen preparing inflight meals for airline clients and be able to plan and produce meals according to tasks assigned by Chef-in-charge.
• Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Preferably with minimum 1 year of relevant experience in hotel food and beverage business
• Have the ability to work in a large brigade with a multi culture team
Compensation: • $1500 and above
• Shift allowance (average $240), OT and Culinary Allowance $60
• Staff transport will be provided for candidates working beyond midnight.
