Job Descriptions
- Manage a specific kitchen section efficiently
- Contribute to menu development and improvement
- Handle ingredient quality control and inventory
- Maintain food safety and hygiene standards
- Train and mentor junior staff
- Ensure proper equipment use and maintenance
- Assist in cost management and waste reduction
- Deliver high-quality dishes consistently, even during peak hours
- Accommodate special dietary requests
- Stay updated on culinary trends and techniques
- Contribute to a positive team atmosphere
Job Requirements
- Min 2 - 3 years in western kitchen
Benefits
- Meal and uniforms provided
- 10 days annual leave
- Additional leave in line with MOM's regulations
Working hours
- 5.5 days work week
- 10 hours daily, including 1-hour meal time
- 2 shifts available: Morning (9am - 7pm) and Afternoon (12pm - 10pm)
