Brief Summary
Working Hours:
- 5 days shift (including Weekends/PH), Follow Roster
- 12pm or 1pm or 2pm to 1030pm or 11pm " (44 Hours Per Week)
Annual Increment
Location - Central, Orchard
Benefits
- 21 Days Leave Annually
- Dental & Medical Reimbursement
- Performance Bonus
- Transport after 12am, Staff Meal provided
Duties and Responsibilities
- Prepare and cook menu items in accordance with recipes and standards set by the Sous Chef or Head Chef.
- Supervise and train junior kitchen staff, including Commis Chefs and Kitchen Assistants, ensuring they understand the techniques and recipes required for their assigned tasks.
- Maintain cleanliness and organization of the assigned section, including workstations, equipment, and storage areas, in adherence to food safety and sanitation standards.
- Monitor inventory levels of ingredients and supplies for the assigned section, communicating any shortages or discrepancies to the appropriate personnel.
- Assist in menu planning and development, offering creative input and suggestions for new dishes or improvements to existing recipes.
- Adhere to all food safety regulations and guidelines, including proper handling, storage, and labelling of food items.
- Assist in special events or functions as needed, providing expertise and support to ensure successful execution of menus and service.
Job Requirements
- 1 to 2 years’ experience in Food & Beverage
- Must be able to handle pork
- Singaporean Only
Interested Applicants, kindly send your updated CV to +65 8922 4843 or click on “APPLY NOW”. We regret that only shortlisted candidates will be notified
EA License No: 15C7752
EA Personnel No: R24122863
EA Personnel Name: Edwin Kuang
