Company Description
JING Halal Hotpot & BBQ in Singapore offers a refined dining experience, specializing in halal, Sichuan-style hotpot and BBQ dishes. Every flavour is meticulously crafted in-house and design elements are carefully chosen to create an exquisite ambiance with unparalleled quality.
Role Description
This full-time, on-site position at JING Halal Hotpot & BBQ involves supporting the kitchen team with food preparation and basic cooking tasks. Key responsibilities include upholding high hygiene standards, assisting with ingredient preparation, inventory management, and communicating effectively with team members to ensure that the food contributes to an exceptional dining experience for our guests. The Kitchen Assistant should be prepared to take on additional tasks as needed to support the kitchen and restaurant operations.
Qualifications:
- Previous experience in a kitchen or food preparation role is preferred but not required.
- Basic knowledge of food hygiene and safety practices.
- Ability to thrive in a fast-paced start-up environment and adapt to changing tasks.
- Strong communication skills and a collaborative attitude.
- Flexibility and a proactive approach to problem-solving.
- A positive attitude, enthusiasm, and willingness to contribute to the growth of a new restaurant.
We are seeking dedicated kitchen assistant who is either Singaporean or Singapore Permanent Residents, with at least 2 years of experience in a fast-paced kitchen environment.
The ideal candidate is passionate about contributing to the success of our rebranded restaurant, with a strong work ethic and attention to detail.
Experience in premium dining establishments is a plus, but we also welcome those eager to grow their skills and be part of a team committed to delivering an exceptional dining experience.
Please apply through this platform or by emailing your CV and cover letter to [email protected].
We thank all applicants for their interest and regret that only those selected for further consideration will be contacted.
