Work Hours/Leave Entitlement/Benefit:
- 5.5 Day week – Monday to Saturday
- 44 work hours/week (7.30a.m – 4.30p.m/ 7.30a.m – 11.30a.m)
- 9 days Annual Leave, 14 days Medical Leave
- Uniform and Food Provided
- 5mins walk from Tuas Link MRT
- Comfortable cool working environment
Job Duties & Responsibilities:
- Follow orders and advice instructed by Supervisor/Junior Sous Chefs to perform job task following directions, completed within acceptable time frame
- Responsible for daily preparation and production items while maintaining costs and ensuring consistency quality of products
- Pack and store raw materials and finished goods
- Ensures proper handling and storage of all food items in accordance with standards and sanitation/health regulations
- Prepare a variety of products in production
- Ensure the safe use maintenance / sanitation of equipment & facilities
- Manage product storage, maintenance, and rotation activities to avoid any damages or spoilages
- Assist with inventory and prepare within production schedule
- Make sure that products are properly labelled production date and expiration dates
- Carry out any other duties reasonably requested by a member of the Management Team
Job Requirements:
- Certificate in Culinary or its equivalent
- Preferably 1-2 years of experience in production kitchen or in a similar role
- Ability to work independently as well as in a team in a fast-paced environment and meet production deadlines
- Good knowledge of baking/cooking techniques, equipment and ingredients
- Ability to work independently, as well as in a team
- Positive Attitude
