Total 114 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in d12 balestier serangoon toa payoh

We are actively looking for experienced Singaporean Bakers and Pastry Chefs to join our expansion into the international market. Applicant must be able to take ownership in their field of work, be creative and at the same time, have knowledge about traditional bread making or pastries. Applicant shall also be able to think out of the box and be independent given specific projects and tasks by the management. English communication is a must.

Job Description

To assist the production team in main kitchen and supervise students in food preparation and maintenance of hygiene and food safety standards.

• Set good examples in hygiene, and food safety and ensure the relevant SOP is adhered to by students.

• Demonstrate good practices in preparing meals and ensuring high quality in production and service standards

• Monitor and manage the usage of ingredients by students to minimise food waste.

• Manage the storage of supplies in accordance with SOP

• Adopt appropriate technology to keep track of inventory usage and kitchen waste

• Liaise with commercial partners to understand how to optimise the usage of kitchen equipment or improve the way we use their products

Job Requirements

• Preferably diploma in Hospitality or Food & Beverage or related fields

• Familiar with current skill standards

• Minimum of 2 years in Asian and / or Western cuisine (Culinary Arts)

• Passion for food, food service, education, F&B industry

• Excellent communication skills in oral and written English

• Good planning and organisation skills

• Good interpersonal skills

• Proficient in Microsoft Office applications

• Proficient in managing inventory

• Attention to detail especially considering food hygiene and safety

Malay Stall( Halal food )

Working days:Six-day working days, (working hours 5am-3pm)

Rest Day:closed on Sunday, 

Location: Pioneer

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Job Responsibilities

Kitchen Operation:

• Responsible for the creation, decoration, and presentation of foods.
• Responsible for overall kitchen operations.
• Prepare and cook food.
• Ensure good kitchen hygiene and housekeeping duties.
• Ensure compliance with SFA regulations.
• Attend to all kitchen duties including stock checking and supplies.
• Maintain daily cleaning for all kitchen areas and equipment.
• Manage team schedule
• Lead, train, and manage a team of kitchen crew [when eneded]
• Able to exercise flexibility and adapt readily to changes/situations and think on one’s feet.
• Maintain high standards of food quality and safety.
• Enforcing strict adherence to health and safety standards in kitchen, maintaining a clean and organized workspace.
• Work closely with café supervisor to ensure excellent service.
• Undertake other assignments and/or ad hoc duties as and when required.

Other Requirements:

• Preferred at least 1-3 years working experience in loc Chinese restaurants or kitchen in-charge
• Culinary degree or relevant certification preferred
• Familiarity with food safety and sanitation regulations
• Basic knowledge of food safety and hygiene practices
• Positive work attitude
• Willing to learn
• Be a team player
• Attention to details
• Attendance and punctuality to work is required

Work Location

• North East

Job Responsibilities

Kitchen Operation:

• Responsible for the creation, decoration, and presentation of foods.
• Responsible for overall kitchen operations.
• Prepare and cook food.
• Ensure good kitchen hygiene and housekeeping duties.
• Ensure compliance with SFA regulations.
• Attend to all kitchen duties including stock checking and supplies.
• Maintain daily cleaning for all kitchen areas and equipment.
• Manage team schedule
• Lead, train, and manage a team of kitchen crew [when eneded]
• Able to exercise flexibility and adapt readily to changes/situations and think on one’s feet.
• Maintain high standards of food quality and safety.
• Enforcing strict adherence to health and safety standards in kitchen, maintaining a clean and organized workspace.
• Work closely with café supervisor to ensure excellent service.
• Undertake other assignments and/or ad hoc duties as and when required.

Other Requirements:

• Preferred at least 1-3 years working experience in loc Chinese restaurants or kitchen in-charge
• Culinary degree or relevant certification preferred
• Familiarity with food safety and sanitation regulations
• Basic knowledge of food safety and hygiene practices
• Positive work attitude
• Willing to learn
• Be a team player
• Attention to details
• Attendance and punctuality to work is required

Work Location

• North East

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• To ensure that the food and presentation quality is constantly maintained
• Assist in preparation of ingredients for Chef
• Serve and introduce dishes to customers
• Ensure food items are prepared according to company standards of quality and consistency
• Upkeep of the kitchen cleanliness and hygiene standard
• Receiving of goods and inventory control
• Preparing of staff meals

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required.

Description

Job Description:

• 6days work week, work 8 - 10hours only per day
• Location: Island wide
• At least 2 years experience
• Basic + Allowances + Performance bonus
• Permanent role
  
  Responsibilities:
  • Proven experience as a Chef De Partie, Cook
  • Good food presentation skills and prepare food by the established standards
  • Possess high food standard quality and culinary skills
  • Able to understand kitchen operation and the processes
  • Cleaning of food preparation areas, cooking surfaces and washing of utensils.
  • Coordinates with the service and other departments on kitchen and customers' requirement

EA License No: 10C3364

Send your CV to Email [email protected]
Or Full resume to - 92273438

We regret that only short-listed candidates will be notified.
Lau Ng Eng ( Linda) (R1111325)
Forte Employment Services Pte Ltd (10C3364)

Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala hotpot dishes, have barbeque skills, able to prepare chinese salad. (eg. Liang Ban Chai)
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experience.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.

Responsibilities:

• Preparing and cooking dishes according to the menu.
• Learn and execute cooking techniques and recipes as directed by the kitchen team.
• Maintain a clean, organized, and hygienic workspace at all times.
• Prepare ingredients, including washing, chopping, marinating, and portioning.
• Adhere to food safety and sanitation standards.
• Assist in receiving and storing inventory properly.
• Follow instructions and procedures to ensure consistent food quality.

Requirements:

• Basic culinary training or 1-2 years of kitchen experience preferred (training provided for motivated beginners).
• Passion for cooking and a strong desire to learn and grow in the culinary field.
• Ability to work in a fast-paced environment with attention to detail.
• Good communication and teamwork skills.
• Willingness to take on diverse tasks and support the kitchen team as needed.
• Basic understanding of kitchen safety and hygiene.

What We Offer:

• Competitive salary and benefits.
• On-the-job training and opportunities for career growth.
• A positive and supportive work environment.
• The chance to work with a passionate and talented kitchen team.

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Diploma/Degree Holder in Culinary

• WSQ Advanced Certificate in Training and Assessment (ACTA) is required

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• need do night shift
• saturday/ sunday/ph need work.

This position is responsible for delivering quality food and maintain kitchen standard.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation in central kitchen
• Verify that prepared food meets requirement
• Ensure quality control and presentation of the food
• Adhere to safety procedures
• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations
• Handle equipment, appliances, supplies and tools
• Prepare and cook customer’s food order
• Preparing hot and cold dishes and executing request based on required specifications
• Maintain cleanliness and the hygiene of the kitchen
• Understanding with and complying with the mandatory hygiene standards and requirements
• Supervisory role and in-charge of kitchen , ordering
• To oversee cleaning duties
• Perform any other duties assigned

REQUIREMENTS

• Relevant experience, required
• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends and public holidays
• Working Hours : 6 days work week

Job Overview:Assist in managing kitchen operations for a food & beverage outlet or a section, including menu planning, costing, special events, food quality, and staff management. Ensure compliance with health, safety, and brand standards.

Key Responsibilities:

• Assist in menu planning, costing, and creative dish development.
• Support senior leadership in team management and assume basic managerial duties.
• Supervise kitchen staff, ensuring food quality, consistency, and safety.
• Coordinate special events and promotions.
• Manage kitchen operations, including production, ordering, and cost control.
• Maintain hygiene, safety, and sanitation standards in the kitchen.
• Lead and coach the team towards high guest service and employee satisfaction.

Qualifications:

• High School or Vocational Certificate in Hospitality or related field.
• 4 years of related experience or equivalent education.
• Alcohol awareness certification or food handler card (as per local requirements).
• Strong interpersonal skills with ability to interact professionally with guests and staff.

Salary: $3000-$3300

Industry: Hotel

For interested applicant, click 'apply'

EA Reg no: R1328476
EA License No: 16C8443
EA Personnel Name: Melody
EA Personnel No: R2095899

• Prepare and cook high-quality dishes consistently.
• Supervise kitchen staff and maintain kitchen cleanliness and safety.
• Manage inventory and kitchen equipment.
• Assist in menu planning and special event execution.

Requirements:

• Experience as a Chef de Partie (Western Cuisine) or in a similar kitchen role.
• Strong knowledge of food safety and kitchen operations.

Salary Range: $2,500 - $3,200 per month.

For interested applicant, click 'apply'

EA Reg no: R1328476
EA License No: 16C8443
EA Personnel Name: Melody
EA Personnel No: R2095899

Apply now for our Head Chef role at our busttling 12 year old Melbourne-style restaurant in Serangoon Gardens.

Our dynamic team works collaboratively to create a welcoming atmospshere where teamwork is at its core. We believe in supporting each other to ensure that all our staff feel happy to come to work.

Our cuisine is based on a Melbourne concept with fresh high-quality produce. There is scope for creativity and flare in how you create specials for our long-term regulars.

Great conditions and incentives for the right candidate.

Get in touch here to find out more about the role.

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Company Industry:Japanese Chef

Working days:11AM-3PM, 6PM-11PM, 6Days

Rest Day:Rotate Days off

Location:Chinatown

Responsibilities:

• Developing and executing innovative dishes
• Ensuring food quality and consistency
• Adhering to food safety and sanitation standards

Requirements:

• Strong culinary skills and a creative flair
• Passion for food and a commitment to quality
• Ability to work under pressure and meet deadlines

Dim Sum Chef

A Dim Sum Chef is responsible for operating the Chinese / Dim Sum section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

Job Responsibilities:

1. Ensuring the quality, consistency, and production of areas of responsibility in the dim sum kitchen.
2. Prepare menu in accordance with quality, availability, and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
3. Assist in formulating, coordinating, and supervising all menu planning and implementation in the Dim Sum Kitchen.
4. Organize food production in a cost-effective and hygienic manner.
5. Ensure food standards and presentations are maintained and continuously improved.
6. Responsible for the implementation and development of the Dim Sum Kitchen Operation.
7. Ensures that the Dim Sum Kitchen is managed efficiently and according to the established concept statements.
8. Identify opportunities for improving the efficiency of the operations that will benefit our guests.
9. Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
10. Perform ad-hoc duties assigned by superior.

Job Requirements:

• Good planning, organizational, and communications skills
• Able to lead and be a good team player
• Good culinary skills, especially in Chinese cuisinewill be an advantage
• Able to work under pressure in a fast-paced, dynamic, and challenging work environment
• Certified in Basic Food Hygiene
• Able to work a split shift, weekend, and public holiday

· Assist in the daily operations of the restaurant, including tasks such as scheduling, inventory management, and financial reporting.

· Support inventory management, ensuring proper stocking and storage of supplies and ingredients.

· Collaborate with the Restaurant Manager to contribute to sales targets and profitability goals through the implementation of strategies.

· Aid in coordinating with the kitchen team to ensure efficient food preparation and delivery, maintaining consistent quality of menu items.

· Foster effective communication and collaboration between the service crew, kitchen team, and management.

· Handle customer complaints and ensure that they are resolved promptly and effectively.

· Assisting Assistant Restaurant manager to tracking sales and revenue.

· Assist in development and implementation of new policies and procedure with the Restaurant Manager to enhance restaurant efficiency and profitability.

· Ensure compliance with company policies and standard operating procedures, as well as relevant food and safety regulations.

· Foster teamwork and contribute to smooth operations by working closely with colleagues.

· Undertake any other ad-hoc duties and responsibilities as assigned.

Established chicken rice stall at Toa Payoh Central

Hiring Assitant Chef

-Able to lead a term and supervise daily operation

-Must be able to axxept split shift arrangement

-Off on weekdays only

-Must be able to follow atall style of preparation

-Process own transport as needed to report for work at 5.30am

1. JOB DESCRIPTION

Job Title

head chef

Occupation

HEAD CHEF

Job Description & Requirements

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

1. JOB DESCRIPTION

Job Title

head chef

Occupation

HEAD CHEF

Job Description & Requirements

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages