Total 5,303 cake pastry chef job vacancies in F&B / Tourism / Hospitality category in Singapore

• To ensure that the food and presentation quality is constantly maintained.
• Ensure food items are prepared according to company standards of quality and consistency.
• Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control.
• Work harmoniously and professionally with co-workers and supervisors.
• Prepares on daily basis food requisitions as assigned.
• Reports any equipment on the section which needs repair of maintenance.
• Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
• Performing any other duties assigned by Management.
• Responsible and ability to work with minimum supervision.
• Humble and willing to learn and grow together.
• Good working attitude.

Job Description:

• Ensure daily operations of the kitchen runs smoothly and efficiently
• Plan and assign daily workloads and schedules to team member
• Responsible for monitoring food quality, consistency and ensure food presented is of highest quality
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen
• Guide, monitor and ensure kitchen staff are well trained
• To assist in any of the kitchens, this may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen. This includes working areas, utensils and other kitchen equipment’s.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and on a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by Management

Job Requirement:

• Good knowledge in Brunch style cooking and western cuisine is preferred.
• Formal culinary training in Food preparation & Culinary management an added advantage
• Candidate must possess at least Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• At least 3-4 Year(s) of working experience in the related field is required
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in hot and humid environment
• Team Player
• Able to perform Flexi shift, and able to work on weekends and public holidays
• 6 days work week

Benefits:

• Uniform will be provided
• Staff Meal
• Staff Discount
• Birthday Voucher
• Sales Target Incentive

• Manage the operations and profitability for Fine Dining Concept.
• Manage Kitchen operations and dining experience for the business.
• Manage import and export of all produce and materials for the business.
• Ensure the freshness of produce received and served for the business at all times.
• To set a high standard of careful and meticulous food quality equal if not exceeding the high standards of Japanese International fine dining.
• To ensure hygiene and cleanliness of the food and kitchen operations at or above industry standards.
• Manage and supervise kitchen assistants and incumbent chefs in their roles and responsibilities.
• To curate and create cooked food menu for the Restaurant.
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Owners.

NAEUM Restaurant Group operates NAEUM, a 1 Michelin starred restaurant in Telok Ayer Street serving contemporary Seoul cuisine and GUUM, a premium casual contemporary grill at Keong Saik Road.

We are actively looking for new team members to join us. In particular, we are looking for a Sous Chef to grow with the team at NAEUM.

Requirements:

- At least 5 years of Back of House experience in a fine-dining establishment. Michelin-star or other awards a bonus.

- Personable with strong leadership potential

- Strong organizational, food R&D abilities

If you are interested to join our growing family, please upload your CV here, or email to [email protected] with a Cover Letter.

Modern tapas concept now hiring passionate and motivated individuals to join the team.

For SINGAPOREANS, PR & LTVP ONLY. No quota at the moment.

Benefits & Privilege

• Unbeatable location – We are placed in the heart of the city, 100 metres from Orchard station MRT and 20 metres from Thai Embassy Bus Stop. Convenient transportation to\from home. Late night commutation allowance for late working.
• Amazing Training Opportunity – Learn fusion Indian cuisine; state of the art equipment leveraging on high end cooking techniques.
• Healthy work life balance – Option for 5 or 6 days working depending on position and grade of employment
• Career Enhancement – We are a global brand with operations in China and Singapore with global expansion plans into the Middle East and Europe. Join us to partake in our global growth journey
• Join a Vibrant team – Join a versatile, dynamic and multi-cultural team committed to create a superior global brand of restaurants
• Variable / Performance Bonus – Incentive plan for revenue\ sales
• Medical Coverage – Statutory medical insurance coverage for all eligible employees
• Career Progression – Apply for career opportunities across Singapore and our other global branches once you have completed the tenure requirements

Job brief:

Seeking the right candidate to be part of our BOH team, ideal candidate will have a passion of cooking and preparing meals with experience in a elevated dining kitchen environment. Responsibilities include preparing ingredients cooking and plating dishes, following recipes and menu specifications, maintaining a clean organise work area. Apply now to take your career to new heights in a dynamic and growing kitchen environment

Responsibilities

* Supervision and training kitchen staff, ensuring consistent quality and efficient kitchen operations
* Oversee preparation and cooking of meals ensuring dishes are cooked accordingly and served in timely manner
* Maintaining food quality and service standards
* Oversee ordering and purchasing of kitchen supplies to ensure adequate stock levels and cost efficiency
* Ensuring all operation adhere to food safety and sanitation standards, maintaining clean and organised kitchen environment
* Requirements and skills
* Proven restaurant experience is a plus
* Knowledgeable, Proactive in sharing feedback, willing to share ideas, Open-minded
* Attention to cleanliness and safety,
* Patience and customer-oriented approach
* Excellent people skills with a friendly attitude
* Salary commensurate with qualifications and experience

Modern tapas concept now hiring passionate and motivated individuals to join the team.

For SINGAPOREANS, PR & LTVP ONLY. No quota at the moment.

Benefits & Privilege

• Unbeatable location – We are placed in the heart of the city, 100 metres from Orchard station MRT and 20 metres from Thai Embassy Bus Stop. Convenient transportation to\from home. Late night commutation allowance for late working.
• Amazing Training Opportunity – Learn fusion Indian cuisine; state of the art equipment leveraging on high end cooking techniques.
• Healthy work life balance – Option for 5 or 6 days working depending on position and grade of employment
• Career Enhancement – We are a global brand with operations in China and Singapore with global expansion plans into the Middle East and Europe. Join us to partake in our global growth journey
• Join a Vibrant team – Join a versatile, dynamic and multi-cultural team committed to create a superior global brand of restaurants
• Variable / Performance Bonus – Incentive plan for revenue\ sales
• Medical Coverage – Statutory medical insurance coverage for all eligible employees
• Career Progression – Apply for career opportunities across Singapore and our other global branches once you have completed the tenure requirements

Job brief:

Seeking the right candidate to be part of our BOH team, ideal candidate will have a passion of cooking and preparing meals with experience in a elevated dining kitchen environment. Responsibilities include preparing ingredients cooking and plating dishes, following recipes and menu specifications, maintaining a clean organise work area. Apply now to take your career to new heights in a dynamic and growing kitchen environment

Responsibilities

* Supervision and training kitchen staff, ensuring consistent quality and efficient kitchen operations
* Oversee preparation and cooking of meals ensuring dishes are cooked accordingly and served in timely manner
* Maintaining food quality and service standards
* Oversee ordering and purchasing of kitchen supplies to ensure adequate stock levels and cost efficiency
* Ensuring all operation adhere to food safety and sanitation standards, maintaining clean and organised kitchen environment
* Requirements and skills
* Proven restaurant experience is a plus
* Knowledgeable, Proactive in sharing feedback, willing to share ideas, Open-minded
* Attention to cleanliness and safety,
* Patience and customer-oriented approach
* Excellent people skills with a friendly attitude
* Salary commensurate with qualifications and experience

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage.

Responsible all staff work Progress with records and schedule for training.

Responsible all food costs, maintainance and expenditures control.

Responsible for staff development and works upgrade.

Supervise staff in food knowledge, storage and acceptable quality.

Strictly Comply and Execute ALL SOPs.

Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance…

Supervise staff to ensure and comply with FIFO procedures.

Ensure all products comply to company's requirement and quality in achieving its maximum profitability.

Able to create new dishes in order to meet market needs and expectation.

Able to cook China Chinese Cuisine.

Drives and assist to manage high standards of food preparation and service in the pastry kitchen (s), according to the standards set by the Management.

Education:

- High school graduate

- Culinary Apprenticeship

- WSQ Certified

Experience:

- 3-5 years’ work experience in food industry

DISPOSITION:

- People and customer oriented

- Motivator and self-starter

NAEUM Restaurant Group operates NAEUM, a 1 Michelin starred restaurant in Telok Ayer Street serving contemporary Seoul cuisine and GUUM, a premium casual contemporary grill at Keong Saik Road.

We are actively looking for new team members to join us. In particular, we are looking for a Chef de Partie to grow with the team at NAEUM.

Requirements:

- At least 3 years of Back of House experience in a fine-dining establishment. Michelin-star or other awards a bonus.

- Team player with strong leadership potential

- Able to work under pressure in a fast-paced environment

If you are interested to join our growing family, please upload your CV here, or email to [email protected] with a Cover Letter.

· Responsible for food preparation, maintaining the kitchen equipment and utensils at utmost cleanliness and hygiene.

· Prepares and cooks according to standard operating procedures set by the company.

· Ensures consistency in taste, quality, quantity, temperature and presentation of each food served.

· Quick in food preparation and is able to cope with a fast-paced kitchen environment.

· Ensure minimum wastage in food preparation and washer duty.

· Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks.

· Clean food preparation area and kitchen equipment to ensure clean safe food handling practices.

Chinese Restaurant Master Chef-Permanent

We are running a Chinese Style-BBQ restaurant at Geylang Lor 84.

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.

• Basic Salary + Fixed Allowances (UP$2800) + Incentive + OT

• Working Location: Various location in Singapore

• Variable Bonus + Meal Provided + Excellent Welfare & Benefits

• Working days & hours: 5.5 Days per week: 10am – 10pm / 11pm – 10pm (follow roster)

• Well Established Japanese F&B Company

Job Scope

• Assist in the kitchen and food preparation.
• Prepare equipment for the cooking process.
• Weigh, measure and mix ingredients according to recipes.
• Maintain a high standard of all food preparation and service in the kitchen according to the required standards.
• Ensure accurate and consistent cook practice and presentation.
• Ensure the kitchen areas are clean, tidy and organized.
• Ensure proper hygiene practices based on Food & Beverages Safety and Hygiene policies.
• Responsible in controlling cost and minimize food wastages.

Requirement

• GCE N Level and above
• 1 - 3 years of relevant experiences in similar role

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

A new opening set within a UNESCO World Heritage site in the botanic gardens. A fine dining restaurant by RB Food Group, serving a French-inspired menu focusing on the best ingredients from Southeast Asia and Europe. Modern French inspiration, relaxed yet formal environment surrounded by our heritage, stories from past, present and future. Our belief in Hospitality is to create a warm, honest and welcoming atmosphere that makes our guests and team feel comfortable and at home.

What are we looking for?

• Fantastic communication skills and the ability to work as part of a team
• Takes pride in creation and has attention to detail
• Always looking for ways to get things done and do things better
• Passionate about the cuisine and offer inputs to create a better experience
• Flexible to adapt to shift requirements for special events and/or outlet requirements

What you will be doing?

You will work alongside a team of talented and passionate chefs, led by award-winning Chef Priyam, to prepare and plate excellent Modern French food in the restaurant. Experience is preferred, but we welcome fresh candidates eager to learn.

You may be required to perform the following, but not limited to:

• Monitor the quality of ingredients and cooked dishes to ensure they meet the restaurant standards
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage
• Assist the Chef de Partie and/or Sous Chef in one or more assigned stations
• Report and update the supervising Chef on all station matters
• Complete Mise en Place according to standard operating procedures
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards
• Upkeep good personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to restaurant service standards.
• Any other ad-hoc duties as and when assigned by the Management.

What you will get?

• 5-days work week
• Staff meals
• Late night transport
• A positive work environment
• A company that is passionate about our food and people
• The opportunity to develop and grow with the brand

Our company is currently looking for an excellent Indian Cuisine Chef to handle the new F&B venture

Reporting to the Co founder, the candidate will develop classic and traditional Northern and Southern Indian cuisine for our concept. We are very food focused, pledging to offer all day intricate fine food, value-for-money cuisine and premium ala carte menu.

A fine talented personnel in this industry, the candidate should have the right mentality to contribute to the company in terms of menu planning and kitchen management.

Responsibilities:

• Design and curate Indian cuisine.
• Able to serve quality Northern and Southern Indian food at the required margin
• Producing quality and presentable Indian food for the outlet.
• Able to work on shifts.
• Creation of classic and traditional menu based on specific concepts.
• Cost and quality control.
• Good at numbers and planning.
• Work closely and efficiently with other departments to achieve company’s goals.

Requirements:

• Culinary education from recognised institutions.
• Experience in Indian cuisine fine dining .
• Good experience in big scale on-site catering.
• Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)
• Ability to plan and execute strategies to achieve company’s objectives.
• Have initiative, is hard working and able to lead the kitchens by him/herself.
• Knowledge of various Northern and Southern Indian cuisine

We are looking for Sous Chefs to join us for our European themed restaurant. With new outlets in the pipeline, we welcome experienced personnel to join us during this expansion period. Your contributions to the set up are valuable.

The candidates will report to and work closely with their respective Head Chefs to develop and prepare classic and innovative Europrean cuisine based on the outlets’ concept and directions. He/she should be able to perform the role of Head Chef during his absence.

Our company treasures talents by offering good career enhancement.

Contemporary, Visionary, Suave - do write to us, if you think you have what it takes!

Responsibilities

· Assist to create of classic and innovative European menu

· Possess ability for cost and quality control

· Supervise and manage kitchen operations and stations efficiently

· Ability to manage kitchen personnel

· Work closely with other departments to achieve company’s goals

· Assist to set up new restaurants

Requirements

· Focus on wide range of cuisines

· 4 years experiences in related cuisine

· Good understanding of culinary techniques and modern trends

· Good Knowledge and enforcement of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Have the passion and patience for new menu creation

· Have initiative, is hard working and able to lead the kitchen by him/herself during the Head Chef’s absence

· Able to commit a 5.5 days work week

Benefits:

· Additional leave

· Cell phone reimbursement

· Dental insurance

· Employee discount

· Food provided

· Free parking

· Gym membership

· Parental leave

· Professional development

Supplemental pay types:

· $50 weekly incentive

· $350 monthly incentive

· Tips

· Yearly bonus

Experience:

· Sous Chef: 2 years (Preferred)

Job Description:

• Assist Sous Chef in daily operation
• Training new staff on board
• Maintain station cleanliness
• Ensure food is prepare according to company's standard
• Receive Daily Stocks and update Sous Chef for anything stock discrepancies

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 2 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

• Cook and prepare South & North Indian Curries, starters, hot plate bread for dine-in guests, and take away

• Wash & Cut vegetables, meats, seafood and poultry.

• Marination, mise-en-place, and set up all stock stations

• Ensure the food quality and the presentation.

• Ensure the prompt and speedy delivery of orders.

• Informing the Restaurant Managers and captains about the unavailability of certain run dishes.

• Taking stocks and liaising with the purchase & catering managers to ensure 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.

• Cook staff meals

Requirements:

• Basic Computational Skills,

• Organizational Skills,

• Good Verbal Communication,

• Culinary Arts,

• Kitchen Equipment Knowledge,

• Good Knowledge of Indian Cuisines,

• Creativity, Interpersonal Skills,

• Culinary Arts Training Requirements

• Must have at least 3 years of F&B Cook experience

• Excellent customer service and interpersonal skills

• A team player with strong communication skills

• Willing to perform shift work schedule during weekends, public holidays, and over-night shifts

• Pleasant personality and well-groomed

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Responsibilities:

• Uphold the standards of food presentation, production, and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights, and promotions
• Keep up to date with the new products, recipes, and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Hiring Full time Chef

kitchen duties (prepare, cut, cook, packing)

physically fit

fast worker

able to understand chinese to converse with chinese speaking colleagues

assist with kitchen duties

other tasks as assigned

operating hours: 9am-9pm (6 days work week)

working address: 28 jalan kelulut

contact 91898878 or email to [email protected] to apply

Hiring Full time Chef (Chinese & Western Cuisine)

Responsibilities:

• Responsible for Kitchen duties, cooking and food preparation.

• Assist in preparation and standby ingredients for cooking.

• Ensure food and presentation quality is maintained.

• Adhere compliance to the company’s rules, regulations and food preparation SOPs.

• Maintain food hygiene, and workplace safety standards.

• Maintain kitchen cleanliness and involve in cleaning duties.

• Other tasks as assigned

• Training provided (All welcome!)

Requirement:

• Hardworking & Alert

• Responsible

• Positive attitude and pro-active

• Able to converse in mandarin (to communicate with china colleagues)

• Able to start work immediately

• 6 days work week (weekday off)

• 9am-9pm

Contact 91898878 for an interview

Address: 28 Jalan Kelulut (S)809045

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential