Total 4,828 chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Descriptions

• Must be able work with minimum resources, lead a junior team under the supervision of a Sous Chef.
• Preparing specific food items and meal components at your station
• Following directions provided by the head chef and Sous Chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your kitchen.
• Supervise the cooks of arranging chiller, freezer and dry store in proper procedure.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.
• Assisting Sous Chef create new menu and suggestion.
• Responsibility in maintaining equipment is part of priority in kitchen property.
• Report immediate to ‘Maintenance group chat’ if any equipment faulty.

Job Requirements

• Singaporean or Permanent Resident
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent
• Able to work on weekends, PH and flexible shifts.
• A team Player

Benefits

1. Performance Bonus Bi-yearly. payable in February and August at the sole discretion of the Management based on the basics of company sales performance and individual staff performance.*
2. Relocation allowance $10/day: in the event staff worked outside their organic outlet cluster.
3. Commission: Daily commissions based on daily outlet sales. two percent (2%) & four percent (4%) of the day sales shared equally among the Kitchen*
4. Allowances. Footwear for work: S50 for 2 years.
5. Health Allowance: S150 annually (Body Checkup/Dental/Vaccination) Minimum six (6) months employment
6. Birthday Vouchers: S100.00 (kakis App e-voucher/Applicable after confirmation)
7. Motorbike Allowance: $5 per working day
8. Annual Leave: 7 days. Leave increment shall be one (1) day per subsequent year, up to a maximum of fourteen (14) annual days.
9. PH entitlement per MOM
10. one (1) Duty Meal will be provided per shift.
11. Transport will be provided only after 11 pm or transfer between outlets on official duties.
12. 30% Discount for staff purchases.

Working hours

• 5 days / 44 hours
• 6 days / 48 hours

Job Descriptions

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

1. Need to learn how to grill food
2. Have kitchen experience is better

Benefits

• Paid Annual Leave Per Year : seven (7) Days
• Paid Outpatient Sick Leave Per Year : up to fourteen (14) days
• Other Medical Benefit : up to $300 per year（listed by MOM)
• Other Salary–Related Components : monthly sales incentive (subject to individual and outlet sales performance)
• Year end bonus( CNY Bonus)
• Staff meal
• Team lunch/dinner
• T&C Apply

Working hours

• Working Days: 5 days a week
• Working Timing:
• 1000 hrs to 2100 hrs
• (2 hours break)

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control ,usage and minimise usage
• Maintenance of restaurant equipment

Job Requirements

• Minimum GCE N-Level or ITE qualifications
• Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
• Fully responsible for taste, quality and hygiene of the food produced.
• Able to work in warm, oily and humid environment
• Able to do split shift and work on weekends and public holidays
• Able to multi-task, adapt to fast paced environment and work under pressure
• Uphold excellent food hygiene and kitchen safety practices

Role & Responsibilities:

Overseeing all direct operated restaurant (DOR) brands culinary operations which may include food brands within Food Republic to manage the team with the highest of culinary standards.

This incumbant is expected to maintain complete knowledge of;

• All menu items available in the restaurant; primarily the DOR brands
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices
• Manage team schedules
• To ensure and establish cost control within all relevant culinary departments
• Overseeing and ensuring hygiene standards are of highest quality
• Establishing work safety measures for team
• Conducting food tasting
• Working together with management to create new product items
• Monitoring trend of sales and having improvement plans
• Assist in new stall / restaurant set up and opening
• Any other duties as assigned by Superior

Requirements:

• At least 3-5 years of hands-on back-of-house or kitchen working experiences
• Candidates with stir-fry or "zhi char" experience will be prioritise

Personal Attributes:

• Self-Motivator with high energy level
• Have passion working in the Food & Beverage Industry
• Creative and innovative
• Adventurous and able to work under pressure

We require split shift and 6 working days

Need to work on saturday and sunday

Off day will be on one of the weekday

Working hours from 3am to 7am and 9am to 1pm each shift have 30 minutes break.

Transportation for midnight shift are provided

Meals are provided

Non Halal foodshop

Non Air Condition Workplace

Chinese Cuisine

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager

Oversee kitchen operations

Come up with new dishes and menu

Supervise food quality, portioning and presentation

Ensure highest standards of kitchen cleanliness and food safety

Plan proper staffing to ensure smooth operations flow

Manage stock and food cost

Obtain and handle feedback on food quality

Manage and train staff

Perform any other job tasks assigned by the management

Requirements:

Excellent personal presentation and interpersonal skills

Confident, outgoing personality and positive attitude

Ability to remain calm under pressure

Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

***North & South Indian Cuisine***

Roles & Responsibilities:

We are seeking a skilled and passionate Indian Cook to join our restaurant team. As an Indian Cook, you will be responsible for preparing authentic Indian dishes, ensuring the highest quality of food taste and presentation. You should have a deep understanding of Indian spices, cooking techniques, and regional cuisines to deliver an exceptional dining experience to our patrons. This role requires creativity, attention to detail, and the ability to work efficiently under pressure

Key Responsibilities:

• Responsible for the overall daily food production

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Supervise a team of kitchen staff and ensure that they perform their duties as required.

• Maintain and enhance manpower management by daily effective communication.

• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

• Attend weekly service meetings to improve and enhance service level.

• Performs any other duties as directed by the Head Chef and Unit Manager

Requirements:

• Proven experience as an Indian Cook or relevant role in a restaurant setting.

• In-depth knowledge of Indian spices, cooking techniques, and regional cuisines.

• Ability to handle and prepare a wide range of Indian dishes from different regions.

• Strong attention to detail and passion for creating high-quality dishes.

• Ability to work well under pressure in a fast-paced environment.

• Excellent communication and teamwork skills.

Certification from a culinary school or relevant training is a plus.

Benefits:

• Competitive salary commensurate with experience.

• Opportunities for career growth and development.

• Friendly and supportive work environment.

• Staff meals and discounts.

Application Process:

If you meet the above qualifications and are excited about the prospect of joining our team as an Indian Cook, please submit your resume and cover letter detailing your relevant experience and why you are passionate about Indian cuisine. We look forward to hear from you.

Seeking to employ chef de partie that is able to lead and assist the head/sous chef in all aspect of kitchen operations.( including upkeeping of equipments and cleanliness of the kitchen, do up work schedule training of junior cooks . Must have experience in this role and has worked in a fast pace kitchen.

Open to all Singaporeans and PR .

Email [email protected]

Position: Cook / Chef

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2,800-$3,000

Job Scope
- Stir fry rice and noodle dishes

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

COMPANY DESCRIPTION

Discover the taste and artistry of refined Japanese dining at Takayama, a kappo-style restaurant by Chef Taro Takayama. Located at Downtown Gallery, Takayama showcases a curated medley of authentic Japanese flavours in its multi-course menu prepared in front of guests by Chef Taro and his team.

RESPONSIBILITIES

RESPONSIBILITIES

• Participate in the conceptualization of the restaurant's food menu together with the Executive Chef
• Assist to plan and direct food preparation processes
• Actively review and update menu with new and exciting items to keep up-to-date and engage the interests of guests
• Consistent production of high quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guests' experiences and satisfaction
• Train, manage and assess team performance, paving professional and personal growth for the team
• Manage and plan work schedules for the back of house
• Identify staffing needs and assist in the recruitment and training of new employees
• Ensure strict compliance to safety, sanitary and hygiene standards set by the company
• Maintaining a positive and professional approach with all employees and customers
• Any other duties as assigned by Management

REQUIREMENTS

• Proven experience with Japanese cuisine in similar capacity
• Exceptional in kitchen management
• Service oriented, able, and willing to engage customers in an open bar counter service concept
• Holds critically high hygiene and safety standards
• Able to work well under pressure in a fast-paced environment
• Outstanding communication and leadership skills
• Strong mental capacity to learn, take demands and multi-task

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

COMPANY DESCRIPTION

Discover the taste and artistry of refined Japanese dining at Takayama, a kappo-style restaurant by Chef Taro Takayama. Located at Downtown Gallery, Takayama showcases a curated medley of authentic Japanese flavours in its multi-course menu prepared in front of guests by Chef Taro and his team.

RESPONSIBILITIES

DUTIES & RESPONSIBILITIES

• To oversee kitchen and kitchen crew.
• To ensure adequacy of supplies at the cooking stations.
• To prepare ingredients that should be frequently available.
• To follow the guidance of the sous chef or head chef and have input in news of presentation or dishes.
• To put effort in optimizing the cooking process with attention to speed and quality, and to control food wastage.
• To maintain a clean and neat work area.
• To maintain the high standard of hygiene and sanitation.
• To maintain the personal grooming.
• To work with fellow worker effectively and harmoniously.
• To check and maintain the cleanliness of the work area and kitchen storage.
• To write and follow the duty roster for section.
• To train cooks and trainees.
• To taste the food before serving including quality.
• To be familiar with kitchen equipment and utensils procedure and usage.
• To maintain the rotation of items used in Kitchen Department.
• To be familiar with emergency breakdown procedures, safety and accident prevention in the kitchen.
• To notify the out of service equipment and submit to Head Chef.
• To check and maintain the procedures of closing duties.
• May be requested to perform other related or unrelated duties as and when required by the management.

Minimum Qualification Level

• Diploma qualifications (e.g. NIE, SIM, LaSalle-SIA, NAFA)

Field of Study

• Food & Beverage Management/Services

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

About Company:
An independent bakery that founded in 2011 with the intent to be a reminder of the contentment and goodness of a good old-fashioned piece cake. Their baking methods are traditional and the bakes familiar and comforting. Making every batch lovingly with best ingredients. With the market demands, our client has expanded fast and tremendously in the country.

Job Description:
- Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
- Supervise food preparation to ensure consistent food quality before service / dispatch.
- Ensure good practices for food storage in accordance with food safety standards.
- Comply with workplace safety & health system and F&B hygiene policies and procedures.
- Perform production site and equipment maintenance.
- Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
- Maintain and administer receiving procedures for inventories.
- Review processes to improve food & process quality, productivity, and operation.
- Conduct orientation and training of team members.
- Assist in team staffing.
- Any other duties as assigned.

Job Requirements:
- At least 5 years working experience in the food industry as a Pastry Baker.
- Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
- Used to production routine.
- Have good communication and initiative.
- Able to work independently and as part of a team.
- Willing to work on rotating shifts, weekends and public holidays.
- Willing to work in central kitchen environment.

Compensation:
- Working location: Pandon Loop, Singapore
- Working hours: Tuesday - Sunday (off on Monday), 7am - 5pm
- Eligible for overtime entitlement
- Variable bonus
- Annual leave
- Medical benefits

Cloudstreet has been awarded two stars from Michelin.

Helmed by Chef Rishi Naleendra, Cloudstreet is an amalgamation of thoughtful, expressive food, artisanal, progressive wines and warm, immaculate service. We are seeking a Chef de Partie to join our fine dining restaurant focused on modern and innovative cuisine.

The Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu’s, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction across the estate

Job Description

• In charge of the daily mise en place and ordering for the assigned section.
• Carry out given recipes and instructions with precision and speed.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals
• Receiving of stock and stock rotation.
• Monitoring food portion and waste to maintain profit margin.
• Preparing staff meal on rotational basis
• Adhere to the schedule set by Sous Chef or Head Chef
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie cook in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided by restaurant
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance )

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide

Salary: $2800-$3000

Job Scope
-stir fry rice and noodle dishes

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Since its inception in 2013, The Black Hole Group and its concepts such as Tipo, Working Title, Ela and more, continue to create quality culinary concepts, celebrate artisanality, and cultivate experience.

We are looking for a talented individual to helm The Great Mischief, an 80-seater western dining concept located in the prestigious National Gallery Singapore. You’ll have ample opportunity to R&D, experiment with dishes and create new menu items to impress both local and international patrons.

As the Sous Chef, you’ll lead kitchen activities on shift and prepare our delicious food - helping create memorable experiences for guests, whenever they dine. You’ll work collaboratively with the front and back of house teams to ensure food quality, kitchen cleanliness, ordering and people management are kept to our high standards - to make sure the kitchen is always running smoothly.

What we need from you to shine:

· Previous experience or culinary education/training

· Ability to work in a fast-paced environment

· Strong teamwork and communication skills

· Creative and passionate in delivering quality dishes

What’s in it for you:

· Medical & Dental - Up to $300

· Staff Meals

· Transport Allowance - Up to $100 monthly

· Training Allowance - Up to $500 annually

· Referral Bonus - Up to $1,200 per referral

· Dining Discount - 20% off extended to friends & family

· Maternity & Paternity Leave - With $300 baby bonus

· Birthday Perks

· Staff Cohesion - Local and overseas bonding trips

· Mentorship Programme - Grow personally and professionally

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit us up. Take the next step in your culinary journey with us today.

Job Description & Requirements
• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Western Food experience

Maintain hygiene and cleanliness standards

Open to learn new recipe

Arrange and maintain all equipments

Estimate food rrquirements and costs

Rectify problems or complaints

Supervise staffs activities

Process good culinary skills and produve consistent high quality food

Able to create new menu

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. 
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. 
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program)

Position: Cook / Chef

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide

Salary: $2800-$3000

Interested applicants can also send your resume to WA:+65 8839 3566 (Ms Angel) and allow our Consultant to match you with our Clients.

No Charges will be incurred by Candidates for any service rendered.

LIEW ONN KEE REG NO : R22108518

THE SUPREME HR ADVISORY EA NO:14C7279

Job Scope
-stir fry rice and noodle dishes

Arrange & maintain all equipment.

Recruit and manage all kitchen staffs.

Rectify arising problem or complaints.

Plan all food preparation and activities.

Modify menus or create new ones that meet quality standards.

Estimate food requirements and food/labor costs.

Supervise kitchen staff's activities.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adhere to uniform, grooming and appearance standards.

7. Maintain effective working relationship with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.