Job Benefits:
5 days work week: 12:00 pm–3:00 pm, 6:00 pm–10:30 pm
Off - Monday & Tuesday
Basic up to $3600 + Staff Meals Provided + AWS + VB + $150 Extra Meal Allowance
$4000 Sign on BONUS
Central/South Area
Job Description:
- Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
- Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
- Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
- Lead and ensure staff are cross trained to support successful daily operations.
- Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
- Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
- Assume duties and responsibilities in the absence of the Head Chef.
Job Requirement:
- Diploma in Culinary with minimum 5 years of experience in Western cuisine.
- Proven experience as Sous Chef.
- Able to perform high-quality work while unsupervised.
- Ability to work in a fast-paced work environment and deliver orders in a timely manner.
- Must have relevant work experience in Western/ Japanese Cuisines (Teppanyaki).
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We wish you all the best in your career search.
You are welcome to visit our website at www.rkgroup.sg
RK Recruitment Pte Ltd | EA License No.: 20C0280
Raymond Ng Jun Han | EA Personnel No.: R1657009