Total 29,529 Others/Any level F&B / Tourism / Hospitality job vacancies

• Demonstrate advanced Asian preparation and techniques.
• Demonstrate sous vide method (of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment).
• Establish relationships for customer confidence.
• Facilitate effective communication and engagement at the workplace.
• Facilitate effective work teams.
• Grind wet flour.
• Identify meat and seafood, and their fabrication and utilisation in culinary.
• Maintain workplace safety and health policies and procedures.
• Manage productivity improvement.
• Prepare Indian rice dishes.
• Prepare basic Chinese dessert.
• Prepare basic Malay desserts.
• Prepare pre-mix, frozen and bake-off products.
• Solve problems and make decisions at supervisory level.
• Supervise quality procedures.
• Understand Asian food culture and techniques.

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Benefits:

• Competitive Salary Package: Earn up to $3,000 basic per month, plus monthly incentives and a variable bonus.
• Career Growth Opportunities: Robust training programs with clear pathways for career advancement.
• Comprehensive Benefits: Enjoy a full range of benefits, including staff meals, uniform provision, insurance coverage, and leave entitlements.
• Inclusive Work Environment: Welcoming candidates of all backgrounds, including those part of the Yellow Ribbon Project.
• Attractive Joining Bonus: Receive a $600 joining bonus—$300 after passing probation and $300 upon completing one year.

Job Description:

As an Assistant Manager, you will lead and manage the daily operations of your assigned outlet. Your role is crucial in driving the outlet's business performance by overseeing financial management, ensuring compliance with food safety standards, and delivering exceptional customer service. You will also play a key role in people management, from recruiting and training staff to developing a motivated and high-performing team. Your leadership will ensure the smooth operation of the restaurant and the satisfaction of both customers and employees.

Roles & Responsibilities:

• Operational Excellence: Manage the daily operations to ensure the outlet meets standards in food quality, service, and cleanliness.
• Financial Management: Oversee and control sales, labor, food, and packaging costs to ensure the outlet meets its financial goals.
• Team Leadership: Train, and develop staff, ensuring a motivated and performance-driven team.
• Customer Satisfaction: Handle customer feedback and complaints professionally and ensure issues are resolved in a timely manner.
• Reporting: Prepare and submit monthly management reports, providing insights into operational performance and identifying areas for improvement.

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Key Responsibilities:

• Production of Baked Goods: Prepare a variety of pastries, cookies, and other baked goods according to established recipes and standards.
• Independent Work: Work independently to complete assigned tasks efficiently and effectively.
• Workflow Planning and Organization: Plan and organize your own work flow to ensure timely completion of tasks.
• Collaboration: Work collaboratively with bakers and other team members to maintain a smooth production process.
• Initiative: Take initiative to identify areas for improvement and implement new ideas.
• Troubleshooting: Troubleshoot problems independently and seek assistance when necessary.
• Adherence to Standards: Maintain high standards of quality, sanitation, and food safety.

We

• Offer 5 days' work week
• Offer competitive renumeration and incentive bonus
• Provide opportunity to be exposed to other areas of the business

-WORKING WITH ALTERNATE SHIFT

-NEED WORK LONG HOUR DURING WEEKEND

-WEEKEND AND PUBLIC HOLIDAY NEED TO WORK

-STOCK TAKE OF THE STOCK THAT SEND OVER DAILY

-MAKE SURE THE QUALITY OF THE STOCK AND LIVE STOCK ARE UP TO DATE

-OPERATION OF THE STALL NEED TO BE MAINTAIN DAILY AND REPORT MUST TO MANAGER

-IN CHARGE OF MANPOWER ARRANGEMENT

Roles & Responsibilities

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliancy
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

. Must be able to work night shift or split shift

. Must be able to work extra hours or weekend if needed

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

We are HELLO ARIGATO, one of Singapore’s favourite cafe spots specialising in Sandos & Coffee. We believe that a great meal brings people closer together. We also believe that good nutrition nourishes and fuels our guests to go on to do great things everyday. We are a family oriented organisation, believing that each and every one of our staff is like a family member to us, just like how guests is a visitor to our home. We are looking for like minded individuals to join our growing family, to bring our brand of quality Japanese comfort food to everyone.

Available Work Locations:

• Upper Thomson
• Joo Chiat
• Everton Park
• Bukit Timah
• Tiong Bahru

We're looking for new team members to join our kitchen crew to help our dish out delicious hot food to our hungry customers. If you have an interest in Japanese/Asian cuisine and have a hardworking + always learning attitude, join our team and we will take care of you like family. Meals and uniforms will be provided, attractive pay and annual leave all included. 44 hrs work week so that you can have a balanced work life. Min 2 years of F&B experience needed.

Responsibilities

1. Responsible for food preparation prior to cooking, including cleaning, cutting and storage.

2. Responsible in ordering and receiving food products and supplies, and controlling their stock expiry and correct storage places.

3. Learn different culinary skills/methods and practice those skills by implementing them in actual tasks throughout the kitchen.

4. Communicate effectively with other members of the kitchen team, marketing and office supports staff.

5. Ensure cleanliness and hygiene in assigned areas of work during and after service.

6. Be proactive and understand the market trends well so to make positive recommendation to the mgmt for the improvement for the company.

Requirements

• 3-5 year experience in kitchen

• Simple spoken and written English.

• Good hygiene knowledge.

• Positive disposition and a can-do attitude.

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Job Scope

• Assisting with food preparation tasks.
• Washing and sanitizing kitchen equipment, dishes, utensils, and cooking tools.
  Cleaning countertops, work surfaces, and kitchen appliances to maintain a hygienic environment.
• Checking inventory levels of ingredients, utensils, and cleaning supplies and notifying the chef or supervisor when items need to be replenished.
• Operating dishwashing machines to clean dishes, pots, pans, and kitchen utensils.
  Hand-washing delicate or non-dishwasher-safe items as needed.
• Providing support to the kitchen staff during busy periods by fetching ingredients, utensils, or additional supplies.

5.5 days work week

Working Location: Islandwide

AWS

Meal allowance/ Meal provided

Medical Benefits and Annual Leave

Career Advancement

TEY GUAN HONG R22110793

ENSURE MANPOWER CONSULTANCY PTE LTD 23C1607

A Business Development Manager in a restaurant plays a crucial role in driving growth and enhancing profitability. Here’s a breakdown of their key responsibilities:

1. Market Analysis

• Research market trends and competitor activities.
• Identify new business opportunities and potential target markets.

2. Strategic Planning

• Develop and implement business strategies to increase revenue.
• Set measurable goals and objectives for growth.

3. Relationship Management

• Build and maintain relationships with suppliers, vendors, and partners.
• Engage with customers to gather feedback and enhance satisfaction.

4. Marketing Initiatives

• Collaborate with marketing teams to create promotional campaigns.
• Utilize social media and digital marketing to reach broader audiences.

5. Sales Growth

• Identify and pursue new sales opportunities, including catering, events, and partnerships.
• Track sales performance and adjust strategies accordingly.

6. Budget Management

• Monitor and manage budgets for business development activities.
• Analyze financial reports to ensure profitability.

7. Team Collaboration

• Work closely with kitchen and service teams to ensure alignment with business goals.
• Train and mentor staff on customer engagement and upselling techniques.

8. Networking

• Attend industry events and networking opportunities to promote the restaurant.
• Join local business organizations to build connections.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Executive Chinese Chefs supervise the kitchens operation, control food cost, quality and portion control of food. They oversee purchase of dried goods and fresh products. They have to be innovative and creative on daily special menus and maintain good relationship with customers.

Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards

Be responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs and kitchen utensils

Perform any other reasonable duties as required by the department head from time to time

Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation

Always adheres to Lapita Autograph Collection standards of preparation, recipes and presentation

Maintain buffet and assist guests with serving

Accepts and prepares special orders

Ensures seasoning, portions and appearance of food

Proactively carries out work to facilitate chefs arriving for the other shift’s

• Ensures that food is delivered on time
• Follows proper safety, hygiene and sanitation practices
• Ensures readiness at all times
• Accepts and prepares special orders, and ensures proper posting to guest folio
• Stores unused food properly and informs CDC of larger quantities of stored food
• Prepares all BBQ items for daily operation
• Is responsible for the production, preparation and presentation of all food items, in his section to ensure highest possible quality at all times
• Candidates must have a firm knowledge of the Chinese Cuisine
• Positive attitude and passion for Chinese cuisine
• Planning and determining all food production

Traditional Chinese food has to always be fresh. Most dishes are filled with huge quantities of vegetables, grass-fed meats, seafood and herbs and spices. Every ingredient is handpicked for medicinal purposes. The Chinese people rarely eat canned/frozen food.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Recruitment:

• Manage manpower needs by sourcing, identifying, and selecting suitable candidates that match the hotel's profiles.
• Conduct market surveys and provide labor market insights and trends to enhance recruitment strategies and forecasting (manpower planning).
• Find external candidates to complement the hotel's workforce in compliance with local labor laws.
• Monitor the number of recruits to ensure it aligns with business needs.
• Prepare monthly statistics related to manpower, turnover, etc.

Compensation:

• Ensure that salaries for new hires and promotional adjustments align with approved salary ranges.
• Conduct annual salary and benefits surveys and keep an updated database on compensation packages offered by competitor hotels.
• Oversee and manage the annual performance appraisal process.
• Administer fringe benefits for different staff categories according to HR policies and procedures.
• Gather and compile relevant statistical reports on manpower and labor costs.
• Assist in compiling data for the Human Resource Budget.
• Maintain an efficient HR system to provide timely and updated information to management and departments.

Employee Relations:

• Offer counseling services to help staff perform their jobs more effectively.
• Provide guidance on recruitment, training, development, staff welfare, compensation, and retention.
• Advise Department Heads and Managers on HR matters following policies, procedures, and local laws.
• Assist in creating and updating HR policies and procedures.
• Review existing HR policies and practices and explore the feasibility of standardization.
• Interpret hotel policies to key personnel and ensure strict compliance.
• Approve part-time and overtime requisitions for departments.
• Establish an effective communication system between the hotel and employees.

Industrial Relations:

• Handle all industrial relations issues, including collective bargaining with unions, resolving employee disputes, and conciliating with unions/ministry.
• Conduct Board of Inquiry for disciplinary issues and recommend actions to maintain staff discipline.
• Foster and maintain a positive relationship with the union, liaise with union officials on industrial relations matters, and resolve grievances in line with legal requirements.
• Develop and implement HR and industrial relations policies, guidelines, and practices for the hotel.
• Review employee-related activities to ensure compliance with local legislation, safety regulations, and legal requirements.
• Network with other hotel HR practitioners to stay aligned on salary administration, compensation, and benefits.

Training:

• Work closely with Department Heads to assess training and development needs, maintaining open communication to improve employee skills, attitudes, and knowledge.
• Monitor training expenses to ensure they stay within budget.
• Prepare monthly and yearly reports on training activities.
• Oversee the maintenance of training records and ensure they are updated regularly.

Welfare:

• Promote a healthy work environment through sports and recreational activities.
• Ensure the maintenance of staff facilities to create a motivating environment.
• Oversee the upkeep of the staff cafeteria and ensure the provision of nutritious meals.
• Ensure all notices are displayed on the staff canteen notice board.
• Assist employees with welfare-related matters.
• Manage medical costs and ensure adequate insurance coverage.
• Perform any other duties as assigned by management.

Performance Management:

• Collaborate with department heads to create effective performance reviews and SMART plans to measure individual performance and identify areas for improvement and challenges.

Career Management, Succession Planning & Outplacement:

• Work with top management to:Identify high-potential associates.
  Develop career programs for key employees to support the company’s growth.
  Create programs and timelines to facilitate smooth transitions for employees entering or exiting their positions.

Requirements:

• With Diploma or Higher in related field.
• At least 3+ years of experience in related working experience.
• Well-versed in MS Office Applications.
• Excellent communication skills

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected];

EA License No.: 13C6305

Registration No.: R23117856

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

We are seeking an experienced, creative, and reliable Private Chef to provide culinary services for a Chinese family. The ideal candidate will possess a diverse range of cooking skills, with proficiency in Japanese or Western cuisine.

Key Responsibilities:

Daily brunch/simple lunch(for 2-3 pax) and dinner(for 4-5 pax) .Working schedule is flexible, can choose to work 6 days a week if full-time, or 2-3 days if part-time.

We are looking for a service-focused and knowledgeable Junior Sous Chef to join our team! Our ideal candidate will have a background in food prep and meal planning and be adept with managing a kitchen, ensuring efficient running. The focus of the role is to ensure the kitchen runs seamlessly whilst making sure top-quality food is served. Assisting with menu planning, development and implementation is also a key function.

Responsibilities

• Assist in food preparation and collaborate with the sous chef and executive/head chef.
• Help in the design, testing, and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering, supplier relationships, and management of supplies.
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.

Requirements

• High school diploma or above
• Minimum of 2 years previous experience in a similar role
• Food badge/certification
• Strong knowledge of Food hygiene and safety regulations
• Ability to communicate with customers and other staff members
• Strong communication skills, both written and verbal
• Good interpersonal skills
• Ability to multitask

We are HELLO ARIGATO, one of Singapore’s favourite cafe spots specialising in Sandos & Coffee. We believe that a great meal brings people closer together. We also believe that good nutrition nourishes and fuels our guests to go on to do great things everyday. We are a family oriented organisation, believing that each and every one of our staff is like a family member to us, just like how guests is a visitor to our home. We are looking for like minded individuals to join our growing family, to bring our brand of quality Japanese comfort food to everyone.

Work Locations:

• Upper Thomson
• Joo Chiat
• Everton Park
• Bukit Timah
• Tiong Bahru

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ROLES & RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets.

• Work with chefs and other personnel to plan menus. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special events or functions.

• Direct hiring, training, and scheduling of operating personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

• Ensure proper daily/weekly/monthly sales reporting

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Must cook north indian,south indian food.Need experience in Tandoor,curry and chat items.Know how to make indian sweets too.He must have good experience in indo-chinese menu too.Must be willing to work on weekends and public holidays.

Benefits:

• Competitive Compensation: Earn up to $3,000 gross monthly, with OT pay, incentives, and variable bonuses.
• Comprehensive Benefits: Enjoy training, uniforms, staff meals, group insurance, and career advancement opportunities.
• Join Bonus: Receive a $600 joining bonus, split between probation completion and one-year service.
• Inclusive Environment: Welcoming candidates from all backgrounds, including Yellow Ribbon participants.
• Convenient Locations: Work at outlets across Singapore with a dynamic and supportive team.

Job Description:

As a Full-Time Crew Member, you will play a vital role in ensuring the smooth operation of our restaurant while upholding our high standards of food quality and customer service. You will be trained to prepare and serve food, handle customer inquiries, and maintain a clean and efficient work environment. This is an excellent opportunity for those looking to grow within the F&B industry, offering comprehensive training and potential career development.

Roles & Responsibilities:

• Smooth Operations: Ensure the restaurant operates efficiently and meets brand standards.
• Customer Service: Handle customer feedback, take orders, and manage inquiries professionally.
• Food Preparation: Prepare, cook, and serve food in accordance with Jollibee's quality standards.
• Order Management: Assemble food orders, pack for delivery or takeaway, and promote products to customers.
• Team Collaboration: Work with the team to ensure all tasks are completed and customers are satisfied.

• Responsible for effective implementation of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Liaise with government agencies/certification bodies (SFA, HPB, MUIS) on all matters on product registration or plant certification information.
• Carry out internal audit activities, to verify operation activities meet HACCP, GMP, hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QC experience in Food Manufacturing industry.
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R22111604

Job Responsibilities:

Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:

Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:

• Prepare and cook assigned dishes for serving according to the menu
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to companies and government regulatory control
• Able to fill in any area of kitchen at any time.
• Keeping the utensils and equipments clean and sanitary.
• Removing trash and storage bins
• Ensure safe operations of all equipment and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations set by the Company, clients and government
• Perform any other related duties as assigned by immediate superior.

Job Requirements:

• Proven min 2-5 years of experience as chef.
• Food Hygiene cert required
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude
• Able to work at a fast pace environment
• Able to work on public holidays and weekends.
• Able to work night shift and split shift.
• Must have fishhead steamboat relavant working experience

Job Responsibilities:

• Prepare and cook assigned dishes for serving according to the menu
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to companies and government regulatory control
• Able to fill in any area of kitchen at any time.
• Keeping the utensils and equipments clean and sanitary.
• Removing trash and storage bins
• Ensure safe operations of all equipment and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations set by the Company, clients and government
• Perform any other related duties as assigned by immediate superior.

Job Requirements:

• Proven min 2-5 years of experience as chef.
• Food Hygiene cert required
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude
• Able to work at a fast pace environment
• Able to work on public holidays and weekends.
• Able to work night shift and split shift.
• Must have fishhead steamboat relavant working experience