Total 29,626 Others/Any level F&B / Tourism / Hospitality job vacancies

We are hiring part-timers for AMK HUB! Opening soon in Dec 2024!

Position: Cook / Chef

Working Days: 5 Days work (10.30am - 10pm)

Working Location: Islandwide

Salary: $2800 to $3000 (depending on work experience)

Job scope:

• Stir fry rice and noodle dishes
• Maintaining good practice of hygiene
• Maintaining standard operating procedures

Low Yu Xuan Reg No: R24123804

The Supreme HR Advisory Pte Ltd EA No: 14C727

Job Description:

• Perform daily operation tasks (including Kitchen Operations)
• Manage a team of Full time and Part time crew members in your assigned restaurant (including recruitment)
• Assist in Training and Development for new hires in terms of kitchen, counter and dining operations for business growth
• In-charge of stock check & ordering, confirm the condition of all delivery items are within specifications, and ensure proper storage of all stocks
• Responsible for the sales and cash float used during the shift, comply with all the Finance and Operations Department cash-handling policies
• Provide service excellence to our customers and able to handle complaints, performing service recovery and giving recognition to staff based on customer compliments
• Oversee that all equipment of the entire restaurant are fully-functioning, taking initiative for simple repair works where necessary
• Undertake any operation related duties as assigned by the Restaurant General Manager or Area Managers

Job Requirement

• 1 year full time experience in F&B industry,
• Willing to work shift and weekends/Public Holidays
• At least 2 years of supervisory work experience in any QSR (Quick Service Restaurants)
• Proficient in spoken and/or written English

Interested applicants please click Apply Now.

Job Descriptions

• Weekly inventory management
• Prepare simple food & drink menu items
• Process customer orders via cashier POS
• Able to recommend drinks/food to customers
• Table duties including service and clearing
• Able to assist in daily operations job, keeping outlet clean and tidy
• Ad hoc duties when needed

Job Requirements

• Prior experience in F&B industry preferred
• Excellent customer service
• Proactive attitude and responsible

Benefits

• Overtime Pay will be provided if work overtime

Working hours

• Mon-Fri: 8am-6pm
• Sat-Sun: 9:30am-7:30pm
• 6 day work week, 1 day off

Full time

5 days work week (44hrs)

S$2100 ( Negotiable )

Up to S$2800 (OT- inclusive)

$1000 joining bonus

Requirements

- Preparing and cooking food for daily operations

- Maintaining High Standard of hygiene & cleanliness in the kitchen

- Dishwashing (Occasionally)

Other ad-hoc duties requested from managers

Job Scope

- No prior experience is required

- Candidates with Food Hygiene Certification is preferred

- Able to work shifts, weekends and public holidays

- Singaporeans only

Benefits:

- Overtime pay

- Medical benefits

- Health insurance

- Birthday benefits

- Uniforms provided

- Staff meals

- Special Allowances

Job Responsibblities:

• Assist in cuisine preparations including the preparation of all ingredients
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs
• Involve in the overall planning of the business
• Recommend new and modern recipes
• Maintain hygiene principles in all cooking areas and clean workstation end of each shift
• Perform other duties as assigned by the Management

Requirements:

• At least 5 years of work experience as a Chinese Cuisine Chef
• Possess with a broad spectrum of basic Chinese culinary techniques/ skillset
• Ability to work both fast and accurately
• Must possess a passion for customers
• Team player with good initiative

Overall in charge of the Central Kitchen. To contribute to the successful operation, maintenance, and constant improvement of central kitchen production to achieve target.

• In charge of weekly and monthly reports
• Manage and control Profit & Loss as well as overall cost in central kitchen
• Checking financial statement for central kitchen
• Updating of the monthly Production reports
• Supervise Central Kitchen Supervisor(s) and Production staff
• Improve and maintain on the Central Kitchen’s production efficiency
• Work closely together with R&D and Operations department
• Responsible for the cash management in the Central Kitchen
• Checking and maintenance of Central Kitchen machineries
• Checking of inventory and raw-material reports as well as planning for purchases
• Analyse HR and Purchase reports
• Undertake any ad-hoc assignments from supervisor

✨Taiseng MRT. 39 MacTaggart Rd (8mins)

(Halal-Certified Suppliers) FULLY SPONSORED FHC!

5.5 DAYS OF 6 DAYS OFF PER MONTH

https://forms.gle/DyTYJX85djRbcPAf9

✨Benefits✨

· Overtime pay

· Variable Bonus (Full Timers Only)

· Medical and Health Insurance benefits

· Attendance Allowance

· Weekend Allowance (only Full Timers and Part Timers eligible)

· Uniforms provided

Working hours

· 8.30am to 5.30pm

· 44 hours per week (with overtime)

· 5.5 days’ work or 6 off days per month

· Half day – 8.30am to 12.30pm

* SINGAPOREANS ARE WELCOME TO APPLY! *

Job Description

· Handling of high volume of food production

· Preparing sauces, spices and marinates based on standard recipes

· Preparing raw ingredients and cooking of soup

· Packing of food and ensure proper storage

· Cleaning of equipment and waste disposal

· Maintain cleanliness at workstations

· Manage loss/risk prevention

· Manage production line

· Handle any other duties assigned by direct supervisor

Job Requirements

· Willing to learn and positive attitude

· Able to start work immediately

· No prior experience is required

· Candidates with Food Hygiene Certification is preferred

· Able to work shifts, weekends, and public holidays

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Description:

Supporting the Food Atrium Division’s F&B Team in implementing business plans for our beverage sector, an Area Manager is responsible for all the staff in the stalls that he/she is taking charge (up to 10 staff per stall). He/she is in-charge of the KPIs of all the stalls under his/her charge. In addition to taking care of store-level support functions such as customer service, scheduling, daily operations, cashiering, loss prevention, maintenance and back-office support, the Area Manager also recruits, trains and motivates staff.

Job Responsibilities:

• Oversee the daily operations to ensure efficiency, quality, service standards and cost-effective management of resources
• To create, update and audit the stalls SOP and ensure that the SOP is observed consistently by the team
• Provide necessary guidance & consultation on preparation and conduct regular audits to ensure the consistency of all products
• To work one full day in each stall per week and discuss observations and to cover shifts as and when short of manpower.
• Manage, groom and motivate the team to foster continuous improvement
• To assist in staff recruitment selection, on job training, performance management & disciplinary/dismissal issues as required.
• Ensure food hygiene and safety standards are always observed with regular audits
• Oversee the planning of duty rosters and ensure prudence
• Ensure strict adherence to local regulations and labour laws
• Conduct frequent staff performance appraisal exercise when necessary
• Assist in new stall set ups, including planning of the new stall layout and equipment purchase
• Analyse and propose sales & promotional strategies to achieve higher revenue
• Assist to plan, formulate and/or review new products and/or menu selling price from time to time
• Conduct timely reviews on beverage and operating costs to ensure that they are in line with the budget
• Any other duties as assigned

Job Requirements:

• At least 3 years of proven track record in managing multiple-outlet format of F&B stores
• Fluent in English and Mandarin (written and spoken) to liaise with English and Chinese speaking business associates

Personal Attributes:

• Self-motivated and able to work in a fast-paced environment
• The ability to work under pressure and handle challenging situations
• Good communication & people skills
• A strong commitment to customer service
• Passionate about F&B industry
• The ability to understand and analyze sales figure and its cost implications
• Planning and organizational skills
• Knowledge of IT preferred
• Willing to travel within Singapore

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

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: R24120303

Exciting Opportunity: Assistant Chef for Burmese Cuisine

Locations: Siglap | Clarke Quay | Tanjong Pagar | City Hall
Position: Assistant Chef
Salary Range: $3,200 - $3,500

Why Join Us?

• Attractive Extra Allowances: Earn additional perks post-confirmation.
• Shift Claims: Eligible for claims on shifts ending after 11:30 PM.
• Supportive Work Culture: Be part of a team that values collaboration and growth.

Key Responsibilities:

• Assist the Head Chef in preparing authentic Burmese dishes.
• Handle ingredient preparation, cooking, and plating to perfection.
• Maintain the kitchen’s cleanliness, organization, and hygiene standards.
• Ensure consistency in food quality, taste, and presentation.

Who We’re Looking For:

• Passionate about culinary arts, especially Burmese cuisine.
• Team player with a keen eye for detail and a commitment to excellence.

Ready to elevate your culinary journey? Apply now and be part of our vibrant team!

EA License 22C1383

EA Personnel R22110043

Job Responsibilities:

• Execute, organize and administer training programmes (including, but not limited to, Express Orientation and Service Training) based on Learning Needs Analysis (LNA) and Total Company Learning Plan (TCLP) in line with the goals of the company
• Monitor and follow up on post training progress
• Provide support in coaching on service culture at outlet level, and implementation of Service Campaign
• Provide support in training logistics, including, but not limited to, printing of attendance, consolidation of nominations and registrations (internal/external courses), room setup, prepare training materials, onsite training support, notify participants on confirmation of training registration
• Maintain updated curriculum database and training records in HRIS and training inventory
• Provide all training to all staff includes tenants and contractors
• Conduct service evaluation for all food courts and stalls to ensure compliance with company policies and procedures
• Responsible on new hire’s training programme and progress
• Any other duties and projects assigned

Job Requirements:

• Degree/Diploma in Training and Development, Business Studies/ Management, Human Resource or equivalent with min 3 years' working experience in similar capacity (e.g. training delivery and curriculum development), preferably in F&B industry
• Proficient in LMS and e-Learning courseware development, MS Office, webinar tools, and Internet based systems and programs
• Strong interpersonal and Self-motivated
• Strong presentation skills to both large and small groups
• Bilingual preferred as the role requires (in order to converse and provide training and training support for staff, tenants and contractor when necessary)

Our client is a well-established market leader in the F&B industry. They are looking for a Digital Growth Manager to assist their team for the next phrase of their business. They are located in Central – easily accessible.

Key Responsibilities:

• Develop and implement digital strategies to foster business growth.
• Design and execute marketing campaigns aimed at user acquisition, retention, and revenue enhancement across channels such as CRM, SEM, SEO, email, social media, and partnerships.
• Leverage data analytics to refine and enhance marketing campaigns for optimal performance.
• Oversee the creation, testing, and analysis of advertisements to boost efficiency.
• Work closely with cross-functional teams to align growth strategies with overall company goals.
• Prepare and present regular performance reports and forecasts to senior management.
• Conduct market and competitive research to uncover new growth opportunities and stay ahead of industry trends.
• Lead and mentor the marketing team, offering guidance and professional development.
• Keep up-to-date with the latest technologies and best practices in growth marketing to drive innovation.

Requirement:

• Degree in Marketing / Business
• 5 years of relevant experience with 1 – 2 years leadership experience

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified

• Email Address: [email protected]
• EA License No: 19C9682
• EA Personnel No: R2199158
• EA Personnel Name: Soo Wei De

Responsiblility:

• Responsible for serving guests in a friendly, timely, and efficient manner to deliver an excellent guest and member experience
• Prepare tables for meals, including set-up of items such as linen, silverware and glassware.
• Take orders and serve food and beverages to guests at tables in dining establishment.
• Serve alcoholic/non-alcoholic beverage; adhering to licensing/liquor regulations.
• Ensure workstation is stocked with appropriate condiments at all time.
• Ensure adherence to the safety, sanitation and hygiene policies.
• Able to work on weekend and public holiday
• Able to work shifts

Location: Central and East

Work Schedule:

• 5 days per week
• 14 days of annual leave

Responsibilities:

• Warm Welcome: Greet every guest with a genuine smile, setting the tone for a memorable dining experience.
• Order Processing: Use the Point of Sale (POS) system to handle orders efficiently and accurately, ensuring quick service.
• Customer Support: Address customer inquiries with promptness and courtesy, offering valuable information and assistance.
• Hygiene Standards: Uphold top-notch cleanliness and hygiene standards throughout the restaurant, creating a comfortable environment for both guests and staff.

Benefits:

• Monthly Performance Incentive: $80 (Terms and conditions apply)
• Profit Sharing Incentive
• Variable Performance Bonus
• Daily Staff Meals: Two meals provided each day

We value our team and offer a dynamic work environment with excellent growth opportunities. Join us and be part of a team committed to delivering exceptional service and maintaining high standards!

EA License 22C1383

EA Personnel R22110043

The Marketing Executive supports day-to-day marketing activities under the Brand Development Department.

Job Responsibilities:

• Plans, executes, and tracks marketing campaigns/promotions.
• Utilizes both traditional and digital marketing channels to reach out to customers.
• Proficient in social channels like Instagram, Tik Tok, Facebook and email marketing.
• Writes copy for all marketing collaterals, including brochures, letters, emails, content for websites and digital platforms.
• Monitors ongoing campaign spend against the budget, keeping accurate records and highlighting where variances occur.
• Liaise with internal and external stakeholders such as operations team and external trade partners to ensure the successful implementation of campaigns/promotions.
• Liaise with mall management/landlords for ad spaces, campaigns, and customer feedback.
• Community monitoring and responding to enquiries/feedback from email/social media channels.
• Manage and assist with interviews aimed at elevating the positioning and reputation of internal and external stakeholders.
• Explore new methods and creative strategies to increase internal and external awareness.
• Coordinate, organise and host media food tastings.
• Media monitoring to track consumer sentiments and identify potential stories for consideration, including tracking and reporting of media coverage and engaging stakeholders to partner media outlets and journalists to develop interesting stories.
• To manage and handle day-to-day job requests from internal/external stakeholders
• To work closely with creative/VM team on new outlet openings and renovations for store displays and marketing collaterals
• Other administrative duties as required

Job Requirements:

• Degree / Diploma in Public Relations / Marketing / Mass Communication or related discipline
• Work experience in the F&B/ FMCG industry is advantageous
• Knowledge in digital marketing is a bonus (SEO,SEM, pay-per-click marketing etc)
• Possess a good understanding of emerging channels/platforms like social media, video, and content partnerships in relation to media mix

Personal Attributes:

• Meticulous with an eye for detail
• Pleasant disposition
• Work effectively in a team
• Good communication and interpersonal skills
• Excellent command of English & Chinese in written and spoken
• She/he must be proactive, with a strong sense of accountability and a day-to-day focus on results
• Able to work on multiple projects concurrently and stay organised
• Able to adhere to timeline

• Replenish room amenities as and when necessary
• Sanitise and clean guest room thoroughly
• Report of lost and found items in checked out rooms and findings of defects
• Respond to guest enquiries promptly

Requirements:

• With Diploma or Higher in related field.
• At least 2+ years of experience in related working experience.
• Relevant experience working in a Hotel/ Serviced Apartment

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.

• Deliver tailored service to guests and address their requests promptly to ensure a smooth stay.
• Manage cashiering tasks and carefully monitor the cash float.
• Handle incoming and outgoing calls in a professional manner.
• Promote the upselling program.
• Assist guests with inquiries related to transportation, directions, restaurant reservations, and more.

Requirements:

• With Diploma or Higher in related field.
• At least 2+ years of experience in related working experience.
• 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.

Responsibilities:

• Supervises all sales activities of Sales Managers, Assistant Sales Managers, and Sales Executives to ensure they achieve the goals of the Hotel marketing plan.
• Secures new and repeat business for the hotel by monitoring interactions with airlines, travel agencies, commercial enterprises, private clubs, and professional associations in local, domestic, and international markets. Maintains contact with planners, corporate accounts, incentive buyers, airlines, and wholesalers through personal sales calls, telephone contacts, and written communications.
• Evaluates current and potential markets/trends, coordinating all activities to maintain and increase revenue through added business volume and higher rates.
• Generates and promotes leads for other departments within the Hotel.
• Reports to both the Director of Sales and Assistant Director of Sales on new potential market areas that need coverage.
• Ensures that all sales staff are fully aware of competitors' activities at all times.
• Assists in organizing familiarization and site inspection trips to the Hotel for clients.
• Helps implement effective sales systems and procedures to ensure efficient execution of all group meetings and functions.
• Responsible for distributing sales-related information to other departments as appropriate. Meets clients during pre and post functions or meetings to ensure effective communication and feedback regarding client needs.
• Attends major promotional events to boost sales for the Hotel.
• Maintains high visibility for the Hotel in major market areas through direct sales solicitation, telephone, fax contact, and written communications.
• Assists in creating the Annual Revenue Plan.
• Assists in developing, implementing, and monitoring action plans to ensure Revenue Plan objectives are achieved.
• Designs and implements special programs to achieve greater productivity by:Increasing average rates
  Increasing occupancy
• Boosting business volume during challenging periods
• Enhancing local food and beverage banqueting sales
• Manages key accounts and oversees the selling and servicing of group business.
• Coordinates the development of all promotional materials.
• Provides direction on and conducts market research.
• Monitors competitors' activities.
• Maintains close collaboration with Regional/Corporate Sales teams and those of other ICHG hotels to ensure the hotel receives appropriate corporate consideration, direction, and support.
• Plans and executes sales trips to major market areas.
• Attends major travel functions to promote sales for the hotel.
• Under the guidance of superiors, directs all sales activities for Sales Managers and Sales Executives to ensure they meet the goals of the Revenue Plan.
• Produces monthly Sales reports and forecasts.
• Meets with guests from major producers/organizers of significant events staying in the hotel to ensure customer satisfaction.
• Establishes and continually updates mailing lists.
• Organizes and attends major sales/PR-related functions within the hotel.
• Works with Superiors and the Human Resource Manager to ensure the departmental performance of staff is productive.
• Duties include:Ensuring training needs analysis of sales staff is conducted and training programs are designed and implemented to meet these needs.
• Conducting probation and formal performance appraisals in line with company guidelines.
• Maintaining up-to-date staff records and approving leave requests, etc.
• Coaching, counseling, and disciplining staff, providing constructive feedback to enhance performance.
• Regularly communicating with staff and maintaining good working relationships.
• Performs any other duties assigned by Management.

Requirements:

• With 4 years of sales experience in the hotel industry field.
• A diploma or degree holder, in hospitality management or business related discipline.
• Positive, dynamic and results-oriented

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. 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.

About Us:

JSTT Singapore Pte Ltd is a leading producer of high-quality sushi and sashimi, providing fresh and delicious products to supermarket counters across [specific regions]. Committed to excellence, we are seeking a skilled and dedicated professional to join our team as a Food Safety and Quality Assurance Officer.

Responsibilities:

As the Food Safety and Quality Assurance Officer, you will be responsible for ensuring the highest standards of food safety, quality, and compliance with ISO22000 and FSSC regulations in our central kitchen and 20 supermarket counters. Your key responsibilities include:

1. Compliance Management:

• Oversee and implement food safety and quality management systems in accordance with ISO22000 and FSSC standards.
• Conduct regular audits and inspections to ensure compliance with all relevant regulations and internal standards.

2. Documentation and Reporting:

• Maintain accurate records of all food safety and quality assurance activities.
• Prepare comprehensive reports for management, summarizing key performance indicators and areas for improvement.

3. Training and Development:

• Develop and deliver training programs for staff at the central kitchen and supermarket counters on food safety protocols and best practices.
• Keep the team informed about updates in food safety regulations and industry trends.

4. Incident Response:

• Establish and implement effective procedures for handling food safety incidents and recalls.
• Conduct thorough investigations into any breaches of food safety standards and recommend corrective actions.

5. Supplier and Vendor Management:

• Collaborate with suppliers and vendors to ensure the quality and safety of raw materials used in our production processes.
• Evaluate and approve suppliers based on established criteria.

Qualifications:

• Certification in ISO22000 / FSSC standards.
• Proven experience in food safety and quality assurance, preferably in the sushi and sashimi production industry.
• Strong knowledge of local and international food safety regulations.
• Excellent communication and training skills.

1. Menu Planning and Development

• Create and Design Menus: Develop traditional and fusion Japanese dishes that align with the restaurant's concept.
• Seasonal Menu Adjustments: Incorporate seasonal ingredients into the menu, emphasizing freshness and authenticity.

2. Food Preparation and Cooking

• Ingredient Selection: Choose high-quality ingredients, such as fresh fish, vegetables, and spices.
• Knife Skills: Perform precise knife work, including slicing sashimi, cutting vegetables, and preparing sushi.
• Cooking Techniques: Master various Japanese cooking methods, such as grilling (yakimono), simmering (nimono), steaming (mushimono), and frying (agemono).
• Sushi and Sashimi Preparation: Create a variety of sushi, sashimi, and other raw dishes with an emphasis on presentation.
• Noodle and Rice Dishes: Prepare Japanese staple dishes like ramen, udon, soba, and donburi.
• Sauce and Broth Preparation: Make traditional sauces, dips, and broths (e.g., miso, soy sauce, dashi).

3. Kitchen Management

• Inventory Management: Monitor and manage inventory levels, ensuring fresh ingredients are stocked and minimizing waste.
• Order Supplies: Coordinate with suppliers to order necessary ingredients and kitchen equipment.
• Quality Control: Ensure the quality and consistency of dishes being served.
• Sanitation and Hygiene: Maintain a clean and organized kitchen, adhering to food safety and sanitation standards.

4. Leadership and Training

• Staff Supervision: Oversee kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Training: Train staff in Japanese culinary techniques, food presentation, and kitchen safety.
• Shift Management: Schedule shifts and delegate tasks to ensure smooth kitchen operations.

5. Customer Interaction

• Customer Feedback: Occasionally interact with customers to receive feedback and answer questions about the dishes.
• Special Requests: Accommodate special dietary needs or requests, such as preparing gluten-free or vegetarian versions of dishes.

6. Financial Responsibilities

• Cost Control: Manage food costs by minimizing waste and optimizing ingredient use.
• Budgeting: Work within a budget to maintain profitability while ensuring high food quality.

7. Continuous Improvement

• Recipe Development: Experiment with new recipes and techniques to innovate the menu.
• Stay Informed: Keep up with trends in Japanese cuisine and integrate popular items into the menu.

Roles and Responsibilities:

· Oversee the production day to day operations

· Accountable for the quality of the finished products

· Organize workflow to meet specifications and deadlines

· Monitor production to resolve issues

· Supervise and evaluate the performance of production personnel (quality inspectors, workers, etc.)

· Determine the number of necessary resources (workforce planning, raw materials, etc.)

· Ensure output meets quality standards and customers’ expectations

· Enforce health and safety precautions within the production and the plant

· Other ad-hoc duties assigned by the Management

Education and Work Requirements:

· Minimum 3 years of relevant experience in Food Manufacturing

· Understanding of quality standards and health & safety regulations

· Experience in reporting on key production metrics

Responsibilities:

• Coordinates and prepares all cooking in the Indian kitchen.
• Prepares, cuts, cooks, arranges and serves the Indian cuisines as required.
• Controls cost by minimizing spoilage, waste and exercising portion controls.
• Handles machines, equipment and utensils the proper way and clean them after use.
• Follows established procedures and make suggestions for improvement.
• Responsible for presentation, taste and timeliness of sections production.
• To ensure compliance of hygiene standards are maintained at all times.
• Undertakes any other duties and responsibilities as may be assigned by your superiors from time to time.

Requirements:

•  Great Team player & Positive Attitude
•  Willing to work on shifts & weekends
•  Passionate Individuals in Indian cuisines

Only shortlisted will be notified.

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• 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