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

Responsibilities

• Report to Supervisor, Production
• Carry out repairs to all types of plant and equipment in a safe, timely and professional manner.
• Responsible for the operations, repairs, replacement and preventive maintenance of food processing line machineries.
• Plan / prioritize workload to support production and ensure efficient use of working time. Knowledge of conveyor system, hydraulic and pneumatic system is a must.
• Respond to maintenance request for equipment fault, diagnose fault repair and return equipment tooperational service. All work to be carried out operating in a safe and efficient manner. (A process of dynamic risk assessment is operated).
• Assist in the development of planned preventative maintenance schedules (PPM).
• Carry out PPM schedules as necessary and planned work orders as required.
• Responsible to maintain food factory facility
• Assist with the moving, installation, repositioning of machines and equipment.
• Assist in any ad-hoc duties as assigned

Requirements

• Min ‘O’ Level and above in mechanical / electrical or equivalent qualifications.
• Minimum 2-3 years of extensive experience as a qualified maintenance operating in an industrial environment (Preferably in the food processing sector).
• The successful candidate must be self-motivated, work with little supervision and also be a fully integrated member of a team.

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 fish soup cooking skills.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

Job Purpose

Assist, and deputise for, the Food and Beverage Director in the smooth running of the food and beverage offer in the park. You will have the responsibility to develop, innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service.

Duties and Responsibilities

• Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return
• Work closely with the Manager to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team
• Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements
• Ensure that the industry standard with regard to safety and hygiene
• Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer
• The Operations Manager will constantly review the product range to ensure that all key quality standards are maintained
• Require to work on shift, weekend and public holiday

Order supplies to stock inventory appropriately

-Verify and endorse all incoming products materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

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

Job Description:

• Report to Head of Marketing Communications and oversee executive/s to provide Marcom and PR support for the assigned portfolios.
• Responsible for providing strategic direction and execution of all communication materials for the assigned portfolios.
• Ensure consistent adherence to Corporate Identity guidelines of the assigned brand/s.
• Responsible for developing and maintaining content including videos & photographs of the assigned portfolios on company’s website and other owned platforms.
• Work closely with Area General Managers, Area Director of Sales & Marketing and Corporate/ Field Sales to develop new campaigns for the respective market segments.
• Recommend, use and optimize various communication platforms to engage with various audiences and market segment.
• Create various marketing materials to be used across various media platforms – offline and online. Materials includes but not limited to: brochures, EDMs, online banners, advertisements, pull up banners, gift cards, corporate gifts, in-house collaterals etc.
• Develop and execute social media strategies include content management to promote the respective properties & brand/s assigned in increased awareness and build up the followers’ community.
• Develop PR strategies & activities to build and enhance the brand values of the hotels and serviced residences under his/her charge. Activities include but not limited to; media familiarization, media enquiries, media giveaways, media events, media engagement etc.

Job Requirements:

• Minimum 3 years of experience in Marcoms with reputable hotel brands, chains or equivalent
• Experience in managing external agencies such as creative, media buy, PR and social media
• Experience in managing external vendors and partners such as printers, publishing houses etc
• Excellent in communication skills
• Proficient in MS Office tools such as Word, Excel, Outlook and PowerPoint
• Knowledge of Photoshop or similar software will be an advantage
• Knowledge of digital marketing and social media management will be an advantage
• Motivated, passionate and self-starter individual who thrive working in a fast-paced environment with demanding work schedules
• Organized, detailed-oriented and sensitive to deadlines
• Excellent interpersonal and communications skills including demonstrated poise, tact and diplomacy especially in dealing with media and senior managements.
• Ability to work independently and as a team player

As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef, delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Duties:

• Knowledge of methods of production and presentation standards
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
• Comply with the conditions of the food hygiene policies
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
• Maintains cleanliness and organization in all work areas
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback and reporting of issues as they arise.
• Guides and trains the subordinates to ensure high motivation and economical working environment.
• Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Carry out any other duties as required by management.

Requirements:

• At least 1 year of experience in similar capacity, preferably in Italian Cuisine

• Experience in Grilling is a bonus

• Able to work in a fast-paced environment

• Able to multi tasked and committed to the quality of food served

• Excellent working attitude and willing to constantly grow his/her skills

• Able to work on split shift/weekend and public holiday

URGENTLY NEEDED IMMEDIATELY

[Direct Hiring ONLY] NO AGENT️

POSITION: Full Time Night Kitchen Cleaner @ Havelock Road / Tanjong pagar ]

LOCATION: Havelock Road/Tanjong pagar ( Near Fort Canning & Havelock MRT)

WORKING DAYS: COMMIT 6 DAYS A WEEK

TIME: 11pm-7am / 11pm-11am (8Hrs - 12Hrs)

* Job scope - Dishwashing, Potwashing, Throw Garbage, wash of kitchen stoves, kitchen working tables and equipments and floor

* Pay - $1,800 / month

Requirements:

- with experience

- work Independently

- punctual

- Initiative

- Reliable

- Preferably someone not fussy with location.

Benefits:

- busstop nearby

- Food Provided

- Uniform provided

- Basic Training provided

- Rest Area provided

Sporean / PR ONLY

Whatsapp now at 92284076 / 92284107

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-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.

· Must be able to work night shift and split shift

· Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

Job Descriptions

• Preparation of Ingredients
• Serve food and drinks to customers
• Clean and maintain the kitchen and dining area
• Grilling for customer Basic Cashier duties
• Follow all health and safety regulations

Job Requirements

• 1 year of experience

Working hours

• 6 days work week, 60Hrs / 11am-11pm (2hrs break from 3-5pm)

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

-Order supplies to stock inventory appropriately

-Verify and endorse all incoming products & raw materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

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

Our client is a 3rd party full-service supplier of logistics and engineering solutions. Currently, our client is seeking for HSSEQ Executive to maintain Health, Safety, Security, Environment, Quality performance of the terminals/operations, including but not limited to:-

JOB DIMENSION (SCOPE)

• Comply with Company IMS Manual and Procedure in terms of Health, Safety, Security, Environment and Quality and support in the implementation of the management system.
• Carry out safety inspection to ensure all work carried out comply with the regulations and company procedures.
• Maintaining HSSEQ statistics and generate monthly reports to Management and Client upon request.
• Response to non-conformities and incidents occurred in the terminal and provide support to respective stakeholders in the incident investigation and ensure proper closure of the corrective actions.
• Prepare and conduct weekly HSSEQ training.
• Comply with SCDF roles and responsibilities for FSM.
• Manage all Fire Safety related work and duties of FSM stipulated in the Fire Safety Act and Regulations.
• Conduct daily checks within the premises to report and remove any fire hazard that is found within the premises.
• Plan and coordinate the annual Fire Certificate and P&FM license with SCDF, PE, respective stakeholders, before its expiry.
• Responsible for the ongoing maintenance and upkeep of the firefighting equipment and facilities.
• Coordinate and manage the Security Agency providing 24hrs security services, including conduct regular security drill to identify vulnerabilities and recommend corrective actions to mitigate risks.

REQUIREMENT

• Minimum of 2 years of relevant experience in a logistics, manufacturing, petrochemical and/or industrial environment
• Able to work on Jurong Island
• At least 2 years’ experience in similar role
• Excellent interpersonal skills with a strong operational background and a keen eye for details
• Ability to work at height and climb cat ladders.
• Own a motorcycle or Class 3 driving license.
• Proficiency in MS office applications and other in-house software.

QUALIFICATIONS

• Diploma in Engineering
• Advance Certificate in Workplace Safety and Health (Level B)
• Fire Safety Manager Course
• Preferably registered WSHO

• Conduct studies to discover ways to improve the efficiency of production processes
• Oversee the hiring and training food production personnel
• Ensure manufacturing and processing staff wear appropriate sanitary and protective gear to ensure health and safety
• Monitor every aspect of production to ensure compliance with established procedures and standards
• Oversee the maintenance, repair, and replacement of production equipment to ensure smooth work operations
• Develop and promote new food products to boost sales and increase generated returns
• Allot work tasks to company staff according to their specialization and history
• Set production objectives and implement action plans for achieving set targets
• Conduct forecast to identify potential risks and contingencies in a proposed project
• Prepare periodic reports to update upper management on food production activities
• Create workshifts to ensure round-the-clock food production operations
• Maintain accurate inventory of raw materials and processed food products
• Ensure products and raw materials are stored properly at optimum conditions
• Carry out surveys to identify customer requirements and adjust to meet such needs

Handling in the daily operation of the kitchen, including menu development South Indian cuisine, inventory and cost control. Oversee the activities of the kitchen staff and monitor food production, safety and hygiene practise. Mixing and preparing of Indian spices. Able to create new flovar of cuisine. Able to cook all South Indian Veg and Non Veg Items with Rotiprata

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

Flexible working hours, including weekends and evenings, when necessary.

Order supplies to stock inventory appropriately

-Verify and endorse all incoming products materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

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

URGENTLY NEEDED IMMEDIATELY

[Direct Hiring ONLY] NO AGENT️

POSITION: Full Time Kitchen Steward @ Katong

LOCATION: Katong

WORKING DAYS: COMMIT 6 DAYS A WEEK

TIME: 7am - 3pm

• Job scope - Stewarding

• Pay - $1,800 / month

Requirements:

- with experience

- work Independently

- punctual

- Initiative

- Reliable

- Preferably someone not fussy with location.

Benefits:

- busstop nearby

- Food Provided

- Uniform provided

- Basic Training provided

- Rest Area provided

Sporean / PR ONLY

Whatsapp now at 92284076 / 92284107

Job Scope:

Food Preparation:

· Assist teachers in preparing food for every practical lesson in Food Labs 1 and 2

· Take stock of leftover perishable food daily, and keep teacher updated

Cleaning Duties:

· Ensure cleanliness of Food Labs 1 and 2, and the Prep Room

· Daily cleaning of Food Labs 1 and 2 (cleaning of teacher’s and students’ work area, sinks, stoves, teacher’s food preparation and demonstration table, washing of utensils/equipment used for practical lessons)

· Daily mopping of the floors in Food Labs 1 and 2

· Daily washing of teacher’s kitchen linens

· Deep cleaning of the fridges, all the cabinets and all utensils/equipment once after all practical lessons have concluded

Other Duties:

· Assist in other ad-hoc FCE-related duties assigned by teachers

Any other ad-hoc duties as arranged and assigned by the school

(during school holiday)

Duties will include cleaning and sanitising the equipment, and preparing ingredients for upcoming lessons. During the September holidays, she will be doing deep cleaning of all cupboards and equipment. This will take quite a lot of time for both Food Labs.

Requirements:

· Preferably with experience in food preparation/handling and/or basic cleaning

· Excellent team-player who is organised, meticulous & the ability to multi-task

· Good communication & interpersonal skills

Salary: TBA

Location: Upper Changi Road

Contract Period: 3 months (June to Sept 2024)

Working Arrangement:

· Mondays to Fridays: 7.30am – 4.30pm, inclusive of 1hr lunch break

· Service not required on Saturdays, Sundays and gazetted public holidays.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

To organize and supervise an assigned restaurant station with a view to providing fast and efficient food and beverage service.

Duties and Responsibilities -

Responsibilities

• Greet and escort guests/customers to their allocated tables
• Assist in managing/handling guest restaurant reservations
• Good knowledge of menu (food and beverage) and presentation standards; offer menu recommendations upon request and aptly suggest additional options
• Able to anticipate any unexpected guest needs with prompt and efficient reaction
• Serve guest orders as per restaurant standards
• Record transaction/orders in Point of Sales terminal at the time of order
• Communicate order details to the kitchen staff, in particular VIP, special instructions etc.
• Constantly ensure the cleanliness and organization of work areas, chinaware, silverware, glassware, and that the whole restaurant is always kept presentable at all times
• Review order dockets to guarantee correct and efficient preparations for orders received to present the accurate final bill to guests and process payment
• To check the accuracy of bill/checks before presenting to customer or processing the payment
• Perform shift closing on the Point of Sales terminal; tally cash and credit card settlements
• Ensure that the whole restaurant is always kept clean, organized and presentable at all times
• Ensure that brand standards and SOP’s are consistently implemented
• Complete closing duties, including restocking items, closing reports, etc.
• Routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance
• Take an active role in coaching and developing junior staff
• Ad-hoc responsibilities assigned by the Manager

Requirement

• Familiar with South Indian Cuisine and North Indian Cusine

. Must be Familiar with Indian dessert and drinks

. Emergency acble to make indian Coffee and Tea

. Must have exteriecne in Indian Restaurant

Train and supervise restaurant servers to give high standards of service in terms of time, quality and personalization.

• Supervises the mise-en-place of the assigned station to ensure a smooth service during operation.

• Inspect table layouts in the station ensuring that they meet the standards set.

• Check and ensure the serviceability of equipment and furniture.

• Sell food and beverage so as to meet restaurant budgets.

• Take food and beverage orders correctly.

• Give wine service according to international practices.

• Prepare flambe items, if offered by the restaurant, with showmanship and authenticity in preparation

• Control the inventory of cutlery and service equipment allotted to the station.

• Assign duties ensuring equity of work.

• Ensure that staff meets hygiene and discipline standards.

• Ensure that the station is free from dust.

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

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

Pastry Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: Depend on duty roster
Working Location: Outram Park
Salary Range: $3000 - $3500

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279