Total 3,282 Junior Executive level F&B / Tourism / Hospitality job vacancies

Kohepets is a leading Singapore-based online pet supplies company.

• Located in Woodlands
• Working hours: 8am to 5.30pm, Mon to Fri
• Air-conditioned premises
• Staff discounts upon confirmation
• OT available for good performers

Responsibilities:

• Manage and update warehouse inventory, through daily and periodic stock-checks
• Perform daily fulfilment of orders, i.e. picking, checking, packing and sorting of items for delivery
• Perform daily receiving of goods, i.e. unloading, checking, staging and put-away of items to storage
• Perform daily maintenance and housekeeping to ensure cleanliness of warehouse and processing areas
• Prepare reports and keep track of fulfilment records of processed orders
• Any other administrative work as assigned by the Operation Manager / General Manager

Requirements:

• Adaptable to fast-changing operational environment and work processes
• Highly-dependable, focused & motivated team player with a positive attitude
• Possess good analytical and communication skills
• Attentive to details
• Physically able to work in an operational warehouse environment
• Previous warehousing experience in pet food or pet supplies (preferred)

Job Responsibilities:

1. Pleases customers by providing a pleasant dining experience.

2. Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

3. Executes cold food production in accordance with standards of plating guide specifications.

4. Adheres to proper food handling, sanitation, and safety procedures.

Requirements:

1. Minimum one (1) years of cooking experienced include food preparation

2. Current food handler certification

Food Assembly Assistant reports to Catering Supervisor (Pre-set) through the Catering Officer and his/her duties are as follow:

1. Preset Business, Premium Economy and Economy class meals on trays according to airline's specifications.

2. Collect all the required food items for preset.

3. Collect bins of clean airline equipment from equipment staging area.

4. Operate the assembly conveyor belts and put the required food items and service wares on the trays based on the ETD of the flights.

5. Refer to flight checkout sheet, photo specs, and special meals table during preset.

6. Label carts according to Equipment Loading Plan.

7. Inform the Foodbank OA to page for any items shortages.

8. Collect all balance preset items and return them to Foodbank and TA Sub-store.

9. Ensure that the conveyor belt and the surrounding work area are neat and tidy before leaving the work place.

10. Follow safety and health procedures at workplace;

o Not endanger yourself and your colleagues;

o Not tamper with safety devices, or perform wilful or reckless acts;

o Report unsafe work conditions, behaviours and workplace incidents (regardless of whether an injury has taken place); and

o Provide suggestions to improve safety and health at work

11. Perform such other duties as directed from time to time by the Catering Officer & Catering Supervisor (Pre-set).

Requirements:

• Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Be able to work shift;
• Cross deployed across sections in Food Solutions when required

The selected candidate will report directly to the supervisor and manager. He/She must be comfortable and experienced to work in a central kitchen.

Job Description

• Prepare and cook meals/ Tea-break in-accordance to the Home kitchen menu.
• Develop creative recipes.
• Attend to dietitian during their monthly visit at the central kitchen.
• Prepare requisition for store to replenish items for central kitchen.
• Prepare and submit kitchen order list to Ops Procurement.
• Estimate food & beverage consumption & order of food supplies.
• Maintain food inventory and control cost by minimizing spoilage, waste and exercising portion control.
• Handle kitchen equipment, utensils, crockery, cutlery and furniture in a proper manner and clean it after use.
• Follow procedures as specified by MOH and food hygiene requirement.
• Ensure all food & beverages are prepared in-accordance to food safety and hygiene procedures at all times.
• Prepare food and beverages for ad-hoc functions if any.
• Maintain and keep the environment of the kitchen safe, hygienic, tidy, clean after each use.
• Proper disposal of kitchen waste after each food preparation and end of the day.
• Responsible for the receiving of suppliers’ delivery & to ensure that the items & quantity received is correct.
• Support On-the-Job training for new cook/ assistant cook.
• Report any abnormalities of kitchen equipment to the Maintenance Team for rectification and repair.

Requirements:

• Possess PSLE or higher
• Minimum of 2 year experiences in the relevant field is preferred, on-the-job training will be provided.
• Comfortable to perform shift duties, 6 days work week ( 7am -3.30pm/ 9am - 5.30pm).
• People-orientated team player to achieve final goal.
• Candidate should be able to transport loads and kitchen equipment as required.
• Candidate should be able to read basic english recipes and converse with Chinese speaking in workplace as job environment required.

Benefits:

• Leave Benefits
• Medical and Dental Coverage Benefits
• Meals provided

被选中的候选人将直接向主管和经理汇报。他/她必须对在中央厨房工作感到舒适和有经验

工作责任：

• 准备和烹饪厨房菜单中的餐点/茶歇。
• 开发创意食谱。
• 在中央厨房时配合营养师的每月访问。
• 为中央厨房准备物资补充的申请。
• 准备并提交厨房订单清单给运营采购部门。
• 估计食品和饮料的消耗量，以及食品供应的订购量。
• 通过减少损耗，浪费和控制食物份量，维护食品库存并控制成本。
• 妥善使用厨房设备，餐具，器皿，餐具和家具，并在使用后清洁它们。
• 遵循卫生部和食品卫生要求规定的程序。
• 确保所有食品和饮料都始终按照食品安全和卫生程序准备。
• 如有需要，为临时功能准备食品和饮料。
• 在每次使用后，保持厨房环境安全，卫生，整洁，每天结束后清洁。
• 每次食品制备和一天结束后，正确处理厨房废物。
• 负责接收供应商交货，并确保收到的物品和数量正确。
• 为新厨师/助理厨师提供现场培训支持。
• 向维护团队报告厨房设备的任何异常，以便修复。

职位要求：

• 小学六年级或以上
• 具备良好的人际沟通能力和团队合作精神
• 具备良好的身体素质，以便处理厨房设备和食材。
• 能够适应轮班工作制（每周工作六天）( 7am -3.30pm/ 9am - 5.30pm)
• 应具备基本的英语口语、阅读和写作能力，以便满足记录和点算菜单等基本需求

福利：

• 年假、医疗保险和牙科报销福利，并且提供膳食

Interested, please kindly post your resume to [email protected] or contact at 64593492

有兴趣者请付上完整的简历并发电邮至：[email protected]

Working Location: Little India

Working Hours: 5:30am-1:30pm / 1pm-9pm

Working Days: 6 days

Job Summary:

Responsible for all administration and coordination of activities in the contract within all departments as well as to ensure smooth operations required in the front line operations in food service.

Key Responsibilities:

· Coordinate with the Contracts Manager and Unit Manager on back of house activities including daily purchase requirements, request for repair and maintenance.

· Responsible for incoming faxes, department keys, petty cash and notices on bulletin board.

· Update record and maintain proper filing systems.

· Liaise with Sodexo HQ concerning HR matters, finance and other administrative requirements.

· Assist in weekly and monthly submission of administration requirements to Sodexo HQ.

· Conduct and coordinate month-end inventory procedures.

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

· Handle customer feedbacks duly and ensure all actions taken are reported to the Contracts Manager or Unit Manager.

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

· Responsible in checking on grooming standards of all staff and ensure the maintenance of neat and professional appearance at all times.

· Perform any other duties as and when assigned by Contracts Manager / Unit Manager.

Key Requirements:

· Minimum ‘N’ or ‘O’ level certificates.

· Possess at least 2-3 years’ experience in similar capacity.

· Proficient in Microsoft Words, Excel and PowerPoint.

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Job Responsibilities

• Responsible for the daily preparation of ingredients (e.g. boiling, washing, peeling, slicing etc.)
• Assisting Cooks & Chefs with cooking and food presentation
• Maintaining the quality and plating standards of all food items
• Washing of all appliances, utensils, cutting boards, and dishes
• Upkeeping of kitchen cleanliness and personal hygiene at all times
• Restocking of all inventory items
• Any other ad-hoc duties as assigned

Job Requirements

• No experience required
• 6-days workweek, including weekends and public holidays
• Positive working attitude
• Experience in food preparation and cooking is an added advantage

(Experienced candidates will be considered for a senior role to be working at our 3rd outlet which will be opening in 2024.)

Additional Employee Benefits

• Birthday Leave + Annual Leave (starting from 14 days)
• Sick Leave + Medical consultation reimbursement
• Staff Meal upon completion of Full Shift
• Complimentary non-alcoholic drinks
• Family & friends discount on food & beverage

PT CHEF ASSISTANT- Mon to Sun - 3am to 9am - NUS Dover Road - $14 per hour - Weekly Pay

This recruitment effort is in collaboration with e2i - Singaporeans or Permanent Residents only

Location : Clementi/ Dover Road

Chef Assistant shall:
-Assisting the Full Time Chef in ensuring quality meals are prepared and delivered in accordance to dietary requirement and food safety standards.

Requirement
- Basic Food & Hygiene Certificate
- Experience in meals preparation and basic cooking

Working Period
- Monday to Sunday - Flexible working days
- 3am to 9am (breakfast timing) - Taxi (in) claimable.
- Long Term Assignment

Payment
- up to $14 per hour
- OT 1.5x after 8 working hours;
- Weekly Payment

Contact Grace 87952790

• Looking for an assistant cook to assist the main chef and ensure everything pans out smoothly in the kitchen
• Must have experience in preparing south indian and north indian dishes
• should be able to follow instructions and act on them accordingly
• To ensure that all the Indian food is freshly prepared, and the food standards are met. • Ensuring correct stock rotation procedures are followed which are laid out in the kitchen
• He/she has to work together with the Head cook for introducing new dishes and menus.
• He/she is to monitor and control stock levels and inventory which will be in his jurisdiction.
• He/she should have the capacity to work under pressure during an extremely busy period.

Shangri-La Rasa Sentosa, Singapore

We are looking for a Junior Sous Chef (Pastry) to join our team!

As a Junior Sous Chef (Pastry), we rely on you to:

• Ensure the food quality is always of high standards
• Review existing pastry menu as required
• Assist in maximising profitability
• Supervise daily operation of the pastry kitchen
• Maintain the food preparation process in alignment with Shangri-La's service and hygiene standards
• Ensure all Health and Safety standards and policies are followed correctly
• Assist to manage the overall pastry kitchen operation

We are looking for someone who:

• Has a passion for Culinary
• Enjoys interacting with people
• Preferably has experience working in either a restaurant or a hotel environment
• Must be a friendly, helpful and trustworthy leader
• Enjoys planning, organizing and problem solving
• Enjoys being challenged
• Displays curiosity and takes time to learn and understand new culinary trends
• Committed to serving food of the highest quality
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Job Responsibilities:

1. Pleases customers by providing a pleasant dining experience.

2. Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

3. Executes cold food production in accordance with standards of plating guide specifications.

4. Adheres to proper food handling, sanitation, and safety procedures.

Requirements:

1. Minimum one (1) years of cooking experienced include food preparation

2. Current food handler certification

-Conducting research on potential products, vendors, and services and comparing price and quality to ensure the best deal

-Handle orders & inquiries with efficient manner

-Handle the procedures of all orders & shipping documents accurately

-Manage the general office administration functions together with other administrators

-Filing and maintaining of documents

-Perform any other ad-hoc duties as assigned

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• 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

Job Responsibilities:

1. Pleases customers by providing a pleasant dining experience.

2. Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

3. Executes cold food production in accordance with standards of plating guide specifications.

4. Adheres to proper food handling, sanitation, and safety procedures.

Requirements:

1. Minimum one (1) years of cooking experienced include food preparation

2. Current food handler certification

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.
That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata
Assistant Cook Duties and Responsibilities

· Setting up, cleaning, and organizing work stations

· Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

· Roti prataflour mixing

· Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

· Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

· Making Chappathi and Chappathi flour mixing

· preparation of south indian& north indian curies

· Taking orders from wait staff or computerized system

· Cooking order according to food health and safety standards

· Recommending ideas for specials or seasonal dishes

· Handling multiple food orders at one time

· Monitoring multiple food orders as new orders arrive

· Dressing order for presentation

· Ensuring each guest order has the correct food and sides

· Delivering food order to wait staff in a timely manner

· Storing all food properly

· Sanitizing and cleaning work stations and utensils

· Reordering stock and food supplies

· Monitoring other cooks and team members

· Assisting other cooks in preparing food or helping other team members when needed

Assistant Cook Requirements and Qualifications

· Ready to work any shift

· Able to work in a fast-paced environment

· Able to multitask, prioritize, and manage time efficiently

· Physical endurance to stand for an entire shift

· Self-motivated and self-directed

· Works well as part of a team and on individual tasks

· Able to quickly memorize complex or multiple orders

· High school degree or equivalent

· Previous experience as a busboy, cook, or relevant work experience

· Legally able to work in establishments which serve alcohol

· Able to work early mornings, nights, and weekends

· Must pass a background check

· Able to read and write

~Good in computer in microsoft words, excel

~Support office operation

~To prepare quotations and invoices

~English & Chinese both written & speaking

~Working hours Monday to Friday 8:30am to 5:30pm

~Experience minimum 1 years in office admin

~Human resource or accounting bankground will have advantage

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Job Description

- Attend daily production meetings

- Clean and prep all baking materials for the specific job

- Assemble all dry and wet goods for production

- Work alone or with a team to execute recipe

- Utilize industrial equipment to facilitate efficient production

- Handle all hot or dangerous items with care

- Ensure all baked goods are stored and packaged properly

- Adorn all Health, Sanitation and safety clothing

Requirement

- Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters, etc. is a plus

- Experience in pastries and cakes is a plus

- Understanding of food safety practices

- On job training will be provided

- 4am - 2pm

Other Information

- 6-day work week , including the weekends and holidays

- Festive Bonus, Sales Incentive, Dental & Health medical

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working hours

• 5 days / 44 hours (Including weekends and PH)

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.

Job Descriptions

• Assisting Chefs to prepare and arrange food ingredients to meet the production schedule demands
• Maintaining and organising kitchen inventory and arrangement and storage of raw ingredients
• Packaging of finished products and organisational of storage facilities
• Operating a variety of kitchen appliances including cutters, knives, mixers and ovens
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils

Job Requirements

• 3 to 5 years’ relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working hours

• 6 days’ work week
• 9 hours work per day including 1 hr lunch break.