Total 14,959 F&B / Tourism / Hospitality job vacancies in Islandwide

We’re currently looking for an experienced & self-driven service crew to be part of our team.

Responsibilities includes:

1. Taking drink & food orders and ensure timely serving to customers
2. Mange phone reservations from customers
3. Attend to customers' queries and ensure quality guest services
4. Have knowledge in every dish served so as to provide a recommendation if requested
5. Gather feedback from customers on drinks/foods for us to improve service
6. Coordinate with kitchen staff to ensure smooth and efficient operations
7. Ensure cleanliness and hygiene are kept up to standards
8. Other ad-hoc duties as assigned by the Restaurant Manager

Requirements:

1. No prior experience required but would be an advantage to have basic knowledge in food preparation
2. Able to commit shift, weekends and public holidays
3. Able to communicate in fluent English and Chinese
4. Service-oriented and a team player with a positive attitude

Service Crew (Full Time) - 5/6 days work week

• 5/6 hours per day - From $1400.00 to $1600.00
• 8 hours per day - From $2000.00
• 10 hours per day - From $2500.00

Service Crew (Part Time)

- From $12 per hour

**Salary commensurate with working experiences

* Strong passion in Culinary and F&B industry
* Career growth from Mid to Senior Management level
* Stability and well-established organization

Job Responsibilities:

• Manage Operations & Food Cost Strategic Planning to upscale Operations Menu Planning, Culinary Innovations,
• Ability to lead, multi-task, team player and be supportive to the team of 20 to 25 kitchen & service staff (Manpower Planning)
• He / She will need to manage some assigned Kitchen/Outlets
• Role requires streamlining processes and cultivating a continuous work improvement culture
• Liaise, coordinate and disseminate information to key support functions
• Maintain and build good relationships with the corporate customers

Job Requirements:

• Preferable Degree in any discipline
• Minimum7 years experience in Institutional Catering (Mass Cooking) at a Mid to Senior Management Level
• Started his/her career as a Chef with operations management experience
• Highly organized, meticulous and able to work under pressure
• People-orientated with strong project and management skills
• Strong written and communication skills

Interested applicant, to email resume [email protected] or contct 62251232

• The Manager/Senior Manager uses data analytics and determines new strategies to make production processes more efficient to meet organisation's goals.

• He/She establishes, implements and manages projects to meet operational objectives.

• He/She manages his/her team resources and balances between production requirement and manpower resources to ensure organisation's sustainability.

• He/She integrates quality principles and methodology to enhance engineering performance within the organisation.

• In addition the Manager/Senior Manager evaluates the organisation’s approach towards a lean enterprise and uses data analytics for business insights identification.

• He/She drives innovation practices in the organisation and review manufacturing processes to reduce working capital and optimize inventory levels.

• As a people manager, the Manager oversees manpower, financial, training and resource planning deployment within the organisation.

• He displays a high level of organisational awareness and leadership skills by working in a consultative manner with other departments/sections within the organisation.

~ Analyse data for business insights identification.

~ Analyse production efficiencies.

~ Conduct interviews and make hiring decisions.

~ Determine priorities dynamically and set planning assumptions for work in progress levels by product, cycle time and yield.

~ Develop On-the-job training programme.

~ Develop workplace learning plan.

~ Evaluate organisations approach towards a lean enterprise.

~ Evaluate the sustainability of manufacturing process by preparing rough cut capacity plans.

~ Evaluate workplace safety and health management system for compliance and improvement.

~ Improve operation planning through use of big data and advanced analytics modelling.

~ Integrate quality principles and methodology to enhance engineering performance.

~ Lead change management in the organisation.

~ Manage balance between production requirement and manpower resources.

~ Manage innovation practises in organisation.

~ Manage manufacturing key metrics including loading, performance to commitments, on time delivery and bottlenecks.

~ Manage material requirements planning taking into account the sales forecast, production plan and production capacity.

~ Resolve workplace grievances and disputes.

~ Review manufacturing processes to reduce working capital and optimise inventory levels.

Job Description:

• Work closely with the Residence Manager and provide courteous services to guests and responds efficiently and tactfully to guests’ complaints, requests, and enquiries.
• Provide courteous and efficient service.
• Ensure that all telephone calls are handled promptly within three rings.
• Handle cashiering functions and adhere to the residence’s Standard Policies & Procedures.
• Maintain good guest relations with in-house guests at all times. Project a courteous and hospitable attitude at all times.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to supervisor for further follow up when necessary. Glitch reports are to be written when necessary.
• Ensure guest room security, emergency, and fire procedures; encourage the use of Safe Deposit boxes (El-Safe) and adhere to policies & procedures for their use.
• Be familiar with SR facilities and functions as well as major city attractions and events; provide guests with accurate information as requested. Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.
• Maintain a well-groomed appearance and a tidy work area and keep Personal Grooming at the highest standard.

Job Requirements:

• O-Level or equivalent
• Willing to perform rotating shifts
• Positive attitude with outgoing personality and good communication skills
• Experience in hospitality and knowledge of HMS will be advantageous

Job Description:

• Supervise the duties of supervisors and room attendants (RAs), and to ensure that they carry out an orderly housekeeping work and maintain the general cleanliness of the apartments and common areas in accordance with the standard work requirements.
• Monitor the works of supervisors to ensure they carry out thorough checks on the condition of fixtures and fittings and building components within apartments prior to check-in and after check-out, and initiate action on any defective or missing items for replacement.
• Attend to complaints and requests from tenants expeditiously, ensuring good customer service at all times.
• Monitor staff working schedules to ensure adequate manning, supplies, and equipment for staff to carry out their duties.
• Ensure show flats are set up and inspected by the Supervisor and touch-up by RAs daily and they are in tip-top condition.
• Ensure there are sufficient well-maintained stand-by apartments for emergency room move or temporary stay. Situations may include but not limited to air-conditioner breakdown, water leakage, power failure, etc.
• Identify apartments for CARE Program. To ensure that the apartments meet refurnished standard during handover. Deep cleaning by RAs to be carried out to ensure the apartment is refreshed and thoroughly cleaned. To give timely feedback to Front Office and Engineering if the works produced do not meet requirements.
• Ensure supervisors coordinate and plan the work schedules for Houseman in an effective and productive manner.
• Prepare and maintain inventory list of all assets within each assigned apartment, including all additions and disposals of such assets.
• Ensure that joint inspections are carried out with prospective tenants concerned during check-in and check-out to verify the status of items within apartments which are likely to give rise to disputes.
• Work closely with Supervisors to provide services to guests and respond efficiently and tactfully to complaints, requests, and enquiries.
• Update daily VIP, MOD, complimentary stay, and special requests to team and ensure that they are followed up.
• Liaise closely with Front Office on guests' departure to ensure cleaning allocation is maximized.
• Establish contacts with house guests/long staying guests and render assistance when necessary.
• Handle laundry discrepancies with laundry vendor and follow-up with the relevant departments in a timely manner.
• Requisite and keep stock of promotional materials for daily operations.
• Recommend solutions for operational problems in work schedules, personnel utilization, and other non-scheduled jobs.
• Recommend procedures and policies for housekeeping operations to keep abreast of current standards and procedures.
• Train employees in proper housekeeping procedures and appropriate performance of duties.
• Evaluate and make recommendations concerning cleaning products and equipment, order and maintain sufficient inventory of housekeeping supplies and equipment.
• Perform other related duties which may be assigned to you by the Management from time to time. You may also be assigned to other projects at the discretion of the Management.
• Undertake duties assigned by his/her superiors diligently and professionally.

Job Requirements:

• O-Level or equivalent
• At least 2 years of supervisory experience in Hotel Housekeeping
• Proactive, meticulous and able to perform strenuous activities and handle heavy load

ILS Hospitality is looking for General Cleaners Islandwide.

• With or Without experience
• Day or Night Shift
• Immediate vacancy

ILS Hospitality : HP 8943 1726

Responsibilities:

• Responsible for site compliance for regulatory, quality as well as food safety standards
• Ensure compliance with local regulatory requirements including SFA, HALAL, FSMA and etc.
• Act as representative for site projects impacting quality and food safety
• Act as food safety team leader
• Being site trainer for quality, regulatory and food safety matters
• Manage overall in-plant GMP audit programs
• In-charge of all pre-audit activities
• Lead the weekly/ monthly review meeting and compile reports
• Ad hoc duties/ projects as assigned

Requirements:

• Bachelor in Food Science/ Technology or equivalent
• At least 5 - 6 years years of food safety/ compliance preferably from FMCG manufacturing background
• Prior supervisory experience is required

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected].

EA License No: 13C6305

Reg. No.: R1654399

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.

• Lead with Passion: Be the inspiring leader your team deserves, fostering a collaborative and high-performing environment where everyone feels valued and empowered.
• Operational Excellence: Ensure your restaurant operates at its peak, maintaining the highest standards of cleanliness, food quality, and customer service.
• Sales Savvy: Drive sales and profitability through effective marketing, promotions, and team motivation.
• Financial Finesse: Manage your restaurant's budget effectively, making smart decisions to maximize profitability.
• People Champion: Recruit, develop, and coach your team, helping them reach their full potential and build rewarding careers at Popeyes.
• Guest Guru: Deliver unforgettable dining experiences that keep our guests coming back for more.
• Safety First: Prioritize the safety and well-being of your team and guests, adhering to all company policies and regulations.
• Stay Golden: Stay up-to-date on industry trends and best practices, constantly seeking ways to improve your restaurant's performance.
• Do you have the secret sauce?

• Minimum 2-3 years of experience as a Restaurant Manager or Assistant Manager, preferably in the fast-food industry.
• Proven track record of success in driving sales, profitability, and team performance.
• Strong leadership skills with the ability to motivate, coach, and develop team members.
• Excellent communication, interpersonal, and problem-solving skills.
• Detail-oriented with a strong commitment to cleanliness, food safety, and quality standards.
• Passionate about the Popeyes brand and its mission to deliver delicious food and exceptional service.

Key Responsibility:
- Prep all saucers, Ingrediants & Sandwiches
- Received and arrange raw ingredians into chiller/Storeroom in FIFO.
- Prepare food according to Standard Operating Procedures (SOP)
- Ensure the quality of food
- Ensure the food hygiene standards
- Ensure the cleanliness in the kitchen
- Salary from $2000 per month, prior experience +$100

Pre-requisites
- With or without experience are welcome (training will be provided)
- Pleasant personality
- Proactive in learning
- Good communication skills
- Able to work under pressure
- Need to work on weekends / Public Holidays / Shift Work

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

· Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated
• Bilingual in English and Mandarin to communicate with customers

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated
• Bilingual in English and Mandarin to communicate with customers

Master Chef

Salary: $6000-$8000

Location: Islandwide

Benefits:

• AWS & CNY Bonus

• Staff meals provided

Responsibilities

• Oversee kitchen operations

• Come up with new dishes and menu

• Supervise food quality, portioning and presentation

• Ensure highest standards of kitchen cleanliness and food safety

• Plan proper staffing to ensure smooth operations flow

• Manage stock and food cost

• Obtain and handle feedback on food quality

• Manage and train staff

Requirements:

• Prior experience as Executive / Master Chef

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• 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

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

· The Manager/Senior Manager uses data analytics and determines new strategies to make production processes more efficient to meet organisation's goals.

· He/She establishes, implements and manages projects to meet operational objectives.

· He/She manages his/her team resources and balances between production requirement and manpower resources to ensure organisation's sustainability.

· He/She integrates quality principles and methodology to enhance engineering performance within the organisation.

· In addition the Manager/Senior Manager evaluates the organisation’s approach towards a lean enterprise and uses data analytics for business insights identification.

· He/She drives innovation practices in the organisation and review manufacturing processes to reduce working capital and optimize inventory levels.

· As a people manager, the Manager oversees manpower, financial, training and resource planning deployment within the organisation.

· He displays a high level of organisational awareness and leadership skills by working in a consultative manner with other departments/sections within the organisation.

~ Analyse data for business insights identification.

~ Analyse production efficiencies.

~ Conduct interviews and make hiring decisions.

~ Determine priorities dynamically and set planning assumptions for work in progress levels by product, cycle time and yield.

~ Develop On-the-job training programme.

~ Develop workplace learning plan.

~ Evaluate organisations approach towards a lean enterprise.

~ Evaluate the sustainability of manufacturing process by preparing rough cut capacity plans.

~ Evaluate workplace safety and health management system for compliance and improvement.

~ Improve operation planning through use of big data and advanced analytics modelling.

~ Integrate quality principles and methodology to enhance engineering performance.

~ Lead change management in the organisation.

~ Manage balance between production requirement and manpower resources.

~ Manage innovation practises in organisation.

~ Manage manufacturing key metrics including loading, performance to commitments, on time delivery and bottlenecks.

~ Manage material requirements planning taking into account the sales forecast, production plan and production capacity.

~ Resolve workplace grievances and disputes.

~ Review manufacturing processes to reduce working capital and optimise inventory levels.

A modern French cuisine restaurant inspired by the medieval German lyrical poet Walther von der Vogelweide, Under Der Linden imbues love, romance and an innovative approach to modern French Cuisine, just like his iconic poem of the same name.

About the Role

As the first impression on the customers, our growing company is on the lookout for outstanding Part time Service Crew.

- Part time rates from $11 to $13 per hour

- Training on barista provided

- Daily meals are provided

Job Duties

· Familiar the whole floor operation.

· Bring the best dining experience to the guests during restaurant operations.

· Ensure compliance with sanitation and safety regulations according to government regulations.

· Respond efficiently and accurately to customer complaints, taking personal responsibility and initiative to resolve issues.

· Deliver superior service and maximize customer satisfaction

· Housekeeping of work area and premises before and after services

· Ad hoc duties when needed, taking instruction from supervisors and managers.

Job Requirements

· Motivated (Leadership), result-oriented(result-driven) and a fast learner

· Good organizational and planning abilities

· Excellent interpersonal and communication skills

· Service-oriented in all guests interactions

· Computer literate and with excellent interpersonal skills is a plus

Job Description

· Operate food processing machine according to the required standards

· Preparation of food ingredients for aviation and non-aviation meals

· Production, packing and labelling of aviation and non-aviation meals/ bakery items

· Quality check of each finished item to meet the quality standards of the company

· Sanitize all materials and machinery parts at the end of each shift and clean the workspace at the worker station by following the cleanliness standards

· Operations including thermoforming operations, blast chilling/freezing process, bulk food packing, vacuum sealing, rice line production etc

Requirements

· Relevant hands-on experience in related field

· Diploma or Degree Holders without experience but with strong willingness to learn are also welcome, training will be provided

· Physically fit

· Ability to follow all appropriate safety standards in food production

· Able to accept 6 days rotating shift working hours as required by store’s operations (Morning shift, afternoon shift and midnight shift) including public holiday

Kuro Kare is a Japanese Restaurant located in Central Singapore. We specialise in Japanese Curry Rice and want to serve the best version in Singapore. We are looking to expand our team for a new outlet.

Our job requirements are simple:

- Preperation of Simple Food

- Maintain Good Cleanliness

- Basic English

- Follow Recipe and Instructions

- Food Handling Cert Preferred

- Ensure Smooth Operation

- Good Positive Attitude

Benefits:

- Office Hours

- 14 Days Leave Upon Confirmation

- Fixed Weekend Off

- Convenient Location at MRT Station

- Uniform Provided

- Daily Meal

Interested candidates can contact Chef Bing @ 9278 7178

F&B Executive (Kitchen crew) - Maxwell / 5 Days Rotating [3770]

$2300-$3000 (Depends on experience)

Maxwell

5 days 2pm -12am (off days depends on schedule)

Responsibilities & Duties:

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling and serve food for customers
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Job Responsibilities:

• Establish and implement plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems for testing product quality (raw materials and finished product).
• Provide support to daily operation by carrying out inspection and audit around facilities to ensure it complies with food safety regulations and requirements.
• Handle and investigate customer complaint by identifying root cause and conduct internal/external audit.
• Conduct monthly meeting to promote quality and food safety policies to all personnel.
• Communicate with government agencies and certification bodies regarding any issues pertaining to new product registration or information about plant certification.
• Check incoming raw materials, perform in-process quality control checks, test finished products for microbes, and check QA/QC reports for accuracy and compliance.
• Schedule monthly site audit with pest control providers.
• Perform other duties as assigned.

Job Requirements:

• Good verbal and written communication skills
• Work independently with minimal guidance required, i.e. good time management planning/organization and decision-making skills.
• Strong analytical and problem-solving skills
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP
• With related experience in food manufacturing industry

AngelineMah
Reg No: R2096146
One Vogue Pte Ltd
EA License: 19C9629

Finance & HR Assistant (Hotel / Hospitality Industry) - Ubi / Training Provided [3770]

Basic Salary - $2000-$2500
Working Hours – Mon to Fri 9am to 6pm
Working Location - Ubi

Job Responsibilities:

• Assist in accounts payable and receivable.
• Check the Daily Sales Report for all outlets.
• Perform research and market intelligence through close monitoring of competitor performance, strategies, and pricing structures.
• Data entries into the Accounting system.
• Assist and support in the monthly and yearly closing process.
• Handling office administrative matters such as stationery, mail, pantry supplies, and related assigned.
• Any ad hoc tasks as assigned.

Requirement:

• Training Provided
• Computer literate and competent with MS Excel, Office Word, and PowerPoint

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Manage the entire South Indian kitchen, Preparation of Menu and all Kitchen related job.

Manage all the Kitchen and preperation staffs. Cost control and make sure no running out of preperation iterms or Kitchen inventory by reordering ontime

Budgeting, purchasing and other related duties. Cost control. Minimise food wastage. training of kitchen staff etc.

Upkeet hygiene of preperation area, Daily report to management.

Jaxs Pte. Ltd. is looking for passionate and hardworking individuals to help grow its International School canteens, Victus Catering (www.victuscatering.asia).

As part of our hardworking and dedicated Victus Catering team, you will cook up high quality meals from a range of dishes and cuisines, and serve them with a smile to our customers.

Details

• Permanent contract - operational from August to June
• Typical work day: Monday - Friday, 7am - 4pm
• Occasional Saturday or Sunday shift subject to business needs
• The kitchens are not Halal-certified, however there is strictly no pork and most ingredients are Halal.
• Location is a major international school in the Bukit Merah/Alexandra/Pasir Ris area

Benefits

• Full staff meal
• Air-conditioned work environment
• Comfortable uniform
• Excellent working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Required

• At least 1 year of cooking experience on a line or in a production kitchen, with knowledge of Asian and/or Western cuisines
• A good team player with a strong work ethic
• Good communication and interpersonal skills
• Good hygiene and knowledge of food safety
• Good customer service mindset, and happy to engage with customers in English
• Basic IT skills (e.g. email, scanning, printing, Excel)
• You must have a food hygiene certificate, or be willing to attend a course before you commence work.
• You must be willing and able to pass through a background check.

Preferred skills

• Specific knowledge of industrial catering, production kitchens etc
• Knowledge of HAACP or other FSMS
• Knowledge of allergens (e.g. dairy, egg, gluten, nuts)