Total 30,259 F&B / Tourism / Hospitality job vacancies in Singapore

• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Approve all foods before they leave the kitchen
• Develop menu offerings
• Forecast supply needs and estimate costs
• Recruit kitchen staff
• Ensure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Manage the rest of the chefs in the chef’s chain of command
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
• Supervise kitchen personnel and their performance
• Take charge of kitchen staff payroll and initiate possible increase
• Report to the food service director
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff

• Create and refresh new menus constantly focusing on both authentic Thai cuisine covering all parts of Thailand, as well as combining with Western and Asian influences for fusion dishes
• Control food ordering and preparation process
• Manage training and hiring functions for the kitchen
• Manage Standard Operating Procedures for current and future staff to adhere to, as well as to be part of a Comprehensive Franchise Manual
• Maintaining updated food costing and analysing profitability of various cuisine groups and suggesting solutions for cost controls and profit maximisation
• Assisting with attendance, leave, welfare, compensation, and other relevant Human Resource functions pertaining to kitchen team
• Maintaining high levels of cleanliness, food safety and preparation standards throughout the kitchen
• Ensure optimal and harmonious teamwork between the kitchen and service team
• Minimum of 5 years’ experience specialising in all aspects of Thai cuisine and Asian fusion dishes
• Currently a practicing, established and experienced kitchen Chef
• Abundant experience working in various Thai restaurant backgrounds, including but not limited to hotel, food chains, specialty restaurant
• Able to prepare all Thai dishes and sauces from base ingredients, with minimal reliance on finished or processed products
• Keeping abreast of latest food trends and equipment capabilities and processes
• Ability to communicate effectively with staff from all other nationalities
• Effective usage of basic computer programs for planning and organization purposes
• Willingness to work beyond normal working hours, including rotational day and midnight shifts

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director.

Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills.

Job Overview

The Security Officer is responsible for protecting Hotel premises, assets and personnel. He/She is expected to detect and deter potential threats and duties include performing access control, conducting security screening, attending to enquiries from stakeholders, patrolling and guarding premises, as well as managing incidents and emergencies.

The Role

1. Attend to enquiries from visitors
2. Manage key presses
3. Conduct security screening of visitors, property or vehicle
4. Authorise and facilitate access to premises
5. Regulate crowd and traffic in private property
6. Conduct security patrols in premises
7. Guard premises
8. Handling of suspicious persons/vehicles
9. Note and report irregularities
10. Assist authorities in law enforcement
11. Provide quick response to incidents and emergencies
12. Request for assistance within guarded premise in the event of emergencies
13. Assist in evacuation in the event of emergencies

Talent Profile

1. Have a valid Singapore security license
2. Required to work in rotating shifts
3. Vigilant, decisive, and possess effective communication skills

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

The food and beverage service supervisor directs and schedules kitchen, bar staff and food and beverage servers. During peak hours they may assist in seating or serving customers and ensure the cleanliness and general look of the dining room.

Food and beverage serving and related workers perform a variety of customer service, food preparation, and cleaning duties in restaurants, cafeterias, and other eating and drinking establishments.

Duties

Food and beverage serving and related workers typically do the following:

• Greet customers and answer their questions about menu items and specials
• Take food or drink orders from customers
• Relay customers’ orders to other kitchen staff
• Prepare food and drink orders, such as sandwiches, salads, and coffee
• Accept payments and balance receipts
• Serve food and drinks to customers at a counter, at a stand, or in a hotel room
• Clean assigned work areas, dining tables, or serving counters
• Replenish and stock service stations, cabinets, and tables
• Set tables or prepare food trays for new customers

Food and beverage serving and related workers are the front line of customer service in restaurants, cafeterias, and other food service establishments. Depending on the establishment, they take customers’ food and drink orders and serve food and beverages.

Most work as part of a team, helping coworkers to improve workflow and customer service. The job titles of food and beverage serving and related workers vary with where they work and what they do.

Responsibilities:

1. Leadership in Daily Store Operations:

• Lead day-to-day store management with a focus on sound decision-making to maintain operational standards.
• Collaborate with managers and team members to steer the store towards success.

2. Ensuring Safety, Cleanliness, Quality, and Efficiency:

• Be accountable for seamless service operations emphasizing safety, cleanliness, quality, and efficiency.
• Monitor food safety, enforce procedures, and ensure facility and equipment maintenance for employee and guest well-being.
• Uphold cleanliness standards from pre-shift preparations to post-shift clean-ups.
• Ensure adherence to brand quality standards in food preparation, cooking processes, and prompt adaptation for optimal customer service.

3. Team Development:

• Develop team members through comprehensive training schedules and personalized coaching.
• Recruit new talent as needed and guide employees through training, from initial orientation to obtaining necessary certifications.

4. Management of Support Functions:

• Manage various support functions, including Marketing, Purchasing, Inventory, HR, Payroll, and P&L (Profit and Loss).
• Conduct regular stock counts, place vendor orders, and create employee schedules based on business needs.

Working Conditions:

• Working Days: 5 days per week
• Working Hours: 9 hours per day + 1-hour rest
• Work Locations: Central, West & East

Additional Benefits:

• $80 monthly Performance Incentive (T&C applies)
• Profit Sharing Incentive
• Variable Performance Bonus
• 2 Staff Meals provided

Interested candidates can Whatapps +65 90850773

EA License 22C1383

EA Personnel R22110043

Job brief

We are looking for a skilled Cook to prepare delicious meals according to menu. You will cook dishes that will delight our customers with their taste and timely delivery.

An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important.

The goal is to help preserve and enhance our reputation so we can expand our clientele.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Looking for the chef who knows North Indian dishes

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

Working hours: 10 AM to 10 PM (3-5 PM Break)

Working days: Wednesday to Monday

Salary: 4000-6500 based on experience and skills

27 Mezze Bar & Grill – Executive CHEF - Turkish Cuisine

Job Description:

`27 Mezze Bar and Grill` is looking for an Executive Chef specializing in Turkish Cuisine and to be responsible for overseeing the culinary operations and kitchen management of the restaurant that focuses on authentic Turkish cuisine.

• Prepare the authentic Turkish menu that showcases traditional flavours maintaining high standards of food quality and presentation.

• Prepare both à la carte and special event menus that cater to a wide range of preferences and dietary requirements.

• Ensure all dishes are prepared and cooked to the highest standards of taste, texture, and presentation consistent with Turkish cuisine.

• Provide strong leadership and guidance to kitchen staff, train and mentor staff on Turkish culinary techniques, recipes, and plating presentation.

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Manage kitchen inventory, including ordering and sourcing ingredients and supplies for Turkish cuisine.

• Control food costs by minimizing waste, optimizing portion sizes, and managing inventory turnover efficiently.

• Implement and enforce hygiene, safety, and sanitation standards in compliance with local health regulations conducting regular inspections of equipment, and overall kitchen cleanliness.

• Manage front-of-house teams to ensure a seamless dining experience for guest

• Lead scheduling, staffing levels, and performance evaluations for kitchen staff.

• Maintain accurate records of recipes, cooking techniques, and preparation methods.

• Lead budget planning and cost analysis related to the kitchen operations.

Requirements:

• Experience (5-10 years) in culinary roles with a significant focus on Turkish cuisine.

• In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.

• Experience in both kitchen operations and management is a must

• Familiarity with food safety regulations and best practices.

• Excellent communication skills to interact with staff, management, and guests.

• Ability to work under pressure and adapt to changing situations.

• Culinary arts degree from a university is a must

• Experience in a chain of restaurants is a plus

• Education degree in management programs is a plus

• Fluency in Turkish is preferred

• Able to work on weekends and public holidays when required.

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Italian Fusion

• Tanjong Pagar

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah Crescent

HIRING FOR:

COMMIS COOK

1. RISTORANTE LUKA

Japanese & Western Fusion

Job Description:

Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:

• Follow the Sous Chef / Head Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor, and ensure adequate supply at the cooking stations
• Prepare specific food items and stock up required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Be responsible for stock rotation by ensuring the freshness of ingredients to be used
• Practice proper inventory management through the safeguarding of stocktaking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• 1 or 2 years related experience in a Food & Beverage (F&B) establishment

*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Cooks and CDPs into established Junior Sous Chefs and Sous Chefs

• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Verify that prepared food meets requirements

• Adhere to safety procedures

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

• Responsible for the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.
• Supervise the preparation and organisation of the meal distribution.
• Perform regular checks on the quality and quantity of both cooked and uncooked foods.

Requirements:

• Certificate in Food Hygiene Audit
• At least 2 years of cooking and supervising experience in a commercial/healthcare setting.
• People centric and able to interact in a multi-cultural environment.

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R1326740

Position Overview

The Bellman is responsible for assisting every guest with their luggage and belongings and maintains an orderly hotel driveway. They are the first impression of the hotel and the brand; as well as the last impression that the guest will receive upon departing from the hotel.

The Role

1. Provide assistance for guest luggage, car and hotel doors
2. Ensure that all luggage / items delivery are done in a timely manner
3. Ensure seamless arrival and departure experience, that all arrivals are received with a warm welcome and fond farewell is provided for all departures
4. Maintain the tidiness and cleanliness of the bell desk, bell store, luggage trolley, hotel front doors and porte-cochere
5. Arrange for any transportation requests by guests
6. Build rapport with guests and to ensure that they are satisfied with the overall service quality of the hotel

Talent Profile

1. Minimum O' Levels qualification
2. Minimum 1 year of work experience in guest services or bell desk operations
3. Embodies excellent etiquette and portrays a professional image

Phillip Wain has been a leader in fitness and beauty industry for over 30 years in Asia Pacific. In complete luxury and privacy, members experience quality services including gym, group exercise, personal training, facial, slimming, massage, spa and nutritionist’s advice. We aim to provide the ultimate health and beauty solution to members with our luxurious facilities. To cope with our aggressive growth and expansion plan in beauty & fitness, we are inviting dynamic individuals to join our fast growth team.

Health Juice Bar Crew

Key Responsibilities:

· To prepare and serve food and beverages to our members.

· Help plan daily menu for clients.

· Upkeep cleanliness of pantry, work space and juice bar counter.

· Support in-house monthly events for members.

Requirements:

· Experience in preparing local dishes. Basic certificate in Food and Hygiene an advantage.

· Good interpersonal and communication skills.

· Passion in customer service.

· Require to work retail operating hours and alternate weekend.

Remuneration & Benefits:

• Attractive basic salary, performance incentive and 13-month bonus.
• Meal & Punctuality Allowance.
• Medical.
• We provide meal on working day.
• Staff discounts on skincare and sports boutique.
• Annual leave and statutory holidays.

Interested applicants are invited to apply or contact us from Monday to Friday, from 9am to 5pm at 62500100. Our club is centrally located at 333, Orchard Road, Hilton Singapore Orchard, #07-00, Singapore 238867.

www.phillip-wain.com

Main Responsibilities

-Report to the Restaurant Manager

-Assist Supervisors and Managers in ensuring the smooth daily operation of the restaurant

-Ensure customers have a pleasant and memorable dining experience

-Constantly obtain customer feedback during operations to ensure satisfaction

-Monitor setup, maintenance, cleanliness and safety of dining areas

-Perform duties like ordering, serving, clearing and setting of tables

-Greet customers as they arrive and showing them to their table

-Perform opening and closing duties/checklists

-Promote sales and be familiar with promotions and menu

-Coordinate food service between kitchen and service crew

-Attend to customer complaints (if any)

-To handle cashiering duties

-Assist in bi-monthly stock take

-Assist to upsell promotions and PGR membership

-Constantly motivate & cultivate a team spirit in the restaurant

-Maintains utmost service standards and discipline/grooming among the service staff

-Supervise and train the service staff to Restaurant standards of excellence

̶Adhere to company’s standard operating procedures

-Required to act as Manager on Duty in absence of the Managers & Supervisors

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 3 years of relevant experience

-Strict sense of hygiene and safety standards

-Strong public relations skills

-Excellent interpersonal & communication skills

-A strong leader & team player

Soon to be Halal food stall, looking for food stall/ kitchen assistant

Job Responsibilities:

• Taking orders and cashiering
• To be familiar with all items on the menu.
• To clean up kitchen and cooking area
• Maintain cleanliness of the area.
• To maintain a high standard of personal hygiene, appearance and conduct at all times.

Job Requirements:

• 5 days work week, no need to work on weekends
• Full time & Part time welcome
• Good communication skills
• Positive attitude

2 locations:

1. Potong Pasir
2. ITE West

Jobs:

1. Process kitchen orders - Food Preparation and Cooking

2. General hygiene and maintenance of overall central kitchen

3. Stock ordering, receiving and maintenance Requirement:

4. R&D Menu and Costing

Requirements:

1. At least 3 years experience as Catering Cook

2. Right altitude

3. Physically fit to cook 100 pax per wok from 6am onward

4. Able to carry up to 45kg

5. Age below 45 year old

6. Commited to work during Public Holiday and Weekend (e.g. CNY)

Location: 1 Senoko Avenue, FoodAxis

Monday - Sunday includes Public Holiday (Off 1 Day)

Requirements

1. · Candidate must be a Team player

2. · Required language(s): English & Mandarin. (in order to handle queries and concerns from English and Mandarin speaking clients in regards with the orders and delivered item matters.

3. · At least 2 Year(s) of working experience in the related field is required for this position.

4. · Preferably Non-Executive specialized in General Work (Driver & Dispatch, etc) or equivalent; Willing to accept transfer of department if there is a need for temporary scheme.

5. · Goods are around 20-50kg per boxes ; NO lorry attendant, and driver has to load and unload himself; Candidate must be physical fit to do so.

6. · Regular working hours from Mondays to Saturdays: 8am to 5pm

7. · Able to work on Sunday & Public Holiday if needed

8. · Must possess valid class 3 driving licence

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• 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

1. Must have knowledge of Bengali food preparation and food menus

2. Must be familiar with Bengali language to interact with customers.

3. Responsible to handle entire kitchen operations.

4. Need to understand the customer requirements, as per order

5. Must be able to work on shift basis.

6. Capacity to work under pressure during the extremely busy period.

7. Must be Flexible with work timing and schedule and should not have any concern with working overtime.

8. Must be able to work on fast hands for the preparation of multiples food packets for catering purpose in shorter tie period.

9. Plan and arrange ingredients for next day preparation and orders

10. Responsible to set the weekly menu for the restaurant

11. Responsible to keep track of the available inventory and order in time beforehand

12. Responsible to handle below staff and enhance their skills.

13. Responsible for proper hygiene in and around the kitchen area

14. Responsible to handle the entire cooking operations and take care of order delivery time and quick & accurate response to the orders

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As an Assistant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

Job Descriptions

• Includes daily operation requirement for Service & Kitchen crews
• Supervise daily operation
• Managing supplies requirement with suppliers
• Planning work schedules for team members
• Able to prepare all products in absence of cook
• Opening & closing of work stations

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Description & Requirements

Our restaurant is looking to hire a new cook

who will be responsible for preparing awesome

dishes for our guests. Duties will include

prepping meals by weighing, measuring, and

mixing ingredients, cooking meals, checking

ingredients for freshness, and arranging and

garnishing the dishes. You will also be in charge

of ensuring that the kitchen and equipment are

properly cleaned and maintained.

To be successful in this job, you will need

thorough experience with hot and cold food

preparation. Culinary school education is

preferred, and prior experience in a related

position is an advantage.

Restaurant Cook Responsibilities:

Preparing awesome meals for our

customers.

Weighing, measuring, mixing, and

prepping ingredients according to recipes.

Steaming, grilling, broiling, baking, or

frying meats, fish, vegetables, and other

ingredients.

Checking food and ingredients for

freshness.

Arranging and garnishing dishes.

Working well under pressure and within

the time limit.

Ensuring that the kitchen area, equipment

and utensils are cleaned.

Helping lead and inspire our kitchen staff

with the restaurant manager.

Wowing our guests with amazing dishes.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.