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

1. Job Requirements

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failture and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any food wastage in the correct procedure
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaced, refridgeration, stores are cleaned and sanitised before end of shift
• Maintain a close professional working relationship with other members of staff at all times
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Participate in monthly physical stock take of the Restaurant. including but not limited to plates and utensils
• Perform miscellaneous job- related duties a assigned

2. Job Requirement

• Ability to communitcate in English
• Able to work in a team enviroment
• Highly Responsible and reliable
• Able to work well under pressure in a fast - paced enviroment

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

$2500 - $2800

5 days Mon - Fri 930 am - 6pm

Henderson Rd, Singapore (10 mins bus from Redhill mrt) and Central Kitchen @ Senoko

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensure that all procurement activities strictly adhere to Halal standards and regulations, including the sourcing of Halal-certified products and services
• Work with procurement team on tasks requisitions, purchase orders, and vendor interaction while considering Halal requirements.
• Filling of Halal certificates, supplier documents and record to ensure they follow Halal SOPs
• Coordinating delivery and logistics to outlets
• Liaise with Accounts, Operations, Outlets, Chefs and Supplier to ensure goods are received in satisfactory quality and quantity
• Establish good supplier relationships to facilitate the smooth procurement operations
• Update outlets on product changes and information/specifications

REQUIREMENTS

• Certification in Halal compliance is a plus
• Administrative skills are ideal
• Familiar with Microsoft Office
• Willing to travel to Redhill and Senoko

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

Job Description & Requirements

We are seeking a highly organized and detail-oriented Account Assistant to join our growing company. In this role, you will be responsible for providing support to our accounting department by performing various administrative and accounting tasks. You should have a strong understanding of accounting principles, a keen eye for detail, and a commitment to accuracy.

Responsibilities:

• Assist with accounts payable and accounts receivable functions
• Reconcile bank statements and other accounts as needed
• Maintain accurate and up-to-date records of financial transactions
• Prepare monthly financial and management reports for subsidiaries
• Respond to customer and vendor inquiries regarding payment status and billing issues
• Assist with month-end close processes
• Support audit and tax queries
• Perform other duties as assigned

Requirements

• Min Diploma or above in Accounting or equivalent
• Strong understanding of accounting principles
• Ability to work in a dynamic environment
• Ability to work independently with a high degree of accuracy and efficiency
• Able to commence work immediately or within short notice is preferred
• 5 working days

Benefits

• Employee discount
• Bonus
• Staff Meal Provided
• Professional development
• Medical reimbursement

If you are looking for an exciting opportunity to grow your career in the accounting field, we encourage you to apply for this Account Assistant position. Our company offers a supportive work environment, competitive compensation and benefits, and opportunities for advancement.

This position will be joining an established Singapore Aviation Company in the business of Commercial Aircraft servicing, support and maintenance.

The primary function of this role will be developing training course programme’s relating to Aircraft / Aviation Maintenance procedures and protocols.

Position Responsibilities:

• Create / Formulate instructional course programme focusing on aircraft maintenance across multiple section of the aircraft (eg: Assembly / Disassembly, Component Repair, Hydraulics etc)
• Perform the training course, provide guidance and education, be the teacher to the technicians to develop their skills, knowledge and improve performance.

Position Requirements:

• Diploma / Degree in Aerospace Electronics, Aerospace Avionics.
• 3 to 5 years working experience in conducting CAAS / EASA programmes, experience in providing training / teaching professor.
• Category B2 Aircraft Maintenance Licence with working experience / hands-on in Line / Base Maintenance.
• Comfortable to work both as an individual contributor and as a team player.

We will look into all candidates but will prioritize those closest to the requirements.

Thank you!!

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual an recipes
• Ensure work surface, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure the high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practices
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjuction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils

2. Job Requirements

• Minimum 3 years of relevent experience
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced enviroment
• Able to work split shifts

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

·PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

·DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

·ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

·SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

Looking for Kitchen Assistant/Commis

Salary : $1700 to $2500

Location : CBD Area / Orchard

JOB DESCRIPTION :

-Assist to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements:

-Min 1 year working experience

-5/6 working days

Please send your resume to [email protected]

Or Contact me at : +65 8690 6883

· At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

· At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

Overview:

The executive chef is responsible for supervising the overall culinary operations and hygiene standards of the restaurant and maintaining high standards of quality of food offerings. Main responsibilities will include but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Responsibilities:

• Plan and execute the daily operations of the kitchen.

• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.

• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.

• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.

• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.

• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Qualifications:

• Proven experience in the same experience in a high-end restaurant setting.

• Culinary degree or equivalent professional training.

• Strong leadership and communication skills.

• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.

• Creative and innovative approach to culinary arts.

• Minimum of 7-10 years of experience in kitchens covering all aspects of cooking.

• Exposure to American cuisine will be a strong asset

• Computer Literate

• Have excellent English Communication Skills both Written and Spoken

• Fully aware of HACCP Principles

• Ability to thrive in a fast-paced environment and handle pressure gracefully.

• Knowledge of current culinary trends and a commitment to continuous learning.

Benefits:

• Competitive salary commensurate with experience.

• Health and dental insurance coverage.

• Staff discounts at Lawry's The Prime Rib

• Performance Bonuses

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Main Duties and Responsibilities

· Accountable for qualification of suppliers and co-packers prior to supplying, include activities of document review, supplier liaison and technical review, audits until approval.

· Manage supplier / co-packer audit, end to end co-packer assessment; i.e. conduct audit, provide timely updates on audit status and findings; and monitor co-packer performance post qualification, for full approval

· Responsible for qualification and validation of new lines, new processes and change of equipment. It involves sterility test plan designing and execution; CIP and Hygiene verification to meet F&N requirements before line approval for commercial runs.

· Responsible for qualification of new or alternative raw material, to ensure meeting to F&N food safety, regulatory and documentation requirement.

· To support to manage Quality Plan program for all Business Units, coordinate and engage business unit key stakeholders to review / maintain Quality Plans

· To support in collate and analyze Business units’ performance on food safety and quality compliance, product customer complaint trends and key risk indicators of Business units.

· Responsible for GTQM centralized shared point database, acts as database leader / power user trainer, to keep documents are updated / maintained for Group R&D and BUs reference. Support in Group R&D and Business units user access request processing and user access approval matrix maintenance.

· Act as GTQM Document Controller, ensure document master lists are maintained and updated, initiate documentation development / revision, to ensure document is updated to meet F&N standards and requirements

· Technical support Business units to drive continuous improvement, initiate positive change to deliver an efficient and value-adding process, conduct training or site visit if need to.

· Support to initiate the development and governance of corporate policies, guidelines, procedures.

· Assist in troubleshooting e.g. Quality/ process/ system issues as required

Requirements:

- Min. Degree in any field

- At least 5 years of relevant experience in the similar industry

- Able to work in fast-paced environment

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Responsibilities:

• Welcoming and seating guests
• Taking food and beverage orders from guests
• Having knowledge of the general wine, beer, and alcoholic beverages the club serves
• Able to give suggestions based on customers' preference
• Always maintain a clean and tidy area
• Handling multiple tables and tasks in an efficient manner.
• Transport is provided
• Assist in any ad-hoc tasks assigned

Requirements:

• Provide excellent customer service in a fast-paced environment
• Proactive, team player
• Exceptional interpersonal & communication skills
• Able to work nights, weekends and holidays
• Approachable, with a professional appearance
• Have an eye for detail and understanding guests' needs

Responsibilities:

The candidate will report to the finance manager and performs the following functions.

Accounts Payable:

· Scan suppliers and vendors’ invoices into Dropbox.

· Record suppliers and vendors invoices into Quickbooks Online and process payments to them on regular basis.

· Verify Statement of accounts from suppliers and resolve discrepancies or issues.

· Record staff and outlets expense claims and reimburse these expenses in the Quickbooks online.

Accounts Receivables:

· Record POS sales into excel format and transferring these sales information into QuickBooks Online.

· Reconcile receipts in bank statement with POS report and transferring these receipts information into Quickbooks Online.

· Record Merchant Discount commission from Credit Cards and transferring these expenses into Quickbooks Online.

· Record and reconcile delivery platform statements such as GrabFood etc.

General:

· Assist in bank reconciliation, financial reporting and audits.

· Collaborate with cross-functional teams to perform the above duties.

The candidate should ideally have the following skills and qualifications.

· Singapore citizen or PR preferred.

· Minimum education – Diploma in accounting from localpolytechnic

· “Hand – On” experience with QuickBooks Online accounting software in their course of work for at least one year

The successful candidate can expect

· Competitive salary

· Hybrid working arrangement.

· Staff discount at selected restaurant outlets for confirmed staff

· A friendly working environment

The ideal candidate should have the following personalities,

· A team player who is reliable to get the job done, meet deadlines, keep their word and provide consistent quality work.

· A pleasant disposition that can work with other colleagues, and receptive to many kinds of ideas.

· A positive minded person that has a “can – do” attitude.

· A meticulous person that pay attention to happenings in business environment.

1. To open store to start a day and/ or close store at end of day.

2. To do food preparation

3. To serve customer and cashiering for both walk-in and delivery customers

4. To do cleaning job such as sweeping floor, moping floor, washing, clear trash bins.

5. To do paperwork for operational requirements

6. To handle delivery refund / customer feedback matters

7. To train new staff

8. To do stock take and to update inventory online

9. To do packing when stocks arrive

10. Monthly store evaluation handling – must achieve 85 marks and above

11. Promotions handling

12. Weekly Sales transmission

13. To trouble shoot variances in weekly reports

14. To maintain food cost

15. To achieve good sales

16. To attend meeting, minute taking

17. To attend online course to uphold high standard of qualification

Key Responsibilities:

• Spearhead initiatives to elevate our brand's stature and foster a strong market reputation, with a keen eye on sustainability and community engagement through educational partnerships.
• Design and execute comprehensive marketing strategies, with a significant emphasis on digital campaigns and event management, aimed at enhancing engagement with schools and educational institutions.
• Forge and nurture collaborative relationships with the Operations team to ensure the seamless execution of food offers and promotional endeavors, aligning with current food trends and market demands.
• Engage in active partnerships with key stakeholders to drive and achieve targeted marketing objectives, ensuring alignment with the company's strategic goals.
• Oversee and judiciously manage campaign budgets, ensuring optimal allocation of resources for maximum impact.
• Work closely with creative teams, including designers and external creative agencies, to develop compelling communication materials and visual assets that resonate with our target audience.
• Maintain a comprehensive E-Marketing Library and manage creative assets efficiently, ensuring readily available resources for all marketing initiatives.

Candidate Profile:

• A Diploma or Bachelor's degree in Business Management, Marketing, Mass Communication, or a related field.
• Approximately 3-5 years of relevant experience in branding and marketing roles, with a strong preference for candidates who have previously devised and executed event-based engagement strategies.
• Demonstrated proficiency in digital marketing, coupled with a track record of successful event management within the food service or related industries.
• Exceptional leadership and team management capabilities, with the potential to mentor and oversee junior team members in the future.
• Highly adaptable, creative, and detail-oriented, with the ability to thrive in a fast-paced environment and manage multiple projects simultaneously.
• Strong interpersonal and cross-functional collaboration skills, with a proactive approach to problem-solving and innovation.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

Are you passionate about food, service and creating memorable dining experiences? Do you thrive in a friendly environment where teamwork and excellence are celebrated? If so, do be part of our exciting journey at Daily Beer, Singapore, a new and innovative dining destination set to open its doors in April 2024.

Job Requirements:

· Positive attitude and strong work ethic.

· Good communication and interpersonal skills.

· Strong team player mentality with a willingness to collaborate.

· Flexibility to work evenings, weekends and holidays as needed.

· Previous experience in a restaurant or bar is preferred but not required as training will be provided.

Perks & Benefits:

· Competitive wages with opportunities for advancement

· Flexible scheduling to accommodate work-life balance

· Supportive and inclusive work environment

· Ongoing training and development opportunities

If you are keen to embark on a rewarding career in the culinary world and become a part of something special, we want to hear from you!

To apply, please drop an email to [email protected] with your resume and we will get back to you shortly.

Join us at Daily Beer Singapore and let’s create an unforgettable dining experiences together. We can’t wait to welcome you aboard!

Job Responsibilities:

• Prepare and cook assigned dishes for serving according to the menu
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to companies and government regulatory control
• Ensure safe operations of all equipment and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations set by the Company, clients and government
• Perform any other related duties as assigned by immediate superior.

Job Requirements:

• At least 1 year of relevant work experience with or without qualification
• Enjoy cooking and willingness to learn
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude
• Able to work at a fast pace environment
• Staff meals provided

• can work on publick holidays
• can work on shifts/change of shifts
• can work and stand for long hours
• at least 10 years experiences
• 
  
• Provide overall supervision of production activities.
• Plan, organize and lead a team of production workers to achieve production target and output, cycle time, and yield.
• Improvement in maintaining product quality and productivity. Provide a guideline to check on processes thereby assuring that work is done by the operators.
• Monitor the daily efficiency status of the line.
• Ensure good housekeeping and safety at the workplace.
• Oversee hiring and training of food production personnel
• Perform other duties as assigned.

Roles & Responsibilities

· Create a rich sushi menu with various main ingredients and raw fish

· Prepare all types of sushi, including maki, nigiri and sashimi

· Take responsibility for food menu development

· You should also be able to customize customers’ orders according to preferences and food allergy considerations.

· Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

· Ultimately, you will help us establish our reputation as one of the best sushi places in the area and increase our clientele.

· Identify new culinary techniques and presentations

· Excellent inter-personal skills, highly motivated individual

· Excellent team player

· Undertake ad hoc duties assigned by supervisors

Requirements

· Good knowledge of various sushi types and sushi-rolling techniques

· Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

· Proven experience working in upscale sushi restaurants.

· Team spirit

· Certification from a culinary school is a plus

· Able to maintain high standard of food quality

· Excellent communication skills. Proficiency in Japanese is an advantage

Good experience in fine dining Restaurant

If you are interested in any of the position, please apply directly together with your full CV by email to [email protected]

Only short-listed Candidates will be notified.