Total 1,186 F&B / Tourism / Hospitality job vacancies in d09 cairnhill orchard river valley

Job Description

• Provide a warm welcome to guests with appropriate introduction.
• Coordinate guest requirements with other departments and follow up to ensure all queries are handled to maximum satisfaction.
• Collect any information about guests’ plans, pre-reservation services, special dietary requests, allergies or other safety conditions and coordinate with concerned departments to ensure guest experience is memorable.
• Ensure guest details are well checked and input into the system.
• Check all information on registration card and cross check with correspondence for accuracy.
• Ensure all guest documents are filled, registered and confirmed by the resort management.

Requirements

• Strong team mentality, and willingness to be of assistance as required.
• Able to work rotating shifts including weekends and public holidays
• Must be able to stand for long periods of time.

Job Responsibilities:

• Lead/facilitate the transfer of information regarding priorities, assignments and problem solving at various briefing sessions each day
• Ensure all team members under your supervision are scheduled according to the hotel’s level of business and daily check staffing availability
• Organize inventories and ensure clean, systematic storage of all food items
• Ensure a clean kitchen, hygienic work procedures and high safety standard
• Manage food cost whilst achieving high food quality
• Support senior leadership by developing and assuming basic management responsibilities
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

Job Requirements:

• Positive attitude and a team player
• Able to work rotating shifts and weekends/public holidays

Job Responsibilities

Reporting to the IT Manager, the selected candidate is responsible to effectively and consistently assists the IT Manager in overall direction and use information technology in the hotel to meet the needs and statutory requirements.

• Ensure and oversee the proper functioning of all in-house computer systems, namely: e.g. VMWare, Active Directory, Domain Controller, Office365 Email, Opera PMS (and related sub-systems)
• Together with the IT Manager, helps coordinate with effective IT operations for hotel’s need and advise appropriate solutions
• Solve users’ needs and problems pertaining to hardware and software
• Manage the daily backup of the system and data files

Job Requirements

• Preferably Diploma in Information Technology
• Ideally with 1 year of Hospitality/F&B experience
• Good interpersonal skills and team player
• Demostrate ability to operate effectively in a multi-cultural environment
• Good knowledge in Windows Network and Microsoft Office application

Job Responsibilities:

• Set-up, dismantle, store, maintain, handle and use of all products and resources required for STW according to set standards. This includes the tidiness and cleanliness of all work and service stations
• Receive, report and provide feedback for improvement of products and services
• Participate in Hotel events and regular communication sessions by the Hotel or STW (e.g., STW briefings, Hosts events)
• Complete STW initiatives to achieve or exceed monthly budget targets
• Contribute in building a conducive and productive working environment and a strong section team

Job Requirements:

• Good Team Player
• Willing to work rotating shifts
• Willing to work on PH and weekends

• Responsible for assisting Chef in administrative work
• Responsible for procuring ingredients and invoicing
• Responsible for preparing ingredients and dishes
• Counsels, guides and instructs personnel in the proper performance of their duties
• Responsible in assisting the Chef in the development of new dishes
• Graduated with a degree in Culinary skills
• With at least 4 years of kitchen experience
• Excellent knowledge of ingredients
• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards

Reporting to the Director of Security & Risk Management, you will assist in supervising all security acitivities in the Hotel. You shall maintain regulatory and policies compliance to ensure safety of property and human at all times.

Your responsibilities include

• Keeps surveillance vice activities
• maintain peace and order within the hotel premises.
• Conducts investigations and submits reports of incidents affecting guests and employees.
• Patrolling of hotel premises including its perimeter
• Performing of static duties at the hotel lobby and Security Office.
• Assist in the handling of casual labour.
• Provides security coverage for special functions & events.

Pre-requisites:

• Minimum GCE 'O' level with minimum 1 year of hotel experience in similar capacity
• Team player with an eye for details
• Possession of relevant security license

For more information, please visit www.goodwoodparkhotel.com.

Please be informed that only shortlisted candidates will be notified.

The restaurant manager oversee the successful running of a managing staff, monitoring customer satisfaction, and ensuring that all food items are delivered with service in mind.

You will be responsible for

• Reviews the work of subordinates to ensure that established procedures and policies are followed.
• Inspects the service area daily to ensure the hygiene of these areas.
• Ensure that all materials and equipment are in compliance with departmental standards.
• Communicates effectively with the kitchen and other key departments.
• Analyses the training needs of the restaurant.
• Develops training programs for staff and trainees together with the training department. Evaluates training results.
• Reviews, coaches and evaluates staff performance and periodically..
• Rewards outstanding performers and take disciplinary action as and when necessary.
• Compiles the logbook for the Director of Food and Beverage on daily financial results and other relevant information.
• Ensure the standards, policies and procedures of the hotel are adhered to by the rank and file staff.
• Prepares monthly reports - Analysis and explanation of monthly results and compilation of guest comments and feedback.
• Maintains complete knowledge of Micros and Manual system procedures, daily house count arrivals/departures, VIPs, scheduled in-house group activities, locations and times, correct maintenance and use of the equipment and all department policies/service procedures.
• Anticipates guests’ needs, responds promptly and acknowledges all guests at all times.
• Assists outlet staff as and when required.
• Conducts orientation for the new employees and part-timers as well as on the job training for the existing staff.
• Completes work orders for maintenance repair and submits to Maintenance
• Performs any other duties as may be assigned from time to time by the Management.

Requirements:

• 3 years of F&B experience, preferably in a Restaurant / Cafe setting
• Experience in the hotel industry is desirable but not essential
• Able to work on a shift rotation basis
• Passion for guest satisfaction

We are a multi-faceted luxury F&B lifestyle company with over a decade of brand-building experience. We are behind several well-loved Singaporean and global craft food brands. We create memorable experiences with attention to fine details of the brand aspects and high-quality service standards.

• Provide professional, courteous, and personalized food and beverage services to all guests in the cafe
• Perform efficiently cafe operations (opening/service/cashiering/closing) and related processes with the team
• Ensure good engagement with frequent guests who visit cafe to encourage spending and best experiences
• Look for ways to upsell and add value to guests’ experience
• Provide day-to-day administrative support such as handling phone reservations, guests’ queries in a prompt and courteous manner
• Ensure daily cleanliness and physical attractiveness of cafe and retail area
• Ensure F&B and retail supplies are well stocked & within validity of usage, including ordering and stocking of inventory on a weekly basis
• Provide regular feedback and review meetings with team to improve processes and guests’ experiences

Requirements:

• Minimum 2 years of experience in similar role
• Diploma in Hospitality Management, preferred
• Experience in working with luxury brands and/or coffee is a bonus
• Punctual and excellent customer service attitude
• Strong communication, interpersonal, relationship management and professional sales skills
• Willingness to learn and commit, have an eye for details
• Good team player and enjoy interacting with people

Job Responsibilities:

• Service, repair and maintain all mechanical and electrical such as fan coil units, air handling units, electrical equipment, fire equipment, plumbing equipment, laundry equipment, guestroom technical systems and all other technical equipment throughout the hotel
• Carry out planned maintenance programmes for servicing
• Maintain daily log sheets for recording of temperatures and pressures of all air conditioning chillers, freezers and cold rooms and changing of temperature recording charts
• Check all mechanical and electrical systems on equipment inclusive of servicing and checking of system control circuits
• Assist to reduce workloads of other technicians
• Assign as fire fighter’s role during emergency periods
• Assist in keeping workshop areas, plant room and other machinery rooms clean at all times
• Carry out shift duties, split shifts or when called upon to perform odd duties if required

Job Requirements:

• Good analytical and problem-solving skills
• Able to work rotating shifts and on weekends/public holidays

Job Responsibilities:

• Assist in the implementation of the specific objectives and stratgies for the section to achieve and maintain high standards, quality and maximum profitability for the section
• Assist in the organizing, implementation and review of all Spices activities to keep the brand promise to its guests
• Assist in implementing the Hotel and Spices policies, procedures and standards as spelled out in the F&B Operations Manual and provide feedback for improvement
• Assist in controlling the purchase (or request), set-up, storage, maintenance and use of all resources, programmes and systems used by the section.
• Conduct training for subordinates to achieve Spice's set standards and to enable Hosts to keep brand promise
• Co-lead Spices to achieve (or exceed) set standards, monthly budget targets and keep the brand promise
• Promote revenue generation initiatives and managing all sectional expenses

Job Requirements:

• Meticulous with an eye for details
• Able to work in fast-paced environment
• Strong leadership and managerial skills
• Good interpersonal skills
• Able to work independently and in a team

JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Develops and trains team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

JOB MAIN FUNCTIONS

1. Recognizes superior quality products, presentations and flavor.
2. Maintains food preparation handling and correct storage standards.
3. Maintains purchasing, receiving and food storage standards.
4. Supports procedures for food & beverage portion and waste controls.
5. Follows proper handling and right temperature of all food products.
6. Actively involved in training the pastry associates on the fundamentals of pastry techniques and excellent plate presentations.
7. Ensures disciplinary procedures and documentation are completed according to Marriott Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
8. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
9. Ensures compliance with all Singapore regulations.
10. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
11. Sets a positive example for guest relations.
12. Ensures associates understand expectations and parameters.
13. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
14. Empowers associates to provide excellent customer service.
15. Communicates performance expectations in accordance with job descriptions for each position.
16. Participates in the associate performance appraisal process, providing feedback as needed.
17. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
18. Ensures hotel policies are administered fairly and consistently.
19. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
20. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
21. Assists as needed in the interviewing and hiring of associate team members with appropriate skills.
22. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
23. Brings issues to the attention of the department manager and Human Resources as necessary.
24. Purchases appropriate supplies and manage inventories according to budget.
25. Strives to improve service performance.
26. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
27. Leads shifts while personally preparing food items and executing requests based on required specifications.
28. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
29. Supervises and coordinates activities of cooks and workers engaged in food preparation.
30. Checks the quality of raw and cooked food products to ensure that standards are met.
31. Assists in determining how food should be presented and creates decorative food displays.
32. Any other duties as may be assigned from time to time.

JOB MAIN RESPONSIBILITIES

· Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

· Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.

· Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.

· Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.

· Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

· Managing Daily Operations of the Area or Department- Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

· Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.

· Communicating with Supervisors, Peers, or Subordinates- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

· Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

· Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.

· Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.

· Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

JOB REQUIREMENTS

• Minimum Diploma in Culinary Arts & Pastry Skills.
• At least 10 years of relevant experience in handling Pastry technical skills & Section Head leadership.
• Able to demonstrate and train employees and able to motivate them.
• Great interpersonal & communication skills.
• Must be consistent on the quality of products.
• Responsible for the day-to-day operations.
• Able to start work within short notice period.

• Handle calls and emails, meet brand standards.
• Manage bookings via OTAs and website.
• Convert inquiries to actual room bookings.
• Upsell rooms efficiently and timely.
• Update booking systems and maintain records.

Requirements:

• Minimum 1 year of relevant customer service/front desk working experience.
• Customer-service oriented.
• Keen interest in hospitality industry.

Interested candidates please send in your resume to:

Yvonne Suan Ying Zhen

Outsourcing Team

Email: [email protected]

EA License No: 99C4599

*All information will be treated with strictest confidence. We regret that only short-listed applicants will be notified.

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

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

Interested candidates, please apply directly with your CV.

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

Selected candidates will be entitled to the following benefits:

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

Interested candidates, please apply directly with your CV.

JOB DESCRIPTION:

Assist manager for all aspects of daily assigned outlet operation

Engage with guests, understanding their preference and feedback, to continually elevate the dining experience

Ensure all service staffs are well groomed, properly attired and efficient

Involve in monthly physical stock take

Perform other related duties as manager assigns

REQUIREMENT:

Min. 3 years of experience working in F&B industry

Demonstrate ability to multitask and effectively prioritise responsibilites

Great interpersonal skill and a team player

We are looking for an Assistant Accountant to join our team!

As an Assistant Accountant, we rely on you to:

• Assist Chief Accountant to perform general accounting functions in order to ensure that Hotel book of accounts is maintained accurately and reflect the financial status and profit and loss position of the hotel.
• Preparation, review and finalisation of monthly full set of accounts and FOS reports, include prepare month end journals
• Prepare and submit reports to regional & HQ
• Relief Receiving Officer and/or Finance Executive duties whenever required
• Handling fixed assets management, bank, income tax, internal/external audit and payment related matters
• Work closely with Finance Share Services (FSSC) & Procurement Share Service (PSSC) team
• Assist and adhere to ISO 45001:2018 Occupational Health & Safety Management
• Assist and adhere to ISO 14001:2015 Environmental Management Systems

We are looking for someone who:

• Is professional, discreet and can handle sensitive information
• Is an advanced user of Microsoft Office suite
• Communicates and writes with fluency in English
• Preferably has hospitality-related work experience
• Has strong interpersonal, communication, organisation and analytical skills

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

Successful candidate will be required to adhere to hotel's grooming and uniform guidelines issued.

Chef Responsibilities:

• 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.

We are looking for a Receiving Executive to join our team!

As a Receiving Executive, we rely on you to:

• Take charge of Receiving duties under the guidance of Superior
• Ensure proper handling of receiving duties in both its physical and recording aspects
• Proper maintenance and upkeep cleanliness in the Receiving and Loading Bay areas
• Comply to SFSMS standards at all times
• Assist and adhere to ISO 45001:2018 Occupational Health & Safety Management
• Assist and adhere to ISO 14001:2015 Environmental Management Systems
• Assist with basic financial accounting and bookkeeping tasks

We are looking for someone who:

• Is professional, discreet and can handle sensitive information
• Is an advanced user of Microsoft Office suite
• Communicates and writes with fluency in English
• Preferably has hospitality-related work experience
• Has strong interpersonal, communication and organisation skills

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

Successful candidate will be required to adhere to hotel's grooming and uniform guidelines issued.

We are looking for a Finance Manager to join our team!

As a Finance Manager, we rely on you to:

• Perform general accounting functions in order to ensure that Hotel book of accounts is maintained accurately and reflect the financial status and profit and loss position of the hotel.
• Preparation, review and finalisation of monthly full set of accounts and FOS reports, include prepare month end journals
• Prepare and submit reports to regional & HQ
• Prepare owner slide for monthly management meetings
• Assist FC to prepare, review and finalisation of annual budget and capex
• Cashflow management
• Handling bank, income tax, property tax, internal/external audit related matters
• Work closely with Finance Share Services (FSSC) & Procurement Share Service (PSSC) team
• Assist and adhere to ISO 45001:2018 Occupational Health & Safety Management
• Assist and adhere to ISO 14001:2015 Environmental Management Systems
• Guide and supervise Finance team

We are looking for someone who:

• Is professional, discreet and can handle sensitive information
• Is an advanced user of Microsoft Office suite
• Communicates and writes with fluency in English
• Preferably has hospitality-related work experience
• Has strong interpersonal, communication, organisation and analytical skills

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

Successful candidate will be required to adhere to hotel's grooming and uniform guidelines issued.

Job duties & responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes.
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members.
• Ensure food costs are manageable and within the budget set for the restaurant.
• Review staffing levels for maximum productivity, operational and financial objectives.
• Promote teamwork and quality service through daily communication and coordination.
• Obtain feedback on food and service quality, and handling customer problems and complaints.
• 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 the food presentation are according to the recipes as set.
• Ensure workstation, refrigeration, stores are cleaned and sanitised before end of shift.
• Personal hygiene, including wearing of the correct protective clothing as laid down in the codes of practice.
• Conduct regular team briefing.
• Perform other duties as delegated.

JOB RESPONSIBILITIES:

• Ensure that all transactions are well documented
• Responsible for the full spectrum of Accounts Receivable.
• Ensure accurate and timely processing of Goods Return Note.
• Coordinate local cheque bank-in and daily update of incoming funds to the NAV system.
• To ensure timely updating of customer accounts.
• Monitor and follow-up with customers on overdue account and arrange for debts collection.
• Reconcile Customer Collection with Bank Ledger.
• Responsible on monitoring monthly /weekly Debtors aging.
• Mailing of Statement of Accounts to customers and respond to their inquiries.
• Prepare Accounts Receivable monthly cash flow forecast.
• Preparation of Journal entries for accruals & other adjustment.
• Preparation of monthly and year-end Balance Sheet schedules.
• Liaising with internal and external auditors.
• Looking into strengthening current and process improvement
• Undertake ad hoc duties as assigned.

WORKING HOURS:

• 5 days week
• Mon to Fri
• 9am to 6:10pm

WORK PLACE:

• Woodlands

JOB REQUIREMENTS:

• Min Diploma
• At least 3 years of experience in accounting & finance.
• Proficiency in MS Word & Excel

All qualified applicants, please send in your resume NOW to:
Whatsapp: https://wa.me/+6597430026
Email : [email protected]

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA License Number: 99C4599

JOB RESPONSIBILITIES:

• Ensure that all transactions are well documented
• Responsible for the full spectrum of Accounts Receivable.
• Ensure accurate and timely processing of Goods Return Note.
• Coordinate local cheque bank-in and daily update of incoming funds to the NAV system.
• To ensure timely updating of customer accounts.
• Monitor and follow-up with customers on overdue account and arrange for debts collection.
• Reconcile Customer Collection with Bank Ledger.
• Responsible on monitoring monthly /weekly Debtors aging.
• Mailing of Statement of Accounts to customers and respond to their inquiries.
• Prepare Accounts Receivable monthly cash flow forecast.
• Preparation of Journal entries for accruals & other adjustment.
• Preparation of monthly and year-end Balance Sheet schedules.
• Liaising with internal and external auditors.
• Looking into strengthening current and process improvement
• Undertake ad hoc duties as assigned.

WORKING HOURS:

• 5 days week
• Mon to Fri
• 9am to 6:10pm

WORK PLACE:

• Woodlands

JOB REQUIREMENTS:

• Min Diploma
• At least 3 years of experience in accounting & finance.
• Proficiency in MS Word & Excel

All qualified applicants, please send in your resume NOW to: Whatsapp: https://wa.me/+6597430026Email : [email protected]

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA License Number: 99C4599

Job Highlights

• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Competitive Salary and Package
• Good working environment and culture

Job Description

Sushi Chef

Benefits Summary:

• Staff meal and uniform provided
• Within 5-minutes Bus-stops nearby
• Annual and Medical Leave Provided
• 2 days off/ week

Responsibilities:

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation

Requirements:

• High school diploma/GED required (two-year culinary degree preferred)
• 3+ years’ experience in an executive kitchen position
• Demonstrated knowledge of current restaurant industry trends
• Must possess culinary creativity
• Strong knowledge of food sanitation regulations
• Comfortable providing direction and supervision to kitchen staff
• Good experience in fine dining Restaurant
• Team Player, friendly and cheerful personality.
• Customer service oriented and with desire to serve.
• Able to work under pressure

Kitchen Chef

Benefits Summary:

• Staff allowance and uniform provided
• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Annual and Medical Leave Provided
• Two days off per week

Responsibilities:

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Stay current on restaurant industry trends
• Responsible for food preparation in the Kitchen
  Requirements:
• High school diploma/GED required (two-year culinary degree preferred)
• Strong knowledge of food sanitation regulations
• Good experience in fine dining establishment
• Team Player, friendly and cheerful personality.
• Customer service oriented and with desire to serve.
• Able to work under pressure

The Assistant Cook is responsible for providing support to the Head Chef in the preparation and service of meals. This includes preparing ingredients, plating meals, and cleaning up the kitchen throughout the day. He/She is to assist with the day-to-day running of the kitchen and ensure food safety and hygiene regulations are adhere to.