Total 282 F&B / Tourism / Hospitality job vacancies in tampines north west

Key Responsibilities:

· Demonstrate advanced Asian preparation and techniques

· Establish relationships for customer confidence

· Facilitate effective communication and engagement at the workplace

· Facilitate effective work teams

· Identify meat and seafood, and their fabrication and utilization in Culinary

· Maintain workplace safety and health policies and procedures

· Manage productivity improvement

· Prepare Indian rice dishes

· Solve problems and make decisions at the supervisory level

· Supervise quality procedures

· Understand Asian food culture and techniques

Requirements:

· Proven experience as a senior cook.

· Experience in using cutting tools, cookware, and bakeware.

· Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)

· Ability to follow all sanitation procedures.

· Ability to work in a team.

· Very good communication skills.

· Excellent physical condition and stamina.

1. Job Description

· To interact with customers and attend to any queries.

· Service crew are to be always well maintained and upkeep the SOP.

· To take any food orders from customers and hand over takeaway orders.

· To serve food and clear any unwanted or leftover food.

· To be familiar with the menu and process of service

· Report to manager for any other duties

2. Requirements

· Very good interpersonal skills and pleasing attitude

· Should be courteous and present yourself with a pleasant attitude.

· 6-day work week

Key Responsibilities:

· The Head Cook is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch, and dinner items.

· Preparations should be tasty, delicious, and hygienic.

· Able to work as a team member to maximize the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Ad hoc work under a team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relations with other workers in the kitchen.

· Maintain the most discipline and obey the instructions of the Management.

· Able to attend the work punctually.

· Willing to work on shifts / staggering.

Requirements:

· Proven experience as head cook.

· Experience in using cutting tools, cookware, and bakeware.

· Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)

· Ability to follow all sanitation procedures.

· Ability to work in a team.

· Very good communication skills.

· Excellent physical condition and stamina.

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

We are seeking a talented and passionate Indian Chef to join our culinary team. As an Indian Chef, you will be responsible for creating authentic and flavorful Indian dishes, adding a unique touch to our menu.

Candidates should be able to/possess:

• Excellent skills in making Indian cuisines that meet the highest quality standards in appealing to diverse palates
• Creativity/Innovation skills in developing new food recipes for menu and designing the plating presentation for all dishes
• Coordinating with the kitchen staff in managing inventory so as to ensure food supplies and equipments are duly procured timely
• Good business and financial sense, communication skills would be highly sought after traits
• Ensure cleanliness is upheld as top priority to meet compliance with health and safety regulations, sanitation standards, and food handling guidelines

Job Description

· A valid driver’s license and at least one year of driving experience to perform the job safely.

· Time management and organizational skills to keep track of deliveries and stay on schedule

· Other ad-hoc duties

· Adhering to assigned routes and following time schedules.

· Abiding by all transportation laws and maintaining a safe driving record.

· A valid driver’s license and at least one year of driving experience to perform the job safely.

· Able to start work immediately

· Able to work shifts, weekends, and public holidays

· 6-day work week (1 weekday off)

· Working hours: 7am – 5pm (Subjected to changes)

Key Responsibilities:

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

· Cleaning and sanitizing 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 organizing the storeroom

Requirements:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organizational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Key Responsibilities:

· Demonstrate advanced Asian preparation and techniques

· Establish relationships for customer confidence

· Facilitate effective communication and engagement at the workplace

· Facilitate effective work teams

· Identify meat and seafood, and their fabrication and utilization in Culinary

· Maintain workplace safety and health policies and procedures

· Manage productivity improvement

· Prepare Indian rice dishes

· Solve problems and make decisions at the supervisory level

· Supervise quality procedures

· Understand Asian food culture and techniques

Requirements:

· Proven experience as a senior cook.

· Experience in using cutting tools, cookware, and bakeware.

· Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)

· Ability to follow all sanitation procedures.

· Ability to work in a team.

· Very good communication skills.

· Excellent physical condition and stamina.

Job Description

· Responsible for supervising the general operations of a specific department in an organization

· Assisting customers, ensuring prompt resolution of clients' inquiries, distributing tasks to the staff, and monitoring the employees' performance

· Work closely with ground staff and kitchen to facilitate services agreed upon and to ensure the overall success of the event

· Promote customer satisfaction and encourage referrals

· Handle feedback and resolve complaints from customers

· Monitor competitors’ activities and market intelligence and be proactive

· Monitor local competitors and compare their operations

· Promote teamwork and quality service through daily communication and coordination with other departments

· Display flexibility and willingness to adapt to new situations or take up new challenges

· Required to work nights, weekends, and/or holidays

· Recommend and makes pricing decisions on wedding/catering-related products and services

· Be the point of contact for halal-related matters

· Liaise with MUIS, upkeep halal documents, and ensure operations are always halal compliant

· Managed workflow to exceed quality service goals

· Ensured that the front end of the store and all cashiers were proficient and moving customers through the checkout process in a friendly and timely manner.

· Balanced all cash drawers at the end of the cashier's shifts, ensuring accuracy.

· Provided customer service by greeting and assisting customers and responding to customer inquiries and complaints.

· Monitored sales activities to ensure that customers receive satisfactory service and quality goods.

· Examined merchandise to ensure that it is correctly priced and displayed and that it functions as advertised.

· Perform other duties as assigned by management

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Key Responsibilities:

· Prepare food items for customers as requested, including special requests, in a timely and consistent manner

· Determine food and supply needs based on rotating menus

· Inspect food products and supplies as needed

· Ensure work environment and stations are clean and sanitized

· Check food before it is served to customers

· Control and minimize waste

· Comply with outlined safety regulations and procedures

Requirements:

· High school diploma or general education degree required

· Culinary certification or degree from a culinary school preferred

· 2-3 years of food service or restaurant experience required

· Comfortable standing, squatting, twisting, and moving frequently

· Ability to pass a food service sanitation course

· Familiarity with general kitchen equipment and appliances

· Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices

· Ability to read, comprehend, and follow recipes

Key Responsibilities:

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

· Cleaning and sanitizing 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 organizing the storeroom

Requirements:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organizational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Key Responsibilities:

· The Head Cook is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch, and dinner items.

· Preparations should be tasty, delicious, and hygienic.

· Able to work as a team member to maximize the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Ad hoc work under a team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relations with other workers in the kitchen.

· Maintain the most discipline and obey the instructions of the Management.

· Able to attend the work punctually.

· Willing to work on shifts / staggering.

Requirements:

· Proven experience as head cook.

· Experience in using cutting tools, cookware, and bakeware.

· Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)

· Ability to follow all sanitation procedures.

· Ability to work in a team.

· Very good communication skills.

· Excellent physical condition and stamina.

Key Responsibilities:

· Prepare food items for customers as requested, including special requests, in a timely and consistent manner

· Determine food and supply needs based on rotating menus

· Inspect food products and supplies as needed

· Ensure work environment and stations are clean and sanitized

· Check food before it is served to customers

· Control and minimize waste

· Comply with outlined safety regulations and procedures

Requirements:

· High school diploma or general education degree required

· Culinary certification or degree from a culinary school preferred

· 2-3 years of food service or restaurant experience required

· Comfortable standing, squatting, twisting, and moving frequently

· Ability to pass a food service sanitation course

· Familiarity with general kitchen equipment and appliances

· Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices

· Ability to read, comprehend, and follow recipes

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability to divide responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook a variety of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

• Position: Kitchen Assistant cum Driver
• Location: Kaki Bukit
• Working Hours: 6 days work week
• Salary (commensurate with experience): Up to $3,500 Basic Salary + Performance Bonus
• Duration: Permanent
• Industry: Food manufacturer

Main Responsibilities:

• Support daily operations in the timely delivery of food items
• Maintain and ensure vehicle is in good condition through regular maintenance schedules
• Ensure housekeeping and cleanliness of vehicle
• Assist chefs in food preparation
• Restock ingredients and supplies as needed
• Keep all food counters clean and tidy at all time

Requirements:

• Possess Class 3 driving license
• Prior experience of 1 year in the relevant field

Email to: [email protected] for more information.

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

***We do not charge our candidates any referral fee nor bind them with any contract.***

Abby Pang

Deputy Consulting Director (APAC)

Reg no.: R2093867

EA No: 13C6684

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

Key Responsibilities:

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

· Cleaning and sanitizing 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 organizing the storeroom

Requirements:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organizational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Job Description

Manage overall operations and is responsible for the effective and successful management of labor, productivity, quality control, and safety measures as established and set for the Operations Department. Ensure safe and efficient operations. Serve as a company representative on regulatory issues. Enhance the operational procedure, systems, and principles in the areas of information flow and management, business processes, enhanced management reporting, and look for opportunities to expand systems. Carry out supervisory responsibilities in accordance with the company's policies and applicable laws.

Responsibilities may include interviewing, selection, and hiring; training new and existing employees; planning, assigning, and directing work; authoring and discussing with employees performance appraisals; addressing employee performance and corrective action plans; employee motivation and rewards. Organizing the budget of the company in collaboration with the director.

Requires working experience in the F&B sector for more than 5 years in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Rely on extensive experience and judgment to plan and accomplish goals. Perform a variety of tasks. Lead and direct the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management. Directly manages and directs Operational staff.

Job Descriptions:

• Responsible for the overall cleanliness of the childcare centre (vacuum, mop floor, wash toilets, clean fans, etc)
• Any other cleaning job in the centre
• Prepare simple breakfast and tea break
• Managing lunch portions for the children
• Washing plates and other kitchen utensils (use dishwasher)

Requirements:

• Able to communicate in simple English
• Literate in simple English
• Able to cope with the cleaning job physically

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

6 day work week (incl Weekends and Public Holidays

8 hours rotating shift between 5am to 6pm (transportation will be reimbursed if public transport is not available)

Location: 12 Pasir Ris Walk, Singapore 518063

It is a healthcare setting where staff need to have taken or willing to take TDAP and MMR Vaccinations

Responsibilities:

• Preparation of raw materials for cooking
• Portioning of cooked food
• Packing of food
• Assist with drinks preparation if necessary
• General house keeping duties to maintain work place cleanliness
• Any other job duties as assigned by the superior.

Requirement:

• Knowledge on belting procedures will be an advantage
• Willing to learn, hardworking, responsible and discipline

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Minimum ‘O’ level or Diploma in F&B service or equivalent

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Job Description

We are looking for 1 Trainer to teach students in attaining:

• ITE Skills Certificate (ISC) in Food Preparation (1-module)
• ITE Skills Certificate (ISC) in Hospitality Services (4-module), Food Preparation module

Qualifications

• Diploma in Culinary Arts or equivalent
• At least 3 years of industry experience, with specialization in both Western & Asian cuisines
• Team player with excellent interpersonal and communication skills
• Preferably with WSQ ACTA and/or DACE qualifications
• Preferably with teaching experience, particularly of students with special needs
• Basic knowledge of MS Office

We believe that educators made a difference to our students’ lives. Trainers, like educators, should care about their students’ well-being and life beyond the classroom and want their students to succeed. Trainers should be committed to helping students achieve their goals.

The role of our Trainer is to empower our students to reach their fullest potential by providing a quality and holistic education. Teaching is a calling. It is about touching lives. Many Trainers should go beyond their call of duty and the extra mile for the students.

To develop our students holistically, the Trainers are involved in many aspects of our students learning including (not exhaustive) classroom teaching, outdoor learning activities, performing & visual arts programme, public performances, camps, overseas trips, enrichment programme, etc.

Trainers will have to work closely with parents, school partners and the community to support students’ learning. Hence, Trainers are involved in parents meeting, home visits, parents’ workshops, work attachment programme, Metta Carnivals, Metta’s fund raising events, etc.

As Trainers develops students holistically, there are activities that are Trainers’ responsibilities that may be held beyond work hours, as follows (not exhaustive):

• Camps
• Enrichment and Remedial programmes
• Field trips or overseas trips
• Values-in-action activities
• Performing & visual arts activities including concerts and performances
• Professional development activities
• MOE SEB workgroup work assignments
• Briefings, meetings and Focused Group Discussions conducted by MOE SEB, NCSS, MWA, SGE and other agencies
• Parents workshop, briefing or meetings
• Activities organized by MWA including carnival, fund raising events and half-yearly briefings
• Exigency of services where trainers support is required to help in a crisis or when our students need our support.

The detailed responsibilities include:

1. Maintain the standards of our training facilities to ensure that ITE will renew our status as an Approved Training Centre (ATC) every 3 years.
2. Develop training resources appropriate for our students based on the Skills Standard stated in ITE’s curriculum.
3. Participate in ITE’s curriculum standardisation meetings to align standards between schools offering the same ISC.
4. Conduct Off-the-Job Training in school:Develop Scheme of Work (SOW) to ensure all the competencies stated in ITE’s Skills Standard are taught over the available curriculum time. Develop weekly Lesson Plans and conduct formative assessment to monitor students’ attainment of learning outcomes. Prepare and use a varied choice of appropriate instructional aids and ICT to cater to the different levels of learning abilities in students. Set ISC class tests and theory examination papers.
5. Conduct On-the-Job Training (OJT) at authentic worksites:Work with Job Coaches to support our students to meet the passing criteria. Work with partners to evaluate students’ performance based on ITE’s task list and assessment.
6. Monitor students’ progress, achievements and participation in school activities through appropriate documentation and record-keeping.
7. Implement interventional strategies with Form Teachers, Allied Health Professionals and parents to support students with specific learning difficulties.
8. Guide and equip students with work-readiness skills.
9. Adopt a positive approach to manage class discipline.
10. Collaborate with other trainers and teachers to develop the vocational training curriculum for the programmes catering to younger students, to support the development of pre-requisite technical skills.
11. Improve teaching and general skills by attending relevant professional courses, including the compulsory programmes required by ITE.
12. Contribute to the personal and professional development of colleagues through sharing sessions of skills, knowledge and information.
13. Perform administrative and after-school duties such as after-school-hours outings and other ad-hoc activities.
14. Be a role model to students, uphold the professional and personal qualities required of the educational profession to achieve the best student outcomes.
15. Carry out other tasks assigned by the school.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed