Establishrd chicken rice stall at Toa Payoh Central

Hiring Assitant Chef

-Able to lead a term and supervise daily operation

-Must be able to accept split shift of arrement

-Off on weekdays only

-Must be able to follow stall style of apreparation

-Process own transport as need to report for work at 5.30am

Junior Cook

Job Description:

-Fry rice, noodles

-Deep Frying

-See order and food packing for take away and delivery

-Other kitchen duties.

Requirement:

-Experience of frying and deep frying preferred

-Know to use Combi Oven preferred

-10hrs/day, 6days per week

Remuneration:

-$2400++

-CPF Contribution

-Full Attendance Incentives

-Punctuality Incentives

-Monthly Sales Target Comm

-Meal Provided & etc

-Training provided.

☎️ Interested pls

WhatsApp:+65 9832 6806

• 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
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

KEBAB /WRAPS/ GRILL OUTLET

Requires an All-round staff with pleasant personality and some food preparation skills

Minimum experience 2 years in a F&B QSR outlet

Main Responsibilities

1. Taking orders, food dish preparation process and delivery & service.

2. Preparing of Turkish/Lebanese Doner Kabab Shawarma or fusion food

3. Must have ability to work well under pressure

4. Taking charge of stock ordering

5. Tidy and clean up stations after end of day

6. Ensure food and health hygienic standards are observed when preparing food

7. Detailed person with commitment to this role

8. Maintain the kitchen utensils and equipment, like knives, pans and kitchen scales

9. Ensure appealing plate presentation

10. Ensure compliance with all health and safety regulations within the kitchen area

11. Require to on weekends or public holidays

12. Longer work hours may be required to ensure operations is well taken care.

13. Cashiering and Management reporting

Bookkeeper

Salary: $2200 - $2800

Working day: Mon to Fri, 9am - 6pm

Working Location: Bugis

Position Overview:

We are looking for a Bookkeeping Accounts Executive to join our finance team. In this role, you will be responsible for maintaining accurate financial records, processing transactions, and ensuring compliance with accounting regulations. You will play a crucial role in supporting our financial operations and helping to achieve our organizational goals.

Key responsibilities:

• Reporting to the General Manager
• Maintain accurate and up-to-date financial records, including ledgers, invoices, and receipts.
• Able to read, prepare, manage, use and interpret financial books.
• Process accounts payable and receivable, ensuring timely and accurate payment of invoices.
• Perform regular bank reconciliations and resolve discrepancies in financial records.
• Assist in the preparation of monthly, quarterly, and annual financial reports for management review.
• Help track and monitor budgets, providing insights on variances and financial performance.
• Ensure compliance with accounting standards and regulatory requirements.
• Assist with internal and external audits by providing necessary documentation and explanations.
• Work closely with the General Manager to provide financial insights and support operational decisions.

Skills and Requirements:

• Diploma in Accounting, Finance, or a related field.
• At least 1-2 years of experience in bookkeeping or accounting.
• Strong knowledge of accounting principles and practices.
• Proficiency in accounting software and Microsoft Office Suite, especially Excel

Voon Yih Boon Reg No: R22106724

The Supreme HR Advisory Pte Ltd EA No: 14C7279

· Develop, integrate, coordinate, and manage digital models for design, construction, and field use during construction.

· Produce and maintain 3D models throughout the life of a project.

· Coordinate with project team members to assist in the management of shop drawing/model production.

· Map 3D models to the building schedule for simulation.

· Review 3D models produced by architects and/or engineers and evaluate conformance to schematic design, design development or construction document requirements.

· Coordinate and prepare models with Estimating for quantity extraction to enable Model Based Cost Planning

· Help refine and manage our BIM application capabilities, training programs, and provide training support to our operations staff leveraging Virtual Design and Construction applications.

· Coordinate and prepare models with field engineers to export layout points for use with field survey equipment.

· Coordinate and prepare point cloud/UAV data to work with design and construction model progression.

· Prepare models for AR/VR to be used in the field.

· Create models, model animations, video etc to support project requirements and pursuits.

· Prepare models to be used for safety planning.

· Research, develop and implement a documented best practice process for the use of supporting new Virtual Construction technologies as part of the delivery of construction services.

· Act as a resource to prime subcontractors utilizing Virtual Design and Construction to coordinate MEP and structural trades, including technical information and process support.

· Bachelor degree in Engineering, Architecture or Construction majors.

· Must have excellent written and oral communication skills and ability to interact effectively with all levels of employees

· Must have strong organizational, problem solving and analytical skills

· Must be a motivated self-starter and have the ability to handle multiple tasks

· Must be able to work overtime and travel to Messer regions as needed

Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Responsibilities:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Voon Yih Boon Reg No: R22106724

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Service Crew
Address : Craig Rd, Craig Place, Singapore 089692, will be shifting to Raffles Hotel in Dec 2024.
Working Day : Mon to Sun (2 off days)
Working Time: Split shift (one week 44 hours), work after 12am will have a company transport send directly to home.
Salary: $2800 onwards (depends on experiences)
Industry: Spanish Restaurant

Responsibilities:

• Take and schedule reservations.
• Greet and coordinate the seating of guests Taking of orders Serving of Food and Beverages.
• Clearing dishes from table.
• Participate in monthly physical stock take of the Restaurant

Requirements:

• Minimum 2 years of relevant experience.
• Able to work in Split shift.
• Able to start work immediately or within short notice.

Voon Yih Boon Reg No: R22106724

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Position title : Service Crew

Location: Beach Rd, Bugis

Working days : 6 days ; 7:00am -3:00pm (based on schedule)

Salary : $ 2,000 - $ 2,300

Responsibilities & Duties :

• Serving food and beverages to customers.
• Taking customer orders ( Using Ipad ) and delivering food and beverages.
• Collect used dishes from tables and clean tables.
• General daily cleaning of dining area.
• Warm greeting of customer with big smile.
• Collection of Cash / CreditCard Payment.
• Check and ensure have sufficient stock ( ie : butter,bread,milk and etc )
• Other duties assigned by the management from time to time.

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

Job Description & Requirements

The Manager performs and directs overall restaurant management.

- Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained.

- Maintains standards of restaurant safety and security. Recruits staff and oversees training program.

- Responsible for inventory and money control systems - may establish inventory schedules.

- Responsible for local marketing initiatives - may contact prospective customers to promote sales.

- Maintain business records.

- Exceptional customer service is a major component of this position

- Completes and posts the staff work schedules.
- Recruits, rewards and terminates staff as needed.
- Communicates changes of food preparations formulas, standards, etc. to staff.
- Ensures that all local and national health and food safety codes are maintained and company safety and security policy are followed.
- Maintains business records as outlined in the SUBWAY Opeational Manual.

- Analyzes business records to increase sales.
- Supports local and national marketing initiatives.
- Complete University of Subway courses as directed.

Physcial: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing and walking the entire workday. Must have the ablility to lift 10 pounds frequently and up to 30 pounds occasionally.

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees

• Addressed all personnel issues promptly and professionally.
• Oversaw the daily operations of food processing.
• Ensured that production met health, sanitation, and quality standards set by the corporation, food industry, and government agencies.
• Responsible for coordinating shifts, arranging schedules, and monitoring employee performance.
• Conduct training sessions for staff in areas of cleaning kitchen equipment and preventing damage and injury.
• Help to prepare and cook of food ingredients.

• Ensuring restaurant managers are hiring and retaining team members to help improve productivity and quality of the guest experience
• Business Management-Support the General Manager in managing food and labor costs to increase Restaurant profitability
• Manage the requirements for health and safety training across all outlets and ensure that all outlets are fully up to date on municipality requirements
• Drive performance and sales levels improvements for all restaurants
• Implement practices and procedures and consistently review operational standards with the aim of always improving speed and service quality
• Schedule staff hours and assign tasks for service
• Ensuring that the strictest standards of sanitation, food safety and cleanliness are practiced in every restaurant, by ever team member on a daily basis

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 MANAGE RELATIONSHIPS WITH DISTRIBUTORS AND RESOLVE ISSUES WITH VENDORS PROMPTLY

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 MANAGE KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

8 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Job Summary:

We seek an experienced Sous Chef to lead our high energy bar-restaurant's kitchen. The ideal candidate will embody our kitchen culture, be hands-on, and drive excellence. Key responsibilities include:

Key Responsibilities:

1. Lead and manage kitchen operations, maintaining high standards.

2. Foster a positive kitchen culture, building rapport and respect.

3. Rotate through stations, ensuring process understanding and improvement.

4. Develop and implement efficient stock management, ordering, and inventory systems.

5. Manage administrative tasks: recipe/costing logs, PLU reports, performance reports.

6. Identify and address kitchen issues: menu, plating, team performance, revenue fluctuations.

7. Mentor and discipline kitchen staff, promoting growth and accountability.

8. Drive innovation: research, introduce new suppliers, negotiate costs.

9. Maintain exceptional housekeeping and hygiene standards.

10. Collaborate with management to achieve business objectives.

Requirements:

- 2+ years of experience as a Sous Chef.

- Proven leadership and team management skills.

- Excellent culinary skills, knowledge of traditional and modern techniques.

- Strong administrative and organizational abilities.

- Ability to work under pressure, manage multiple tasks.

- Commitment to maintaining high standards.

- Creative problem-solver, resourceful and innovative.

Reports to: Head Chef

Salary: $3500 (probation, 6 months), potential 10-15% increment upon confirmation

Quarterly Incentives: 25-50% of base salary (performance-based)

Benefits:

- Annual leave: 14 days

- Paid sick leave: 14 days

- Medical claims: $250

- Dental claims: $200

- Wellness claims: $300

Working Hours: 10:30 am - 2:30 pm, 4:30 pm - 1 am (Monday - Saturday)

If you're passionate about culinary excellence and leading a high-performing team, please apply.

Main Duties and Responsibilities

We are seeking a passionate and highly skilled individual to join us as our Chef for our Associate Restaurant in Resort. The incumbent will play an important role in strengthening our Employee Value Proposition for the Resort by providing a high-quality dining experience for our staff.

Key Responsibilities

Menu Planning:

• Design and develop a diverse and attractive menu that meets the needs and preferences of our Resort’s staff. Incorporate seasonal ingredients and local flavors to enhance the dining experience.

Food Preparation:

• Oversee the preparation and presentation of meals in the cafeteria, ensuring all dishes are prepared to the highest standards of taste, quality, and presentation.

Kitchen Management:

• Supervise and coordinate the activities of kitchen staff, including cooks and kitchen assistants. Provide training and guidance to ensure consistency and adherence to culinary standards.
• Monitor and maintain the quality of food and ingredients. Conduct regular inspections to ensure that all dishes meet the hotel’s quality and safety standards.

Inventory Management:

• Monitor, manage and maintain inventory levels, including ordering and purchasing of food and supplies.
• Oversee the proper storage of ingredients.

Health and Safety Compliance:

• Ensure that all food preparation and handling procedures comply with health and safety regulations. Maintain a clean and organized kitchen environment, including proper sanitation practices.

Guest Satisfaction:

• Address any feedback or concerns from staff regarding the cafeteria’s food and service.

Job Requirements:

• Diploma in Culinary or a relevant professional qualification
• 3 – 4 years of proven experience as Chef or Cook, preferably for cafes in a luxury hotel or resort.
• Proven experience of creative approach in developing menus.
• Strong knowledge in food safety and sanitization standards.
• Strong proficiency in kitchen equipment and techniques.

Main Duties and Responsibilities

We are seeking a highly motivated and experienced Banquet Supervisor to join our dynamic team and help us create unforgettable experiences for our guests. The incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• Oversee all aspects of banquet operations, including planning, organizing, and executing events.
• Ensure smooth and efficient execution of banquets, conferences, and other events.
• Coordinate with various departments (kitchen, housekeeping, engineering) to ensure seamless event delivery.
• Ensure that all team members are briefed on the details of the shift ahead.
• Ensure that all service procedures are carried out in accordance to the SOPs of the resort.
• Recruit, train, and supervise banquet staff, including banquet captains and servers.
• Provide leadership and direction for associates while on duty by offering professional skills and leading by example.
• Develop and maintain high standards of banquet service and performance.
• Address associates’ concerns and provide ongoing support and development.
• Provide administrative support for F&B events, including coordination of banquet services, room setups, and guest lists.
• Facilitate effective communication within the banquet team and with other departments.
• Manage banquet inventory, including food, beverages, and equipment. Not limited to monitoring stock levels and place orders as needed.
• And any other tasks assigned by Banquet Manager.

Job Requirements

• Minimum Diploma in Food and Beverage and/or Hospitality Services or an equivalent professional qualification in a related field.
• 3 to 5 years’ experience in a similar capacity, preferably in the hospitality industry. Pre-opening experience would be advantageous.
• Energetic, proactive, positive can-do attitude.
• Ability to work under pressure and in a fast-paced environment.

Thai Bistro Bar is looking for Head Chef cum Staff trainer.

Located at nearest Bendemeer MRT

Salary $6000 to $9000

6 days work week. OT if needed.

Jobscope:

• General Head chef responsibilities - Incharge of restaurant menu, oversees kitchen staffs jobscope
• Well-versed in Thai Cuisine
• Conduct hands-on culinary demonstrations and workshops for staffs, focusing on Thai cuisine and menu development.
• Provide guidance and mentorship to kitchen staffs to enhance their culinary skills and knowledge.
• Assess chefs' performance in the kitchen and provide constructive feedback for improvement.
• Ensure that staffs are well-versed in food safety and hygiene practices.

Qualifications:

• Formal culinary education and certification preferred.
• Strong knowledge of culinary techniques, food safety, and industry best practices.
• Excellent communication and presentation skills.
• Patience and a passion for teaching and mentoring.
• Ability to work in a team and adapt to a dynamic culinary environment.

Benefits

• Incentive scheme 4%, 8%, 12% monthly based on sales target

Key Responsibilities:

• Greeting and seating guests, presenting menus and wine lists, and taking orders accurately and efficiently
• Providing menu recommendations and answering questions about menu items and ingredients
• Maintaining a clean and organized dining area at our Quayside Isle location, ensuring all tables are set to a high standard
• Delivering food and drinks to tables, ensuring quality and presentation are maintained to Sentosa's high standards
• Handling customer complaints and concerns with professionalism and a positive attitude at our restaurant
• Maintaining a deep understanding of our menu and wine list, and keeping up-to-date with changes and promotions

Requirements:

• 1+ years of experience as a service crew in a busy restaurant environment
• A friendly, positive, and professional demeanour with a passion for delivering exceptional customer service
• Excellent communication and interpersonal skills, with the ability to work well under pressure in a busy restaurant
• Ability to multi-task and prioritize tasks in a fast-paced environment
• Strong attention to detail, with a keen eye for presentation and quality
• Ability to work flexible hours, including evenings and weekends

What we can offer

• Incentive scheme 4%-12% monthly based on sales target (after confirmation)
• Working at our beautiful waterfront restaurant nestled in Sentosa Cove. Our view of million-dollar yachts from One Degree Marina is akin to the harbours of Australia for a truly "overseas" atmosphere

Responsibilities

• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered to through effective control systems
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensuring compliance with all applicable food safety and regulations
• To prepare menu items such as sashimi, sushi, etc.

Qualifications

• Has at least 2 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills

Benefits

• Incentive scheme 4%, 8%, 12% monthly based on sales target (after confirmation)

Responsibilities

• Assist in ordering, receiving, unloading, storage, and rotation of merchandise and building of displays at our fish market
• Assist in merchandising, labor, and other operational processes at our fish market to company standards
• Assist in cleaning and processing incoming seafood and food shipments
• Comfortable and adept in handling seafood and machinery
• Sanitize and clean all cutting area and equipment after fish processing work
• Inspect products for quality control
• Able to carry heavy load
• Able to assist with other ad-hoc duties assigned
• Experience working in food production or in an industrial kitchen
• Knowledge of quality assurance practices

Qualifications

• Singaporeans and PRs only
• Has at least 1 years of relevant working experience in F&B establishments of a similar niche
• Understanding of basic food hygiene practices.
• A team player with good and effective communication and interpersonal skills.
• Adaptability to change and willingness to embrace new ideas and processes.
• Ability to work unsupervised and deliver quality work.

We are seeking a passionate and enthusiastic individual to join our team at My Little Coconut, a vibrant and growing beverage and food outlet. As a Beverage and Food Specialist, you will play a crucial role in delivering exceptional customer experiences and ensuring the smooth operation of our business.

Responsibilities:

• Prepare a variety of delicious and refreshing coconut-based beverages, such as milkshakes, smoothies, and iced teas.
• Bake and prepare waffles and pancakes to order, ensuring they meet our high-quality standards.
• Provide excellent customer service, greeting customers warmly and assisting them with their orders.
• Maintain a clean and organized work environment.
• Adhere to all food safety and hygiene regulations.
• Work effectively as part of a team and contribute to a positive work atmosphere.
• Able to manage the outlet single handedly.
• Able to operate the blender, ice machine, and other equipments.
• Able to use the POS terminal to bill and manage accounts.
• Maintain the inventory and make the ingredients order every end of day according to the available stock.
• 6 days work week. 8 to 9 hours working per day.
• Work location - Jalan Bukit Merah

Requirements:

• Strong communication and interpersonal skills.
• Ability to work well under pressure and meet deadlines.
• Passion for food and beverage preparation.
• Attention to detail and a commitment to quality.
• Flexibility to work a variety of shifts, including weekends and evenings.
• Previous experience in the food and beverage industry is preferred.
• Food Safety Course Level 1 certification mandatory.

Benefits:

• Competitive salary according to market standard.
• Opportunities for career growth and development.
• A fun and dynamic work environment.
• Bonus upon successful year one completion.
• Medical Benefit, Annual Leave, OT Allowance, Sales Incentive, Staff drink etc

* T&C apply

Overview: -

• Basic $2950
• 5.5 Days office hours
• Changi Area

Your Responsibilities: -

• Review customers’ contracts and cross-check with sales data for claim processing
• Responsible to resolve unidentified receipts, timely allocation of customer payment & account reconciliation
• Full range of account AR/AP
• Maintain financial records and accounts
• Prepare financial statements and reports
• Conduct monthly AR review with Commercial and send SOA to customers

You will need: -

• Degree or diploma holder with a minimum of 2 years of experience
• Proven experience with SAP and BI Reports.
• Advanced proficiency in MS Excel for efficient and effective handling of large data volumes.

Interested applicants may click "Apply Now" to submit your application.

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We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Sng Peng Hon Benjamin | EA Personnel Licence: R22106277

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• 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
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival