Total 29,529 F&B / Tourism / Hospitality job vacancies

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

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

• Cleaning and sanitising 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 organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Cook
• Working Location: East - Parkway Parade (Nearest MRT: Marine Parade MRT) or North-East – Seletar Mall (Nearest LRT: Fernvale)
• Working Hours: 5.5 days / 10 am-9 pm ( 1.5-2 hours lunch break)
• Salary Package: Up to SGD 2700 + OT + Performance Bonus (Gross Salary up to SGD 3600)
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge of the Company’s products
• Good personal hygiene practice
• A food hygiene certificate is a plus

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #67107 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. 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 continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Celine Tan | EA Reg No.: R1873694

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

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

• Cleaning and sanitising 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 organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Assistant F&B Manager

- Working hours : 12nn to 11pm (5 days week, max 50 hrs per week)

- Oversees and manage the outlet's operations (inventory management, staff supervision, provide great customer service at all times, ensure high customer satisfaction, handle complaints and feedback)

- Lead by example with good work ethics

- Possess good mentoring and leadership skills to Part-Timers and other colleagues

- Knows how to make cocktails / mocktails (will be a great plus point!)

- Work together with existing team of Baristas to create new drinks

- Weekly report to owner on any updates / events / issues / feedback

Skills required:

- At least 4 yrs of experience as an F&B managerial position (with dinner concept)

- Practice good hygiene & well groomed

- Excellent communication skills

- Loves working with people & enjoys communicating with customers

- Positive attitude with an open mind

Please send your CV to [email protected]. Thank you!

Job Types: Full-time, Permanent, Contract

Benefits:

• Employee discount
• Food provided
• Promotion to permanent employee

Schedule:

• Day shift
• Holidays
• Late shift
• Shift system
• Weekend availability

Supplemental Pay:

• Attendance bonus

Experience:

• Restaurant experience: 2 years (Preferred)

License/Certification:

• WSQ Food Safety Level 1 (Preferred)

Work Location: In person

Our client is a well-established market leader in the F&B industry. They are looking for a Digital Growth Manager to assist their team for the next phrase of their business. They are located in Central – easily accessible.

Key Responsibilities:

• Develop and implement digital strategies to foster business growth.
• Design and execute marketing campaigns aimed at user acquisition, retention, and revenue enhancement across channels such as CRM, SEM, SEO, email, social media, and partnerships.
• Leverage data analytics to refine and enhance marketing campaigns for optimal performance.
• Oversee the creation, testing, and analysis of advertisements to boost efficiency.
• Work closely with cross-functional teams to align growth strategies with overall company goals.
• Prepare and present regular performance reports and forecasts to senior management.
• Conduct market and competitive research to uncover new growth opportunities and stay ahead of industry trends.
• Lead and mentor the marketing team, offering guidance and professional development.
• Keep up-to-date with the latest technologies and best practices in growth marketing to drive innovation.

Requirement:

• Degree in Marketing / Business
• 5 years of relevant experience with 1 – 2 years leadership experience

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified

• Email Address: [email protected]
• EA License No: 19C9682
• EA Personnel No: R2199158
• EA Personnel Name: Soo Wei De

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

Contract Period: 2 Jan 2024 to 31 Dec 2025 with option to extend until 31 Dec 2026 (estimated 950 hours per year)

Working Hours:

• Normal Working hours : 7:30am to 12:30pm OR 8:30am to 1:30pm, without lunch break (tentatively Monday to Friday)
• Additional working hours : 8:30am to 4:30pm for 10 school days to help support the school exam periods, inclusive of 45 min lunch break
• *Ad-hoc Basis - during school holidays in June, November and December, the Part-Time Food Lab Assistant may be called upon by the school to support our teachers during practical lesson
• Working hours may vary according to school needs and requirements
• Service not required on Saturdays, Sundays, gazetted public holidays and MOE school holidays* (except on ad-hoc basis as mentioned above)

Job Description:

• Daily duties include general cleaning of kitchens, preparation of food and assist teachers during cookery and NFS theory lessons
• Weekly duties (preferably on Fridays) include cleaning of cookers, ovens and sinks. Clear fridges of unwanted/ spoilt food and wipe shelves
• General cleaning, maintenance of kitchen and assist in stock take or any other duties assigned by the Reporting Officer/ Teacher-In- Charge

Job Requirements:

• Able to communicate in English to support the teachers in preparation of practical lessons
• Experience working in school as Nutrition & Food Science Food Lab Assistant is preferred

Interested candidates please submit your resume/CV and include the following details:

1. Full name as per NRIC

2. Residential address (for job matching by location)

3. Minimum expected hourly salary

4. Relevant education/qualification certificates and testimonials

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

• Cooks guests' orders according to their preferences
  Employs food safety best practices and makes sure that all kitchen sta! members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour Experiments to come up with new specialties that will draw diners into the restaurant
• Coaches the sous chef and other members of the kitchen sta!, so they perform at their best
  Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience Works quickly and accurately during busy periods, such as weekends and evenings
• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-sta!ed or the restaurant is particularly busy
• Takes direction and works with the restaurant's administrative team

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

We are looking for an ambitious and talented Sous Chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience of Sous position or equivalent
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

The role includes

• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

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

· Cleaning and sanitising 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 organising the storeroom

· Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

Looking for Waiter / Captain to work in Buffet Resturant.

As the only restaurant in the Hall of Fame for AsiaOne's People Choice Awards, after having being voted the Best Buffet Restaurant in Singapore for 7 consecutive years, we invite you to be part of the award winning F&B team as you take on the following responsibilities:

• Upkeep a conducive dining experience for our guests through proper table setup in accordance with SOP and consistent maintenance of cleanliness in the restaurant.
• Ensure our guests are kept hydrated and refreshed during their dining with prompt water replenishment and replacement of soiled cutleries.
• Extend wholehearted friendliness with personalized touches to F&B patrons and ensure their comfort and satisfaction at all times.
• Work closely with the team or other necessary departments to deliver WOW moments, especially if our guests are here to celebrate a special occasion.

Join us if you are a service-oriented individual who loves food and having fun at work! Interested applicant should be able to work independently in a fast paced environment on rotating shifts.

Job Description:

• Preparation for opening and closing of restaurant and retail space.
• Welcome customers and bid farewell as they leave the restaurant.
• Help customers to settle down and advise on ordering system.
• Answering queries regarding services, menus, offers or any other product related queries.
• Serve food to customers in an effective and polite manner.
• Assist kitchen staff whenever required.
• Clean tables after customers have left and clearing dishes throughout customers dine in.

This job has the following work schedule:

• Retail hours
• 5.5 days / week
• Overtime
• Parkway Parade

Benefits & Perks

This job has the following benefits:

• Medical coverage
• Employee discounts
• Training & professional development
• Paid overtime
• Paid sick leave

We regret only short-listed candidate will be notified. All applications will be treated with the strictest confidence.

By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

YOUR SUCCESS IS OUR ACHIEVEMENT!

EA License No: 05C3451

EA Personnel Reg No: R23113395

Ashley Soo Li Kim

Position: Cook / Chef

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide

Salary: $2800-$3000

If interested, submit your resume and contact me here

Whatsapp +65 8854 1564 (Albert) | https://wa.me/6588541564

Yap Teck Huat Reg No: R24122623

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Scope
-stir fry rice and noodle dishes

Responsibilities:

• Supervises all sales activities of Sales Managers, Assistant Sales Managers, and Sales Executives to ensure they achieve the goals of the Hotel marketing plan.
• Secures new and repeat business for the hotel by monitoring interactions with airlines, travel agencies, commercial enterprises, private clubs, and professional associations in local, domestic, and international markets. Maintains contact with planners, corporate accounts, incentive buyers, airlines, and wholesalers through personal sales calls, telephone contacts, and written communications.
• Evaluates current and potential markets/trends, coordinating all activities to maintain and increase revenue through added business volume and higher rates.
• Generates and promotes leads for other departments within the Hotel.
• Reports to both the Director of Sales and Assistant Director of Sales on new potential market areas that need coverage.
• Ensures that all sales staff are fully aware of competitors' activities at all times.
• Assists in organizing familiarization and site inspection trips to the Hotel for clients.
• Helps implement effective sales systems and procedures to ensure efficient execution of all group meetings and functions.
• Responsible for distributing sales-related information to other departments as appropriate. Meets clients during pre and post functions or meetings to ensure effective communication and feedback regarding client needs.
• Attends major promotional events to boost sales for the Hotel.
• Maintains high visibility for the Hotel in major market areas through direct sales solicitation, telephone, fax contact, and written communications.
• Assists in creating the Annual Revenue Plan.
• Assists in developing, implementing, and monitoring action plans to ensure Revenue Plan objectives are achieved.
• Designs and implements special programs to achieve greater productivity by:Increasing average rates
  Increasing occupancy
• Boosting business volume during challenging periods
• Enhancing local food and beverage banqueting sales
• Manages key accounts and oversees the selling and servicing of group business.
• Coordinates the development of all promotional materials.
• Provides direction on and conducts market research.
• Monitors competitors' activities.
• Maintains close collaboration with Regional/Corporate Sales teams and those of other ICHG hotels to ensure the hotel receives appropriate corporate consideration, direction, and support.
• Plans and executes sales trips to major market areas.
• Attends major travel functions to promote sales for the hotel.
• Under the guidance of superiors, directs all sales activities for Sales Managers and Sales Executives to ensure they meet the goals of the Revenue Plan.
• Produces monthly Sales reports and forecasts.
• Meets with guests from major producers/organizers of significant events staying in the hotel to ensure customer satisfaction.
• Establishes and continually updates mailing lists.
• Organizes and attends major sales/PR-related functions within the hotel.
• Works with Superiors and the Human Resource Manager to ensure the departmental performance of staff is productive.
• Duties include:Ensuring training needs analysis of sales staff is conducted and training programs are designed and implemented to meet these needs.
• Conducting probation and formal performance appraisals in line with company guidelines.
• Maintaining up-to-date staff records and approving leave requests, etc.
• Coaching, counseling, and disciplining staff, providing constructive feedback to enhance performance.
• Regularly communicating with staff and maintaining good working relationships.
• Performs any other duties assigned by Management.

Requirements:

• With 4 years of sales experience in the hotel industry field.
• A diploma or degree holder, in hospitality management or business related discipline.
• Positive, dynamic and results-oriented

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R23117856

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Tasks

• Design and develop high quality WPF application that meets user needs and product objectives.
• Review and enhance the architecture of the product continuously.
• Analyze and suggest adoption of the latest technologies, tools, and processes.
• Implement scalable code using design patterns and best practices.
• Troubleshoot and debug performance and memory bottlenecks with latest tools and methodologies.
• Perform code reviews to ensure code quality and adherence to coding standards.
• Mentor other developers and provide technical guidance.

Qualification

• Degree in Computer Science, Engineering, or a related field.
• Minimum 10 years of experience in software development, with at least 5 years focused on WPF development
• Proficiency in C# programming language and .NET Framework and strong understanding of MVVM architecture and its implementation in WPF applications.
• Familiarity with asynchronous programming and multithreading.
• Experience with designing and developing customer user controls, data binding and styling in WPF.
• Experience with test driven development (TDD) and mocking frameworks.
• Familiarity with agile development (e.g., SCRUM) and relevant certification as well as experience in wide variety of development tools and continuous integration environment (e.g. Rational Team Concert, Jenkins, GIT, Jira)
• Leadership abilities, including the ability to motivate and inspire team members
• Understanding of RF communication and radio monitoring equipment a plus.
• Good problem-solving skills and a passion for continuous improvement.
• Able to work independently and communicate effectively in a multi-national organization.

Job model – Onsite

The Food Production and Planning Executive is responsible for the planning of the production schedule, and production to ensure customer orders can be produced on-time and in-full. He/She should ensure that the production schedule adheres to plant’s capacity and quality requirements (including halal standards), and that schedule-related capacity losses are minimised.

Your Key Responsibilities:

• Develop production schedule: Work with the team and other functions to develop production schedules that take into account factors such as production capacity, inventory levels, and customer demand.
• Monitor inventory levels: Responsible for monitoring inventory levels of raw materials, work-in-progress, and finished goods to enable smooth production without disruption and without creating unnecessary inventory of finished goods.
• Analyse production data: Analyse production data to identify trends, opportunities for improvement, and areas for cost savings.
• Perform daily production tasks.
• Perform quality control checks and inspections to ensure products meet food safety and quality standards
• Set up, operate, and maintain specialized food processing equipment.

Qualifications and requirements:

• High school diploma or equivalent, with vocational or technical training in food processing preferred
• 1-2 years of experience working in a food or vegetable processing factory environment
• Able to use at least email, excel and Google to be efficient and resourceful
• Possess driving license is a value-add
• Possessing a food certificate to work in a Singapore food facility is a must.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

In charge of coffeshop stalls and manage the daily operations. Prepare to work night shift , and and graveyard shift. Familiar with chinese cuisine , such as roast meat, chinese dishes. Able to teach new cooks and train new cooks . Prepare menu and create new recipe for the outlets. Manage a team of junior cooks.