Total 980 kitchen crew job vacancies in Others category in Singapore

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

We are looking for interested applicants to join our newly opened outlet at Boat Quay!

Up to hourly rate of $13.45

RESPONSIBILITIES
- Ensure the service level is achieved and exceed our guest expectation through providng friendly services and providing a clean and comfortable dining/takeout experience
- Carry out efficient and accurate delivery of customer order promptly within the established speed of service guidelines
- Promote new products and be knowledgeable on current promotions
- Be compliant with all government and BK policies/regulations
- Support the Restaurant Management Team and provide feedback to the Outlet Manager.

QUALIFICATIONS
- Applications open to Singaporeans and Permanent Residents only
- Entry level candidates are welcome to apply as training will be provided
- Positive attitude and able to handle pressure
- Able to work evenings, weekends and Public holidays

Interested applicants may also approach the Boat Quay Outlet to apply or via our online portal at https://www.burgerking.com.sg/Career/Apply/5

Jetstar thrives on innovation. We are always looking to employ ambitious, proactive team-orientated professionals to help our business work smarter and more efficiently. You will be encouraged to think innovatively whilst developing and maintaining best practice.

As part of the Jetstar Asia’s Scheduling team, you will have the opportunity to work with internal stakeholders and external training partners to ensure crew training resources are efficiently utilize to achieve the training outcomes. You are also responsible to manage all crew uniform and leave allocation to ensure manpower resources for daily operations are well maintained.

Key responsibilities of this role are:

• Build Tech and Cabin Crew rosters in accordance with ANR regulations and Company requirements and policy.
• Monitor and update Tech and Cabin Crew documents and licenses, to ensure within the compliance.
• Plan and monitor SEP (Safety Emergency Procedures) and liaise with the stakeholders on the records and planning considerations.
• Plan forecasted Simulator programs for all Pilots and ensure all pilots have valid documents. Do recovery on training if required, monitor and update recency records and liaise with Training Department on other training requirements.
• Process productivity hours for Tech Crew and Cabin Crew for payroll processing. Liaise with People’s Team, Cabin Crew Department and Head of Flying Operations for payroll matters.
• Record and provide relevant statistic, analysis and crew manning forecast to stakeholders when required.
• Support as required on the 24-hour Operation tasks, assist Operations with day to day manning if needed.
• Assist with administrative tasks within the Team and Training Department (for Training requirements such as Reactivation, Requalification, Induction, Command).
• Collaborate with other stakeholders to improve the process within the team.
• Any ad-hoc project as required.

To be successful in this role, you will need to demonstrate the following skills & experiences:

• Minimum Diploma in any discipline or equivalent
• Fresh University Graduate in Aviation field of study is welcome
• Experience in crew scheduling role within an airline preferred
• General understanding of airline regulations relating to crew scheduling
• Demonstrate ability to work under pressure, balancing multiple time sensitive matters
• Ability to work independently and work well with all levels of stakeholders
• System savvy and have systematic thinking process
• Proficient in Microsoft Excel

Locations:

• Bedok Mall
• Changi City Point
• Tampines Mall
• White Sands

Compensation:

• Food Service Crew (Full-Time): $2,000 - $2,600
• Outlet Manager: $2,600 - $3,000

Why Choose Us?

• Competitive Pay: Attractive salary packages with guaranteed yearly increments.
• Bonus and Incentives: Enjoy monthly performance incentives and annual bonuses up to two months' salary.
• Career Development: Experience rapid career advancement and professional upskilling opportunities.
• Comprehensive Benefits: Full medical coverage including dental, nutritious daily meals, grooming allowance, and more.
• Learning Opportunities: Benefit from 100% sponsorship for Private Conversation Language lessons in English and up to 100% study grants sponsorship.
• Financial Support: Access to 0% interest loans up to 10x your basic salary.
• Work Schedule: 54 hours per week across 5 days.

Job Responsibilities:

• Prepare and make wraps, assemble daily bowls adhering to our high standards of quality, safety, and hygiene.
• Conduct light-cooking tasks such as boiling, and preparing side dishes and sauces.
• Manage raw food ingredients preparation including meat, poultry, and vegetables.
• Execute food preparation processes such as thawing, washing, cutting, marinating, and portioning according to SOP.
• Setup and replenish the salad bar with fresh ingredients.

Join Us If You Are:

• Passionate about food service and quality.
• Eager to grow and take on new challenges.
• Committed to safety and cleanliness.
• Ready to be part of a dynamic and supportive team.

EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703

- assist in day-day operations of the kitchen

- monitors kitchen operations to ensure compliance Health Science Authority of Singapore

- assist in the implementation and management of kitchen policies and procedures

- capable of performing the duties of all kitchen positions

- prepare staff roster and recommendation for training

- plan menus, prepare weekly marketing list

- liaise with relevant department with regard to the purchase of kitchen equipment and food items

- possess food hygiene and relevant certificate

Looking for Someone with Passion for Modern Japanese Cuisine!

Able to maintain daily mis-en-place and prepare ingredients, ensuring safe and sanitary food-handling practices.
Highest standards and consistent quality in the daily preparation expected.
Interest in learning new products, recipes and preparation techniques.

Qualifications:
Basic Food Hygiene Certificate
Minimum of 1years in basic culinary position, preferably in Japanese cuisine
Must possess knowledge of fine dining culinary techniques
Certificate in Culinary preferred

- Induction and training/development of employees in line with the Subway® brand’s training requirements – you will lead by example!

- Assisting restaurant manager by creating and managing the staff schedule

- Checking in deliveries, order matching and daily banking

- Prepare required paperwork in relation to stock and sales. Prepare employee pay and timesheets

- Manage cash balances and minimise wastage

- Ensure 100% compliance in accordance to Subway® and council guidelines

- Perform inventory management and stock control including weekly stock take and reports

- Analyse the Weekly Sales & Inventory Report to improve the business

- Direct and undertake housekeeping activities such as maintaining store cleanliness and presentation

- Implement in store marketing material and POP in line with campaigns

- Ensure safety procedures are followed to prevent injury

- Provide a safe work environment for employees and customers

- Promote and encourage a high level of customer service amongst employees

- Handle unresolved and/or escalated customer complaints

- Deliver a high standard of service when dealing with products, sales, enquiries and catering for customer needs

Requirement

• Cheerful, outgoing and willing to meet people
• Customer service oriented personality
• Good interpersonal skill and willing to learn
• Must be a team player, proactive, pleasant and friendly
• Able to work on weekends and Public holidays
• Preferred to have food & hygiene certificate

EA License 23C1570

EA Personnel R22108199

Responsibilities

• Be an ambassador for the Brand and at all times portray a professional and customer-oriented image
• Provide excellent customer service while achieving sales target
• Assess customers’ needs and provide assistance and information on product features
• Follow and achieve department’s sales goals on a monthly, quarterly and yearly basis
• Build productive trust relationships with customers
• Maintain and manage merchandise displays and inventory
• Perform and abide to all Operational Procedures
• Process POS (point of sale) purchases
• Team up with co-workers to ensure proper customer service
• Suggest ways to improve sales (e.g. planning marketing activities, changing the store’s display)

Requirements

• A team player and must be comfortable to work in fast paced environment
• Solid communication and interpersonal skills
• A friendly and energetic personality with customer service focus
• Ability to perform under pressure and address complaints in a timely manner
• Must be able to work retail hours (i.e. shift work, public holidays and weekends)
• Minimum secondary education level
• Those with experience will be considered for Senior Positions.

Location: Orchard / Raffles City / MBS / Parkway Parade

Full Time / Permanent Part Time welcome

Click "APPLY" or WA 9672 7530

• Lead the junior cooks in food preparation.
• Cook all kinds of INDIAN foods such as authentic South Indian tiffin & North Indian curry etc.
• Pratta Making and Cooking, Nool Pratha Bun Pratha, Chapathi Making.
• Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan
• Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North indian Lunch Thali
• Cook North indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• Cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani
• Ensure that food preparation areas are kept clean and tidy, up to NEA food hygiene standards.
• Extend recipes to facility population requirements.
• Fill pre-preparation and inventory pull sheets before every meal.
• Orient and train program for inmate workers.
• Stick to sanitation and safety program.
• Display good communication and human relation skills as per Food Service Manager’s directions.
• Support manager to manage high level of good client relations.
• Develop and set up local procedures for receipt, check and food and non-food issue.
• Cook varied regular and special diet foods for balanced healthy diet.
• Prepare meat, fish, poultry, vegetables and shell fish, soups, gravies, sauces and desserts.
• Use varied kitchen equipment in large quantity food production.
• Conduct administrative and human resource management functions with supervised staff.
• Offer advice, counsel and instruction to staff members.
• Handle disciplinary measures appropriate to authority delegated.
• Execute Equal Employment Opportunity policies and program.
• Oversee food preparation for adherence to quality standards.

Job Requirements

• Minimum 5 year of experience working in kitchen as food preparation and/or cooking.
• Minimum certificate in relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.
• Willing to work shift hours, Weekends and Public holidays

Working Location: Tuas

Working hours: 8am-5pm, 6 days work week.

Job Description:

• Maintain safe food handling practices and station cleanliness
• Assist in food preparation (e.g. cutting of fruits and vegetables)
• To carry out any other duties and responsibilities as assigned by the Executive Chef.

Job Requirements:

• Applicants without experience are encouraged to apply as training provided.
• Able to work weekends, and public holidays

Other Details:

• Company transport provided

Job Highlights

· Need to work on weekend and PH

· Must have relevant expirence

Job Description

· Provide warm and friendly service to our customers.

· Taking orders and responding to customer queries, resolving issues where possible and referring to managers when needed.

· Serve food and beverage timely and accurately.

· Ensure cleanliness of the restaurant at all times.

· Process cashier transactions.

· Perform ad-hoc duties when required

· Provide answers to queries presented by clients regarding services and offers made available by the restaurant

· Clean all tables after clients have left and get such tables prepared for the next set of clients

· Serve and pack warm foods to clients in an effective manner and in strict accordance to the orders of such clients

· Assist kitchen staff and outdoor delivery staff whenever such assistance is required

· Maintain chart of all available deals and products periodically and refresh such chart on daily basis.

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

Hiring for Bugis Junction

Timing between 5pm -9.30 /10pm. ( Negotiable)

No need to take orders.

Hiring evening service staff to assist beverage making,food serving and table clearing.

Able to read and converse simple English.

Standing working environment.

Have a Positive and Willing to learn attitude.

Meals and uniform provided.

Training provided.

Job Requirements:

• Basic kitchen and cooking knowledge

Job Scope:

• Opening and closing of the kitchen.
• Mise en place and prepare food orders.
• Ensure the kitchen is clean, well maintained.
• Assists in inventory check and ordering.
• Carry out other duties as assigned by Supervisors.

4 days work week (Required to work on PH/Weekends) - 9hours/shift, exclude break

Open to Singaporean/PR only

Job Description:

• Responsible for the setting up the outlet
• Punctual, well groomed and attired in the required uniform
• Well-versed and familiar with the menu, take orders, set tables, serve food and beverages.
• Clear and clean tables after guests leave, report any complaints and ensure cleanliness.
• Coordinate with the Kitchen crews, notify the manager or in charge on any safety hazard.
• Perform any other duties as required by the Outlet Manager / Supervisor.

Job Requirements:

• Cheerful, outgoing and energetic
• Good Interpersonal and Communication Skills
• Customer Service Oriented
• Proactive approach towards guests
• Product Upselling
• Personal Hygiene & Well-groomed

Roles & Responsibilities

Able to cook Pakistani & North INDIAN CUISINES AND MALAY CUISINES
SUCH AS PRATA, MURTABAK, THOSAI, Roti, Naan,Tandoori, kebab, BRIYANI.

Must have experience to handle essential Pakistani kitchen equipment such as clay tandoor

Able to make indian Kebabs and Tandoori snacks and chapati / Roti

Able to work Non-Aircon area and food stall

Cook and prepare all types of kebabs, starters, hot plate breads and chapatti

Maintaining inventory list, and stock management

Ordering food ingredients from suppliers

Planning of weekly schedule

Training and coaching of staff, handling of staff issues and assisting in evaluating of staff

Prepare maintenance report, food loss report

Capacity to work under pressure during the extremely busy period.

To introduce new dishes and menus.

To ensure that all the dishes are freshly prepared and the food standards are met.

Plan and arrange ingredients for next day preparation and orders.

Need to understand the customer requirements, as per order.

Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.

Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

Cook menu items in cooperation with the rest of the kitchen team.

Stores all food properly and safely, marking the date and item.

Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.

Manage kitchen staff and coordinate food orders

Supervise food prep and cooking

Check food plating and temperature

Establish portion sizes

Schedule kitchen staff shifts

Price menu items in collaboration with the Restaurant Manager

Order food supplies and kitchen equipment, as needed

Train kitchen staff on prep work and food plating techniques

Store food products in compliance with safety practices (e.g. in refrigerators)

Organized and able to keep on top of multiple orders

A team player

US PIZZA is making its mark as one of the fastest-growing pizza franchising brands in South East Asia!

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

~Good in computer in microsoft words, excel

~Support office operation

~To prepare quotations and invoices

~English & Chinese both written & speaking

~Working hours Monday to Friday 8:30am to 5:30pm

~Experience minimum 1 years in office admin

~Human resource or accounting bankground will have advantage

- MANAGE AND TRAIN NEW STAFF

- OVERSEE THE OPERATION BY HELPING RESTAURANT MANAGER ON DUTY

- CHECK INVENTORY AND ORDER SUPPLIES

- PREPARE, COOK FOOD FOR THE RESTAURANT

- CHECK HYGIENE DAILY AND PERFORM QUALITY CHECK OF INGREDIENTS

- CLEAN ALL AREAS OF THE RESTAURANT

- IN CHARGE OF WEEKLY SCHEDULING OF STAFF

-

US PIZZA is making its mark as one of the fastest-growing pizza franchising brands in South East Asia!

US PIZZA is making its mark as one of the fastest-growing pizza franchising brands in South East Asia!