Work Location: Tras Link
Working Week: Tuesday to Sunday (One day rest per week)
Working Hours: 12 hours per day (with a one-hour lunch break)
Monthly Salary: S$8,800 to S$9,800
Job Responsibilities:
- Able to produce more than 200 portions daily and master the whole kitchen yourself - manage all kitchen and food operations, preparation, and cooking.
- Take care of creating social media content for pictures and texts, and have a track record of building a social media Instagram page with 3000+ followers.
- Responsible for managing the company's finances to ensure all the payments internally and externally are accurate and on time.
- Comply with local country food hygiene standards and all health and safety protocols.
- Follow up on the Company’s health and create short-term and long-term plans for the restaurant.
Job Requirements:
- Six years’ experience as a crepe master and restaurant manager specializing in making authentic galettes and crepes from Bretagne, France.
- Possession of a master of product development is an advantage.
- Must have a certificate as a crepe master to know how to prepare the right ingredients and dough traditionally.
- Have six years’ plus as a head chef and possess restaurant management experience on several premises.
- Experience in successfully launching new businesses.
- Fluent in English, French, and Swedish, as you must communicate with internal (shareholders in French and Swedish) and external stakeholders, including French suppliers and clients.
