Total 15 Senior Executive cake pastry chef job vacancies in D09 Cairnhill, Orchard, River Valley

Responsibilities for Executive Chef

• Create new items for the menu
• Ensure all food safety regulations are followed
• Inspect the quality of the food
• Be aware of new culinary trends and recipes
• Coordinate all of the kitchen staff
• Hire and train new kitchen staff
• Manage special dietary needs
• Oversee purchasing to stay within certain budget
• Specialised in french cuisine

Qualifications for Executive Chef

• 10 years of experience in the culinary arts
• Ability to manage an entire kitchen
• Budgeting skills to control costs
• Incredible food preparation abilities
• Ability to handle multiple tasks at once
• Deep knowledge of the food industry and trends
• Incredible time management skills
• Ability to pass a background test
• Ability to create new menu items

Basic Function:

Responsible to assist the Outlet Chef in the efficient operation of culinary areas to continually support the kitchen services to the hotel guests and associates.

Duties and Responsibilities:

1. Assist the Outlet Chef in being responsible for the Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel.
2. Maintain the Hotels cuisine concepts and standards for food preparation and presentation.
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
4. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
6. Enforce Marriott’s 43 point Sanitation Checklist by ensuring all Kitchen areas are inspected on a monthly basis.
7. Achieve departmental Budget goals by maintaining efficient cost expenditure.
8. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
9. Ensure the completion & critique of the wage progress report on a weekly basis.
10. To ensure the awareness & enforcement of all Marriott S.O.P.’s.
11. To enforce operational Standards that are reviewed periodically and then updated and improved.
12. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
13. To ensure the efficient scheduling of Associates.
14. Ensure the accurate supervising of the Associates time control and payroll systems by working with Accounting and HRD.
15. To assist the Outlet Chef in supporting Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
16. To implement a departmental daily “15 Minute” training program.
17. To assist in the execution of Culinary Associate reviews, ensuring appraisals in a professional and timely manner.
18. To supervise all aspects of Associate management including hiring and discipline in conjunction with the Outlet Chef.
19. To train subordinate supervisors in effective “coaching and counseling” and the correct process of progressive discipline.
20. To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD.
21. To practice “open door” policy to all Associates.
22. Periodically plan outside Associates activity to promote teamwork.
23. To be responsible for maintaining outlet safety at all times.
24. To be responsible for asset management of all outlet property and facilities.
25. Conduct a preventative maintenance inspection on a monthly basis.
26. Promote positive inter-departmental relations through candid communication and cooperation.
27. Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
28. Perform any reasonable request made of management which is not lift threatening or against the law.
29. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
30. Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.
31. Responsible and to focus yearly culinary balance score card to achieve goal
32. Perform other duties as assigned by supervisor

Job Profile and Qualifications:

1. At least vocational certificate in culinary and with preference of bachelor's degree in culinary field
2. At least 4 years experience in culinary operation and supervision
3. Good in interpersonality and creative skill

We regret that only shortlisted applicants will be notified.

Job Overview

We are seeking a talented and experienced Burmese Executive Chef to lead our culinary team. The ideal candidate will have a deep understanding of Burmese cuisine, innovative cooking techniques, and exceptional leadership skills. This role involves menu planning, ensuring food quality, maintaining kitchen standards, and managing the team to deliver a memorable dining experience.

Key Responsibilities

Menu Development and Culinary Expertise

• Design and curate an authentic and innovative Burmese menu that reflects traditional flavors while incorporating modern trends.
• Ensure all dishes are prepared and presented according to the highest standards of taste and aesthetics.
• Experiment with new recipes, seasonal ingredients, and techniques to keep the menu fresh and exciting.

Team Leadership and Management

• Recruit, train, and mentor kitchen staff to ensure seamless kitchen operations.
• Supervise daily kitchen activities and provide clear instructions to team members.
• Foster a positive, collaborative work environment that encourages growth and creativity.

Operational Management

• Oversee kitchen inventory, procurement, and supplier relationships to maintain cost efficiency.
• Ensure compliance with health and safety regulations, including cleanliness and sanitation standards.
• Monitor food costs, portion control, and waste reduction.

Customer Experience

• Collaborate with front-of-house staff to address guest feedback and ensure satisfaction.
• Occasionally interact with customers to explain dishes and promote Burmese culinary heritage.

Qualifications

• Proven experience as an Executive Chef or Head Chef in a reputable establishment, preferably specializing in Burmese or Southeast Asian cuisine.
• In-depth knowledge of Burmese cooking techniques, ingredients, and cultural significance.
• Strong leadership, organizational, and interpersonal skills.
• Ability to work under pressure while maintaining quality and consistency.
• Culinary degree or equivalent professional certification is preferred.

Key Competencies

• Creativity and passion for Burmese cuisine.
• High standards of cleanliness, safety, and professionalism.
• Excellent communication and problem-solving skills.
• Financial acumen for budgeting and cost control.

Benefits

• Competitive salary and performance-based incentives.
• Opportunity to lead and innovate in a dynamic, culturally rich environment.

How to Apply

Please submit your resume, portfolio (if applicable), and a brief cover letter detailing your culinary journey and passion for Burmese cuisine to [email protected]

The Executive Chef plays a critical and multifaceted role in the kitchen, overseeing not just food creation but the entire culinary operation. He/She is a dynamic leader who must be both creative and highly organized, with the ability to balance the artistic aspects of cooking with the operational and financial realities of running a successful kitchen. Their leadership ensures that the kitchen runs efficiently, maintains high culinary standards, and delivers an exceptional dining experience.

Here's an expanded breakdown of the key responsibilities for this role:

Menu Planning and Development:

• Creative Vision: The Executive Chef is responsible for designing menus that reflect the brand's culinary identity, meet customer preferences, and stay aligned with industry trends.
• Seasonal and Local Ingredient Focus: Ensuring the menu evolves based on seasonal ingredients, local sourcing, and cost-effective planning.
• Recipe Development: Creating, testing, and refining recipes, keeping in mind portion control, consistency, and flavor profiles that meet customer expectations.

Food Quality and Presentation:

• Consistency: The chef must maintain high standards of food quality across all dishes, ensuring each plate meets the establishment’s vision, from taste to presentation.
• Quality Control: Regularly inspecting dishes for taste, portion size, and aesthetic quality, and making adjustments as needed.
• Innovation: Leading the development of new dishes, concepts, or culinary techniques to keep the menu fresh and exciting.

Staff Management and Leadership:

• Team Leadership: Managing and training a team of chefs, cooks, and kitchen staff, providing guidance, mentorship, and leadership to maintain morale and productivity.
• Workplace Culture: Fostering a positive and professional environment, encouraging teamwork, creativity, and efficiency.
• Scheduling and Labor Management: Organizing staff shifts, ensuring adequate coverage for kitchen operations, and addressing any staffing issues.

Cost Control and Budgeting:

• Cost Management: Overseeing the kitchen’s budget, managing food costs, and minimizing waste. This includes tracking inventory, ordering supplies, and ensuring that food is prepared and stored properly to avoid spoilage or waste.
• Profitability: Working with the management team to ensure the kitchen's financial health by balancing food quality with cost-effectiveness.
• Supplier Relations: Building relationships with suppliers to ensure high-quality ingredients are consistently delivered at competitive prices.

Health and Safety Compliance:

• Hygiene Standards: Ensuring that the kitchen operates with the highest hygiene standards, including cleanliness, safe food handling, and equipment sanitization.
• Food Safety Protocols: Implementing procedures to prevent contamination, cross-contamination, and ensuring proper storage of ingredients and prepared foods.
• Health and Safety Regulations: Ensuring full compliance with local health codes, food safety regulations, and occupational safety standards.

Kitchen Operations and Workflow:

• Efficient Workflow: Designing the kitchen layout and workflows to optimize productivity, minimize errors, and ensure smooth operation during peak hours.
• Equipment Maintenance: Overseeing the maintenance and proper functioning of kitchen equipment, ensuring that all tools and machinery are in good working order.
• Event and Catering Coordination: If relevant, managing large-scale events, banquets, or catering orders, ensuring that food is prepared and served according to client specifications and timelines.

Continuous Improvement:

• Feedback Loops: Encouraging feedback from customers and staff and using it to make necessary improvements in the kitchen operation and food quality.
• Training and Development: Regularly providing training for staff to refine their culinary skills, learn new techniques, and stay up-to-date with trends in the culinary world.

Collaboration with Management:

• Cross-Department Collaboration: Working closely with the front-of-house team, managers, and other departments to ensure the overall success of the operation.
• Guest Satisfaction: Understanding the customer experience from start to finish, ensuring that food is served promptly, at the right temperature, and with the expected level of quality.

GOODWOOD PARK HOTEL PRIVATE LIMITED

An established Heritage Hotel located at one of Singapore's most prestigious addresses, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join us.

Reporting to the Executive Sous Chef, your job responsibilities include, but not limited to:

Duties & Responsibilities

· Assist in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.

· Supervise the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.

· Ensure that the departmental food cost and operational budget is strictly adhered to and all the costs are strictly controlled.

· Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

· Ensure the quality of food preparation is in accordance with the established standard.

· Ensure the cost effective production of raw materials so as to minimize wastage.

· Create new dishes for menu planning.

· Ensure the highest hygienically standard in preparation, storage and handling of food according to ENVstandards.

· Liaise with Central Purchasing Department on new products and innovations.

· Conduct interviews and selects applicants.

· Conduct disciplinary actions on employees.

· Perform any other duties as may be assigned from time to time by the Management

Requirements:

· 3 years of relevant experience in a Junior Sous Chef Position.

· Able to do shift work, weekends and public holidays.

· Able to start within short notice

· Good time-management skills and able to work under pressure

Founded in 2008, Chamoon Royale has been focused on fresh, high-quality ingredients, attentive and meticulous service, and a naturally elegant dining experience. Our goal is to create a high-quality dining experience and atmosphere that is perfectly suited for business banquets and gatherings of high-end clientele.

Job Description

We are looking for an Executive Chef with a deep understanding of Chinese cuisine, particularly hotpot, who can inspire and lead our kitchen staff. The ideal candidate will have extensive experience in menu development, kitchen management, and maintaining high culinary standards.

Responsibilities

· Oversee all kitchen operations, ensuring consistency and quality of dishes.

· Develop and refine menu items, incorporating authentic and innovative hotpot offerings.

· Manage and train kitchen staff, creating a culture of excellence and teamwork.

· Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.

· Monitor food costs, inventory, and ordering to maximize efficiency and minimize waste.

· Collaborate with the management team on menu planning and special events.

· Stay updated on culinary trends and incorporate them into the menu.

Qualifications

· Proven experience as an Executive Chef or similar leadership role in a Chinese cuisine setting with at least 8 years of experience within the F&B industry.

· Deep understanding and passion for Chinese cuisine.

· Strong leadership, organizational, and communication skills.

· Ability to create and execute innovative and authentic menu items.

· Knowledge of food safety and sanitation regulations.

· Culinary degree or equivalent experience is preferred.

Responsibilities

Assist the management to achieve the forecast and meet the company budget

Co-ordinates with agent on marketing promotion so as to maximize the revenue

Oversee smooth operations and ensure cost effectiveness in inventory control management

Implement business strategies to increase profitability of F&B operations

Designing new dishes to fit the menu

Encourage co-operation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen

Managing human resources, including staff hiring, training promotion and termination

Requirement

Working knowledge of F&B profession principles and practices

Human resources management skill

Familiar ordering and inventory system

Awareness with culinary trends and best cooking practices

Good interpersonal communication and presentation

Responsibilities for Executive Chef

• Create new items for the menu
• Ensure all food safety regulations are followed
• Inspect the quality of the food
• Be aware of new culinary trends and recipes
• Coordinate all of the kitchen staff
• Hire and train new kitchen staff
• Manage special dietary needs
• Oversee purchasing to stay within certain budget
• Specialised in french cuisine

Qualifications for Executive Chef

• 10 years of experience in the culinary arts
• Ability to manage an entire kitchen
• Budgeting skills to control costs
• Incredible food preparation abilities
• Ability to handle multiple tasks at once
• Deep knowledge of the food industry and trends
• Incredible time management skills
• Ability to pass a background test
• Ability to create new menu items

The Executive Chef manages kitchen personnel. He/She is responsible for making the administrative decisions for the kitchens. He/She reviews food and beverage purchases as well as develops and standardizes recipes. He/She designs food preparation aesthetics. He/She plans special menu items, designs menus and determines menu prices. He/She maintains safety and sanitation in the kitchens and maintains equipment. He/She recruits, deploys and develops kitchen personnel.
~ Apply principles of basic microbiology.
~ Apply principles of food additives in menu creation.
~ Apply principles of food chemistry.
~ Apply principles of organic and biological chemistry.
~ Apply sensory analysis to food and beverage preparation and presentation.
~ Develop a business plan.
~ Develop a risk management framework, policy and process.
~ Develop and establish financial budget and plans.
~ Develop and maintain business continuity strategies, policies and guidelines.
~ Develop service recovery framework.
~ Drive customer loyalty for service excellence.
~ Establish business strategies for the business function.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage culinary operations.
~ Manage food & beverage operations.
~ Manage high volume food production operations.
~ Manage revenue management.
~ Oversee cost controlling and food purchasing activity.
~ Plan and develop menus for food service establishments.
~ Provide leadership during crisis situations.

Brief description of the Restaurant

Located in the heart of Orchard Road, Lawry’s The Prime Rib Singapore is distinguished for its exceptional American cuisine; serving only the best.

Overlooking the vibrant streets of Orchard Road through the 4-metre-high floor-to-ceiling windows, Lawry’s boasts a seating capacity of up to 160. It exudes an air of opulence with its sleek interpretations of luxury.

Be prepared to indulge in their authentic Signature Prime Rib of Beef! Each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward and ensures uniformly juicy and flavourful meat. It is then carved from the famous Silver Carts and served with the table-side showmanship of the Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessertthe Strawberry English Trifle.

Job Descriptions

The executive chef is responsible for supervising the overall culinary operations and hygiene standards of the restaurant and maintaining high standards of quality of food offerings. Main responsibilities will include but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

• Plan and execute the daily operations of the kitchen.
• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.
• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.
• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.
• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.
• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Job Requirements

• Proven experience in the same experience in a high-end restaurant setting.
• Culinary degree or equivalent professional training.
• Strong leadership and communication skills.
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Creative and innovative approach to culinary arts.
• Minimum of 7-10 years of experience in kitchens covering all aspects of cooking.
• Exposure to American cuisine will be a strong asset
• Computer Literate
• Have excellent English Communication Skills both Written and Spoken
• Fully aware of HACCP Principles
• Ability to thrive in a fast-paced environment and handle pressure gracefully.
• Knowledge of current culinary trends and a commitment to continuous learning

Working hours

• 6 Days 48 hours/week

Overview:

The executive chef is responsible for supervising the overall culinary operations and hygiene standards of the restaurant and maintaining high standards of quality of food offerings. Main responsibilities will include but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Responsibilities:

• Plan and execute the daily operations of the kitchen.

• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.

• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.

• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.

• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.

• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Qualifications:

• Proven experience in the same experience in a high-end restaurant setting.

• Culinary degree or equivalent professional training.

• Strong leadership and communication skills.

• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.

• Creative and innovative approach to culinary arts.

• Minimum of 7-10 years of experience in kitchens covering all aspects of cooking.

• Exposure to American cuisine will be a strong asset

• Computer Literate

• Have excellent English Communication Skills both Written and Spoken

• Fully aware of HACCP Principles

• Ability to thrive in a fast-paced environment and handle pressure gracefully.

• Knowledge of current culinary trends and a commitment to continuous learning.

Benefits:

• Competitive salary commensurate with experience.

• Health and dental insurance coverage.

• Staff discounts at Lawry's The Prime Rib

• Performance Bonuses

Senior Chef De Partie/ Chef de Partie

Always looking out for opportunities?

Here's your chance!

Work with an incredible and professional team led by international chef who has worked with Gordon Ramsay for more than a decade; Michelin-starred establishments including The Square in London and Marco Pierre White’s L’Escargot, and was a personal chef to The Beckham’s.

Your Role:

• Assist the Executive Chef and Head Chef in all aspects of service and food preparation
• Uphold the standards of food presentation, production, and portioning
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Ensure a high standard of food hygiene at all times
• Guide, train, and supervise junior members
• Track inventory of food supplies and order supplies on a scheduled basis as determined by menu and estimated number of diners

What we are looking for:

• Ability to work on weekends and public holidays
• 3 to 5 years of relevant work experience (salary will commensurate with experience)
• Certificate in culinary skills or equivalent
• A high standard of personal hygiene and grooming
• Ability to multitask in a demanding environment
• Reliable and good team worker

Who we are

1880 is a members' club in Singapore that is interested in inspiring conversations that change the world. Combining a social club, co-working space, and an evolving calendar of events including discussions, parties, DJ nights, wellness sessions, and corporate launches, we create catalytic moments that stimulate both the intellect and the senses.

Your Perks:

• 5-day work week with diverse and energetic colleagues who work hard and play hard
• Employee discount on F&B at the club
• Staff meals every day
• Late night transportation
• $100 Transport allowance every month
• Birthday credits (Birthday Leave, $75 voucher for use in the club and Birthday Cake!)
• $1,000 Sign-on bonus and a referral bonus
• You will receive a bonus every quarter
• Monthly gratuities ($500 - $1,000 per month)
• Group Insurance ( GP- unlimited free consultation & medicine, TCM, Hospitalisation)
• Flexible benefits, and more!

Can't wait to hear from you!

Job Purpose:

To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.

Responsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organizes kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist executive chef with menu creation
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• Experience in the preparation of Indian fine-dining dishes is a must
• Thorough knowledge of wood fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communications skills
• Ability to multi-task and work under tight reporting timeline

27 Mezze Bar & Grill – Executive CHEF - Turkish Cuisine

Job Description:

`27 Mezze Bar and Grill` is looking for an Executive Chef specializing in Turkish Cuisine and to be responsible for overseeing the culinary operations and kitchen management of the restaurant that focuses on authentic Turkish cuisine.

• Prepare the authentic Turkish menu that showcases traditional flavours maintaining high standards of food quality and presentation.

• Prepare both à la carte and special event menus that cater to a wide range of preferences and dietary requirements.

• Ensure all dishes are prepared and cooked to the highest standards of taste, texture, and presentation consistent with Turkish cuisine.

• Provide strong leadership and guidance to kitchen staff, train and mentor staff on Turkish culinary techniques, recipes, and plating presentation.

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Manage kitchen inventory, including ordering and sourcing ingredients and supplies for Turkish cuisine.

• Control food costs by minimizing waste, optimizing portion sizes, and managing inventory turnover efficiently.

• Implement and enforce hygiene, safety, and sanitation standards in compliance with local health regulations conducting regular inspections of equipment, and overall kitchen cleanliness.

• Manage front-of-house teams to ensure a seamless dining experience for guest

• Lead scheduling, staffing levels, and performance evaluations for kitchen staff.

• Maintain accurate records of recipes, cooking techniques, and preparation methods.

• Lead budget planning and cost analysis related to the kitchen operations.

Requirements:

• Experience (5-10 years) in culinary roles with a significant focus on Turkish cuisine.

• In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.

• Experience in both kitchen operations and management is a must

• Familiarity with food safety regulations and best practices.

• Excellent communication skills to interact with staff, management, and guests.

• Ability to work under pressure and adapt to changing situations.

• Culinary arts degree from a university is a must

• Experience in a chain of restaurants is a plus

• Education degree in management programs is a plus

• Fluency in Turkish is preferred

• Able to work on weekends and public holidays when required.

We are the SAKEMARU Artisan Sake Hideout, a concept dining experience which showcases Japanese Kappo-style cuisine alongside one of the largest artisan saké collections available in-store. still immensely popular today!

We're hiring for Executive Chef

(Full-Time)

Responsibilities(For Executive Chef)

• Preparing of open.

• Maintain a high standard of work in accordance with the Head Chef/Sous Chef’s instructions

• Prepare and cook food and ensure the highest possible quality and standards are maintained under the guidance of senior chefs

• Responsible for food preparation prior to cooking, including cleaning, cutting and storage

• Assist in receiving food products and supplies, and controlling the stock rotation and correct storage

• Learn different skills and practice those skills by implementing them in actual tasks throughout the kitchen

• Work on different sections and teams

• Communicate effectively with other members of the kitchen team

• Carry out a range of different tasks simultaneously in a brief amount of time

• Ensure cleanliness and hygiene in assigned areas of work during and after service

If you have the potential, you can also be trained to take on more independent tasks as a chef.

Requirements

• Basic service Skills.

• Customer care.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

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* You will get the opportunity to immerse in saké culture and learn all about it on-the-job!

* You will also learn Japanese culture and perhaps even some phrases from our Japanese staff!

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* We are currently looking for Singaporean