Total 621 Senior Executive cake pastry chef job vacancies in Singapore

Job Description:Position: Omakase Head Chef Location: Upscale Japanese restaurant or sushi bar

Responsibilities:

1. Menu Creation: Designing and crafting the omakase menu, which is typically a chef's choice tasting menu featuring the freshest and highest quality ingredients available. This involves creativity, a deep understanding of traditional Japanese cuisine, and the ability to innovate while respecting traditional techniques.
2. Ingredient Sourcing: Sourcing and procuring the finest and freshest ingredients, including seafood, vegetables, and seasonings. This may involve establishing relationships with local suppliers, visiting fish markets, and ensuring strict quality control standards are met.
3. Food Preparation: Overseeing the preparation and presentation of each dish on the omakase menu. This includes precise knife work, expert fish handling, and attention to plating aesthetics to ensure that each dish is visually stunning and delicious.
4. Staff Training: Training and mentoring kitchen staff in traditional Japanese cooking techniques, as well as the specific methods and standards required for preparing omakase dishes. This may involve leading by example, providing hands-on instruction, and conducting regular skill development sessions.
5. Quality Control: Maintaining high standards of quality and consistency in every aspect of the omakase dining experience, from food preparation to service. This involves conducting regular tastings, inspecting ingredients for freshness, and ensuring that each dish meets the chef's exacting standards.
6. Customer Interaction: Interacting with customers during their dining experience, explaining the omakase concept, describing each dish, and answering any questions they may have. This requires excellent communication skills, a passion for food, and the ability to create a memorable dining experience for guests.
7. Menu Innovation: Continuously refining and updating the omakase menu to reflect seasonal ingredients, culinary trends, and customer preferences. This may involve experimenting with new flavors, techniques, and presentations while staying true to the principles of Japanese cuisine.
8. Kitchen Management: Overseeing the day-to-day operations of the kitchen, including scheduling staff, managing inventory, and ensuring compliance with health and safety regulations. This requires strong leadership skills, organization, and the ability to handle pressure in a fast-paced environment.

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing Spanish, Greek, French, Italian, Mexican, Seafood cuisines
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management
  

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing Spanish, Greek, French, Italian, Mexican, Seafood cuisines
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure
  

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- In charge of daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Training of junior chefs

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

Responsibilities

• Work with Food & Beverage Manager in the operations, preparations, production areas and scopes.
• Responsible for the daily kitchen operation.
• Designing new recipes, planning menus, and selecting plate presentations.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Supervised of cleanliness, cleaning, neatness and maintaining personal hygiene in the kitchen areas.
• Upkeep the working condition of kitchen equipment and its proper usage.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Work scheduling
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• 5+ years of experience in a similar position.
• Good culinary knowledge and skills.
• Good leadership skills.
• Up-to-date knowledge of cooking techniques and recipes.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Culinary school diploma preferred

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Requirements:
• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Executive Chef Job Responsibilities: Edit and add to this list because the tasks are likely to be different depending on whether you’re hiring for a Michelin-rated restaurant or a college cafeteria. Here are some examples of common responsibilities to get you started:

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures

Executive Chef Qualifications and Skills

• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Excels at project management and is organized.
• Collaborates effectively and has strong interpersonal skills.

Education and Experience Requirements:

A culinary arts bachelor’s or master’s degree is preferred.

• At least [number] years of management experience is required.
• American Culinary Federation Certified Executive Chefs (CECs) are preferred.

Responsibilities

• Work with Food & Beverage Manager in the operations, preparations, production areas and scopes.
• Responsible for the daily kitchen operation.
• Designing new recipes, planning menus, and selecting plate presentations.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Supervised of cleanliness, cleaning, neatness and maintaining personal hygiene in the kitchen areas.
• Upkeep the working condition of kitchen equipment and its proper usage.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Work scheduling
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• 5+ years of experience in a similar position.
• Good culinary knowledge and skills.
• Good leadership skills.
• Up-to-date knowledge of cooking techniques and recipes.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Culinary school diploma preferred

Who we are

COL is an independent neighborhood restaurant and bar on Keong Saik Road focusing on a high quality, seasonal food offer with an emphasis on sharing and coal and wood fireplace cookery. With a casual but elegant service style that we’ve become known for, exceptional wines and cocktails we’ve built a strong local following and we’re looking to continue doing this for the year ahead.

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
• Able to work on Public holidays and Eve

Key Benefits:

• 5-day work week (Tuesday to Saturday and every last Sunday of the month)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL & 1880
• Meal Allowance $168
• Transport Allowance $100
• 14 Annual Leave (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)

Executive Chef duties and responsibilities：

• Min. 3 years related working experience in same role.
• Muti-tasking with not calculative attitude
• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed
• Expert knowledge of the restaurant or organization’s cuisine
• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
• Ability to develop unique recipes
• Current knowledge of trends in the restaurant industry
• In-depth knowledge of federal, state and local food handling regulations
• Comfortable training, directing and supervising kitchen staff
• Exceptional leadership skills, including motivation and goal-setting
• Excellent communication and interpersonal skills
• Time management and organization

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required. Mandarin and other European languages will be an advantage

Job Description & Requirements

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with Cloud Kitchen management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Cloud Kitchen Regulations,

Ability to Work Under Pressure,

Job Descriptions

• Lead a team and assist a chef
• Prepare and cook a wide range of Japanese dishes with precision and flair.
• Ensure that all dishes are presented to the highest standard and in line with our restaurant's concept.
• Manage kitchen inventory and assist in ordering supplies.
• Work efficiently under pressure in a fast-paced kitchen environment.
• Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.

Job Requirements

• 3 year of Japanese cook experience
• Willing to learn and can-do attitude

Benefits

• Company is well-established in Singapore for long time
• Good Career Progression

Working hours

• 5.5 days, 48 hours

QA & QC Executive

We are looking for a QA & QC Executive to join our R&Ddepartment. You will gain broad experience and will be able to work in a fun fast-paced environment with a broad scope to develop.

This position will report directly to the Food Technologist.

This position will be instrumental in driving & ensuring excellence in production, QA processes & product innovation.

Responsibilities:

· Assist in production planning and support in R&D projects/ ingredient preparation

· Conduct daily inspections on raw materials, production lines, equipment and facilities

· Coordinate and liaise with external parties

· Ensure product is in accordance to regulation & standard, compliance with legislation & certification

· Conduct shelf-life studies, production process & troubleshooting issues by providing technical solution support

· Implement, monitor and update food safety ISO22000 & quality assurance program in production kitchen

· Perform ad hoc duties assigned by supervisor

Requirements:

· Degree or diploma in food science, food technology or equivalent

· Excellent multitasking skills & able to work under pressure

· Great interpersonal and communication skills

· Knowledge in HACCP, ISO22000 & GMP requirement will be an advantage

Working hour

8am – 5pm, 5 day week including alternate Saturday

Probation 3 months

Starting pay $2600, salary increment up to $200 after probation. Additional salary of up to $200 with relevant industry experience

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience