Total 7,870 Full-time chef job vacancies in Singapore

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

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

6. Staff Meal will be provided.

Job Descriptions

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

Job Requirements

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

Benefits

• Working in a Michelin star restaurant

Working hours

• 5 day work week, 59 hours

Looking for gelato & pastry chef who is willing to collaborate for new brand concept!

Interested candidate may whatsapp me! @ +6590935310

- Must have at least 3 to 5 years experience!

- Must have manage a cafe/gelato/F&B related before

- Must be able to commit weekend

- Work location not fixed yet

• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Related experience to work at Japanese Restaurants.

• Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards
• Assist with overseeing the daily operation of the kitchen
• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Ensures that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Monitor Kitchen maintenance and report any defects of operating equipment to the Head Chef / Chef de Cuisine
• Any other ad-hoc tasks assigned by the Head Chef

Job Descriptions

• Maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.
• Ensure daily housekeeping and maintain proper hygiene practices before and after kitchen operations
• Willing to learn and involve in menu planning, including selecting ingredients, creating recipes, and becoming proficient in all stations within the kitchen.
• Capability to identify problems and determine accurate solutions during day to day operation.
• Responsible for ordering of supplies and cost control management including food costs and wastages
• Ability to communicate with customers

Overall, the Junior Sous Chef position is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standard. He/She Is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.

Job Requirements

• With Classic Thai cuisine forte.
• Experience managing in fast-paced environments and strong understanding of restaurant operations. Min 5 years experience
• Take pride at what he/she do, Passionate, Positive Team player
• Capability to identify problems and determine accurate solutions during day to day operation.

Benefits

• Good Career Progression
• Great team and culture

Working hours

• 6 days work week straight shift
• 2pm-11pm 1 hour break

• Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards
• Assist with overseeing the daily operation of the kitchen
• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Ensures that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Monitor Kitchen maintenance and report any defects of operating equipment to the Head Chef / Chef de Cuisine
• Any other ad-hoc tasks assigned by the Head Chef

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Head Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

Main Duties and Responsibilities

As the Resort’s Executive Pastry Chef, you will spearhead the development and creation of pastries that reflect our Resort’s taste and appeal. Combining years of culinary expertise and artistry, the Executive Pastry Chef will provide our guests with an exquisite sensory culinary journey, showcasing creativity, innovation and the Resort’s high standards of quality.

Key Responsibilities

• Menu Development - Create pastries and dessert menus that reflect the Resort’s uniqueness while also catering to our guests’ preferences. In performing this role, the Executive Pastry Chef will need to apply creativity, innovation and artistry to create signature offerings which are unique to the Resort.
• Guest Experience – Partner with the culinary team to create memorable dining experiences through exceptional pastry presentations and personalized dessert offerings.
• Quality Control - Responsible for the overall quality of the Resort’s pastry and dessert offerings. The Executive Pastry Chef will oversee all aspects of our pastry operations, ensuring they are of the highest quality and reflect the standard of excellence expected of the Resort.
• People Development - Cultivate a strong people culture by investing in the coaching and development of our associates. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring associates.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 7 to 10 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Job Summary:

The Head Pastry Chef will lead the pastry department in creating high-quality, innovative desserts and baked goods that meet the standards and vision of our establishment. This role requires a blend of culinary creativity, leadership skills, and extensive pastry experience. The Head Pastry Chef will oversee all aspects of the pastry kitchen, including menu development, ingredient sourcing, staff management, and maintaining high standards of cleanliness and organization.

Key Responsibilities:

Menu Development:

Design and create an innovative and seasonal pastry menu that aligns with the overall concept of the establishment. Develop new recipes and refine existing ones to ensure high quality and consistency. Stay updated on industry trends and incorporate new techniques and ingredients into the menu. Kitchen Management: Supervise and train pastry kitchen staff, including junior pastry chefs, bakers, and apprentices. Allocate tasks and manage workflow to ensure efficient and timely production. Maintain a positive and productive work environment, fostering teamwork and professional growth.

Quality Control:

Ensure all pastries and desserts meet the highest standards of taste, presentation, and quality. Monitor inventory levels and ingredient quality, making adjustments as necessary. Implement and uphold hygiene and safety standards in compliance with local health regulations.

Cost Management:

Manage the pastry kitchen budget, including ingredient costs and labor expenses. Develop and maintain inventory controls to minimize waste and optimize profitability. Source high-quality ingredients while balancing cost considerations.

Customer Experience:

Collaborate with front-of-house staff to ensure a seamless integration of pastry offerings with the overall dining experience. Respond to customer feedback and make adjustments to menu items as needed. Participate in special events and promotions, showcasing signature creations.

Administrative Duties:

Create and maintain recipes, production schedules, and other documentation related to pastry operations. Oversee equipment maintenance and ensure proper functioning of all kitchen tools and appliances. Prepare reports on pastry kitchen performance and contribute to overall business strategy.

Key Responsibilities:

• Oversee the preparation and cooking of yakitori dishes, including grilling, skewering, and seasoning, ensuring optimal taste and presentation.
• Develop and refine the yakitori menu, incorporating seasonal ingredients and innovative techniques.
• Manage kitchen operations, ensuring cleanliness, organization, and adherence to hygiene and safety standards.
• Train and mentor kitchen staff, promoting a culture of excellence and continuous improvement.
• Monitor inventory, placing orders for fresh ingredients and managing stock to minimize waste.
• Collaborate with the restaurant management team to ensure smooth service and a top-tier guest experience.
• Maintain equipment and tools, ensuring they are in optimal working condition.
• Stay updated on culinary trends and continuously improve techniques to keep the menu fresh and exciting.

Requirements:

• Proven experience as a Yakitori Chef or similar role in a high-end Japanese restaurant.
• Expertise in yakitori grilling techniques and Japanese cuisine.
• Strong leadership and communication skills, with the ability to train and motivate kitchen staff.
• Ability to work in a fast-paced environment and maintain high standards under pressure.
• Knowledge of food safety regulations and best practices in a professional kitchen.
• Creativity and passion for Japanese cuisine, with a desire to innovate and perfect dishes.

Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness:-

• In accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.
• Prepare, cook and serve a variety of items in accordance with menus.
• Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines
• Ensure proper use and maintenance of kitchen equipment
• Assisting in inventories, stock ordering management.

Requirements:-

• At least 5 Years of working experience in the related field (Western cuisine) is required for this position.
• Good culinary skills, Required Skill: Western Culinary
• Good in Cutting, managing raw material.
• Able to work under pressure in a fast paced, dynamic and challenging work environment
• Able to work split shift, weekends and public holidays
• 6 Day Works per Week
• 12 hours shift
• Location - Shenton Way
• Singaporean Only

If you are interested for this position, please send CV to [email protected]

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Job Description & Requirements

1. Planning and Directing Food Preparation: You’ll oversee kitchen staff and ensure the quality of food items. This involves creating menus or modifying existing ones to meet quality standards.
2. Estimating Food Requirements and Costs: You’ll estimate food and labor requirements, helping manage costs effectively.
3. Supervising Kitchen Staff: Your role includes managing kitchen staff, arranging equipment purchases and repairs, and addressing any arising problems or complaints.
4. Administrative Duties: You’ll handle administrative tasks, such as keeping time and payroll records, complying with regulations, and maintaining a positive approach with coworkers and customers.
5. Staying Current: As an Executive Chef, it’s essential to keep up with cooking trends and best practices.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69405 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Roles & Responsibilities

• Cook food items accurately to specifications.

• Delegate tasks to kitchen staff

• Ensure mise-en-place are replenished before each meal period.

• Supervise Cooks and assist as needed

• Ensure areas of responsibility are clean, tidy and organized.

• Assist in monthly inventory counts and record food wastages.

• Ensure proper hygiene practices are followed at all times and ensure proper storage methods are followed.

• Monitor food stock and place orders daily purchasing and receiving of goods.

• Ensure freshness of ingredients & and discard out-of-date items

• Perform other tasks and duties when assigned to.

• Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

• Proven work experience as a Chef or Cook

• Hands-on experience with various kitchen equipment

• Advanced knowledge of culinary, techniques

• Has Leadership skills

• Ability to remain calm and undertake various tasks

• Excellent time management abilities

• Familiarity with sanitation regulations

• Able to work long hour, doing opening & closing

• A team player with good communication skills

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Execute mis-en-place efficiently; including, setup of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Cooking menu items
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 2 years
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working hours

• 5 days / 44 hours (Including weekends and PH)

Job Description & Requirements

1. Planning and directing food preparation and culinary activities: You’ll oversee the kitchen operations, ensuring efficient workflow and high-quality dishes.
2. Modifying menus or creating new ones: You’ll adapt menus to meet quality standards and keep them fresh and appealing.
3. Estimating food requirements and food/labor costs: Managing resources efficiently is crucial for successful kitchen operations.

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working hours

• 5 days / 44 hours (Including weekends and PH)

Job Descriptions

We are seeking a skilled and experienced Chef de Partie to join our kitchen team. As a Chef de Partie, you will manage a specific section of the kitchen, ensuring high-quality dishes are prepared according to the restaurant’s standards. The ideal candidate will have a passion for food, strong leadership skills, and the ability to work efficiently under pressure.

• Section Management: Oversee and take responsibility for your assigned section (e.g., grill, fish, pastry, etc.), ensuring that all dishes are prepared and presented to the highest standards.
• Food Preparation: Ensure ingredients are prepared and dishes are cooked according to the established recipes and presentation guidelines.
• Team Collaboration: Work closely with other sections and kitchen staff, providing support and training to junior chefs and kitchen assistants as needed.
• Quality Control: Monitor food quality and freshness, ensuring consistency in taste, texture, and presentation.
• Inventory and Ordering: Manage stock levels for your section, order ingredients as necessary, and ensure proper storage and rotation to minimize waste.
• Health & Safety Compliance: Follow all health and safety standards, ensuring that your work area is kept clean, organized, and in compliance with food hygiene regulations.
• Menu Development: Assist the Sous Chef and Head Chef in creating new menu items and specials, bringing fresh ideas and creativity to the kitchen.
• Training & Mentoring: Provide guidance and on-the-job training to Commis Chefs and other junior team members, helping them grow their skills.

Job Requirements

• Experience: Minimum 2-3 years of experience in a similar role, ideally in a high-volume or fine-dining restaurant.
• Culinary Skills: Strong cooking skills and knowledge in a variety of cuisines and techniques, with experience in handling different sections of the kitchen.
• Leadership: Ability to manage and motivate a small team within your section, ensuring high performance and efficiency.
• Attention to Detail: A keen eye for detail, particularly in terms of food presentation and quality control.
• Organizational Skills: Ability to multitask and prioritize in a fast-paced environment.
• Team Player: Strong collaboration and communication skills, with the ability to work harmoniously with the entire kitchen staff.
• Certification: Relevant culinary qualifications (e.g., diploma in culinary arts) and food hygiene certification are preferred.

Benefits

• Good Career Progression
• Great team and culture

Working hours

• 5 days work week straight shift / 2pm-11pm 1 hour break

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment

- Experience leading and developing a team

- Certificate in commercial cookery or equivalent experience

- Good understanding of food safety concerns

- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

- Attractive Salary $$

- Performance Incentives (quarterly)

- Rapid Career Growth

- 5 days work week and 2 days OFF, 44 hours

- Outpatient & Hospitalisation benefits

- Staff meals & discounted meals

- Sign-up bonus of $2,000

- Staff referral programme of $500

- Various types of leave entitlements

- Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Job Scope

Our Cook Crew members are the lifeblood of GYG. You are at the heart of the restaurant operations, preparing fresh and delicious food, problem solving and weighing-in with expertise on vibrant Mexican flavours. Every day you’ll have the opportunity to utilise fresh ingredients to produce high standard products for our new and repeat guests.

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

. Must be able to work night shift or split shift

. Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed