Total 6,075 Others/Any kitchen crew job vacancies in Singapore

- welcome and assist customer warmly into restaurant

- taking food orders

- prepare drinks and serve food according

- perform chashiering duties

- ensure cleanliness of dining and food preparation area

- assist in managing overall daily operations

- supervise and train junior services crew

- ensure workplace safety

Kitchen chef assistant with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

With or without experience welcome. Otherwise, OJT/training will be provided!

- Salary: $1,800 - $2,400
- Location(s): CBD

- Working Days: 6 days/week
- Working Hours: 11am to 11pm (2 hrs break)

Responsibilities:

- Assisting with outlet's co-ordination, preparation and overseeing of the daily operations
- Engagement in consultative selling
- Provision of good customer service (attending to guests’ orders, service of food & beverages)
- Service with a smile, going the extra mile
- General housekeeping and maintaining of restaurant’s general hygiene
- Assisting in managing retail sales, merchandising and inventory
- Preparation and set-up
- Ad hoc tasks assigned by Supervisor/Management

Requirements:

- Passion for the F&B industry; experienced candidates will be considered for senior positions
- Service oriented, dynamic and willing to learn
- Good communication skills in both English/Mandarin
- Good interpersonal skills
- Able to work independently and as a team
- 18 years & above

We look forward to working with you!

Working Days: 4 days (public holidays off)
Working Hours: Mon-Thu 9am - 330pm (30mins break)
Salary: $1,400
2 Locations: Raffles Place / One North MRT [ fix location ]

Job Scope:

• Taking orders and interacting with customers
• Assembling food bowls and preparation of food
• Upkeep of store cleanliness
• Assist in ensuring smooth operations
• Opening set up and closing procedures (including dishwashing)

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Evelynn) || EA Personnel License R24120580

Service Crew (Salad Bowl)

Working Days: Monday - Friday
Working Hours: 930am - 830pm (Inclusive 1 hr break time)
Salary: $2300 - $2500
2 Locations: Raffles Place / One North MRT [ fix location ]

Job Scope:

• Taking orders and interacting with customers
• Assembling food bowls and preparation of food
• Upkeep of store cleanliness
• Assist in ensuring smooth operations
• Opening set up and closing procedures (including dishwashing)

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Evelynn) || EA Personnel License R24120580

Hiring for three "The Oyster Bank" outlets.

Thirsty for an alternative, fun and fulfilling working experience? Join our family (a small family with big dreams) as we tickle your intellect and get your creative juices flowing.

Responsibilities included:

Maintain a team-oriented personality with strong people management skills;

Oversee the organization of bar stock & ingredients; verifying all food products are properly dated and organized for quality assurance;

Ensure all food/drink preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

Actively respond to and handle guest problems and complaints;

Trains new floor employees to restaurant standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

Ensure proper purchasing and receiving bar supplies.

Ensure proper grooming and hygiene standards for all floor staff;

Ensure all equipment in the bar is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.

Assist the company in expansion plans.

Basic duties include taking customers' orders, preparing drinks, serving food and drinks, cashiering and housekeeping.

Requirements:

Excellent attitude and willingness to learn

Display integrity and initiative

Team player

Good communication skills

Please include your email address and contact number in your resume.

Roles and Responsibilities:

• Assist in handling and managing customer visit experience
• Assist in crowd control and manage visitor safety
• Assist in maintaining playground cleanliness & its tidiness
• Assist in managing the playground inventory and storage
• Assist in operating & upkeeping playground equipment
• Support day to day admission check in/out process
• Support day to day event activities and performance
• Complete any other tasks assigned by the supervisor

Our preferred candidate should meet the following requirements:

• Above 16 years old
• Able to work on weekdays and have the flexibility to work shifts, weekends, and public/school holidays
• At least GCE ‘N’ Level Certificate
• A positive attitude and a strong commitment to ensuring customer satisfaction and ability to create a welcoming and friendly atmosphere infused with high energy and enthusiasm
• Ability to work with young children and their families
• Flexibility to work shifts, weekends, and public/school holidays
• Capability to stand/walk for extended periods
• Past experience in customer-facing roles is a plus

Bar Counter and Toaster Assistant | Service Staff | Kitchen Staff

Basic Salary: $2200 - $3500

Monthly Commission up to $500

Gross up to $3500 above

5 days or 6 days

Work location: Tanjong Pagar / Somerset

Co Benefits:

• Uniform and meals provided

• monthly commission

• Annual leave, MC

• OT reimbursement x1.5

Requirements:

• With or without experience are welcomed

• On-Job Training provided

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Main Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, and maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

1. Supervising all phases of food production. This includes banquet and cold prep in general, store room.
2. Maintain food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
3. Check daily use records, production charts during peak and off peak period, adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
4. Maintains and supervises good housekeeping, practices in all food producing areas, strictly enforcing “Clean As you Go” policy, also throughout all walk-in-fridges and reach-ins.
5. Check out all work station at beginning and end of the shift. Constantly spot checks food, to ensure foods meet our portion control and quality standards.
6. Assist to schedules and conducts regular monthly employee meeting with all Kitchen employees. Prior to this, will solicit area managers and lead hourly employees for topics to establish an agenda.
7. Actively seeks to develop a back-up person for his own position.
8. Assist in maintaining budgeted food and labour cost in order to produce desired profit.
9. In order to avoid personnel problems, will make extra effort to listen to all employees complaints and immediately communicate to Sous Chef or Executive Sous Chef, and Executive Chef in order to avoid employee turnover and keep morale at highest level possible.
10. Make sure that all employees throughout entire food production area have proper tools in order, sharpened and clean and all stations available. This must include clean utensils, pots, pans and sheet pans. Make sure that utensils are rinsed daily in iodine water, it will retard any kind of bacteria growth and transmission.
11. Responsible in weekly taste panel to ensure quality food being served.
12. Conduct daily 15 minutes training including the 20 basics.
13. Ensure all banquet function are served on time and of quality, need to work long hours when required.
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership
• Must be able to oversee a kitchen
• Responsible in daily operation
• Good interpersonal and communication skills
• A good team player

We regret that only shortlisted applicants will be notified.

Job Description

• Industry/ Organization Type: Food and Beverage
• Position Title: Kitchen Assistant/Kitchen Helper
• Working Location: Sembawang
• Working Hours: 6 days rotational shift (10 am-10 pm)
• Salary Package: Basic Salary up to $2,500
• Duration: Permanent

Key Responsibilities

• Assist with the preparation and cooking of food items, following recipes and chef instructions.
• Maintain a clean and organized kitchen environment at all times, adhering to health and safety regulations.
• Handle food storage and rotation to minimize waste and ensure freshness.
• Wash, peel, chop, and cut various foods to aid in meal preparation.
• Operate and maintain kitchen equipment, ensuring cleanliness and functionality.
• Support the kitchen staff in all aspects of food production.
• Assist with inventory management, receiving deliveries, and checking supplies.
• Dispose of kitchen waste and maintain the cleanliness of waste disposal areas.
• Set up and break down workstations, as well as assist with the cleaning and sanitizing of surfaces and utensils at the end of the shift.

APPLY NOW!!!

• Minimum GCE O level/NITEC
• Experienced in kitchen-related roles is an advantage
• No formal experience is necessary; on-the-job training will be provided.
• Strong attention to detail and ability to work under pressure.
• A team player with a positive attitude and the ability to follow instructions.

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #66286 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 | Adelin Chong | EA Reg No.: R1875641

As a Kitchen Helper, you will play a vital role in supporting the kitchen staff and ensuring the smooth operation of the kitchen. Your responsibilities will primarily revolve around assisting with food preparation, maintaining cleanliness and organization in the kitchen, and contributing to a positive work environment.

Responsibilities:

1. Food Preparation Assistance:

· Assist chefs and cooks in preparing ingredients for dishes.

· Follow recipes and portion sizes accurately.

· Peel, chop, dice, and slice ingredients as required.

· Measure and mix ingredients according to recipes.

2. Kitchen Maintenance:

· Maintain cleanliness and sanitation standards in the kitchen area.

· Wash, peel, and sanitize fruits and vegetables.

· Clean kitchen equipment, utensils, and work areas.

· Dispose of garbage and recyclables appropriately.

3. Dishwashing:

· Operate dishwashing equipment to clean dishes, utensils, pots, and pans.

· Ensure all dishes are cleaned and stored properly.

· Empty trash bins regularly and maintain cleanliness in dishwashing area.

4. Inventory Management:

· Assist in receiving, organizing, and storing food and supplies deliveries.

· Monitor inventory levels and notify supervisors when supplies are running low.

· Keep track of expiration dates and rotate stock as needed.

5. Supporting Kitchen Operations:

· Assist in setting up and stocking workstations before and during service.

· Support chefs and cooks during peak hours by fetching ingredients, utensils, or equipment as needed.

· Collaborate with other kitchen staff to ensure efficient workflow.

6. Compliance with Health and Safety Regulations:

· Adhere to food safety standards and guidelines.

· Follow proper food handling procedures to prevent cross-contamination.

· Maintain personal hygiene and cleanliness according to company policies.

Requirements:

· Previous experience in a kitchen environment is preferred but not required.

· Basic understanding of food safety and sanitation practices.

· Ability to follow instructions and work well in a fast-paced environment.

· Physical stamina and the ability to stand for long periods and lift heavy objects.

· Strong teamwork and communication skills.

· Flexibility to work evenings, weekends, and holidays as needed.

JOB SUMMARY

The Chef-de-Partie will assist the Junior Sous Chef in the supervision of the kitchen associate, to ensure food preparation is done according to Marriott Standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

Essential Functions:

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
2. Ensure that all workstations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Coordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.
3. Constantly spot-check food and quality service during all meal periods to ensure the foods served to meet our portion control and quality standards. Perform as expediter during peak meal periods.
4. Good communication with Sous Chef, Junior Sous Chef, Pastry Chef, and Section Chef-de-Partie.
5. Participate in developing A-La-Carte Menu, buffet menu, and 15 minutes training program.
6. Ensure 39 points checklist is being followed.
7. Understand job descriptions of all associates.
8. Supervise and assist in total food production effort.
9. Assist in training and development of associates.
10. Each associate is expected to carry out all reasonable requests by management that the associate is capable of performing.

Job Duties:

1. Report all records as steak charts, roast meat charts, production charts, etc.
2. Ensure sanitation of all areas.
3. Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems.
4. Conduct 15 minutes training.
5. Regulating report all needed maintenance projects to the Junior Sous Chef/ Sous Chef.
6. Ensure that associates are at their stations on time in the correct uniform and wearing a hat or hair net.
7. Maintain proper pars, maintain top quality freshness.
8. Ensure that all stations are properly cleaned at the end of each shift.
9. Any other duties may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Minimum 3 years of working experience in the same capacity
• Able to cope in a face paced environment
• Good team player and team builder

We regret that only shortlisted applicants will be notified.

About Us:

At The Backdrop Cocktail Bar, we pride ourselves on providing a world-class environment where patrons can experience the finest cocktails and exceptional service. As one of the Best Bars in the World, we are dedicated to delivering an unforgettable experience to our guests.

Position Overview:

We are currently seeking a motivated and dedicated individual to join our team as a Barback/Kitchen Assistant. This role is crucial in supporting our bartenders and kitchen staff in delivering efficient service and maintaining the high standards of our establishment.

Key Responsibilities:

• Assisting bartenders in preparing and serving drinks, ensuring timely delivery to customers.
• Restocking bar supplies and ingredients to maintain smooth operations during busy periods.
• Cleaning and maintaining bar areas and equipment to uphold cleanliness standards.
• Supporting kitchen staff with food preparation tasks as needed.
• Handling customer inquiries and requests courteously and promptly.
• Adhering to all health and safety regulations to ensure a safe working environment for all staff and patrons.
• Collaborating with team members to ensure seamless service delivery and customer satisfaction.

Qualifications:

• Previous experience in a similar role in a bar or restaurant environment preferred.
• Excellent communication and interpersonal skills.
• Ability to work efficiently in a fast-paced environment.
• Strong attention to detail and cleanliness.
• Willingness to learn and adapt to changing priorities.
• Ability to work evenings and weekends as required.

Benefits:

• Opportunities for growth and advancement within the company.
• Staff discounts on food and beverages.
• A dynamic and supportive work environment within one of the Best Bars in the World.

How to Apply:

If you are passionate about delivering exceptional service and thrive in a fast-paced environment, we want to hear from you!

Please submit your resume and cover letter outlining your relevant experience and why you would be a great fit for this role to [email protected]

Join our team at The Backdrop Singapore and be a part of creating unforgettable experiences

A takeway outlet located at a hotel lobby is looking for an all rounder to join the team.

Experience is not essential as on the job training will be provided.

The successful candidate will be trained in kitchen first, followed by barista training.

6 day work week (5 day work week will be considered when manpower is sufficient)

14 days Annual Leave

1. Perform daily periodic checks of Central Kitchen to ensure compliance to in-house GMP/GHP standards, SOP, Product Specifications, etc.

2. Conduct random checks on incoming raw materials, and perform product cutting on raw materials to ensure goods received are within in-house specifications.

3. Ensure Process Verification and Validation exercise are completed (i.e. SOP/CCP verification, new product launch process observation, monthly facility checks, monthly traceability exercise, finished goods shelf-life verification, etc.)

4. Conduct investigations on product/process non-conformance (on-line and customer complaints) and follow-up on proposed corrective/preventive measures to ensure effectiveness.

5. Promptly follow-up with contractors (chemical/pest control) during routine servicing to ensure work orders are conducted as per contract.

6. Participate and engage in quality system implementation (audit activities by regulatory/certification bodies and customers).

7. Conduct data/trend analysis on non-conformity of raw material/finished goods, pest reporting statistics, monthly production and facility check statistics, etc. for process and quality improvement.

8. Ensure analysis of food products via microbiological and physical testing, calibration of lab equipment and measurement tools, internal sensory evaluation are conducted as per schedule.

9. Report all non-conformances, discrepancies and/or deviations, and follow-up on the investigation of the non-conformity results.

10. Other projects as assigned.

Job Description & Requirements

Perform daily operation duties such as cashiering, taking orders and food preparation.

• Promote Jollibean's full range of products.

• Ensure excellent customer service.

• Maintain the cleanliness of outlet.

• Any other ad-hoc duties as assigned.

Requirements

• Able to speak basic English & Chinese

• Able to work shifts, weekends and public holidays

• Team player who can also work well independently

• No experience required as training will be provided

Position Purpose

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

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

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

Responsibilities

Restaurant Operations

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

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

• Manage customer flow and seating arrangement

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

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

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

Restaurant Management & Planning

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

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

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

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

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

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

People Management

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

• Provide training to encourage role rotation amongst service staff

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

• Ensure workplace safety practicesPosition Purpose

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

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

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

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards• Position kitchen staff according to operation needs to maximize kitchen efficiencies• Manage quality and level of kitchen inventory as well as products delivered from suppliers• Understand food cost models and how these impact the profitability of the restaurantsResponsibilitiesMenu Execution and Delivery• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control• Investigate causes and reasons for customer complaints pertaining to food quality• Oversee operations to ensure compliance with all safety procedures and guidelines• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management• Lead team by providing guidance, support and motivation• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

F&B Service Crew/ Captain

We are looking for a vibrant personality to join our A Team to deliver great experiences for our guests. Applicants with no prior experience are welcome to apply.

Role:

• Ensure the highest level of member experience with your personal finesse and proactiveness.
• Highlight specials and provide menu recommendations, take orders, and attend to special requests.
• Engage with members, guests, and the team.
• Set up tables and side stations and deliver the highest level of service and attentiveness to our guests.

What we are looking for:

• 1 - 3 years of relevant work experience
• Passionate about hospitality
• Reliable and good team player with an engaging personality
• Basic knowledge of wine, spirits, cocktails
• Flexible with schedule and shifts

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!

Position Purpose

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

• Oversee the implementation of processes and guidelines in Kitchen Operations

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

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

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

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

Responsibilities

• Menu Execution and Delivery

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

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

• Kitchen Processes and Concept Development

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

delivered supplies

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

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

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

• Quality Assurance & Control

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

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

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

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

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

• People Management

• Lead team by providing guidance, support and motivation

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

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

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

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

Part Time Service Crew

$12-$14/hr

Have to clock minimum of 28 hours, 4 days a week

Job Scope:

• Assist with daily operation;
• Work in a team along side Operational Manager;
• Serve customers orders
• Ensure overall cleanliness and tidiness of establishment;
• Follow food hygiene practices;
• Take orders from customers and ensure their needs are met;
• Check stocks and update stock list when needed;
• Will be taught simple mixing of drinks

Experience in similar working environment preferred.

Fun and fulfilling working environment!

Tips sharing

Food provided

Performance Bonus

Transport provided

Transport home provided if work till 12am and beyond.

Required to work on Fridays and Saturdays depending on situation.

Rotating shift depending on staff availability.

Can start immediately.

SMS: 98320936 (Ms Ong)

If you are passionate about the food and beverage industry and are serious about advancing your career, we would love to hear from you.

Job Highlights:
- 6 Days (44 hours) Work Week
- 14 Days Annual Leave + Paid OT
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $2000 - $2500

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Job Requirements:
Basic Culinary Skills
At least 1 year experience in working in a professional kitchen
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Chef/ Kitchen Crew

• Preparing and cooking food for daily operations

• Maintaining a High Standard of hygiene & Cleanliness in the kitchen

• Other ad-hoc duties requested from managers

Requirements:

• More than 1 year experience is required but willing to learn and be trained with a positive attitude.

Summary of role requirements:

- 1 year of relevant work experience required for this role

- Work visa can be provided for this role

- Expected working days: 6 days, 10:00-9:30 (2hrs break time)

- Expected start date for role: 01 April 2024

- Expected salary: $2,200 - $2,500 per month

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

Position Purpose

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

• Oversee the implementation of processes and guidelines in Kitchen Operations

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Lead team by providing guidance, support and motivation

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

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

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

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