Total 3 Senior Executive kitchen crew job vacancies in D06 Beach Road, High Street

A high-end Japanese restaurant helmed by a Japanese Master Chef is looking for an apprentice to join his team! This is a great opportunity for a self-motivated individual who is keen to carve out an exciting career in Japanese cuisine to understudy a native Japanese Master Chef.

Job Description & Requirements

Main Responsibilities

· Welcome guests and offer a bespoke dining experience.

· Ensure adherence to quality expectations and standards.

· Perform restaurant cleanliness and presentation of all china, glass, and silver prior to use.

· Mise-en-place preparation.

· Respond to customers’ requests and feedback in an expeditious and professional manner.

· Any other appropriate duties and responsibilities as assigned

Requirements

· Minimum 1 year of Omakase / semi-fine or similar capacity

· Fluency in the Japanese language will be an advantage

· Good knowledge of Japanese cuisine

· Basic PC literacy

· Strict sense of hygiene and safety standards

· Excellent interpersonal & communication skills.

· Willingness to work split shift pattern.

• Greet guests in a friendly and warm manner

• Engage and build a relationship with the customer to create a memorable experience for the customer

• Make recommendations to customers based on their preferences

• Arrange the seating of customers

• Handle reservation arrangements

• Maintain cleanliness of the restaurant

JOB RESPONSIBILITIES:

• Prepares, arranges and serves all food according to the standard set by the Executive Chef Preparation, cut, cook and arrange of food as required.
• Coordinates activities of cooks, pantry maids and kitchen helpers to ensure an efficient and smooth food service.
• Controls cost by minimizing spoilage, waste and exercising portion controls.
• Handles machines, furniture, equipment and utensils the proper way and clean them after use.
• Attends training classes, staff meeting and make suggestions for improvement.
• Assists in the training of kitchen personnel as instructed by the Sous Chef.
• Follows established procedure and performs special duties as may be assigned by his Supervisors.
• Responsible for presentation, taste and timeliness of sections production.
• Creates distinctive dishes and present them to Management for approval to incorporate such dishes into the regular menu.
• To train staff on the preparation and cooking of Western cuisine.
• To ensure compliance of hygiene standards.

JOB REQUIREMENTS:

• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• Good command of English in both written and spoken as need to liaise with English speaking clients.
• At least 5 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): Food Preparation, compliance on kitchen hygiene standards
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Candidates that require work passes need not apply.
• Singaporeans only.