Total 4,116 Others/Any sous chef job vacancies in Singapore

RESPONSIBILITIES:

• Develop creative new market trend recipes for product application
• Experience in different types of cuisine and food product development
• Food presentation and demonstration for clients and online
• Work closely with inter-departments on the development and launch of new or improved recipes
• Conduct food or product tasting, sensory evaluation, and training sessions
• Provide training, service recovery or trouble shooting for clients (On-Site or Demo Kitchen)
• Creative food presentation and food shoot or video
• To setup, manage and maintain Demo Kitchen when required

REQUIREMENTS:

• Recognised culinary qualification or similar discipline with min 1 year culinary experience preferred
• Good technical knowledge and presentation skills for product demos
• Strong teamwork and communication skills
• Proficient in Microsoft Office (PPT, Excel, Words etc)
• Travel to different sites when required
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 Days Work Week + 2 Sat ( Mon-Fri 9am-630pm, Sat 9am-630pm)
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience

• Supporting the head chef or kitchen manager in the general running of the kitchen.
• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior staff and onboarding new employees.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
• Deputising for the head chef in their absence.
• Ordering supplies and negotiating with suppliers.
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.
• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements:

• At least 2 years of working experience
• Basic Food Hygiene certified
• Effective communication skills
• Ability to work with figures and manage budget
• Ability to cope under stressful conditions
• Strong leadership skills and ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multi task
• Possess strong management and organizational skills

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Benefit

• 5 day work week

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Join Our First Café in Singapore as a Sous Chef!

Our Client:

Be part of an exciting new chapter as we open our first café in Singapore! We are looking for a Sous Chef who is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times.

Job Responsibilities:

· Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.

· Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

· Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

· Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

· Areas of responsibility comprise overseeing all food preparation areas (café, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Job Requirements

· Culinary school diploma or equivalent certification is a plus.

· Knowledge of various cooking techniques and cuisines.

· Familiarity with kitchen equipment and utensils.

· Strong attention to detail.

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

· Excellent teamwork and communication skills.

· Food safety and sanitation knowledge.

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

Registration No: R22104771

EA Licence No: 22C1376

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

• Supporting the head chef or kitchen manager in the general running of the kitchen.
• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior staff and onboarding new employees.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
• Deputising for the head chef in their absence.
• Ordering supplies and negotiating with suppliers.
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.
• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements:

• At least 2 years of working experience
• Basic Food Hygiene certified
• Effective communication skills
• Ability to work with figures and manage budget
• Ability to cope under stressful conditions
• Strong leadership skills and ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multi task
• Possess strong management and organizational skills

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

GOODWOOD PARK HOTEL PRIVATE LIMITED

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

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

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

Duties & Responsibilities

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

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

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

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

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

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

· Create new dishes for menu planning.

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

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

· Conduct interviews and selects applicants.

· Conduct disciplinary actions on employees.

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

Requirements:

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

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

· Able to start within short notice

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

Pastry Chef

Key Requirements:

• Positive Thinking
• Motivated
• Good Problem Solving Skill
• Team Player
• Motivated

*Basic experience in Pastry Baking Preferred

Jobs Scope:

• Prepare and maintain a clean and safe working environment
• Prepare, weigh and measure ingredients with accuracy
• Produce pasty or baked products e.g. macarons.
• Store and package ingredients cleanly and neatly
• Stock count of ingredients
• Store and/or package the products neatly and cleanly
• Quality check of all products
• St
• ock count of items produced and sold
• *For Managerial Role,job scope includes managing team members’ performance and schedules

Working Hour:

5.5 - 6 Days Work-Week (44 Hours) + OT

Salary:

From S$1200 + OT (Up to S$1600-2500)

Beginner (Pastry Baker) : < 1 year Experience

Junior Pastry Chef: 1 - 5 Years Experience

Senior Pastry Chef: 6 - 10 Years Experience

Managerial Role : Over 10 years experience including managing the team

Office Address: 20 Bukit Batok Crescent #11-02 Singapore 658080

Enterprise Centre (Fully Aircond)

Key Benefits:

• Medical Benefits
• Annual Leave Up to 18 per year (starting from 10, and incremental 1 day per year)
• Flexible Working Arrangement
• Happy and Positive Working Team Members
• Career Goal Development

Interested, please email Resume to [email protected] Or Whatsapp 90056640

WHATSPP YOUR RESUME to +65 90056640 or email us [email protected]

Tell us your experience if any

What is your expected salary

When you are available?

Responsibilities include:

• Assist the Senior Sous Chef in managing the kitchens operations
• Ensure consistent food preparation and production
• Cook assigned dishes according to the menu
• Keep kitchen area and equipment clean and sanitized
• Follow food safety regulations set by the company, clients, and government
• Perform any other assigned duties and stay updated on new recipes and work methods

Requirements:

• Have 2-3 years of related work experience
• Able to adapt and work well in a team
• Demonstrate a positive and professional attitude at all times

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Ignite Your Culinary Journey as a Chef/Kitchen Assistant!

Are you ready to bring authentic flavors to life in a bustling, Halal Vietnamese bistro near Bugis/Lavender? This role is your gateway to culinary creativity and growth in the dynamic world of F&B! Here, we blend traditional Vietnamese recipes with a fresh, modern twist, and we’re looking for motivated individuals to join our energetic kitchen team.

Position: Chef/Kitchen Assistant

Why You’ll Love It Here:

• Monthly Attendance Bonus – Dedication pays! Earn an additional $100 for outstanding attendance.
• Clear Growth Path – Fast-track promotions based on performance and ambition.
• Performance Bonus – Your hard work doesn’t go unnoticed here.

Work Schedule:

• 5-Day Work Week totaling 43 hours for balance and flexibility.
• Rotating Shifts to keep things interesting:Morning: 7 AM - 3 PM
  Evening: 3 PM - 11 PM
  
• Two weekday rest days and 1-hour break per shift for recharging.

Perks to Enhance Your Experience:

• Complimentary Meals – Enjoy fresh and delicious meals during each shift.
• Uniform Provided – Feel comfortable and professional every day.
• Full Training Provided – Whether you’re experienced or new, we’ve got you covered with comprehensive training.

Post-Probation Perks (3 Months):

• Salary Boost – Earn a $100 increment for strong performance after probation.

If you’re passionate about food, eager to learn, and ready to grow in a thriving kitchen environment, we want to hear from you! This is the place to sharpen your culinary skills, make new connections, and be part of an inspiring team.

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• Assist in daily food preparation duties and cooking
• Monitors inventories and expiration dates of raw goods, ensure adequacy of supplies at all times
• Ensures high quality food production, preparation, and presentation
• Ensure adherence to all relevant health, safety and hygiene standards
• Assist in maintenance and cleaning of equipment, storage, and work areas, maintain cleanliness of work areas
• Any other ad hoc duties as assigned by Outlet Chef or Manager

Key Responsibilities

• Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
• Ensure all dishes are made according to the restaurant’s recipes, maintaining the authenticity of Korean BBQ cuisine.
• Ensure that meats are grilled to perfection, taking into account customer preferences for cooking levels.
• Manage kitchen operations, ensuring that the kitchen runs efficiently during service.
• Present dishes attractively, maintaining a high standard of food aesthetics and quality.
• Any other ad-hoc duties as assigned

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Position : Chef de Partie ( Spanish Cuisine )

• 5 days
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2,800 - $3,300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

We are looking for someone who is eager to explore new ideas, has a love for pastries and desserts. There is no strict requirement for prior experience, simply a positive attitude and an interest in working with food and pastries.

Assist chef in preparing ingredients and handling baking and other kitchen equipment. Developing new recipes for seasonal menus. If you think you are suitable for this position please drop us a message at 80783595 with your CV. Shortlisted staff will be called for an interview. It's a immediate posting.

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 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 | Rachael Lee | EA Reg No.: R2093131

Job Descriptions

1. Direct and participate in the preparation, seasoning, and cooking of northwest Cuisine dishes, such as Ramen, dumplings, etc. ;

2. Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels;

3. Maintaining/raising the food’s profit margins for the coffeeshop;

4. Hiring and firing employees;

5. Meeting health and safety standards

Requirements

1. Minimum 2 years Chef working experiences.

2. Able to stand long time.

3. Able to do flexible shift or split shift.

4. Able to working on Public Holidays and Weekend.

5. Team leader & Management level

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

• whatsapp: 85986715
• Chinese Restaurant Chef Assistant
• Job Types: 全职帮厨会炒锅
• Timing/Shifts: 六天工作制

$ 2600/ 月薪

✨VivoCity中餐厅✨