Kitchen Staff (Junior to Sous Chef)

About Company:

Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.

Job Description:

- Assist in preparing /cutting food ingredients (before and during operations)

- Maintain the highest standards of food service quality, cleanliness and hygiene

- Ensure freshness and quality of all menu items

- Keep workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Manage and maintain all inventories and equipment within the kitchen area

- Other ad-hoc duties assigned by supervisor

Job Requirements:

- Requires approximately 3 years of relevant experience

- Experienced in inventory management, food ordering, and shift scheduling will be an added advantage

- Willing to work on weekends and Public Holidays

- Strong attention to detail and a commitment to maintaining food quality standards

Compensation:

- Working location: Central, walking distance to MRT station

- Working hours: Weekdays: 3pm - 12am; Weekends: 10am - 12am

- Working days: 5 days/week (shift rotational)

- Overtime payment

- Annual leave, medical leave

- Opportunities for career advancement