Responsibilities

• Assist the Sous Chef in managing the daily operations of the kitchen and ensuring smooth workflow.
• Supervise, support, and coordinate kitchen staff to maintain operational efficiency.
• Prepare and cook food in accordance with established recipes, company standards, and quality requirements.
• Ensure all food is prepared, presented, and served to the highest standards of quality, hygiene, and food safety.
• Monitor inventory levels, control stock usage, and minimize food wastage.
• Train, mentor, and support junior kitchen staff to enhance their skills and performance.
• Maintain a clean, organized, and sanitary kitchen environment, including all equipment and workstations.
• Assume responsibility for kitchen operations and lead the team in the absence of the Sous Chef.

Requirements:

• Strong ability to work collaboratively in a fast-paced team environment.
• Excellent interpersonal, communication, and relationship-building skills.
• Prior experience in the hotel or hospitality industry is preferred.
• Willingness to work on weekends, and public holidays as required.

Working location:
Central

Working hours:
44 hours per week

For more information or interested candidates, please reach out via WhatsApp to 96303439 or [email protected].

EA License No. : 22C0937
EA Personnel No. : R23118390 (Gwen Lim)