Kitchen Staff (Junior to Sous Chef)

About the role

A newly opened restaurant in a 4-star hotel in Central, Singapore, is looking for kitchen staff ranging from junior to sous chef. The restaurant offers Japanese and French fusion cuisine under the guidance of a head chef from Tokyo, Japan. The position is full-time, permanent and based in Central, within walking distance of the MRT station.

Key responsibilities

• Assist in preparing and cutting food ingredients before and during operations
• Maintain the highest standards of food service quality, cleanliness and hygiene
• Ensure the freshness and quality of all menu items
• Keep workstations and equipment clean, organised, sanitised and well stocked
• Manage and maintain inventories and equipment in the kitchen
• Carry out other ad-hoc duties assigned by the supervisor

Required profile

• Approximately 3 years of relevant experience
• Willingness to work weekends and public holidays
• Strong attention to detail and a commitment to food quality standards
• Experience in inventory management, food ordering and shift scheduling is an added advantage

What we offer

• Pay of SGD 2,800 to 4,500
• Overtime payment
• Annual leave and medical leave
• Opportunities for career advancement
• Shifts: weekdays 3pm to 12am, weekends 10am to 12am, five days a week with rotation