Responsibilities

Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems
Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations
Exhibit culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production
Assume duties and responsibilities in the absence of the Sous Chef

Qualifications

Singaporeans and PRs only
Has at least 2 years of relevant working experience in F&B establishments of a similar niche
Understanding of basic food hygiene practices.
A team player with good and effective communication and interpersonal skills.
Adaptability to change and willingness to embrace new ideas and processes.
Ability to work unsupervised and deliver quality work.

Incentive Scheme: 4%, 8%, 12% if sales targets are met
Staff Meals: Free meals provided during shift
Night Transport: Taxi claims available for exceptionally late days
Top Seller Award: Incentives for the highest earner of each month from every outlet
Wellbeing Benefits: Medical claims included
Annual Leave: From 7 days onwards (negotiable on case to case basis)
Confirmation Adjustment: Pay adjustment upon confirmation from 5% onwards
Sentosa Entry Pass: Annual Sentosa islander pass provided for subsidised transport and free entry (for our Sentosa team)
Career Progression: Career path personalisations and growth opportunities
Staff Discount: 30% off the entire bill for staff when they dine in with us during their birthday (up to a max of 4 pax)