Employer Introduction:
An independent Japanese yakiniku restaurant with air-conditioning and an open-kitchen concept. The restaurant has a small team of fewer than 10 staff.
Job Responsibilities:
- Cutting, cleaning, and preparing seafood, meat, and vegetables
- Assisting the head chef with wagyu plating and presentation
- Grilling meat for customers at the counter or dining area
- Preparing salads and daily kitchen ingredients
- Maintaining cleanliness and hygiene standards in the kitchen
Requirements:
- Physically fit and able to handle a fast-paced kitchen environment
- Stable, responsible, hardworking, and quick in handling tasks
- Good knife skills and basic food preparation experience
- Available to start work on an agreed date (e.g., 1st or 3rd of the month)
- Basic English communication ability for daily kitchen coordination and operational communication
- Minimum 2 years of relevant kitchen experience
Rest Days / Leave:
- 8 rest days per month (including weekly rest days)
- 7 days annual leave (or according to Singapore statutory requirements)
- 14 days medical leave (as per MOM guidelines, subject to eligibility)
