Junior Sous Chef (Western Cuisine) - Sunday OFF

Responsibilities:

• Culinary Operations - handle Cold, Pasta and Main Sections in stages (trainings provided).
• Knowledge in food products and maintenance of food quality standards.
• Inventory Management - ensure stocks are organised and well-kept.
• Maintain kitchen cleanliness and food hygiene.
• Ensure compliance with health and safety regulations within kitchen areas.
• Guide and train kitchen staff.

Requirements:

• Min 4 years of relevant experience in Western cuisine.
• Committed and positive attitude.
• Possess initiative and good in food knowledge.

Others:

• 6 day work week (Mon - Sat).
• Sunday OFF.
• 2 mins walk from One North MRT Station.