Sous Chef or Chef De Partie

- 4 - 5 years experience in culinary arts and relevant F&B business

- Exercise supervision and delegate work assignments in an equal manner amongst the team

- Check and forecast the daily food stock usage and ensure that it is sufficient for use during the restaurant operation hours.

- Initiate food and beverage requisition requirements and submit for approval.

- Inspect the quality of work done and check to ensure that the prescribed standard receipts are being adhered to.

- Assist in preventing wastage, loss, spoilage and keep operation cost in line with the departmental cost policy.

- Inspect and check that the kitchen and operating equipment are always in safe condition to prevent unnecessary accidents.

- Ensure that the operating equipment and surrounding work area are kept clean and hygienic at all times.

Work Salary Package:

- 6 day work week

- From 48 hours/week

- $2200 - $2800 depending on experience

- Meals provided

- Uniform provided

*No quota for S Pass currently*

Only Singaporean/PR/Malaysian EP/ WP/

LTVP applicants