Total 1,442 job vacancies in Singapore

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

About Mega Collective:

Mega Collective is an up and rising F&B group in Singapore and we have grown to a company size of over 300 employees. Our brands under us include OVERFLOW, Hub & Spoke Café, Time For Thai, Urbans @ Plaza 8. We have Café, Restaurants, Bar concepts and Food Court businesses.

The location for this position is at Changi Airport. Please apply if suitable.

Roles & Responsibilities:

• Lead, mentor, and manage culinary team.
• Create prep lists for kitchen crew.
• Control food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• Manage shift management
• Execute Chef decisions

Chef Qualifications / Skills:

• Demonstrated knowledge of culinary techniques and practices
• 2-3 years work experience
• Previous kitchen management experience
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook)

How to Apply:

·

· Whatsapp 93832238 with your resume and work experiences.

· Regret to inform you that only shortlisted candidates will be contacted by our consultants.

Salary: 3000 to 3600

· Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Plan in conjunction with the Executive Chef, Executive Sous Chef and Sous Chef activities, promotions, menu implementations according to the annual marketing plans.

· Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine will be added advantage

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

Hourly rate: S$14/hour

Responsibilities:

• Prepare and plate cooked dishes or cold menu items such as salads, cold appetizers and sandwiches
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to apositive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Able toperform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp91834574 for more information

JOB SUMMARY

The Assistant Chef responsibilities include assist the Chef with ingredient preparation as well as perform all washing and cleaning duties required in the kitchen. Assistant Chef should also be responsible assisting with inventory control, removing the garbage, and clearing refrigerators, freezers and storage rooms. Also, he/she should be familiar with sanitation regulations, ensuring the station is kept at the highest hygiene and food safety standards, ensuring items are ordered, received and stored in proper condition, ensuring proper usage of food with minimal food waste and all other tasks as delegated by the chefs.

RESPONSIBILITIES

• Check freshness of food and discard out-of-date items.
• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards and dishes.
• Assisting the Chef with the preparation of meal ingredient, which includes washing, cleaning, peeling, cutting and chopping fruit, vegetables, poultry and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Keeps equipment operating by following operating instructions, troubleshooting breakdowns, maintaining supplies, performing preventive maintenance, calling for repairs;
• Perform other ad hoc duties as assigned.

REQUIREMENT

• Min 1 Year working experience in western cuisine.
• Hands-on experience with various kitchen equipment (e.g. grillers, pasta makers, Combi Oven, Salamander and etc)
• Advance knowledge of culinary, baking and pastry techniques.
• Ability to remain calm and undertake various takes.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Possessed basic hygiene course certification.
• Excellent communication and interpersonal skills.
• Customer service focused and solution-oriented.
• Maintain positive company morale and professional attitude.
• Punctual and responsible.
• Desire to constantly learn and grow professionally.
• Must be able to work overtime, weekends and public holidays, as needed.
• Must be able to travel to work overseas if required.
• Must maintain personal hygiene at all times

Job Description

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant

Job Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• able to work on sat,sunday and public holiday.

Job Description:

• Prepare and cook a variety of dishes according to the menu and company standards.
• Ensure food is prepared in a timely manner and presented properly.
• Plan and develop menus, including daily specials and seasonal items.
• Monitor food quality, taste, and portion control.
• Maintain cleanliness and hygiene in the kitchen at all times.
• Check the freshness and quality of ingredients before use.
• Manage food storage and ensure compliance with food safety standards.
• Supervise kitchen assistants and support staff in daily kitchen operations.
• Control kitchen stock, ingredients, and minimize wastage.
• Ensure all cooking equipment is used properly and maintained in good condition.

Requirements:

• Proven experience as a Chef.
• Able to cook a wide range of dishes efficiently and consistently.
• Good knowledge of food preparation, kitchen operations, and hygiene standards.
• Ability to work in a fast-paced environment.
• Strong sense of responsibility and teamwork.
• Able to manage time well and work under pressure.
• Good organizational and kitchen management skills.
• Willing to work shifts, weekends, and public holidays.

Job Description & Requirements

Experienced in Middle Eastern/Turkishcuisine required.We specializeinauthentic Middle Eastern/Turkish Cuisine andtherforeneedgenuineTurkish chefs to prepare our dish esbesi desin troducing new variations to ourmenu to widen our overings overtime.Day to day preparation . Keeping andbuying stock.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking,boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Able to work night shift

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Able to work night shift

Job Summary

The Chef is responsible for large-scale preparation of authentic Bangladeshi dishes in a central kitchen, ensuring consistent taste, quality,and hygiene across multiple outlets.

Key Responsibilities

·      Prepare traditional dishes such as biryani, bhuna, curry, dal, bhorta, kebab, and fish items

·      Cook in large batches while maintaining authentic taste

·      Ensure proper use of spices and cooking techniques

·      Develop and document standardized recipes for all menu items

·      Maintain consistency in taste, texture, and portion size

·      Train staff to follow exact cooking procedures

·      Ensure timely preparation and dispatch

·      Train team on Bangladeshi cooking methods and spice usage

·      Maintain strict cleanliness and sanitation standards

·      Follow food safety guidelines (HACCP preferred)

·      Ensure proper storage of raw and cooked food

·      Monitor stock of rice, meat, fish, spices, and vegetables

·      Reduce wastage and control food cost

Required Skills

·      Strong expertise in Bangladeshi cuisine (regional dishes & spices)

·      Experience in bulk cooking / central kitchen operations

·      Knowledge of traditional cooking techniques

·      Ability to maintain consistency at high volume

·      Diploma Cert

·      At least 2 years of experience in Bangladeshi cuisine

Work Environment

·       Central production kitchen (high-volume)

·       Early morning / shift-based operations

·       Fast-paced and process-driven setup

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills

Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: Basic $3,300 – $6,500 per month
• Duration: Permanent

Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #77966 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

As a Demi Chef, you will support the Chef de Partie in managing a specific kitchen section, ensuring consistent food quality and smooth operations. You will play a hands-on role in food preparation while developing your culinary skills within a structured and quality-driven kitchen.

Key Responsibilities

Food Preparation

• Assist in preparing and cooking dishes according to recipes and standards
• Ensure consistency in taste, portioning, and presentation
• Support mise en place and daily kitchen prep

Kitchen Operations

• Maintain cleanliness and organization of workstations
• Follow food safety and hygiene standards at all times
• Assist with stock rotation (FIFO), storage, and inventory checks
• Support receiving and checking of deliveries

Team Support

• Work closely with Chef de Partie and kitchen team during service
• Assist in guiding junior kitchen staff when required
• Ensure smooth coordination with front-of-house team

Requirements

• Some kitchen experience (Commis or similar role) preferred
• Basic knowledge of cooking techniques and kitchen operations
• Willingness to learn and grow in a professional kitchen
• Able to work in a fast-paced environment
• Willing to work shifts, weekends, and public holidays

Job Summary

Ensure all food is of excellent quality and served promptly. Plan menus within budget using seasonal ingredients. Oversee kitchen operations, coordinate and train staff, manage inventory and orders, enforce safety standards, innovate recipes, track industry trends, and improve based on feedback.

Responsibilities

• Ensure all food meets high-quality standards and is served promptly to enhance customer satisfaction.
• Plan menus considering budget constraints and seasonal ingredient availability to optimize cost and freshness.
• Oversee all kitchen operations to maintain smooth workflow and operational efficiency.
• Coordinate kitchen staff activities and provide assistance to support team performance and collaboration.
• Train kitchen staff to prepare and cook menu items consistently to maintain quality and standards.
• Monitor ingredient and equipment inventory, and place timely orders to maintain adequate stock levels.
• Enforce kitchen safety and sanitation standards to comply with health regulations and ensure a safe work environment.
• Develop new recipes to refresh the menu and attract customer interest.
• Stay informed on industry trends to incorporate relevant innovations into kitchen practices.
• Collect and analyze customer and staff feedback to implement continuous improvements in kitchen operations.

Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: Basic $3,300 – $6,500 per month
• Duration: Permanent

Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #77966 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

• Prepare, cook, and present a variety of dishes according to the restaurant’s recipes and standards.
• Oversee daily kitchen operations to ensure smooth and efficient workflow.
• Coordinate with service staff to manage orders during peak and non-peak hours.
• Train new staff on food preparation techniques, hygiene standards, and kitchen procedures.
• Supervise junior chefs, cooks, and kitchen assistants.
• Ensure strict adherence to food safety regulations and hygiene standards.
• Monitor stock levels of ingredients and kitchen supplies.
• Assist in creating and updating menu items based on customer preferences and seasonal availability.
• Introduce new dishes and improve existing recipes to enhance customer experience.
• Inspect food before serving to ensure it meets quality standards.
• Handle customer feedback related to food quality and make necessary improvements.
• Work efficiently during busy hours without compromising quality.
• Ensure discipline and professionalism within the kitchen team.

Experience: Minimum 5 years experience in Prata Flipping

Looking for a chef with a minimum of 5 years of experience working in a steakhouse or high end western cuisine restaurant. Familiarity with wines is a must and must be experienced in cooking for wine dinners. Candidates should possess good interpersonal skills and be creative. Training will be provided.

Job Summary

Lead kitchen operations to ensure timely delivery of fresh, high-quality dishes. Design menus and recipes, coordinate and train kitchen staff, implement hygiene standards, manage inventory and procurement, and resolve customer feedback to drive operational excellence.

Responsibilities

• Ensure promptness, freshness, and quality of all dishes served to meet customer expectations
• Coordinate cooks' tasks to optimize kitchen workflow and service efficiency
• Implement hygiene policies and inspect kitchen equipment to maintain cleanliness and safety standards
• Design new recipes, plan menus, and select plate presentations to enhance customer dining experience
• Review staffing levels to align with service, operational, and financial goals
• Hire and train kitchen staff, including cooks, food preparation workers, and dishwashers, to build a skilled team
• Perform administrative tasks such as inventory management and purchase order processing to maintain adequate supplies
• Set and monitor performance standards for kitchen staff to ensure consistent quality and productivity
• Obtain and analyze feedback on food and service quality, addressing customer complaints promptly to improve satisfaction
• Manage availability to work on-call, shifts, after hours, weekends, and public holidays to support kitchen operations

Preferred competencies and qualifications

• Culinary education with 2+ years of study
• 5+ years of experience in a similar kitchen management position
• Advanced knowledge of professional food principles and practices
• Proficient knowledge of human resources management
• Excellent knowledge of back-of-house (BOH) systems, ordering, and inventory control
• Strong communication skills to effectively lead and collaborate with kitchen staff
• Ability to meet deadlines in a fast-paced environment

Clementi
Shanghai cuisine semi-fine dining restaurant
Shanghai Dim Sum experience is a must!
3.2k to 5k Basic + 2 Meal included

Working hours: 6days/week
Benefit: Medical Insurance, Year-end double pay, Commission, staff discount, staff meal provided.

• Minimum 5-year experience in Shanghai Dim Sum in terms of Xiao Longbao, Pan-fried Bun and Wonton etc. Training provided.
• Responsible for overseeing the outlet culinary operations in Chinese cuisine
• Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new launching to improve sales revenue
• Assist in training and development of the culinary team
• Meet QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as when assigned by the Management

Requirement:

• Familiar with wrapping Xiao Longbao, Pan-fried Bun, cook noodle/wonton dishes.
• At least 5 years of experience in quick service restaurants
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 6 working days per week with rotating shift including weekends and public holidays

French brasserie restaurant since 2011, looking for Sous Chef Jr to lead kitchen team and maintain food quality and food standard.

As Sous Chef Jr, you will be responsible for overseeing all aspects of kitchen operations to ensure the consistent delivery of high-quality French cuisine. Working closely with the Executive Chef/Owner, you will lead a team of culinary professionals and uphold the standards of excellence that define our restaurant.

• Proven experience as a Sous Chef Jr, preferably with a focus on French cuisine.
• Strong leadership skills with the ability to motivate and inspire a team of culinary professionals.
• Excellent communication and interpersonal skills to effectively collaborate with colleagues and interact with guests.
• Attention to detail and a passion for delivering exceptional food quality and presentation.
• Knowledge of French culinary techniques, ingredients, and traditions is highly desirable.

As a Chef de Partie, you will be responsible for managing a specific section of the kitchen, ensuring consistent food quality, efficient operations, and adherence to Realm’s standards. You will support the Head Chef in delivering dishes that reflect precision, creativity, and wellness-focused dining.

Key Responsibilities

Food Preparation & Quality Control

• Manage and oversee a designated kitchen section (e.g. hot, cold, pastry)
• Prepare and present dishes according to recipes and standards
• Ensure consistency in taste, portioning, and plating
• Monitor food quality and freshness at all times

Kitchen Operations

• Maintain cleanliness and organization of your workstation
• Ensure compliance with food safety and hygiene regulations
• Manage stock levels, storage, and ingredient rotation (FIFO)
• Assist with ordering and receiving supplies

Team Leadership

• Supervise and guide junior kitchen staff
• Support training and development of kitchen crew
• Work closely with the kitchen and service team to ensure smooth service

Menu & Development Support

• Assist in menu execution and new dish development
• Contribute ideas aligned with wellness and ingredient-driven concepts

Requirements

• Proven experience as a Chef de Partie or similar role
• Strong knowledge of cooking techniques and kitchen operations
• Ability to work in a fast-paced, high-standard environment
• Good leadership and communication skills
• Willing to work shifts, weekends, and public holidays

· Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Plan in conjunction with the Executive Chef, Executive Sous Chef and Senior Sous Chef activities, promotions, menu implementations according to the annual marketing plans.

· Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine will be added advantage.

Chef de Partie Position Available

Looking for Singaporeans, PR, LTVP and Work Permit holders

Job Summary

Support the kitchen team in managing kitchen operations to deliver high-quality food with excellent presentation. Lead food preparation, maintain hygiene standards, control portions, and train kitchen staff to ensure efficient, timely service.

Responsibilities

• Support the kitchen team in daily kitchen operations to ensure smooth workflow and quality outcomes.
• Prepare menu items according to company recipes, processes, and presentation standards to deliver consistent food quality.
• Control food portions during preparation to minimise waste and spoilage, optimising kitchen resources.
• Train kitchen staff by assessing team performance to enhance productivity and skills together with the Head Chef.
• Maintain cleanliness, organization, and sanitation of kitchen, workstations, and equipment to comply with food safety regulations.
• Manage kitchen opening, closing, and other side duties to ensure operational readiness and compliance.
• Ensure timely kitchen operations that meet company quality standards and customer expectations.