Kitchen Staff (Junior to Sous Chef)

About Company: Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine. Job Description: - Assist in preparing /cutting food ingredients (before and during operations) - Maintain the highest standards of food service quality, cleanliness and hygiene - Ensure freshness and quality of all menu items - Keep workstation and equipment clean, organized, sanitized, and sufficiently stocked - Manage and maintain all inventories and equipment within the kitchen area - Other ad-hoc duties assigned by supervisor Job Requirements: - Requires approximately 3 years of relevant experience - Experienced in inventory management, food ordering, and shift scheduling will be an added advantage - Willing to work on weekends and Public Holidays - Strong attention to detail and a commitment to maintaining food quality standards Compensation: - Working location: Central, walking distance to MRT station - Working hours: Weekdays: 3pm - 12am; Weekends: 10am - 12am - Working days: 5 days/week (shift rotational) - Overtime payment - Annual leave, medical leave - Opportunities for career advancement