RESTAURANT CREW (KITCHEN AND SERVICE)
$ 2,200 - $ 2,200 / Per Mon
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GYUKATSU KYOTO KATSUGYU IS HIRING!
Join Japan's No.1 Beef Katsu family today!
SUMMARY AND BENEFITS
Work location: Raffles City Shopping Centre
Work Schedule: 5 workdays, 44 hours per week
Sign-on bonus (T&C applies)
Staff discount
Staff incentive program
On-the-job Training provided
ROLE & RESPONSIBILITIES
Commis Cook
The Commis Cook supports senior chefs by assisting with food preparation, maintaining hygiene, and ensuring the kitchen is clean and safe. Responsibilities include preparing daily requisitions, helping with inventory control, and ensuring a smooth operation.
Chef de Partie
The Chef de Partie manages a specific section of the kitchen, ensuring the quality of food preparation and presentation. Responsibilities include training staff, overseeing stock ordering and controlling, and monitoring supplier deliveries.
Service Crew
The Service Crew provides excellent customer service by performing standard duties such as preparing the restaurant for opening and closing, clearing and resetting tables, and attending to guest needs.
Restaurant Supervisor
The Restaurant Supervisor oversees daily operations, ensuring smooth service and guest satisfaction. Responsibilities include managing inventory, food preparation, presentation, and adhering to health and safety regulations.
REQUIREMENTS
At least 1 year of relevant experience in the F&B industry
Able to start work immediately or within a short notice period would be preferred
Possess Food safety and hygiene certificate
Availability to work on weekends and public holidays
**We regret to inform you that only shortlisted candidates will be notified. **
To apply, please click the APPLY button or email your resume to [email protected] with the job position
you're applying for and your expected salary.
Join Japan's No.1 Beef Katsu family today!
SUMMARY AND BENEFITS
Work location: Raffles City Shopping Centre
Work Schedule: 5 workdays, 44 hours per week
Sign-on bonus (T&C applies)
Staff discount
Staff incentive program
On-the-job Training provided
ROLE & RESPONSIBILITIES
Commis Cook
The Commis Cook supports senior chefs by assisting with food preparation, maintaining hygiene, and ensuring the kitchen is clean and safe. Responsibilities include preparing daily requisitions, helping with inventory control, and ensuring a smooth operation.
Chef de Partie
The Chef de Partie manages a specific section of the kitchen, ensuring the quality of food preparation and presentation. Responsibilities include training staff, overseeing stock ordering and controlling, and monitoring supplier deliveries.
Service Crew
The Service Crew provides excellent customer service by performing standard duties such as preparing the restaurant for opening and closing, clearing and resetting tables, and attending to guest needs.
Restaurant Supervisor
The Restaurant Supervisor oversees daily operations, ensuring smooth service and guest satisfaction. Responsibilities include managing inventory, food preparation, presentation, and adhering to health and safety regulations.
REQUIREMENTS
At least 1 year of relevant experience in the F&B industry
Able to start work immediately or within a short notice period would be preferred
Possess Food safety and hygiene certificate
Availability to work on weekends and public holidays
**We regret to inform you that only shortlisted candidates will be notified. **
To apply, please click the APPLY button or email your resume to [email protected] with the job position
you're applying for and your expected salary.
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