Kitchen Crew/Supervisor

2 weeks ago

Central Region, Singapore OUE Restaurants Pte Ltd Full time $40,000 - $60,000 per year

Why Join Us?

  • Encouraging Work-Life Balance.

  • Good Career Development Opportunities.

  • Work with a Small and Vibrant Team.

  • Opportunity to Wear Many Hats and Gain Different Sets of Skills.

Responsibilities

  • Assist in preparing ingredients and dishes according to our recipes, ensuring high quality and presentation standards.
  • Cook menu items precisely, maintaining the authenticity of Szechwan flavours while adhering to safety and hygiene standards.
  • Keep the kitchen clean and organised, following all hygiene and sanitation procedures to ensure a safe working environment.
  • Work closely with other kitchen staff to ensure smooth operations, assisting where needed during busy service periods.
  • Monitor stock levels and report any shortages to the kitchen manager.
  • Occasionally assist in packaging delivery orders, ensuring they are secure.
  • Be open to learning new skills and taking on various kitchen tasks as assigned by your supervisor or management, fostering a supportive team environment.

Requirements and Qualifications

  • Minimum 1 year of relevant kitchen experience.
  • No kitchen experience, we are happy to train enthusiastic candidates
  • Passion for food and cooking, particularly in a fast-paced kitchen environment.
  • Ability to work collaboratively as part of a team.
  • Strong attention to detail and commitment to quality.
  • Willingness to work shift hours, weekends and public holidays

5 Days Work Week | AWS & Performance Bonus | Family Care Leave | Medical & Dental Benefits

ABOUT CHEN'S

Chen's, awarded the MICHELIN Bib Gourmand for four consecutive years, is a sister concept to the renowned MICHELIN-starred Shisen Hanten by Chef Chen Kentaro at Hilton Singapore Orchard. Our mission is to infuse every dish with authentic, bold, and quality Chuka Ryori flavours—creating inclusive offerings that deliver comfort and warmth for all to savour.

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