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BENEFITS (SEN)

- Up to $400 outlet monthly sales incentive

- 5 Days work per week

- 44 hours weekly (OT & Off in lieu compensation)

- Staff Meals provided

- Transport from Vivo MRT to FOC Sentosa directly in and out daily

- Referral Fee (Up to $2000/-) *

- Uniform Top provided

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax (Worth up to $150)

- Leave Benefits

- Medical Benefits

KEY RESPONSIBILITIES AND MEANS

·Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff

·Ensure efficient, cost-effective operation and profitability of food production based on the premise in the company

·Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

·Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner

·Assume the role as Head Chef in his or her absence

·Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

BENEFITS

- Up to $400 outlet monthly sales incentive

- 5 Days work per week

- 44 hours weekly (OT & Off in lieu compensation)

- Staff Meals provided

- Transport from Vivo MRT to FOC Sentosa directly in and out daily

- Referral Fee (Up to $2000/-) *

- Uniform Top provided

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax (Worth up to $150)

- Leave Benefits

- Medical Benefits

RESPONSIBILITIES AND MEANS

·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 Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

·Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

·Accurately measuring meal ingredients for the recipes.

·Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

·Assisting with the unloading of delivered food supplies.

·Assisting supervisor in inventory duties

·Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

BENEFITS

- Up to $400 outlet incentive

- 5 Days work per week

- 44 hours weekly (OT & Off in lieu compensation)

- Staff Meals provided

- Transport from Vivo MRT to FOC Sentosa directly in and out daily

- Referral Fee (Up to $2000/-) *

- Uniform Top provided

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax (Worth up to $150)

- Leave Benefits

- Medical Benefits

KEY RESPONSIBILITIES AND MEANS

• Oversees and supervises kitchen staff.

• Assists with menu planning, inventory, and management of supplies.

• Ensures that food is top quality and that kitchen is in good condition.

• Assisting Sous Chef and Head Chef in any problems that arise and seize control of issues in the kitchen in their absence

• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

• Assist Sous Chef / Head Chef in staff roster / shift

• Responsible in ordering food supplies

• Monitors and maintain kitchen equipments

• Assisting Sous Chef & Head Chef in any problems that arise and seizes control of issues in the kitchen in their absence

Responsibilities:

• Prepare and cook food for all customers according to restaurant’s service standard and procedures.
• Preparation work of Kitchen opening and closing operation hours.
• Food production: make sure the end product and the cooking process conforms to company's standard and procedures, and at the same time has good sense of preventing and recording of losses.
• Maintain good hygiene and cleanliness of individual by following basic grooming & hygiene.
• Assist QC/Supporter or Hall whenever required to meet customer satisfaction.
• Any other job-related duties requested.

This position contributes to Starbucks success by providing legendary customer service to all customers. This job creates the Starbucks Experience for our customers by providing customers with prompt service, quality beverages and products, and maintaining a clean and comfortable store environment. Models and acts in accordance with Starbucks guiding principles.

Summary of Key Responsibilities

Essential job functions include but are not limited to the following:

·Acts with integrity, honesty and knowledge that promote the culture, values and mission of Starbucks.

·Anticipates customer and store needs by constantly evaluating environment and customers for cues.

·Communicates information to manager so that the team can respond as necessary to create the Third Place environment during each shift.

·Contributes to positive team environment by recognizing alarms or changes in partner morale and performance and communicating them to the store manager.

·Delivers legendary customer service to all customers by acting with a customer comes first attitude and connecting with the customer. Discovers and responds to customer needs.

·Follows Starbucks operational policies and procedures, including those for cash handling and safety and security, to ensure the safety of all partners during each shift.

·Maintains regular and punctual attendance

Requirements:

·At least 16 years old and above

·No previous experience required. Training will be provided

·Can commit at least 20hrs work per week, and for the long-term

·Available to work flexible hours that may include early mornings, evenings, weekends, nights and/or public holidays

·Maintain regular and consistent attendance and punctuality

Benefits:

·Flexible work shifts

·Medical benefits

·Retail and attendance incentives

·Partner meals and discounts

·Career progression pathways available

** 6 days work week

Working Location: KK Hospital - 100 Bukit Timah Singapore 229899

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels) and hygiene and safety management.

Key Responsibilities:

• Cooking and preparing Western cuisine for large volume

• Responsible for the overall daily food production and back of the house operations.

• Maintain and enhance manpower management by daily effective communication.

• Ensure that quality and wholesome food is served in the facility.

• Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

• Submit weekly and monthly financial/administration reports to the Unit Manager.

• Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

• Attend weekly service meetings to improve and enhance service level.

• Evaluate and administer manpower plans, employee training & development.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Maintain and improve hygiene and safety standards of both front of house and back of house operations.

• Keeping Food Sampling and Daily Cooking Core temperature recordings.

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