Kitchen Executive (The Spring)

Duties & Responsibilities:

• Learn about Vietnamese food.
• Rotate and master cooking stations: Standby, Salad, Noodle, Grill, Fry, and Stir Fry.
• Prepare ingredients and dishes in accordance with SOP, ensuring maximum freshness and quality.

Requirements:

• Able to work in a non-halal restaurant.
• F&B kitchen experience is preferred but not mandatory. Training will be provided.
• Able to communicate with clients in English or Mandarin.
• Able to work shifts, weekends, and Public Holidays.
• Enjoys learning new things and working in fast paced environments.

Benefits:

• Career development and training opportunities
• Quarterly Profit Sharing
• Attractive bonus for high-performing staff
• Annual company incentive trip
• Hostel with free wifi provided for outstation staff
• 2 meals per day provided
• Strong work culture with quarterly team gathering and annual dinner
• Staff discounts