Chef

SHINYA IZAKAYA LLP; Singapore; On-site; SGD 25,000 - 39,000; Full time

Job summary

SHINYA IZAKAYA LLP in Singapore seeks a hands-on chef to support daily kitchen operations in a non-aircon environment. You will contribute to menu execution and maintain high standards of quality. Working with the head chef, you will prep and cook dishes, handle ingredients, and uphold strict hygiene.

You’ll also help review menus and design promotional items to attract customers. The role requires flexibility for split shifts and weekend/public holiday schedules, with a collaborative team

Qualifications

• Experience as a chef in a restaurant setting.
• Ability to work cooperatively with team members.

Responsibilities

• Assist the head chef in preparing and cooking dishes to support daily kitchen operations
• Cut, steam, fry, and cook various ingredients to produce quality Japanese cuisine
• Wash and handle raw materials including vegetables, seafood, pork, poultry, and beef to ensure food safety and quality
• Clean and maintain kitchen equipment such as fridge, freezer, cooking area, exhaust hood, and drainage regularly to uphold hygiene standards
• Collaborate with management to review the menu periodically and design new promotional dishes to attract customers
• Adapt to additional ad hoc duties assigned by management to support kitchen and restaurant needs
• Work effectively in a non-aircon kitchen environment during split shifts and weekends/public holidays as scheduled
• Cooperate with team members to maintain smooth kitchen workflow and service delivery

Skills

Teamwork

Cooking

Job description

Company Overview

At Shinya Izakaya, we offer a cozy setting to enjoy authentic Japanese dishes like sushi, sashimi, and sizzling skewers. With fresh ingredients and bold flavors, we bring the true essence of izakaya dining to your table.

Job Summary

Perform cooking duties in a non-aircon F&B environment, supporting kitchen operations and contributing to menu development.

Responsibilities

• Assist the head chef in preparing and cooking dishes to support daily kitchen operations
• Cut, steam, fry, and cook various ingredients to produce quality Japanese cuisine
• Wash and handle raw materials including vegetables, seafood, pork, poultry, and beef to ensure food safety and quality
• Clean and maintain kitchen equipment such as fridge, freezer, cooking area, exhaust hood, and drainage regularly to uphold hygiene standards
• Collaborate with management to review the menu periodically and design new promotional dishes to attract customers
• Adapt to additional ad hoc duties assigned by management to support kitchen and restaurant needs
• Work effectively in a non-aircon kitchen environment during split shifts and weekends/public holidays as scheduled
• Cooperate with team members to maintain smooth kitchen workflow and service delivery

Required competencies and certifications

Experience as a chef in a restaurant setting

Preferred competencies and qualifications

Ability to work cooperatively with team members