Prepare and execute dishes according to approved recipes, presentation and portion standards.
Take ownership of an assigned kitchen station before, during and after service.
Support the Head Chef and Sous Chef in food preparation and service coordination.
Maintain ingredient quality, storage standards and mise en place readiness.
Keep workstations, utensils and equipment clean, safe and organised.
Communicate clearly with the team during busy service periods.
Follow food hygiene, safety and operational procedures.

Minimum 2–4 years of relevant professional restaurant kitchen experience.
Sound cooking, plating and station-management skills.
Organised team player with strong attention to detail.
Comfortable with rostered weekends, public holidays and straight or split shifts.

Tyson Jay Management Pte Ltd | EA Licence No. 24C2479

Ivan Lim | EA Personnel Reg No. R1109856