- Raffles Quay Downtown Core Central Region (Singapore) Singapore
Kerja Sepenuh Masa Service Crew-Service Crew (Culinary)-Lau Pa Sat ( Steak - Hamburg -Hot Plate) (new), Gaji tinggi SGD 2,700 di KOPITIAM Central Region (Singapore) - Maukerja
Service Crew-Service Crew (Culinary)-Lau Pa Sat ( Steak - Hamburg -Hot Plate) (new)
KOPITIAM
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
We are seeking a passionate and skilled Service Crew (Culinary) / Kitchen Cook to join our dynamic kitchen. This hybrid role bridges the precision of culinary preparation with the high-intensity execution of hot plate and grill stations. If you thrive in a fast-paced environment and take pride in handling premium ingredients, we want you on our team!
Job Description
Patty shapping cold room production
Shaping, operate and maintain meat grinding and portioning machinery within a strict temperature-controlled environment
Execute traditional Japanese hand-slapping techniques to remove air pockets and shape signature steak and hamburg patties perfectly
Enforce rigorous HACCP protocols for raw ground meat handling to avoid cross-contamination.
Hot Station & Japanese/Western BBQ Execution
Manage high-heat Western flat pan grills and Combi-Oven operations & technology
Control grill airflow and heat zones to execute precise steak doneness levels consistently
Demonstrate proficient Japanese knife skills for precise vegetable and protein fabrication
Manage specialty fry stations and high-volume short-grain rice preparation.
Job Requirements
Minimum 1–2 years of experience in a Japanese, Western, or steakhouse kitchen
Experience with meat processing or butchery is highly advantageous
Technical Skills: Proficient with high-heat commercial grills and programmin Combi-ovens
Attributes: Strong team player, highly organized, and able to work efficiently under pressure in hot kitchen environments
Work Schedule
6DWW, rotating shift between 7am to 1030pm
8 hours shift per day, 1 week 44 hours
Whats app/call- 81880535 for more details
Job Description
Patty shapping cold room production
Shaping, operate and maintain meat grinding and portioning machinery within a strict temperature-controlled environment
Execute traditional Japanese hand-slapping techniques to remove air pockets and shape signature steak and hamburg patties perfectly
Enforce rigorous HACCP protocols for raw ground meat handling to avoid cross-contamination.
Hot Station & Japanese/Western BBQ Execution
Manage high-heat Western flat pan grills and Combi-Oven operations & technology
Control grill airflow and heat zones to execute precise steak doneness levels consistently
Demonstrate proficient Japanese knife skills for precise vegetable and protein fabrication
Manage specialty fry stations and high-volume short-grain rice preparation.
Job Requirements
Minimum 1–2 years of experience in a Japanese, Western, or steakhouse kitchen
Experience with meat processing or butchery is highly advantageous
Technical Skills: Proficient with high-heat commercial grills and programmin Combi-ovens
Attributes: Strong team player, highly organized, and able to work efficiently under pressure in hot kitchen environments
Work Schedule
6DWW, rotating shift between 7am to 1030pm
8 hours shift per day, 1 week 44 hours
Whats app/call- 81880535 for more details
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