Job Type(s): Full Time
Timing/Shift: 5 Day Week, 5.5 Day Week, 6 Day Week, Weekends, Shifts, Others
Industry: F&B
Job Type(s): Full Time
Timing/Shift: 5 Day Week, 5.5 Day Week, 6 Day Week, Weekends, Shifts, Others
Industry: F&B
Singapore
Primary/Secondary School/'O' Level
Non-Executive
2 Years Experience
Travel to office
2 Years Experience
Travel to office
Creative Food Concept is the owner of Tampopo chain of Japanese restaurants
TAMPOPO, meaning Dandelion in Japanese, is a strong and resilient flower that spreads and flourishes even in the toughest of conditions. Inspired by the characteristics of this flower, we are dedicated to providing our customers with the perfect dining experience through sharing the authentic flavours and culture of Japan.
Established since 2004 in Singapore, we believe in using the freshest ingredients imported directly from Japan and quality sources from all around the world. Our commitment and dedication to giving our customers the best, is one of the reasons we were voted “Best Japanese Restaurant in Singapore” by AsiaOne People’s Choice Awards 2016.
We are well known for our Kurobuta dishes and have several outlets conveniently located in the heart of Orchard Road. Besides popular favourites like the Kurobuta Shabu Ramen and Kurobuta Tonkatsu, TAMPOPO’s menu also offers a wide selection of exquisite Sashimi and delectable Ramen.
Currently, we are looking for new staff in the following positions!
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Cook
* Full Time: $2,300 to $3200/ month
* Part Time: $11-$15 (25/36 hours / Flexi hours work week)
Benefits provided; Annual Leave / Public Holiday/ Medical / Allowances
- Location: Tampopo @ Takashimaya
391B Orchard Road #B2-33 Takashimaya Shopping Centre, Singapore 238872
- Location: Tampopo @ Oasis Terraces
681 Punggol Drive #02-24/25, Oasis Terraces Singapore 820681
- Location: My Tampopo@ Katong-i12
To apply, watsapp to 9799 8246
Prepare food
• Prepare mise en place
• Package food products for takeaway
• Clean utensils and work areas at the start and end of work shift
Support food and beverage operations
• Perform day-to-day operations in the kitchen
• Execute daily operational tasks according to staff roster
• Assist in the record of inventory and supplies
• Exercise portion and waste control by correctly using ingredients and equipment to minimise loss and wastage
• Follow crisis response and recovery activities in accordance with business continuity policies
Maintain hygiene, safety and standards
• Follow the organisation's personal, food and beverage hygiene standards
•Follow the organisation's food waste management Standard Operating Procedures (SOPs)
• Follow the organisation's Workplace Safety and Health (WSH) policies and procedures
Contribute to continuous improvement Contribute ideas in new recipes
•Provide current work processes and procedures with supervisors during process improvement reviews
•Suggest areas for continuous improvement within workstation
•Execute continuous improvement activities within workstation
• Operate emerging technology and tools to improve work productivity