Supervisor Trainee Programme (Chef)

Responsibilities:

• Assist in preparation of meal components and ingredients for assembly and production.
• Follow standardized recipes, specifications, and production processes at all times.
• Support daily production activities in accordance with assigned schedules and timelines.
• Ensure consistency in food quality, taste, and presentation through basic tasting and checks.
• Participate in structured training programmes, including both theoretical and practical sessions.
• Rotate across different kitchen sections to gain exposure to various cuisines and production methods.
• Build knowledge in food hygiene, safety standards, and operational procedures.
• Adhere strictly to hygiene, food safety, and sanitation standards.
• Operate kitchen equipment in accordance with Standard Operating Procedures (SOPs).
• Comply with all occupational health and safety regulations.
• Follow instructions from supervisors and maintain effective communication within the team.
• Work collaboratively in a multicultural team environment.
• Demonstrate a positive attitude, willingness to learn, and openness to feedback.
• Perform ad hoc duties and assignments as required.

Requirements:

• Graduates from culinary institutes or vocational training programmes preferred.
• Basic food hygiene knowledge or relevant certification is an advantage.
• Fresh graduates or individuals with a strong passion for culinary arts are welcome.
• Prior internship or part-time experience in F&B or kitchen operations is an advantage.
• Basic knowledge of food preparation and cooking.
• Strong willingness to learn and develop culinary skills.
• Ability to work in a fast-paced, high-volume production environment.
• Good teamwork and interpersonal skills.
• Basic command of English and local language.
• Positive attitude, flexibility, and openness to feedback.