Career Conversion - Trainee Chef

5 days work

10 hours work + 1.5 hours break (total 11.5hrs)

Paya Lebar / Bugis Junction

Key Responsibilities:

1. Japanese Cuisine Preparation

• Assist in preparing ingredients for Yakiniku dishes (e.g. slicing meats, vegetables, sauces).
• Learn and apply correct meat handling and portioning techniques.
• Prepare side dishes such as donburi, miso soup, and salads according to house recipes.

2. Grill Station Support

• Learn to operate the charcoal or gas grill safely and consistently.
• Plate and present grilled items according to brand standards.
• Monitor grill timing and doneness of various meat cuts.

3. Kitchen Operations

• Set up and maintain cleanliness of the mise-en-place station.
• Support cooking line during service periods.
• Assist with restocking and organizing the fridge/freezer/dry storage.

4. Hygiene & Safety

• Follow strict food hygiene and safety protocols (as per SFA and company SOPs).
• Clean and sanitize kitchen equipment, surfaces, and tools.
• Maintain personal grooming and hygiene standards.

5. Learning & Development (CCP Focus)

• Attend and complete all required CCP training modules.
• Receive coaching from senior chefs and participate in kitchen briefings.
• Demonstrate progress and competency throughout the programme duration.