Impressive job title but shit pay

Chef ($2000-$2200)

Responsibilities:
•Assist the Head and Sous Chef in culinary operations in an all-day dining bistro.
•Responsible for overseeing all food production, and be in control of all stages of food preparation in all sections of the kitchens.
•Monitoring food production to ensure consistent quality and portion size.
•Comply and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks and applying all standards in place.
•Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food products..
•Coach, train and guide junior cooks and ensure that quality and standards of services are maintained including operation, cleanliness and maintenance of the work areas.

Requirements:
•Candidate must possess at least a Professional Certificate/NiTEC, Food & Beverage Services Management or equivalent.
•Only Singaporeans
•At least 2 year(s) of working experience in the related field is required for this position.
•Preferably Junior Executives specializing in Food/Beverage/Restaurant Service or equivalent.
•2 Full-Time position(s) available.

That's not a chef that's a cook.

Leongsam said:

That's not a chef that's a cook.

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It's not a typo for sure.

The barriers to entry for this job are quite low, hence the low pay.

You could probably hire a jiu hu kia for less, but it's all about the pre-election 'clamping down' on foreign labour force now.

Its a paid to learn job, as Sarong Warong would say "any chef worth his salt" would pick up the ropes and move from there.

Still looking for a job that pays $20k for Only Singaporeans.

xebay11 said:

Its a paid to learn job, as Sarong Warong would say "any chef worth his salt" would pick up the ropes and move from there.

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So it's an internship, just less glamourous.

laksaboy said:

So it's an internship, just less glamourous.

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If you can learn from the best, money will come rolling in later.

xebay11 said:

Its a paid to learn job, as Sarong Warong would say "any chef worth his salt" would pick up the ropes and move from there.

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and he won't go hungry as well....and thirst quenched in the process.
anyway, this is a chef de partie position given the requirements, not even demi / sous chef level.