Produce all items related to the menu to meet the establishment’s standards, ensuring that customer expectations are consistently satisfied.

Maintain a high standard of hygiene and health and safety in accordance with industry regulations and best practices.

Ensure that food production and presentation meet the highest standards as outlined in the performance manual and recipes. Consistently deliver top-quality food that meets or exceeds established standards.

Implement strict controls on food waste. Report any waste following the correct procedures to ensure efficient and responsible use of resources.

He or she must know how to cook Sichuan or Hunan cuisine. He or she must be very independent and hardworking. He or she must be well versed in the ingredient and know where to source the necessary ingredient. He or she must have the teamwork with their workmate and must be well organize in the food inventory

The Executive Chef is responsible for overseeing all aspects of kitchen and stewarding operations, including menu planning, food preparation, staff management, quality control, cost management, and ensuring compliance with health and safety standards. He/she is responsible for the maintaining of culinary standards and reputation of the establishment.

Primary Responsibilities

• Responsible for designing and creating menus that align with the restaurant's concept, target audience, and culinary vision. This involves creating new dishes, selecting ingredients, and considering factors such as seasonality, food trends, and dietary restrictions.

• Oversees and participates in food preparation, ensuring that dishes are prepared to high standards of taste, presentation, and quality. Also be responsible for specialized cooking techniques and handling intricate recipes.

• Responsible for recruiting, hiring, and training kitchen staff, including sous chefs, line cooks, and prep cooks. Provide guidance and mentorship to the team, ensuring a positive work environment, and maintaining high levels of productivity and professionalism.

• Manages all aspects of kitchen operations, including workflow, organization, and scheduling. Ensure that food is prepared and served efficiently, maintain cleanliness and hygiene standards, and monitor inventory levels of ingredients and supplies.

• Maintains strict quality control standards to ensure that all dishes leaving the kitchen meet the restaurant's standards. They taste and evaluate food regularly, monitor portion sizes, and provide feedback and guidance to the kitchen staff to maintain consistency and quality.

• Responsible for controlling costs in the kitchen, including food costs and labor expense, develop and manage budgets, negotiate with suppliers, and optimize the use of ingredients to minimize waste and maximize profitability.

• Collaborates with other departments, such as front-of-house staff and management, to ensure smooth operations and excellent customer service. Communicate effectively with the team, providing clear instructions and fostering a positive and collaborative work environment.

• Ensures compliance with health and safety regulations and food handling standards. Establish and enforce proper sanitation and safety procedures, conduct regular inspections, and address any issues or concerns promptly.

• Aware and updated on trends, techniques, and innovations. They seek opportunities for creativity and experimentation, incorporating new flavors, ingredients, and cooking methods into the menu to keep it fresh and appealing.

• Interact with guests, receive feedback, and handle special requests or dietary requirements. And participates in culinary events, promotions, and collaborations to enhance the restaurant's reputation and attract customers.

Here’s the real job scope:

• Clean food preparation areas, cooking surfaces, and utensils.

• Wash, cut, and prepare foods designated for cooking.

• Prepare a variety of food ingredients

• Order and take delivery of supplies

• Assist with stocktaking

• Participate in Seasonal menu planning

• Clean, stock, and restock workstations and display cases

• Assist with all duties as assigned by Head Chef

What’s in it for me?

• Staff shirt and cap will be provided

• Staff meal and supper (if you do evening shift) are provided

• Sales and performance incentives

• Experience working by the Marina Bay waterfront and once in a lifetime events in the zone

Executive Chef Job Description

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Here’s the real job scope:

• Clean food preparation areas, cooking surfaces, and utensils.

• Wash, cut, and prepare foods designated for cooking.

• Prepare a variety of food ingredients

• Order and take delivery of supplies.

• Clean, stock, and restock workstations and display cases.

• Assist with all duties as assigned by Head Chef

What’s in it for me?

• Staff shirt and cap will be provided

• Staff meal and supper (if you do evening shift) are provided

• Sales and performance incentives

• Experience working by the Marina Bay waterfront and once in a lifetime events in

Job Scope

• Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations.
• Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment.
• Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement.
• Staying up-to-date with kitchen and Cooking processes
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques
• Leading the team and promoting a positive and productive work environment

Requirements

• · 2+ years of experience as a Head Chef or similar role in a busy restaurant kitchen,
• · Strong culinary skills, with a passion for preparing high-quality dishes.
• · Excellent leadership and communication skills, with the ability to manage and motivate a team.
• · Ability to work well under pressure, with excellent time-management skills in a fast-paced environment.
• · Ability to multitask and prioritize tasks in a busy kitchen, with strong attention to detail.

We are seeking for a Roast Chef （烧腊头手）

Reporting to our Group Executive Chef, you will be responsible for producing all items on our menu.

• Produce items relating to the menu to the Executive Chef instructions and standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Che for another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a close professional working relationship with other members of staff at all times.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Produce recipes and costing in conjunction with the Executive Chef, assisting to maintain that monthly profit margins are met.

Requirements:

Minimum of 2 years of chef experience specifically in the roast department.

We are a Melbourne inspired cafe that has just opened our second outlet at Bukit Timah. We serve unconventional brunch/dinner and house roasted coffee. We love our flavours and love sharing the process of making the dishes and beverages with our customers.

We are looking for a passionate, driven and hardworking individuals to join our expanding teams in Tanjong Pagar and more You must be keen to learn, excited to explore new flavours and to create, values team work and have a can-do attitude.

This is an exciting opportunity to join an experienced team in setting up of a new outlet, with room for career progression, continued learning and varied challenges.

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required.

Having fun is part of the job!

Here’s the real job scope:

• Clean food preparation areas, cooking surfaces, and utensils.

• Wash, cut, and prepare foods designated for cooking.

• Prepare a variety of food ingredients

• Order and take delivery of supplies

• Assist with stocktaking

• Participate in Seasonal menu planning

• Clean, stock, and restock workstations and display cases

• Assist with all duties as assigned by Head Chef

What’s in it for me?

• Staff shirt and cap will be provided

• Staff meal and supper (if you do evening shift) are provided

• Sales and performance incentives

• Experience working by the Marina Bay waterfront and once in a lifetime events in the zone

COMPANY DESCRIPTION

Discover the taste and artistry of refined Japanese dining at Takayama, a kappo-style restaurant by Chef Taro Takayama. Located at Downtown Gallery, Takayama showcases a curated medley of authentic Japanese flavours in its multi-course menu prepared in front of guests by Chef Taro and his team.

RESPONSIBILITIES

DUTIES & RESPONSIBILITIES

• To oversee kitchen and kitchen crew.
• To ensure adequacy of supplies at the cooking stations.
• To prepare ingredients that should be frequently available.
• To follow the guidance of the sous chef or head chef and have input in news of presentation or dishes.
• To put effort in optimizing the cooking process with attention to speed and quality, and to control food wastage.
• To maintain a clean and neat work area.
• To maintain the high standard of hygiene and sanitation.
• To maintain the personal grooming.
• To work with fellow worker effectively and harmoniously.
• To check and maintain the cleanliness of the work area and kitchen storage.
• To write and follow the duty roster for section.
• To train cooks and trainees.
• To taste the food before serving including quality.
• To be familiar with kitchen equipment and utensils procedure and usage.
• To maintain the rotation of items used in Kitchen Department.
• To be familiar with emergency breakdown procedures, safety and accident prevention in the kitchen.
• To notify the out of service equipment and submit to Head Chef.
• To check and maintain the procedures of closing duties.
• May be requested to perform other related or unrelated duties as and when required by the management.

Minimum Qualification Level

• Diploma qualifications (e.g. NIE, SIM, LaSalle-SIA, NAFA)

Field of Study

• Food & Beverage Management/Services

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

❖ To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.

❖ To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.

❖ To train the kitchen team through teaching new recipes, special menus, food promotions and works, supervising all kitchen and associated departments so as to achieve a high standard of quality of food.

❖ To check all kitchen requisitions and transfers.

❖ To check on quality of food received as per the market list and to store items as per the designated specifications.

❖ To control and minimize wastage of food by adopting the following steps:

1. Maintain a minimum inventory of food & to achieve budgeted food cost.

2. Utilization of food surplus without affecting quality; and guest experience.

3. Portion control

❖ To ensure that standard recipes are followed and understood through personal involvement.

❖ To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.

❖ To attend all relevant meetings as required.

❖ To check the standard of prepared food, handle guest complaints (on food) and follow up with the Head Chef.

❖ To analyse and monitor the menus and products of competitors.

❖ To have timely follow-ups on all matters pertaining to the kitchen.

❖ To assist the Head Chef in the preparation and development of marketing strategies.

❖ To assist the Head Chef in the supervision and co-ordination of the following:

1. Preparation and development of products;

2. Brainstorming with departments;

3. Overseeing the expansion of the restaurants.

4. Planning any development which may improve the marketing strategy of the restaurant.

❖ To perform duties common to all supervisors and any other duties as may be assigned by the management.

LEARNING AND DEVELOPMENT

❖ In consultation with HR department, ensure new hired team member is provided with Induction Training.

❖ Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.

❖ Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.

PEOPLE MANAGEMENT

❖ To develop and maintain communications between the Head Chef and other subordinates

❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.

❖ To conduct monthly meetings with all the kitchen staff in the absence of Head Chef.

❖ Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.

❖ Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.

❖ Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.

❖ Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.

❖ Monitor team member scheduling and maintain labour cost as per budget.

COMPANY DESCRIPTION

Discover the taste and artistry of refined Japanese dining at Takayama, a kappo-style restaurant by Chef Taro Takayama. Located at Downtown Gallery, Takayama showcases a curated medley of authentic Japanese flavours in its multi-course menu prepared in front of guests by Chef Taro and his team.

RESPONSIBILITIES

RESPONSIBILITIES

• Participate in the conceptualization of the restaurant's food menu together with the Executive Chef
• Assist to plan and direct food preparation processes
• Actively review and update menu with new and exciting items to keep up-to-date and engage the interests of guests
• Consistent production of high quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guests' experiences and satisfaction
• Train, manage and assess team performance, paving professional and personal growth for the team
• Manage and plan work schedules for the back of house
• Identify staffing needs and assist in the recruitment and training of new employees
• Ensure strict compliance to safety, sanitary and hygiene standards set by the company
• Maintaining a positive and professional approach with all employees and customers
• Any other duties as assigned by Management

REQUIREMENTS

• Proven experience with Japanese cuisine in similar capacity
• Exceptional in kitchen management
• Service oriented, able, and willing to engage customers in an open bar counter service concept
• Holds critically high hygiene and safety standards
• Able to work well under pressure in a fast-paced environment
• Outstanding communication and leadership skills
• Strong mental capacity to learn, take demands and multi-task

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

Job description

2am Dessertbar - One of the City's food and drink establishments at Holland Village, the dessertbar has defined the dessert experience by pushing the boundaries between sweet and savoury with progressive, researched offerings that are delectable as they are beautiful.

Looking for enthusiastic, cheerful and motivated Senior Pastry Sous Chef to be part of our local culinary team for new outlets and existing outlets. Opportunities for growth within the company.

Responsibilities:
• Production of Chocolates, confectionaries, cakes, pastries, desserts
• Ordering of ingredients for production
• Managing junior chefs
• Able to report to upper management.
• Must be able to show leadership and lead teams.
• Must be able to do basic training of new staff
• Have high quality assurance in the production kitchen
• Oversee and ensure compliance AVA hygiene, sanitation and safety standards
• Maintain food cost margins within acceptable range
• Efficient manpower planning and rostering
• Be pro-active in meeting the company's objectives.
• Support in all aspects of sales and operational activities.
• Manage in-store merchandising and display throughout the seasons/festive

Requirements:
• Looking for highly motivated individual who is also a team player
• Minimum 3 years as a sous chef and 5 years as a chef
• Fluent in English or Mandarin: written and spoken
• Second language would be a bonus: Mandarin
• Basic computer skills preferred/POS system knowledge
• Able to work on weekends/PH
• Presentable appearance

Attractive Package/ Benefits:
• Annual leave and medical benefits apply
• Attractive staff discount
• Uniforms provided

COME JOIN US IN A FUN AND DYNAMIC ENVIRONMENT!

We are looking for passionate and enthusiastic Cooks / CDP / Sous Chef to join the growing ‘Gigi’ family for immediate starting at our new outlet in the CBD area and at our upcoming outlets.

Gigi is an Italian Gastrobar & Restaurant. We work in a pleasant family atmosphere where you would join our culinary team, with all their experience and creativity, and participate to produced quality food and presentation, allowing to learn and grow in your skill and expertise.

Job Description

Job Responsibilities

Works closely with the head chef and is responsible for various aspects of kitchen operations.

• Training will be given by head chef and executive chef
• Be an all-purpose Cook in the kitchen brigade.
• Prepare and serve quality food by following recipes and the head chef guidance.
• Communicate effectively across all departments from kitchen to front of house.
• Work at all stations, assisting with any tasks, as needed.
• Participate in the preparation and cooking of dishes, ensuring that quality and presentation meet the restaurant's standards.
• Collaborate with the head chef and other staff to manage inventory and control costs.
• Train and mentor kitchen staff, providing guidance on cooking techniques, presentation, and kitchen procedures.
• Maintain discipline, cleanliness, hygiene of the kitchen area.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• experience in a professional kitchen,
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt and be flexible.
• Expected start date for role: 15 Sep - 27Sep 2024 .
• Expected salary: $2,700 - $3,500 per month depending on position and qualification
• Complimentary participation to workshop and training conducted by our culinary trainer
• Flexible hours available
• Staff meal and staff discount
• No split shift
• Uniform provided

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

THE MISSION ?
Like Granny's dishes

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

We are looking for a skilled Chef/Cook to join our team in Singapore, Central. The ideal candidate will have 1-3 years of experience in culinary settings, strong knowledge of food safety, culinary techniques, cooking methods, knife skills, ingredient selection, kitchen equipment operation, and sanitation practices. This is a full-time, on-site position that requires a primary education qualification.

**Key Responsibilities:**

- Prepare and cook high-quality dishes following established recipes and standards

- Ensure food safety protocols are strictly adhered to at all times

- Utilize culinary techniques and cooking methods to create delicious meals

- Demonstrate excellent knife skills for precision cutting and chopping

- Select fresh and high-quality ingredients for cooking

- Operate kitchen equipment efficiently and safely

- Maintain cleanliness and sanitation in the kitchen area

**Required Skills and Qualifications:**

- 1-3 years of experience in a culinary role

- Strong knowledge of food safety practices

- Proficiency in culinary techniques and cooking methods

- Excellent knife skills for food preparation

- Ability to select and use ingredients effectively

- Experience in operating kitchen equipment

- Understanding of sanitation standards and practices

- Primary education qualification

**Other Details:**

- Job Type: Full Time

- Work Mode: On-site

- Location: Singapore, Central

- Salary Range: $2800 to $4800

If you meet the requirements and are passionate about creating delicious dishes in a fast-paced kitchen environment, we invite you to apply for this exciting opportunity.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Demi Chef - responsible for light cookery duties in the kitchen. Daily duties also includes cleaning the kitchen area, washing dishes and utensils and ensuring ingredients inventory required to run the kitchen efficiently. Observe & ensure health and safety procedures at all times.