Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,

• Maintaining high standards of hygiene; practise workplace safety at all times,

• Always adhere and abide to all company policies and procedures,

• With F&B background in middle management roles and responsibilities,

• To oversee outlet operations and ensure that all SOPs are strictly complied with,

• Plan staffing schedules and resolve outlet operational issues,

• Lead and motivate staff in achieving sales targets and customer satisfaction,

• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,

• Positive working attitude with good communication skills,

• Good leadership and organization skills,

• Minimum 5 years of relevant experience in the F&B industry.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Responsibilities:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,

• Study each recipe and gather all necessary ingredients,

• Cook food in a timely manner,

• Delegate tasks to kitchen staff,

• Inform wait staff about daily specials,

• Ensure appealing plate presentation,

• Supervise Cooks and assist as needed,

• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),

• Monitor food stock and place orders,

• Check freshness of food and discard out-of-date items,

• Experiment with recipes and suggest new ingredients,

• Ensure compliance with all health and safety regulations within the kitchen area,

• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,

• Hands-on experience with various kitchen equipment,

• Advanced knowledge of culinary, baking and pastry techniques,

• Leadership skills,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Up-to-date knowledge of cooking techniques and recipes,

• Familiarity with sanitation regulations,

• Must be hands on for operations,

• Culinary school diploma preferred.

Job Title: Restaurant Manager - Sri Lankan Cuisine

Location: East Coast Park Seafood Center, Singapore

Responsibilities:

1. Customer Service Excellence: Ensure a high level of customer satisfaction by personally attending to customer needs.
   Manage and lead the front-of-house team to provide exceptional service.
   Communicate effectively with customers in English, Sinhala, and Tamil, if possible, to enhance their dining experience.
   
2. Business Development: Develop and implement strategies to increase the restaurant's overall business.
   Utilize marketing skills to promote the restaurant and attract a diverse customer base.
   Monitor market trends and customer preferences to adapt the restaurant's offerings accordingly.
   
3. Team Management:Lead by example as a team player and motivate the staff to achieve common goals.
   Effectively communicate expectations to the team and ensure everyone is working towards a unified vision.
   Manage and schedule staff, including chefs and other team members, to ensure smooth restaurant operations.
   
4. Experience and Knowledge:Possess a strong background in the Sri Lankan hotel industry with a good understanding of its unique culinary requirements.
   Apply knowledge of Sri Lankan cuisine to manage food quality, presentation, and overall dining experience.
   
5. Operations Management:Oversee day-to-day restaurant operations, ensuring compliance with health and safety regulations.
   Manage inventory, control costs, and optimize resource utilization.
   Implement efficient systems for ordering supplies, managing stock, and ensuring a well-functioning kitchen.
   
6. Customer Relationship Management:Build and maintain positive relationships with customers to encourage repeat business.
   Proactively address customer feedback and resolve issues to enhance customer satisfaction.
   Collect and analyze customer feedback for continuous improvement.
   
7. Language Proficiency:Fluency in English and Sinhala is essential. Knowledge of Tamil is an added advantage.
   

Qualifications:

• Proven experience in a managerial role within the Sri Lankan hotel or restaurant industry.
• Excellent communication and interpersonal skills.
• Strong leadership qualities with the ability to inspire and motivate a diverse team.
• Marketing skills and the ability to implement strategies to drive business growth.

If you meet the above qualifications and are passionate about delivering an authentic Sri Lankan dining experience, we invite you to join our team. Please submit your resume and a cover letter detailing your relevant experience.

We are looking for a motivated Chef with experience in Chinese cuisine.

· Responsible for smooth kitchen production.

· Keep the work area clean and organized and ensure food safety.

· Maintain high level of food presentation and standard food quality according to standard operating procedure.

· Maintain proper stock for the smooth running of operations.

· Construct new or existing culinary creations ensuring the variety and quality of the servings.

· Properly control the cost of various ingredients and food; consume rationally.

· Operate and maintain equipment and facilities in accordance with established procedure; have a strong sense of hygiene and safety.

· Provide support ad hoc duties assigned by management.

Requirements

· Passionate in culinary skills

· Flexible, ready to learn, able to multi task

· Able to commit long working hours, weekends, and public holidays

Roles & Responsibilities

• Cook food items accurately to specifications.
• Assist in the accomplishment of tasks within the time frame given.
• Ensure mise-en-place are replenished before each meal period.
• Monitor the food par level after each meal period.
• Ensure areas of responsibility are clean, tidy and organized.
• Assist in monthly inventory counts and record food wastages.
• Ensure proper hygiene practices are followed at all times and ensure proper storage methods are followed.
• Assist in daily purchasing and receiving of goods.
• Ensure freshness of ingredients.
• Perform other tasks and duties when assigned to.

Prepare innovative recipes to delight and whet the appetite of customers, visitors and guests.

Prepare culinary dishes and meals as per orders requested by servers.

Develop new menu items while improvising the existing ones.

Follow recipe and menu specifications.

Maintain the cooking premises clean, neat and tidy.

Monitor and support other cooking staff in preparing culinary dishes and meals.

Adhere to quality in preparing recipes and meals.

Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes.

Teach and train the other cooking staff.

Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

Requirements and skills

• Proven experience as cook
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Job Description:

• General cleaning and maintain cleanliness to the whole premises including classrooms, office, dining area and kitchen.
• Preparation of meals for breakfast, tea break and lunch based on the provided menu.
• Serving of food to children.
• Any ad-hoc cooking or cleaning duties as assigned by Centre Manager / Principal.

Honest, Trustworthy and self driven individual with between 3 years of experience in restaurant operations and hospitality

· Good Knowledge of multi cuisine and good communication skills in particular for this position

· Must be able to work weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests

· Good grasp of English and Hindi in particular to lead the current team

· Must be able to work under stress and be adaptable

JOB REQUIREMENTS

Ensure that all F&B areas are received and inspected in a timley manner and are in compliance with company´s standards by checking for quality.

Maintains the highest level of sanitation throughout all food and beverage areas as prescribed by NEA/SFA.

Oversees the overall operation of the storerooms as per comapny´s instruction

Responsible for the final delivery of all F&B products in accordance with company´s standards.

Approves all F&B requesitions so as to ensure that they are prepared properly and placed in a proper and timley manner in compliance with company´s instructions.

Ensure that all F&B areas are received and inspected in a timley manner and are in compliance with company´s standards by checking for quality.

Chin Swee Rd (near Chinatown MRT)

6 days (8 hrs/day including 45 mins break)

Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am

$1900 - $2300

Responsibilities:

• Attend to guest room and public area maintenance as reported by Front Office and Housekeeping.
• Carrying out preventive maintenance of all electrical installations and equipment.
• Other tasks and responsibilities includes upkeeping and maintenance of fixtures & fittings, carpentry, painting and plumbing works.

Requirements:

• Possess minimum National Technical Certificate – 3 (NTC 3)
• Able to perform 3 rotating shifts, including weekends and public holidays.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Roles & Responsibilities

Head chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food.

Executive Chef Responsibilities

The Head Chef required to cut pork, beef, chicken, seafood ,vegetables and others, we have pork contained dishes.

· Planning and directing food preparation and culinary activities

Cook Chinese north eastern cuisine and sichuan cuisine dishes

· Modifying menus or create new ones that meet quality standards

· Estimating food requirements and food/labor costs

Responsibilities

· Plan and direct food preparation and culinary activities

· Modify menus or create new ones that meet quality standards

· Estimate food requirements and food/labor costs

· Supervise kitchen staff’s activities

· Arrange for equipment purchases and repairs

· Recruit and manage kitchen staff

· Rectify arising problems or complaints

· Give prepared plates the “final touch”

· Perform administrative duties

· Comply with nutrition and sanitation regulations and safety standards

· Keep time and payroll records

· Maintain a positive and professional approach with coworkers and customers

Requirements

· Proven working experience as a head chef

· Excellent record of kitchen management

· Ability to spot and resolve problems efficiently

· Capable of delegating multiple tasks

· Communication and leadership skills

· Keep up with cooking trends and best practices

Can speak, read and write mandarin is an advantage.

Job Description

- Understand and comply to company’s policies and procedures

- Work closely with the managers to lead staff

- Ensure smooth operation of outlet

- Confident in interacting with customers

- Provide recommendations and upsell to maximize profitability

- Able to handle POS and staff roster
- Maintain good hygiene and housekeeping
- Statutory Benefits (Annual Leave, Sick Leave, Medical Claim)
- Uniform will be provided

Requirements

- Start work at midnight 12am

- F&B experience

- Able to work in a fast-paced environment

- Strong focus on operations, customer service and food quality

restaurant Service or equivalent.

Job Description

- Understand and comply to company’s policies and procedures

- Work closely with the managers to lead staff

- Ensure smooth operation of outlet

- Confident in interacting with customers

- Provide recommendations and upsell to maximize profitability

- Able to handle POS and staff roster
- Maintain good hygiene and housekeeping
- Statutory Benefits (Annual Leave, Sick Leave, Medical Claim)
- Uniform will be provided

Requirements

- Start work at midnight 12am

- F&B experience

- Able to work in a fast-paced environment

- Strong focus on operations, customer service and food quality

restaurant Service or equivalent.

Job Description

- Understand and comply to company’s policies and procedures

- Work closely with the managers to lead staff

- Ensure smooth operation of outlet

- Confident in interacting with customers

- Provide recommendations and upsell to maximize profitability

- Able to handle POS and staff roster
- Maintain good hygiene and housekeeping
- Statutory Benefits (Annual Leave, Sick Leave, Medical Claim)
- Uniform will be provided

Requirements

- Start work at midnight 12am

- F&B experience

- Able to work in a fast-paced environment

- Strong focus on operations, customer service and food quality

restaurant Service or equivalent.

Good culinary and teamwork skill

Handworking and willing to teach

Ensure ingredients and final products are fresh.

Ensure and maintain the cleanliness of kitchen and premise.

Provide recipes and standard operating procedure

Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.

Present, garnish and arrange final dishes.

Stock-take and ordering of ingradients and supplies

Able to work on weekend

Managing of food costing

Procurement of ingredients

Planning of kitchen station and kitchen staff

A Restaurant Manager makes sure the restaurant runs smoothly. They hire and train staff following company policies. In addition, Restaurant Managers speak with customers about any concerns or problems, while also creating work schedules.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills
• Acute financial management skills

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Job Description:

• Assist Cook in kitchen operations,

• Basic cutting and food preparation skills,

• No cooking experience required but will be added advantage,

• Supply ordering dealing with suppliers,

• Stock take every month,

• Manage kitchen hygiene,

• Manage food quality control,

• Manage ingredient quality and storage,

• Kitchen job scheduling and job rotation,

• Assist in adhoc duties as and when required.

Requirements:

• At least 2 years of relevant work experience,

• Always maintaining a good hygiene level,

• Able to work well independently as well as in teams.

Reporting to the Director of Human Resources, your Job Responsibilities include, but are not limited to:

• Provide leadership and expertise in one or more of the human resources disciplines, serve as an internal advisor to solve operational performance issues, provide technical assistance in the HR area to colleagues, and ensure consistency and equity in both policy and practice in the Hotel.
• Formulate and implement goals and initiatives based on consideration of resources and assessing the internal and external environments to ensure the Hotel stays relevant and viable.
• Develop and implement all human resource policies; develop, review, and recommend changes to procedures in accordance with Employment Act and Government Regulations.
• Plan, control, manage and update the Hotel’s human resource system, including benefits & welfare, recruiting, hiring, orientations, training, wage and payroll administration, and human resource record administration.
• This is a challenging position which is suitable for someone who is ready for an exciting career in a fast-paced and dynamic environment.

Qualifications:

• Bachelor's degree and Graduate Diploma in HR Management, with at least 5 years of relevant experience in a similar capacity.

Core Competencies

Thorough understanding of the Employment Act, Industrial Relations Act and Statutory Act with strong industrial relations negotiation skills

• Strong analytics skills and ability to build dashboard. Excellent excel skills.
• Strong ability to establish sound human resource policies
• Strong payroll administration skills using Timesoft HRIS

Attributes

• Discretion with confidential information
• Analytical, problem-solving skills
• Conciliation and mediation skills
• Management and organizational skills
• Confident, assertive and self-motivated
• Strong verbal and written communication skills
• Outgoing personality with excellent interpersonal relations skills

Description:
Responsible for managing the whole spectrum of the branding and marketing functions as well to work in close liaison with the CEO to develop branding and marketing strategies that support the Board’s overall strategic aims and objectives.

JOB RESPONSIBILITIES:
· Assist in new store opening / closure of restaurant and liaise with contractor and vendors
· To handle all lease negotiations, renewals and administration
· Planning and coordinating the monthly promotion for each brand
· Working closely with the team to create designs of restaurant, menus and promotions
· Working closely with the R & D team on new product development ideas
· Working closely with operation team and outlet for promotion
· Reviews periodically, monthly, yearly sales/product mix, expenditure and profitability and develop effective solutions or recommendations to management.
· Understand market and customer and constantly monitor the effectiveness of the company as well as the competitors’ promotional activities and to recommend appropriate remedial actions for improvements.
· Reviews of the marketing plan of the company vis-à-vis the market/consumer/competitor/product, in line with any changes and development taking place and recommend to the Management appropriate changes to improve products and sales.
· Liaise and follow up with the contractor & landlord about the renovation work to ensure complete within the timeline. Quotation, invoice, work schedule, site inspection, shop opening equipment

REQUIREMENTS:
Diploma with specialization in Branding and Marketing with at least 1 year of relevant working experience.
Proficient with MS Office, Power Point
Ability to work independently and coordinate well across all the levels
Being able to be proactive and self-motivated.
Need to travel within different outlets frequently
Good communication skill, interpersonal skills and strong in both verbal and written communication

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Your responsibilities include:

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Cooking menu items
• Maintain the highest standards of cleanliness and sanitation within the station and restaurant
• Executing established procedures in handling inventory

We are looking for:

• Fresh graduates are welcome to apply
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• Passionate in serving the best cuisine possible
• Team players in a upbeat, fast-paced working environment
• Those who are keen to progress their career in fine-dining and French cuisine

Take an inside look at our culture or find out more here.

instagram.com/tlbg.openarms

https://www.lobehold.com/

A newly established vietnamese cuisine restaurant is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry. The Head/Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check. He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 1 years of experience, with proven track record as a head chef, working in a competitve and fast paced environment. Those with less experience shall be considered for position(s) as chef.

~ Specialize in Vietnamese and Asian cuisines, including traditional dishes.

~Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.

~ Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.

~ Control and direct food preparation process to maintain high standards and consistency.

~ Apply food safety management systems for food service establishments.

~ Conduct food and beverage hygiene audit.

~ Maintain workplace safety and health policies …

~Must have experience in Vietnamese Cuisine

~ Must be able to speak fluent in Vietnamese language as our restaurant mostly are Vietnamese customers.

Any other ad-hoc duties.

Chin Swee Rd (near Chinatown MRT)

6 days (8 hrs/day including 45 mins break)

Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am

$1900 - $2300

Responsibilities:

• Attend to guest room and public area maintenance as reported by Front Office and Housekeeping.
• Carrying out preventive maintenance of all electrical installations and equipment.
• Other tasks and responsibilities includes upkeeping and maintenance of fixtures & fittings, carpentry, painting and plumbing works.

Requirements:

• Possess minimum National Technical Certificate – 3 (NTC 3)
• Able to perform 3 rotating shifts, including weekends and public holidays.

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

Role and Responsibilities

• Pleases customers by providing a pleasant dining experience
• Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees.
• Communicating job expectations; planning, monitoring, appraising, and reviewing job contributions.
• Meets restaurant financial objectives forecasting requirements, preparing annual budget scheduling expenditure, analysing variances, and initiating corrective actions.
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations.
• Ensure proper grooming and hygiene standards for all kitchen staffs.

Work Experience requirement

• 5+ years of hospitality related experience

• 3+ years of restaurant manager or leadership experience

• Qualifications and Education Requirements

• Diploma or a Degree (management, hospitality management)

• Preferred Skills

• Customer service

• People management / fostering teamwork

• Good verbal communication

• Self-motivated with high energy level

• Multi-tasking

• Resolving conflicts

• Developing budgets

Salary Range
Commensurate with Experience

Benefit
√ Attractive Salary Packages
√ Sales Incentive
√ Referral Incentive
√ Performance Bonus
√ Medical&Dental Benefits
√ Training&Certification
√ Career Advancement
√ Annual Leave (up to 18days)
√ Staff Meal/Discount
√ Birthday Vouchers

Working Hours/Location
• 5.5 working days

• Split Shift

To Apply:

Please send your resume via WhatsApp at 97596952 or
Email us at [email protected]

*Singaporeans Only.

*We regret to inform you that only shortlisted candidates will be notified. *