Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Proficiency in spoken Mandarin is preferred to communicate with Mandarin-speaking customersSpoken Mandarin

Join a team of passionate, fun, and hustling Crew at Award-Winning and Top-Voted Best Brunch Spot in Singapore!

If you are passionate about delivering exceptional levels of food quality & culinary skills, join our Wild Honey family!

Visit Us at wildhoney.com.sg

Employment Highlights:

• 44 hours, 5 days per week.
• Meal Allowances
• Salary Increment
• Perks & Bonuses
• Achievement Awards
• Birthday Leave

Job duties & responsibilities:

• Provide excellent restaurant customer service experience.
• Maintain the stock service areas with supplies such as condiments and tableware’s.
• Provide menu recommendations appropriately.
• Maintain cleanliness and the hygiene of the restaurant.
• Assist in serving food and beverage to guest.
• Assist in packing food orders in kitchen for both dine in, online & takeaway orders.
• Assist in taking order, seating guests, restaurant cleanliness, clearing tables, sweeping, mopping etc
• Perform any other duties assigned by manager.

Job Requirements:

• Basic qualification of N Level,O-Level, Diploma or at least 1 year F&B service crew experience
• Team player with strong communication skills.
• Willing to perform shift work schedule during weekends and public holidays.
• Warm personality and ability to interact with people and create an upbeat, fun atmosphere.

Job Description:

Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Hunan dishes and other etc.

Able to cook Mala hotpot dishes, able to prepare chinese salad. (eg. Liang Ban Chai)

Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.

Maintaining the cleanliness of the food preparation area.

Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.

Ensure consistency in food quality, presentation and standards.

Preparing & Cooking Food.

Requirements:

At least 5 years of cooking/ relevant experience.

Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

Lead, mentor and manage the culinary team.

Develop and plan menus and daily specials.

Create prep lists for the kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality and appearance.

Ensure compliance with applicable health codes and regulations.

Establish maintenance and cleaning schedules for equipment, storage and work areas.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Proficiency in spoken Mandarin is preferred to communicate with Mandarin-speaking customers

As the Restaurant Manager, you will oversee the day-to-day operations, ensuring smooth and efficient service while maintaining the highest standards of food quality and customer experience. You will be responsible for managing the staff, controlling costs, and implementing strategies to improve profitability while upholding the authenticity and quality of Korean cuisine.

[Key Responsibilities]

· Operational Management:

- Oversee the daily operations of the restaurant, including kitchen, dining, and customer service.

- Ensure food preparation and presentation meet the highest standards, adhering to Korean culinary traditions.

- Monitor inventory and manage supplies, ensuring the availability of key ingredients, especially those critical for authentic Korean dishes.

- Ensure compliance with health, safety, and sanitation regulations.

· Customer Service:

- Lead efforts to provide excellent customer service, creating a welcoming and comfortable atmosphere for all guests.

- Handle customer complaints and feedback professionally and work on continuous service improvement.

- Develop strategies to enhance the customer experience and increase customer loyalty.

· Staff Management:

- Recruit, train, and manage restaurant staff, including kitchen and front-of-house teams.

- Create work schedules, manage shifts, and oversee team performance to ensure efficient operation.

- Foster a positive work environment and motivate the team to deliver top-notch service.

- Conduct regular training sessions on food safety, service techniques, and knowledge of Korean cuisine.

· Marketing & Promotion:

- Assist in promoting the restaurant through social media and digital marketing platforms.

- Coordinate special events, seasonal promotions, or themed nights that highlight Korean culture and food.

- Work closely with the Managing Director to develop and execute marketing strategies aimed at attracting more customers.

· Inventory & Supply Chain:

- Monitor stock levels of food and beverages, ensuring that key ingredients for Korean dishes are available.

- Maintain relationships with suppliers, negotiate contracts, and oversee the timely delivery of goods.

- Implement inventory control measures to minimize waste and optimize resource use.

· Quality Control:

- Ensure all food and beverages meet quality standards in taste, presentation, and freshness.

- Work closely with the kitchen team to maintain consistency in the delivery of signature Korean dishes.

- Regularly review and update the menu in collaboration with the head chef to reflect seasonal ingredients and customer preferences.

[Qualifications]

· Bachelor's degree in Hospitality Management, Business Administration, or a related field.

· Minimum 1+ year of working experience as a Restaurant Manager or similar role, preferably in a Korean restaurant or the F&B industry.

· Strong knowledge of Korean cuisine, culture, and ingredients.

· Excellent leadership and team management skills, with experience managing a diverse staff.

· Solid understanding of restaurant operations, including customer management, and inventory management.

· Ability to handle high-pressure situations, particularly during busy meal times.

· Proficiency in point-of-sale (POS) systems.

· Proficiency in Korean language is preferred to effectively communicate with Korean staffs and Korean customers.

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

(Western Cuisine)

• 6 days
• Tue to Sun, 1130am - 1030pm (2 hr break)
• Tanjong Pagar / Tanglin
• S$ 3,000 - 3,500

Responsibilities:

• Overseeing restaurant operations and ensuring a smooth flow
• Team management
• Customer service, serve and clear tables
• Maintain hygiene and cleanliness.

Requirements:

• Min. 2 years relevant experience

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

• Assists the Outlet Manager in preparing annual operating budget in conjunction with Director of F&B.
• Assists the Outlet Manager to maximize profitability of the restaurant & room service.
• Ensures that staff completely understand company policies & standards
• Assists the Outlet Manager in analyzing menus and products of competitive restaurants & room service.
• Assists the Outlet Manager in recruiting, training and evaluating employees.
• Assists the Outlet Manager to inspect the physical condition of furniture and decorations.
• Checks the tidiness & cleanliness of staff, ensures grooming standard is implemented.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Conducts daily briefing and de-briefing for a function assigned.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Communicates effectively with quests, subordinates, immediate superior and other section heads.
• Prepares daily cover count and revenue report for the outlet.
• Attends daily F&B briefing, F&B Meeting in the absence of the Outlet Manager, and all other training sessions and meeting required for the position.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Identifies and solves problems in service in a professional manner. Handles guest complaints professionally.
• Reports and controls breakage and losses in the assigned outlet.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Knows and understands all the food and beverage policies and procedures in service of food and beverage in order to ensure the correct implementation.
• Follows control procedures in food and beverage cost and cashiering.
• Promotes guest satisfaction in the outlet.
• Receives and handles booking inquiries and special arrangement.
• Controls the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Coaches and counsels captains, bartenders and waiters effectively.
• Motivates a strong team within the outlet section.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Performs other duties as assigned by Outlet Manager, Director of F&B.

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• Provide excellent service to both external and internal customers.
• Good people management skills to handle staff.
• Possess positive behaviour and good learning attitude.
• Proactive and a good team player.
• Good listening and thinking skills.
• Hands on and skilled on basic operation works.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

Job Description

• Assist the Directors in overseeing all aspects of the restaurant, including but not limited to, employee scheduling and inventory management.
• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Maintain high standards of food quality and enforce compliance with health and safety regulations, including proper food handling and sanitation procedures.
• Supervise and support the restaurant staff, including servers, bartenders, hosts/hostesses, and kitchen staff, by providing ongoing training, guidance, and performance evaluations.
• Assist with onboarding, and training new employees, ensuring they are equipped with the knowledge and skills necessary to perform their duties effectively.
• Collaborate with the kitchen staff to ensure timely and accurate food preparation, monitor food presentation, and address any issues or concerns related to food quality or customer satisfaction.
• Handle cash transactions, manage financial processes, and maintain accurate records of sales, expenses, and inventory.
• Implement and enforce restaurant policies and procedures, including dress code, employee conduct, and operational guidelines.
• Monitor and maintain the cleanliness and organization of the restaurant, including dining areas, restrooms, and kitchen facilities, to create a safe and welcoming environment for both staff and customers.
• Stay updated on industry trends, competitor activities, and customer preferences to identify areas for improvement and implement innovative strategies to enhance the restaurant's performance.

Requirements

Strong leadership and management skills

Possess experience working in Italian restaurant preferably

Exceptional customer service skills

Expected to start in January 2025

Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

Responsibilities

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Process payroll for all restaurant staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

Requirements and skills

• Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

• INDIAN RESTAURANT GENERAL MANAGAR RESTAURANT

• Customer service: Maintaining a welcoming atmosphere and training staff to do the same. They also gather customer feedback and work to improve the customer experience.
• Leadership: Developing a positive team culture and employee morale. They also create schedules that consider both employee preferences and the restaurant's operational needs.
• Inventory management: Keeping track of stock levels and knowing when to order more from suppliers.
• Requirements

Qualifications

/ Diploma in business Hospitality management

Experience

min 1 year in F&B industry

Language

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Kitchen Helper x 2 pax
• Working Location: East - Parkway Parade (Nearest MRT: Marine Parade MRT)
• Working Hours: 5.5 days / 10 am-9 pm
• Salary Package: Up to SGD 2000 + OT + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredient
• Bake, grill, steam, and deep-fried meats, vegetables, fish, poultry, and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Handle and store ingredients and food at the correct temperature to avoid spoilage
• Maintain food safety and sanitation standards
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Maintain quality, excellent service & cleanliness at all times
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Training provided to an inexperienced candidate
• Good communication and teamwork skills, good personal hygiene practice
• A food hygiene certificate is a plus; otherwise, the company will send you to the course

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #67094 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Celine Tan | EA Reg No.: R1873694

Job description

• Assist with food preparation, including washing, cutting, and organizing ingredients.
• Ensure a clean and organized kitchen by following sanitation and safety standards.
• Support chefs with basic cooking tasks as needed.
• Maintain kitchen equipment and tools in good condition.
• Help in receiving of goods, organizing and practising FIFO exercise (first in, first out), and storing food supplies.
• Assist in cleaning workstations based on the schedule set.
• Any other duties as assigned

Requirements

• Basic knowledge of food safety and hygiene practices.
• Team player with a positive attitude and willingness to learn
• Willing to work shifts

Overview
We are seeking a talented and experienced chef to join our culinary team. The ideal candidate will have a passion for Japanese cuisine. As a chef in our team, you will be responsible for ensuring the quality and consistency of our menu items while upholding food safety and sanitation standards.

Responsibilities:

• Prepare and present a wide range of Japanese dishes
• Ensure that all dishes are prepared according to established recipes and standards of quality.
• Maintain a clean and organized work environment, including proper storage and handling of ingredients and equipment.
• Monitor inventory levels and order supplies as needed to meet demand while minimizing waste.
• Stay up-to-date on industry trends and techniques related to Japanese cuisine.

Benefits:

• Staff meals provided
• AWS
• Health insurance
• AL 14 days
• Uniform provided with laundry service

Qualifications:

• Experience as a chef in a Japanese restaurant is preferred.
• Basic Food & Hygiene Certified.
• Strong knowledge of Japanese ingredients, flavors, and culinary traditions is preferred.
• Ability to work efficiently in a fast-paced environment while maintaining high standards of quality and presentation.
• Excellent communication and interpersonal skills, with the ability to work effectively in a team environment.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Assistant Restaurant Manager/ Operations Manager

** Available shifts: 10.30am - 3.30pm or 5pm - 10pm

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public

Role: Service Crew
Location: Bukit Panjang, Sembawang, Paya Lebar, Kent Ridge (NUS), Jurong West (NTU), Orchard, Simei (NEW OUTLET).
Looking for: Full timers.
Working Hours: Choose from Multiple Options

• Long term part timers welcomed!
• Flexible days per week
• Night shift available (NUS only)

Job Description:

• Greet and assist customers with our self ordering kiosk
• Maintain cleanliness of tables and dining areas
• Assist with food preparation and ingredient refills as needed
• Seek feedback from our customers on our mala

Requirements:

• Ability to speak basic Chinese and English is preferred as you'll be working with a diverse team. Those comfortable in a Chinese-speaking environment are especially welcome
• You're passionate about providing exceptional service and making every guest feel like family.
• You're a positive, energetic individual who thrives in a collaborative environment.
• You're a flexible multitasker who's always ready to pitch in where needed.
• Previous Restaurant Experience: A plus, but not required – we're happy to train enthusiastic individuals!
• Food Hygiene Certificate: A plus

Benefits:

• Competitive Salary Packages
• Enjoy delicious staff meals during your shift (up to 2 meals a day)
• Transport allowance (For night shift employees only)

Join us!
Send your resume and click apply or visit our restaurant to apply in person. Alternatively, you can also drop an email to [email protected] or WhatsApp 81688762 (Jolyn)

Famous Chinese restaurant

Working Days: 5.5 days per week (9.5 to 10 hours per day)

Working Location: Parkway Parade, Great World City

Kitchen Cook (required 1-3 years experiences)

• Skilled in frying and basic stir-frying.

• Supports teamwork and assists when needed.

• Maintains equipment and ensures safety.

• Focused on efficiency and cost-saving.

• Prepares frying dishes and sauces as required.

Benefits

• Performance bonus

• New Joiner Incentive

• Transport Allowance

• Manpower Support Allowance

• Flexible Leaves

• Staff Discounts

• Various Incentives

• Staff Claims

SEEKING EXCEPTIONAL TALENT!

Elevate your career with our rapidly expanding restaurant group!

We are the proud operators of Altro Zafferano and Griglia Open Fire Italian Kitchen, two of Singapore's distinguished dining destinations. As we're opening a new restaurant, we're excited to offer our team even more opportunities for growth and advancement.

** ADVANTAGES OF JOINING OUR TEAM: **

• Continuous Learning & Career Growth: Engage in a fulfilling journey of skill refinement within an environment that encourages learning and provides tangible opportunities for career progression.
• Competitive Remuneration: Your hard work and dedication are valuable to us. Enjoy a competitive salary, innovative incentive programs, and an additional bonus for split-shifts alongside our standard straight-shift schedule.
• Balanced Work Schedule: Our 5-day work week with straight-shift schedules ensures you maintain harmony between your work and personal life.
• Employee Benefits: We care about your wellbeing. Take advantage of our medical benefits, staff meals, and night transportation claims (when applicable).
• Dynamic Workplace Culture: Thrive in our vibrant and innovative workplace culture. We foster a growth mindset and are committed to continual improvement.

Be part of our prestigious establishments and contribute to the exciting journey of our upcoming restaurant. Apply today, and let's ascend to new heights together!

Main duties and supporting responsibilities:

• To assist the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef during service for timing and progress of all desserts
• To ensure that the presentation, taste, texture, and quantity are maintained to the standards
• To ensure that the correct and same ingredients are used as specified by the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef to ensure quality is upheld at all times
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/Bakery
• At least 3-5 years of working experience in the related field is required for this position
• Able to work effectively in a team environment; leadership & good interpersonal skills
• Possess a positive attitude and cheerful disposition
• Able to work weekends and public holidays
• Immediate availability

Interested applicants are invited to apply online with a comprehensive resume, via the button Apply Now

We regret that only shortlisted candidates will be notified. Thank you for applying.

Benefits:

• Basic Salary up to $2,400 with yearly increment based on performance.
• Working shift pattern: 6/5/6/5 pattern (44 hours per week)

Job Description:

This is a full time role for a Restaurant Captain located in Singapore. Our client is Singapore's largest collection of everyday bars and kitchens where people from many backgrounds and cultures come together through food, drinks and entertainment.

You will be responsible for overseeing the operation of assigned F&B outlets, ensuring that service operations run smoothly and efficiently. They will maintain high standards of customer relations, addressing complaints and queries satisfactorily. The manager will ensure the outlet is properly set up for service and that operations minimize wastage, breakage, and spoilage. They will apply effective selling techniques to exceed guest expectations and drive revenue. Additionally, the role involves overseeing cash and stock control, ensuring all drinks are prepared according to standard operating procedures, and continuously innovating in the creation and presentation of cocktails. Understanding bar and beverage control, recommending food and drink pairings, and training and motivating the service team are also key aspects of the role. The manager may also take on any ad-hoc duties as required..

Qualifications:

• Minimum 2 years of experience in F&B.
• Minimum GCE ‘N’ or ‘O’ level.

Position: F & B Service Lead

• Working Hours: 6 days [2 Shift between 7am-10pm, rotated shift , 44 hours per week]
• Location: Hillview / Clementi / Bedok
• Salary: up to $2800

Requirements:

• Preferably 1 year supervisory experience in F&B – cafes/ restaurants/ similar capacity
• Able to work on weekends / public holiday

Job Scope:

• Ensure excellent guest experience through providing of warm and genuine service
• Ensure product items are well stocked and display cases are attractive and clean
• Ensure proper opening and/or closing of the outlet while adhering to Company SOP
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Supervisor/ Operations Manager

** Available shifts: 10.30am - 3.30pm or 5pm - 10pm

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist the team to perform preparation, table set up and ensure the proper handling of all operating equipment
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Escort guests to their table and provide recommendation and information proactively
• Ensure orders are keyed into Point-of-Sale system accurately and efficiently
• Manage and resolve any concerns and questions from guests
• Handle reservations, inquiries and channel all telephone messages received to the relevant party
• Adhere to the compliance of sanitation and safety regulations
• Provide guidance, and train new staff on restaurant operations

Job Requirements:

• 1 - 2 years of relevant experience, preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Job Responsibilities
Culinary Operations Management
• Provide quality food products for our guests and support in achieving all goal designated by the Management team
• Provide direction for menu development and implementations
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Develop interesting, exciting and balanced menus on a timely basis that are appropriate and responsive to the market
• Assist marketing efforts by creating and being known for an Unique Selling Point
• Taste food regularly and express informed and constructive suggestions to Chefs and team regarding food preparation and presentation
• Oversee the annual budgets and review sales and food cost on a regular basis to achieve budgetary goals
• Estimate food consumption to schedule purchases and requisition of raw materials while developing and implementing guidelines to control procedures for procurement and receiving areas
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Provide reviews on menus, analyse recipes, determine food, labor, and overhead costs; and assign prices to menu items
• Work with Facilities Management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
• Work closely with the General Manager as a partner of the business
• Work in a kitchen set-up and continuously maneuver in and around all areas of offices

Hygiene and Sanitisation Management
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Chief Steward
• Comply and ensure hygiene policies are strictly adhered to on a daily basis
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding

Job Requirements
Education & Certification
• Degree / Diploma / Certification in Culinary or Management

Experience
• Minimum 5 years of experience in relevant restaurant concept and 5 years of experience as a leader in large culinary operations

Other Prerequisites
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Knowledge of fine dining cantonese cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
• Good knowledge in accounting and calculation of food costs

Benefits:

• Basic Salary up to $2,400 with yearly increment based on performance.
• Working shift pattern: 6/5/6/5 pattern (44 hours per week)

Job Description:

This is a full time role for a Restaurant Captain located in Singapore. Our client is Singapore's largest collection of everyday bars and kitchens where people from many backgrounds and cultures come together through food, drinks and entertainment.

You will be responsible for overseeing the operation of assigned F&B outlets, ensuring that service operations run smoothly and efficiently. They will maintain high standards of customer relations, addressing complaints and queries satisfactorily. The manager will ensure the outlet is properly set up for service and that operations minimize wastage, breakage, and spoilage. They will apply effective selling techniques to exceed guest expectations and drive revenue. Additionally, the role involves overseeing cash and stock control, ensuring all drinks are prepared according to standard operating procedures, and continuously innovating in the creation and presentation of cocktails. Understanding bar and beverage control, recommending food and drink pairings, and training and motivating the service team are also key aspects of the role. The manager may also take on any ad-hoc duties as required..

Qualifications:

• Minimum 2 years of experience in F&B.
• Minimum GCE ‘N’ or ‘O’ level.

Responsibilities:-

• Able to prepare basic beverage in accordance to standards.
• Responsible for the daily operations of the outlet and oversee all issues pertaining to guest’s dining experience.
• Able to anticipate guest’s needs and respond to their requests smoothly and efficiently.
• In-charge of training and motivating staff to ensure the highest standard of service and presentation.
• Demonstrates a good working relationship with other departments with a high level of communication and cooperation.
• Well versed in cashiering process.
• Assist in the development of policies, procedures and budget.
• Performs other adhoc duties assigned to by the Restaurant Manager.

Requirements

• Current team leader or supervisor in a 5-star hotel’s All Day Dining restaurant with 1 year of experience will be preferred.
• High level of flexibility and adaptability.
• Fluent in written and spoken English.
• Technology savvy and Computer literate.
• Able to perform rotating shift, including weekends and public holidays.

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Job description

- Cashiering, Assist with Delivery and Takeaway orders, Serving

- Assist kitchen crews

- Perform other duties as assigned by supervisor

- Ensure food hygiene and safety in dining area

Job Requirement

- Experience in Japanese restaurant preferred

- Min 44 hours / week

- 5 days shift work a week

[ Benefits ]

(For Full Timer)

- AWS

- Medical Insurance

- OT paid

- Staff Meal

- Uniform provided

- AL starting from 14 days

[ Working location ]

Novena

238 Thomson Rd #01-84, Novena Square, (S) 307683