Ensure smooth operation of front of house.

Oversee and manage all areas of the restaurant and making decisions on matters of importance to customer service.

Implement operations for service excellence.

Investigate and resolve complaints concerning food quality and service.

maintaining restaurant staffing needs, preparing schedules and ensure that the restaurant is staffed for all shifts.

Ability to motivate employees to work as a team

Comply and follow with company’s food and beverage procedures and hygiene guidelines.

Performs other duties and responsibilities as required or requested.

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

· Search new outlet location

· Plan and develop new outlet operations

· Responsible and manage new outlet sales and manpower

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine 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

• Train and develop assistant managers, service, kitchen and kaiten staff

• 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

Operational

• Be able to chair Restaurant meetings.
• Be able to direct and delegate service staff in their duties and operations.
• Train and enforce service staff in proper food handling, safety precautions and hygiene.
• Ensure all dishes that come out from the kitchen uphold the company standards.
• Ensure that operations and service are smooth and of high standards.
• Ensure dietary preferences and allergies are strictly adhered to.
• Provide friendly and professional service to all guests.
• Build rapport and hold conversations with guests.
• Minimizes food costs, portion control and work with the general manager to establish menu selling prices.
• Ensure cleanliness of the premises and equipment at all times.
• Schedule service crew in accordance to company set levels.
• Track daily sales, food wastages and record in a monthly report and send it to the general manager at the end of the month.
• Up-selling products according to customers’ needs.
• In charge of storing and depositing sales made after recording down.
• Need to manage the bar cost as well as the R&D.
• Liaise with the general manager and relay any information to the team.

Administration

• For application of medical leave, the applicant is to inform superior and the group chat 5 hours before reporting time. A medical certificate is to be produced 3 hours within notifying the superior.
• Have the ability to plan ahead.
• To maintain cleanliness of the service area at all times.
• Control expenses wisely
• Be punctual and only clock-in when ready for work.
• Ensure meals are provided to service staff daily at 11am (lunch) and 5pm (dinner) only.
• Full working attire must be worn when at work, to be neat and tidy at all times.
• Participate in meetings and focus on being solution-oriented.

Guest Service

• Be polite and friendly to all customers at all times.
• Be able to handle customer requests.
• Ensure that guests and non-employees do not enter the kitchen.
• To be critical and particular with the food standard before sending it out.
• Personally and frequently ensure that customers are receiving the best possible service available.
• Always be alert and sensitive to the needs of all customers.
• Perform service recovery and troubleshoot issues to prevent repetition of issue.
• Train and maintain the highest quality of service standard from the service team.
• To be critical and particular with the service standard provided.

Food and Beverage Products

• Understand and be well-informed about the products in order to recommend to customers. Value-add customers by sharing useful knowledge on various dishes.
• Be aware of ingredients in each dish and pay attention to any allergies the customer may have.
• Be able to prepare the dishes professionally for customers.
• Develop new drinks and recipes that fits the establishments’ brand, and be receptive to improvements and feedback.

General

• Ensure open and smooth communication with superior and team at all times.
• Possess a good attitude and be eager to learn. We are a growth and progress-oriented company.
• Uphold high service standards and constantly seek opportunities to improve service and workflow.
• Lead by example and be a good role model for your teammates.

Job Responsibilities:

• Manage a team of Full time and Part time crew members in your assigned restaurant
• Assist in Training and Development for new hires in terms of kitchen, counter and dining operations for business growth
• In-charge of stock check & ordering, confirm the condition of all delivery items are within specifications, and ensure proper storage of all stocks
• Responsible for the sales and cash float used during the shift, comply with all the Finance and Operations Department cash-handling policies
• Provide service excellence to our customers and able to handle complaints, performing service recovery and giving recognition to staff based on customer compliments
• Oversee that all equipment of the entire restaurant are fully-functioning, taking initiative for simple repair works where necessary
• Undertake any operation related duties as assigned by the Restaurant Manager

Welfare and Benefits:

• Meal provided
• Leave and Medical benefits
• Insurance coverage

Requirements:

• Proficient in spoken and/or written English
• Candidates with at least 2 year experience in F&B or related industry
• Teamplayer and willing to work shift

Only shortlisted will be notified.

Position: Restaurant Manager/Cashier

Salary: $2500-$2800

Job description:

1. Ordering stocks

2. Goods receiving

3. Clearing tables

4. Cashiering

5. Serving customers

Working hours: 2pm to 10pm

Working days: 5-day week / 6-day week. Preferably Weekends.

Salary: $15/hr

Job Type: Full-time

Work Location: Changi Beach Club

Contact Yi Ren at : +65 8112 1087 WhatsApp

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Reporting to the Restaurant Manager, you shall assist the Restaurant Manager to manage the business performance of the restaurant as well as the efficient running and daily operations of the restaurant, in accordance to the company’s standards. You are to assist in ensuring an efficient and profitable operations while the food,

service and hygiene standards.

KEY RESPONSIBILITIES

Sales management

- Assist Restaurant Manager in building sales and maximise profitability by effective cost control to meet desired business results.

- Analyse and evaluate sales trend and trading area.

- Guide service crew to use various selling techniques to recommend and suggest additional purchases and upsell to customers.

Operations

- Operationally equipped to manage all service sections within the restaurant and

its related functions.

- Assist Restaurant Manager in the efficient running and daily operations of the restaurant, in accordance to the company’s Standard Operating Procedure (SOP).

- Ensure smooth implementation and execution of A&P programs and new products.

- Evaluate and improve on operations and procedures.

- Assist the Managers in inventory control, food wastage and ordering.

- Maintain hygiene regulations and upkeeprestaurant cleanliness.

Staff management

- Assist Restaurant Manager in staffrecruitment, people development through training and staff retention.

- Lead and motivate staff in achieving salestargets and customer satisfaction.

- Lead and train staff in delivering excellentcustomer service quality and standards.

- Responsible for staff performance anddiscipline; monitor staff performance and conduct performance evaluation.

Service

- Assist Restaurant Manager in ensuringgood service standard; To providecustomer satisfaction and maintain effective communication with thecustomers.

- Attend to customers on food and beverages queries and complaints;resolving issues where possible and refer customers to managers when required.

- Manage and handle customer feedback and complaints in an appropriate and timely manner, aligned with company’s standards and Standard Operating Procedure (SOP).

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

· Search new outlet location

· Plan and develop new outlet operations

· Responsible and manage new outlet sales and manpower

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

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

People Management

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

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities:

• Lead daily operations (including opening and closing) efficiently through guiding team members
• Induct, mentor and train junior staff to achieve guest satisfaction
• Recommend and up-sell menu items as well as advise guests on any ongoing promotions to achieve revenue targets
• Enhance customer service quality by ensuring action plans are carried out
• Implement plans to ensure efficient use of resources and minimize wastage
• Provide prompt and excellent customer service to guests
• Cultivate a cohesive, collaborative and high-performing culture to heighten staff morale
• Strategize manpower planning to support operational needs within budget
• Handle guest complaints with care and provide service recovery options
• Ensure smooth implementation of new F&B products
• Ensure cleanliness of restaurant at all times
• Manpower planning

Requirements:

• Diploma in any field
• At least 3 years of relevant experience and experience in managing a team
• Excellent communication, interpersonal, leadership and organisational skills
• Able to perform in a fast paced environment
• Willing to work 5 days rotating shift, on weekends and public holidays
• Business and financial acumen to achieve profitability targets will be advantageous

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Are you a dynamic and hands-on leader with a passion for managing all aspects of restaurant operations? If you're ready to take on a high-pressure, high-reward role, we want to hear from you!

About the Role

We are seeking a dedicated Restaurant Manager to oversee both the Front of House (FOH) and Back of House (BOH) operations, ensuring seamless day-to-day functionality of our restaurant. This position requires a proactive, strategic thinker who thrives in a fast-paced environment. You will be the backbone of our establishment, driving success through leadership, strategy, and execution.

Key Responsibilities

Daily Operations: Take charge of the entire restaurant, ensuring smooth operations from opening to closing.

Strategic Planning: Collaborate with the Marketing Team to devise and execute marketing strategies and operational plans.

Inventory Management: Manage purchasing, ordering, and inventory to maintain optimal stock levels while controlling costs.

Stakeholder Relations: Act as the main point of contact for negotiations with internal and external stakeholders.

Team Leadership: Oversee recruitment, hiring, training, and team development to build a high-performing workforce.

Financial Planning: Work with the Group General Manager to develop annual budgets and achieve financial targets.

Sales Fulfillment: Drive sales initiatives, ensure target achievement, and implement incentive plans to motivate the team.

What We Offer

Competitive Compensation: $5000 to $6500 per month with sales-based incentives.

Comprehensive Benefits: Yearly dental, mental health, and medical coverage.

Growth Opportunities: Be at the forefront of shaping the restaurant’s success.

What We’re Looking For

Proven experience in restaurant management, with expertise in both FOH and BOH operations.

Strong leadership, decision-making, and organizational skills.

Excellent communication skills, with the ability to build relationships and negotiate effectively.

Ability to work irregular hours to meet the demands of the role.

A results-driven mindset with a focus on achieving sales and operational targets.

Join us and be the brain behind our restaurant’s success!

Responsibilities:
- Oversees operations of the outlet, ensuring compliance with health, safety, food handling, and hygiene standards
- Motivates staff and maintains an open channel of communication between the staff and management
- Hires and trains staff
- Organizes and oversees the staff schedules
- Ensures customer satisfaction, handles and resolves customer complaints
- Manages and maintains stock inventory
- Reports daily sales

Requirements:
- Minimum 2 years of experience in Food & Beverage industry
- Strong supervisory and leadership skills
- Excellent interpersonal skills with a focus on customer service
- Familiarity with food handling, safety, and other restaurant guidelines

- Possess Food Safety Hygiene certification
- Singaporean/PR Only
- Preferably able to start work immediately

Competitive Salary:
*UP TO $3500 + $500 (Monthly Bonus)

Benefits:
- Monthly Incentive Bonus
- Joining Bonus (For Full Time Only)
- Flexible Working Hours
- Staff Discount
- Staff Meal
- Medical Benefits
- Career Advancement Opportunities
- Annual Leave

Islandwide Locations: Jurong West, One-North, Woodlands, Yishun, Ang Mo Kio, Simei, Downtown East, Redhill, YewTee Point, Dhoby Ghaut,Hougang, Bedok & Sengkang

Don’t miss out this great opportunity! WhatsApp our friendly HR:
HR Team : 9297 8413 / 9888 9975

• Preparing indian foodPreparing and cooking a variety of dishes, and ensuring they are ready on time and in the right order
• Managing kitchen staffSupervising and developing junior kitchen staff
• Maintaining kitchen hygieneEnsuring that utensils and work areas are clean and ready for the next shift
• Adhering to food safety and sanitation regulationsFollowing proper handling and disposal of waste, and helping to maintain kitchen hygiene standards
• Checking stockBefore each service period, checking the stock of food supplies and preparing the workstation

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Assist guests with table reservations.
• Assist guests while seating.
• Ensure guests are serviced within the specified time.
• Has a good knowledge of menu and presentation standards.
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Able to answer any questions regarding the menu and assist with menu selections.
• Able to anticipate any unexpected guest need and react promptly and tactfully.
• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.
• Serve food courses and beverages to guests.
• Set tables according to the type of event and service standards.
• Record transactions/orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverage.
• Responsible for clearing, collecting, and returning food and beverage items to the proper area.
• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guests and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Ensures that hotel brand standards and SOPs are consistently implemented.
• Work with fellow staff and managers to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each shift.
• Complete closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Any other duties related to food and beverage service assigned by the manager.
• Able to work night shift
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Executive Chef

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.

Job Overview

We are looking for a skilled and reliable Restaurant Cook to join our kitchen team. The ideal candidate will be passionate about cooking, able to work efficiently in a fast-paced environment, and committed to maintaining high standards of food quality and presentation. As a Restaurant Cook, you will be responsible for preparing, cooking, and presenting a variety of dishes, ensuring that all meals are prepared to the highest standards.

Key Responsibilities

Food Preparation and Cooking:

• Prepare and cook menu items according to the restaurant’s specifications and recipes.
• Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
• Maintain a clean and organized workstation, adhering to safety and hygiene standards.
• Assist in the preparation of ingredients, sauces, garnishes, and side dishes.

Quality Control and Presentation:

• Ensure consistency and high-quality food preparation at all times.
• Follow proper food portioning and presentation standards.
• Monitor food inventory levels and help with stock rotation to minimize waste.

Kitchen Operations:

• Work in collaboration with other kitchen staff to maintain a smooth and efficient operation.
• Adhere to food safety regulations, including proper storage, handling, and sanitation practices.
• Maintain a clean, organized, and safe work environment in compliance with all health and safety standards.

Team Collaboration:

• Communicate effectively with other team members to ensure smooth service during peak hours.
• Assist in cleaning and maintaining kitchen tools and equipment.
• Take direction from senior chefs and assist with other kitchen tasks as needed.

Requirements:

• Proven experience as a Cook or in a similar role within a restaurant setting.
• Knowledge of cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions to prepare menu items consistently.
• Strong organizational and time management skills.
• Ability to work efficiently in a fast-paced environment under pressure.
• Good communication and teamwork skills.
• Positive attitude, strong work ethic, and a commitment to quality.

Why Join Us?

• Competitive salary and benefits package.
• Opportunities to learn and develop culinary skills.
• Supportive team environment with potential for career advancement.
• Access to training and professional development opportunities.
• Employee discounts on meals.

Additional Information:

Working Hours: 6-day work week with rotating shifts.

Work Environment: Kitchen setting, involving physical activity such as standing for extended periods, lifting, and handling kitchen equipment.

Our team at ATIPICO thrives on passion and love for excellence. We are a team of curious, detail oriented individuals, all coming from various backgrounds, sharing a common belief in the value of true hospitality. We approach all our customers with attention and a sensitive, personal touch.

We are looking for a Restaurant Supervisor who can embody these values.

Responsibilities

Supervise daily restaurant operations to ensure smooth service flow.

Assist in planning and executing shifts, ensuring adequate staffing and resource allocation.

Maintain a clean and organized restaurant environment, ensuring compliance with health and safety regulations.

Train, mentor, and motivate restaurant staff to deliver excellent customer service.

Assign duties to team members and ensure tasks are completed efficiently.

Promptly addressing and resolving any issues or complaints, professionally.

Monitor guest feedback and work with the team to implement improvements.

Oversee stock levels and assist with ordering supplies to prevent shortages.

Ensure the team’s grooming standards are being met and maintained to demonstrate a professional image of the company.

Requirements and skills:

Minimum 3 years of F&B experience at a supervisory level

Willingness to work on rotating shifts including weekends and Public Holidays.

Extensive knowledge in food & beverages.

Service-oriented team player with excellent interpersonal and communication skills

Strong leadership, motivational and people skills

Able to multi-task and work under pressure in a fast pace environment

Ensure compliance with sanitation and safety regulations

Job Overview

We are looking for a skilled and reliable Restaurant Cook to join our kitchen team. The ideal candidate will be passionate about cooking, able to work efficiently in a fast-paced environment, and committed to maintaining high standards of food quality and presentation. As a Restaurant Cook, you will be responsible for preparing, cooking, and presenting a variety of dishes, ensuring that all meals are prepared to the highest standards.

Key Responsibilities

Food Preparation and Cooking:

• Prepare and cook menu items according to the restaurant’s specifications and recipes.
• Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
• Maintain a clean and organized workstation, adhering to safety and hygiene standards.
• Assist in the preparation of ingredients, sauces, garnishes, and side dishes.

Quality Control and Presentation:

• Ensure consistency and high-quality food preparation at all times.
• Follow proper food portioning and presentation standards.
• Monitor food inventory levels and help with stock rotation to minimize waste.

Kitchen Operations:

• Work in collaboration with other kitchen staff to maintain a smooth and efficient operation.
• Adhere to food safety regulations, including proper storage, handling, and sanitation practices.
• Maintain a clean, organized, and safe work environment in compliance with all health and safety standards.

Team Collaboration:

• Communicate effectively with other team members to ensure smooth service during peak hours.
• Assist in cleaning and maintaining kitchen tools and equipment.
• Take direction from senior chefs and assist with other kitchen tasks as needed.

Requirements:

• Proven experience as a Cook or in a similar role within a restaurant setting.
• Knowledge of cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions to prepare menu items consistently.
• Strong organizational and time management skills.
• Ability to work efficiently in a fast-paced environment under pressure.
• Good communication and teamwork skills.
• Positive attitude, strong work ethic, and a commitment to quality.

Why Join Us?

• Competitive salary and benefits package.
• Opportunities to learn and develop culinary skills.
• Supportive team environment with potential for career advancement.
• Access to training and professional development opportunities.
• Employee discounts on meals.

Additional Information:

Working Hours: 6-day work week with rotating shifts.

Work Environment: Kitchen setting, involving physical activity such as standing for extended periods, lifting, and handling kitchen equipment.