Job Description:

As the Restaurant General Manager, you will be responsible for overseeing the daily operations of our restaurant, ensuring an exceptional dining experience for our guests while maximizing profitability and efficiency. Your leadership will drive team performance and maintain high standards of service, food quality, and cleanliness.

Key Responsibilities:

1. Operational Management: Oversee all restaurant operations, including staffing, inventory management, and compliance with health and safety regulations.

2. Team Leadership: Recruit, train, and develop staff to provide excellent service. Foster a positive work environment that encourages teamwork and high performance.

3. Customer Experience: Ensure a high level of customer satisfaction by addressing concerns promptly and creating a welcoming atmosphere.

4. Financial Oversight: Manage budgets, monitor financial performance, and implement cost-control measures to achieve financial targets.

5. Marketing & Promotion: Collaborate with the marketing team to promote restaurant events and specials to attract new customers and retain existing ones.

6. Quality Assurance: Maintain high standards of food quality, presentation, and cleanliness in all areas of the restaurant.

7. Reporting: Prepare regular reports on operational performance, staff productivity, and customer feedback to inform management decisions.

Qualifications:

- Proven experience in restaurant management or a related field.

- Strong leadership, communication, and organizational skills.

- Knowledge of financial management and budget preparation.

- Ability to work flexible hours, including evenings and weekends.

- A passion for the food and beverage industry and a commitment to exceptional service.

This role is perfect for a dynamic leader who thrives in a fast-paced environment and is dedicated to creating memorable dining experiences for guests.

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian flavors, and delivering unforgettable dining experiences to its customers.

Duties & Responsibilities

• Operational Oversight: Manage daily operations across both Front of House (FOH) and Back of House (BOH) to ensure smooth and efficient service. Ensure excellent customer service to maximize guest satisfaction and promptly resolve any complaints.
• Quality Control and Vendor Management: Conduct regular assessments of food and beverage quality, identifying potential areas for improvement and exploring new vendor options.
• Staff Management and Development: Organize and manage staff shifts to optimize operational efficiency. Evaluate employee performance and provide constructive feedback to promote team productivity. Train new and existing staff in high-standard customer service practices. Oversee staff appearance, hygiene, and adherence to restaurant standards.
• Inventory and Cost Management: Anticipate and manage inventory needs for food, kitchen supplies, and cleaning products. Monitor and control operational costs, implementing strategies to reduce waste and enhance profitability.
• Sanitation and Safety Compliance: Ensure full compliance with all health, safety, and sanitation regulations.
• Brand Image and Community Engagement: Uphold and promote the restaurant’s positive image, suggesting and implementing strategies for improvement. Actively engage with the local community to promote the brand, organizing events and utilizing word-of-mouth marketing.
• Financial Performance Reporting: Prepare comprehensive reports on weekly, monthly, and annual financial performance, including analysis and actionable insights.
• Marketing and Audience Growth: Recommend and implement marketing strategies to expand the restaurant’s audience, such as discounts, promotions, and social media advertising.
• Sustainable Practices Implementation: Develop and enforce policies that support sustainable and eco-friendly restaurant operations.

Requirements:

• Proven experience as a Restaurant Manager, with priority given to candidates who have managed or worked within chain restaurant brands.
• Strong leadership and organizational skills with the ability to manage a diverse team.
• Exceptional customer service orientation and communication skills.
• Solid understanding of financial reporting and budget management.
• Familiarity with sanitation and food safety regulations.
• Marketing and community engagement experience is a plus.

We regret that only shortlisted candidates will be notified,

Must need to work on weekends and Public holidays

Must need to handle Entire Restaurant business Operations

In addition that candidates must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Lunch:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Job Highlights

• Full Time 44 hrs per week, 5 days/ Part-time max 35 hrs per week
• Staff meals provided
• Staff discount
• Training provided
• Immediate hiring

Responsibilities:

• Assist with restaurant's front of house daily operation
• Handle customer service, example, taking guests' orders, serving of food & beverages, providing table service etc
• Ensure guests' needs are met promptly
• Adhere to superiors' instructions
• Daily ordering
• Maintain overall cleanliness of the restaurant

Requirement:

• Good communication and interpersonal skills
• High initiative and energetic personality
• Possess good working attitude with a passion for service and strong team player
• Candidates with/ without working experience are welcome to apply.

Supervisor Responsibilities:

• Screening, interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseein food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Supervisor Responsibilities:

• Screening interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseein food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Join our dynamic team as a Restaurant Management Trainee where you will play a vital role in ensuring the smooth and efficient daily operations of our restaurant. We are seeking a dedicated candidate who can maintain high standards and create a positive environment for both employees and guests.

Key Responsibilities:

• Ensure smooth daily operations and maintain the highest quality of service.
• Proactively respond to and resolve guest issues and complaints to ensure customer satisfaction.
• Train new staff on bar standards and provide ongoing coaching and mentoring to support their personal development.
• Monitor and ensure all service staff adhere to the appropriate grooming and hygiene standards.
• Ensure all kitchen equipment is well-maintained and operating properly, in compliance with SFA standards; promptly report any issues to management.
• Collaborate with management on supply ordering, cost control, floor efficiency, and staffing needs.
• Assist with the company's expansion plans and initiatives.

Requirements:

• A positive attitude and a strong desire to learn.
• Demonstrates integrity, initiative, and a proactive approach to challenges.
• A true team player who values collaboration.
• Possesses excellent communication skills and is able to interact effectively with both employees and guests.

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

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

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

Position: Restaurant Manager

Salary: S$ 3500.00 – S$ 4300.00

Working Days & Hours: 5 days work week

Working Location: Chintown

The restaurant:

Join us at Yān Huo, a new Chinese cuisine tapas concept in the heart of Chinatown, among the beautiful conservation houses that hold the stories of the past. Our restaurant is not just a place to dine, but a space to gather, reconnect, and celebrate the joy of reunions with friends and family.

At Yān Huo, we bring together the warmth of Chinese cuisine tradition and the excitement of innovation. Our Chinese cuisine tapas-style menu offers both beloved classic dishes and inventive fusion creations that pay homage to our roots while embracing the future.

We're looking for passionate individuals who share our love for food and connection to join our team. If you believe in the magic of a shared meal, where every dish is a moment to bond, we’d love to meet you. Help us create unforgettable reunions, one bite at a time!

Job Duties:

1. Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others)

2. Display Leadership to create a motivated working environment for the team.

3. Bring the best dining experience to the guests while coordinating daily Front of the House and Back of the House operations.

4. Project and set monthly KPI

5. Respond efficiently and accurately to customer complaints, taking personal responsibility and initiative to resolve issues.

6. Regularly review product quality and research new vendors

7. Organize and supervise shifts

8. Appraise staff performance and provide feedback to improve productivity

9. Ensure compliance with sanitation and safety regulations according to government regulations.

10. Control operational costs and identify measures to cut waste

11. Generate reports on weekly, monthly and annual revenues and expenses

12. Promote the brand in the local community through word-of-mouth and restaurant events

13. Train new and current employees on proper customer service practices

14. Lead in implementing policies and protocols that will maintain future restaurant operations

Job requirements

1. At least 2 years in a supervisor/managerial position in F&B industry

2. Motivated (Leadership), result-oriented(result-driven) and a fast learner

3. Good organizational and planning abilities

4. Excellent interpersonal and communication skills

5. Computer literate and with excellent interpersonal skills

Job Description:

• Provide high-quality customer service to guests
• Serving customer of foods and beverage
• Report for duty on time and neatly groomed.
• Perform opening and closing duties.
• Ensure that work stations are set up before the shift commences.
• Have full knowledge of the menu to recommend specific items to guests.
• Maintain cleanliness and housekeeping of work areas.

Requirements:

• Min. 2 years of service experience is preferred
• Good work ethics and willingness to learn
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Fluent in English, any other language is a plus
• Able to work in a team with people from different backgrounds

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

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

Preferably Spoken Mandarin

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

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

Preferably Spoken Mandarin

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan
• Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North indian Lunch Thali
• Cook North indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

Job Details:

• Basic + AWS + VB + Allowance & Sign on Bonus
• Location: Central Region
• Working Day: 5Days
• Working Time: Retail Working Hour

Job Description:

• Take reservations and enquire purpose of visit.
• Greet each guest promptly, and courteously with eye contact, a smile, and good body posture.
• Present menu and share promotions, specials, and items that are not available.
• Take food orders, repeat orders to guests, and inform guests of the estimated time to serve.
• Supervise preparation/ topping up of mise-en-place for side station.
• Key orders in the Point-of-Sale system efficiently.
• Supervise the checking of food and beverage inventories and stocks are completed consistently and accurately.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Supervise opening, operating, and closing procedures.
• Ensure systems are in place to maintain the required standards of professionalism, cleanliness and service delivery.
• Delegate duties & responsibilities to servers and captains.
• Ensure staff to adhere to all company procedures.
• Supervise the implementation of plans to improve and standardize all aspects of operations.
• Ensure all new team members are inducted, mentored, and trained thoroughly. alongside the Restaurant Manager.
• Ensure excellent communication exists within the restaurant.
• Demonstrate a positive attitude in the workplace; understand and act on team members’ motivations to help them continually perform their best.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Chan He Guang | EA Personnel No.: R23117560

Are you passionate about delivering exceptional dining experiences and driving restaurant success? Join our team as an Assistant Restaurant Manager and play a pivotal role in creating memorable moments for our guests while ensuring our operations run smoothly and profitably.

What to expect:

• Support the Restaurant Manager in overseeing daily operations, ensuring exceptional service, food quality, and guest satisfaction.
• Conduct shift briefings, align team priorities, and oversee adherence to standard operating procedures.
• Address guest concerns promptly and resolve issues professionally to ensure positive outcomes and satisfaction.
• Oversee reservation management, guest seating, waitlist handling, and accurate wait-time communication.
• Promote events, menu offerings, and special promotions to increase reservations.
• Perform administrative tasks, including reservation logs, guest records, and management reports
• Assist with staff training, scheduling, performance monitoring, and feedback.
• Manage inventory, including ordering, supplier coordination, and waste control.
• Ensure compliance with health, safety, and hygiene standards through routine inspections.
• Support additional duties as assigned by the Restaurant Manager to ensure smooth operations.

Requirement:

• At least 2 years of relevant experience in F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work effectively under pressure in a fast-paced environmen

5 Days work/week rostered, must be able to work weekends.
Time: Between 10.30am to 3pm and 5.30pm to 10.30pm (Split Shift) - 44 Hours/Week

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 Senior Sous Chef (Specialty)/ Head Chef (Outlet)

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

Job Responsibilities:

• Assist senior chefs in the preparation of all dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Store and label all food products properly in appropriate refrigerator and storage containers to prevent unnecessary spoilage and food wastage
• Maintain high standards of sanitation, cleanliness and safety throughout all kitchen areas
• Ensure that kitchen equipment is properly handled and maintained

Job Requirements:

• Keen to learn and possesses a positive attitude towards culinary challenges
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Prior experience working in a preopening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601

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

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

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 Senior Sous Chef (Specialty)/ Head Chef (Outlet)

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

Job Responsibilities:

• Assist senior chefs in the preparation of all dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Store and label all food products properly in appropriate refrigerator and storage containers to prevent unnecessary spoilage and food wastage
• Maintain high standards of sanitation, cleanliness and safety throughout all kitchen areas
• Ensure that kitchen equipment is properly handled and maintained

Job Requirements:

• Keen to learn and possesses a positive attitude towards culinary challenges
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Prior experience working in a preopening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Job duties & responsibilities

• Prepare, serve and deliver high-quality products in accordance with the procedures and standards of the restaurant.

• Clearing the tables after the meals at the restaurant

• Process customers’ orders and generate their bills

• Pick and Pack food items according to customer orders

• Provide counter/takeaway service

• Dispose of waste

• Assist to maintain the cleanliness of the kitchen

• Assist the team in front-of-house and back-of-house duties

• Comply with workplace safety and health policies and procedures.

Requirement:

• A good team player with a positive work attitude

• Able to perform multi-task work

• Able to perform shift work, work on weekends and public holidays

• Those with no experience but have a passion for food preparation may also apply

• Salary will be commensurate based on experience

Benefits for Full Timer Position

• Annual Leave

• AWS and Various Incentives (T&C will apply)

• Free Duty Meals & Staff Discount

• Medical Benefits

• Insurance Coverage

• Training & Development

• Career Progression

• Long Service Awards

• Salary UP$2700 + Incentive + OT

• Variable Bonus + Meal Provided

• Working days: 6 days (8:00am – 5:00pm)

• Working Location: Bedok

• Excellent Welfare & Benefits

• Well Established F&B Company

Job Scope

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Follow recipes and instructions accurately to ensure consistency in taste and presentation.
• Maintain a clean and organized workstation, adhering to food safety and hygiene standards.
• Assist in the preparation of ingredients, including washing, peeling, chopping, and cutting.
• Manage inventory, order supplies, and maintain stock levels.
• Participate in daily kitchen briefings and contribute ideas for improving recipes and processes.
• Support the kitchen team in any additional tasks as required.

Requirement

• GCE N Level and above
• 1 – 2 years’ relevant working experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

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

Liberte HR is partnered with an international 5-star hotel located in the heart of Orchard Road.

They are looking to hire a Sous Chef for their Signature Italian Restaurant.

Responsibilities:

• Supervise and coordinate the daily operations of the kitchen to ensure efficient, economical, and hygienic food preparation as per standard recipes and procedures.
• Lead and assist in planning, preparing, and implementing high-quality food and beverage products and presentations in all areas, including restaurants and banquets.
• Oversee and manage the Chef de Partie and kitchen team to maintain consistent food quality, proper portion control, and adherence to established plating and presentation standards.
• Maintain cleanliness, hygiene, and safety standards in accordance with established protocols, including HACCP guidelines.
• Monitor food preparation and cooking processes to ensure compliance with food safety standards and optimal utilization of ingredients.
• Participate in menu creation, costing, and seasonal updates in collaboration with the Executive Chef.
• Train, mentor, and develop team members, ensuring they have the skills and knowledge required to perform their roles effectively.
• Collaborate with the Stewarding department to ensure high levels of cleanliness and minimal loss or breakage of kitchen equipment and tools.
• Coordinate with other departments to support off-site events and ensure seamless food operations for special occasions.
• Oversee inventory management, including stock control, receiving, and storage of food supplies to maintain adequate par levels.
• Prepare and monitor food orders, ensuring proper planning and readiness for service based on the hotel’s occupancy, events, and forecasts.
• Respond effectively and professionally to guest requests and feedback, maintaining a high standard of service and satisfaction.
• Adapt to changes and continuously seek opportunities for improvement in kitchen operations.
• Uphold a professional and positive attitude towards team members, supervisors, and guests at all times.
• Enforce adherence to hotel policies and procedures by all team members to maintain smooth operations.
• Support the Executive Chef in maintaining overall operational efficiency and achieving departmental goals.
• Carry out any other reasonable duties as assigned by management.

Requirements:

• Graduate of a culinary school or equivalent qualification in Culinary Arts.
• At least 5 years of working experience in a 5-star hotel or fine-dining restaurant, with a minimum of 2 years in a supervisory or Sous Chef role.
• Possess a valid Food Hygiene certificate.
• Expertise in a variety of food preparation techniques, including seafood and meat processing, as well as steaming, baking, grilling, and braising.
• Knowledgeable about food handling, storage, and receiving standards, particularly for large-scale kitchen operations.
• Strong leadership, organizational, and training skills, with the ability to inspire and motivate a team.
• Able to work under pressure, prioritize tasks effectively, and solve problems in a calm and efficient manner.
• Familiarity with HACCP principles and adherence to food safety and hygiene standards.
• Experience in menu development, food costing, and inventory management.
• Ability to work collaboratively in a fast-paced, moist, hot, and sometimes loud environment.
• Strong communication skills in verbal and written English; additional languages are a plus.
• Previous experience in an international hotel chain is highly preferred.

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

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