Job Descriptions

• Prepare for opening and closing operation hours
• Help customers to settle down and advise on ordering system
• Serve food to customers in an effective and polite manner
• Answering customer’s queries regarding services and menu,
• Clean tables after customers have left and clearing empty/unwanted dishes
• Assist kitchen staff whenever required
• Welcome and bid farewell to customers as they enter/ leave the restaurant
• Maintain cleanliness and tidiness

Job Requirements

• Good guest service skills
• Pleasant personality with good communication and interpersonal skills

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off

Job Descriptions

• Greet guests and escort to assigned tables
• Smile, be polite and friendly yet formal
• Anticipate guests needs, follow up on reservation requests
• Answer telephone calls and customer inquires
• Attended reception counter at all times
• Maintain a high level of service & professionalism at all times
• Lead by example
• Be able to provide information about food and beverage offerings
• Ensure safety precautions are adhere to at all times, specifically allergies
• Ensure reservations are recorded correctly
• Take appropriate action in the event of an accident or complaint from guests or employees
• Follow effective operating procedures with a focus on periods of high volume
• Be hands on
• Always be presentable and well groomed
• Ad-hoc duties as assigned by superior

Hygiene and Safety:

• Ensure all hygiene standards are met and staff are trained to adhere to these requirements
• Maintain cleanliness and organization in all work areas
• Ensure compliance with all applicable laws and regulations
• Attend all scheduled employee meetings and bring suggestions for improvement
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately

Job Requirements

• Prior industry experience is beneficial but not key
• Good communications skills and command of language
• An easygoing personality
• Able to handle all levels of customers
• Strong communication, interpersonal, public relations, and management skills
• Able to work independently and in a team

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off

Job Description

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the General Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the General Manger immediately.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Assisting the General Manager in implementing and developing of training programs.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Description:

• Receive and manage sales orders through proper coordination with Production, Purchasing, Store, Logistics, QC and Customer Service.

• Liaise with Customer Service and Sales to provide 12 months SIOP (Sales, Inventory and Operations Planning) forecast if available

• Coordinate with Customer Service, Production, Buyers, NPI/Program to meet OTD, thereby, meeting the monthly revenue.

• Plan and monitor material movement in production cycles to ensure continuous operations. Drives and minimize excess and obsolete inventory.

• Maintain product and data master to support production planning and manufacturing. (e.g. Item Master, BOM)

• Re-schedule with Customer Service the Job Order due dates as required and coordinate changes with Production, Supply chain, Quality, NPI and Sales/Program. Communicate production schedule issues to Customer Service.

• Ensure steady and on-time material supply by generating Material shortage list report to Purchasing upon receiving job order from Customer Service.

• Coordinate on material pull-in and push-out and advise Purchasing of impact on critial items.

• Monitor and control long lead time parts and maintain minimun stock level of high-valued parts and safety stock to ensure on-time material supply.

• Process Non-Conforming Parts Report from Production through coordination with Store, QC and Buyer on the replacement.

• Process ECN (Engineering Change Notice), if required.

• Maintain WIP & Finish goods inventory at optimum level

• Maintain system and record accuracy e.g inventory, schedules, planned orders

• Maintain and process Monthly KPIs for presentation to the management.

• Report to Master Planner on issues that may affect on-time shipments to customer.

• Liaise with Production on schedule priority for efficient manpower allocation.

• Other duties as and when assigned

Job Requirements:

• Degree or diploma equivalent

• Minimum 1 to 2 years of relevant experience

• Understanding of ERP system and Microsoft Office especially Excel

• Good communication skill and able to work effectively with peers and other function teams

• Detail-oriented, ability to multi-task and prioritize tasks with strict deadlines

Interested applicants, please forward a detailed resume in MS Word format with a recent photo attached and email to [email protected]

Tempserv Pte Ltd
EA License No: 06C3745
Consultant: Daniel Lee / EA Personnel No: R1989151

Coordinate daily Front of the House and Back of the House restaurant operations

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

- 5-6 years experience as Restaurant Manager in Fine Dining Capacity

Fine dining restaurant for more than 10 years in Tanjong Pagar is looking for Chef de partie to run section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.
• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.
• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.
• Prepare sales presentations and other sales tools.
• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.
• Initiate sales activities, strategies, and sales plans required to build brand visibility.
• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.
• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.
• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.
• Attend trade shows and other marketing events and represent the organization.
• Evaluate the performance of the sales team and seek ways to improve the team’s performance.
• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.
• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.
• Proven work experience in marketing and achieving set targets.
• Excellent communication skills, both written and verbal communication.
• Ability to lead and motivate a sales team, and put in place measures to retain a great team.
• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.
• Excellent selling skills, people-oriented, and ability to motivate a team.
• Ability to identify potential areas of growth and identify new business partnership opportunities.
• Strong organization skills and multi-tasking skills.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Responsibilities
Participates in the recruitment, selection, and training of staff
Supervise and schedule food and beverage staff
Ensure customer satisfaction
Resolve customer complaints, as well as internal conflict amongst staff
Order and maintain inventory control costs
Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to customer table

Knowledge, Skills and Abilities
Completion of a food service administration, hotel or restaurant management course is an asset
Excellent sales skills
Excellent customer service skills
Good communication skills
Leadership skills
Proven human resource management skills such as training, motivation,
Excellent organizational skills
Must be of legal drinking age if working in a licensed facility
Knowledge of the products, services, sector, industry and local area
Knowledge of relevant legislation and regulations
Serving It Right

• MNC
• 5 days work week/ Mon - Fri, 8.30am - 5.15pm
• Location: Tampines
• Permanent Position
• Possess Class 3 driving license

Responsibilities:

• Experience in warehouse operation and supervising warehouse staff
• Organizing and maintaining inventory and storage area
• Ensure shipments’ and inventory transactions’ accuracy
• Interface with customers to answer questions or solve problems
• Maintain items record, document necessary information and utilize reports to project warehouse status
• Identify areas of improvement and establish innovative or adjust existing work procedures and practices
• Communicating and coordinating with other departments and customers
• Achieving high levels of customer satisfaction through excellence in receiving, identifying, dispatching and assuring quality of goods
• Provide leadership and guidance to the warehouse team, including training, scheduling, and performance management
• Work closely with sales department and cross functional teams to resolve daily operational issues.
• Continuously evaluate warehouse processes and identify opportunities for improvement to enhance efficiency and productivity.
• Establish and maintain Standard Operation Procedures (SOP).
• Monitor the compliance with health, safety and legal regulations.

Requirements:

• Possess Logistics / Warehouse supervisory experience
• Class 3 Driving Licence
• Proficient in computer skills ie. MS Office, Excel, ERP system.

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or email to submit your resume.

We regret only shortlisted candidates will be notified.

Stafflink Services Pte Ltd

EA Licence No.: 04C4294

EA Personnel: Tiang Wan Ying

EA Personnel Reg. No.: R1767473

• Monday - Friday: 8.30 AM to 5.30 PM
• Location: Mountbatten
• AWS + VB
• Short notice period preferred
• Able to commit to OT

Our Client is the world's largest Furniture Manufacturer.

Responsibilities:

• Supervising the finance team and ensuring accurate and timely financial reporting.
• Responsible for overseeing all financial and accounting activities from start to finish
• Managing daily accounting tasks and completing month-end closing procedures
• Preparing audit schedules, managing year-end audits, and coordinating with auditors and tax advisors
• Assisting in budget preparation, conducting quarterly reforecasting, and providing monthly estimates
• Taking on ad hoc projects and assignments as they arise

Requirements:

• Minimum degree in Accountancy, ACCA, or a similar qualification, along with a minimum of 3 years of relevant work experience.
• They should demonstrate strong technical accounting abilities.
• Proficiency in computerized accounting systems, and solid PC skills, including MS Excel, Access, and Word. Advanced Excel skills would be beneficial.
• Possess 1-2 years of supervisory experience.
• Able to commit to OT.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Stafflink Services Pte Ltd

EA Licence No.: 04C4294

EA Personnel: Chua Xue Min (Joesefyn)

EA Personnel Reg. No.: R23113090

We are now expanding our team and are looking for a captain to join our enthusiastic and passionate team at the three Michelin starred Restaurant Zén.

Zén is the sister restaurant to Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate:

• Has at least 3 years of experience within a Michelin star environment.
• Will be expected to provide the highest levels of service to our guests and gain extensive knowledge of our food and drink menu.
• Has excellent communication skills and enthusiasm for delivering first class service and a willingness to learn are essential in this role.
• Is a team player and assist throughout the restaurant by ensuring that every opportunity to give high-quality service is completed. Teamwork is essential and required by all our staff.

Our goal is to collaborate with talented Restaurant Professionals and offer opportunities to learn and grow within the profession.

Join us and be part of our Front of house team.

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

ROLE OVERVIEW

The Supervisor at Mandala Club oversees the daily operations and mainly works closely with the floor and the wine team to deliver exemplary service in line with the company’s philosophy.

KEY OBJECTIVES & DELIVERABLES

● Is highly guest oriented

● Works with and supports the senior management team to ensure the smooth running of the outlet

● Executes opening and closing procedures of the outlet

● Runs daily briefing, team allocation and oversees service delivery of the highest order

● Executes events in collaboration with S&E and Membership teams

● Works with the managers to assist in the planning and requisition of casual labour to support daily operations and key events

● Is in charge of the club’s sequence of service SOP and menu knowledge training for the team

● Supports the management team with administrative tasks related to stock inventory, ordering of operating supplies, and other back of the house tasks required to ensure smooth operations

● Assists the management team in the correct settlement of outstanding bills and as per the cashiering SOPs of the outlet

● Takes responsibility for the team’s welfare, as well as the grooming and uniforms standards

● Helps to ensure compliance with food and safety standards

THE RIGHT PERSON

• Has great passion for hospitality and delivering personalised experiences for the members and their guests
• Able to recognize members and their preferences and build professional relationships to enhance the long term business goals of the organization
• Has great attention to detail
• Is able to work in a fast paced environment
• Extremely disciplined and focused to achieve agreed targets within the given deadlines
• A troubleshooter; must be able to critically analyse and tackle problems and present viable solutions
• Have entrepreneurial spirit; must be able to deal with ambiguity and willing to take risks where required
• Able to communicate clearly at all levels within the organization
• Be open to new ideas and be adventurous while exercising practicality
• Driven by continuous improvement with a long term approach
• Motivated, professional, and high level of energy and work ethic
• Cares about the environment and practices sustainability
• Supports the careful use of resources in order to optimise the operating costs

THE RIGHT EXPERIENCE

• Diploma / Bachelors’ Degree
• 2-3 years’ working experience in the hospitality field or prior experience in the specific role
• Competent in computer applications like Microsoft Excel, Microsoft Powerpoint/Word for presentation
• Competent with the use of Google sheets/docs
• Meticulous and comfortable with numbers

Please send your detailed resumes to [email protected]

We are looking for an ambitious and talented chef to join our team at Astoria in Singapore.

The successful candidate will

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards

• Manage and oversee daily restaurant operations, including opening and closing procedures, staff scheduling, and table reservations.
• Develop and implement business strategies to increase profitability, such as implementing cost-cutting measures and promoting special events and promotions.
• Ensure excellent customer service by greeting customers, addressing complaints, and monitoring feedback through social media and online review platforms.
• Manage the restaurant's budget, including monitoring expenses and revenue, forecasting sales, and creating financial reports.
• Oversee inventory management, including ordering supplies, monitoring inventory levels, and managing waste and spoilage.
• Train and manage restaurant staff, including hiring, scheduling, and conducting performance evaluations.
• Ensure compliance with health and safety regulations, including food safety and sanitation standards.
• Collaborate with the executive chef to create new menu items and ensure consistency and quality of existing menu items.
• Develop and maintain relationships with vendors and suppliers to ensure timely delivery of products and services.
• Monitor and analyze sales and customer data to identify areas for improvement and adjust business strategies accordingly.

Qualifications:

• Proven experience as a Restaurant Manager, with a minimum of 2-3 years in a similar role.
• Strong leadership and communication skills.
• Knowledge of food and beverage industry trends and best practices.
• Ability to manage budgets and financial reports.
• Strong customer service and problem-solving skills.
• Knowledge of health and safety regulations.
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
• Excellent organizational and time-management skills.
• Flexibility to work evenings, weekends, and holidays as needed.

Only shortlisted will be notified.

Come join us and be an integral part of a dynamic, pre-opening team at PULSII where French and Italian traditions blend with specially selected Japanese ingredients to create a culinary Masterpiece with perfect balance, through wood-fired cuisine.

Strategically located in the heart of the bustling Tanjong Pagar enclave, our new and exciting up-coming restaurant aims to delight our guests with innovative wood-fire dishes, carefully tended to by our well-trained Chefs, celebrating the best of these diverse, culinary heritages.

If you are fuelled-up to thrive in a fast-paced restaurant environment, we warmly welcome you to join us on our trail-blazing culinary journey.

Assistant Restaurant Manager

Position Overview:

We are currently seeking an experienced and motivated Assistant Restaurant Manager to support the Restaurant Manager in overseeing the daily operations of PULSII. As the Assistant Restaurant Manager, You will play a key role in supporting the management team in maintaining high service standards, managing the bar area, and ensuring guest satisfaction. This position offers an exciting opportunity for a hospitality professional who is passionate about delivering exceptional service and contributing to the success of a vibrant culinary concept.

Responsibilities:

• Assist the Restaurant Manager in leading and motivating a team of service staff and bartenders to deliver exceptional guest experiences.
• Support daily restaurant operations, including opening and closing procedures, reservation management, and guest relations.
• Ensure that service standards are consistently maintained to exceed guest expectations.
• Assist in managing the bar and utilize your knowledge of wine, spirits, and cocktail preparation techniques to support the Bar Manager and maintain beverage quality.
• Train and mentor staff in service techniques, product knowledge, and bar operations.
• Collaborate with the management team to implement and uphold restaurant policies and procedures regarding health, safety, and sanitation standards.
• Assist in coordinating between the kitchen and front-of-house operations to ensure seamless service delivery.
• Handle guest inquiries, concerns, and complaints with professionalism and efficiency, striving to resolve issues to the guest's satisfaction.

Requirements:

• Proven experience as an Assistant Restaurant Manager in a restaurant or hospitality establishment.
• Knowledge of wine, spirits, and cocktail preparation techniques, with the ability to create innovative and delicious drinks.
• Strong leadership and communication skills, with the ability to inspire and motivate a diverse team.
• Excellent customer service skills and a passion for creating exceptional dining experiences.
• Knowledge of French, Italian, and Japanese cuisine and dining etiquette preferred.
• Solid understanding of restaurant financials and experience with budgeting, cost control, and revenue management.
• Background in hospitality management or a related field preferred.

Benefits:

• Competitive salary and benefits commensurate with experience, including opportunities for performance-based incentives.
• Opportunities for career growth and advancement within our expanding Group.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

Who are we?

Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas and presents them in new, satisfying ways. We draw greatly on the similarities between Latin American and Southeast Asian ingredients, showcasing the best local and regional herbs, spices and aromatics, paired with seafood in bold new ways. Our intimate bar is open late and promises a good time.

What will you be doing?

As the Restaurant Manager at Marcy’s, you’ll lead our enthusiastic and supportive team, bringing your expertise and creativity to every shift. You will be the driving force behind ensuring the seamless execution of our signature culinary and cocktail offerings while maintaining the warm, inclusive vibe that makes Marcy’s special. You'll manage evening shifts exclusively with no split shifts, creating an environment where staff and guests thrive.

Job Responsibilities:

• Oversee the daily operations of the restaurant, ensuring efficient and high-quality service
• Lead, mentor, and motivate the team, fostering a positive work environment where everyone can excel
• Collaborate with the kitchen and bar teams to refine and innovate our food and beverage offerings
• Implement and monitor quality control and health & safety standards to exceed customer expectations
• Develop and manage team’s schedules that balance business needs and employee satisfaction
• Handle guest feedback professionally, turning every interaction into a positive customer experience
• Conflict management
• Maintain inventory and control costs to achieve financial targets
• Drive marketing and promotional activities to enhance the restaurant’s presence and attract new guests

What you will get?

· Great working hours (evenings only and no split shifts)

· 44 hours a week, 2 days off, 5 day work weeks!

· Daily staff meal

· Late night transport

· Peers and Managers that will help you settle in and grow

· A positive work environment

· Reward and recognition

We are looking for an ambitious and talented chef to join our team at Astoria in Singapore.

In 2021, the Frantzén Group opened Brasserie Astoria in the former Astoria cinema in Stockholm, a place with a history of international glory as the it spot for urban Stockholmers to socialize back in the 20s and 30s.

The Astoria of today wants to recreate the international and sophisticated experience with a strong focus on warm, knowledgeable service. Now it’s time to take Brasserie Astoria to Singapore and the iconic Victoria Theater & Concert Hall, with its roots from the 1800s.

The successful candidate will

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

We are now looking for a captain to join our enthusiastic and passionate team at Brasserie Astoria.

In 2021, the Frantzén Group opened Brasserie Astoria in the former Astoria cinema in Stockholm, a place with a history of international glory as the it spot for urban Stockholmers to socialize back in the 20s and 30s.

The Astoria of today wants to recreate the international and sophisticated experience with a strong focus on warm, knowledgeable service. Now it’s time to take Brasserie Astoria to Singapore and the iconic Victoria Theater & Concert Hall, with its roots from the 1800s.

The successful candidate:

• Has at least 1 year of experience within the same role.
• Will be expected to provide the highest levels of service to our guests and gain extensive knowledge of our food and drink menu.
• Has excellent communication skills and enthusiasm for delivering first class service and a willingness to learn are essential in this role.
• Is a team player and assist throughout the restaurant by ensuring that every opportunity to give high-quality service is completed. Teamwork is essential and required by all our staff.

Our goal is to collaborate with talented Restaurant Professionals and offer opportunities to learn and grow within the profession.

Join us and be part of our Front of house team.

Job Descriptions

• Exercise Work Safety at ALL Times in the kitchen
• Observe food hygiene
• Maintain the cleanliness of your workstations
• To adopt First-In-First-Out method for maintaining all sundries and food items and ensure accurate stock level
• To assist in the preparation and operation
• Perform such other duties and responsibilities that may be assigned from time to time
• Work closely with Head Chef in prepared food in accordance with restaurant standards
• Assist Head Chef in ordering and purchasing of ingredients
• Oversee and maintain hygiene standard
• Contribute to controlling costs, improving profit margin
• Any ad-hoc duties as assigned

Job Requirements

• 5 years of working experience at Japanese fine dining

Working hours

• 6days and 44 hours a week / Split shift

Job Descriptions

• Preparing, cooking and presenting high quality dishes within the specific section
• Preparing meat, fish and vegetables
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Ability to perform under pressure

Job Requirements

• Minimum 2 years working experience in a fine dining establishment
• Knowledge of Japanese Ingredients a plus but not strictly necessary
• Food hygiene certificate

Working hours

• 5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working

Job Descriptions

• Handling and mastering different types of drink concoction as per restaurant’s standards and recipes
• Being able to meet and manage demands of customers
• Manage different permutations of Bar Setup depending on event requirements
• Maintaining equipment within the bar and troubleshoot on simple machinery/technical issues
• Following-up on training updates and trends of business.

Job Requirements

• 2 years of experience as a Bartender

Benefits

• Medical Benefits
• Monthly Incentives/ Yearly Bonus

Working hours

• 5days work week / 44 hours per week

We are seeking enthusiastic individuals to join our team at Dempsey as Service Crew, Captains, and Supervisors!

Position: Service Crew / Captain / Supervisor
Location: Dempsey
Working Hours: 5 Days, 44 Hours

Why Join Us?

• Be part of a dynamic team in a bustling environment
• Opportunities for career advancement and growth
• Attractive benefits package (Monthly Incentives + Bonuses)

Responsibilities:

• Provide exemplary customer service by greeting patrons, taking orders, and ensuring their needs are met throughout their dining experience
• Maintain a clean and organized dining area, including tables, chairs, and service stations
• Assist in preparing and presenting food and beverages according to established standards
• Handle cash and electronic payments accurately and efficiently
• Monitor inventory levels and communicate replenishment needs to management
• Train and mentor new team members to uphold service standards and procedures
• Address customer complaints and resolve issues promptly and professionally
• Collaborate with kitchen staff to ensure timely and accurate order fulfillment
• Adhere to food safety and hygiene regulations at all times
• Assist in opening and closing duties as required

Requirements:

• Previous experience in a similar role is preferred, but candidates with no experience are welcome too!
• Customer-oriented with excellent communication and interpersonal skills
• Ability to thrive in a fast-paced environment and multitask effectively
• Strong attention to detail and organizational skills
• Team player with a positive attitude and willingness to learn
• Candidates for Supervisor positions should have leadership experience and the ability to motivate and coach team members.

Interested candidates please WhatsApp me at 8779 6100 or send in your resume to [email protected]

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

Willie Goh | EA Reg No: R2197853

Swift Search Global Pte Ltd | EA No: 18C9495

Job Descriptions:

• Assist the chef with food preparation, ensuring ingredients are ready for use.
• Participate in preparing dishes to Tokyo Soba's high standards.
• Maintain a clean and organized kitchen environment.
• Aid in managing kitchen inventory, ensuring all necessary items are stocked and ready.

Job Requirements:

• Previous experience in a professional kitchen setting would be an advantage but is not required.
• Attention to detail and commitment to maintaining the high standards of our kitchen.
• Ability to work well in a fast-paced environment.
• Good teamwork and communication skills.
• A deep appreciation for Japanese food culture.

Benefits

• Competitive salary range of $2000-2800 per month.
• Monthly incentive of up to $200 based on performance.
• Transportation benefits.
• Staff meals provided.
• Annual Leave (AL) starts from 7 days and will increase with tenure.
• Medical Certificate (MC) leave starts from 7 days and will increase with tenure.
• Work for 5 days a week, 8-10 hours a day.
• Potential for promotion within our expanding establishment.

If you are looking for a place where you can grow your career in the culinary industry while working with a team of dedicated professionals, then Tokyo Soba is the place for you. We invite all interested candidates to submit their resume and a brief cover letter to our email address.

Tokyo Soba is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, nationality, or disability status.

Working hours

• 5 days a week 8-10 hours a day.