Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work at night shift.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate

We are looking for a passionate Junior Sous Chef to join our team.

Responsibilities include planning and managing food preparation. Assisting the Head Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine. Familiar with sanitation regulations and inventory management.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Provide monthly inventory report to management
• Enforcing safety and sanitation standards in the kitchen
• Receiving feedback and making improvements where necessary

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Great inventory management skills
• An excellent understanding of kitchen operations
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school degree / diploma.
• Experience working in an established restaurant as junior sous-chef.
• Advanced knowledge of the culinary arts
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct Reports to

• Head Chef

Job Scope:
Must have prior experience and know how to open, close and manage stall

2) Economical mixed rice chef
Must have prior experience and now how to cook all dishes and create new dishes when requested by management

Interested applicants can send your resume to +65 81813320 and allow our Consultant to match you with our Clients.

Wang Yili Reg No: R21101168

Advance Recruitment Pte Ltd EA No: 21C0678

Description

• Ensure the consistency in the preparation of all food items
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Ensure the cleanliness and maintenance of all work areas, utensils and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• In addition to the duties specified above, you are obliged to follow all reasonable instructions of the Employer.

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Job Description & Requirements

At our company we are committed to two things, great food and outstanding service! We are a Food group which has a mixed bag of operations. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

We are looking for an Demi Chef (With Expertise of using the tandoor oven) to join our team. He will be responsible for the Tandoor Station at the outlet.

We also expect him to develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.

• Take instructions and ideas from management and propose new menu Items

• Prepare Marination’s, mise-en-place and set up all stock stations

• Cook and prepare all types of kebabs, starters, hot plate breads

• Ensure the food quality and the presentation.

• Ensure the prompt and speedy delivery of orders.

• Receiving goods after checking the quality and quantity.

• Storage of raw materials and ingredients appropriately

• Check the quality of raw and cooked food products to ensure the standards

• Ensure personal hygiene and safety requirements.

• Ensure the cleanliness of the kitchen, cooking utensils and equipment.

• Monitor the performance of assistant cooks and the entire kitchen

• Must able to work on weekend and public holidays

• Able to do overtime whenever required

• Must be able to work on weekends and public holidays.

• Reports to Outlet Manager
• Ensure high standards of food preparation, quality and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene and safety
• Ensure day to day operations function efficiently and smoothly

Requirements:

• At least 2 years relevant working experience in similar capacity
• Experience in Thai cuisine

JOB DESCRIPTION:

• Able to prepare Chinese food, food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Experience and knowledge in Chinese cuisine
• Ability to manage numerous tasks, assign responsibilities and display high patience
• ABLE TO WORK ON PUBLIC HOLIDAY AND WEEKEND

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

The Pastry Chef is responsible for all pastries which is offered to our guests, needs to be familiar with all major quality factors, pastry products and raw ingredients. Experience in production of pastries according to established required products and assures that all items are identical with recipes and specifications.

Pastry Chef must interact with presence, flair and creativity. The coordination of effective and efficient resource allocation through establishing a flexible workforce based on multi-skilling and multi-tasking is also a requirement. Being a visionary, thinking beyond the boundaries and leading by example are expected.

Responsibilities

• Ensure the pastry operations meet the hotel standards.
• Implement and comply with a successful business plan.
• Function as an active participating member of the Hotel’s Food & Beverage team.
• Be involved in all aspects of pastry & culinary operations of the hotel.
• Ensure personal knowledge of the market, standard of food and seasonal market trends.
• Discuss quality factors and defects of purchased goods with the Executive Chef/Head Baker to determine value and corrective action where necessary.
• Responsible for all pastry kitchen activities to ensure efficiency and high standards of operations in all areas.
• Ensure high standard of culinary presentation and quality in all restaurant, bars and event spaces.
• Ensure high level of guest satisfaction through the consistent execution of all brand standards.
• Undertake visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Continually review and refresh menu offerings.
• Communicate effectively the hotel strategies to the team.
• Ensure all audits and tracking are completed in a regularly basis.
• Create new revolutionary standards of product offering through innovative, passionate, hands on approach.
• Conduct regular hygiene audits with the Chief Steward in your areas of responsibility.
• Attaining and maintaining the sanitation (HACCP or similar) certificates as required by the regulatory and governing bodies.
• Work closely with Central Purchasing in the procurement of the best product at the best price.
• Ensure the accurate maintenance of food recipe data.
• Ensure that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guests.
• Establish integrated cost management plan related to daily inventories and market list.
• Assist in proactively managing costs based on key performance indicators.
• Issue repair and maintenance job orders to ensure the proper of the Pastry kitchen.
• Contribute to an effective sales plan with Executive Chef and Food & Beverage Manager.
• Ensure that the Pastry Team is fully aware of market needs and the products meets the requirements.
• Plan and implement effective food promotions in collaboration with the Executive Chef and F&B Manager.
• Develop and grow the Pastry team through leadership, mentorship and coaching to fuel the growth of the team.
• Identify and implement departmental training plans to further develop the Pastry team.
• Conduct training for Pastry team in accordance to the Annual Training Plan in order to have the necessary skills to perform their duties.
• Assist in the building of an efficient team by taking an active interest in their welfare, safety and development.
• Ensure the correct standards and methods of service are maintained in the Pastry team.
• Ensure the Pastry team provides a courteous and professional service at all times.
• Ensure that all pastries meet the needs of the target market and are in line with the operating philosophy.
• Ensure that the Pastry team is compliance with all Food Hygiene related laws and regulations of the relevant authorities.

Requirements

• At least a Culinary Diploma from a recognized hospitality/tertiary institution with Pastry-related qualifications.
• At least 8 years of similar experience in hotel industry as Assistant Pastry Chef in a medium size hotel.
• Strong strategic leader with sound business judgement.
• A good people manager with ability to motivate and lead the team.
• Highly adaptable with ability to lead and direct changes.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Salary: $2,800-$3,800
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Hamamoto, a Michelin-starred fine dining Japanese restaurant, is seeking a talented and dedicated Junior Commis Chef to join our dynamic kitchen team! In this entry-level role, you will play a crucial role in supporting our experienced chefs, honing your culinary skills, and contributing to the creation of exquisite Japanese dishes.

Responsibilities

• Assist senior chefs in preparing a variety of Japanese dishes, following precise recipes and techniques.
• Prepare and portion ingredients, ensuring the highest standards of quality and presentation.
• Maintain a clean and organized workstation, adhering to strict hygiene and safety protocols.
• Learn and master traditional Japanese cooking techniques, including knife skills, grilling, and steaming.
• Contribute to the preparation of intricate garnishes and decorative elements for dishes.
• Assist with inventory management and stock rotation.

Requirements

• Passion for Japanese cuisine.
• Previous experience in a kitchen environment is preferred.
• Strong attention to detail and commitment to high-quality food preparation.
• Ability to follow instructions and work efficiently in a fast-paced kitchen.
• Must be disciplined, punctual, and maintain a professional attitude.
• Willingness to learn and develop culinary skills.

Canopy is seeking passionate individualsmnwho are in the Food & Beverage sector and are excited about creating great experiences for our customers to join our growing team!

Responsibilities:

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

Requirements:

• Culinary Diploma preferred
• Minimum 3 - 5 years’ experience in related field
• Well-versed knowledge and good understanding of hygiene, health and safety practices and regulations (HAACP, H&S regulations)
• Able to work in fast-paced environment
• Have initiative, hard-working and have the ability to lead
• Able to perform shift duties (including Sat, Sun and PH)

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

A Chef de Partie in Singapore is responsible for managing a specific section of the kitchen, such as grill, sauté, or cold station. This mid-level culinary position requires a combination of culinary skills, leadership, and the ability to ensure food quality and consistency. Below is a typical job description and requirements for a Chef de Partie role:

Key Responsibilities:

1. Food Preparation & Cooking:Prepare and cook dishes according to recipes and high standards, ensuring consistency in presentation and taste.
   Monitor food quality and freshness and handle kitchen equipment safely.
   
2. Section Management:Oversee the designated section of the kitchen, ensuring smooth operations.
   Communicate effectively with other kitchen staff to coordinate tasks and maintain efficiency.
   
3. Supervision & Training:Train junior chefs and kitchen assistants on culinary techniques and safety procedures.
   Support the Sous Chef and Executive Chef in creating new menu items and maintaining kitchen standards.
   
4. Hygiene & Safety Compliance:Follow proper food handling procedures and maintain cleanliness standards in the kitchen.
   Ensure compliance with all health and safety regulations (e.g., HACCP).
   
5. Inventory & Stock Management:Monitor stock levels and ensure timely replenishment to prevent shortages.
   Participate in daily kitchen operations, including cleaning and maintenance tasks.
   

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressurein a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Who We Are:
Since its inception in 2013, The Black Hole Group and its concepts such as Tipo, Working Title, The Great Mischief and more continue to create quality culinary concepts, celebrate artisanality, and cultivate experience. We started from a backpacker’s hostel, so our teams are full of adventure, culture, and food. We’re passionate F&B enthusiasts who love what we do, and we’re committed to providing our guests with exceptional service.

Our ambitions are big with new concepts and new menus, so there’s no better time to join us in creating dining experiences that are both delightful and unforgettable.

Our Concepts:
Tipo Pasta Bar - Aliwal
Tipo Pasta Bar - Waterloo
Tipo Strada - Wheelock
Tipo Strada - Keong Saik
Tipo Strada - Novena
Tipo Strada - Hamilton
Working Title Lasalle
Ela Jalan Sultan
The Great Mischief @ National Gallery
Small Batch @ Botanic Gardens
Afterwit Mexican Taqueria
Granary Catering Co

What’s in it For You:

Medical & Dental - Up to $300
Staff Meals
Transport Allowance - Up to $100 monthly
Training Allowance - Up to $500 annually
Referral Bonus - Up to $1,200 per referral
Dining Discount - 20% off extended to friends & family
Maternity & Paternity Leave - With $300 baby bonus
Birthday Perks
Staff Cohesion - Local and overseas bonding trips
Mentorship Programme - Grow personally and professionally

What You’ll Do:
Provide Positive Customer Experience - Food can be what makes a dining experience memorable, but your demeanour and attentive service will be what makes it unforgettable, turning first-time diners into loyal customers.

Work Efficiently - Your efficiency ensures a seamless dining experience for every guest. Advise them on what to order, how to pay, and any little requests with speed and accuracy. Familiarise them with menu items, plating, and brand information.

Work in Harmony - Collaborate with fellow crew members and kitchen staff to create a harmonious working environment that reflects service quality.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

We are seeking a skilled and enthusiastic Chef De Partie to join our Pastry team. You will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

Job Description :

• Prepare and bake a variety of pastry-based confectioneries according to recipes and standards.
• Accurately measure and weigh ingredients.
• Ensure compliance with hygiene, safety, and quality standards at all times.
• Support food and beverage operations as needed.
• Contribute to continuous improvement initiatives within the pastry workstation.
• Communicate effectively with team members and escalate customer feedback through appropriate channels.
• Maintain a clean and organized work area.

Requirements:

• Proven relevant experience or have worked in similar role.
• At least 2 years of experience in similar capacity.
• Knowledge of pastry-making techniques and baking methods.
• Familiarity with hygiene and safety regulations in a kitchen environment.
• Strong attention to detail and ability to follow recipes accurately.
• Excellent communication skills and ability to work well in a team.
• Ability to work efficiently in a fast-paced environment.
• Singaporeans & PR only.
• Possess relevant professional qualifications.
• Able to work independently & a good team player.
• Good interpersonal and communication skills.
• 6 days work week.
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 2 Nov 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

FULL TIME Kitchen Assistants

• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• To help the kitchen team in preparation for hot food, gelato and other food items.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Assisting with the unloading of delivered food supplies.
• Organizing and correctly storing food supplies.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

Interested applicants pls reach out to [email protected]

Requirement:

• Possess a positive attitude, eager to learn and willing to push personal limits to achieve more
• Capable of playing the role of a team player
• Great attention to details

Responsibilities:

• Maintain high standards of cleanliness of kitchen premises and equipment at all times
• Support in dish preparation according to given instructions and recipes
• Ensure compliance of all food safety
• Minimise wastage and keep track of food cost and inventory
• Assist and support Manager in overseeing operations
  

Team Benefits:

Job – Objective / Position Description:

Restaurant Manager will oversee the daily operations of our restaurant, ensuring that our guests receive an exceptional dining experience. You will be responsible for managing the restaurant team, monitoring financial performance, and maintaining high standards of food quality, safety, and cleanliness.

Responsibilities (Key Result Areas & Activities)

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience, from the moment they walk in to the restaurant to the moment they leave.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.
• To attend meetings, providing updates on operations, sales records, and feedback (if any).
• To work closely and cultivate strong teamwork with all colleagues and ensure smooth operations.
• Any other ad-hoc duties and responsibilities as assigned.

Required to - KNOW (Skills, Knowledge & Behavior)

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong sense of ownership coupled with leadership skills and the ability to manage and motivate a team effectively.
• Proven track record of sales with key performance indicators .
• Excellent communication skills, including the ability to communicate effectively with customers, team members, and senior management.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• Excellent organizational skills and attention to detail.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Job Description

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.
• Monitors food quality and quantity to ensure the most economical usage of ingredients.
• Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
• Plan monthly roster to ensure smooth operations and high productivity.
• Create new menu items and seasonal/ daily specials.
• Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.
• Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to standards, provide direct coaching when necessary.
• Attend meetings, holds daily briefings and receive feedbacks and communicate upwards to ensure a high level of staff satisfaction.
• 6 days work week, estimated 10 work hours per day.
• A Thai stall in Coffeeshop (getting food shop license) and looking to expand to more outlets.