Total 5 job vacancies by Jr F&b Concepts Pte. Ltd.

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for
• preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the dates and items.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for
• preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the dates and items.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for
• preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the dates and items.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

· Responsible for maintaining the cleanliness and sanitation standards for all tableware, dishes, utensils, glassware, kitchen/cooking equipment/utensils, etc., using machine and/or manual cleaning methods.

· Responsible for ensuring that the dishwashing area is kept clean, organized and safe.

· Sort, rinse and wash dirty dishes, glasses, tableware and other kitchen/cooking utensils by hand and/or place them in racks to wash through the dishwashing machine (if applicable).

· Sort and stack clean dishes/utensils/equipment, and to carry the clean dishes/utensils/equipment to the proper storage area(s).

· Wash the pots, pans and trays.

· Remove trash and garbage from the respective trash bins at the outlet and to throw them away at the central trash collection point.

· To perform general housekeeping and cleaning duties, including sweeping and mopping of floor, cleaning of furniture and tables etc.
· Maintain adequate levels of cleaning supplies required.

· To ensure a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed. To report any problems to the Production Chef / Manager or Management team.

· To comply with grooming and appearance standards at all times.

- Adhere to grooming standards consistently.

- Always wear a smile.

- Maintain positive body posture (e.g. do not slouch).

· Any other appropriate duties and responsibilities as assigned.

· Responsible for providing excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers. This includes but is not limited to the following:

- Supervising and directing the prompt, efficient and friendly serving of all food and beverages.

- Assist servers, cashiers and host staff in their job duties when necessary.

- Acting as a liaison between kitchen and front of house employees / operations.

- Communicating effectively, giving clear direction, support, timely feedback and recognition of performance.

- Working quickly and independently to deal with customer complaints when necessary, ensuring proper follow-up with the relevant manager(s).

- Answer customers’ questions and provide information on procedures as well as policies.

- Be proactive and vigilant in service.

- Handle table reservations.

- Greet all customers by name warmly, with an appropriate greeting.

- Direct customers to table.

- Keep updated on current menu (e.g. specialties, menu deviations, to be aware if kitchens staff are running out of items, etc.)

- To take orders – Present menu, suggest and recommend items appropriately, assist in drink selection, inform customers about food preparation details, communicate specific customer needs to chefs.

- Properly open and pour wine at table-side.

- To attend and respond to the customers’ needs promptly and professionally.

- To present bills to the customers, collect payment and give to the cashier, return change or credit card to the customers.

· To comply with grooming and appearance standards at all times.

- Maintain positive body posture (e.g. do not slouch).

· To prepare the F&B outlet for daily operations. This includes but is not limited to the following:

- Ensure all opening, closing and running side-work duties are completed on a daily basis.

- Maintain a safe and sanitary work environment.

- Handle daily associate relations (e.g. scheduling, time adjustments).

- Assist with Management in gathering and implementing all proper tools for running shift (e.g. schedules, floor plans, reservations, checks, etc.).

- Prepare table, lay out napkins and utensils.

- Ensure condiments are refilled.

- Perform all other preparation tasks.

- To perform general housekeeping and cleaning duties, including sweeping, mopping, cleaning glasses, furniture & fittings and laying of tables etc.

Job requirements

• Minimum 3 years in Customer-oriented approach and patience.

• Candidates who has hospitality experience has an added advantage.

• Able to lead the team.

• Pleasant disposition with good interpersonal skills.

• Food Hygiene certificate.

• Able to work in a fast-paced environment.