Total 16 job vacancies by 33hk Pte. Ltd.

· Research new wholesale food suppliers and negotiate prices

 Calculate future needs in kitchenware and equipment and place orders, as needed

 Manage and store vendors’ contracts and invoices

 Coordinate communication between front of the house and back of the house staff

 Prepare shift schedules

 Supervise kitchen and wait staff and provide assistance, as needed

 Keep detailed records of daily, weekly and monthly costs and revenues

 Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)

 Monitor compliance with safety and hygiene regulations

 Gather guests’ feedback and recommend improvements to our menus

1. Food Preparation: Assist the senior chefs in preparing and cooking a variety of dishes, including appetizers, main courses, desserts, and side dishes. Follow the recipes and guidelines provided to ensure consistency and quality in food preparation.
2. Ingredient Organization: Help in organizing and maintaining the inventory of ingredients, ensuring that all necessary items are readily available for the kitchen staff. This includes checking stock levels, rotating perishable items, and notifying the senior chefs when supplies need to be replenished.
3. Knife Skills and Basic Cooking Techniques: Develop and refine your knife skills and basic cooking techniques under the guidance of the senior chefs. This involves chopping, slicing, dicing, and preparing ingredients according to the specific requirements of each dish.
4. Station Setup: Assist in setting up your designated station before service, ensuring that all necessary equipment, utensils, and ingredients are arranged and readily accessible. Maintain a clean and organized work area throughout the shift.
5. Food Presentation: Collaborate with the senior chefs to ensure that dishes are presented aesthetically and meet the restaurant's standards for plating and garnishing. Pay attention to detail and strive for consistency in presentation.
6. Quality Control: Participate in quality control procedures to maintain the highest standards of taste, texture, and appearance of the dishes. Assist in tasting and evaluating food items to identify any inconsistencies or areas for improvement.
7. Kitchen Safety and Sanitation: Adhere to strict hygiene, safety, and sanitation standards in the kitchen. Follow proper food handling procedures, including storing ingredients at appropriate temperatures, labeling items, and minimizing waste.
8. Team Collaboration: Work closely with the kitchen team, including other chefs, sous chefs, and line cooks, to ensure smooth operations and timely execution of orders. Communicate effectively and assist colleagues when needed.
9. Learning and Development: Continuously improve your culinary skills and knowledge by learning from the senior chefs and taking advantage of training opportunities. Stay updated with industry trends and new cooking techniques.
10. Flexibility and Adaptability: Be prepared to assist in various sections of the kitchen as needed. Adapt to changing demands and prioritize tasks to meet service requirements.

It's important to note that the specific duties and responsibilities of a demi chef may vary depending on the restaurant's size, cuisine, and organizational structure. The above description provides a general overview of the role's typical expectations and functions.

Regenerate response

1. Food Preparation: Assist the senior chefs in preparing and cooking a variety of dishes, including appetizers, main courses, desserts, and side dishes. Follow the recipes and guidelines provided to ensure consistency and quality in food preparation.
2. Ingredient Organization: Help in organizing and maintaining the inventory of ingredients, ensuring that all necessary items are readily available for the kitchen staff. This includes checking stock levels, rotating perishable items, and notifying the senior chefs when supplies need to be replenished.
3. Knife Skills and Basic Cooking Techniques: Develop and refine your knife skills and basic cooking techniques under the guidance of the senior chefs. This involves chopping, slicing, dicing, and preparing ingredients according to the specific requirements of each dish.
4. Station Setup: Assist in setting up your designated station before service, ensuring that all necessary equipment, utensils, and ingredients are arranged and readily accessible. Maintain a clean and organized work area throughout the shift.
5. Food Presentation: Collaborate with the senior chefs to ensure that dishes are presented aesthetically and meet the restaurant's standards for plating and garnishing. Pay attention to detail and strive for consistency in presentation.
6. Quality Control: Participate in quality control procedures to maintain the highest standards of taste, texture, and appearance of the dishes. Assist in tasting and evaluating food items to identify any inconsistencies or areas for improvement.
7. Kitchen Safety and Sanitation: Adhere to strict hygiene, safety, and sanitation standards in the kitchen. Follow proper food handling procedures, including storing ingredients at appropriate temperatures, labeling items, and minimizing waste.
8. Team Collaboration: Work closely with the kitchen team, including other chefs, sous chefs, and line cooks, to ensure smooth operations and timely execution of orders. Communicate effectively and assist colleagues when needed.
9. Learning and Development: Continuously improve your culinary skills and knowledge by learning from the senior chefs and taking advantage of training opportunities. Stay updated with industry trends and new cooking techniques.
10. Flexibility and Adaptability: Be prepared to assist in various sections of the kitchen as needed. Adapt to changing demands and prioritize tasks to meet service requirements.

It's important to note that the specific duties and responsibilities of a demi chef may vary depending on the restaurant's size, cuisine, and organizational structure. The above description provides a general overview of the role's typical expectations and functions.

Regenerate response

Preparing food items according to recipes and standards and ensuring that they are cooked to the appropriate temperature and presented attractively

Overseeing a specific section of the kitchen, such as the grill, sauté, or pastry, and managing the work of any junior cooks or kitchen assistants assigned to that section

Ensuring that ingredients are prepared in advance of service and that the kitchen is stocked with all necessary items to avoid delays in preparation or service

Maintaining the cleanliness and hygiene of the kitchen and work area, including washing and sanitizing equipment and surfaces and disposing of waste properly

Collaborating with other kitchen staff, including the head chef, sous chef, and other Chef de Parties, to ensure that the kitchen runs efficiently and that dishes are prepared consistently and to the restaurant's standards

Monitoring inventory levels and notifying the kitchen manager or head chef when supplies are low and need to be replenished

Mentoring and training junior cooks, including teaching them cooking techniques, sharing recipes and procedures, and providing feedback on their performance

Ensuring that all health and safety regulations are followed, including wearing appropriate protective equipment and following proper food handling procedures.

To excel in this role, you should have experience in a busy kitchen environment, with a strong understanding of cooking techniques and a passion for food. You should also be able to work well under pressure, have good time-management skills, and be able to follow instructions and work as part of a team. Additionally, you should have a strong commitment to food safety and hygiene and be willing to learn new techniques and recipes. As a Chef de Partie, you should have strong leadership and mentoring skills, as well as the ability to manage a team and ensure that dishes are prepared efficiently and to the restaurant's standards.

Food preparation: The Junior Sous Chef is responsible for supervising food preparation and ensuring that all dishes are prepared according to recipes and the instructions of the Head Chef or Sous Chef.

Kitchen management: The Junior Sous Chef helps manage the kitchen by supervising junior staff, including Demi Chef de Parties and Commis chefs, and ensuring that food is prepared efficiently and accurately.

Menu planning: The Junior Sous Chef may be involved in menu planning, including selecting ingredients, creating recipes, and ensuring that dishes are prepared to the highest quality standards.

Inventory management: The Junior Sous Chef is responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance: The Junior Sous Chef helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the Head Chef or Sous Chef.

Food safety and sanitation: The Junior Sous Chef ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Quality control: The Junior Sous Chef maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.

Staff training: The Junior Sous Chef is responsible for training junior staff, including Demi Chef de Parties and Commis chefs, and helping them develop their culinary skills.

Communication: The Junior Sous Chef communicates regularly with other kitchen staff, including the Head Chef and Sous Chef, to ensure that kitchen operations run smoothly.

Overall, the Junior Sous Chef is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standards, and training junior staff. The Junior Sous Chef is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.

The job description of a Head Bartender in a restaurant typically involves a blend of managerial, customer service, and bartending duties. Here's a comprehensive overview of the responsibilities:

Managerial Responsibilities:

1. Team Leadership: Supervising and leading the bartending staff, including hiring, training, scheduling, and performance management.
2. Inventory Management: Maintaining inventory levels of liquor, mixers, garnishes, and other bar supplies. Ordering supplies as needed and conducting regular inventory checks.
3. Budgeting and Cost Control: Monitoring costs and expenses related to the bar operation, such as labor, inventory, and equipment maintenance, to ensure profitability.
4. Menu Development: Collaborating with management to develop and update cocktail menus, including selecting new drinks, pricing, and promoting specials.
5. Compliance: Ensuring compliance with all relevant health, safety, and alcohol service regulations and standards.
6. Vendor Relations: Building and maintaining relationships with liquor suppliers and other vendors to ensure quality products and favorable terms.

Bartending Duties:

1. Drink Preparation: Mixing and serving a variety of alcoholic and non-alcoholic beverages according to standard recipes and customer preferences.
2. Bar Setup and Breakdown: Setting up the bar area before service, including stocking supplies, organizing garnishes, and ensuring equipment is functioning properly. Breaking down the bar at the end of the shift, including cleaning and sanitizing equipment and surfaces.
3. Knowledge of Beverages: Maintaining a thorough knowledge of different types of liquor, wine, beer, and other beverages, as well as their origins, flavors, and proper serving techniques.
4. Skills and Techniques: Demonstrating proficiency in bartending techniques, such as shaking, stirring, muddling, and layering drinks, to create high-quality beverages.

Overview: The Head Mixologist is a key member of the beverage team responsible for creating and executing the cocktail program within the restaurant. They are experts in mixology, with a deep understanding of spirits, flavor profiles, and cocktail techniques. The Head Mixologist designs innovative and appealing cocktail menus, trains staff, and ensures exceptional guest experiences.

Key Responsibilities:

1. Cocktail Program Development:Develop and update the restaurant's cocktail menu, crafting creative and balanced cocktails that complement the cuisine and appeal to the target clientele.
   Conduct research and experimentation to develop new recipes, incorporating seasonal ingredients, trends, and customer preferences.
   Collaborate with the culinary team to create cocktail pairings for menu items and special events.
   
2. Beverage Cost Control:Manage beverage inventory and control costs by implementing portion control measures, monitoring stock levels, and minimizing waste.
   Set pricing strategies for cocktails to ensure profitability while remaining competitive in the market.
   Analyze sales data and trends to identify opportunities for maximizing revenue and optimizing inventory turnover.
   
3. Staff Training and Development:Train and mentor bar staff, including bartenders and servers, in cocktail preparation techniques, presentation, and customer service.
   Conduct regular training sessions on cocktail recipes, ingredients, and proper use of equipment to maintain consistency and quality.
   Provide ongoing feedback and coaching to staff to enhance their skills and performance.
   
4. Guest Experience:Provide personalized recommendations and guidance to guests on cocktail selection, taking into account their preferences and tastes.
   Ensure that cocktails are prepared and served promptly, accurately, and with attention to detail.
   Engage with guests to create memorable experiences, sharing knowledge about cocktails, spirits, and mixology techniques.
   
5. Bar Operations Management:Oversee day-to-day bar operations, ensuring cleanliness, organization, and compliance with health and safety standards.
   Maintain bar equipment and facilities, coordinating repairs and maintenance as needed.
   Monitor beverage quality and presentation, addressing any issues promptly to uphold standards of excellence.
   
6. Promotions and Marketing:Collaborate with the marketing team to develop promotions, events, and themed nights to drive beverage sales.
   Create engaging content for social media platforms, showcasing signature cocktails, events, and mixology techniques to attract customers and enhance the restaurant's brand.
   

· 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

· Research new wholesale food suppliers and negotiate prices

 Calculate future needs in kitchenware and equipment and place orders, as needed

 Manage and store vendors’ contracts and invoices

 Coordinate communication between front of the house and back of the house staff

 Prepare shift schedules

 Supervise kitchen and wait staff and provide assistance, as needed

 Keep detailed records of daily, weekly and monthly costs and revenues

 Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)

 Monitor compliance with safety and hygiene regulations

 Gather guests’ feedback and recommend improvements to our menus

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

Preparing food items according to recipes and standards and ensuring that they are cooked to the appropriate temperature and presented attractively

Overseeing a specific section of the kitchen, such as the grill, sauté, or pastry, and managing the work of any junior cooks or kitchen assistants assigned to that section

Ensuring that ingredients are prepared in advance of service and that the kitchen is stocked with all necessary items to avoid delays in preparation or service

Maintaining the cleanliness and hygiene of the kitchen and work area, including washing and sanitizing equipment and surfaces and disposing of waste properly

Collaborating with other kitchen staff, including the head chef, sous chef, and other Chef de Parties, to ensure that the kitchen runs efficiently and that dishes are prepared consistently and to the restaurant's standards

Monitoring inventory levels and notifying the kitchen manager or head chef when supplies are low and need to be replenished

Mentoring and training junior cooks, including teaching them cooking techniques, sharing recipes and procedures, and providing feedback on their performance

Ensuring that all health and safety regulations are followed, including wearing appropriate protective equipment and following proper food handling procedures.

To excel in this role, you should have experience in a busy kitchen environment, with a strong understanding of cooking techniques and a passion for food. You should also be able to work well under pressure, have good time-management skills, and be able to follow instructions and work as part of a team. Additionally, you should have a strong commitment to food safety and hygiene and be willing to learn new techniques and recipes. As a Chef de Partie, you should have strong leadership and mentoring skills, as well as the ability to manage a team and ensure that dishes are prepared efficiently and to the restaurant's standards.

Overview: The Head Sommelier is a senior wine professional responsible for leading the wine program within the restaurant. They oversee all aspects of wine service, curate the wine list, manage the cellar, and provide expert guidance to guests and staff. The Head Sommelier plays a crucial role in enhancing the dining experience and maximizing wine sales.

Key Responsibilities:

1. Wine Program Management:Develop and maintain the restaurant's wine program, including selecting wines for the list, updating offerings regularly, and ensuring alignment with the restaurant's concept and cuisine.
   Establish pricing strategies that balance profitability with value for guests.
   Collaborate with the management team to set sales targets and develop strategies to achieve them.
   
2. Wine Selection and Procurement:Source and purchase wines from reputable distributors, wineries, and importers, negotiating pricing and terms to optimize inventory turnover and profitability.
   Conduct regular tastings and evaluations to assess the quality and suitability of wines for the list.
   Stay informed about industry trends, new releases, and emerging wine regions to keep the wine list current and diverse.
   
3. Wine Service Excellence:Provide leadership and training to the sommelier team and other restaurant staff, ensuring they deliver exceptional wine service.
   Set standards for wine presentation, glassware, decanting, and temperature control to enhance the guest experience.
   Offer personalized wine recommendations and pairings to guests, taking into account their preferences, menu selections, and budget.
   
4. Cellar Management:Manage the restaurant's wine cellar or storage area, organizing inventory, tracking stock levels, and ensuring proper storage conditions to preserve wine quality.
   Implement inventory control procedures to minimize waste, spoilage, and theft.
   Maintain accurate records of wine purchases, sales, and consumption, and generate reports as needed for management.
   
5. Staff Training and Development:Conduct regular wine education sessions and tastings for staff members to expand their knowledge and confidence in selling wine.
   Foster a culture of continuous learning and professional development among the sommelier team and encourage them to pursue certifications and further education.
   Provide feedback and coaching to staff members to help them improve their wine service skills and performance.
   
6. Guest Relations and Sales:Build relationships with guests and regular patrons, cultivating loyalty and driving repeat business.
   Actively promote wine sales through suggestive selling techniques, promotions, and special events.
   Monitor sales trends and analyze data to identify opportunities for increasing wine revenue and profitability.
   

Supervision of staff: The Restaurant Supervisor supervises restaurant staff, including servers, hosts/hostesses, bartenders, and other support staff, and ensures that they perform their duties effectively and efficiently.

Customer service: The Restaurant Supervisor is responsible for ensuring that customers receive excellent service and that their dining experience meets or exceeds their expectations.

Sales and marketing: The Restaurant Supervisor may be involved in sales and marketing activities, including promoting the restaurant, developing marketing strategies, and developing and implementing promotional campaigns.

Ordering and inventory management: The Restaurant Supervisor may be responsible for ordering supplies, managing inventory, and ensuring that the restaurant has adequate supplies to meet demand.

Financial management: The Restaurant Supervisor may be responsible for managing the restaurant's financial operations, including cash handling, budgeting, and financial reporting.

Quality control: The Restaurant Supervisor is responsible for ensuring that the food served in the restaurant meets the highest quality standards and that all dishes are prepared according to recipes and customer preferences.

Health and safety: The Restaurant Supervisor ensures that the restaurant complies with health and safety regulations and that all staff adhere to hygiene and sanitation protocols.

Communication: The Restaurant Supervisor communicates regularly with restaurant staff, customers, and management, ensuring that everyone is on the same page and that any issues are resolved promptly.

Overall, the Restaurant Supervisor is responsible for overseeing all aspects of the restaurant's operations, ensuring that it delivers an excellent customer experience, and that it runs efficiently and profitably. The Restaurant Supervisor must have excellent leadership skills, be able to work in a fast-paced environment, and have strong communication and problem-solving abilities.

Overview: The Bar Manager is responsible for overseeing all aspects of the bar operations within the restaurant. They must ensure smooth functioning of the bar, maintaining high levels of customer satisfaction, managing inventory, supervising staff, and adhering to all relevant regulations.

Key Responsibilities:

1. Bar Operations Management:Oversee the day-to-day operations of the bar, ensuring efficiency and adherence to quality standards.
   Manage inventory levels and order supplies to maintain adequate stock.
   Develop and implement policies and procedures for efficient bar operations.
   Monitor and control costs, including wastage, breakage, and theft.
   
2. Customer Service:Provide exceptional customer service by greeting guests, taking orders, and resolving any issues or complaints promptly.
   Ensure that all guests are served in a timely and courteous manner.
   Maintain a welcoming and friendly atmosphere in the bar area.
   
3. Staff Management:Recruit, train, and supervise bar staff, including bartenders, barbacks, and servers.
   Schedule staff shifts and manage payroll effectively.
   Conduct regular performance evaluations and provide feedback to staff to ensure high levels of performance.
   Foster a positive work environment and promote teamwork among staff members.
   
4. Quality Control:Ensure that all beverages served meet quality standards and are prepared according to recipes and specifications.
   Conduct regular inspections to maintain cleanliness and organization in the bar area.
   Monitor equipment maintenance and coordinate repairs as needed.
   
5. Compliance and Safety:Ensure compliance with all relevant health, safety, and sanitation regulations.
   Stay updated on liquor licensing laws and ensure that all staff members are trained in responsible alcohol service.
   Implement security measures to prevent theft and ensure the safety of guests and staff.
   
6. Sales and Marketing:Work with the marketing team to develop promotions and events to drive bar sales.
   Monitor sales trends and adjust offerings as necessary to maximize revenue.
   Maintain relationships with suppliers and negotiate pricing to optimize profitability.
   
7. Financial Management:Prepare and manage the bar budget, including revenue forecasts and expense projections.
   Analyze financial reports to identify areas for improvement and implement strategies to increase profitability.
   Monitor and control cash handling procedures to prevent discrepancies and theft.
   

The Sommelier is a wine expert responsible for curating the restaurant's wine list, assisting guests with wine selection, and ensuring exceptional wine service. They must have extensive knowledge of wines from various regions, vintages, and varietals, and possess excellent communication and customer service skills.

Key Responsibilities:

1. Wine Selection and Procurement:Curate and update the restaurant's wine list, selecting wines that complement the cuisine and appeal to the restaurant's target clientele.
   Source wines from reputable distributors and wineries, considering factors such as quality, value, and availability.
   Maintain relationships with suppliers and negotiate pricing to ensure competitive rates and favorable terms.
   
2. Wine Service:Provide expert guidance to guests on wine selection, offering recommendations based on their preferences, budget, and food pairing.
   Present and describe wines accurately, including information on the grape varietals, winemaking techniques, and flavor profiles.
   Ensure proper wine storage and handling procedures are followed to maintain quality and freshness.
   Oversee wine service during service hours, ensuring glasses are promptly refilled and guests receive attentive and knowledgeable assistance.
   
3. Staff Training and Education:Conduct wine training sessions for restaurant staff, including servers and bartenders, to enhance their knowledge and confidence in recommending wines to guests.
   Organize tastings and educational seminars to deepen staff understanding of wine regions, grape varieties, and tasting techniques.
   Keep abreast of industry trends and developments in the wine world, sharing relevant information with staff to maintain a high level of expertise.
   
4. Wine Pairing and Menu Development:Collaborate with the culinary team to develop wine pairing suggestions for the restaurant's menu, taking into account flavor profiles, ingredients, and cooking techniques.
   Offer customized wine pairing recommendations for special events, tasting menus, and private dining experiences.
   Assist in the creation of wine-focused events and promotions to highlight specific regions, wineries, or wine styles.
   
5. Cellar Management:Manage the restaurant's wine inventory, including tracking stock levels, monitoring aging wines, and rotating inventory to maintain freshness.
   Implement inventory control measures to minimize waste and ensure accurate record-keeping of wine purchases, sales, and consumption.
   Conduct regular inspections of the wine cellar or storage area to ensure optimal conditions for wine preservation.
   

• Manage and oversee the entire restaurant operation
• Deliver superior guest services
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Plan and develop the overall restaurant marketing strategy
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Training and evaluate staff performance
• Estimate consumption, forecast requirements and maintain inventory
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity & sales