Total 10 job vacancies by 50rafflesplace Private Limited

Job Description:

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

Requirements:

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

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Sous Chef
• Run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

Requirements:

• Minimum 3-4 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Responsibilities:

• Manage and oversee daily operations and ensure compliance with operations standards and procedures.
• Reviews/Plan Work Schedules to achieve high labor productivity & maintaining efficient labor strength.
• Manage costs within the budget to meet business results.
• Ensure customers needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Train new and current employees on proper customer service practices and ensure teamwork
• Handle all restaurant administrative duties

Requirements:

• Must have experiences in management of F&B restaurant experience preferably in the hospitality industry
• Customer-oriented with a high desire for service quality.
• Strong planning and organizational skills with a keen eye for details.
• Able to motivate employees to work as a team
• Able to multi tasks and work under pressure.
• Self-motivated and able to work in a fast
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Fluent in English, any other language is a plus
• Able to work in a team with people from different backgrounds

Responsibilities:

• Reports to Head Chef
• Good and creative with culinary skill - Steakhouse, French, Italian or Spanish Cuisine experiences
• Passion and energetic
• Team work and good colleague relations
• 5 day work week

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 1-2 years relevant working experience in similar capacity
• Able to commit to long working hours
• Good to have experience in Mexican/Japanese/French/Steakhouse/American cuisine

Responsibilities:

• Providing excellent wait service to ensure satisfaction.
• Greet customer the before and after.
• Assist customers with seating arrangements.
• Offer menu recommendations upon request.
• Up-sell additional products when appropriate..
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations.
• Handle all restaurant reservations (including big group booking reservations) on a day-to-day basis

Requirements:

• Enjoys delivering high quality guest service with a welcoming manner
• Loves interacting with guests and customers
• Have experience working in a restaurant or a hotel background
• Committed to serving food of the highest quality
• Good communication and interpersonal skills.
• Self-motivated, independent yet a good team player.
• Committed and highly dedicated to roles and responsibilities.

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget. Manage and execute private/corporate events.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen, included junior staff members
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have strong knowledge and experience in preparing Spanish, Greek, French, Italian, Seafood cuisines
• Must have expertise in grilling
• Experience in events a plus
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Responsibilities:

• Reports to Head Chef
• Good and creative with culinary skill - Steakhouse, French, Italian or Spanish Cuisine experiences
• Passion and energetic
• Team work and good colleague relations
• 5 day work week

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Able to commit to long working hours
• Good to have experience in Mexican/Japanese/French/Steakhouse/American cuisine

Responsibilities:

• Leading the team members to deliver the highest quality of service to the guests.
• Responsible for the financial performance of the restaurant
• Responsible for preparing weekly reports for management.
• Inform the management of any matter concerning the execution of the restaurant operations
• Ensure all internal procedures are set up and execute accordingly
• Ensure the appearance and maintenance of the restaurant is at the highest level.
• Ensure that a high standard of service is delivered at all times.
• Handle escalated complaints and report all issues and complaints to the management.
• Make hiring and termination recommendations to management.
• Support and cooperate with other functions to ensure maximum guest satisfaction
• Ensure appropriate staffing levels are maintained to an optimum level for guest satisfaction whilst within budget guidelines.
• Plan, organise and allocate the team for the setup and execution of functions and events.
• Conduct daily and weekly meetings to enforce good communication within the team.
• Ensure disciplinary action is executed responsibly, appropriately and as required in accordance with company standards.
• Address all matters diplomatically and fairly.
• Always be aware of competitors, including their pricing and promotions and propose to management.
• Be fully aware of the licensing regulations and abide by these rules.
• Be fully aware of fire and safety regulations.
• Ensure the restaurant is functioning to maximum capability and organising regular training
• Coordinate all marketing requirements by Company.

REQUIREMENTS:

• Minimum 8 years of relevant experience with 4 years in a managerial role
• Diploma/Degree in F&B / Hospitality or equivalent qualifications
• Acute financial management skills, strong business acumen and leadership skills
• Customer-oriented with a high desire for service quality.
• Strong planning and organizational skills with a keen eye for details.
• Able to motivate employees to work as a team
• Able to multi tasks and work under pressure.
• Self-motivated and able to work in a fast
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Fluent in English, any other language is a plus
• Ability to thrive in a challenging environment
• Strong public relations skills for both internal and external

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Reports directly to the Head Chef
• Proficient and innovative in culinary skills, specializing in French, Italian, Seafood, and Grilled cuisines

Requirements:

• Holds a NiTec or professional certification in culinary skills
• Minimum of 2 years of relevant experience in a similar role
• Preferably experienced in French, Italian, Seafood, and Grilled cuisines
• Demonstrates passion and energy for the culinary field
• Capable of working collaboratively in a diverse team environment

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Head Chef
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure