Total 3 job vacancies by Da Zhong Pte. Ltd.

Roles & Responsibilities

• Co-ordinate and supervise Chinese, Indian & Bangladesh site workers and subcontractors.
• Excellent structure construction skills, rebar work skill or formwork skill as a rebar supervisor or formwork supervisor.
• Keep track of the site schedule to ensure works are on time.
• Able to understand Architectural and structural drawings and Calculation of Site Materials
• Liaise with QS to monitor work schedule and claim or VOs.
• Manage issues on site and resolve them
• Report to Project Manager on site matters and progress of work
• Attend to Site Meetings
• Compliance to safe work procedures

Job Requirements:

• At least 5 years’ supervisor experience in Structure Construction is required
• Good communicative skills, able to communicate with people of all levels (Chinese, Indian & Bangladeshi Workers and management team)
• Must possess Certificates of Building Construction Supervisors Safety Course and Formwork Safety Course for Supervisors.
• Be able to speak and write Chinese.
• Communicate fluenly in Chinese.

• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
• Take orders from patrons for food or beverages.
• Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• Present menus to patrons and answer questions about menu items, making recommendations upon request.
• Explain how various menu items are prepared, describing ingredients and cooking methods.
• Clean tables or counters after patrons have finished dining.
• Other job task allocated by manager.
• Can accept long time working. Weekend/PH, some times have night shift.

Position Purpose:

• Prepare Authentic SICHUAN Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor