Total 4 job vacancies by Ec Recruitment Services

• Develop Conceptual, Submission, Tender, and Construction Drawings using Revit.
• Create 3D renderings and presentation materials.
• Manage projects from concept through to completion.
• Address site and technical issues as they arise.
• Demonstrate knowledge of contract administration.
• Coordinate effectively with the project team.
• Perform general project administration tasks.
• Bachelor’s Degree in Architecture or a related field.
• At least 5 years of relevant experience in residential and industrial development projects.

•To control the food cost and the consistency of quality and quantity of food served

• Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Head Chef

• Minimum Degree required

• Good knowledge of MS office, Exel and Payroll Software

• High level of flexibility

Job Responsibilities:

• Manage assigned projects to ensure quality and on-time execution to the project’s specifications and client’s expectations.
• Manage sub-contractors and suppliers to ensure quality and on-time delivery within project costs.
• Prepare project schedule/timeline and manage deadlines for the delivery of projects on time.
• Conduct project meetings as and when required, eg. for issues resolution and updates.
• Facilitate change requests to ensure that all parties are informed and manage any impact on schedule and budget.
• Managing client’s expectations during the project transition period.
• Oversee onsite setup work to check on quality delivery, safe work procedures and on-time completion, when required.
• Apply Permit To Work with supporting WSH documentation (Risk Assessment, Methods Statement, Safe Work Procedures) and any project-related admin work when required.
• Source for sub-contractors, suppliers and production material, when required.

Job Requirements:

• With 2 - 4 of working experience in managing interior fit out project in commercial office design & build
• Excellent communication skills
• Dynamic and comfortable working in a fast-paced environment.
• Comfortable in running a few projects in parallel (depending on the size of projects).

Job Description

Menu Development and Recipe Creation: Develop a menu featuring various types of middle eastern dishes and desserts, including traditional recipes as well as innovative variations. - Create unique flavor profiles by experimenting with different ingredients and seasonings while staying true to the authentic taste of the dishes

Food Preparation and Cooking: Oversee the preparation and cooking of most importantly shawarma dishes, ensuring consistency in taste, texture, and presentation. Train kitchen staff on the proper techniques for preparing the shawarma

Quality Control: Taste and inspect dishes before they are served to ensure they meet the restaurant's standards for flavor, texture, and visual appeal. Monitor the freshness and quality of ingredients, including meat, bread and spices etc and ensure proper storage and handling procedures are followed.

Kitchen Management: Manage kitchen staff, including sous chefs, cooks, and kitchen assistants, and delegate tasks as needed to ensure smooth operations during service hours. Maintain cleanliness and hygiene standards in the kitchen, following food safety regulations and guidelines. Monitor inventory levels of ingredients and supplies and place orders as needed to ensure uninterrupted service.

Customer Interaction: Occasionally interact with customers to gather feedback on the dishes and make adjustments to the menu or preparation techniques based on their preferences. Handle any customer complaints or concerns regarding the quality or presentation of the dishes promptly and professionally.

Cost Control and Budgeting: Work closely with the restaurant management team to develop and manage the kitchen budget, including food costs and labor expenses specific to shawarma and other dishes. Implement cost-saving measures without compromising on the quality or authenticity of the dishes.

Continuous Improvement: Stay updated on current trends and innovations with new ingredients and flavor combinations. Continuously strive to innovate and improve menu offerings to keep the restaurant competitive in the market and attract new customers.