· Assist and follow instruction by Sous Chefs to perform job task

· Follow the tasks assigned by Sous Chef and complete it within time frame

· Prepare required ingredients and sauces

· Ensure the highest standards and consistent quality in the daily preparation

· Adhere to recipes and stock management

· Practice proper inventory management

· Maintain a high standard of cleanliness and sanitation in and around all culinary work areas

· Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen

Responsibilities:

• Maintaining standards; such as service and product knowledge of the premier restaurant
• Monitor and complete daily inventories of F&B supplies
• Assist the Restaurant Manager with facilitating or assisting the scheduling of work schedules
• Provide fast, efficient, courteous service at all times to guests.
• Acquire full knowledge about the restaurant, promotions and special offers.
• Handle guest complaints by following the procedures and ensuring guest satisfaction.
• Perform any other duties as assigned by the General Manager.

Requirements:

• Candidate must possess at least a Professional Certificate/NiTEC, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
• Possess at least 2 years relevant experience.
• Experience in fine dining restaurant is a plus.
• Good communication and interpersonal skills.

Job Description:

• Develop and maintain an exceptional wine list that complements the restaurant's menu and reflects current trends.

• Source and procure high-quality wines from reputable vendors, negotiating favourable pricing and maintaining strong relationships.

• Manage wine inventory, ensuring proper storage, rotation, and stock control to minimize waste.

• Provide exceptional guest service with extensive knowledge of wines and vintages.

• Guide guests through wine selections, offering personalized recommendations based on their preferences and the chosen dishes.

• Educate and engage guests about wine through tableside presentations and wine pairing suggestions.

• Stay informed about current wine trends, new vintages, and emerging regions.

• Contribute to revenue growth by promoting wine sales and upselling opportunities.

• Maintain a professional demeanour and represent the restaurant positively when interacting with guests and colleagues.

• Responsible for wine sales/ revenue and COGS.

• Responsible to bring bi monthly wine dinners/ wine events.

• Responsible to upkeep physical wine list.

• Ensure adherence to all safety and hygiene regulations by the respective government agencies within Front of House.

· Assist and follow instruction by Sous Chefs to perform job task

· Follow the tasks assigned by Sous Chef and complete it within time frame

· Prepare required ingredients and sauces

· Ensure the highest standards and consistent quality in the daily preparation

· Adhere to recipes and stock management

· Practice proper inventory management

· Maintain a high standard of cleanliness and sanitation in and around all culinary work areas

· Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

As a Captain/Supervisor for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal. Captains/Supervisors in fine dining restaurants must have excellent communication and interpersonal skills, as well as the ability to work under pressure and meet high standards of customer service.

Roles & Responsibilities

Leadership & People Management

· Be proactive and responsible for own duties and assist others where required Service Excellence

· Perform all service duties including but not limited to the following:

· Opening and closing of restaurant

· Taking and fulfilling customers’ orders

· Cleaning and clearing tables

· Proper handling of the POS system

· Other side duties

· Comply with operational service standards

· Assist in organisation and maintenance of inventory and storage Risk Management

· Work in line with the restaurant’s risk aversion programme

· Assist in health and hygiene audits as well as safety checks

Other Roles and Responsibilities

Any other duties, roles and responsibilities that may be assigned from time to time by the General/Restaurant Manager.

Requirements

· Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management

· Individuals with 1-2 years of experience in a fine dining restaurant/Michelin-starred establishment will be added advantage

· Good knowledge of wine pairings

· Ability to multitask and prioritize tasks

· Ability to work at flexible hours and on weekends

· A team player as well as able to work independently

· Having an eye for detail

· Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.

Job Overview

As a Demi Chef, you are responsible for supporting the Chef in the kitchen delivering consistently high-quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Roles & Responsibilities

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.

• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

• Ensure that the production, preparation and presentation of food are always of the highest quality.

• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

• Full awareness of all menu items, their recipes, methods of production and presentation standards.

• Follows good preservation standards for the proper handling of all food products at the right temperature.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

• Personally responsible for hygiene, safety and correct use of equipment and utensils.

• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

• Checks periodically expiry dates and proper storage of food items in the section.

• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.

• Guides and trains the subordinates daily to ensure high motivation and economical working environment.

• Assess quality control and adhere to restaurant service standards.

• Carry out any other duties as required by management.

• At least 1 year of working experience in the related field is required for this position.

Requirements

• High School Diploma or a bachelor’s degree in culinary arts

• Proven work experience as a Demi Chef, Chef, or a similar role in the hospitality industry.

• Experience in fine dining restaurants are highly advantageous.

• Complete knowledge of the industry’s best practices, hygiene, and safety standards

• Familiarity with food preparation techniques and kitchen equipment

• Excellent hygiene standards

• Good time management and organizational skills

• Strong communication and listening skills

• Ability to multitask and prioritize tasks

• Ability to work at flexible hours and on weekends

• A team player as well as able to work independently

• Having an eye for detail

• Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.

The Restaurant Chef Partner is a very hands-on position in which you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing the finest food for our customers. You will also be free to put your own signature on the features and dishes you provide, and will interact with guests, possibly even enhancing their dining experience with special individual touches.

Your specific duties as a Restaurant Chef Partner will include:

• Directing and checking the progress of the prep staff and checking for food quality and consistency
• Assisting in the hiring and training of back-of-the-house employees
• Taking full responsibility for inventory and cost centers for all food
• Checking all kitchen equipment and setting it up for daily use
• Enforcing safety and sanitary practices, maintenance and regulatory compliance for the kitchen area
• Ensuring that operational basics and standards are adhered to with total commitment and passion: includes line checks, testing, training, recipe adherence, window management, cook times, etc.
• Supervising the set-up and food production areas within the kitchen to maximize productivity and minimize waste
• Managing staffing levels and shift assignments
• Keeping kitchen, dish, and storage areas clean and organized
• Checking and balancing product inventory from previous day of business as well as placing food and supply orders
• Serving as a role model and a source of inspiration to our Associates and Managers

We are looking for a dedicated individual to join us as a Commis Chef to join our vibrant kitchen team.

This brand is unlike most traditional Indian restaurants present in Singapore today with various components of modern and contemporary focus in the food preparation techniques and global quality produce to be sourced and used in the construction of its many dishes.

Responsibilities:

· Assist and follow instruction by Sous Chefs to perform job task

· Follow the tasks assigned by Sous Chef and complete it within time frame

· Prepare required ingredients and sauces

· Ensure the highest standards and consistent quality in the daily preparation

· Adhere to recipes and stock management

· Practice proper inventory management

· Maintain a high standard of cleanliness and sanitation in and around all culinary work areas

Requirements:

· Certificate in Culinary, preferred

· Minimum 1 year experience in the culinary field

· Good communication skills with positive, interpersonal skills

· A team player with a good sense of job responsibility and a keen eye for details

The Corporate Chef is responsible for the overall culinary vision and direction of the group. This includes working closely with the Chef Partners for all restaurants and overseeing all aspects of the culinary operations, from menu development to food sourcing to kitchen staff management. You should possess a strong background in the culinary arts and a passion for providing excellent customer service.

Responsibilities:

• Develop and implement the culinary vision for the restaurant chain.
• Oversee the menu development process for all restaurants in the chain.
• Work with the purchasing department to source the highest quality ingredients.
• Develop and implement training programs for the kitchen staff.
• Conduct regular food tastings and evaluations.
• Oversee the daily culinary operations for all restaurants in the chain.
• Work with the FOH team to ensure a smooth and efficient dining experience for guests.
• Represent the company at industry events.
• Overall supervision and reporting of wear and tear of restaurant equipment.

Requirements:

• Degree in culinary arts or a related field.
• More than 10 years of experience in a management role in the restaurant industry.
• Strong leadership and interpersonal skills.
• Excellent communication and organizational skills.
• Ability to work independently and as part of a team.
• Strong attention to detail.
• Passion for providing excellent customer service.
• Strong understanding of the fine dining industry and the unique challenges and opportunities that it presents.
• Proven track record of success in managing and operating kitchens.
• High level of communication and interpersonal skills, as well as the ability to work independently and as part of a team.

Job Purpose:

To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.

Responsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organizes kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist executive chef with menu creation
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• Experience in the preparation of Indian fine-dining dishes is a must
• Thorough knowledge of wood fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communications skills
• Ability to multi-task and work under tight reporting timeline

Job Purpose:

To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.

Responsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organizes kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist executive chef with menu creation
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• Experience in the preparation of Indian fine-dining dishes is a must
• Thorough knowledge of wood fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communications skills
• Ability to multi-task and work under tight reporting timeline