Total 13 job vacancies by Il Lido Pte. Ltd.

• Cleaning Dining Areas:Sweep, mop, and vacuum floors regularly.
  Wipe down tables, chairs, and other surfaces to remove spills, crumbs, and dirt.
  Clean and polish glass surfaces, including windows, mirrors, and glass doors.
  
• Kitchen Cleaning:Assist in cleaning kitchen equipment, countertops, and floors.
  Dispose of food waste and ensure that garbage bins are emptied and sanitized.
  Wash and sanitize dishes, utensils, and kitchen tools when necessary.
  
• Restroom Maintenance:Clean and sanitize restroom facilities, including toilets, sinks, and mirrors.
  Refill soap dispensers, toilet paper, and other restroom supplies.
  Ensure restrooms are clean and well-maintained throughout the shift.
  
• Waste Management:Properly sort and dispose of waste according to the restaurant's recycling and waste management policies.
  Ensure that all trash is removed from the restaurant premises in a timely manner.
  
• General Cleaning Duties:Dust and wipe down fixtures, shelves, and decorations.
  Clean and maintain outdoor areas, including entrances, patios, and walkways.
  Report any maintenance issues, such as broken fixtures or equipment, to the manager.
  
• Health & Safety:Follow all health and safety regulations to maintain a safe and sanitary environment.
  Use cleaning chemicals and equipment according to safety guidelines.
  Wear appropriate protective equipment (e.g., gloves, masks) as required.
  
• Assisting with Setup:Help set up the dining area before opening and prepare for service.
  Arrange tables, chairs, and other furnishings in an orderly manner.
  
• Customer Interaction:Be polite and courteous to customers when working in public areas.
  Assist customers with basic requests, such as directions to the restroom or other facilities.
  

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

• Managing the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals.
• Hiring and training staff to provide excellent service to patrons.
• Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours.
• Setting and enforcing quality and safety controls.
• Ensuring licenses are updated and in line with current legislation.
• Working with diverse personalities both on the staff and patrons.
• Planning and taking part in promotional events.
• Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed.
• Maintaining a fun, safe atmosphere for patrons.

An Assistant Manager in a restaurant is responsible for supporting the General Manager in overseeing the day-to-day operations of the establishment. Their job description typically includes the following:

Managing staff: The Assistant Manager assists the Restaurant Manager in managing and supervising all staff, including servers, chefs, and kitchen staff. They may be responsible for hiring, training, and scheduling staff, as well as handling any disciplinary actions when necessary.

Ensuring customer satisfaction: The Assistant Manager assists the Restaurant Manager in ensuring that customers are satisfied with their dining experience. This involves responding to customer feedback, handling complaints, and making sure that all staff are providing excellent customer service.

Managing finances: The Assistant Manager supports the Restaurant Manager in managing the restaurant's finances. This includes creating and managing budgets, tracking expenses, and ensuring that the restaurant is profitable.

Creating and implementing policies and procedures: The Assistant Manager supports the Restaurant Manager in creating and implementing policies and procedures to ensure that the restaurant runs smoothly. This may include setting standards for food quality, service, and cleanliness.

Maintaining inventory: The Assistant Manager supports the Restaurant Manager in maintaining inventory of food, beverages, and supplies. They may ensure that the restaurant has enough inventory to meet demand and avoid running out of critical items.

Assisting with marketing and promotions: The Assistant Manager may assist with marketing and promotions for the restaurant. This includes developing marketing strategies, creating advertisements, and promoting the restaurant to attract new customers.

Ensuring compliance with regulations: The Assistant Manager supports the Restaurant Manager in ensuring that the restaurant complies with all local, state, and federal regulations. This includes health and safety regulations, labour laws, and any other relevant regulations.

Overall, the Assistant Manager plays an important role in the success of a restaurant by supporting the Restaurant Manager in managing staff, ensuring customer satisfaction, managing finances, creating and implementing policies and procedures, maintaining inventory, assisting with marketing and promotions, and ensuring compliance with regulations.

1. Wine Program Management:Develop and maintain an extensive and diverse wine list that complements the restaurant's cuisine and ambiance.
   Regularly update and curate the wine selection, considering new vintages, trends, and customer preferences.
   Collaborate with the chef to create wine pairings that enhance the flavors of the dishes and elevate the overall dining experience.
   
2. Wine Service and Customer Relations:Act as the primary point of contact for guests seeking wine recommendations or assistance in selecting wines to complement their meals.
   Provide expert knowledge on various wines, including grape varieties, regions, winemakers, and production techniques.
   Conduct wine tastings and educate staff members on the wine list to ensure the entire team can confidently discuss wine options with guests.
   
3. Inventory and Cellar Management:Manage the restaurant's wine inventory, ensuring proper storage, organization, and rotation to maintain wine quality and freshness.
   Oversee wine purchasing, working closely with suppliers and negotiating favorable prices for high-quality wines.
   Monitor stock levels, reordering wines as needed to avoid shortages and ensuring that popular selections are always available.
   
4. Staff Training and Development:Train and mentor the restaurant staff, including servers, on wine knowledge, proper wine service techniques, and suggestive selling.
   Conduct regular wine training sessions to keep the team up-to-date with the latest additions to the wine list and industry trends.
   
5. Wine Events and Tastings:Organize and host wine tastings, wine dinners, and special events to showcase the restaurant's wine offerings and attract wine enthusiasts.
   Collaborate with the restaurant's marketing team to promote wine-related events and initiatives.
   
6. Budgeting and Cost Control:Prepare and manage the wine program's budget, ensuring cost-effectiveness and profitability while maintaining high-quality selections.
   Monitor wine costs and work to achieve the targeted cost percentage while delivering excellent value to customers.
   
7. Regulatory Compliance:Ensure compliance with all relevant alcohol laws, regulations, and licensing requirements.
   
8. Vendor and Winery Relations:Build and maintain relationships with wine distributors, wineries, and wine industry professionals to stay informed about new releases and opportunities.
   

Food preparation: The Demi Chef de Partie is responsible for preparing food items according to recipes and the instructions of the Chef de Partie or Sous Chef.

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

Menu planning: The Demi Chef de Partie 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 Demi Chef de Partie may be responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

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

Food safety and sanitation: The Demi Chef de Partie follows food safety and sanitation protocols 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 Demi Chef de Partie maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.

Communication: The Demi Chef de Partie communicates regularly with other kitchen staff, including the Chef de Partie, Sous Chef, and Commis chefs, to ensure that kitchen operations run smoothly.

Overall, the Demi Chef de Partie is responsible for helping to manage the kitchen and ensuring that food is prepared to the highest quality standards. The Demi Chef de Partie is expected to have excellent culinary skills, work in a fast-paced environment, and follow instructions from the Chef de Partie or Sous Chef.

An Assistant Manager in a restaurant is responsible for supporting the General Manager in overseeing the day-to-day operations of the establishment. Their job description typically includes the following:

Managing staff: The Assistant Manager assists the Restaurant Manager in managing and supervising all staff, including servers, chefs, and kitchen staff. They may be responsible for hiring, training, and scheduling staff, as well as handling any disciplinary actions when necessary.

Ensuring customer satisfaction: The Assistant Manager assists the Restaurant Manager in ensuring that customers are satisfied with their dining experience. This involves responding to customer feedback, handling complaints, and making sure that all staff are providing excellent customer service.

Managing finances: The Assistant Manager supports the Restaurant Manager in managing the restaurant's finances. This includes creating and managing budgets, tracking expenses, and ensuring that the restaurant is profitable.

Creating and implementing policies and procedures: The Assistant Manager supports the Restaurant Manager in creating and implementing policies and procedures to ensure that the restaurant runs smoothly. This may include setting standards for food quality, service, and cleanliness.

Maintaining inventory: The Assistant Manager supports the Restaurant Manager in maintaining inventory of food, beverages, and supplies. They may ensure that the restaurant has enough inventory to meet demand and avoid running out of critical items.

Assisting with marketing and promotions: The Assistant Manager may assist with marketing and promotions for the restaurant. This includes developing marketing strategies, creating advertisements, and promoting the restaurant to attract new customers.

Ensuring compliance with regulations: The Assistant Manager supports the Restaurant Manager in ensuring that the restaurant complies with all local, state, and federal regulations. This includes health and safety regulations, labour laws, and any other relevant regulations.

Overall, the Assistant Manager plays an important role in the success of a restaurant by supporting the Restaurant Manager in managing staff, ensuring customer satisfaction, managing finances, creating and implementing policies and procedures, maintaining inventory, assisting with marketing and promotions, and ensuring compliance with regulations.

As a Group Mixologist in our fine dining restaurant, you will be responsible for curating and crafting exceptional and innovative cocktail experiences for our guests. You will lead the beverage program and manage a team of bartenders, ensuring that our bar offerings align with our restaurant's vision and complement the overall dining experience. Your role is essential in creating memorable moments and enhancing our guests' enjoyment during their visit.

Key Responsibilities:

1. Mixology and Beverage Creation:Develop and create an exquisite cocktail menu that showcases creativity, unique flavors, and complements the restaurant's culinary offerings.
   Utilize a deep understanding of mixology techniques, spirits, liqueurs, bitters, and house-made syrups to craft distinctive and visually appealing cocktails.
   Stay updated on industry trends and incorporate new techniques and ingredients into the beverage program.
   
2. Menu Development and Cost Management:Regularly review and update the cocktail menu to ensure it remains relevant, enticing, and aligned with seasonal changes and guest preferences.
   Manage inventory and sourcing of ingredients to maintain cost-effectiveness without compromising on quality.
   Work closely with the restaurant management team to set pricing strategies that balance profitability and customer satisfaction.
   
3. Staff Training and Development:Lead and mentor a team of bartenders, providing training on mixology techniques, customer service, and presentation.
   Conduct regular workshops and tastings to educate staff on new cocktail creations and maintain consistent standards of preparation.
   Foster a positive and collaborative work environment that encourages creativity and teamwork.
   
4. Guest Engagement and Experience:Interact with guests, offering recommendations, and providing insights into the cocktail creations and their unique ingredients.
   Ensure all guests receive excellent service and personalized attention from the bar team.
   Address any guest concerns or complaints promptly and professionally.
   
5. Bar Operations and Compliance:Oversee the daily operations of the bar, ensuring cleanliness, organization, and adherence to health and safety standards.
   Comply with all legal requirements, including alcohol licensing, responsible service, and sanitation protocols.
   
6. Collaboration with Kitchen Team:Collaborate with the kitchen team to create cocktail pairings that enhance the flavors of the dishes and elevate the overall dining experience.
   

1. Customer Service: Providing top-notch customer service is paramount in a fine dining establishment. The manager should ensure that all guests are welcomed warmly, receive prompt attention, and have an exceptional dining experience.
2. Staff Management: Hiring, training, and supervising the restaurant staff are essential duties of an outlet manager. This includes servers, hosts/hostesses, bartenders, and other support staff. The manager should motivate the team, set performance expectations, and handle any personnel issues that may arise.
3. Financial Management: The outlet manager is responsible for maintaining and controlling the budget for the restaurant. They need to monitor expenses, manage inventory, and implement cost-effective measures without compromising quality.
4. Quality Control: Ensuring that the food and beverages served are of the highest quality is crucial in a fine dining establishment. The manager should collaborate closely with the kitchen staff to maintain consistency and uphold the restaurant's standards.
5. Reservation and Table Management: Fine dining restaurants often receive reservations for special occasions and events. The outlet manager should handle reservation systems efficiently and manage table assignments to optimize seating and maximize revenue.
6. Marketing and Promotions: Collaborating with the marketing team to develop promotions and marketing strategies is essential to attract new customers and maintain a loyal clientele.
7. Health and Safety Compliance: The outlet manager must enforce health and safety regulations to guarantee a safe dining environment for both customers and staff. This includes proper food handling, sanitation practices, and adherence to local health codes.
8. Problem-solving: Dealing with customer complaints or issues, and finding appropriate solutions to resolve conflicts effectively and maintain customer satisfaction.
9. Vendor Relations: Managing relationships with suppliers and negotiating contracts to ensure the restaurant receives high-quality products at reasonable prices.
10. Special Events: Fine dining establishments often host private events or special themed dinners. The manager should coordinate these events and ensure they run smoothly.
11. Reporting: Preparing regular reports for upper management on financial performance, customer feedback, and any relevant operational issues.

The following is a general job description for a sous chef in a restaurant:

Assisting the head chef in menu planning and creating new dishes

Overseeing the kitchen staff and ensuring that all tasks are completed efficiently and to a high standard

Supervising food preparation, including measuring and mixing ingredients, marinating, seasoning, and cooking

Maintaining kitchen hygiene and cleanliness by ensuring that all equipment and surfaces are cleaned and sanitized regularly

Ensuring that food is stored appropriately, following food safety and hygiene standards

Managing inventory and ordering supplies as needed

Managing food costs by minimizing waste and ensuring that the kitchen operates efficiently

Training and developing kitchen staff, including ensuring that they follow safety and hygiene protocols

Communicating effectively with front-of-house staff to ensure smooth service and that the kitchen meets guests' needs and expectations

Occasionally stepping in to cook and prepare dishes during busy periods or to cover other chefs' shifts.

To excel in this role, you should have significant experience in a busy kitchen environment, with a strong understanding of food preparation techniques, kitchen management, and inventory control. Additionally, you should be a strong communicator, able to work well under pressure, and committed to maintaining high standards of hygiene and food safety.

1. Wine Program Management:Develop and maintain an extensive and diverse wine list that complements the restaurant's cuisine and ambiance.
   Regularly update and curate the wine selection, considering new vintages, trends, and customer preferences.
   Collaborate with the chef to create wine pairings that enhance the flavors of the dishes and elevate the overall dining experience.
   
2. Wine Service and Customer Relations:Act as the primary point of contact for guests seeking wine recommendations or assistance in selecting wines to complement their meals.
   Provide expert knowledge on various wines, including grape varieties, regions, winemakers, and production techniques.
   Conduct wine tastings and educate staff members on the wine list to ensure the entire team can confidently discuss wine options with guests.
   
3. Inventory and Cellar Management:Manage the restaurant's wine inventory, ensuring proper storage, organization, and rotation to maintain wine quality and freshness.
   Oversee wine purchasing, working closely with suppliers and negotiating favorable prices for high-quality wines.
   Monitor stock levels, reordering wines as needed to avoid shortages and ensuring that popular selections are always available.
   
4. Staff Training and Development:Train and mentor the restaurant staff, including servers, on wine knowledge, proper wine service techniques, and suggestive selling.
   Conduct regular wine training sessions to keep the team up-to-date with the latest additions to the wine list and industry trends.
   
5. Wine Events and Tastings:Organize and host wine tastings, wine dinners, and special events to showcase the restaurant's wine offerings and attract wine enthusiasts.
   Collaborate with the restaurant's marketing team to promote wine-related events and initiatives.
   
6. Budgeting and Cost Control:Prepare and manage the wine program's budget, ensuring cost-effectiveness and profitability while maintaining high-quality selections.
   Monitor wine costs and work to achieve the targeted cost percentage while delivering excellent value to customers.
   
7. Regulatory Compliance:Ensure compliance with all relevant alcohol laws, regulations, and licensing requirements.
   
8. Vendor and Winery Relations:Build and maintain relationships with wine distributors, wineries, and wine industry professionals to stay informed about new releases and opportunities.
   

A Junior Sous Chef is a senior position in a restaurant's kitchen, who works under the supervision of the Head Chef or Sous Chef. The job description of a Junior Sous Chef typically includes the following:

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.

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.