Total 12 job vacancies by Kuisine Koncepts Pte. Ltd.

Key Responsibilities:

• Operations Management: Oversee daily restaurant operations, including staffing, inventory management, and compliance with health and safety regulations.
• Staff Leadership: Recruit, train, and mentor staff members, fostering a positive work environment that encourages teamwork and high performance.
• Customer Service: Ensure that all guests receive prompt, courteous, and high-quality service. Address customer inquiries and concerns professionally and efficiently.
• Financial Management: Monitor financial performance, including sales, costs, and budgets. Implement strategies to improve profitability and reduce waste.
• Menu Development: Collaborate with chefs and kitchen staff to create and update menus that reflect seasonal offerings and customer preferences.
• Marketing and Promotion: Work with the marketing team to promote special events, menu items, and initiatives to attract and retain customers.
• Inventory Control: Manage inventory levels, order supplies, and ensure that all food and beverage products are available and of high quality.

• Culinary Skills: A solid foundation in cooking techniques, food safety, and hygiene is essential. Experience with various cuisines and cooking styles may also be beneficial.
• Experience: Previous experience working in a professional kitchen is usually required, often as a line cook or in a similar role. Additionally, experience in a leadership or supervisory position is highly valued.
• Leadership Abilities: As the second-in-command in the kitchen, a sous chef needs to be able to lead and motivate the kitchen team effectively. This includes delegating tasks, providing guidance, and maintaining a positive work environment.
• Organizational Skills: Sous chefs often have to manage inventory, create schedules, and ensure that the kitchen operates smoothly. Strong organizational skills are crucial for success in this role.
• Creativity: A sous chef may be involved in menu planning and recipe development, so creativity and the ability to innovate are valuable assets.
• Communication Skills: Effective communication is essential for coordinating with other kitchen staff, as well as communicating with management and front-of-house staff.
• Adaptability: The kitchen environment can be fast-paced and unpredictable, so the ability to remain calm under pressure and adapt to changing circumstances is important.
• Formal Education: While not always required, a culinary degree or certification from a culinary institute can be advantageous and may be preferred by some employers.
• Team Player: A sous chef must work closely with the head chef, other kitchen staff, and sometimes with front-of-house staff. Being a team player and fostering a collaborative atmosphere is key.
• Passion for Food: Finally, a genuine passion for food and a commitment to delivering high-quality dishes are essential qualities for any sous chef.

Only Singaporean, PR and LTVP holders may apply. Kindly email CV to [email protected]

• Basic Culinary Skills: A commis chef should have a basic understanding of cooking techniques, food preparation, and kitchen safety protocols. This includes knowledge of knife skills, cooking methods, and food handling procedures.
• Entry-Level Experience: While previous professional kitchen experience is not always required, some familiarity with kitchen operations or culinary education (such as from a culinary school or apprenticeship) can be beneficial.
• Enthusiasm and Eagerness to Learn: A commis chef should demonstrate a genuine passion for food and cooking, along with a strong desire to develop their culinary skills and knowledge. Being eager to learn from senior chefs and take on new challenges is essential.
• Ability to Follow Instructions: Following recipes and instructions accurately is a crucial aspect of the commis chef role. Attention to detail and the ability to execute tasks according to established standards are important qualities.
• Physical Stamina: Working in a kitchen can be physically demanding, so candidates should be able to stand for long periods, lift heavy objects, and perform repetitive tasks with ease.
• Team Player: Collaboration is key in a kitchen environment, so commis chefs should be able to work well as part of a team. Effective communication and a willingness to support other team members are essential.
• Adaptability and Resilience: The ability to work efficiently under pressure and adapt to changing circumstances is important for success as a commis chef. Kitchen environments can be fast-paced and dynamic, so resilience and a positive attitude are valuable traits.
• Food Safety and Hygiene Knowledge: Understanding and adhering to food safety standards and hygiene practices is critical in any kitchen role. A commis chef should have a basic understanding of sanitation procedures and food handling guidelines.
• Availability and Flexibility: Commis chefs may be required to work evenings, weekends, and holidays, so flexibility in scheduling is often necessary.

Only Singaporean, PR or LTVP holders may apply. Kindly email your CV to [email protected]

Job Summary: A waiter or waitress plays a crucial role in providing excellent customer service and ensuring a positive dining experience for guests. They are responsible for taking orders, serving food and beverages, and maintaining cleanliness and orderliness in the restaurant.

Responsibilities:

1. Greeting and Seating Guests:Welcome guests as they arrive at the restaurant and escort them to their tables.
   Provide menus and inform guests about daily specials or promotions.
   
2. Taking Orders:Take food and beverage orders from guests, ensuring accuracy and attention to detail.
   Answer any questions about menu items, ingredients, or preparation methods.
   
3. Serving Food and Beverages:Serve food and drinks to guests promptly and courteously.
   Ensure that each dish is presented attractively and matches the order specifications.
   Provide refills on beverages and check on guests regularly to ensure satisfaction.
   
4. Handling Payments:Present bills to guests, process payments accurately, and return change or receipts promptly.
   Handle cash, credit card transactions, and electronic payments securely and in accordance with restaurant policies.
   
5. Maintaining Cleanliness:Clear tables, reset them with clean tableware, and ensure that dining areas are tidy and presentable.
   Assist with cleaning tasks such as sweeping floors, wiping down surfaces, and emptying trash bins.
   
6. Assisting with Special Requests:Accommodate special requests or dietary restrictions from guests, communicating them effectively to the kitchen staff.
   Coordinate with kitchen and bar staff to ensure timely preparation and delivery of special orders.
   
7. Providing Recommendations:Offer recommendations or suggestions to guests regarding menu items, beverages, or pairings based on their preferences.
   Upsell additional items or promotions to enhance the dining experience and increase sales.
   
8. Adhering to Health and Safety Standards:Follow food safety and hygiene protocols, including proper handling of food, utensils, and equipment.
   Maintain a clean and sanitary work environment, including personal hygiene and grooming standards.
   

Qualifications:

1. Previous experience as a waiter/waitress or in a customer service role is preferred.
2. Strong communication and interpersonal skills, with the ability to interact confidently and courteously with guests.
3. Ability to multitask and work efficiently in a fast-paced environment, especially during peak hours.
4. Attention to detail and a focus on providing exceptional service to guests.
5. Flexibility in scheduling, including availability to work evenings, weekends, and holidays.

Only Singaporean, PR or LTVP holder may apply. Kindly email your CV to [email protected]

Job Summary: A Guest Relations Officer (GRO) plays a vital role in ensuring guest satisfaction and enhancing the overall guest experience at a hotel, resort, or hospitality establishment. They serve as the main point of contact for guests, addressing inquiries, resolving issues, and providing personalized assistance to create memorable stays.

Responsibilities:

1. Guest Assistance and Communication:Greet guests warmly upon arrival, assist with check-in procedures, and provide information about hotel facilities, services, and amenities.
   Act as a liaison between guests and various hotel departments, ensuring prompt resolution of guest requests, inquiries, and concerns.
   Handle guest feedback and complaints professionally and diplomatically, taking appropriate action to resolve issues and exceed guest expectations.
   
2. Personalized Service:Anticipate guest needs and preferences, providing personalized recommendations, assistance, and amenities to enhance their stay.
   Coordinate special requests or arrangements for guests, such as restaurant reservations, transportation services, or special occasion celebrations.
   
3. Front Desk Support:Assist with front desk duties as needed, including processing check-ins/check-outs, managing room assignments, and handling reservations.
   Maintain accurate records of guest interactions, preferences, and special requests in the hotel's guest management system.
   
4. Hospitality and Engagement:Create a warm and welcoming atmosphere for guests, fostering positive relationships and rapport through attentive service and genuine hospitality.
   Engage with guests proactively throughout their stay, offering assistance, recommendations, and personalized touches to ensure a memorable experience.
   
5. Problem-solving and Conflict Resolution:Address and resolve guest complaints or issues promptly and effectively, demonstrating empathy, patience, and professionalism in all interactions.
   Escalate unresolved issues to appropriate management personnel as needed, following established protocols and procedures.
   
6. Quality Assurance:Monitor and maintain standards of cleanliness, comfort, and functionality in guest areas, including lobbies, public spaces, and guest rooms.
   Conduct regular inspections and walkthroughs to ensure adherence to brand standards and guest satisfaction metrics.
   

Qualifications:

1. Previous experience in a guest relations, customer service, or hospitality role is preferred.
2. Strong communication and interpersonal skills, with the ability to interact confidently and courteously with guests from diverse backgrounds.
3. Exceptional problem-solving abilities, with a proactive approach to addressing guest needs and resolving issues.
4. Ability to multitask and work effectively in a fast-paced environment, maintaining composure and professionalism under pressure.
5. Excellent organizational skills and attention to detail, with the ability to prioritize tasks and manage time efficiently.
6. Flexibility in scheduling, including availability to work evenings, weekends, and holidays.

Only Singaporean, PR and LTVP holders may apply. Kindly email CV to [email protected]

Job Summary: A Barista is responsible for preparing and serving a variety of coffee-based beverages and other drinks in a fast-paced cafe or coffee shop environment. They provide exceptional customer service, maintain cleanliness and organization in the cafe, and contribute to a positive and welcoming atmosphere for guests.

Responsibilities:

1. Prepare Coffee and Beverages:Prepare and serve espresso-based drinks, including lattes, cappuccinos, and macchiatos, according to established recipes and standards.
   Brew drip coffee, tea, and other hot beverages, ensuring consistency in taste and quality.
   Create customized drinks based on customer preferences, including adjustments to sweetness, strength, and flavor.
   
2. Customer Service:Greet customers warmly as they enter the cafe and provide friendly and attentive service throughout their visit.
   Take customer orders accurately and efficiently, using a POS system to process transactions and handle cash and card payments.
   Provide recommendations and answer questions about menu items, ingredients, and brewing methods.
   
3. Maintain Cleanliness and Organization:Keep the coffee preparation area, equipment, and utensils clean and sanitized at all times.
   Monitor and restock supplies, including coffee beans, milk, syrups, and disposable cups.
   Ensure that the cafe's dining area and service areas are tidy and presentable, including wiping down tables, sweeping floors, and emptying trash bins.
   
4. Quality Control:Monitor the quality of coffee beans, milk, and other ingredients to ensure freshness and taste.
   Regularly clean and maintain espresso machines, grinders, and other equipment to optimize performance and prevent breakdowns.
   Follow food safety and hygiene standards, including proper storage and handling of perishable items.
   
5. Teamwork and Collaboration:Work collaboratively with other cafe staff members, including baristas, kitchen staff, and servers, to ensure smooth operations and excellent customer service.
   Communicate effectively with colleagues to coordinate orders, prioritize tasks, and address any issues or concerns.
   

Qualifications:

1. Previous experience as a barista or in a similar role within the coffee or food service industry is preferred but not required.
2. Knowledge of coffee brewing techniques, espresso extraction, and drink preparation methods.
3. Strong customer service and communication skills, with the ability to interact confidently and courteously with customers.
4. Attention to detail and a commitment to quality and consistency in beverage preparation.
5. Ability to work efficiently in a fast-paced environment, especially during peak hours.
6. Flexibility in scheduling, including availability to work mornings, evenings, weekends, and holidays.

Job Summary: The Chef de Partie plays a crucial role in the kitchen brigade, ensuring the smooth and efficient operation of their assigned section. They are responsible for preparing and cooking dishes to the highest standards, following established recipes and culinary techniques. Additionally, they assist in menu planning, inventory management, and maintaining a clean and organized work environment.

Responsibilities:

1. Food Preparation and Cooking: Prepare and cook dishes according to recipes and specifications, ensuring consistency in taste, presentation, and quality.
2. Station Management: Oversee the assigned section of the kitchen, including coordinating and delegating tasks to other kitchen staff, such as Commis Chefs and Kitchen Assistants.
3. Menu Development: Collaborate with the Head Chef and Sous Chefs to develop new dishes, as well as suggest improvements to existing menu items.
4. Inventory Control: Monitor and manage inventory levels for ingredients and supplies, ensuring sufficient stock for daily operations while minimizing waste.
5. Quality Control: Conduct regular inspections of food products to ensure freshness and adherence to quality standards. Maintain high standards of hygiene and sanitation in the kitchen.
6. Training and Development: Provide guidance and training to junior kitchen staff, assisting them in developing their culinary skills and knowledge.
7. Adherence to Health and Safety Regulations: Ensure compliance with food safety regulations, as well as health and safety standards in the kitchen.
8. Communication: Maintain open communication with other members of the kitchen brigade, as well as front-of-house staff, to ensure smooth coordination during service.
9. Problem-solving: Address any issues or challenges that arise during service promptly and effectively, finding solutions to ensure customer satisfaction.
10. Continuous Improvement: Seek opportunities for continuous improvement in kitchen operations, including workflow efficiency, recipe refinement, and cost control measures.

Qualifications:

1. Previous experience working as a Chef de Partie or in a similar role within a professional kitchen environment.
2. Culinary degree or relevant culinary certification is preferred.
3. Strong culinary skills and knowledge of cooking techniques.
4. Excellent organizational and time management skills.
5. Ability to work well under pressure in a fast-paced environment.
6. Attention to detail and a commitment to quality.
7. Effective communication and leadership abilities.
8. Flexibility in scheduling, including evenings, weekends, and holidays.

Only Singaporean, PR and LTVP holders may apply. Kindly email your CV to [email protected]

Job Summary: The Assistant Restaurant Manager plays a key role in assisting the Restaurant Manager in overseeing the daily operations of the restaurant. They are responsible for ensuring exceptional customer service, managing staff, and maintaining high standards of quality, cleanliness, and efficiency.

Responsibilities:

1. Staff Management:Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, bartenders, and kitchen staff.
   Schedule shifts, assign tasks, and provide training and guidance to staff members.
   Monitor staff performance, provide feedback, and address any issues or conflicts that may arise.
   
2. Customer Service:Ensure that guests receive excellent service throughout their dining experience.
   Respond to customer inquiries, concerns, and complaints in a professional and timely manner.
   Maintain a welcoming and hospitable atmosphere in the restaurant.
   
3. Operations Management:Assist in the day-to-day operation of the restaurant, including opening and closing procedures, cash handling, and inventory management.
   Oversee the cleanliness and maintenance of the dining area, restrooms, and other restaurant facilities.
   Ensure compliance with health and safety regulations and sanitation standards.
   
4. Financial Management:Assist in managing the restaurant's budget and expenses, including labor costs, food costs, and overhead expenses.
   Monitor sales performance and implement strategies to maximize revenue and profitability.
   Conduct regular inventory checks and manage inventory levels effectively.
   
5. Menu and Product Knowledge:Have a thorough understanding of the restaurant's menu offerings, including ingredients, preparation methods, and special promotions.
   Train staff on menu items and provide guidance on upselling and suggestive selling techniques.
   
6. Team Leadership and Development:Foster a positive work environment and promote teamwork among staff members.
   Provide coaching, mentoring, and support to staff to help them achieve their full potential.
   Identify training needs and facilitate ongoing training and development initiatives.
   
7. Collaboration:Work closely with the Restaurant Manager and other members of the management team to achieve business goals and objectives.
   Participate in meetings, planning sessions, and decision-making processes related to restaurant operations and improvements.
   

Qualifications:

1. Previous experience in a supervisory or management role within the restaurant industry.
2. Strong leadership and interpersonal skills.
3. Excellent customer service skills and a passion for hospitality.
4. Ability to multitask and work effectively in a fast-paced environment.
5. Knowledge of restaurant operations, including food and beverage service, health and safety regulations, and labor laws.
6. Strong organizational and problem-solving abilities.
7. Flexibility in scheduling, including evenings, weekends, and holidays.

An Assistant Restaurant Manager plays a vital role in supporting the Restaurant Manager in all aspects of restaurant operations, ensuring the smooth and efficient functioning of the establishment while delivering exceptional service to guests.

Only Sinagporean, PR and LTVP holder may apply. Kindly email your CV to [email protected]

• Providing supervision and training to all new and existing staff
• Dealing promptly with all grievances from both staff and club members
• Issuing verbal warnings and executing all disciplinary action as needed
• Setting goals for improving the business
• Screening and coaching all new hires
• Improving the club's marketing strategy and workshopping ways to increase revenue
• Organizing team-building events
• Building loyalty between clients and the club
• Encouraging feedback for improvement

Interested parties, kindly email CV to [email protected]

• Minimum 2 years experienced in Dim Sum / Pan Asian Cuisine
• Cloud Kitchen Concept
• 6-days Work Week
• Mise En Place
• Cooking / Frying / Packing Food
• Order / Plan / Maintain Stocks
• Coordinate and work with team members
• Maintaining hygiene
• Follow food recipe SOPs

Interested parties, kindly email CV to [email protected]

• Hire / Train / Supervise Employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel

Interested parties, kindly email [email protected]

Job brief

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking according to the chef’s recipes and specifications. Your work will be an important factor to a client’s contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success.

Responsibilities

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

Requirements and skills

• Proven experience in a Chef de Partie role
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices