Total 7 job vacancies by Pasha Mezza And Grill Pte. Limited

Responsibilities· Coordinate daily Front of the House and Back of the House restaurant operations· Deliver superior service and maximize customer satisfaction· Respond efficiently and accurately to customer complaints· Regularly review product quality and research new vendors· Organize and supervise shifts· Appraise staff performance and provide feedback to improve productivity· Estimate future needs for goods, kitchen utensils and cleaning products· Ensure compliance with sanitation and safety regulations· Manage restaurant’s good image and suggest ways to improve it· Control operational costs and identify measures to cut waste· Create detailed reports on weekly, monthly and annual revenues and expenses· Promote the brand in the local community through word-of-mouth and restaurant events· Recommend ways to reach a broader audience (e.g. discounts and social media ads)· Train new and current employees on proper customer service practices· Implement policies and protocols that will maintain future restaurant operationsRequirements and skills· Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role· Proven customer service experience as a manager· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff· Familiarity with restaurant management software· Strong leadership, motivational and people skills· Acute financial management skills· any diploma in Business Administration; hospitality management or culinary schooling is a plus

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We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Key Responsibilities:

Menu Development and Cost Management:

• Research and develop seasonal and permanent dishes.
• Calculate food costs accurately and set SOPs for consistent food preparation and delivery.
• Implement portion control measures to minimize wastage and maximize profitability.
  
  Production Operations Oversight:
• Direct all operations of the production function within the central kitchen.
• Supervise staff to ensure production targets, portion sizing, and product quality are met.
• Manage production schedules and monitor overall output levels.
• Formulate new food production standards and SOPs to improve efficiency and quality.
• Investigate production and quality issues, recommend solutions, and implement waste reduction strategies.
  
  Quality Control:
• Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation.
• Coordinate food production schedules, stock management, and quality assurance.
• Oversee cleanliness of kitchen, equipment, and workstations to meet hygiene standards.
  
  Supplier Management and Ingredient Sourcing:
• Liaise directly with suppliers to negotiate costs and source new raw ingredients.
• Monitor market trends to optimize ingredient quality and availability.
  
  Central Kitchen P&L Management:
• Monitor and manage the central kitchen's profit and loss statement, including cost control measures, budget adherence, and revenue optimization strategies.
• Analyses financial data and operational metrics to identify areas for improvement and cost-saving opportunities.

Requirements:

• Recognised culinary qualification or similar discipline.
• Minimally 8 years of relevant experience in production kitchen and/or hotel industry
• Creative in food preparation and presentation
• Passionate in food product development with proven track record in R&D of Continental/Western cuisines
• Meticulous with good organizational skills
• Team player with good interpersonal skills

Roles & Responsibilities

Restaurant Manager Job Description

Position Overview:The restaurant manager is responsible for overseeing all aspects of the restaurant's operations, ensuring the delivery of exceptional customer service, maintaining high standards of quality, and maximizing profitability. They will lead a team of staff members, manage inventory, handle administrative tasks, and ensure compliance with health and safety regulations.

Responsibilities:

1. Operations Management:Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
   Ensure smooth functioning of all departments, such as kitchen, dining area, bar, and front-of-house.
   Maintain cleanliness and organization throughout the restaurant.
2. Customer Service:Ensure high levels of customer satisfaction by providing prompt and courteous service.
   Handle customer inquiries, complaints, and feedback effectively and professionally.
   Train and supervise staff to deliver exceptional customer service.
3. Financial Management:Manage the restaurant's budget, expenses, and revenue streams.
   Monitor and analyze financial performance, implementing strategies to increase profitability.
   Control costs related to food, labor, and overhead expenses.
4. Staff Management and Training:Recruit, hire, train, and supervise staff members.
   Schedule staff shifts and manage staffing levels to ensure adequate coverage.
   Provide ongoing training and development opportunities for staff members.
5. Health and Safety Compliance:Ensure compliance with health and safety regulations and food hygiene standards.
   Implement and enforce sanitation protocols to maintain a clean and safe environment.
   Conduct regular inspections and address any health and safety issues promptly.
6. Marketing and Promotion:Develop and implement marketing strategies to attract customers and increase sales.
   Promote special events, promotions, and discounts to drive traffic to the restaurant.
   Utilize social media and other advertising channels to increase visibility and engage with customers.
7. Administrative Tasks:Handle administrative duties such as payroll, scheduling, and record-keeping.
   Manage inventory levels and order supplies as needed.
   Maintain accurate documentation and reporting.

Requirements:

• Proven relavant experience as a restaurant manager or similar role.
• Strong leadership and management skills.
• Excellent communication and interpersonal abilities.
• Ability to work under pressure and in a fast-paced environment.
• Knowledge of restaurant operations, including food and beverage service, kitchen management, and customer service.
• Familiarity with health and safety regulations and food hygiene standards.
• Proficiency in computer applications such as Microsoft Office and restaurant management software.
• Flexibility to work evenings, weekends, and holidays as needed.
• Degree or diploma in hospitality management or related field is preferred.

Job Description & Requirements

• Develop a growth strategy focused both on financial gain and customer satisfaction
• Conduct research to identify new markets and customer needs
• Arrange business meetings with prospective clients
• Promote the company’s products/services addressing or predicting clients’
• Keep records of sales, revenue, invoices etc.
• Provide trustworthy feedback and after-sales support
• Build long-term relationships with new and existing customers
• Develop entry level staff into valuable salespeople

Job Description & Requirements

TURKISH GRILL CHEF JOB DESCRIPTION

We are looking for an all round-Turkish cuisine Experience chef who is familiar with handling and preparation of Turkish Food / Grilling, marination of all turkish kebab, Appetizers, turkish breads, desserts and salads and know how to handle all kind of recipes of Turkish Rice such as Pilaf and Vidar bergum.

Creating and executing menu items in accordance with our standards and recipes

• Managing inventory and ordering supplies as needed
• Maintaining a clean and organised kitchen
• Ensuring food quality and presentation meets our high standards
• Collaborating with management to develop new menu items and specials
• Be able to withstand the charcoal heat atleast 4 to 5 hours daily.
• be able to be free during P.H and weekends.

Qualifications:

• 5+ years of experience as a chef in a high-volume restaurant
• Strong knowledge of Turkish cuisine and cooking techniques
• Ability to lead and manage a team of kitchen staff
• Experience with inventory management and ordering supplies
• Strong communication and organisational skills
• Ability to work in a fast-paced environment

At Pasha Mezza and Grill Pte ltd. we strive to create a positive work environment that is both rewarding and fulfilling. We believe in treating our staff with the same care and respect that we show our customers. We foster a culture of teamwork and collaboration, where everyone has the opportunity to learn and grow.

Job Description & Requirements

TURKISH GRILL CHEF JOB DESCRIPTION

We are looking for an all round-Turkish cuisine Experience chef who is familiar with handling and preparation of Turkish Food / Grilling, marination of all turkish kebab, Appetizers, turkish breads, desserts and salads and know how to handle all kind of recipes of Turkish Rice such as Pilaf and Vidar bergum.

Creating and executing menu items in accordance with our standards and recipes

• Managing inventory and ordering supplies as needed
• Maintaining a clean and organised kitchen
• Ensuring food quality and presentation meets our high standards
• Collaborating with management to develop new menu items and specials
• Be able to withstand the charcoal heat atleast 4 to 5 hours daily.
• be able to be free during P.H and weekends.

Qualifications:

• 5+ years of experience as a chef in a high-volume restaurant
• Strong knowledge of Turkish cuisine and cooking techniques
• Ability to lead and manage a team of kitchen staff
• Experience with inventory management and ordering supplies
• Strong communication and organisational skills
• Ability to work in a fast-paced environment

At Pasha Mezza and Grill Pte ltd. we strive to create a positive work environment that is both rewarding and fulfilling. We believe in treating our staff with the same care and respect that we show our customers. We foster a culture of teamwork and collaboration, where everyone has the opportunity to learn and grow.