Singapore Vacancies

Head Chef

Location: Raffles/Jewel 

Job Summary: The Head Chef is directly responsible for the production, preparation and quality of all food services. As a key part of the senior management team of the kitchen department, the Head Chef must be passionate and capable of directing our busy restaurant whilst also taking overall responsibility for the ordering, preparing and serving of all meals, including high daily volume and high quality meal production to an exceptional standard and within budget whilst building a strong team.

Key Responsibilities:
- Working in a fast-paced kitchen
- Quality and service
- Hygiene, sanitation and food safety
- Learning and development (staff/menu)
- Occupational health & safety
- Create a fun and positive environment

Experience needed: 5+ years

Perks:
- 5 day work week/ 2 days off per week
- Multi cultural and ethnic working environment
- Business expansion and career growth

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Service Executive

Location: Raffles/Jewel 

Job Summary: As a Service Executive you are an important member of the team. Working in this position involves taking orders, serving, cleaning, setting up tables and collecting payment. Working as a SE requires excellent knowledge of food and beverages. As you will have the most contact with the costumers during their dining experience, it is essential to provide an efficient, fast and polite service at all times to maintain the high quality of our restaurants.

Key Responsibilities:
- Working in a fast-paced kitchen
- Quality and service
- Responsible for ensuring diners have a positive experience
- Always exhibiting excellent customer service
- Greeting guests and taking food and drink orders
- Staying attentive to the needs of guest in the dining area
- Delivering food from the kitchen to the guests
- Ensuring the food order is made correctly by kitchen staff and looks presentable for guests
- Following health code standards with regards to the handling of food
- Performing shift duties like delivering racks of cups to the service station, rolling silverware, pre-bussing tables, wiping tables and removing debris and more.

Experience needed: 1-2 years

Perks:
- 5 day work week/ 2 days off per week
- Multi cultural and ethnic working environment
- Business expansion and career growth

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Host/Hostess

Location: Raffles/Jewel 

Job Summary: Hosts are the face of our restaurant. Our hosts are responsible for delivering exceptional service and welcoming each one of our guests to our restaurants like it’s their home

Key Responsibilities:
- Responsible for welcoming customers to a food service environment and ensuring that they are seated and receive attentive service
- Duties include maintaining a waitlist of patrons during busy meal service, passing out menus and accepting phone calls
- Greeting customers as they walk into the restaurant
- Helping guests with reservations and guiding them to their table
- Giving guests accurate waiting times and seating them in the waiting area
- Providing customers with menus and answering any initial questions they may have
- Optimizing seating at different tables to ensure even workload for wait staff
- Answering phones and scheduling reservations with large parties

Experience needed: 1-2 years

Perks:
- 5 day work week/ 2 days off per week
- Multi cultural and ethnic working environment
- Business expansion and career growth

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Demi Chef

Location: Raffles/Jewel 

Job Summary: The Demi Chef role manages either the burger or lobster section and ensure that dishes are prepared, cooked and served to the company standard and specification. The Demi Chef may be required to deputise in the absence of the Chef in charge and will be required to supervise and guide junior chefs and kitchen porters.

Key Responsibilities:
- Carry out section checks when starting shift, checking production levels, stock levels, cleanliness and ensure that all ingredients are available and in sufficient quantity and quality for the days production
- Set up your section and organise it ready for service - ensure that everything is ready to hand and that you are completely ready for a busy service
- Monitor section stock levels throughout the shift and communicate regularly with Head Chef/ Sous Chef and Junior Sous Chef and have a good understanding of the kitchen screens to ensure a smooth efficient service
- Carry out temperature checks and date checks on all food items - checking that labels are completed to the HACCP standard and use-by dates are adhered to 
- Prepare dishes to B&L specification for ingredients, preparation and presentation
- Ensure that dry goods, refrigerated and frozen food stuffs are kept at correct temperatures and that the company HACCP standards and processes are maintained
- Carry out stock rotation throughout the shift - ensuring that all ingredients are fresh and that waste is minimised
- Ensure that the closing down procedures are always followed at the end of each shift and that standards of cleanliness are maintained.

Experience needed: 1-4 years

Perks:
- 5 day work week/ 2 days off per week
- Multi cultural and ethnic working environment
- Business expansion and career growth

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