Job Highlights

• Have a welcoming and engaging personality
• Experiences in customer services
• Fully flexible to work varying shifts

Job Description

We are looking for a passionate and experienced customer service professional to join our Retail Host team. With the overall goal of delivering a seamless and personable customer experience, our Retail Host will guide and entertain our customers and guests with confidence, warmth, and professionalism.

Key Accountabilities:

• Provide a personal assistance with shopping experience: helping the guests to navigate the store and support to find suitable products across the floor
• Deliver excellent customers service encouraging working relations and network in order to build a client base
• Actively seek casual engagement of guests (getting the lift, offering basket, greet passer-by, wayfinding)
• Help to navigate the ‘hampers world’ and ‘build your own hamper’
• Manage customer’s flow in busy areas
• Promote our products through tasting and sampling
• Help to organise (local) deliveries or taxi call
• Able to process all sales transactions including Gift Cards and Tax Refund
• Drive fresh order / Home delivery
• Support store events and history tours
• Process drink orders for the bar
• Maintain impeccable standards of presentation
• Organise appropriate training for the team

Further to this, our Retail Host will possess:

• Strong communication skills
• Energy and an understanding of pace within a busy retail environment
• Ability to work under pressure and prioritise projects
• Create and deliver an extraordinary customer experience
• Respond effectively to customer complaints and ensure follow up action is taken to prevent reoccurrence

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Job Responsibilities:

• Curate and manage well-balanced wine list that best complements the restaurants cuisine
• Source and purchase wines from distributors, wineries and suppliers, considering quality and price.
• Train and supervise restaurant staff on wine service techniques
• Ensure that the wines served by the staff are at the correct temperature and in appropriate glassware
• Provide professional recommendations on wine and food pairings to the customers
• Assist customers in selecting wines the best suit their preferences and occasion
• Keep up to date about the latest wine trends, regions and grape varieties
• Maintain a well-organised and up-to-date wine inventory
• Address customer inquiries and resolve any wine-related issues
• Set wine prices to maintain profitability while meeting customer expectations

Job Requirements:

• Multiple years of prior experience in Michelin starred restaurants and luxury establishments
• Have excellent communication skills
• Fluent in English language
• Knowledge of F&B trends and industry best practices
• Certified Sommelier (WSET 3 or Court of Master Sommeliers preferred)
• Have extensive knowledge of wine regions, grape varieties, winemaking techniques, and wine service
• Strong organizational and inventory management skills
• Excellent communication and customer service skills

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Job Description

We are searching for a Restaurant Manager (Michelin Experience Preferred) to lead our team and elevate our dining establishment to new heights. This role is suited for an individual who either has previous experience as a restaurant manager or possesses the skills and potential to excel in their first managerial position. We are seeking someone who can seamlessly collaborate with our Operations Manager to ensure optimal performance and deliver exceptional service.

Restaurant Manager (Michelin Experience Preferred)

Responsibilities:

• Lead and oversee all aspects of restaurant operations, maintaining the high standards expected in a Michelin-level establishment.
• Ensure the delivery of exceptional service experiences to all guests, consistently meeting or exceeding their expectations.
• Collaborate closely with the Operations Manager to develop and implement innovative strategies for business growth and improvement.
• Motivate and inspire teams to deliver outstanding performance, providing guidance and support as needed.
• Foster a positive work environment where staff are empowered to excel and contribute to the success of the restaurant.
• Conduct regular meetings with staff to communicate updates, provide feedback, and address any issues or concerns.
• Work with the Operations Manager to analyze financial performance, identify areas for improvement, and develop action plans.
• Ensure compliance with all company policies, procedures, and standards, including health and safety regulations.
• Manage administrative tasks related to staffing, scheduling, inventory control, and financial management.
• Handle guest inquiries, feedback, and complaints effectively, striving to resolve any issues in a timely and professional manner.
• Maintain strong relationships with suppliers, vendors, and other stakeholders to support operational needs.

Requirements:

• Previous experience working as a restaurant manager or assistant restaurant manager in a Michelin-starred or fine dining establishment is highly preferred.
• Strong leadership skills with the ability to inspire and motivate teams to achieve excellence.
• Excellent communication and interpersonal abilities, with a focus on building positive relationships with staff and guests.
• Exceptional customer service skills and a passion for delivering memorable dining experiences.
• Strong organizational and time management skills, with the ability to prioritize tasks effectively.
• Proficiency in restaurant management software and Microsoft Office suite.
• Knowledge of food and beverage operations, including inventory management and cost control.
• Flexible schedule, including evenings, weekends, and holidays, as required.
• Relevant certifications or training in hospitality management is a plus.

This role presents an exciting opportunity for a talented individual to lead our restaurant team and contribute to its ongoing success. If you have the skills, experience, and passion for excellence, we encourage you to apply for this position.

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Job Summary:

The company, a bold, refined grill, laces Indian cooking sensibilities with international flair and ingredients. They seek a passionate and skilled Chef de Partie to join their dynamic kitchen team. You will play a vital role in crafting exceptional dishes, maintaining the highest quality standards, and contributing to the success of their renowned culinary experience.

Chef de Partie Job Description:

• Prepare and plate assigned dishes from the seasonal menu, adhering to recipes and maintaining consistent quality and presentation.
• Demonstrate expertise in specific culinary techniques relevant to your designated station.
• Work independently and collaboratively with fellow cooks to ensure smooth workflow and timely completion of orders.
• Maintain a clean and organized station, following all safety and hygiene regulations.
• Minimize waste by optimizing ingredient usage and implementing sustainable practices.
• Assist senior chefs with food preparation, recipe testing, and menu development.
• Communicate effectively with colleagues to ensure a clear understanding of instructions and requests.
• Represent the company’s culinary standards by providing exceptional service and maintaining a positive attitude.

Chef de Partie Job Requirement:

• Minimum of 3 years of experience as a Line Cook or Junior Chef de Partie in a fast-paced restaurant environment.
• Strong understanding of Indian grill cuisine and proven ability to execute dishes with precision and consistency.
• Excellent knife skills and proficiency in various culinary techniques.
• Ability to work independently and as part of a team in a high-pressure environment.
• Meticulous attention to detail and a strong commitment to maintaining a clean and safe work area.
• Passion for food and a willingness to learn and grow within the culinary industry.

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Job Title: Commis Chef

Job Summary:

We are looking for a dedicated individual to join our esteemed client’s company as a Commis Chef. 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.

Commis Chef Responsibilities:

• Assist and follow instructions by Sous Chefs to perform job task
• Follow the tasks assigned by Sous Chef and complete it within the 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

Commis Chef 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

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Restaurant Supervisor:

· Work with the Restaurant management team to ensure the smooth running of the restaurant

· Help drive, motivate and encourage the teams to look for areas where we can deliver more

· Coach, counsel and train team to deliver exceptional customer service at all times

· Act as first initial point of contact for issues regarding customer complaints, service and maintenance standards

The successful candidate will be:

· Naturally welcoming and friendly and like engaging with customers

· Enjoy the pace and working in a busy environment

· Be confident in reporting to senior managers

Restaurant Supervisor Benefits:

· 5 working days per week

· Attendance bonus

· Mandatory Provident Fund

· Staff meal

· Dining and Retail staff discount

· 16 -20 days Annual Leave

· Birthday Leave, Volunteering Leave and Marriage Leave

· Healthcare

· End of year bonus

· Performance bonus

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Hostess/host ( Assistant Reception)

Our elegant dining room and beautiful cocktail bar has all the hallmarks of a great restaurant where the ambience is one of understated sophistication, outstanding food and beverage and impeccable service. This topped with one of the best 180 degree views of Victoria Harbor in Hong Kong (bar-facing, unbeatable view from the office!)

Every person plays a valuable part in ensuring we continually strive to be better and make a significant contribution in driving the success of the business. Our Front of House team embodies these values as the first point of contact for all customers.

Hostess Benefits:

• Attendance Bonus
• Mandatory Provident Fund
• 5 working days per week
• Generous staff discount
• Meal whilst on duty
• End of Year bonus
• 16-20 days annual leave

Hostess Key Roles Responsibilities:

· Work with the Head Receptionist team to ensure the smooth running of the Reception and Guest services

· Support the drive and Motivation of the team by looking for areas where they can deliver more

· Support the Head Receptionist and your colleagues to deliver exceptional customer service at all times

· Be the face of the Restaurant and the first point of contact for the Customers

· Ensure adherence to company policies, controls and standards

Key Performance Indicators:

· Ensure all our customers are welcome and engaged

· Customer feedback, health & safety standards,

· Ongoing feedback from line managers, peers and team. Ensure standard of procedures and service level (SOPs) are understood across the team and well executed

· Ensure a faultless guest experience across the restaurant and ensure any complaints are addressed immediately

· Supporting any administrative duties, ensuring they are completed accurately and on time

· Liaise with the Reservation team to ensure a smooth customer experience for our customers

Customer service:

· Demonstrate thorough product knowledge

· Ensure the Menus is displayed and is accurate

· Ensure you are aware of any menu changes and can accurately inform the customers

· Ensure all allergen information is easily available to the employees and customers

· Ensure due diligence of H&S standards free of hazards and accidents reported correctly and of minimal occurrence

· Awareness of security procedures and act upon them

· Liaise Regularly with the reservations team to ensure all customer bookings are accurate and clear

· Think widely while focusing in on important detail generating winning ideas

· Ensure a good understanding of the area so you direct the customers in the appropriate way

Operational Standards:

· Ability to multitask, prioritize and manage time effectively

· Solid interpersonal and communication skills

· Build strong relationships with other departments and your colleagues

· Ability to think quickly and rationally to ever-changing situations

· Demonstrate the desire and curiosity to become an expert within your role and the wider business

· Convey a positive outlook and approach, even in stressful situations.

· Develop an Achieving Together environment across the restaurant

· Develop supportive relationships both internally and externally

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A premier private members’ club located in the heart of Singapore. Be part of a team that take pride in curating exceptional experiences for their esteemed members, ranging from exclusive canapé parties and bespoke gatherings to high-profile events like National Day, Thanksgiving, Diwali celebrations, and collaborations with renowned brands. Providing top-notch service and creating memorable moments is at the core of everything they do.

Events Chef Job Description:

Seeking a talented and innovative Events Chef to join a vibrant culinary team. As the Events Chef, you will play a pivotal role in elevating members’ experiences through culinary excellence and creativity. You will be responsible for crafting exceptional menus and delivering high-end dining experiences for a diverse range of events.

Key Responsibilities:

• Develop imaginative and bespoke menus and tasting menus that align with the theme and nature of each event, showcasing your culinary expertise and creativity.
• Pay meticulous attention to food presentation, elevating the visual appeal of dishes to match the high standards expected.
• Maintain strict quality control standards to ensure that all dishes meet the club’s culinary excellence and member satisfaction.
• Collaborate closely with the events team to understand the event concept and requirements.
• Manage the budget allocated for each event’s culinary needs, optimizing resources without compromising on quality.
• Be adaptable and prepared to work on a wide range of events, including canapé parties, bespoke gatherings, themed celebrations, and special feasting suppers.

Events Chef Qualifications:

• Proven experience as a Chef in high-end restaurants, hotels, or exclusive clubs.
• A strong portfolio showcasing creativity and innovation in menu design and food presentation.
• Excellent knowledge of international cuisines and culinary trends.
• Strong attention to detail and commitment to quality.
• Ability to work under pressure and meet deadlines.
• Exceptional communication and teamwork skills.
• Flexibility and willingness to work evenings and weekends as required.

 Benefits:

• Competitive salary and benefits package.
• Opportunity to work in a dynamic, creative, and prestigious environment.
• Access to networking opportunities within Singapore’s exclusive members’ club.

If you are a passionate and creative chef with a flair for crafting extraordinary culinary experiences, we invite you to join this dynamic team. Help to continue to set the standard for luxury dining and memorable events in the heart of Singapore.

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The Role:

The Head Chef will be responsible for planning, organizing and leading the Kitchen Department according to company, local, and regional policies and standards. Reporting directly to the Executive Chef, the Head Chef is highly operational and not opposed to being in the kitchen and managing the flow of service.

In addition to managing teams, seasonal menus, events, and ensuring overall cleanliness and the highest health and safety standards in food handling, the Head Chef is responsible for preparing and maintaining the kitchen budget with the General Manager and Executive Chef. A successful Head Chef leads a successful team, works well under pressure, owns the overall kitchen budget, and implements systems to increase revenue streams.

Head Chef Main Duties:

• Oversee Back of House (BOH) operations team including but not limited to recruitment, on-boarding, disciplinary procedures, staff appraisals, and training.
• Ensure that health and safety policies are always adhered to and implemented.
• Delegate tasks to team and complete daily checklists that support anticipated business levels, production, a-la-carte orders, special requests, events, and dietary restrictions.
• Responsible for educating and training staff on safe work habits and proper processes as well as procedures if encountered with a dangerous or unsafe situation.
• Enforce processes to run an effective and efficient kitchen while maintaining the highest-level of standards and food quality.
• Work with the Executive Chef to purchase and produce top-quality food to create seasonal menus, and maintain recipes, pictures, and specifications.
• Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks well to ensure smooth service and kitchen operations.
• Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, and hygiene to company and local standards.

Head Chef Required Skills and Qualifications:

• Minimum of 4+ years experience working in a similar business, with consistent and stable experience.
• Inspiring leader and operational Chef with proven experience.
• Culinary-trained professional who is passionate and curious to develop and grow as a Chef.
• Experienced managing labor, purchasing, vendors, and quality control while providing results in revenue.
• Well-versed and timely email etiquette as well as good written and verbal communication.
• Experienced in training, leading, executive production and a-la-carte dining experiences.

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