Restaurant Supervisor/ Chef De Partie

Restaurant Supervisor:

• Assist the Restaurant Manager/Assistant Manager in the daily operations of the outlet
• Ensure guests’ needs are being taken care of
• Take charge of a group for restaurant crew
• Ensure the tables are prepared for the start of operations
• Take orders, make recommendations and highlight specials
• Clean tables and ensure tables were ready for the next round of customers
• Maintain overall restaurant cleanliness both indoors and outdoors
• Perform ad-hoc duties as assigned by the manager

Chef De Partie:

• Through knowledge of menu and standard preparation of all items, recipes and restaurant menu
• Plan and prepare adequate quantities of food items for cooking according to recipes/menu
• Cook and prepare items in a timely manner
• Observe and test foods to ensure proper preparation and temperature
• Operate kitchen equipment safely and responsibly
• Ensure proper sanitization and cleanliness of surfaces and storage containers

JOB REQUIREMENTS

Restaurant Supervisor:

• Minimum 1-2 years of relevant work experience
• A high standard of personal hygiene
• A strong desire to ensure great experiences for guests
• Ideally someone with experience in Western Dining Restaurant and Wine Menu
• Able to commit to restaurant's peak period including weekends, eve of and public holidays
• Hygiene certificate would be advantageous
• 5 days work-week
• Able to perform shift duties (including Sat, Sun & PH)

Chef De Partie:

• Minimum 1 year of relevant work experience
• Valid Food and Beverage Safety and Hygiene certificate
• Ability to work in teams and attention to detail
• Positive outlook and outgoing personality
• 5 days work-week
• Able to perform shift duties (including Sat, Sun & PH)