WE ARE HIRING!
Sous Chef
A Sous Chef is a key member of the kitchen team in a restaurant or hotel, working under the head chef. They assist in managing kitchen operations, including food preparation, cooking, and plating. The Sous Chef is responsible for supervising kitchen staff, ensuring food quality and consistency, and maintaining kitchen cleanliness and safety standards. They also contribute to menu development, inventory management, and cost control measures.
Qualifications :Â
- Minimum 2 years experience in related position
- Diploma in culinary or similar qualification
- Leadership experience within a professional kitchen environment
- Strong skills with menu planning, inventory and management of supplies
- Able to handle guest requests, consistently delight and satisfy guests
- Able to work a flexible schedule, with team and under pressure
- A passionate, creative and good interpersonal skills
- Experience in a standalone F&B operation is a plus
Waiter/Waitress
A waiter or waitress is a frontline hospitality staff member responsible for providing food and beverage service to guests in restaurants, cafes, or other dining establishments. They play a crucial role in ensuring a positive dining experience for customers by delivering excellent service.
Qualifications :Â
- Fluent in English (other foreign language is a plus)
- Minimum 1 year experience as waiter or waitress
- Friendly, well groomed and good personality
- Able to work a variety of shifts
- A passion and enthusiasm in F&B industry
- Good negotation and communication skills
- Experience in managing reservations
- Experience with cash register and POS system