This position reports to the Director of Corporate Affairs and Human Resources and interfaces with company management. This position is responsible to assist in the Corporate Affairs Department of Creative Eateries HQ. ESSENTIAL DUTIES AND RESPONSIBILITIES • Manage and administer Quality Control Systems across restaurant outlets and serves as key-point of contact during pre-operational checks and day-to-day functions • Ensure compliance of the company Safety, Food Safety, Quality Policy and Procedures • Conduct scheduled formal performance evaluations for Quality Assurance in addition to recommending developmental activities and evaluate the effectiveness • Carry out investigation on any non-conformance product/material and perform necessary corrective actions to ensure conformance Quality Assurance requirement • Ensure internal compliance with guidelines set by ISO 22000 and HACCP. Ensure that the company’s ISO 22000/ SFA Central Kitchen License certification is maintained continuously. • Liaise closely with pest contractor to ensure pest control management is in accordance with approved procedures. • Main point of contact for QA related matters between production, outlets, and external customers • Work closely with Management in development and improvement programs to improve work process and flow for future growth • Assist in any ad-hoc Corporate Affairs activities as assigned in relation to the operation of the business REQUIREMENTS • Min Diploma or Bachelor Degree in any discipline • Fresh graduates are welcome, candidate with experience will be an advantage • Detail oriented and meticulous with the ability to work within deadlines • Able to communicate effectively and professionally • Able to work independently and as well as in dynamic team

• Maintaining the entire kitchen operation • Preparing hot and cold dishes and executing request based on required specifications • Assisting in the planning and development of menus and recipes • Supervising, training and developing staff and ensuring consistency in work performance • Ensure quality control and presentation of the food • Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations • Maintain a planned food cost • Assisting Sous Chef

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant. ESSENTIAL DUTIES AND RESPONSIBILITIES • Assist to hit all financial targets • Assist to lead the team on each shift and ensure the company service standards are upheld • Direct customers to their tables • Explain how various menu items are prepared, describing ingredients and cooking methods • Present menus to customers and answer questions about dishes and make recommendations • Setting tables and ensuring the cleanliness of the restaurant • Serving food and beverages to customers • Work closely with other team members to ensure excellent service is provided to all customers • Take directions and guidance from managers • Safe keeping of company properties • Assist in sending daily sales report • Assist to ensure sufficient stocks supplies in restaurant for smooth operation • Assist in cleaning duties • Perform other duties as assigned by management REQUIREMENTS • Min GCE ‘O’ level or equivalent with at least 2 year of relevant experience • Experience in a supervisory or management role preferred but not required • Excellent service skills and possess a strong attention to detail • Ability to work in a high stress, fast-paced environment • Proven problem solving abilities • Possess strong leadership skills, with demonstrated ability to build relationships and manage all levels staff

• Assist in daily service operations which include taking of order, table setting, and etc • Provide recommendation appropriately • Attend to customers’ needs promptly and professionally • Adhere to safety procedures • Maintain cleanliness and the hygiene of the restaurant • Perform any other duties assigned by Manager

This position is responsible for maintaining the entire kitchen operation which include training and developing all kitchen staff and ensuring consistency in work performance. ESSENTIAL DUTIES AND RESPONSIBILITIES • Maintaining the entire kitchen operation • Preparing hot and cold dishes and executing request based on required specifications • Assisting in the planning and development of menus and recipes • Supervising, training and developing staff and ensuring consistency in work performance • Ensure quality control and presentation of the food • Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations • Assist in operations to ensure smooth operation of the restaurant. • Assist in cleaning duties • Maintain a planned food cost REQUIREMENTS • Food hygiene audit certificate (WSQ) – preferably • Basic food hygiene certificate (WSQ) • 5 years of related experience

• Food preparation • Verify that prepared food meets requirement • Ensure quality control and presentation of the food • Adhere to safety procedures • Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Preparing hot and cold dishes and executing request based on required specifications • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

-Assist in daily operations (table setting, order taking, serving of food & drinks, clearing of tables & billing) -Hosting customers and directing them to their table -Providing recommendations appropriately and attend to customers’ needs promptly & professionally -Perform any adhoc duties as assigned by the Restaurant Manager

• Food preparation • Verify that prepared food meets requirement • Ensure quality control and presentation of the food • Adhere to safety procedures • Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Preparing hot and cold dishes and executing request based on required specifications • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

-Assist in daily operations (table setting, order taking, serving of food & drinks, clearing of tables & billing) -Hosting customers and directing them to their table -Providing recommendations appropriately and attend to customers’ needs promptly & professionally -Perform any adhoc duties as assigned by the Restaurant Manager

• Food preparation • Verify that prepared food meets requirement • Ensure quality control and presentation of the food • Adhere to safety procedures • Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Preparing hot and cold dishes and executing request based on required specifications • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

-Assist in daily operations (table setting, order taking, serving of food & drinks, clearing of tables & billing) -Hosting customers and directing them to their table -Providing recommendations appropriately and attend to customers’ needs promptly & professionally -Perform any adhoc duties as assigned by the Restaurant Manager

• Food preparation • Verify that prepared food meets requirement • Ensure quality control and presentation of the food • Adhere to safety procedures • Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Preparing hot and cold dishes and executing request based on required specifications • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Perform other duties as assigned by management.

• Assist in food preparation • Verify that prepared food meets requirement • Adhere to safety procedures • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Maintaining the entire kitchen operation • Preparing hot and cold dishes and executing request based on required specifications • Assisting in the planning and development of menus and recipes • Supervising, training and developing staff and ensuring consistency in work performance • Ensure quality control and presentation of the food • Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations • Maintain a planned food cost • Assisting Sous Chef

• Assist in daily service operations which include taking of order, table setting, and etc • Provide recommendation appropriately • Attend to customers’ needs promptly and professionally • Adhere to safety procedures • Maintain cleanliness and the hygiene of the restaurant • Perform any other duties assigned by Manager

• Food preparation • Verify that prepared food meets requirement • Ensure quality control and presentation of the food • Adhere to safety procedures • Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Preparing hot and cold dishes and executing request based on required specifications • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Perform other duties as assigned by management.

• Assist in food preparation • Verify that prepared food meets requirement • Adhere to safety procedures • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Maintaining the entire kitchen operation • Preparing hot and cold dishes and executing request based on required specifications • Assisting in the planning and development of menus and recipes • Supervising, training and developing staff and ensuring consistency in work performance • Ensure quality control and presentation of the food • Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations • Maintain a planned food cost • Assisting Sous Chef

• Assist in daily service operations which include taking of order, table setting, and etc • Provide recommendation appropriately • Attend to customers’ needs promptly and professionally • Adhere to safety procedures • Maintain cleanliness and the hygiene of the restaurant • Perform any other duties assigned by Manager

• Food preparation • Verify that prepared food meets requirement • Ensure quality control and presentation of the food • Adhere to safety procedures • Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Preparing hot and cold dishes and executing request based on required specifications • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Perform other duties as assigned by management.

• Assist in food preparation • Verify that prepared food meets requirement • Adhere to safety procedures • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Maintaining the entire kitchen operation • Preparing hot and cold dishes and executing request based on required specifications • Assisting in the planning and development of menus and recipes • Supervising, training and developing staff and ensuring consistency in work performance • Ensure quality control and presentation of the food • Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations • Maintain a planned food cost • Assisting Sous Chef

• Assist in daily service operations which include taking of order, table setting, and etc • Provide recommendation appropriately • Attend to customers’ needs promptly and professionally • Adhere to safety procedures • Maintain cleanliness and the hygiene of the restaurant • Perform any other duties assigned by Manager

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Perform other duties as assigned by management.

• Assist in food preparation • Verify that prepared food meets requirement • Adhere to safety procedures • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Maintaining the entire kitchen operation • Preparing hot and cold dishes and executing request based on required specifications • Assisting in the planning and development of menus and recipes • Supervising, training and developing staff and ensuring consistency in work performance • Ensure quality control and presentation of the food • Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations • Maintain a planned food cost • Assisting Sous Chef

• Assist in daily service operations which include taking of order, table setting, and etc • Provide recommendation appropriately • Attend to customers’ needs promptly and professionally • Adhere to safety procedures • Maintain cleanliness and the hygiene of the restaurant • Perform any other duties assigned by Manager

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Perform other duties as assigned by management.

• Assist in food preparation • Verify that prepared food meets requirement • Adhere to safety procedures • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Maintaining the entire kitchen operation • Preparing hot and cold dishes and executing request based on required specifications • Assisting in the planning and development of menus and recipes • Supervising, training and developing staff and ensuring consistency in work performance • Ensure quality control and presentation of the food • Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations • Maintain a planned food cost • Assisting Sous Chef

• Assist in daily service operations which include taking of order, table setting, and etc • Provide recommendation appropriately • Attend to customers’ needs promptly and professionally • Adhere to safety procedures • Maintain cleanliness and the hygiene of the restaurant • Perform any other duties assigned by Manager

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Perform other duties as assigned by management.

• Assist in food preparation • Verify that prepared food meets requirement • Adhere to safety procedures • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

-Assist in daily operations (table setting, order taking, serving of food & drinks, clearing of tables & billing) -Hosting customers and directing them to their table -Providing recommendations appropriately and attend to customers’ needs promptly & professionally -Perform any adhoc duties as assigned by the Restaurant Manager

• Food preparation • Verify that prepared food meets requirement • Ensure quality control and presentation of the food • Adhere to safety procedures • Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Preparing hot and cold dishes and executing request based on required specifications • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

-Assist in daily operations (table setting, order taking, serving of food & drinks, clearing of tables & billing) -Hosting customers and directing them to their table -Providing recommendations appropriately and attend to customers’ needs promptly & professionally -Perform any adhoc duties as assigned by the Restaurant Manager

• Food preparation • Verify that prepared food meets requirement • Ensure quality control and presentation of the food • Adhere to safety procedures • Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Preparing hot and cold dishes and executing request based on required specifications • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

-Assist in daily operations (table setting, order taking, serving of food & drinks, clearing of tables & billing) -Hosting customers and directing them to their table -Providing recommendations appropriately and attend to customers’ needs promptly & professionally -Perform any adhoc duties as assigned by the Restaurant Manager

• Food preparation • Verify that prepared food meets requirement • Ensure quality control and presentation of the food • Adhere to safety procedures • Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations • Handle equipment, appliances, supplies and tools • Prepare and cook customer’s food order • Preparing hot and cold dishes and executing request based on required specifications • Maintain cleanliness and the hygiene of the kitchen • Understanding with and complying with the mandatory hygiene standards and requirements • Perform any other duties assigned by Chef

• Washing of operating equipment • Ensure kitchen floor is properly sanitized • Garbage disposal and maintenance of the disposal area • To store supplies and goods in storage area in an orderly manner • Other ad-hoc duties as assigned

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. • Work with chefs for efficient provisioning and purchasing of supplies. • Estimate food and beverage costs. • Supervise portion control and quantities of preparation to minimize waste. • Perform frequent checks to ensure consistent high quality of preparation and service. • Work with other management personnel to plan marketing, advertising, and any special restaurant functions. • Direct hiring, training, and scheduling of food service personnel. • Investigate and resolve complaints concerning food quality and service. • Assist in dishwashing duties. • Perform other duties as assigned by management.

-Assist in daily operations (table setting, order taking, serving of food & drinks, clearing of tables & billing) -Hosting customers and directing them to their table -Providing recommendations appropriately and attend to customers’ needs promptly & professionally -Perform any adhoc duties as assigned by the Restaurant Manager