Sous Chef / Chef De Partie Reports to Head Chef and Management • Running full spectrum of Kitchen including managing of kitchen cooks and assistant. • Oversee and ensure that the food quality, presentation of food and standard are kept consistency. • Ensure kitchen is clean and organised and adhere to safety and health standards. • Plan and work with F&B Manager on the roster of kitchen staff. • Check and ensure that the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed. • Check and ensure the receiving stock are correct, monitor stock and replenish when stock runs low. • Responsible for cost control and budgeting for food supplies to ensure competitiveness. • Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.

Head Chef / Chef De Cuisine Reports to Management • Responsible for preparation of food dishes in designated restaurants/outlets. • Responsible for the maintaining and adhering the Standard Operating Procedures of Kitchens. • Effectively lead the kitchen staff • In charge of staff rostering to ensure smooth operation for kitchen. • Responsible for the overall training, co-ordination, work delegation and supervision of staff, which includes ensuring staffs’ overall cleanliness in appearance and attire e.g. with proper clean uniforms and personal hygiene. • Responsible for the overall food quality, work discipline and hygiene standards of kitchen and kitchen staff. • Responsible for ensuring food and stock supplies are consistent in quality, which includes proper storage of food to keep its freshness. • Constantly conduct food tasting to ensure food are prepared in accordance to Company’s recipes and standards and review if needed. • Plan, design, review and execute new menu as and when required. • Responsible for keeping inventory, cost control and budget for food supplies to ensure sufficient food to meet demand and optimise cost and reduce wastage. • Responsible for diligently recording all recipes used and sold by the restaurants/outlets in a Master Recipes Book which is the property of the Management. • Any other duties as assigned by the Management from time to time.

F & B Outlet Manager / Assistant Outlet Manager Reports to the Management • Ensure smooth day-to-day running of outlet, including opening and closing shift duties. • Manage and train team of service executives, captains, baristas and servers to uphold high level of customer satisfaction and dining experience and adhere to outlet SOPs. • Manage and manpower including disciplinary issues. • Plan manpower including disciplinary issues. • Liaison with Kitchen Chef of e-roster administration (data input) using and computer system. • Stock-taking and management of front-of-house inventory. • Ensure high standards of cleanliness, maintenance and hygiene at outlet. • Ensure outlet meet planned sales target. • Any other duties as assigned by the Management from time to time, including assisting or being tasked to handle other outlet's duties.

Job Description To manage and oversee the business operation of food stalls as follows : - Ensure compliance to food quality, hygiene and workplace safety standards. - Coach, mentor and train service staff on a day to day operations such as such as train staff to have good service standards and cashiering knowledge, upkeep cleanlness and tidiness of workplace, etc. - Guide service staff to handle customers’ complaints. - Organise and control inventory, manage food stalls’ budget and reduce in wastage. - Plan, create and execute business strategies to sustain profitability and increase sales. - Monitor sales and provide weekly and/or monthly sales reports to Management and provide reviews on a regular basis. - Manpower planning and schedule weekly roster. - Work with various stakeholders such as HR, Marketing and Maintenance Departments on manpower issues, marketing strategies to improve on business sales and maintenance work and repairs on a regular or needs basis. - Any ad-hoc tasks assigned by Management from time to time. Criteria - Requires a minimum of Certificate in Operations/F & B/retails or related courses & 3 years related working experience. - Related hands-on problem-solving skills in managing food stall operations and able to handle customers & staffs issues. - Able to work 5 or 6 working days inclusive of weekends and public holidays. - Computer literate or IT savy.