We believe that our people are the driving force behind our success. So at Lao Huo Tang, we are always on the lookout for dynamic and committed team players to join our strong family in delivering our promise to our customers.

We aim to help everyone in our team maximise his or her fullest potential, with our attractive remuneration packages and career prospects.

If you want to be part of a passionate team that believes in delivering only the best, send us an email at with your details resume and a recent photograph, along with your desired job position and expected remuneration. Or give us a call at +65 6758 1706

Positions Available

  1. Restaurant Manager
    Duties & Responsibilities
    – Coordinating daily Front of the House and Back of the House restaurant operations
    – Delivering superior service and maximizing customer satisfaction
    – Responding efficiently and accurately to customer complaints
    – Regularly review product quality and research new vendors
    – Organize and supervise shifts
    – Appraise staff performance and provide feedback to improve productivity
    – Estimate future needs for goods, kitchen utensils and cleaning products
    – Ensure compliance with sanitation and safety regulations
    – Manage restaurant’s good image and suggest ways to improve it
    – Control operational costs and identify measures to cut waste
    – Create detailed reports on weekly, monthly and annual revenues and expenses
    – Promote the brand in the local community through word-of-mouth and restaurant events
    – Recommend ways to reach a broader audience (e.g. discounts and social media ads)
    – Train new and current employees on proper customer service practices
    – Implement policies and protocols that will maintain future restaurant operations
    * Salary varies depending on experiences *

  2. Service Crew
    Duties & Responsibilities
    – Ensure service offered is of the highest quality and make the guest feel welcome at all times.
    – Ensure the Restaurant is clean and tidy at all times.
    – Ensure all workstation are fully stocked and is operationally ready.
    – Ensure all soiled dishes are cleared from the stations.
    – Prepare and turnover tables for the next guest.
    – Assist customers in their needs and request.
    – Assist the team leader/outlet manager in running the daily operations.
    – Any other duties assigned by supervisor.
    * Salary varies depending on experiences *

  3. Cashier
    Duties & Responsibilities
    – Manage guest reservation system.
    – Set table according to the type of event and service standard.
    – Maintain cleanliness of work area throughout the day.
    – Welcome and acknowledge all guests according to company standards.
    – Develop and maintain positive working relations with the team.
    – Take food and beverages orders from guests, enter orders in Point-Of-Sale System (POS) which relays orders to the kitchen.
    – Deliver food and beverages from kitchen and bar to guest in a timely manner.
    – Perform cashiering duties.
    – Any ad-hoc duties as requested by manager.
    * Salary varies depending on experiences *

  4. Head Chef
    Duties & Responsibilities
    -Controlling and directing the food preparation process and any other relative activities
    – Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
    – Approving and “polishing” dishes before they reach the customer
    – Control and direct the food preparation process and any other relative activities
    – Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
    – Approve and “polish” dishes before they reach the customer
    – Plan orders of equipment or ingredients according to identified shortages
    – Arrange for repairs when necessary
    – Be fully in charge of hiring, managing and training kitchen staff
    – Remedy any problems or defects
    – Oversee the work of subordinates
    – Estimate staff’s workload and compensations
    – Comply with nutrition and sanitation regulations and safety standards
    * Salary varies depending on experiences *

  5. Chef
    Duties & Responsibilities
    – Cooks guests’ orders according to their preferences
    – Employs food safety best practices and makes sure that all kitchen staff members do the same
    – Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
    – Selects choice ingredients that will give dishes the best flavour
    – Experiments to come up with new specialties that will draw diners into the restaurant
    – Coaches the sous chef and other members of the kitchen staff, so they perform at their best
    – Determines how much food to order and maintains an appropriate supply at the restaurant
    – Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
    – Works quickly and accurately during busy periods, such as weekends and evenings
    – Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
    – Takes direction and works with the restaurant’s administrative team
    * Salary varies depending on experiences *

  6. Assistant Chef
    Duties & Responsibilities
    – Refer to list of needed ingredients on a day-to-day basis and check inventory
    – Acquire ingredients not available in storage prior to the start of the day
    – Inform kitchen staff of their schedules and delegate appropriate duties
    – Prepare ingredients by chopping vegetables and meats
    – Assist head chef in cooking dishes according to set recipes
    – Monitor food budgets and make sure that all supplies are bought within the set budget
    – Make arrangements to store food items in a safe and orderly manner
    – Rotate frozen food items as standardized in the kitchen rule book
    – Hand ingredients and utensils to head chef during food preparation activities
    – Maintain kitchen order by ensuring cleanliness of tables, counters and work areas
    – Oversee cleanliness and maintenance of kitchen equipment and utensils
    – Operate kitchen equipment such as ovens and grills for cooking purposes
    – Maintain knowledge of all recipes so that the head chef’s place can be filled in effectively in case of absenteeism
    – Set prepared dishes so that they look aesthetically pleasing
    – Make-certain that appropriate portions have been dished out
    – Deal with customers’ complaints and / or suggestions
    * Salary varies depending on experiences *

  7. Kitchen Crew
    Duties & Responsibilities
    – Take orders from head chefs about regular order preparation and daily specials.
    – Prepare ingredients such as meats and vegetables that need to be used for food preparation purposes.
    – Make availability of fresh ingredients possible on a daily basis.
    – Cut, slice and puree vegetables and fruits and store them properly.
    – Rotate food items in cold storage and trash any expired items.
    – Sort, chop and store food items that need to be used for cooking purposes.
    – Assist the head chef in cooking items from the menu by following standard recipes.
    – Assure the cleanliness and sanitization of all work areas such as counter tops.
    – Arrange for ovens and cooking ranges to be set at proper heat levels.
    – Arrange uncooked food in dishes and place them in ovens or in cookers for preparation purposes.
    – Monitor the time needed for each dish to cook and remove cooked dishes.
    – Aesthetically place food items on plates and platters for serving purposes.
    – Place prepared dishes and platters on trays to make them ready for serving.
    – Clean and sanitize kitchen floors, ovens and other cooking equipment on a periodic basis.
    – Wash and dry dishes, flatware and glasses and throw away trash in trash receptacles.
    * Salary varies depending on experiences *

Career Opportunity

Share This