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 *

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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 *

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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 *

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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 *

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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 *

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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 *

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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 *