Total 18 job vacancies by Sospiri Pte. Ltd.

Key Responsibilities:

1. Food Preparation and Cooking:Prepare and cook dishes according to the restaurant's standards and recipes.
   Ensure all dishes are presented in an appealing manner.
   
2. Station Management:Oversee a specific section of the kitchen.
   Maintain high standards of hygiene and cleanliness in the station.
   
3. Quality Control:Ensure the quality and consistency of dishes served.
   Monitor portion sizes and waste management to control costs.
   
4. Inventory and Stock Control:Assist in managing inventory and ordering supplies as needed.
   Check the freshness and quality of ingredients.
   
5. Team Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
   Train and supervise junior kitchen staff and apprentices.
   
6. Health and Safety Compliance:Adhere to health and safety regulations in the kitchen.
   Ensure proper food storage and handling practices.
   
7. Menu Development:Contribute ideas for new dishes and improvements to existing menu items.
   Stay updated on culinary trends and techniques.
   
8. Customer Satisfaction:Respond to special dietary requests and ensure customer satisfaction.
   Handle customer feedback and work to resolve any issues.
   

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Key Responsibilities:

1. Food Preparation:Assist in the preparation of ingredients such as washing, peeling, cutting, and portioning.
   Follow recipes and instructions from senior chefs to prepare basic dishes.
   
2. Cooking Assistance:Support chefs in cooking and assembling dishes.
   Learn and practice various cooking techniques under the guidance of senior chefs.
   
3. Station Support:Work at different stations in the kitchen (e.g., grill, sauté, pastry, cold kitchen) to gain diverse experience.
   Ensure the station is set up with all necessary ingredients and equipment before service.
   
4. Maintaining Cleanliness:Keep the kitchen clean and organized, adhering to hygiene and sanitation standards.
   Wash and sanitize kitchen equipment, utensils, and work areas.
   
5. Stock Management:Assist in receiving and storing deliveries properly.
   Monitor stock levels and report shortages to senior chefs.
   
6. Team Collaboration:Work effectively with other kitchen staff to ensure smooth operations.
   Communicate clearly and promptly with colleagues and supervisors.
   
7. Learning and Development:Actively seek to improve cooking skills and knowledge by learning from senior chefs.
   Attend training sessions and workshops as required.
   
8. Customer Service:Ensure dishes are prepared and presented according to the restaurant’s standards.
   Handle customer feedback professionally and make necessary adjustments as instructed by senior chefs.
   

Key Responsibilities:

1. Kitchen Management:Assist the Executive Chef in planning and developing menu items.
   Oversee and manage kitchen operations in the absence of the Executive Chef.
   Ensure all dishes are prepared and presented according to the restaurant's standards.
   
2. Staff Supervision:Supervise and coordinate the activities of kitchen staff, including line cooks, commis chefs, and kitchen assistants.
   Provide training and support to junior kitchen staff, ensuring they adhere to proper cooking techniques and hygiene standards.
   Conduct performance evaluations and address any staff issues.
   
3. Food Preparation:Oversee food preparation and ensure all dishes are cooked to the highest quality and consistency.
   Manage food plating and presentation to ensure dishes meet the restaurant’s aesthetic standards.
   Ensure timely and efficient food service during busy periods.
   
4. Inventory and Ordering:Assist in managing inventory levels and ordering supplies as needed.
   Monitor food stock and quality, ensuring freshness and proper storage of ingredients.
   Control food wastage and manage food costs effectively.
   
5. Health and Safety:Adhere to food safety and sanitation regulations, ensuring the kitchen and food preparation areas are clean and hygienic.
   Ensure all kitchen equipment is maintained and used correctly to prevent accidents and injuries.
   Implement and follow standard operating procedures for food safety.
   
6. Quality Control:Monitor and maintain the quality of food products, ensuring they meet the restaurant’s standards.
   Address and resolve any issues related to food quality or customer complaints promptly.
   
7. Collaboration:Work closely with the Executive Chef to implement new recipes and menu items.
   Collaborate with front-of-house staff to ensure smooth communication and service.
   

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

. Beverage Preparation:

• Mix and serve alcoholic and non-alcoholic drinks according to standard recipes.
• Create and serve specialty cocktails and drinks as requested by customers.
• Ensure consistency in the taste, presentation, and quality of all beverages.

2. Customer Service:

• Greet customers warmly and engage with them in a friendly manner.
• Take beverage orders from customers and servers.
• Provide recommendations and answer questions about drink selections.
• Address customer complaints or concerns promptly and professionally.

3. Bar Maintenance and Cleanliness:

• Maintain a clean and organized bar area, including bar tops, counters, and equipment.
• Wash and sanitize glassware, utensils, and bar tools regularly.
• Monitor and manage stock levels of liquor, mixers, and other bar supplies.
• Restock bar supplies and inventory as needed.

4. Compliance and Safety:

• Adhere to all local, state, and federal laws regarding the sale and consumption of alcoholic beverages.
• Ensure responsible alcohol service by checking IDs and managing customer intoxication levels.
• Follow health and safety regulations to maintain a safe working environment.

5. Financial Transactions:

• Handle cash, credit card, and other payment transactions accurately.
• Manage tabs and ensure proper billing for all orders.
• Balance the cash register at the end of each shift.

6. Team Collaboration:

• Work closely with servers, bar backs, and kitchen staff to ensure efficient service.
• Communicate effectively with team members to coordinate orders and ensure customer satisfaction.
• Assist in training new bartenders and bar staff as needed.

7. Event Support:

• Assist in setting up and serving at special events, parties, or private functions hosted at the restaurant.
• Create and manage drink menus for special events.

Key Responsibilities:

1. Food Preparation and Cooking:Prepare and cook dishes according to the restaurant's standards and recipes.
   Ensure all dishes are presented in an appealing manner.
   
2. Station Management:Oversee a specific section of the kitchen.
   Maintain high standards of hygiene and cleanliness in the station.
   
3. Quality Control:Ensure the quality and consistency of dishes served.
   Monitor portion sizes and waste management to control costs.
   
4. Inventory and Stock Control:Assist in managing inventory and ordering supplies as needed.
   Check the freshness and quality of ingredients.
   
5. Team Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
   Train and supervise junior kitchen staff and apprentices.
   
6. Health and Safety Compliance:Adhere to health and safety regulations in the kitchen.
   Ensure proper food storage and handling practices.
   
7. Menu Development:Contribute ideas for new dishes and improvements to existing menu items.
   Stay updated on culinary trends and techniques.
   
8. Customer Satisfaction:Respond to special dietary requests and ensure customer satisfaction.
   Handle customer feedback and work to resolve any issues.
   

Job Summary:The Assistant Manager will assist the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional customer service, and maintaining high standards of quality, cleanliness, and efficiency. This position requires strong leadership skills, attention to detail, and the ability to effectively communicate and collaborate with team members.

Key Responsibilities:

1. Team Leadership: Support the Restaurant Manager in leading and motivating the restaurant team to achieve performance goals and deliver outstanding service.
2. Operations Management: Assist in managing day-to-day operations, including opening and closing procedures, inventory control, scheduling, and ensuring compliance with company policies and procedures.
3. Customer Service: Interact with customers to ensure satisfaction, address concerns, and resolve any issues in a timely and professional manner.
4. Training and Development: Support training initiatives for new and existing staff members, ensuring they have the knowledge and skills necessary to perform their roles effectively.
5. Financial Management: Assist in managing expenses, labor costs, and inventory levels to achieve financial targets and maximize profitability.
6. Quality Control: Monitor food quality, presentation, and adherence to safety and sanitation standards, taking corrective action as needed.
7. Problem-Solving: Address operational challenges and resolve conflicts or issues that arise during shifts, maintaining a positive and solutions-oriented approach.
8. Sales and Marketing Support: Assist in implementing marketing strategies, promotions, and initiatives to drive sales and attract new customers.
9. Communication: Maintain clear and open communication with staff, management, and other departments to ensure a cohesive and collaborative work environment.
10. Compliance: Ensure compliance with all relevant health, safety, and licensing regulations, as well as company policies and procedures

Managing staff: The GM manages and supervises all staff, including servers, chefs, and kitchen staff. They are responsible for hiring, training, and scheduling staff, as well as handling any disciplinary actions when necessary.

Ensuring customer satisfaction: The GM ensures that customers are satisfied with their dining experience. This involves responding to customer feedback, handling complaints, and making sure that all staff are providing excellent customer service.

Managing finances: The GM is responsible for managing the restaurant's finances. This includes creating and managing budgets, tracking expenses, and ensuring that the restaurant is profitable.

Creating and implementing policies and procedures: The GM creates and implements policies and procedures to ensure that the restaurant runs smoothly. This may include setting standards for food quality, service, and cleanliness.

Maintaining inventory: The GM is responsible for maintaining inventory of food, beverages, and supplies. They ensure that the restaurant has enough inventory to meet demand and avoid running out of critical items.

Overseeing marketing and promotions: The GM oversees marketing and promotions for the restaurant. This includes developing marketing strategies, creating advertisements, and promoting the restaurant to attract new customers.

Ensuring compliance with regulations: The GM ensures that the restaurant complies with all local, state, and federal regulations. This includes health and safety regulations, labour laws, and any other relevant regulations.

Overall, the GM plays a critical role in the success of a restaurant by managing staff, ensuring customer satisfaction, managing finances, creating and implementing policies and procedures, maintaining inventory, overseeing marketing and promotions, and ensuring compliance with regulations.

Responsibilities:

1. Bartending Excellence: Lead by example in providing exceptional bartending service, including crafting high-quality cocktails, recommending beverages, and ensuring prompt and friendly service to guests.
2. Team Leadership: Supervise and train bar staff, including bartenders, barbacks, and beverage servers. Set performance expectations, provide ongoing feedback, and facilitate professional development opportunities for team members.
3. Menu Development: Collaborate with the Bar Manager and culinary team to develop creative and innovative beverage menus that align with the restaurant's concept and appeal to guests. Stay informed about industry trends and incorporate new ingredients, techniques, and flavors into the beverage program.
4. Inventory Management: Manage bar inventory, including ordering supplies, conducting regular stock counts, and monitoring product usage to minimize waste and optimize profitability. Ensure accurate record-keeping of inventory levels and costs.
5. Customer Service: Foster a welcoming and hospitable atmosphere at the bar, greeting guests warmly, and ensuring their needs are met promptly and courteously. Address any customer concerns or complaints effectively to ensure a positive dining experience.
6. Quality Control: Maintain high standards of beverage quality, presentation, and consistency. Train staff on proper techniques for preparing and serving beverages, including garnishing and glassware presentation.
7. Compliance: Ensure compliance with all applicable health, safety, and alcohol service regulations. Maintain up-to-date knowledge of local liquor laws and ensure that all staff members adhere to responsible alcohol service practices.
8. Sales and Promotion: Actively promote beverage sales through suggestive selling techniques, seasonal promotions, and special events. Monitor sales trends and adjust inventory levels and pricing strategies to maximize revenue.
9. Bar Maintenance: Oversee the cleanliness and organization of the bar area, including bar equipment, storage areas, and workstations. Coordinate maintenance and repairs as needed to ensure a safe and sanitary environment for staff and guests.
10. Financial Management: Assist in budget planning and cost control measures to achieve financial targets. Monitor bar expenses, analyze financial reports, and identify opportunities for cost savings and revenue enhancement.

Job Summary:The Assistant Manager will assist the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional customer service, and maintaining high standards of quality, cleanliness, and efficiency. This position requires strong leadership skills, attention to detail, and the ability to effectively communicate and collaborate with team members.

Key Responsibilities:

1. Team Leadership: Support the Restaurant Manager in leading and motivating the restaurant team to achieve performance goals and deliver outstanding service.
2. Operations Management: Assist in managing day-to-day operations, including opening and closing procedures, inventory control, scheduling, and ensuring compliance with company policies and procedures.
3. Customer Service: Interact with customers to ensure satisfaction, address concerns, and resolve any issues in a timely and professional manner.
4. Training and Development: Support training initiatives for new and existing staff members, ensuring they have the knowledge and skills necessary to perform their roles effectively.
5. Financial Management: Assist in managing expenses, labor costs, and inventory levels to achieve financial targets and maximize profitability.
6. Quality Control: Monitor food quality, presentation, and adherence to safety and sanitation standards, taking corrective action as needed.
7. Problem-Solving: Address operational challenges and resolve conflicts or issues that arise during shifts, maintaining a positive and solutions-oriented approach.
8. Sales and Marketing Support: Assist in implementing marketing strategies, promotions, and initiatives to drive sales and attract new customers.
9. Communication: Maintain clear and open communication with staff, management, and other departments to ensure a cohesive and collaborative work environment.
10. Compliance: Ensure compliance with all relevant health, safety, and licensing regulations, as well as company policies and procedures

Job Summary:The Assistant Manager will assist the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional customer service, and maintaining high standards of quality, cleanliness, and efficiency. This position requires strong leadership skills, attention to detail, and the ability to effectively communicate and collaborate with team members.

Key Responsibilities:

1. Team Leadership: Support the Restaurant Manager in leading and motivating the restaurant team to achieve performance goals and deliver outstanding service.
2. Operations Management: Assist in managing day-to-day operations, including opening and closing procedures, inventory control, scheduling, and ensuring compliance with company policies and procedures.
3. Customer Service: Interact with customers to ensure satisfaction, address concerns, and resolve any issues in a timely and professional manner.
4. Training and Development: Support training initiatives for new and existing staff members, ensuring they have the knowledge and skills necessary to perform their roles effectively.
5. Financial Management: Assist in managing expenses, labor costs, and inventory levels to achieve financial targets and maximize profitability.
6. Quality Control: Monitor food quality, presentation, and adherence to safety and sanitation standards, taking corrective action as needed.
7. Problem-Solving: Address operational challenges and resolve conflicts or issues that arise during shifts, maintaining a positive and solutions-oriented approach.
8. Sales and Marketing Support: Assist in implementing marketing strategies, promotions, and initiatives to drive sales and attract new customers.
9. Communication: Maintain clear and open communication with staff, management, and other departments to ensure a cohesive and collaborative work environment.
10. Compliance: Ensure compliance with all relevant health, safety, and licensing regulations, as well as company policies and procedures

Responsibilities:

1. Bartending Excellence: Lead by example in providing exceptional bartending service, including crafting high-quality cocktails, recommending beverages, and ensuring prompt and friendly service to guests.
2. Team Leadership: Supervise and train bar staff, including bartenders, barbacks, and beverage servers. Set performance expectations, provide ongoing feedback, and facilitate professional development opportunities for team members.
3. Menu Development: Collaborate with the Bar Manager and culinary team to develop creative and innovative beverage menus that align with the restaurant's concept and appeal to guests. Stay informed about industry trends and incorporate new ingredients, techniques, and flavors into the beverage program.
4. Inventory Management: Manage bar inventory, including ordering supplies, conducting regular stock counts, and monitoring product usage to minimize waste and optimize profitability. Ensure accurate record-keeping of inventory levels and costs.
5. Customer Service: Foster a welcoming and hospitable atmosphere at the bar, greeting guests warmly, and ensuring their needs are met promptly and courteously. Address any customer concerns or complaints effectively to ensure a positive dining experience.
6. Quality Control: Maintain high standards of beverage quality, presentation, and consistency. Train staff on proper techniques for preparing and serving beverages, including garnishing and glassware presentation.
7. Compliance: Ensure compliance with all applicable health, safety, and alcohol service regulations. Maintain up-to-date knowledge of local liquor laws and ensure that all staff members adhere to responsible alcohol service practices.
8. Sales and Promotion: Actively promote beverage sales through suggestive selling techniques, seasonal promotions, and special events. Monitor sales trends and adjust inventory levels and pricing strategies to maximize revenue.
9. Bar Maintenance: Oversee the cleanliness and organization of the bar area, including bar equipment, storage areas, and workstations. Coordinate maintenance and repairs as needed to ensure a safe and sanitary environment for staff and guests.
10. Financial Management: Assist in budget planning and cost control measures to achieve financial targets. Monitor bar expenses, analyze financial reports, and identify opportunities for cost savings and revenue enhancement.

Responsibilities:

1. Supervise Bar Operations: Assist in the management of all aspects of the bar, including staff scheduling, training, and performance evaluation. Ensure that all team members adhere to company policies and standards.
2. Customer Service: Provide excellent customer service by greeting guests, taking orders, and addressing any concerns or complaints promptly and professionally. Ensure that guests have a positive experience at the bar.
3. Inventory Management: Assist in maintaining accurate inventory records and ordering supplies as needed. Monitor stock levels to minimize waste and maximize profitability.
4. Quality Control: Ensure that all beverages served meet quality standards and are prepared according to established recipes. Monitor the cleanliness and organization of the bar area to maintain a safe and hygienic environment.
5. Staff Training and Development: Assist in training new bar staff on company procedures, product knowledge, and customer service standards. Provide ongoing coaching and support to help team members excel in their roles.
6. Sales and Promotion: Collaborate with the marketing team to develop promotions and special events to drive sales and attract customers to the bar. Monitor sales trends and adjust strategies as needed to achieve revenue targets.
7. Compliance: Ensure compliance with all relevant health, safety, and licensing regulations. Maintain up-to-date knowledge of alcohol laws and regulations to ensure legal and responsible service.
8. Financial Management: Assist in budget planning and cost control measures to maximize profitability. Monitor expenses, analyze financial reports, and identify opportunities for cost savings.
9. Team Collaboration: Work closely with other departments, such as the kitchen and serving staff, to coordinate service and ensure a seamless dining experience for guests. Foster a positive and collaborative work environment among bar staff and other team members.
10. Continuous Improvement: Stay informed about industry trends, new products, and innovative techniques in bartending and mixology. Identify opportunities for improvement and implement changes to enhance the efficiency and effectiveness of bar operations.