Total 6 job vacancies by King's Kebab & Grill Pte. Ltd.

Operational Management

1. Planning and Supervision:Oversee daily operations in restaurants, bars, catering, and other F&B outlets.
   Coordinate with kitchen staff, service teams, and suppliers to ensure smooth operations.
   
2. Quality Control:Ensure food and beverage quality meets the organization's standards.
   Address customer feedback and resolve complaints promptly.
   
3. Health and Safety Compliance:Enforce food safety standards and compliance with local health regulations.
   Conduct regular inspections and audits to maintain hygiene standards.
   
4. Inventory Management:Monitor stock levels for food, beverages, and supplies.
   Manage procurement processes and supplier relationships to maintain quality and cost-effectiveness.
   

Financial and Strategic Management

1. Budgeting and Cost Control:Prepare and manage F&B budgets.
   Analyze profit and loss reports, controlling costs to meet financial targets.
   
2. Pricing and Menu Development:Collaborate with chefs and marketing teams to develop menus that attract customers and maximize revenue.
   Establish competitive pricing strategies for food and beverage offerings.
   
3. Sales and Promotions:Develop and implement strategies to increase F&B revenue.
   Coordinate promotional events, themed nights, or special offers.
   

Team Leadership

1. Staff Management:Recruit, train, and supervise F&B staff, ensuring they provide exceptional service.
   Set performance goals and conduct regular evaluations.
   
2. Scheduling and Coordination:Create staff schedules to ensure optimal service coverage.
   Address workforce issues such as absenteeism or performance concerns.
   
3. Employee Engagement:Foster a positive work environment to enhance team morale and reduce turnover.
   

2. Purpose of the Role

To prepare traditional and modern Indian dishes while ensuring consistency in flavor, presentation, and quality. This includes managing the kitchen operations related to Indian cuisine and maintaining hygiene and safety standards.

3. Key Responsibilities

Food Preparation and Cooking

• Prepare and cook a variety of Indian dishes, including curries, tandoori items, biryanis, dosas, and regional specialties.
• Use traditional Indian spices, herbs, and ingredients to create authentic flavors.
• Customize dishes to accommodate customer preferences or dietary restrictions (e.g., vegetarian, vegan, or gluten-free).

Menu Planning

• Collaborate with the head chef or management to design menus featuring Indian cuisine.
• Innovate new dishes while staying true to Indian culinary traditions.
• Ensure seasonal and regional availability of ingredients.

Quality Control

• Maintain consistency in taste, portion sizes, and presentation.
• Perform regular quality checks on ingredients and finished dishes.
• Ensure food safety and hygiene standards in compliance with local regulations.

Kitchen Operations

• Manage inventory for Indian spices, ingredients, and raw materials.
• Oversee the operation of specialized equipment like tandoor ovens.
• Coordinate with other kitchen staff to ensure timely and efficient service.

Cost and Waste Management

• Minimize food wastage by proper portioning and storage.
• Assist in cost control by using ingredients efficiently.

Customer Interaction

• Engage with customers to understand feedback and incorporate suggestions into the menu.
• Occasionally demonstrate Indian cooking techniques or host special culinary events.

4. Reporting Structure

• Report to Restaurant Owner.
• May supervise or train junior cooks and kitchen assistants specializing in Indian cuisine.

5. Skills and Qualifications

Skills:

• Proficiency in Indian cooking techniques, such as tempering (tadka), slow cooking, and use of a tandoor.
• Deep knowledge of Indian spices, herbs, and regional flavor profiles.
• Creativity to innovate while preserving authenticity.
• Strong organizational and multitasking abilities.

Qualifications:

• Culinary degree or certification (preferred but not always required if there’s substantial experience).
• Proven experience in cooking Indian cuisine in restaurants, catering, or hotels.
• Food safety and hygiene certification (based on local regulations).

6. Key Performance Indicators (KPIs)

• Consistency in taste, quality, and presentation.
• Customer satisfaction ratings specific to Indian dishes.
• Effective management of kitchen inventory and minimal wastage.
• Timely preparation and delivery of orders.

7. Working Conditions

• Work in a fast-paced kitchen environment.
• Handle heat, smoke, and sometimes heavy lifting of kitchen equipment.
• May involve long hours, including weekends and holidays.

8. Tools and Equipment

• Tandoor oven, frying pans, griddles, and large cooking pots.
• Grinding tools (e.g., mortar and pestle) for spice preparation.

1. Client Relationship Management:Build and maintain long-term relationships with clients and stakeholders.
   Ensure client satisfaction through effective communication and problem-solving.
   
2. Networking:Attend industry events, conferences, and meetings to expand professional networks.
   Collaborate with internal teams to address client needs and improve service delivery.
3. Goal Setting:Develop and implement strategies to achieve business growth objectives.
   Set performance targets and track progress.
   
4. Partnership Development:Explore and secure partnerships with other businesses to expand the company’s reach.
   Work with external vendors or collaborators on mutually beneficial projects.
   
   

A Business Development Manager (BDM) in an Indian restaurant plays a crucial role in driving growth and enhancing the overall performance of the establishment. Here are the key responsibilities and job scope typically associated with this position:

1. Market Research and Analysis

• Conduct market research to identify trends, customer preferences, and competitor strategies.
• Analyze data to determine potential opportunities for growth.

2. Strategic Planning

• Develop and implement business strategies to increase revenue and market presence.
• Identify new markets for expansion, including catering services or delivery options.

3. Partnership Development

• Build relationships with local businesses, event planners, and hotels to create catering and collaboration opportunities.
• Network with food bloggers, influencers, and media to promote the restaurant.

4. Marketing and Promotion

• Collaborate with the marketing team to develop promotional campaigns and events.
• Utilize social media and digital marketing to enhance brand visibility.

5. Sales Management

• Identify and pursue new sales opportunities, including corporate catering and private events.
• Monitor sales performance and set targets for the sales team.

6. Customer Relationship Management

• Foster strong relationships with existing customers to encourage repeat business.
• Gather customer feedback to improve service and offerings.

7. Financial Management

• Assist in budgeting and financial forecasting to ensure profitability.
• Monitor expenses and revenue to ensure the restaurant meets financial goals.

8. Team Collaboration

• Work closely with kitchen staff and management to ensure menu offerings meet market demands.
• Train and support staff in customer service and sales techniques.

9. Event Management

• Plan and oversee events, such as food festivals or cultural nights, to attract customers.
• Coordinate special promotions during holidays or festivals relevant to Indian cuisine.

10. Compliance and Quality Control

• Ensure the restaurant adheres to health and safety regulations.
• Maintain quality standards for food and service.

Skills and Qualifications

• Strong communication and negotiation skills.
• Experience in hospitality or food service industry.
• Knowledge of Indian cuisine and cultural nuances.
• Analytical skills for market analysis and sales forecasting.
• Proficiency in digital marketing and social media.

This role requires a blend of strategic thinking, creativity, and strong interpersonal skills to effectively promote the restaurant and drive its growth.

The Digital Marketing Manager in an Indian restaurant in Singapore is responsible for developing and executing online marketing strategies to enhance brand visibility, attract customers, and drive sales. Here’s a detailed job scope:

1. Strategy Development

• Create and implement a comprehensive digital marketing strategy aligned with the restaurant’s goals.
• Identify target audiences and tailor marketing efforts to reach them effectively.

2. Social Media Management

• Manage the restaurant’s social media profiles (e.g., Instagram, Facebook, Twitter).
• Develop engaging content that showcases the restaurant’s offerings, culture, and events.
• Monitor engagement and respond to customer inquiries and comments.

3. Content Creation

• Create high-quality visual and written content, including blog posts, videos, and promotional materials.
• Highlight unique dishes, special events, and cultural aspects of Indian cuisine.

4. SEO and Website Management

• Optimize the restaurant's website for search engines to improve visibility.
• Ensure the website is user-friendly and updated with current menus, promotions, and events.

5. Email Marketing

• Develop and manage email marketing campaigns to engage customers and promote special offers.
• Build and maintain a subscriber list, ensuring compliance with data protection regulations.

6. Online Advertising

• Plan and execute online advertising campaigns (e.g., Google Ads, Facebook Ads) to attract new customers.
• Monitor and analyze campaign performance, adjusting strategies as necessary.

7. Partnerships and Collaborations

• Collaborate with food bloggers, influencers, and local businesses to enhance brand awareness.
• Manage partnerships with delivery platforms and promotional sites.

8. Analytics and Reporting

• Use tools like Google Analytics and social media insights to track performance metrics.
• Prepare regular reports on marketing effectiveness and customer engagement.

9. Reputation Management

• Monitor online reviews and feedback on platforms like Google, TripAdvisor, and social media.
• Respond to reviews and engage with customers to maintain a positive brand image.

Skills Required:

• Proficiency in digital marketing tools and platforms.
• Strong understanding of SEO, SEM, and social media strategies.
• Excellent communication and content creation skills.
• Analytical mindset with the ability to interpret data.

Key Goals:

• Increase brand awareness and online presence.
• Drive foot traffic and online orders.
• Foster customer loyalty through engagement and communication.

This role is crucial in helping the restaurant stand out in a competitive market and connect with customers in a meaningful way.

The Head Cook in an Indian restaurant is responsible for overseeing the kitchen operations, ensuring high-quality food preparation, and maintaining culinary standards. Here’s a detailed job scope:

1. Menu Development

• Create and update the restaurant’s menu, incorporating traditional and contemporary Indian dishes.
• Experiment with recipes and presentation to enhance customer experience.

2. Food Preparation

• Supervise the preparation and cooking of dishes, ensuring authentic flavors and quality.
• Train kitchen staff in proper cooking techniques and use of spices.

3. Quality Control

• Maintain high standards of food quality and presentation.
• Conduct regular taste tests and inspections of dishes.

4. Inventory Management

• Manage inventory levels, ensuring availability of ingredients.
• Order supplies and maintain relationships with vendors for sourcing spices and other ingredients.

5. Staff Management

• Lead and supervise kitchen staff, assigning tasks and ensuring teamwork.
• Provide training and mentorship to junior cooks and kitchen staff.

6. Hygiene and Safety

• Ensure compliance with health and safety regulations in the kitchen.
• Implement and enforce food safety practices and cleanliness standards.

7. Customer Interaction

• Occasionally interact with customers to gather feedback and understand preferences.
• Address any complaints regarding food quality or service.

8. Cost Control

• Monitor food costs and waste, implementing strategies to minimize expenses.
• Contribute to budgeting and financial planning related to kitchen operations.

9. Operational Efficiency

• Streamline kitchen processes for efficient service, especially during peak hours.
• Ensure proper maintenance of kitchen equipment.

Skills Required:

• Extensive knowledge of Indian cuisine and cooking techniques.
• Strong leadership and team management abilities.
• Excellent communication skills and attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Must cook north indian tandoor,curry and chat items.Can make indian sweets