Total 7 job vacancies by Fotia Pte. Ltd.

General Duties

Dishwashers cum Cleaners are responsible for ensuring the cleanliness and sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods. Additionally, dishwashers are expected to keep the dishwashing area clean and safe.

Responsibilities

• Scrape, rinse, and load dishes and utensils into dishwasher machine
• Wash and sanitise all pans, utensils, and dishes
• Clean, sanitise, and maintain dishwashing machine
• Unload dishes and utensils from dishwasher machine and organize them properly
• Empty trash containers and remove trash regularly
• Maintain a clean work area and kitchen by sweeping and mopping as needed
• Perform additional cleaning duties on the facility as requested
• Clean food preparation stations and equipment
• Maintain a high standard of personal hygiene, observe all guidelines pertaining to dishwasher’s SOP & WSH practices

General Duties

• Responsible for the daily operation of the kitchen department.
• To ensure that food quality is of high standards and consistency.
• Ability to multitask and work efficiently under pressure
• Good time management, communication and interpersonal skills
• To ensure that the department's rules and regulations are observed at all times
• Maintain a positive and professional approach with coworkers and customers

Responsibilities

• Supervises and coordinates the function of kitchen employees while facilitating the management of costs that contributes to the overall profit.
• Ensuring that food quality is consistently of good quality to satisfy the palate of the guests.
• Ensures that all standard recipes are followed in the preparation process.
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Practices safe work habits and take a consultative role in assisting and maintaining a clean, tidy work area that produces a healthy and safe working place that minimizes our impact on the environment.
• Ensures all equipment is kept in good working order and are used only for the purpose for which it was intended.
• Responsible in the organizing the rotation of the concepts of new dishes.
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Order supplies to stock inventory appropriately.

Preferred Qualification & Experience

• GCE 'N'/ 'O' level or Diploma in Culinary Arts.
• 3 years of relevant culinary experience preferably in a Western restaurant.
• Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures.
• Understand Greek culture and have good working knowledge of Greek cuisine would be advantageous but not compulsory.
• Ability to speak standard Greek language would be an advantage as candidate may need to face Greek customers.
• Able to work on weekends, eve of public holidays and public holidays.
• Able to work on 5.5 - days’ work week schedule

General Duties

• Responsible for the daily operation of the kitchen department.
• To ensure that food quality is of high standards and consistency.
• Ability to multitask and work efficiently under pressure
• Good time management, communication and interpersonal skills
• To ensure that the department's rules and regulations are observed at all times

Responsibilities

• Supervises and coordinates the function of kitchen employees while facilitating the management of costs that contributes to the overall profit.
• Ensuring that food quality is consistently of good quality to satisfy the palate of the guests.
• Ensures that all standard recipes are followed in the preparation process.
• Practices safe work habits and take a consultative role in assisting and maintaining a clean, tidy work area that produces a healthy and safe working place that minimizes our impact on the environment.
• Ensures all equipment is kept in good working order and are used only for the purpose for which it was intended.
• Responsible in the organizing the rotation of the concepts of new dishes.

Preferred Qualification & Experience

• GCE 'N'/ 'O' level or Diploma in Culinary Arts.
• 3 years of relevant culinary experience in restaurants.
• Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures.
• Understand Greek culture and have good working knowledge of Greek cuisine would be advantageous but not compulsory.
• Able to work on weekends, eve of public holidays and public holidays.
• Able to work on 5.5 - days’ work week schedule

Job Responsibilities:

• Deliver the highest level of service and attentiveness to our guests
• Highlight specials and make menu recommendations, take orders, and attend to special requests
• Training will be provided for you to be part of this cosy Greek Restaurant
• Cross training in wines, bar and kitchen will be provided for team members who show interest in career progression

What we are looking for:

• No experience is needed (Just passionate about learning)
• A spirit of hospitality and interest in ensuring that guests have a great experience
• Highly energetic, reliable and good team player with an engaging personality

From the decor to the dishes, everything about this restaurant feels like it was lifted out straight from Athens.

As with any Greek restaurant, the menu here features traditional dishes like Moussaka, a rich dish of minced meat cooked in a tomato sauce, layered with eggplant and bechamel sauce. The Gemista is an excellent option for health-conscious diners, as it features a capsicum stuffed with rice, tomato, and a range of other herbs. The Kritharaki Thalassina is the Greek take on a traditional seafood risotto, and consists of a mix of seafoods cooked with orzo and then generously seasoned with traditional Greek herbs. Indulge your sweet teeth with the Baklava - filo pastry sweetened with honey and filled with nuts.

And being a restaurant with 75% Greek regular customer, the Resturant manager in Fotia will be required to speak basic or entry level of Hellenic language.

- A minimum of 3 years experiences in supervising or managing a restaurant, function centre pr catering outlet;

- Demonstrated high level of initiative and leadership;

- Sound knowledge of purchasing and stock control practice in relation to restaurant stock;

- Present self as a professional hospitality industry role model;

- Willingness to work hours appropriate to support the operations of the restaurant schedule and additional activities

General Duties

• Responsible for the daily operation of the kitchen department.
• To ensure that food quality is of high standards and consistency.
• Ability to multitask and work efficiently under pressure
• Good time management, communication and interpersonal skills
• To ensure that the department's rules and regulations are observed at all times
• Maintain a positive and professional approach with coworkers and customers

Responsibilities

• Supervises and coordinates the function of kitchen employees while facilitating the management of costs that contributes to the overall profit.
• Ensuring that food quality is consistently of good quality to satisfy the palate of the guests.
• Ensures that all standard recipes are followed in the preparation process.
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Practices safe work habits and take a consultative role in assisting and maintaining a clean, tidy work area that produces a healthy and safe working place that minimizes our impact on the environment.
• Ensures all equipment is kept in good working order and are used only for the purpose for which it was intended.
• Responsible in the organizing the rotation of the concepts of new dishes.
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Order supplies to stock inventory appropriately.

Preferred Qualification & Experience

• GCE 'N'/ 'O' level or Diploma in Culinary Arts.
• 3 years of relevant culinary experience preferably in a Western restaurant.
• Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures.
• Understand Greek culture and have good working knowledge of Greek cuisine would be advantageous but not compulsory.
• Ability to speak standard Greek language would be an advantage as candidate may need to face Greek customers.
• Able to work on weekends, eve of public holidays and public holidays.
• Able to work on 5.5 - days’ work week schedule

From the decor to the dishes, everything about this restaurant feels like it was lifted out straight from Athens.

As with any Greek restaurant, the menu here features traditional dishes like Moussaka, a rich dish of minced meat cooked in a tomato sauce, layered with eggplant and bechamel sauce. The Gemista is an excellent option for health-conscious diners, as it features a capsicum stuffed with rice, tomato, and a range of other herbs. The Kritharaki Thalassina is the Greek take on a traditional seafood risotto, and consists of a mix of seafoods cooked with orzo and then generously seasoned with traditional Greek herbs. Indulge your sweet teeth with the Baklava - filo pastry sweetened with honey and filled with nuts.

And being a restaurant with 75% Greek regular customer, the Resturant manager in Fotia will be required to speak basic or entry level of Hellenic language.

- A minimum of 3 years experiences in supervising or managing a restaurant, function centre pr catering outlet;

- Demonstrated high level of initiative and leadership;

- Sound knowledge of purchasing and stock control practice in relation to restaurant stock;

- Present self as a professional hospitality industry role model;

- Willingness to work hours appropriate to support the operations of the restaurant schedule and additional activities