Total 9 job vacancies by Lucky Cafes Pte. Ltd.

We, Lucky Cafes Pte Ltd, are searching for an experienced- skilled chef to deliver exceptional dining experiences that exceed customers’ expectations. The chef will cook meals, prep ingredients, and ensure our high safety and cleanliness standards are met. The chef will also provide strong leadership to other kitchen staff, delegating tasks and providing guidance. Our food taster is multi nationalities

Objectives of this role

• Create delicious meals, appetizers, sides, and desserts
• Maintain high standards for our food and equipment, helping us determine what needs to be ordered or repaired in advance
• Create and prepare new menu items or specials, as needed
• Take our menu and reputation to the next level by leveraging your expertise, industry knowledge, and culinary creativity
• Ensure that food safety and sanitation standards are met at all times
• Take charges all of reserved or instant order request for walk in and catering

Responsibilities

• Analyse the menu and oversee kitchen setup and ingredient prep, delegating tasks as needed
• Oversee kitchen operations, ensuring that everything runs smoothly and customers receive their food in a timely manner
• Cook entrees and prepare other menu items such as Pho, appetizers, salads, dressings, sauces
• Ensure that food is unspoiled and kitchen equipment is functional, ordering supplies and restocking ingredients as needed
• Train new kitchen staff in operations and techniques, providing guidance, and instruction
• Oversee the cleaning and sanitizing of kitchen equipment and workstations

Skills and qualifications

• Advanced knowledge of cooking and food preparation techniques
• Excellent communication skills and enthusiasm for teamwork
• Familiarity with a range of kitchen equipment
• Comfort studying a recipe, determining appropriate steps, and delegating tasks accordingly
• Strong leadership skills and an ability to provide clear instructions to other members of the kitchen staff
• Certification relevant to state or country of employment, such as a food handler certificate

Preferred qualifications

• Culinary degree or on-the-job experience
• Experience in a head of chef position
• In-depth knowledge of food safety and sanitation regulations
• Familiarity with the restaurant industry and the latest industry news
• Strong sense of culinary creativity
• Experience cooking with diverse ingredients

Responsibilities

• Monitoring restaurant operations to ensure compliance with food safety standards and industry regulations
• Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality
• Reviewing financial reports to identify ways to improve profitability
• Ensuring that all employees are aware of any upcoming events or promotions so they can be promoted through social media channels
• Reviewing menus with chefs to ensure food quality standards are being met
• Managing the scheduling of employees to ensure adequate coverage during peak hours without overstaffing during slow times
• Hiring and training new employees, as well as terminating workers who are consistently underperforming or disruptive
• Maintaining communication with vendors to ensure that food supplies are adequate and prices are competitive
• Establishing long-term business goals and objectives to improve the overall performance of the restaurant

Responsibilities

1. Coordinate daily front of the house and back of the house restaurant operations.

2. Deliver superior service and maximize customer satisfaction.

3. Organize and supervise shifts (morning, afternoon and midnight shift).

4. Respond efficiently and accurately to customer complaints.

5. Regularly review product quality and research new vendors.

6. Estimate future needs for goods, kitchen utensils and cleaning products.

7. Ensure compliance with sanitation and safety regulations.

8. Manage restaurant's good image and suggest ways to improve it.

9. Control operational costs and identify measures to cut waste.

10. Create detailed reports on weekly, monthly and aannual revenues and expenses

Requirements

1. Proven work experience as a restaurant supervisor.

2. Proven customer service experience as an operation supervisor.

3. Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers.

4. Familiarity with restaurant management software.

5. Strong leadership, motivational and people skills.

6. Acute financial management skills.

7. Bachelor of degree in business management; administration; hospitality management; or culinary schooling is a plus.

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation, and guidelines are implemented, adhered to, and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for foodservice establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous-vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Grind wet flour.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at the supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

Responsibilities

• Check, upload menu to all delivery channel. Liaise with delivery partner regards ordering.
• Greet each guest promptly, courteously with eye contact, smile and good body posture. Hands-on in providing an effective, efficient and personalized service to our customers.
• Supporting restaurant management in overseeing daily operations, manage staff schedule, works role, responsibility and supervise every kitchen and dining room activity to ensure customer satisfaction always.
• Conduct training and educate new staff on restaurant operations. Check and update menu to deliver channels if any changes liaise with delivery partner regards ordering.
• Assist in the hiring and training of new employees as well as the continuous training of existing staff. Review staff performance record and provide training to help improve staff performance, when necessary.
• Manage social channel and marketing.
• Manage other supervisor role given by superior.
• Ensure service excellent is maintained at all times and investigate the cause of customer complaints/feedback and take remedial actions Manage social channel and marketing.
• To ensure all stock is available at all times and to order with the relevant department when necessary. Work with staff to project future needs for kitchen supplies, goods, and cleaning products.
• Key orders in the Point-of-Sale (POS) system efficiently.
• Take bookings for buffet catering/dining-in or from customers in person, over the phone, or online, record them and assign tables by their requests and the suggestions of the automated system.
• Maintain a high ratio of return customers through great service.
• Review the progress and success of restaurant, making adjustments or pitching ideas for the restaurant as necessary.
• Collaborating with sales, marketing, advertising menu by planning promotional marketing campaigns.
• Assisting with the design, negotiation and placement of billboards, social media ads and email blasts.

Requirement

Leadership skills

Written and verbal communication skills

Problem-solving skills

Negotiation skills

Patience, compassion and empathy

A passion for customer satisfaction

Time management skills

Readiness to learn

Responsibilities

1. Coordinate daily front of the house and back of the house restaurant operations.

2. Deliver superior service and maximize customer satisfaction.

3. Organize and supervise shifts (morning, afternoon and midnight shift).

4. Respond efficiently and accurately to customer complaints.

5. Regularly review product quality and research new vendors.

6. Estimate future needs for goods, kitchen utensils and cleaning products.

7. Ensure compliance with sanitation and safety regulations.

8. Manage restaurant's good image and suggest ways to improve it.

9. Control operational costs and identify measures to cut waste.

10. Create detailed reports on weekly, monthly and aannual revenues and expenses.

Requirements

1. Proven work experience as a restaurant supervisor.

2. Proven customer service experience as an operation supervisor.

3. Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers.

4. Familiarity with restaurant management software.

5. Strong leadership, motivational and people skills.

6. Acute financial management skills.

7. Bachelor of degree in business management; administration; hospitality management; or culinary schooling is a plus.

Responsibilities

• Monitoring restaurant operations to ensure compliance with food safety standards and industry regulations
• Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality
• Reviewing financial reports to identify ways to improve profitability
• Ensuring that all employees are aware of any upcoming events or promotions so they can be promoted through social media channels
• Reviewing menus with chefs to ensure food quality standards are being met
• Managing the scheduling of employees to ensure adequate coverage during peak hours without overstaffing during slow times
• Hiring and training new employees, as well as terminating workers who are consistently underperforming or disruptive
• Maintaining communication with vendors to ensure that food supplies are adequate and prices are competitive
• Establishing long-term business goals and objectives to improve the overall performance of the restaurant

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation, and guidelines are implemented, adhered to, and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.
~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for foodservice establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous-vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Grind wet flour.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at the supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

• Monitoring restaurant operations to ensure compliance with food safety standards and industry regulations
• Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality
• Reviewing financial reports to identify ways to improve profitability
• Ensuring that all employees are aware of any upcoming events or promotions so they can be promoted through social media channels
• Reviewing menus with chefs to ensure food quality standards are being met
• Managing the scheduling of employees to ensure adequate coverage during peak hours without overstaffing during slow times
• Hiring and training new employees, as well as terminating workers who are consistently underperforming or disruptive
• Maintaining communication with vendors to ensure that food supplies are adequate and prices are competitive
• Establishing long-term business goals and objectives to improve the overall performance of the restaurant