Careers

Department: FOH & BOH
Reporting to: Asst Restaurant Manager

Purpose of the role:

To oversee and co-ordinate assigned tasks within the operations, in the absence of the Assistant Manager ensure the efficient management of the restaurant operation. To co-ordinate the implementation of a “Front of house training” schedule under the direction of the restaurant manager in order to ensure that all targets are achieved whilst ensuring the highest standards of customer care and satisfaction are met at all times.

Key Areas of Responsibilities:

Responsibility and authority

▪ Overlooks the FOH/Casual staff in coordination with the Restaurant manager.

Quality, Health, Safety & Environment (QHSE)

▪ Maintain and ensure compliance to all relevant QHSE management policies, procedures and controls across TLH to ensure that the business provides a safe, world-class, secure and environmentally.
responsible service to customers, the public and its own people.
▪ Ensure a key focus on quality and consistency is achieved acrossthe business and every guest experience.
▪ Execute strategies and implement policies and proceduresrelated to general hygiene requirement as per DM rules and regulations.

Principal accountabilities

▪ Deliver superior guest services.
▪ Promote hands-on training and lead by example.
▪ Ensuring guest satisfaction.
▪ Respond efficiently to customer. questions and complaints.
▪ Manage and lead all service teams.
▪ Control costs and minimize wastes as per KPIs and targets.
▪ Nurture a positive working environment.
▪ Promote hands-on training and support to the teams during service.

Daily Operations

▪ Check all the PDQ machines and ensure they are fully operational; if not, follow the maintenance
procedure.
▪ Record daily breakages and help to minimize breakages and overall wastage.
▪ Assist managers in organizing and carrying out the service training
▪ Give constant feedback to managers regarding staff progress.
▪ Ensure that all staff under their control are undertaking their responsibilities.
▪ To be fully aware of the entire operation’s emergency procedure in every aspect.
▪ Monitor attendance and record any sickness or lateness for FOH and BOH teams
▪ To understand the full operations and perform as a key role during operations and a support function for both BOH and FOH teams.
▪ Report for duty punctually wearing appropriate attire
▪ Establish a good rapport and working relationship with all staff and all other departments and suppliers.
▪ Provide a courteous, professional, attentive and efficient service at all times with all departments and customers
▪ Attend and contribute to all staff briefings and other related activities - Undertake any reasonable
tasks and secondary duties as assigned by line manager.
▪ Carry out any duties and responsibilities assigned by management.

Stock Control

▪ Spot check the ordering and receiving in accordance with business policy and operational requirement.
▪ Perform weekly and monthly stock take, identify overall usage, wastage, discrepancies aligned with the operations.
▪ Prepare analysis and reports to discuss with General manager.
▪ Overlook the sales mix and propose overall menu improvement and an efficient circulation to maintain an attractive offering.
▪ To be fully responsible for the security of the restaurant premises and all stock, cash, wines and spirits.

Guest Relationships

▪ Identify regular guests and important clientele, encouraging all staff to do the same.
▪ Create a memorable experience for the guests whilst building a positive relationship with our regulars.
▪ Handle overall guest complaints to ensure every guest leave satisfied.
▪ Turn around any negative dining experience by performing high level of hospitality and guest recovery actions.

Professional Requirements

▪ Highly developed, demonstrated teamwork skills.
▪ Demonstrates a high degree of common sense.
▪ Able to direct the efforts of a restaurant section and to be able to liaise with others.
▪ Ability to train and develop staff under their supervision.
▪ Excellent organizational, time management skills.
▪ Effective communication skills.

Qualifications & Experience

▪ Familiarity and skill with the tools of the trade including POS & Microsoft Office.
▪ To have worked in similar level of operations for three years minimum.
▪ To have an overall understanding and familiarity with other aspects of the operations.

Department: BOH
Reporting to: Sous Chef

Purpose of the role:

To work on a variety of stations in a high-volume kitchen environment. The CDP is responsible of creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. The CDP also takes the leadership role during the absence of the Sous Chef and Head Chef.

Key Areas of Responsibilities:

Responsibility and authority

▪ Overlooks the commis in coordination with the Sous Chef.

Quality, Health, Safety & Environment (QHSE)

▪ Maintain and ensure compliance to all relevant QHSE management policies, procedures and controls.
across TLH to ensure that the kitchen provides a safe, world-class, secure and environmentally
responsible service to customers, the public and its own people.
▪ Ensure a key focus on quality and consistency is achieved across the kitchen and every guest experience.

To give training

▪ Closely monitor trainees during the service and actively teach them as they work - Regularly communicate with senior managers to evaluate trainees’ progress and offer feedback.

Principal accountabilities

▪ Provide the highest and most efficient level of hospitality service to all guests.
▪ Work in any assigned station to support a successful service flow of the kitchen.
▪ Able to organize the assigned work area efficiently and cope with orders in timely manner.

Daily Operations

▪ Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
▪ Oversees and organizes kitchen stock and ingredients.
▪ Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and
organized for quality assurance.
▪ Keeps cooking stations stocked, especially before and during prime operation hours.
▪ Help in the preparation and design of all food menus. ▪ Produce high quality plates both design and taste wise. ▪ Ensure that the kitchen operates in a timely way that meets TLH quality standards.
▪ Resourcefully solve any issues that arise and seize control of any problematic situation.
▪ Comply with and enforce sanitation regulations and safety standards.
▪ Maintain a positive and professional approach with co-workers and customers.
▪ Encourage proper use of disposable, chemicals and other over-used materials to control unnecessary costs.
▪ Able to operate kitchen equipment like brasiing pan, baking ovens, stoves, grills, microwaves and fryers.
▪ Responsible for preparing and cooking all food items by the recipe and to specification.
▪ Prepare ingredients for cooking including portioning, chopping and storing food.
▪ Prepare all menu items by strictly following recipes and yield guidelines.
▪ Cook food according to recipes, quality standards, presentation standards and food preparation
checklist.
▪ Prepare, seasons and cooks a wide variety of meats, vegetables, breakfast dishes and other food
items.
▪ Slices, grind and cooks’ meats and vegetables using a full range of cooking methods.
▪ Wash and peel fresh fruits and vegetables and also able to weigh, mesure and mix ingredients into
correct proportions.
▪ Have general knowledge of cooking temperatures, making soups and sauces, preparing a-la-minute orders.
▪ Set up the stations with par stock of menu items and prepare the dishes designated for that station.
▪ Check supplies and prelists and ensures all items are prepped in a timely manner.
▪ Communicate any assistance needed during busy periods and report any incidents to the sous chef to ensure optimum service to guests.
▪ Supervises all food preparation and presentation to ensure quality and TLH standards Health and Safety and staff welfare.
▪ Ensure impeccable standards of cleanliness throughout the operation.
▪ Ensure all potential and real hazards are reported immediately and rectified.
▪ Be fully conversant with all departmental fire, and emergency procedures.
▪ Be fully conversant with the “Food and Hygiene Policy” and “Health and Safety Policy”.

Professional Requirements

▪ Communication
▪ Teamwork Oriented
▪ Maintains a Good Energy Level
▪ Thorough and Organized
▪ Professional
▪ Punctual

Qualifications & Experience

▪ Understanding of various cooking methods, ingredients, equipment and procedures.
▪ Able to work in fast-paced environment with speed and quality
▪ Working knowledge or MS office for recipe and inventory management.
▪ Minimum 2 years in same level of F&B operations.
▪ Fluent verbal and written English.

Department: BOH
Reporting to: CDP

Purpose of the role:

The entry level position in the kitchen supporting and assisting the Chef de Partie and Sous Chef.

Key Areas of Responsibilities:

Responsibility and authority

▪ Assist the CDP and Sous Chef in mice-en-place preparation and during service.

Principal accountabilities

▪ Measuring ingredients and assist in stock take
▪ Preparing vegetables and meats.
▪ Assist with stock rotation.
▪ Assist in a assigned station to support a successful service flow of the kitchen.
▪ Cleaning stations pre, post and during kitchen operations.

Daily Operations

▪ Assist in organizing kitchen stock and ingredients.
▪ Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and
organized for quality assurance.
▪ Keeps cooking stations stocked, especially before and during prime operation hours.
▪ Comply with and enforce sanitation regulations and safety standards
▪ Maintain a positive and professional approach with co-workers and customers.
▪ Prepare ingredients for cooking including portioning, chopping and storing food.
▪ Slices, grind and prepare meats and vegetables using a full range of cooking methods.
▪ Wash and peel fresh fruits and vegetables and also able to weigh, measure and mix ingredients into
correct proportions.
▪ Set up the stations with par stock of menu items and prepare the dishes designated for that station
as per CDP direction.
▪ Check supplies and prelists and ensures all items are prepped in a timely manner.

Health and Safety and staff welfare

▪ Ensure impeccable standards of cleanliness throughout the operation.
▪ Ensure all potential and real hazards are reported immediately and rectified.
▪ Be fully conversant with all departmental fire, and emergency procedures.
▪ Be fully conversant with the “Food and Hygiene Policy” and “Health and Safety Policy”.

Professional Requirements

▪ Communication
▪ Teamwork Oriented
▪ Maintains a Good Energy Level
▪ Thorough and Organized
▪ Professional
▪ Punctual

Qualifications & Experience

▪ Able to assist in fast-paced. environment with speed and quality.
▪ Minimum 1 years in same level of F&B operations.
▪ Fluent verbal English.

Department: FOH
Reporting to: Supervisor

Purpose of the role:

To work sections as assigned, under the guidance of Supervisor and/or Assistant Manager, to the best of abilities and delivering a memorable experience for every guest served and assisted.

Key Areas of Responsibilities:

Responsibility and authority

▪ Reports to Supervisor or/and Assistant Restaurant manager.

Daily Operations

▪ To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team and demonstrate a professional image for our guests.
▪ To take food and beverage orders and to punch them in relevant POS system.
▪ To attend pre-service briefings for daily updates.
▪ To ensure that mis-en-place levels are kept to standards and fully stocked.
▪ To meet and greet guests in a professional and welcoming manner.
▪ To ensure that the service station is stocked and tidy at all times, ensuring well-organized service.
▪ To communicate clearly and effectively by both the guests and colleagues.
▪ To ensure that any matters relevant to guest satisfaction are communicated appropriately, allowing for corrective measures to be taken.
▪ To serve food and beverage according to guest’s needs & expectations.
▪ To ensure that tables are cleared and re-set for the second seating.
▪ To ensure that guests are presented with correct bills promptly and accurately.
▪ To bid farewell to all guests and gain returning customers.
▪ To maintain a high standard of personal appearance and hygiene at all times.
▪ Establish and maintain a good rapport and working relationship with all staff and all other departments and suppliers.
▪ Provide a courteous, professional, attentive and efficient service at all times with all departments and customers.
▪ Complete any tasks assigned by the manager and follow up to ensure completion.

Professional Requirements

▪ Demonstrate good moral fitness and ethical standards.
▪ Must possess knowledge of principles and processes for providing customer services.
▪ Ability to act on own initiative and handle stress well.
▪ Highly skilled in taking orders and relaying to kitchen and baristas/bartenders.
▪ Thorough understanding of preparing and serving specialty foods
▪ Excellent skills and knowledge in maintaining cleanliness and personal hygiene standards.
▪ In-depth product knowledge of different kinds of food and beverages.
▪ Own initiative to follow up and learn about other aspects of the business such as the retail/concept store products to improve sales and customer service.

Qualifications & Experience

▪ Proven ability to communicate with kitchen staff, provide orders to customers, collect funds, and maintain proper accountability for orders and funds.
▪ Substantial knowledge of accepting credit card payments and working point of sale registers to accurately secure payment and funds control.
▪ Exceptional verbal and written communication skills.
▪ Dedicated and meticulous—high level of accurateness and attention to detail.
▪ Fluent in English.
▪ Skilled in MS Word, Excel and Internet.

Department: FOH
Reporting to: Supervisor

Purpose of the role:

To work sections as assigned, under the guidance of Supervisor and/or Assistant Manager, to the best of abilities and delivering a memorable experience for every guest served and assisted. Delivering food orders from the kitchen to customers' tables rapidly and accurately. Acting as the point of contact between Front of the House and Back of the House staff. Communicating food orders to chefs, paying
attention to priorities.

Key Areas of Responsibilities:

Responsibility and authority

▪ Reports to Supervisor or/and Assistant Restaurant manager.

Daily Operations

▪ To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team and demonstrate a professional image for our guests.
▪ To take food and beverage orders and to punch them in relevant POS system.
▪ To attend pre-service briefings for daily updates.
▪ To ensure that mis-en-place levels are kept to standards and fully stocked.
▪ To meet and greet guests in a professional and welcoming manner.
▪ To ensure that the service station is stocked and tidy at all times, ensuring well-organized service.
▪ To communicate clearly and effectively by both the guests and colleagues.
▪ To ensure that any matters relevant to guest satisfaction are communicated appropriately, allowing for corrective measures to be taken.
▪ To serve food and beverage according to guest’s needs & expectations.
▪ To ensure that tables are cleared and re-set for the second seating.
▪ To ensure that guests are presented with correct bills promptly and accurately.
▪ To bid farewell to all guests and gain returning customers.
▪ To maintain a high standard of personal appearance and hygiene at all times.
▪ Establish and maintain a good rapport and working relationship with all staff and all other departments and suppliers.
▪ Provide a courteous, professional, attentive and efficient service at all times with all departments and customers.
▪ Complete any tasks assigned by the manager and follow up to ensure completion.

Professional Requirements

▪ Demonstrate good moral fitness and ethical standards.
▪ Must possess knowledge of principles and processes for providing customer services.
▪ Ability to act on own initiative and handle stress well.
▪ Highly skilled in taking orders and relaying to kitchen and baristas/bartenders.
▪ Thorough understanding of preparing and serving specialty foods
▪ Excellent skills and knowledge in maintaining cleanliness and personal hygiene standards
▪ In-depth product knowledge of different kinds of food and beverages
▪ Own initiative to follow up and learn about other aspects of the business such as the retail/concept
store products to improve sales and customer service.

Qualifications & Experience

▪ Proven ability to communicate with kitchen staff, provide orders to customers, collect funds, and
maintain proper accountability for orders and funds.
▪ Substantial knowledge of accepting credit card payments and working point of sale registers to accurately secure payment and funds control.
▪ Exceptional verbal and written communication skills.
▪ Dedicated and meticulous—high level of accurateness and attention to detail.
▪ Fluent in English.
▪ Skilled in MS Word, Excel and Internet.