Total 42 job vacancies by Les Amis Holdings Pte. Ltd.

Job Description & Requirements

• Responsible for helping Sous Chef in the smooth running of the kitchen’s daily operations
• Responsible for the smooth and efficient running of a specific station
• Responsible for the calling of orders / ensuring food is served within a stipulated time for a specific section
• Responsible for ensuring consistency in the quality of food prepared by Demi Chefs
• Responsible for running a section, training, supervising Commis / Cooks and Demi Chefs de Partie

Job Description:

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes and preparation techniques.
• Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the Restaurant.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Chef de partie is responsible for one or more stations, such as the pasta, grade manger, fryer and pastry.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.

Job Description:

• Responsible for ensuring set up of the restaurant for service
• Ensure that guests receive prompt attention and service when they enter the restaurant
• Responsible for ensuring that customer’s orders are efficiently processed

Job Requirements:

• Prior relevant work experience in F&B serving establishment or service industry.
• Skills can be acquired through on-the-job training
• Excellent knowledge of food available on the menu
• Basic knowledge of food ingredients and cooking methods of food available on the menu
• Good memory to recall orders
• Passion for the F&B industry
• Good service attitude – customer oriented
• Sociable and people oriented
• Tactful and courteous
• Versatile
• Team player
• Optimistic

• Assist Chef de Partie / Sous Chef in preparing desserts/pastries
• Assist Chef de Partie / Sous Chef in preparing and ensuring sufficiency of mise en place
• Assist Chef de Partie / Sous Chef in conducting stock-take of ingredients
• Good knowledge of ingredients and cooking methods
• Good knowledge of food handling, food preparation and cooking procedures
• Excellent knowledge of food hygiene regulations and company quality standards
• Acute taste for food

- Responisble for the washing of kitchen utensils and cutlery

- Assist in the general cleanliness of the restaurant and kitchen

- Able to stand for long hours

- Willing to work in the kitchen

- Able to listen and follow simple instructions

• Ensure the daily restaurant service operations are properly executed and performed
• Work with fellow team members to ensure a good and conducive working environment
• Assist the outlet managers in ensuring all restaurant supplies are well stocked and managed
• Assist the outlet managers in the social media and marketing programmes for the restaurant
• Have a bachelor's degree in Hospitality or F&B management
• Microsoft skills

You will be responsible for welcoming and assisting guests with their needs. The Hostess will also be responsible for accepting, organizing and maintaining the restaurant’s reservations and events for its

Private Dining Rooms. Your duties will also include assisting the Reservations and Events Executive in the confirmation of bookings and enquiries. Specifically, you will/may be responsible for performing the

following tasks to the highest standards set at Les Amis Restaurant:

• Follow the phone standards as per standard operating procedures (SOP) and respond to bookings and all enquiries

• Greet all Guests to the correct standard and escort them to their allocated tables

• Assist with the receipt of coats and bags

• Ensure that the Reservation Manifest is tidied and tallied after each service period

• Answer all phone calls to the correct standards and deal with all guest enquiries and reservations promptly

• Ensure that all guest preferences and information is kept up to date with all guest names, telephone numbers, guest information, food allergies and special requests

• Allocate daily bookings to the floor plan in consultation with the restaurant Manager and/or Reservations Executive

• Ensure that all the correct menus and reservation manifest are ready prior each service

• Demonstrate knowledge of the menus and wine list

• Be ready to answer any enquiries from guests over the phone or in person

• Where necessary, arrange for limousine or taxi bookings for guests

• Assist in the set up of restaurant if and when your duties are completed prior to the start of service

• Assist front of house staff in service when all guests are seated

• Monitor reviews/feedback of the restaurant and its related services posted online

• Receive, record and reply to guest feedback in consultation with restaurant management

• Keep the podium neat and tidy at all times

Job Summary: We are looking for a Captain for Tarte by Cheryl Koh who will be responsible but not limited for the below listed job description.

Job Description:

Operational Administrative Duties

• Conform to grooming and deportment guidelines at work.

• Carry out on job training to ensure junior wait staff can carry out their duties effectively and efficiently.

• Ensure junior wait staff adhere to and maintain the highest possible standards of personal hygiene.

Pre-service

• Prepare the operations of the shop.

• The setting up of tables and ensuring general cleanliness of the Tarte.

• Cleaning and refilling condiments, packing all the pre- ordered tarts.

• Ensuring that side stations are adequately stocked with replacement cutlery and other necessities.

• Set up the dining space before the shop open, to make sure the cleanliness.

• Reports to supervisor if there is any restaurant inventory that needs to be replaced (e.g., tarnished cutleries, broken chairs).

• Consolidate the preordering for next day to send to the kitchen.

During service

• Greet the guest when they arrive to the counter, offer the menu and take their order and proceed with the preparation while the guest waiting for their order.

• Make sure the dining space is always clean up after the guest left.

• Serve the guest their order, offer if they want another round when they finish their food.

• Make sure the dining area have enough cutleries and plates to use.

• Inform kitchen the balance of the pastry at 1pm and 3 pm to make sure that it won’t run out during busy period.

• During busy period from 1pm – 5pm, service is the first priority, break will be before 1pm or after 5pm.

• Undertake table maintenance as soon as it is apparent that guests have finished their food or drink with an acceptable balance between speed yet allowing customers to finish their meal without feeling rushed.

• Reset tables after use for the next guests.

• When guests leave, send them off at the door and thank them.

• Receive comments and feedback from guests and manage them appropriately.

Post-service

• Ensure that all dirty cutlery and plates are cleared before closing.

• Ensure that tables and chairs are all arranged neatly.

• Throw the rubbish, clean and mop the dining area, clean up coffee machine.

• Closing will have to submit the sales report of the day and make sure the sales is tally with the cash

that we received.

• Check for all switches to be turned off before leaving outlet.

• Lock the front door before leaving.

Job Specifications

Qualifications:

· Cert / Higher Cert in F&B Service.

Experience:

· 2-3 years’ experience in a restaurant or bakery front of house or similar capacity.

Skills and Knowledge:

· Excellent knowledge of food available on the menu.

· Basic knowledge of food ingredients and cooking methods of food available on the menu.

· Good memory to recall orders.

· Good communication skills.

· Basic knowledge of wine pairing.

Personal Qualities:

· Passion for the F&B industry.

· Good service attitude – customer oriented.

· Sociable and people oriented.

· Tactful and courteous.

· Team player.

· Presents a well-groomed appearance.

· Versatile.

· Able to think out of the box.

· Ability to work under pressure.

· Attention to details.

• Assist Chef de Partie / Sous Chef in preparing food and stocks for lunch and dinner in a pizzeria
• Assist Chef de Partie / Sous Chef in preparing and ensuring sufficiency of mise en place
• Assist Chef de Partie / Sous Chef in conducting stock-take of ingredients
• Good knowledge of ingredients and cooking methods
• Good knowledge of food handling, food preparation and cooking procedures
• Excellent knowledge of food hygiene regulations and company quality standards
• Acute taste for food

Job Description & Requirements

• Responsible for helping Sous Chef in the smooth running of the kitchen’s daily operations
• Responsible for the smooth and efficient running of a specific station
• Responsible for the calling of orders / ensuring food is served within a stipulated time for a specific section
• Responsible for ensuring consistency in the quality of food prepared by Demi Chefs
• Responsible for running a section, training, supervising Commis / Cooks and Demi Chefs de Partie

Job Description:

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes and preparation techniques.
• Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the Restaurant.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with Head Chef and Sous Chef.
• Responsible to supervise Commis cooks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Chef de partie is responsible for one or more stations, such as the pasta, grade manger, fryer and pastry.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Maintaining quality and controlling costs in a volume food business.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Demonstrate correct use of equipment and practice work safety.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Head Chef and Sous chef on the daily requirements, functions and also any last-minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Job Requirement:

• Advanced Cert in Culinary Skills
• 5 - 8 years experience in the kitchen
• Very good knowledge of ingredients
• Very good knowledge of food handling, food preparation and cooking procedures for a specific station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excelent knowledge of food hygiene regulations and company quality standards
• Passion to cook
• Able to work at a fast pace and under pressure
• Creative in working with ingredients
• Positive attitude
• Responsible
• Good attention to detail
• Good organisational and supervisory skills
• Able to work in a team
• High standard of personal hygiene

As a sushi chef in a Japanese restaurant, your responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfil all orders within quality standards.

· Expertly cutting, slicing and filleting different types of fishes.

· Inspecting the quality of fruits, vegetables and fish used to prepare sushi dishes.

· Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation and food safety

· Maintaining a clean work environment in order to prevent food contamination.

· Regularly taking inventory of food supplies and other products

· Reporting any problems with kitchen equipment to the executive chef

· Sterilizing all utensils, instruments and equipment used in sushi preparation before every use.

· Communicating with wait staff to ensure that special requests and food allergy considerations are met.

· Good Communications with customers

· Creating new items with ingredients of the day

Requirements

· Excellent inter-personal skills, highly motivated individual;

· Excellent team player;

· Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

· At least 5 years of similar working experiences

- Basic F&B operations

- Assist to set and clear tables

- Assist to serve customers

- Able to commit at least 2 shifts a week

Responsibilities:

• Responsible for ensuring set up of the restaurant for service
• Ensure that guests receive prompt attention and service when they enter the restaurant
• Responsible for ensuring that customer’s orders are efficiently processed
• Prepare restaurant for lunch or dinner. This includes setting up tables and ensuring general cleanliness of the restaurant
• Receive guests upon their arrival and seat them accordingly
• Take and process orders of guests from the guests
• Serve food and beverages in accordance with laid-down standards, in a professional and courteous manner
• Clean tables and ensure that they are cleaned as soon as it is apparent that customers have finished their food or drink with an acceptable balance between speed and yet allowing customers to finish their meal without feeling rushed
• Reset tables after use for the next guest

Requirement:

• Able to commit a minimum of 4 hours, 5 days a week for lunch or dinner service
• Able to converse in English

• Responsible for assisting Chef in administrative work
• Responsible for procuring ingredients and invoicing
• Responsible for preparing ingredients and dishes
• Counsels, guides and instructs personnel in the proper performance of their duties
• Responsible in assisting the Chef in the development of new dishes
• Graduated with a degree in Culinary skills
• With at least 4 years of kitchen experience
• Excellent knowledge of ingredients
• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards

Job Summary

• Responsible for helping Sous Chef in the smooth running of the kitchen’s daily operations
• Responsible for the calling of orders / ensuring food is served within a stipulated time for a specific section
• Responsible for ensuring consistency in the quality of food prepared by Demi Chefs
• Responsible for running a section, training, supervising Commis / Cooks and Demi Chefs de Partie

Job Description

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes and preparation techniques.
• Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the Restaurant.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with Head Chef and Sous Chef.
• Responsible to supervise Commis cooks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Chef de partie is responsible for the pastry station
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.

Job Description

• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Maintaining quality and controlling costs in a volume food business.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Demonstrate correct use of equipment and practice work safety.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Head Chef and Sous chef on the daily requirements, functions and also any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Job Specifications

• Minimum Qualifications:
• GCE O level / SPM

Experience:

• 2-6 years experience in the kitchen

Skills and Knowledge:

• Very good knowledge of ingredients
• Very good knowledge of food handling, food preparation and cooking procedures for the dessert station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• ▪Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards

Traits:

• Passion to cook
• Able to work at a fast pace and under pressure
• Creative in working with ingredients
• Positive attitude
• Resposible

Job Specifications

• Good attention to detail
• Good organisational and supervisory skills
• ▪Able to work in a team
• High standard of personal hygiene

Responsibilities and Duties

· Maintain full set of accounts

· GL, AR and AP functions

· Preparation of intercompany invoices and reconciliation

· Prepare monthly audit schedules and management accounts

· Quarterly GST submission

· Maintain the Fixed Assets Schedules

· Prepare statistics for government bodies

· Assist in year end audit and tax issues

· Participate in stock take

· Maintain inventory report and perform monthly inventory reconciliation.

· Any other duties assigned by the supervisor

Qualifications and Skills

· Diploma in Accountancy from recognised polytechnic / ACCA level 1

· 4 to 5 years relevant experience

· A Team player

· Able to commence work immediately or short notice

· Experience in handling multi companies accounts, inventory and corporate tax preferred.