Total 3 job vacancies by Coriander Leaf Pte Ltd

Job Description – Cocktail Bartender

Our restaurant in Singapore polo Club is looking for a new face to join a freshly renovated cocktail bar. Bartender responsibilities include:

Responsibilities

• Deliver exceptional guest experiences through a sound working knowledge of all beverages and bartending skills.
• Engage guests seated at the counter as well as service guests seated in the restaurant.
• Make knowledgeable recommendations to guests from the beverage and wine selection.
• Set up the bar with required equipment, cocktail pre-mixes, accessories and supplies prior to the commencement of service for smooth operations.
• Recommend new beverages and changes in bar inventory to the Beverage Manger based on guest feedback and current trends.
• Restock and replenish bar inventory and supplies.
• Follow all procedures for cash, guest confidentiality, stock control, lost property and pilferage.
• Maintain designated areas and equipment in clean orderly condition at all times, reporting any malfunctions / breakages / repairs to the Beverage Manager.

Requirements

• A well-presented, expressive professional, comfortable in building cordial acquaintances with guests, colleagues and co-workers.
• Ability to converse well and grasp the essence of menu knowledge.
• Energetic and hardworking with a positive attitude.
• Practical and theoretical knowledge of wines, beers, spirits and cocktails with a desire to learn more.
• Knowledge of mixing, garnishing, and serving beverages.
• Ability to keep the bar organized, stocked and clean.

Restaurant Supervisor at the Coriander Leaf Singapore Polo Club needs to be able to take charge of an exciting team in order to groom and personally grow along with it. Supervisor responsibilities include:

Responsibilities

• Provide and supervise prompt, efficient, courteous service to all guests per the established service standards / guidelines.
• Resolving guest complaints in a timely and professional manner.
• Accurate and timely recording of all F&B sales.
• Accurate settlement of all checks to the appropriate accounting head. Identification and resolution of all discrepancies on a daily basis.
• Monitor and drive sales incentive / upselling programs, with appropriate recommendations to the Manger.
• Inspection of all operational mise-en-place prior to commencement of service.
• Attend daily briefings, recognise moments of exceptional guest service.
• Managing restaurant staff's work schedules.

· Ensure all staff are following security procedures for cash, guest confidentiality, stock control, lost property and pilferage.

• Cordial transparent working relations with all operational and support functions.
• Monitor inventory and ensure that all inventory supplies and other restaurant essentials are adequately stocked.

· Conduct periodic inventory and identify reasons for variances to the Manager.

· Regular reporting of maintenance requirements and scheduling repairs at appropriate times to keep all areas looking and functioning optimally.

Requirements

• A well-presented, expressive professional, comfortable in building cordial acquaintances with guests, colleagues and co-workers.
• Ability to converse well and grasp the essence of menu knowledge.
• Energetic and hardworking with a positive attitude.
• Good team player and strong sense of ownership.
• Service-oriented and excellent customer service.
• Minimum 2 years of relevant experience required.
• Seniors are welcome.
• Strong working knowledge of food and wines with a desire to learn more.

As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef in a busy restaurant kitchen delivering consistently high-quality food, handling purchase orders and ensuring that all items received are duly authorized, ensuring the highest standards and consistent quality in the daily preparation and keeping up to date with the new products, recipes and preparation techniques.

Chef de Partie Responsibilities:

● Preparing specific food items and meal components at your station.

● Following directions provided by the Head chef.

● Collaborating with the rest of the culinary team to ensure high-quality food and service.

● Keeping your area of the kitchen safe and sanitary.

● Stocktaking and ordering supplies for your station.

● Improving your food preparation methods based on feedback.

● Assisting in other areas of the kitchen when required.