Total 3,861 job vacancies in Singapore

Company Overview

We are a new health care establishment located near Paya Lebar and Aljunied, offering meridian point massages and foot reflexology. We aim to grow and welcome applicants eager to develop their careers with us.

Job Summary

The Body Therapist Reflexologist Supervisor/Manager provides expert body and foot massage treatments, manages a team, and oversees company operations to ensure high-quality client care and business growth.

Responsibilities

• Deliver body and foot massages using techniques such as kneading, rubbing, and stroking to stimulate blood circulation, relax muscles, and relieve conditions
• Administer body conditioning treatments including alcohol, lubricants, TCM, and water treatments as requested by clients
• Assess clients and recommend appropriate body conditioning activities or remedial exercises to improve wellbeing
• Record treatments provided to clients accurately for tracking and quality assurance
• Supervise and manage the therapy team to maintain professional standards and service quality
• Recruit, select, orient, and train new employees to build a competent and motivated team
• Oversee daily company operations and staff duties to ensure smooth business functioning
• Report operational updates and company performance to the director regularly

Preferred competencies and qualifications

• Diploma qualification relevant to body therapy or reflexology
• Minimum of 3 years of experience in body therapy or reflexology

Other Information

• Work schedule: 6 days per week, 10:00 to 22:00 including lunch and dinner breaks
• Must be able to work overtime and extended hours as needed
• Maintain good personal hygiene and physical fitness to meet the demands of massage work

聘请足疗/按摩治疗师 Job Description:

1) Massages customers and administers other body conditioning treatments like alcohol, lubricants, or other rubbing compounds for hygienic or remedial purposes.

2) Massages body and foot, using such techniques as kneading, rubbing, and stroking flesh, to stimulate blood circulation, relax contracted muscles, facilitate the elimination of toxicity, or relieve other conditions, using hands or tools.

3) Administers TCM treatments or water treatments at the request of the customer.

4) May give directions to clients in activities, such as reducing or remedial exercises.

5) May examine the client and recommend body conditioning activities or treatments.

6) Able to record treatments furnished to customers.

7) Able to supervise and manage the team.

8) Maintains staff by recruiting, selecting, orienting, and training employees.

9) Oversee the company operation and staffs duties

10) Report to the director the company's operations and updates.

Prefer with relevant Diploma qualification & at least 5 years experience

Looking Body Therapist Reflexologist Supervisor or Manager role

Able to commit on 6 days per week

Able to do overtime and might need to do long hours

- 工作经验：有3年或以上工作经验，

- 上班时间：8:30-15.30 or 15.30-22:30，（包括了午餐和晚餐的时间），

- 良好的个人卫生习卫生习惯

- 鉴于按摩需要一定的体力

Job Description & Requirements

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

• Provide friendly, excellent and professional service to all guests.

• Responsible for handling food and beverage orders and serving guests.

• Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

• Check that all amenities and utensils are properly stocked and inspected.

• Assist guests on their respective requests and deliver based on their ability.

• Possess knowledge to upsell, well-versed in all aspects of the menu.

• Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

• Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

• Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

• Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

• General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

• Ability to read the different types of guests and dining clientele.

• Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

• Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

• Hardworking, motivated, serious, team player and passionate about food, beverage and service

• Possess a well-groomed, clean and professional appearance

• Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Job Description & Requirements

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.

Key Responsibilities:

Manage and oversee daily restaurant operations, including opening and closing procedures

Supervise, train, and schedule staff to ensure smooth operations

Ensure high standards of customer service and handle customer feedback or complaints professionally

Monitor food quality, hygiene, and safety standards in compliance with local regulations

Control operational costs, including food, labor, and inventory management

Work closely with the kitchen team to maintain menu quality and consistency

Prepare reports on sales, expenses, and overall business performance

Ensure proper maintenance of restaurant facilities and equipment

Implement marketing and promotional activities to drive business growth

Requirements:

Diploma or Degree in Hospitality, Business, or related field (preferred)

Minimum 3–5 years of relevant experience in F&B or restaurant management

Strong leadership and team management skills

Good communication and interpersonal skills

Ability to work in a fast-paced environment and handle pressure

Knowledge of food safety and hygiene standards

Basic financial and reporting skills

Working Hours:

5–6 days work week, including weekends and public holidays

Shift-based schedule as required by operations

Additional Notes:

The role requires hands-on involvement in daily operations

May be required to support multiple outlets if needed

We are seeking an experienced and motivated Restaurant Manager to lead our team and oversee the daily operations of our restaurant. The ideal candidate is passionate about hospitality, customer service, and team leadership, with a proven ability to drive operational excellence and business performance.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Roles & Responsibilities

• Reporting directly to the Head of Operations; you will work closely together to execute the outlets daily operations matter
• Implement initiatives and SOPs to optimize our operations flow and procedure
• Supervise food and operational safety to ensure a comfortable environment for restaurant patrons
• Design & implement cost effective measures for the Restaurant operations.
• Responsible for the recruitment, onboarding & training of new stall assistants
• Maintain product and service quality standards by conducting ongoing evaluations, investigating complaints, and initiating corrective actions
• To carry out all tasks in a reasonable time frame to ensure the smooth running of the in charge areas
• Delegate tasks to staff
• Provide assist as needed
• Monitor food stock and place orders
• Able to work on weekend and PH
• Able to work a flexible schedule including shifts, weekends, and public holidays.
• Other ad-hoc duties

upervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

>To supervise workers at jobsite

>Able to work under sun and night shift work at jobiste

>To ensure the work is carried out as per maincon request

>Ensure jobsite is compliance with Safety rules

>Liaise with maincon supervisor

>Ensure the work progress is as per schedule and complete in time

>Handle and follow-up defect work

>Able to communicate in English and Bengali

>Required 2 years experience in Construction

Job Purpose:
To oversee and coordinate daily cleaning operations, ensure high standards of cleanliness, and supervise cleaning staff to maintain a safe and hygienic environment for clients.

Key Responsibilities:

1. Supervise and manage cleaning staff, including scheduling shifts, assigning tasks, and monitoring performance.
2. Ensure all cleaning work is completed to company and client standards.
3. Conduct regular inspections of work areas to maintain cleanliness and hygiene.
4. Train new staff on proper cleaning techniques, safety procedures, and use of equipment and chemicals.
5. Handle client complaints professionally and implement corrective actions when necessary.
6. Maintain cleaning supplies, equipment, and inventory, ensuring timely reordering when required.

Oversee efficiency of operational processes.

Participate in strategic planning and goal-setting for the business.

Analyse business requirements and customer needs.

Research methods to improve operations and reduce costs.

Monitor and report on department performance.

Supervise and train employees.

Provide administrative support.

Excellent leadership and decision-making skills.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

Overview:
We are seeking an experienced Restaurant Manager to lead the launch and operations of a Chinese dining concept in Singapore. This role will be responsible for overseeing full outlet operations, driving business performance, and delivering a high-quality customer experience in a fast-paced, high-volume environment.

Key Responsibilities:

• Oversee end-to-end restaurant operations, including front-of-house service and coordination with kitchen teams to ensure smooth daily operations
• Lead, train, and manage a team of service and kitchen staff to achieve operational excellence and service standards
• Drive revenue growth through effective floor management, upselling strategies, and execution of promotional initiatives
• Manage cost control, including labour, food cost, inventory, and wastage, to ensure profitability targets are met
• Ensure compliance with all relevant regulatory requirements, including food safety, hygiene, and licensing standards set by authorities such as the Singapore Food Agency and National Environment Agency
• Handle customer feedback and service recovery professionally to maintain a positive dining experience
• Work closely with suppliers and internal stakeholders to support operational needs and business growth
• Prepare operational and financial reports, including sales performance, cost analysis, and manpower planning

Job Requirements:

• At least 3-5 years of experience in restaurant management.
• Prior experience in Chinese cuisine restaurant concepts is a plus
• Demonstrated ability to manage sizeable teams in a fast-paced environment
• Strong operational and financial management skills, including experience handling P&L, cost control, and inventory management
• Good understanding of Singapore’s F&B regulatory and compliance requirements

By applying to this job advertisement or responding to our messages, you acknowledge and consent to being contacted by PDR Group and its representatives through various communication channels (including but not limited to phone calls, emails, text messages, and messaging platforms such as WhatsApp or LinkedIn) regarding current and future job opportunities.

You may withdraw your consent at any time by notifying us in writing.

Ong Wen Jie
Reg No: R21101312
PDR GROUP (SEA) PTE. LTD.
EA License No: 202424414Z

Job Description & Requirements

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

• Provide friendly, excellent and professional service to all guests.

• Responsible for handling food and beverage orders and serving guests.

• Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

• Check that all amenities and utensils are properly stocked and inspected.

• Assist guests on their respective requests and deliver based on their ability.

• Possess knowledge to upsell, well-versed in all aspects of the menu.

• Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

• Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

• Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

• Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

• General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

• Ability to read the different types of guests and dining clientele.

• Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

• Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

• Hardworking, motivated, serious, team player and passionate about food, beverage and service

• Possess a well-groomed, clean and professional appearance

• Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

A restaurant cook (or line cook)

prepares ingredients, cooks menu items according to established recipes, and ensures the kitchen operates efficiently

. They are responsible for food quality, kitchen cleanliness, and strict adherence to health and safety standards.

[

1

,

2

,

3

]

Core Responsibilities

• Food Preparation: Wash, peel, cut, and portion ingredients for various dishes. [1, 2]
• Cooking Execution: Grill, fry, sauté, or bake menu items to order while adhering to exact recipe specifications. [1, 2]
• Quality Assurance: Ensure the temperature, taste, and visual presentation of all dishes meet restaurant standards. [1, 2]
• Inventory & Stocking: Organize refrigerators and pantries, monitor ingredient freshness, and restock workstations before and during service. [1, 2]
• Sanitation & Safety: Clean and sanitize cooking surfaces, equipment, and utensils. Comply with all food safety guidelines, including local NEA (National Environment Agency) requirements and HAACP standards. [1, 2, 3, 4, 5]
• Teamwork: Coordinate with the Head Chef, Sous Chef, and waitstaff to ensure orders are fulfilled quickly and accurately. [1, 2]

Key Skills & Requirements

• Proven experience in a fast-paced kitchen environment.
• Strong knowledge of cooking methods, ingredients, and commercial kitchen equipment.
• Ability to multitask and perform well under high-pressure, busy service periods.
• Physical stamina to stand for long hours and lift heavy loads (e.g., bulk ingredients).
• Certification in food safety/hygiene is highly desired. [1, 2, 3, 4, 5]

• Supervise and coordinate daily cleaning operations across assigned sites.

• Plan and deploy cleaning manpower according to operational requirements.

• Conduct regular site inspections and ensure cleaning quality standards are consistently met.

• Monitor the usage of cleaning equipment, materials and inventory.

• Ensure compliance with workplace safety regulations and cleaning procedures.

• Handle client feedback, service issues and operational matters promptly.

• Train, guide and supervise cleaning staff to achieve operational efficiency.

• Prepare work schedules, attendance records and operational reports.

• Coordinate with clients and management to ensure smooth service delivery.

• Able to work shifts, weekends and public holidays when required.

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

job description:

• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Monitor compliance with safety regulation.
• Gather guests’ feedback and recommend improvements to our menus

Requirements:

• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

upervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.