Total 2 job vacancies by Blue Lotus Restaurant Pte. Ltd.

As a Line Cutter, the incumbent will be assisting the Executive Chef in managing he day-to-day operations of the kitchen. A Line Cutter will also be expected to supervise and train those junior to him/her.

A Line Cutter acts as an important support for the Executive Chef as the direct assistant and second-in-command. When necessary, the Line Cutter will substitute the Head Chef when he/she is off duty.

Maintaining the kitchen’s inventory is one of the incumbent’s priorities – monitoring the amount of stocks available while ensuring protocols of inventory usage by other chefs are followed accordingly.

The Line Cutter is accountable for the ongoing raining of all junior staff and should be able to effectively communicate and discipline all members of the team.

The incumbent also has to ensure consistency of produce is being maintained and all plates leaving the kitchen are in line with the restaurant’s standards.

• Leadership & People Management
• Lead and train all junior chefs to maintain required restaurant standards
• Human Resource Development
• Ensure proper training and orientation of all junior cooks
• Ensure all cooks have a valid food hygiene certificate
• Kitchen Operational Duties
• Assist the Executive Chef
• Conducting line checks
• Overseeing the timely rotation of all food product
• Maintaining proper records of inventory
• Operational Excellence
• Maintain all food standards of dishes leaving the kitchen
• Risk Management
• Ensure all chefs of the team are in line with the restaurant’s risk aversion program
• Other Roles and Responsibilities
• Any other duties, roles and responsibilities that may be assigned from time to time by the Executive Chef

Assistant Manager

Reporting Officer:

Operations Manager

Role Description:

As an Assistant Manager, the incumbent is responsible for the training of the staff to ensure that exceptional service is delivered to achieve customers’ satisfaction while maintaining profitability.

He/She will assist the Operations Manager in all daily operational activities. The Assistant Manager is also expected o ensure the management and regular conduct of necessary checks and compliance for audits of health and safety matters.

The Assistant manager will operationalize and manage all customer interactions, including seating, recommending / upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.

The incumbent will be responsible in the training of all service personnel, educating the team members on SOPs, personal KPIs, upselling and promotions as well as revenue targets when applicable.

An Assistant Manager is expected to be a team player, leading by example and standing in as the person-in-charge in the event that the Operations Manager is away.

Scope and Responsibilities:

i) Leadership & People Management

- Assist the Operations Manager as well as train all supervisors and service personnel

ii) Human Resource Development

- Ensure proper training and orientation of all service members

- Ensure proper procedures and standards of the restaurant is maintained by all team members

iii) Service Excellence

- Perform all service duties including but not limited to the following:

a) Opening and closing of restaurant

b) Taking and fulfilling customers’ orders

c) Cleaning and clearing tables

d) Proper handling of the POS system

- Comply with operational service standards

iv) Outlet & Equipment Management

- Assist Operations Manager in proper recording, organization and maintenance of inventory and storage

v) Risk Management

- Maintain compliance for all audit for health and safety checks

- Conduct regular audits for health and safety checks

vi) Other Roles and Responsibilities

- Any other duties, roles and responsibilities that may be assigned from time to time by the Operations Manager

Key Performance Indicators:

i) Aptitude

- Consistency

- Efficiency

- Speed

- Accuracy

- Eye for detail

ii) Attitude

- Team player

- Pleasant disposition

- Ability to lead by example

iii) Compliments from guests

iv) Returning customers due to good service

v) Health and safety quality assurance