Total 3 job vacancies by Fdesg Pte. Ltd.

Job Description & Requirements

Fortuna Italian Restaurant located at 7, Craig Road, Singapore 089667

Job Purpose

To oversee a specific section of the kitchen and ensure the preparation, cooking, and presentation of high-quality Italian dishes in accordance with the restaurant's standards, food hygiene laws, and workplace safety guidelines in Singapore.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare and cook authentic Italian dishes (e.g., pasta, risotto, antipasti, pizza, etc.) according to standard recipes and portion sizes.
• Maintain consistency in food quality, taste, and presentation.
• Monitor mise end place for the designated section.

2. Section Management

• Supervise and guide junior kitchen staff (e.g., Commis) in the assigned section.
• Ensure all equipment and tools are used safely and maintained in good working condition.

3. Hygiene, Safety & Compliance

• Comply with Singapore Food Agency (SFA) and National Environment Agency (NEA) regulations on food hygiene and sanitation.
• Maintain cleanliness and hygiene in the kitchen section at all times.
• Ensure proper storage and labelling of food items following FIFO/FEFO methods.
• Observe all Workplace Safety & Health (WSH) practices as per MOM regulations.

4. Inventory & Stock Control

• Assist in stock rotation, inventory control, and reporting of wastage.
• Inform Sous Chef/Head Chef of low stock levels and assist with receiving and checking deliveries.

5. Collaboration & Communication

• Coordinate with other sections to ensure smooth service during peak periods.
• Attend briefings, training, and evaluations as required by management.

Job Requirements

Qualifications & Experience

• Minimum 8 years of experience in an Italian kitchen, preferably in a similar Chef de Partie role.
• Diploma or Certificate in Culinary Arts (preferably with Italian cuisine specialization).
• Valid Food Hygiene Certificate recognized by NEA (mandatory in Singapore).

Skills & Attributes

• Strong knowledge of traditional and modern Italian cuisine.
• Excellent kitchen and time management skills.
• Team player with good communication and leadership qualities.
• Able to work on weekends, public holidays, and rotational shifts.

Working Conditions

• 5-day work week / Rotating shifts
• Standing for extended periods in a hot kitchen environment
• Complying with hygiene audits and regular inspections

An Assistant Restaurant Manager supports the Restaurant Manager by overseeing daily operations, managing staff, ensuring excellent customer service, maintaining food and hygiene standards, and handling financial tasks like inventory and record-keeping.

Key responsibilities include supervising daily activities, training and scheduling employees, resolving customer complaints, managing inventory, ensuring regulatory compliance, and contributing to the restaurant's overall profitability and efficiency.

Key Responsibilities

• Staff Management: Hire, train, schedule, and supervise restaurant staff to ensure quality service and adherence to procedures.

• Customer Service: Provide excellent customer service, resolve customer complaints, and ensure a positive dining experience.

• Operational Oversight: Manage daily restaurant operations, including opening and closing procedures, to ensure smooth and efficient functioning.

• Food and Safety Standards: Monitor and enforce high standards for food quality, preparation, presentation, and hygiene in compliance with health and safety regulations.
•
Inventory and Supplies: Conduct inventory checks, order supplies, and manage vendor relationships to control costs and ensure adequate stock.

• Financial Management: Handle financial processes, including cash handling, record-keeping, managing expenses, and supporting payroll activities. •

Key Skills & Qualifications

• Leadership & Communication: Strong interpersonal and communication skills to effectively manage and motivate staff.

• Problem-Solving: Ability to address and resolve customer issues and operational challenges efficiently.

• Financial Acumen: Understanding of basic accounting and arithmetic skills for financial record-keeping and budgeting.

• Customer Focus: A customer-focused mindset is crucial for ensuring high-quality guest experiences.

• Technical Skills: Proficiency in inventory management, scheduling software, and payroll systems is often required.

• Experience: Prior supervisory or restaurant experience is generally preferred.