Total 3 job vacancies by Nine

Role Overview

The Head Chef is the conductor of the culinary backstage. You are responsible for designing a menu that is "gig-friendly"—efficient, delicious, and profitable. You will manage the entire kitchen operation, from cost control and hygiene to leading a team that can handle the erratic surges of a concert crowd.

Key Responsibilities

• Menu Engineering: Create and maintain a menu that balances culinary creativity with speed of service. Design "show-night" specials that minimize ticket times during peak pre-show hours.

• Kitchen Leadership: Recruit, train, and supervise BOH (Back of House) staff. Foster a culture of speed, precision, and "cool under pressure."

• Inventory & Food Costing: Manage all ordering and vendor relationships. Maintain food cost percentages (COGS) through strict portion control and waste management.

• Safety & Sanitation: Ensure the kitchen exceeds all local health department standards. Maintain a rigorous cleaning schedule for all equipment to prevent breakdowns during high-volume sets.

• Operational Flow: Coordinate with the Front of House (FOH) to manage "pacing." Adjust kitchen speed based on the "Doors" and "Set Time" schedules provided by the venue manager.

Ad Hoc & Livehouse-Specific Projects

• Artist Catering (The Rider): Crafting off-menu meals for touring artists and crews based on specific (and often last-minute) dietary requirements or "rider" requests.

• Late-Night Pivot: Managing a secondary "Late Night" menu for the post-show crowd or DJ sets, often with a reduced crew.

• Event Scoping: Designing custom "VIP" or "Meet & Greet" platters and catering packages for private venue buy-outs or record release parties.

• Venue Support: Assisting the Bar Manager with "house-made" ingredients (e.g., creating custom syrups, garnishes, or infusions) to align the food and drink programs.

• Crisis Prep: Stepping in to assist with general venue logistics—like helping unload a delivery or troubleshooting a fridge failure—during the frantic hours before a sold-out show.

Required Qualifications

• Experience: 5+ years in a high-volume kitchen, with at least 2 years in a leadership role (Head Chef or Sous Chef).

• Speed: Proven ability to manage a "crush"—handling a massive volume of orders in a 90-minute window before a show starts.

• Certifications: Food Handler’s Management Certification and a deep understanding of local health codes.

• Flexibility: Comfortable working in a loud environment with flashing lights and late-night hours.

We are looking for friendly and service-oriented Waiters / Service Crew to join our team at Flora by the Sea. You will play a key role in delivering a warm and memorable dining experience for our guests in a beautiful seaside environment.

Job Summary

We are looking for a high-energy, detail-oriented Food & Beverage (F&B) Manager to lead our culinary and bar operations. In a KTV environment, the "vibe" is just as important as the menu. You will be responsible for ensuring that our guests receive seamless service, high-quality snacks/meals, and expertly crafted drinks while they sing the night away.

Your goal is to maximize revenue through strategic upselling and menu engineering while maintaining strict hygiene standards and a top-tier guest experience.

Key Responsibilities

Operational Excellence: Oversee daily F&B operations, ensuring orders are delivered accurately and promptly to private suites.

Menu Innovation: Design and update a menu that balances "easy-to-eat" finger foods with premium platters and a diverse beverage program (cocktails, spirits, and mocktails).

Team Leadership: Recruit, train, and mentor floor staff, bartenders, and kitchen crew to deliver "invisible yet attentive" service.

Inventory & Cost Control: Manage stock levels, negotiate with suppliers, and monitor F&B costs to maintain healthy profit margins.

Quality Assurance: Conduct regular room checks and kitchen audits to ensure food safety, presentation, and cleanliness meet company standards.

Event Coordination: Work with the marketing team to create F&B packages for corporate events, birthdays, and holiday parties.

Flexibility: Execute ad hoc duties as assigned by the management to ensure the smooth running of the venue.

Required Skills & Qualifications

• Experience: Minimum of 3–5 years in F&B management, preferably in a high-volume nightlife, lounge, or entertainment venue.

• Night Owl Mentality: Ability to work late nights, weekends, and public holidays (this is when the party happens!).

• Service-Oriented: A passion for hospitality and the ability to handle high-pressure situations with grace.

• Business Acumen: Strong understanding of P&L statements, inventory software, and POS systems.

• Compliance: Knowledge of local liquor laws, health department regulations, and safety protocols.