Total 3 job vacancies by Sultans Table Restaurant Pte. Ltd.

Job Summary

Prepare specific food items and meal components at your station while collaborating with the culinary team to deliver high-quality food and service. Maintain kitchen safety and sanitation, manage supplies, and improve preparation methods based on feedback.

Responsibilities

• Prepare specific food items and meal components at your station following head chef directions
• Collaborate with the culinary team to ensure consistent high-quality food and service
• Maintain a safe and sanitary kitchen area to meet health standards
• Conduct stocktaking and order supplies to keep your station well-equipped
• Adapt and improve food preparation methods based on feedback to enhance quality
• Assist in other kitchen areas as needed to support team operations
• Manage multiple tasks efficiently and stay organized during shifts
• Communicate effectively and listen attentively to team members and supervisors
• Demonstrate passion for delivering excellent food and customer service
• Work cooperatively within a team environment
• Be available to work shifts during weekends and holidays

Preferred competencies and qualifications

• High school diploma or equivalent
• Qualification from a culinary school
• Past experience working in a similar culinary role
• Knowledge of best practices for safety and sanitation

Job Summary

Lead and manage daily restaurant operations to ensure efficiency, compliance, and excellent customer service. Develop staff schedules, train employees, oversee financial reporting, and maintain positive diner relationships to drive a successful dining experience.

Responsibilities

• Oversee daily restaurant operations to ensure smooth workflow and service delivery
• Develop and implement work schedules aligned with restaurant demand and staffing needs
• Ensure compliance with hygiene and safety regulations to maintain a clean and safe environment
• Train new employees to meet restaurant standards and performance expectations
• Supervise kitchen and waitstaff, providing constructive feedback to improve service quality
• Build positive rapport with diners by engaging effectively and addressing concerns promptly
• Write daily budget reports detailing revenue and costs to support financial management
• Organize and maintain inventory of restaurant supplies to ensure availability and reduce waste
• Manage weekly and monthly payroll processing accurately for all staff members
• Communicate proactively with diners to resolve conflicts and enhance customer satisfaction

Preferred competencies and qualifications

• Proven work experience in a restaurant setting
• Demonstrated customer service skills applied in a hospitality environment
• Understanding of financial management principles relevant to restaurant operations
• Strong knowledge of restaurant management software to support operational efficiency
• Ability to memorize and explain the restaurant’s menu to assist diners
• Willingness to work flexible hours to meet restaurant scheduling demands

Job Summary

You will lead kitchen operations to deliver high-quality food on time, design menus and plating, coordinate and train staff, manage inventory, enforce safety standards, and innovate recipes to enhance customer satisfaction and operational excellence.

Responsibilities

• Ensure all food meets the highest quality standards and is served promptly to enhance customer satisfaction
• Plan menus and design plating presentations to create visually appealing dishes
• Coordinate kitchen staff activities and provide assistance to maintain smooth operations
• Hire and train kitchen staff to prepare and cook menu items consistently and efficiently
• Conduct stocktaking of ingredients and equipment and place orders to maintain adequate supplies
• Enforce safety and sanitation best practices to comply with health regulations and ensure a safe kitchen environment
• Develop new recipes regularly to update the menu and incorporate current food trends
• Monitor industry trends to keep the menu innovative and competitive
• Collect and analyze feedback from restaurant staff and patrons to improve food quality and service
• Manage inventory and stocktaking processes to optimize resource use and reduce waste
• Adapt to work schedules including on-call, shifts, after hours, weekends, and holidays to support kitchen needs

Required competencies and certifications

• Qualification from a culinary school
• Minimum 5 years of experience in a similar kitchen management position
• In-depth knowledge of food principles and best practices
• Strong communication and leadership skills to effectively manage kitchen teams
• Ability to perform under high-pressure conditions while maintaining quality and safety standards
• Commitment to exceptional cleanliness, health, and safety standards

Preferred competencies and qualifications

• Creative and innovative thinking to develop unique recipes and menu concepts
• Passion for creating food that delights and attracts customers