Total 4 job vacancies by Resturant Ramlan Pte. Ltd.

Must need to work on Weekends and Public holidays

·        Must ready to work physically to carry provisionals, groceries and vegetables from whole sale vendor delivery to store room , then shift from Store room to display rack to avail customers

·        Receiving of provisionals, groceries and vegetables from whole sale supplier then arrange it properly

·        Loading and unloading of provisionals, groceries and vegetable

·        Help customers to find locate provisionals, groceries and vegetable, if need bring the stuff and put it their trolley

·        Ensure shelves and product displays remain stocked.

·        Replenish products onto display shelfs and areas as assigned.

·        Check & account for damaged stocks, Tabulate balance stocks & Tidy up items displays

·        Welcoming customers to the store and answering their queries. -Assess customer needs and wants: answer customer questions and concerns. -Provide appropriate product recommendations. -Ensure merchandise is in-stock and displayed on shelves in a presentable. -Build relationships with customers, especially regular customers.

·        Create a variety of ongoing promotional activities to increase revenues. These can include daily specials, coupons, discounts, a loyalty restaurant that encourages repeat dining, and training wait staff to upsell appetizers, desserts and drinks. In addition to these types of promotional activities, able to develop larger business opportunities, such as group sales, offsite catering, a proprietary, private-label sauce, delivery service and corporate events.

·        Accomplishes marketing and sales human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

·        Achieves marketing and sales operational objectives by contributing marketing and sales information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

·        Meets marketing and sales financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

 Must need to work on weekends and public holidays
• Preparation of menus relevant to a diversity of clients
• Ordering and stock control of food and related items
• Participating in the development of training and appraisal of kitchen staff
• Preparation and cooking of food for clients
• Maintain a clean and tidy kitchen
• Ensure the maintenance of kitchen equipment and report any breakdown
• Ensure kitchen security at all times
• Adhere to all policies
• Health and Safety at Work
• Environmental Health Regulations
• Care Home Safety Policy
• Able to work weekends and public holidays
• Able to work rotating shift
• Able to work early morning & late night whenever required
• Willing to work long hours whenever required
• Perform other duties as assigned by management
• Daily operations of the kitchen including production, preparation & presentation.
• Ensure all items of highest quality at all times.
• Efficient management of food costs & wastage.
• Maximizing the overall food & beverage department profit.
• Quality levels of production including cleanliness, sanitation & hygiene.
• Creative menu planning on a timely basis
• In-charge of the kitchen
• Monitor kitchen flow
• Procurement & purchasing
• Staffing & timetable
• Daily operations of the kitchen including production, preparation & presentation.
• Ensure all items of highest quality at all times.
• Efficient management of food costs & wastage.
• Maximizing the overall food & beverage department profit.
• Quality levels of production including cleanliness, sanitation & hygiene
• Creative menu planning on a timely basis
• Must need to know how to cook the following items
• Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta
• Fish Molee. Famous in South India
• Kerala Karimeen Fry.
• Aila Curry.
• Prawns Kuzhambu.
• Kheema with Coconut Curry
• Chicken Roast.
• Payyoli Chicken Fry.
• Chettinadu Chicken
• Crab (Small and Big Size)
• Mutton Biriyani
• Chicken Biriyani
• Egg Biriyani
• Prawn Biriyani
• hettinad Dry Pepper Chicken,
• Chettinad Kozhi Kuzhambu,
• Spicy Chettinad Fish Fry Recipe
• Chettinad Mutton Chops Kuzhambu Recipe
• Chettinad Nandu Varuval Recipe
• Thalapakkati Style Chicken Biryani
• Mutton Chukka Varuval
• Chicken Ghee Roast
• Chettinad Chicken Kuzhambu
• Small Variety Fish Fry
• Boondhi Raita
• Boiled Egg
• Fruit Custard
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned

Menu Development & Creativity: Creating innovative dishes, designing menus, and developing recipes to enhance the dining experience.
Kitchen Operations: Overseeing daily kitchen operations, including food preparation, cooking, and presentation, and ensuring high-quality standards.
Leadership & Staff Management: Leading, training, and motivating kitchen staff, scheduling shifts, and fostering a collaborative, safe work environment.
Inventory & Cost Control: Ordering supplies, managing inventory, managing budgets, and calculating food costs to ensure profitability.
Compliance & Hygiene: Ensuring strict compliance with food safety regulations, sanitation guidelines, and health and safety policies.

In addition

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they ariseEnsuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

• Create a variety of ongoing promotional activities to increase revenues. These can include daily specials, coupons, discounts, a loyalty restaurant that encourages repeat dining, and training wait staff to upsell appetizers, desserts and drinks. In addition to these types of promotional activities, able to develop larger business opportunities, such as group sales, offsite catering, a proprietary, private-label sauce, delivery service and corporate events.
• Accomplishes marketing and sales human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves marketing and sales operational objectives by contributing marketing and sales information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Meets marketing and sales financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Determines annual and gross-profit plans by forecasting and developing annual sales quotas for regions; projecting expected sales volume and profit for existing and new products; analyzing trends and results; establishing pricing strategies; recommending selling prices; monitoring costs, competition, supply, and demand.
• Accomplishes marketing and sales objectives by planning, developing, implementing, and evaluating advertising, merchandising, and trade promotion programs; developing field sales action plans.
• Identifies marketing opportunities by identifying consumer requirements; defining market, competitor's share, and competitor's strengths and weaknesses; forecasting projected business; establishing targeted market share.