Interested candidates can send an e-mail to with a copy of your resume.



Job Descriptions:

To ensure smooth running of daily restaurant business operation.
To monitor and maintain the food and beverage quality according to standard operation procedures.
Take responsibility for outlet stock/inventory control including ordering, acceptance and maintenance of stocks.
To train, guide and coach service staff including counselling whenever required.
To handle/attend to customer complaint, feedback or any other unforeseen situation.
To monitor and ensure restaurant cleanliness and tidiness in all stations.
To handle some administrative tasks including monthly submissions.

ChefDe Partie

Job Descriptions:

To oversee overall kitchen daily operations and ensure smooth running of all kitchen stations.
To monitor and maintain high standard of food quality and ensure food preparation based on standard operating procedure (SOP).
To maintain hygiene in kitchen area in compliance with standard food hygiene and safety protocols/regulations.
To manage kitchen staff monthly working schedule and ensure adequate manpower during operations.
To establish control over minimizing food and supply wastage.

Cashier/ Hostess

Job Descriptions:

Handle payment transaction by cash.
Issue receipts & refunds to the customers.
Counting cash at beginning & end of work shift.
Attend to general enquiries and issues that arise on the floor.
Maintain high levels of Customer Service and Satisfaction.


Job Descriptions:

Ensure safety, cleanliness and hygiene standards are kept at all time
Take orders and serve food and beverage to guest accordingly.
Able to pronounce and read all products served clearly in front of guests.
Obey and always co-operate to immediate superior’s instructions.
Able to greet and host guests in a friendly manner, being helpful to guests at all times.
Able to do proper table setting for all foods and beverages.


Job Descriptions:

Recognizing all food products menu build, and its presentation. Knowing products abbreviations.
Display energy when preparing foods and pastries.
Always maintain cleanliness in kitchen/production area and all storage areas.
Maintaining food quality.
Obey and always co-operate to immediate superior’s instructions.