Established since 2002, Les Bouchons, is amongst
the first restaurants in Singapore to serve French
Steak Frites “Steak and Fries”
Relaxed and effortlessly cool, Les Bouchons Restaurants take guests on a gastronomic journey through the bylanes of Paris paying homage to the grand tradition of French Bistros & Steakhouses.
Showcasing a renewed but familiar look at French Cuisine, Les Bouchons is known for serving the best quality Steaks, setting towering standards for marbling and tenderness, making every meal an experience full of robust flavors and textures. Steaks are prepared as per request and are best enjoyed with a portion of salad and free flow of the trademark homemade French Fries, cut to perfection.
We are constantly looking for new talents to grow our family. We believe in, great working environment and long-term relationship where both, team member and company look after each other for mutual gain. Junior willing to learn and with a positive mindset are also most welcome to join.
Job Description:
Responsibilities:
· Assist the Head Chef to manage day-to-day BOH to ensure success of the Food & Beverages operation and maintain high standards and an efficient working environment
· Ensure a consistent food quality and respect The brand and recipies standards
· Ensure customers are always receiving an exceptional dining experience.
· Creative Menu planning, platting design and menu engineering.
· Understand the market trend in Food and ensure the menu maintain its competitiveness in the market.
· To implement, improve & ensure Standard Operation Procedure is practiced and maintain at all time.
· Ensure hygiene and cleanliness of the Kitchen at all time and equipment are well maintained.
· To plan and control stocks, food costs, staff costs and wastage at an ideal level.
· To provide accurate collation of information towards ingredient, recipe and finished product standardization and costings.
· To actively take part in liaising with Marketing & Branding team in promotional program and packages in increasing revenues.
· To be involved in setting up and maintaining the equipments and kitchen area.
· Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labour and scheduling and maintaining budgets.
· To hire and train team members
·Requirement:-
· Works well under pressure and commands kitchen brigade effectively
· Strong leadership abilities, including the capacity to inspire and create goals
· Creative and innovative in creating and modifying new dishes
· Outstanding time management and multitasking skills
· Able to work on shifts, weekends and public holidays
· Good organizational skills, attention to details. Result-driven, service-oriented
· 5 years of relevant working experience in western restaurants, experience in French cuisine and Steak house is recommended.
. Experience in Preopening and kitchen Set up would be an advantage
Job Type: Full-time
Pay: RM4,800.00 - RM5,800.00 per month
Benefits:
- Opportunities for promotion
- Professional development
Work Location: In person
