New Concept Opened at Amoy Street!!!
A new Filipino restaurant in Singapore is a spin-off of a popular Philippines-based concept, Manam. It is rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach to serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.


https://www.instagram.com/manamph/?hl=en


We are looking for passionate individuals to join us on this incredible journey!


Job Summary
The Chef-de-Partie plays a more active role with the Sous Chef to ensure the kitchen is fully prepared to execute and present our guests with delectable dishes. He/she shall assist the Sous Chef in the management of day-to-day kitchen operations and is responsible for supervising the Commis and providing them with proper guidance to ensure the Company’s standards are consistently met.


Duties and Responsibilities
1. Operations

• Support the Head / Sous Chef with daily food preparation to ensure the smooth running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Able to estimate and report daily production needs to the Head / Sous Chef and assess the quality of raw and cooked food items to ensure safety standards are met.

• Carry out daily kitchen preparation which includes, but is not limited to:

• Washing, peeling, and/or cutting a variety of vegetables and fruits

• Clean and cut a variety of meats and seafood

• Prepare sauces and condiments

• Prepare all other ingredients and menu components

• Carry out daily general kitchen duties which include, but are not limited to:

• Setting up and cleaning kitchen equipment

• Dishwashing

• Cleaning of kitchen surfaces, floors, and storage areas

• Trash disposal

• Support the team in recipe development, planning, and creation of new dishes

• Adhere to food safety and hygiene standards stipulated by the Government and Company.

• Assist the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stock, and efficient utilization of kitchen equipment.

• Foster and promote a cooperative working environment.

• Any other duties as assigned by Head Chef or Sous Chef.

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service to support the team should the need arise

3. Human Resource

• Guidance of Junior team members (i.e. Commis’) to ensure they get “caught up to speed” with the Restaurant’s operating procedures

• Assist the Chef and Sous Chef in executing training programs for the Kitchen and Service Team
  

• Comfortable and willing to interact with guests

• Well-groomed with a pleasant disposition

• Team player

• Ability to work independently and in a team

• Friendly and courteous

• Good communication and interpersonal skills

• Ability to converse in English

• Good Teamwork, Organization, and planning skills

• Time management

• Ability to skillful multitask

• Leadership

• Problem analysis and problem-solving
  

Working Hours
5 Working days per week (Fixed off on every Sunday and Monday)


Salary Package:
We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.


Benefits

• Statutory leaves

• Outpatient & dental claim

• Hospitalisation & Surgical Insurance Coverage

• Training Opportunities

• Career Advancement