Bonjour! We are MERCI MARCEL, a relaxed French social destination bringing dining & shopping experience in unique design spaces. Today we have 6 outlets and we are looking for passionate & driven individuals to join in on Marcel's adventure! As we grow, so do our people.
Be a part of our diverse and extraordinary kitchen team, You bring skills and a customer-centric mentality, and we'll bring the tools and environment you require to ensure consistent and quality food is delivered to our guests’ from behind the scenes. If you’re up for a challenging yet rewarding experience, say hello to us now!
Outlets:
Merci Marcel – Club street, Orchard, Tiong Bahru & East Coast
French Fold – Telok Ayer & Orchard
What you get:

• 5-day work week | 44 hours work week, no split shift
• Salary range: S$4,000 - S$5,000
• Benefits: Health insurance, Dental Incentive ($200/year), Monthly Incentive Program (KPI up to $350), Daily Meal Allowance ($7), Staff discount and Referral Incentive Program (up to $400), Welcome & Birthday Vouchers, Classpass membership, Increment upon confirmation & Long Service Incentive
• A dynamic & innovative French Company with audacious ideas to bring new French concepts in Singapore.
• A company with values: meritocracy, innovation, responsibility & sincerity
• Opportunities to progress internally
• Training: Training & Development and Individualised Career Plan provided

What you will do:
· Responsible for managing the daily operations in the kitchen, ensuring that food is prepared to the highest standards of quality, taste, and presentation.
· Develop and implement new culinary trends together with team, direct & design plating techniques to ensure excellent customer service and welcoming environment
· Oversee inventory, ordering of food supplies & kitchen equipment to ensure effective use of all resources, budget control and minimise wastages
· Monitor and enforce hygiene work practices to ensure that employees follow standards and regulations
· Managing kitchen staff, including hiring, training and scheduling. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance
· Collaborating with front-of-house staff to ensure a seamless dining experience for customers, actively responding to and handle guest complaints or feedback in a professional manner.
Skills & Experience:
· Diploma/Cert. in Culinary in recognised institutions or related field
· Min. 5 years working experience in the same capacity
· Knowledge of various cuisines with French culinary techniques and modern trends is a plus
· Excellent kitchen planning skills and good understanding of F&B marketing
· Self-driven, service-oriented, good leadership qualities and have a strong work ethics
· Strong communication and leadership skills
Job Types: Full-time, Part-time
Pay: $4,500.00 - $6,000.00 per month
Expected hours: 44 per week
Benefits:

• Food allowance
• Professional development

Supplemental Pay:

• Performance bonus

Work Location: In person