Founded in 2010, we’re an independently owned and operated lifestyle brand with hotels & restaurants across Hong Kong, Australia, and Indonesia. Over the years we’ve grown exponentially, both in size and confidence. But our attitude towards our guests and our passion for what Ovolo stands for remains as strong as ever. We’ve never been afraid to be ourselves, to zig when the others zag, to be creative and spontaneous, and to stand out from the crowd. It’s what we’re famous for. It’s what we love.
Our mission is to share happiness. With bright eyes and even brighter minds, we create the kind of good vibrations that carry far and wide. Across continents and overseas. Throughout hotel lobbies, and beyond. It’s everywhere you look. Places filled with a special kind of sparkle that keeps people coming back for more.
And want to know what makes Ovolo more special, more unique, and more original than all the rest? Our people. Just the way they are. At Ovolo, we want you to be yourself. It’s what keeps us from swimming in the ‘sea of sameness. That’s why here we’ve ditched the tired old ‘corporate scripts’ and empowered our people to speak from the heart. Characters and mavericks, come one, come all. We’re after you with all your you-ness.
Monster Kitchen and Bar has a deep respect for locally sourced and seasonal ingredients landing an exciting set of fresh ideas with conscious consumption at the forefront. Monster Bar offers an elevated cocktail experience created with modern techniques using a selection of seasonal fruits and vegetables, ever-changing to highlight the season. Implementing our very own twist on the most iconic cocktails you’d only find in the best hotel bars around the world.

• Controlling food preparation and managing wastage for your section
• Leading by example as a hands-on-chef with excellent quality assurance and standards
• Assist in the development through innovative and original menu planning and maintenance of high food standards
• Establishing and maintaining effective employee working relationships at all times
• Bring your on-trend ideas, new dishes, new concepts and new menus to make our food offering the best in the area
• Ensure the kitchen is kept clean and hygienic at all times.
• Ensure all stocks are kept under optimum conditions.
• Ensure all mis-en-place is always freshly prepared and on time.
• Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
• Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date.
• Personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure storeroom requisitions are accurat