COME JOIN THE BURNT ENDS HOSPITALITY GROUP!

Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.
We’re now growing and opening a brand new outlet in Jewel! As we expand, we’re looking for passionate, service-driven individuals to join our opening team and help us bring the Burnt Ends experience to a new location.

JOB REQUIREMENTS:

• Minimum 4 years of relevant experience
• No minimum cert required
• Good communications skills
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• 5 day work week (44 hours per week)

• Coordinate all sections in the kitchen
• Ensure consistent and smooth operations of the department
• Drive organisational policies and procedures for inventory management
• Follow food waste control guidelines
• Lead in the training of new staff
• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Operate kitchen to maintain profitability and costs for the culinary operations
• Support to create new recipes for inclusion in new menus
• Modify existing work processes and procedures in accordance with process improvement reviews
• Support to maintain kitchen organization, staff ability, and training opportunities
• Propose initiatives for continuous improvement
• Evaluate emerging technology trends that can be leveraged to improve productivity and innovation
• Monitor the adherence of customer service standards
• Provide food services to all guests in a manner that is professional, efficient yet friendly
• Evaluate the effectiveness of service recovery strategies to improve customer service delivery
• Evaluate impact of customer loyalty strategies to ascertain its effectiveness
• Monitor team’s compliance with the organisation’s personal, food and beverage hygiene standards
• Ensure that working areas are always kept clean
• Monitor team’s adherence to the organisation’s food waste management Standard Operating Procedures (SOPs)
• Monitor team’s compliance with the organisation’s Workplace Safety and Health (WSH) policies and procedures
• Inspect quality of food plating to ensure required standards are met when running the pass