ABOUT FEUILLE FOOD LAB ＆ Dew-chef's wine and gourmet
We are starting a pop-up TASTING EVENT at our studio, featuring modern cooking techniques for our nature inspired dishes. Our concept on running the studio and our featured dishes vary greatly from the traditional restaurants. Not only would we be cooking for our customers, but also providing a conscious and nurturing environment and opportunities for our chefs to grow and enrich personally and professionally. Our key chefs will have the chance to get involved with planting and looking after our own produce and have a chance to collaboratively develop the dishes to serve at the studio and at the same time, take a leadership position to teach and educate their fellow chefs and interns. We will also be introducing a special style of service which blends the FOH team and the kitchen staff to meet and serve the customers on a regular basis. Guests will also be coming to the kitchen to see how their food is being prepared and this will be the approach on how we would like to be with our guests because dining is most than just cooking for them.
Key/Sous Chef Job Description
Thank you for your interest in becoming a part of the feuille’s professional kitchen team. Since you will be the key personnel overseeing our kitchen, we want you to be professional, positive, and curious about everything that goes into preparing the daily wonderful dishes. We will be working side-by-side quite closely throughout; therefore, a huge emphasis will be placed on being togetherness and being an active and supportive team member and leader. You being the ideal candidate will have the professional experience in running the kitchen, managing the staff in a fine dining setting for more than three years and have been educated, speak fluent English and is at least 22 years old. You are familiar with both the industry’s best practices and food safety knowledge and standards and you have travelled and worked at professional kitchens abroad for at least one year. Furthermore, if you choose to apply here, you will have browsed through our website, attempted to understand as much as possible about our cuisine directions and be able to make educated and related enquiries during the interview. We will also have some projects which you will participate during this pop-up service. We promise you it will be a fun experience, you’ll learn and we will grow together, but it won’t be easy. In fact, you will be expected to be fully committed to do everything necessary to have a fresh, smooth, and exciting opening for our pop-up tasting event. Remember, we are opening this new event together and we will have to strive to be the best team possible in the industry during this pop-up service. Are you the right candidate? Please email your CV and letter of motivation to feuillefood@gmail.com. We look forward to hearing from you!
Responsibilities
Learn all the dishes in the allotted time given and help train and oversee the junior staff members
Be expected to work independently, efficiently, and positively in this fast paced environment
Establish working schedule, assign tasks and assess staff’s performance
Prepare and plan the dish preparation accordingly in a timely manner for the dinner service
Ensure the highest quality food standards are met at all times and plan and prepare the staff meals
Be involved in various projects taking place at the studio and participate in ways necessary to smoothly complete the projects
Resourcefully solve any issues that arise and take control of any problematic situation
Order supplies and stock inventory appropriately and rotate fridge at the end of the daily service
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers and be expected to work overtime
Supervise BOH team and offer suggestions and strategies to improve the flow and the quality of service
Maintain high standards of quality control, hygiene, and health and safety for both the staff members and the guests
Nurture a positive working environment and lead by examples as restaurant supervisor
Requirements
At least four years of relevant experience in managing the kitchen and staff rotation and training
Understanding of various modern cooking methods, ingredients, equipment, and procedures
Accuracy and speed in handling emergency situations and providing solutions and ability to improvise
Working knowledge of various computer software programs
BS degree in Culinary Science or related certificate would be a plus
Proficiency in speaking, reading, and writing English
Industry-issued chef certificate required
Cook/Prep Cook Job Description
Thank you for your interest in becoming a part of the feuille’s professional kitchen team. We are planning a pop-up tasting event in 2018 which will last for four months and feature our artistic approach to various culinary creations that are not readily available in the current market. As this is not your average restaurant that takes place in a limited time frame, we also expect our operations to be quite different from the norm. Here, you will work fast paced and be taught and be involved in various technical preparations of our contemporary dishes, from the initial preparations to the finishing garnishes in a condensed time frame. You will be assigned and be expected to work side-by-side quite closely with your leader chefs; therefore an emphasis on being the supportive team member will be stressed throughout the event. You will have a chance to work with various ingredients, common and rare ones, participate in looking after our own crops, and take your various skills to the practical test. You being the ideal candidate will have the relevant semi-professional experience in the kitchen, from either the prep cook or the line cook in a fine dining setting for more than three years and have been educated, speak fluent English and is at least 22 years old. You are familiar with both the industry’s best practices and food safety knowledge and standards and you have travelled and worked at professional kitchens abroad for at least one year. Furthermore, if you choose to apply here, you will have browsed through our website, attempted to understand as much as possible about our cuisine directions and be able to make educated and related enquiries during the interview. We promise you it will be a fun experience, you’ll learn and we will grow together, but it won’t be easy. In fact, you will be expected to be fully committed to do everything necessary to have a fresh, smooth, and exciting opening for our pop-up tasting event. Remember, we are opening this new event together and we will have to strive to be the best team possible in the industry during this pop-up service. Are you the right candidate? Please email your CV and letter of motivation to feuillefood@gmail.com. We look forward to hearing from you!
Responsibilities
Learn all the dishes in the allotted time given in an efficient and timely manner while keeping the standards
Be expected to work independently, efficiently, and positively in this fast paced environment
Collaborate with the Chef-de-cuisine and leader chefs in dish preparation and other related tasks
Properly store food items at appropriate temperature, ensure that the food prep area and kitchen are cleaned and sanitized at all times
Prepare and execute the dish with precision in a timely manner for the dinner service
Ensure the highest quality food standards are met at all times and plan and prepare the staff meals
Be involved in various projects taking place at the studio and participate in ways necessary to smoothly complete the projects
Resourcefully solve any issues that arise and take control of any problematic situation
Order supplies and stock inventory appropriately and rotate fridge at the end of the daily service
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers and be expected to work overtime
Requirements
At least two years of relevant experience in working at a professional and fast paced kitchen as a prep cook or line cook
Able to read and follow standardized recipes
Understanding of various modern cooking methods, ingredients, equipment, and procedures
Accuracy and speed in handling emergency situations and providing solutions and ability to improvise
Strong knowledge of proper food handling procedures
Able to work as part of the supportive team member
BS degree in Culinary Science or related certificate would be a plus
Able to speak, write and read English fluently
Restaurant Manager Job Description
We are doing a pop-up tasting event at our studio. This managerial position will last up to 4 months with the potential of being possibly more. As this is not your typical restaurant, there are many areas which will require considerable learning and upgrading and improvisation of skills you may not normally experience. You will spend a significant amount of time, developing with the chef-de-cuisine the meticulous details for the service manuals, and based on that manual, you will execute, recruit, train, and evaluate the performance of the service team members and continuously monitor the overall working attitude and performance, motivate and strive for the best service possible during this period. You will also be expected to participate and carry out tasks related to marketing. You are passionate, work well together with both the service and kitchen staff, and make daily decisions that involve time management, uphold product quality, cleanliness, and service standards. You will go above and beyond and do all that is necessary to ensure a smooth, uninterrupted opening for our studio. Four major areas you will be involved in are sales forecast, strategic planning to increase the sales and profit margin, staff motivation and management, and help organize events to increase public exposure. As this a relatively new concept in a limited available time frame, there are bound to be challenges, yet at the same time, we believe it will be a rewarding and fun experience for you and us. Please email your CV and letter of describing what management means to you to this address: feuillefood@gmail.com. We look forward to hearing from you!
Responsibilities
Participate in the development of the training manuals/programs and train the FOH team accordingly to the studio’s standards
Recruit, train, manage, and motivate and organize the shift for the staff members
Plan and organize a wine class for all the staff members
Inspect task completion and degree of quality performance
Take responsibility for the business performance of the restaurant
Analyze and plan restaurant sales levels and profitability
Organize marketing activities, such as promotional sales and discount schemes
Update the feuille food lab’s website, facebook, blogs, and twitters, including newsletters, promotional offers and responding to posts
Prepare reports at the end of the shift/week, including staff control, food control and sales and recommend strategies to counteract and improve the problems encountered
Create and execute plans for department sales, profit, and staff development
Coordinate the operation of the dining room during service hours and work with chef de cuisine to best implement the service tasks
Respond to customer queries, complaints, and suggestions
Meet and greet customers, organize table reservations and explain menu items and wine/juice choices
Supervise FOH team and offer suggestions and strategies to improve the flow and the quality of service
Maintain high standards of quality control, hygiene, and health and safety for both the staff members and the guests
Check for stock levels, help order supplies and prepare cash draws and petty cash
Nurture a positive working environment and lead by examples as restaurant supervisor
Create a customer data base and forecast potential sales
Requirements
Up to three years of service experience in a supervisory role combined with practical knowledge of recruiting, training, and coaching employees
Demonstration and proven of a passion for guest service and create exceptional guest experiences
Able to speak, read, and write fluent English
Have travelled and worked abroad in a fine dining setting for at least one year
Must have a college degree, at least 25 years of age
Knowledge of basic accounting, payroll system, and related sales forecast software
Familiar with financial and customer service principles and practices
Knowledge of data analysis procedures and proficient user of MS Office software products
BSC/BA in business administration or relevant field; MSC/MA is a plus
Restaurant Server Job Description
This is not your typical restaurant server position. In fact, we are not even a restaurant, but a studio that wishes to share some of our artistic approach to the possibility of foods—contemporary, borderless, and thematic. We are currently planning to start a pop-up dinner service scheduled in 2018 and for a duration of three months and. As this pop-up service is a relatively new concept that takes place in a limited time frame, our emphasis would be on the collaborative effort and readiness of every staff member involved to make this event successful. Unlike the typical restaurant positions where you pick up the training during the shift hours, we will be opening the pop-up restaurant together, which means, we will be providing staff-oriented training sessions, having you involved in every step of the way, hearing your comments, and collectively, taking your suggestions and turning them into quality service standards because we are all customers and all having experienced bad service at some point. Together we will set up our own rules and the steps necessary towards making service as flawless as possible. As mentioned earlier, we wish to start our little staff-oriented community that shares the same goals and prides itself on providing the best service possible to our customers. As we will be spending a lot of time together, we ask you, the potential candidates, to be passionate and motivational towards food, meeting people, and enjoying constant learning. Needless to say, your passion and commitment are essential because opening a restaurant is not supposed to be easy, especially not in this pop-up setting. We don’t want you to treat this opportunity as platitudinous, but treasure it as a progressive learning towards the quality and passion of life which is precisely why we wish to start this pop-up event in the first place. We also ask you to be proficient in spoken English, having worked abroad in a fine dining setting for at least one year and have been in the hospitality industry for two years and above. Think you are up for it? Please email to feuillefood@gmail.com with your CV and letter of motivation. We look forward to hearing from you!
Responsibilities
Prepare tables with special attention and care to sanitation and standards
Greet and attend to customers upon entrance and throughout the duration of the dinner service
Present menus and help customers for explanations when necessary and/or make recommendations for other products
Collaborate with other restaurant servers and kitchen/bar staff
Deal with complaints or problems with positive attitude
Issue bills and accept payment
Carry out dining room cleaning tasks and additional tasks that may be associated with service
Be expected to be involved in various tasks not limited to front-of-the house operations
Requirements
At least two years proven customer serving/waitering experience
customer-oriented approach and be able to work efficiently in a fast paced environment
problem solving and decision making skills
excellent people and communication skills
fluent in spoken English
responsible and trustworthy
attention to details, cleanliness and safety
must be at least 23 years old
well educated, at least in possession of a college diploma
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