Commis / Demi Cook / Chef de Partie (Full Time & Part Time)

TIPO PRIVATE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job description

Overview

Who We Are: Since its inception in 2013, The Black Hole Group and its concepts such as Tipo, Working Title and more continue to create quality culinary concepts, celebrate artisanality, and cultivate experience. We started from a backpacker’s hostel, so our teams are full of adventure, culture, and food. We’re passionate F&B enthusiasts who love what we do, and we’re committed to providing our guests with exceptional service.

Our ambitions are big with new concepts and new menus, so there’s no better time to join us in creating dining experiences that are both delightful and unforgettable.

Our Concepts

• Tipo Pasta Bar - Aliwal
• Tipo Pasta Bar - Waterloo
• Tipo Strada - Wheelock
• Tipo Strada - Keong Saik
• Tipo Strada - Novena
• Tipo Strada - Hamilton
• Working Title Lasalle
• Ela Jalan Sultan
• The Great Mischief @ National Gallery
• Small Batch @ Botanic Gardens
• Afterwit Mexican Taqueria
• Granary Catering Co

What’s in it For You

• Medical & Dental - Up to $300
• Staff Meals
• Transport Allowance - Up to $100 monthly
• Training Allowance - Up to $500 annually
• Referral Bonus - Up to $1,200 per referral
• Dining Discount - 20% off extended to friends & family
• Maternity & Paternity Leave - With $300 baby bonus
• Birthday Perks
• Staff Cohesion - Local and overseas bonding trips
• Mentorship Programme - Grow personally and professionally

What You’ll Do

• Provide Positive Customer Experience - Food can be what makes a dining experience memorable, but your demeanour and attentive service will be what makes it unforgettable, turning first-time diners into loyal customers.
• Work Efficiently - Your efficiency ensures a seamless dining experience for every guest. Advise them on what to order, how to pay, and any little requests with speed and accuracy. Familiarise them with menu items, plating, and brand information.
• Work in Harmony - Collaborate with fellow crew members and kitchen staff to create a harmonious working environment that reflects service quality.