OUE Restaurants Pte Ltd

Supervisor at Iyasaka by Hashida – Lead and oversee front-of-house operations, guiding the team in product knowledge, ensuring seamless guest service, managing course pacing, resolving feedback, and upholding the highest standards of hospitality, hygiene, and operational excellence.

Captain at Iyasaka by Hashida – Deliver personalized and professional dining experiences by managing guest service, course pacing, menu recommendations, and ensuring the highest standards of hospitality and hygiene.

Prepare and present high-quality Japanese dishes across various stations at Hanare while upholding strict hygiene, safety, and food standards.

Serve as the first point of contact for guests at Rempapa, handling reservations, inquiries, and orders while ensuring seamless service, accurate transactions, and professional guest relations.

Responsible for overseeing daily restaurant operations at Rempapa, including guest services, order management, POS handling, and team support to ensure a smooth and professional dining experience.

As Captain at Rempapa, oversee daily operations, lead service excellence, and ensure smooth coordination across guests, team, and kitchen.

Provide friendly and professional service by taking orders, serving guests, and assisting with requests. Support daily operations, maintain cleanliness, and ensure smooth restaurant service at Chatterbox.

Provide friendly and professional service by taking orders, serving guests, and assisting with requests. Support daily operations, maintain cleanliness, and ensure smooth restaurant service at Chatterbox.

OUE Restaurants seeks F&B crew to handle POS transactions, order-taking, food service, and delivery platforms while ensuring customer satisfaction and operational efficiency. The role also covers table setup, hygiene standards, and supporting daily kitchen and beverage operations.

Oversee daily kitchen operations, ensuring compliance with recipes, portion control, presentation, and hygiene standards. Manage and train kitchen staff, supervise inventory and food supply orders while controlling costs, maintain kitchen equipment, minimize waste and theft, and perform additional duties as assigned by the Head or Executive Chef.