Infinity Loop Pty Ltd trading as The Feast ASP, we are a culinary gem in the heart of Alice Springs, renowned for our Asian exquisite flavors and exceptional dining experience. We are currently expanding our team and have multiple job opportunities available to meet the growing demands in the area. If you are devoted to the art of gastronomy and committed to delivering outstanding service, we invite you to join us on this culinary journey!
1 / COOK
- Check the quality of raw and cooked food products to ensure that standards are met.
- Recognize superior quality products, presentations and flavor.
- Operate large-volume cooking equipment such as grills, ovens, deep-fat fryers, or griddles. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).
- Portion food, placing it on plates, and adding gravies, sauces and garnishes.
- Ensure great presentation by dressing dishes before they are served.
- Ensure all food and other items are stored properly.
- Get customers’ orders and prepare food to meet special dietary requirements.
- Assist in developing daily and seasonal menu items for the restaurant, create and prepare recipes and meals.
- Ensure compliance with all applicable laws and regulations.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
2 / CHEF
Menu Planning : Collaborate with the management team to plan and create menus that align with the restaurant's concept and meet customer expectations.Food Preparation : Oversee and participate in the preparation, cooking, and presentation of dishes. Ensure that food is prepared to high-quality standards and in a timely manner.Recipe Development : Contribute to the creation and refinement of recipes, considering factors such as taste, presentation, and cost.Ingredient Selection : Source and select high-quality ingredients, ensuring freshness and adherence to food safety standards.Kitchen Management : Organize and supervise kitchen staff, including chefs de partie, cooks, and kitchen assistants. Delegate tasks and manage work schedules to maintain efficiency.Training : Train and mentor kitchen staff, ensuring they understand and follow proper cooking techniques, safety procedures, and sanitation standards.Quality Control : Monitor the quality of dishes at all stages of preparation and service, making adjustments as necessary to maintain consistency.3 / RESTAURANT MANAGER
Menu Planning : Create menus for our restaurant according to market needs varied by seasons in consultation with Chefs and Director.Special Meals Maintaining and Planning : Maintain popular special Chinese traditional style meals for customers and adding new specials according to the customers' need.Raw Materials Purchasing and Food Pricing : Organize procurement of materials according to budget. Make price for menu food and meals.Stock Management : Monitor stock control systems to incorporate external and internal. Compile of reports and creating statistical analysis reports for directors. Create systems to reduce stock loss through maintenance, management, development.Facilities Maintaining : Make sure kitchen facilities and dining stuff comply with health requirement, ensure all the chairs and desks are put in order.4 / BAR ATTENDANT SUPERVISOR
Staff Supervision & Training : Oversee day-to-day performance of bar staff, provide training to junior attendants, and ensure adherence to service standards.Customer Service : Take reservations, greet and seat guests, promote venue services and specials, and maintain a professional and welcoming atmosphere.Shift Management & Reporting : Assist with rostering, coordinate team during shifts, report to manager or venue owner, and help with end-of-shift cash reconciliation.Cash Handling & Banking : Manage all monetary transactions, ensure tills are balanced and adequately stocked with change, and assist with banking duties.Stock & Inventory Control : Conduct stocktakes, monitor and replenish inventory (including fridges and shelves), tap kegs, and attach supply lines.Beverage Service : Prepare and serve cocktails, mixed drinks, bottled and draught beverages, ensuring quality and compliance with RSA requirements.Cleanliness & Maintenance : Supervise cleaning of bar areas, maintain hygiene, wash and organize glassware, and ensure a clean, efficient workspace.Regulatory Compliance & Cost Control : Enforce alcohol service regulations, perform age checks, monitor beverage costs, reduce wastage, and support profitability.5 / WAITER SUPERVISOR
Staff Leadership : Supervise and guide waitstaff, ensuring smooth restaurant operations.Shift Management : Create schedules and optimize staffing levels for efficient service.Customer Service Excellence : Ensure a high standard of customer service and satisfaction.Order Accuracy : Oversee order fulfillment, ensuring accuracy and timely delivery to patrons.Training : Train and mentor waitstaff, enhancing their service skills and product knowledge.Inventory Control : Manage restaurant inventory, particularly related to service items.Problem Resolution : Address customer concerns and resolve issues promptly and professionally.Cleanliness and Presentation : Maintain a clean and well-presented dining environment.GENERAL REQUIREMENTS :
Must have at least 1-2 years of experience in each occupation in F&B industry.In-depth knowledge of Asian cuisine, including ingredients, preparation methods, and regional specialties.Previous experience in a supervisory or team leadership role.Excellent verbal communication skills to interact with customers and staff.Strong leadership and decision-making abilities.BENEFITS :
A competitive salary from $65,000 - $75,000 plus super for successful candidates.Permanent full-time contract.Only shortlisted candidate will be contacted.