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Thursday, September 28
  • Drives innovation and business results for a unique restaurant.
  • Develops, desgins or creates new applications, ideas, relationships, systems, or products including making artistic contributions. Drives business and creates and prominent image for the restaurant. overseas the
  • Drives business and creates and prominent image for the restaurant, overseas the the restaurant conceot and plan with owners and other inhouse relationships
  • A focus on creating exciting and memorable guest experience
  • Accountable for financial goals, training, menu planning, proper handling of food stuffs, compliance with local laws, esitmates daily production needs, quality checks, and supervision of kitchen team
  • High school diploma
  • 4 years experience in the culinary, food and beverage or related professional area, or 2 year defree from an accredited university/college in culinary arts, hotel and restaurant management or related major
  • 2-4 years experience in the culinary food and beverage or related professional area
The Commune Social

June 2013, Shanghai – The Commune Social, a neighbourhood Tapas, Dessert and Cocktail bar located on Jiang-Ning Road of Jing’An District, Shanghai. It is the latest creation of Chef Jason Atherton, award winning Shanghai design firm – Neri & Hu, and acclaimed Singaporean hotelier and restaurateur – Loh Lik Peng. Having had successes with Table No. 1 in Shanghai, 22 ships in Hong Kong, and Esquina in Singapore, The Commune Social is yet another exciting project aimed to breathe life into ahistorical and charming neighbourhood. The ‘No Reservations, No Service Charge’ restaurant provides its diners an opportunity to experience what Atherton describes as “the deformalizing of fine dining”. The Commune Social offers an eclectic menu of modern tapas, desserts and a well-curated wine, beer and cocktails list, served all in their own unique bars. The Tapas, Dessert and Cocktail Bar concept allows visitors to take their own journey through The Commune Social by starting with drinks in the courtyard or terrace and watch the team of chefs crafting dishes at the open-kitchen Tapas Bar, then move to the Dessert Bar to see the pastry chefs at work and finish upstairs at the Cocktail Bar. This fun and casual atmosphere allows guests to pick and choose which elements they wish to combine and the order to enjoy them in while the moving feasting idea also encourages diners to engage in social activities.

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