About SEAZEN
At the COMPANY, we produce hospitality experiences that go beyond the plate. We brainstorm, conceptualize, and deliver thoughtful hospitality services and concepts, to create joy in every dish and every bite. We started in 2009 with our flagship Melenzane concept and have worked hard every day since then to create greater eating experiences, and tell more unforgettable stories. 350 team members, 9 branches, and 8 years later we're still putting our hearts and minds into every detail and every ingredient. That's what we believe in; creating thoughtfully and eating joyfully.
13 Job openings in Seazen
2 - 3 years 
1 - 100
Responsible for the day-to-day operation and management of the restaurant.They will be responsible for supervising front of house staff and for reporting to the Restaurant Manager. Effectively manage the restaurant.. Implement new company policies and procedures by developing plan More...
Receive and forward all goods and deliveries in and out of the store to the correct point of contact/storage area. Able to follow standards for issuing and receiving stock within the store's area of operation. Monitor and take inventory on regular basis to compile orders based More...
Create and prepares variety of dessert, cakes and bread-based items as required by the business.Bake different bread types, like croissant, baguettes and multigrain breads Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and excit More...
Following, renewal, maintain all company documents and licenses. Communicate with all employees and their management for all government requests. Keeping all documents required by governmental agencies while processing them, and submitting them to concerned employee Issuing work More...
Liaising with managers and employees at all levels to identify and assess training and development needs Delivering and overseeing the training of individuals or groups of employees Compiling and presenting information Supervising and monitoring progress made via training program More...
Research and evaluate potential vendors and suppliers. Request quotes and compare prices for maximum ROI. Estimate and establish cost parameters and budgets for purchases. Negotiate appropriate contracts for pricing and supply. Examine, review, compare prices of products and sup More...
Create and prepares variety of dessert, cakes and bread-based items as required by the business.Bake different bread types, like croissant, baguettes and multigrain breads Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and excit More...
Implement sound procurement policies, systems and procedures in accordance with company standards. Monitor vendors for quality, service and price through standard purchasing specifications. Obtain competitive quotations for restaurant requirements and ensure that the best product More...
Transporting finished goods and raw materials from the store to the restaurant as per the specification Maintained a clean and sanitary work environment Daily reviewing of all scheduled appointments to ensure proper data and supplies were obtained to process the restaurant orders. More...
Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Help in the smooth running of services in floor. Treats guests and presents them with the menu. Informs guests about the special items for the day and menu changes if any. Sugge More...
Following, renewal, maintain all company documents and licenses. Communicate with all employees and their management for all government requests. Keeping all documents required by governmental agencies while processing them, and submitting them to concerned employee Issuing work More...
Warmly and graciously greet all guests upon arrival. Open the front door for guests entering or leaving the restaurant. When immediate seating is limited, record guest names and number of people in party and Provide guests with estimated waiting time. Call out name and number of More...
Food preparation work and basic cooking under the supervision of a chef de partie or section chef, rotating through sections such as sauce, vegetables, fish and butchery roughly every six months. To report any maintenance issues to the Head Chef immediately. To comply with all Goo More...
