What do we expect from you?
Under the general guidance of the Director of Food & Beverage or any other authorized by the management, assist in ens..
What do we expect from you?
Under the general guidance of the Director of Food & Beverage or any other authorized by the management, assist in ensuring friendly, efficient and effective service of food and beverages to all guests in a timely fashion in accordance with standards and individual guest requirements, at all times respecting the Mondrian Singapore Duxton.
How your day looks like:
Provide friendly, courteous, and professional service at all times
Ensure good communication with Management
Maintain complete knowledge of all menu items
Prepare and check tables before service
Clear and reset tables
Ensure that all Company practices and procedures are met when delivering food from the kitchen to the Guest
Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times
Ensure that all cleaning duties are completed in allocated times to the Company standards
Complete all opening and closing procedures
Must be proficient in effective and efficient table maintenance
Be assertive and attentive at ALL times
Have thorough knowledge of all product and service procedures
How do I deliver this?
Tell it like it is- Authentic, honest, you mean it, sincere, true.
Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.
The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by ..
The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.
In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
Assist in the employment and retention of all staff.
Supervise all commis chef's in the department.
Assist in the maintenance of company paperwork.
Assist in maintaining budgets and cost throughout all of the kitchens.
Assist and supervise the agreed standard of food service during shift.
Liaise and co-operate effectively with all other associated members of staff.
Supervise the training of all new staff members in the department.
Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
Ensure the agreed standards of food preparation and presentation are adhered to at all times.
Ensure all daily paperwork is filled out in accordance to company and government guidelines.
To provide a friendly, courteous, quick, efficient and professional service at all times.
Be aware of all relevant food suppliers and their products. Be in charge of ordering.
Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
To ensure that all health marks are collected and allocated to the correct administration.
To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
To provide a clear handover during shift changes
To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
To report any problems, accidents or kitchen equipment defects to the Head Chef.
To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
What do we expect from you?
The Mixologist oversees the outlet's bar operations and other bartenders' work to ensure that they provide a positive cust..
What do we expect from you?
The Mixologist oversees the outlet's bar operations and other bartenders' work to ensure that they provide a positive customer experience. He/She ensures the smooth running of the bar. He/She should also be skilled in serving alcoholic and non-alcoholic beverages to restaurant and bar patrons.
How does your day look like?
Welcoming customers, reading and listening to people to determine beverage preferences, making recommendations, and taking drink orders.
Planning drink menus and informing customers about new beverages and specials.
Selecting and mixing ingredients, garnishing glasses, and serving beverages to customers.
Checking identification to ensure customers are the legal age to purchase alcohol.
Taking inventory and ordering supplies to ensure bar and tables are well-stocked.
Adhering to all food safety and quality regulations.
Handling cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash register.
Maintaining a clean work and dining area by removing trash, cleaning tables, and washing glasses, utensils, and equipment.
Developing new cocktail recipes.
How do I deliver this?
Tell it like it is- Authentic, honest, you mean it, sincere, true.
Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.
What do we expect from you?
Under the general guidance of the Director of Food & Beverage or any other authorized by the management, to manage an..
What do we expect from you?
Under the general guidance of the Director of Food & Beverage or any other authorized by the management, to manage and develop the restaurant food and beverage standards and to ensure maximization of departmental profits. To optimize consistentlyisfaction through consistent high operating standards, and to carry out Management shifts and take responsibility for entire operation.
How your day looks like:
Ensure the day to day operation is smooth in the restaurant
Assist the leadership team of the restaurant in achieving high guest satisfaction
Guide and lead the server in the restaurant
Perform the duties of supervisor on regular basis
Maximize sales potential and encourage up selling in order to maximize rates.
Ensure cash floats are secured at all times.
To work within budgeted costs
To minimize abuse of operating equipment
To ensure that requisitions for supplies are completed, delivered and accounted for.
To minimize the use of overtime
To ensure that there is enough operating equipment at all times.
To record all voids, and report any payment discrepancies to Restaurant Manager.
To follow Company procedures when handling cash, credit cards and cheques.
To see guests concerning all complaints and report all complaints to Manager.
To liaise with colleagues over guests requirements and needs.
To ensure handover at shift end and beginning.
To liaise with Head Chef on a regular basis.
To liaise with Reception on a regulars basis.
To gain customer feedback at all times.
To complete a full report of the day’s events in the Management Report Book.
Create and maintain a personal and respectful rapport with regular guests.
Maintain a high customer profile, and handle promptly and courteously all guest comments, questions, complaints, requests and enquiries, taking the necessary action steps and ensuring thorough follow-through.
Familiarize yourself with guests needs and requirements in order to ensure an efficient and friendly service
Fanatical focus on quality and consistency in all areas, food and beverage quality, guest service, cleanliness, etc.
Support all other revenue centers in the hotel such as Rooms and Events
To be results driven and totally accountable.
Attend daily business review meetings, weekly strategic sales meetings, management meetings and other meetings as required/requested.
Undertake regular inspections to ensure that the company’s assets are well maintained and protected.
Ensure that the business is seen as a respected, important member of the community by local influencers.
Carry out any other duties as are within the scope, spirit and purpose of the job as requested.
How do I deliver this?
Tell it like it is- Authentic, honest, you mean it, sincere, true.
Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.
Description: As part of the company's ambitious plans, our client, a global reinsurance firm in Singapore is looking for a Senior Property Underwriter..
Description: As part of the company's ambitious plans, our client, a global reinsurance firm in Singapore is looking for a Senior Property Underwriter candidate to look after the Asia Property business. Responsibilities of the role: You will have underwriting authority to underwrite property business across multiple territories in Asia. Requirements of the role: To succeed in this role, you should have at least 5 years of sales experience within the Insurance or Reinsurance industry with prior experience in Underwriting or Broking. You should also be driven and have strong interpersonal and stakeholder management skills. To Apply To apply for this role, please submit your resume to Nick Foo at [email protected], quoting the job title and ref no. NF 27709. We regret that only shortlisted candidates will be notified. Registration No: R22107007 | Licence No: 16S8060
