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.

We are seeking an experienced Senior Valuer with expertise in property valuation to join our team. The Senior Valuer will be responsible for managing a portfolio of clients and conducting valuation of various types of properties including but not limited to residential, commercial and industrial properties.

Responsibilities

• Manage a portfolio of clients and develop new client relationships
• Provide valuation for all types of properties in Singapore
• Produce high-quality valuation reports in accordance with local standards
• Conduct research on property markets and trends to ensure the accuracy of valuations
• Manage the valuation process from start to finish, including site inspection and measurement
• Provide indicative, valuations, data searching and carry out site inspections
• Provide expert advice to clients on property valuation matters
• Provide guidance and support to junior valuers as required
• Develop and maintain strong relationships with internal and external stakeholders

What do we expect from you?

The incumbent is responsible for storage, issue, maintaining and accounting for Food & beverage. He/She conducts periodic Audit check, inventory control, costing, general supplies and is responsible for maintaining cleanliness of the stores area as per Municipality standards.

How your day looks like?

• To check daily receiving and store keeping procedures to ensure they are being followed.
• To check goods to see they are received , issued ,documented , stored and requisitioned as per company guidelines
• To coordinate with other departments regarding storeroom operational matters where necessary.
• To issue stocks /supplies to personnel presenting duly approved requisition forms according to SOP.
• Maintain Filing of Requisition forms, ensuring that they are properly filled up and acknowledged by the requesting party. Original copy of the Requests are forwarded to cost control.
• Accepts and acknowledges deliveries received by the Receiving agent.
• Ensures that all items stored in the Freezers are properly packed in plastic bags and labelled with corresponding tags.
• Inspects all stocks regularly to determine probability of spoilage and segregates these for priority issuance.
• Ensures that we always maintain stocks within our approved Par stock.
• Market List are updated with the stock of all Freezer items daily to help the chef in ordering frozen items.
• To analyze problem areas, recommend practical solutions and monitor the results on a continuous basis.
• To check and verify all reconciled inventory reports with book balance and actual count and unit costs
• To assist the F&B Director, Executive chef and other department heads wherever necessary.
• Works closely with executive Chef and Kitchen stewarding to ensure the highest standards of Hygiene is maintained at all times at all the Storage areas.
• Perform other duties assigned by the Cost Controller /chief accountant or other seniors.
• Generates monthly reports
• Conducts audits

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 Floor Manager will assist the Restaurant Manager in overseeing all facets of the outlet. He must maintain and control a high level of guest service. This is achieved by ensuring consistent and thoughtful service, demonstrated by the restaurant staff. The Floor Manager is also responsible for the hiring, training, supervising, and disciplining of the staff.

• Promote restaurant business and continually increase database contacts
• Ensure the restaurant ethos is in line with Mondrian Singapore Duxton standards are consistently maintained
• Ensure and promote compliance with all local liquor, health and sanitation regulations
• Manage and provide direction to all bar employees on the floor during shifts and events
• Hold staff accountable to uphold uniform and grooming standards to the highest level
• Ensure that staff receives consistent and proper communication (verbal, email, memos etc)
• Monitor departments performance with respect to the restaurant budgets
• Monitor and maintain proper inventory to ensure it’s in line with budgeted cost of sales
• Seek out and produce events to generate revenues for the property
• Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property
• Consistently monitor quality of service and product delivered on property
• Collaborate on needs of departmental staff scheduling
• Instruct staff in on-going training to uphold service standards
• Coordinate menu sponsorship deals and menu product placement
• Interview employees and provide input on talent selection
• Assess employee performance and provide feedback annually and throughout the year

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 Commis is required to prepare, cook and serve food and to ensure that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under the general guidance of the Executive Chef or any other authorized by the management and restaurant standards.

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption
• Prepare and cook food according to recipes
• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance
• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards
• Ensure food storage areas are clean
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
• Follow and ensure compliance with food safety and handling policies and procedures
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests
• Ensure the quality of the food items and notify manager if a product does not meet specifications
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
• Report maintenance issues immediately to appropriate personnel (ie, management or maintenance)
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations
• Ability to work under demanding and strenuous situations
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away
• As and when any ad hoc duties assigned

Reporting into the Executive Chef, the Junior Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food operation. You are expected to provide training, build efficient SOP’s, establish and enforce specs, maintain hygiene and to develop a culture of high performance with a team identity. You are ultimately responsible for strong P&L outcomes while delivering world class dining experiences.

• Maintain the quality of Pastry products. Ensure guest satisfaction goals are achieved and/or exceeded.
• Conduct periodic vendor reviews to ensure favourable terms.
• Ensure non-standard culinary requests are met with regard to special dietary needs of guests.
• Provide support of a specialist nature to the wider hotel team. Consult with relevant department heads regularly and as necessary to ensure strong outcomes of hotelwide initiatives.
• Ensure that standards and procedures are being understood and practiced by all staff. Continuously ideate on workflow efficiencies.
• Guarantee compliance where relevant (hygiene, licensing, employment …etc)
• Identify, onboard, train and develop personnel within the department. Foster healthy and productive team culture. Manage performance and conduct periodic review of department staff.
• Be fully accountable to budget and P&L elements. Responsible for the financial management of the operation
• Set preventative maintenance schedule for all relevant operational equipment.
• Prepare reports to communicate (daily, monthly, quarterly. Etc) performance results to the executive team. Identify opportunities for improved performance and growth.

What do we expect from you?

The incumbent is responsible for storage, issue, maintaining and accounting for Food & beverage. He/She conducts periodic Audit check, inventory control, costing, general supplies and is responsible for maintaining cleanliness of the stores area as per Municipality standards.

How your day looks like?

• To check daily receiving and store keeping procedures to ensure they are being followed.
• To check goods to see they are received , issued ,documented , stored and requisitioned as per company guidelines
• To coordinate with other departments regarding storeroom operational matters where necessary.
• To issue stocks /supplies to personnel presenting duly approved requisition forms according to SOP.
• Maintain Filing of Requisition forms, ensuring that they are properly filled up and acknowledged by the requesting party. Original copy of the Requests are forwarded to cost control.
• Accepts and acknowledges deliveries received by the Receiving agent.
• Ensures that all items stored in the Freezers are properly packed in plastic bags and labelled with corresponding tags.
• Inspects all stocks regularly to determine probability of spoilage and segregates these for priority issuance.
• Ensures that we always maintain stocks within our approved Par stock.
• Market List are updated with the stock of all Freezer items daily to help the chef in ordering frozen items.
• To analyze problem areas, recommend practical solutions and monitor the results on a continuous basis.
• To check and verify all reconciled inventory reports with book balance and actual count and unit costs
• To assist the F&B Director, Executive chef and other department heads wherever necessary.
• Works closely with executive Chef and Kitchen stewarding to ensure the highest standards of Hygiene is maintained at all times at all the Storage areas.
• Perform other duties assigned by the Cost Controller /chief accountant or other seniors.
• Generates monthly reports
• Conducts audits

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.

• Leading Asset Management Company
• Vibrant Working Environment
• AWS + Performance Bonus

Responsibilities:

• Working in a team to provide facilities management services such as (housekeeping/cleaning, carpark operations, security and fire safety) to maintain the building to its high standards.
• Liaise and supervise contractors and technicians.
• Identify defects and implement improvement works.
• Attend to feedbacks and services requested by the tenants.
• Handle administrative duties such as calling of quotations, issuing work orders and any ad-hoc duties assigned.
• Reporting to Building Manager.

Requirements:

• Diploma in Building Services / Engineering or equivalent.
• Minimum 2 years of experience managing commercial buildings.
• Good interpersonal skill, responsible and ability to manage multi-tasks simultaneously.

Working Location: Raffles Place

Working Hours: Mon- Fri 8.30am - 6.00pm

To apply, please submit your detailed CV with the following details for faster processing:

• Reason for leaving
• Expected salary
• Earliest availability date

You may also visit our careers page at https://www.careers-page.com/cadmusresources/job/L33XXW4V to upload your CV.

We regret that only short-listed candidates will be contacted shortly.

The primary job scope will covers bookkeeping related duties such as full set data entry, related administrative work and other accounting / administrative tasks. Assists with the preparation of trial balance, basic financial statements, simple consolidated financial statements and other schedules as required.

• Process and enter all business transactions (transactions and events relating to sales, purchases, receivables, payables, cash, etc.) for the respective organisation into the accounting system using principles of double-entry accounting.
• Maintain accurate financial records and statements.
• Retrieve/extract system reports from the accounting system.
• Preferably familiar with QuickBooks software, Microsoft Office (especially Excel) and general computer knowledge.
• working days : 2days per week 8.30 to 5.30)

What do we expect from you?

Under the general guidance of the Restaurant Manager, or any other authorized by the managementassist 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 Vision.

How your day looks like?

• Maintain a friendly and diplomatic relationship/manner with all prospective guests who wish to enter the restaurant or bar at all times
• Provide friendly, courteous, and professional service at all times
• Ensure all reservation information is properly documented including time, date, number of covers, name/room number and contact number
• Prepare table allocations from reservation book before respective meal period seating
• 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 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.

Under the general guidance of the Front Office Manager or any other authorized by the management, be an EDGE Ambassador and ensure that EDGE (Engaging Dynamic Guest Experience, representing the core values of Mondrian Singapore Duxton on which all Mondrian hotels and staff are focused) is visible in all aspects of Front Office.

How your day looks like?

• Take ownership and responsibility for Night Duty Management shifts
• Record in the Duty Log all/any incidents that occur in the hotel and follow up with the Front Office Director and/or Hotel Manager
• Report any accident, incident, theft for both internal and external guests, and liaise with Security & Safety Manager as appropriate
• Knowledge of all arrivals and departures, using guest name at all times
• Check current day arrivals and departures, taking appropriate action in the event of fully booked situations
• Fully conversant with current availability situation at any given time, and also future availability
• Complete knowledge of all features and services (including Food & Beverage outlets, spa/gym - menu/price/promotions/hours)
• Fully conversant with all hotel room types, numbers, layout, locations, rates
• Fully conversant with special packages, short and long-term promotions (hotel, outlets, spa)
• Liaise with Housekeeping and Engineering as required for Out Of Order rooms
• Ensure accuracy of input into reservation/front desk systems, and content/legibility of registration cards
• Manage upselling opportunities, email capture and other Front Office initiatives
• Ensure all necessary supplies are available for the Front Desk in order to work efficiently and oversee ordering/completion of Purchase Orders in line with hotel policies and procedures
• Respond to all issues/feedback raised in internal and external reports, including InnsQore mystery guest programme, Sterling guest surveys, TripAdvisor reports, and liaise with Front Office Director and hotel management as appropriate
• Undertake and complete any special projects, tasks or other reasonable request by Front Office Director and/or Hotel Manager
• Meet and welcome regular, global card holders and VIP guests
• Ensure Front Door entrance is covered at all times
• Ensure guest privacy and security, respecting confidential information
• Maintain and effectively utilize guest profiles through GuestWare and fully support collection of preferences and Customer Recognition Programme (CRP) role
• Ensure all guest special requests are followed through and administrated
• Ensure Front Desk Agents are fully conversant with correct policies and procedures for: Reservation enquiries and booking requests, allocation of rooms, pre-allocation and handling of Group arrivals, registering guests, offering assistance with luggage and/or escort to guestrooms, VIP guests/walk-ins, and handling complaints/feedback.
• Completion of weekly/monthly/other rotas and Purchase Orders, including Fourth
• Follow up on any doubtful accounts passed on by Front Desk Agents
• Authorize and sign paid outs, corrections, adjustments and cashier’s banking
• Be fully involved in the preparation of departmental and hotel budgets as well as any other financial reports if requested
• Ensure Front Desk Agents balance their close of shift and resolve any discrepancies in audit and cash float balancing
• Liaise and co-ordinate with Accounts and Front Office Director for any special billing requests and procedures
• Fully conversant with foreign exchange procedures
• Fully conversant with hotel credit policy as it relates to: cash payments, credit card payments, account to company, voucher payment, and third party payment.

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?

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, 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.

Under the general guidance of the In Room Dining Manager, the incumbent shall be the dedicated associate responsible in assisting the In Room Dining department of the hotel being the first point of contact to In Room dining for all guests. He will take guest orders via phone, Inputs Food and Beverage orders through Point of sale, coordinates guest amenities, check on guest satisfaction after every order served and organizes guest table pick-ups on completion of meals in a timely manner. Up -sell Food and Beverage by making well Informed and eloquent suggestions. Collect Payments and Pay Gratuities.

How your day looks like?

• Accurately taking Guest orders by means of Phone, ensure that Guest name, Room number, time of Guest order and Delivery timings are clearly registered. Follow established phone courtesy standards and actively sell food and beverage using up-selling techniques.
• Input Guest orders in Micros and issue guest check for each order. Ensure all special guest requests are very well explained to the kitchen via Micros. In case of guests with dietary restrictions inform the Manager on duty and the Chef.
• Make knowledgeable, informed and articulate recommendations and suggestions regarding all menu items. Offer information on all menu items, beverage items and help guest with food and wine pairings, advised guest with approximate time frame for preparation, delivery and answer any other general guest questions.
• Monitor guest orders and ensure that all guest orders are delivered within the quoted time. The Guest order tickets should have both what time the order was taken and the delivery time.
• Coordinate guest amenities with Executive office and follow up with front desk and House quality of any room changes, cancelations, do not disturb rooms.
• Co-ordinate with house quality department for pick-up of Guest trays and Tables after completion of guest meals. Maintain the pick-up log and follow up with service staff for tray pick-ups.
• Give courtesy call to guest room after every call to check on the satisfaction on the overall meal experience
• Assist the In Room Dining staff during peak times and help in coordinating and setting up In Room Dining tables for servers. Provide general supervision and coordination of In Room Dining Servers.
• Responsible for issued banks, payments, change and accuracy of closed checks. Accurately calculate, monitor and pay gratuities to food and beverage employees. Conduct shift end reports and forward them to the accounting department.
• Take ownership within reason of any special Guest request or Guest Complaints and if needed refer to Manager on duty.
• Committed to highest level of telephone etiquette in pertaining all call in enquiry.
• Create monthly guest database reports for long stay and regular guests in regards to their dietary habits and special requests.
• Will keep up to date with all F&B initiatives within the In Room Dining department at all times and communicate the same to my subordinates.
• Continuous updates for guest history.
• Achieve sales targets if provided for.
• Maintaining harmonious relationships and good communication within the outlet, regardless of guests / patrons or other associates.

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 Assistant Manager will assist the Restaurant Manager in overseeing all facets of the outlet. He must maintain and control a high level of guest service. This is achieved by ensuring consistent and thoughtful service, demonstrated by the restaurant staff. The Assistant Manager is also responsible for the hiring, training, supervising, and disciplining of the staff.

• Promote restaurant business and continually increase database contacts
• Ensure the restaurant ethos is in line with Mondrian Singapore Duxton standards are consistently maintained
• Ensure and promote compliance with all local liquor, health and sanitation regulations
• Manage and provide direction to all bar employees on the floor during shifts and events
• Hold staff accountable to uphold uniform and grooming standards to the highest level
• Ensure that staff receives consistent and proper communication (verbal, email, memos etc)
• Monitor departments performance with respect to the restaurant budgets
• Monitor and maintain proper inventory to ensure it’s in line with budgeted cost of sales
• Seek out and produce events to generate revenues for the property
• Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property
• Consistently monitor quality of service and product delivered on property
• Collaborate on needs of departmental staff scheduling
• Instruct staff in on-going training to uphold service standards
• Coordinate menu sponsorship deals and menu product placement
• Interview employees and provide input on talent selection
• Assess employee performance and provide feedback annually and throughout the year

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 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.

Who we are

Talbot is an international insurer and reinsurer operating within the Lloyd’s market through Syndicates 1183 and 2019. We have been part of AIG since 2018 and our ambition is to be AIG’s Centre of Excellence at Lloyd’s. Headquartered in London, Talbot has offices in New York and Singapore and over 300 people working across these three locations.

Get to know the business

Syndicate 1183 underwrites multiple classes of business including Political Violence/Terrorism, Marine, Energy (off-shore and on-shore), Marine and Energy Liability, Hull, Cargo and Specie, Political Risk, Property, Accident and Health, Financial Lines, Cyber, Alternative Risks, Non-Physical Cyber and Treaty Reinsurance. Syndicate 2019 reinsures premium written by AIG’s Private Client Group, covering Homeowners, Auto, General Specie and other products.

About the role

Key Responsibilities:

• Underwrite direct and facultative property risks in accordance with Talbot’s underwriting philosophy and within own authority limits.
• Support fellow Underwriters within the property team.
• Ensure that submissions are logged promptly and that the underwriting system is accurately maintained.
• Assist the Head of Property in managing the property portfolio and delivering business plan.
• Underwrite new and renewal risks in accordance with the Company’s agreed appetite, authorities and processes.
• Provide professional, prompt service to brokers and clients.
• Ensure that business is conducted, processed and administered in accordance with the applicable policies, procedures and agreed service levels.

What we’re looking for:

• Underwriting experience, preferably in property classes
• Strong analytical skills
• Excellent interpersonal and communication skills
• Verbal, written and professional presence and ability to communicate at all levels with excellent negotiation skills
• Strong team working approach.
• Competent in Microsoft Word, Excel, PowerPoint and Outlook
• Excellent general computer literacy
• Detail-oriented
• Diploma / Degree in any field
• Working toward ACII qualification or equivalent
• Able to prioritize
• Willingness to learn new skills and technical knowledge
• Experience of Lloyd’s and/or London Market desirable

What we offer

Our people are what make Talbot a market leading syndicate, so we are focused on creating a diverse, equitable and inclusive culture that helps us attract and retain great people. We pride ourselves on helping our people develop and hone their professional skills throughout their careers. Our employees have access to a broad range of best-in-class career development programmes, we run regular training courses and events throughout the year covering both technical and non-technical topics. Charitable giving is an important part of our culture too and we encourage people to give back to causes they care about, supporting them through our matched funding initiative and giving time off for volunteering.

Responsibilities

• Assist in Debts Collection & follow up of overdue account
• Prepare regular & monthly credit related reports to Finance manager/ HOD
• Assist in monitoring monthly debts collection performance
• Investigate and resolve discrepancies relating to non-payment of invoices
• Conduct aged balance review with Finance manager/ HOD to follow up review action
• To adopt collection best practices and apply relevant collections strategies to enhance effectiveness
• Recommend improvements of credit risk measures, controls and processes
• Evaluating new credit request and conducting client credit checks.
• Suggest and implement terms of credit for new clients
• Negotiating payment plans and collection
• Responding client inquiries
• Liaising with customers (internal/ external) to build and foster strong relationships.

Requirement

• Diploma holder (Finance Background preferred)
• Relevant working experience in credit control
• Service oriented and results driven
• Ability to work effectively both independently and as part of a team
• Excellent communication and interpersonal skill team player.
• Ability to manage multiple initiatives and to work under challenging and demanding circumstances to meet deadlines
• Able to deal with problematic clients.
• Independent, fast learner with minimum supervision

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or submit your resume to [email protected]

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chong Kar Mun

EA Personnel Reg No: R2089894

Under the general guidance of the Restaurant Manager/Supervisor or any other authorized by the management, assist in ensuringfriendly, efficient and effective service of 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
• 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
• Promotes coffee consumption by educating customers; selling coffee and coffee grinding and brewing equipment, accessories, and supplies; preparing and serving a variety of coffee drinks, along with pastries and cookies.
• Welcomes guests by determining their coffee interests and needs

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.

Reporting into the Executive Chef, the Junior Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food operation. You are expected to provide training, build efficient SOP’s, establish and enforce specs, maintain hygiene and to develop a culture of high performance with a team identity. You are ultimately responsible for strong P&L outcomes while delivering world class dining experiences.

• Maintain the quality of Pastry products. Ensure guest satisfaction goals are achieved and/or exceeded.
• Conduct periodic vendor reviews to ensure favourable terms.
• Ensure non-standard culinary requests are met with regard to special dietary needs of guests.
• Provide support of a specialist nature to the wider hotel team. Consult with relevant department heads regularly and as necessary to ensure strong outcomes of hotelwide initiatives.
• Ensure that standards and procedures are being understood and practiced by all staff. Continuously ideate on workflow efficiencies.
• Guarantee compliance where relevant (hygiene, licensing, employment …etc)
• Identify, onboard, train and develop personnel within the department. Foster healthy and productive team culture. Manage performance and conduct periodic review of department staff.
• Be fully accountable to budget and P&L elements. Responsible for the financial management of the operation
• Set preventative maintenance schedule for all relevant operational equipment.
• Prepare reports to communicate (daily, monthly, quarterly. Etc) performance results to the executive team. Identify opportunities for improved performance and growth.

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 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 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 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.