Total 28 health consultant job vacancies in F&B / Tourism / Hospitality category in D08 Little India

Workplace Health Safety and Health Coordinator for Construction Related activities such as Excavation ,Pipe Laying Works ,Road Reinstatement works with relevant certification.

To ensure the works are carried out as per safety regulations ,RA & SWP. Conduct tool box meeting and do regular safety audit during the course of daily work and ensure any unsafe practices are rectified before continuing works

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Daily operations of the kitchen including production, preparation & presentation.

Ensure all items of highest quality at all times.

Efficient management of food costs & wastage.

Maximizing the overall food & beverage department profit.

Quality levels of production including cleanliness, sanitation & hygiene.

Creative menu planning on a timely basis

In-charge of the kitchen

Monitor kitchen flow

Procurement & purchasing

Staffing & timetable

Daily operations of the kitchen including production, preparation & presentation.

Ensure all items of highest quality at all times.

Efficient management of food costs & wastage.

Maximizing the overall food & beverage department profit.

Quality levels of production including cleanliness, sanitation & hygiene

Creative menu planning on a timely basis

Must have experience to prepare all the bellow all items

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Lunch

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

All Types of Salads

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

8. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

9. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

10. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

11. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

12. Ability to read the different types of guests and dining clientele.

13. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

14. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Must have experience to prepare all the bellow receipes

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Must have experience to prepare all the bellow all items

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Lunch

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

:

All Types of Salads

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Must have experience to prepare all the bellow receipes

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

About the Company

Our Client is a leading producer of industrial equipment and tools.

Responsibilities

We’re looking for a proactive SAP Consultant (Sales Cloud) to delivery customisations for SAP Sales Cloud, while facilitating communications and support between cross-functional teams.

• Support internal teams on SAP Sales and Service Cloud functions;
• Provide advice and training to internal cross-functional departments;
• Engage in customisations to SAP Sales and Service Cloud;
• Act as point of contact between sales teams and internal IT teams;
• Provide L1/L2 SAP Sales and Service Cloud support;
• Engage in systems testing

Requirements

• Relevant experience working with SAP;
• Excellent communication and interpersonal skills;
• Able to work well with stakeholders across all levels.

Employment Details

• Attractive benefits and remuneration;
• Permanent position.

Get in touch with us

If you’d like to explore this opportunity, please reach out to Cleon Tan (Regn No. R1547199) at [email protected] for a confidential discussion.

FCS CAREERS PTE LTD (EA 94C4359)

Data Protection Notice: By submitting any application or resume to us, you acknowledge that you have read, understood, and agreed to our Data Protection Policy (www.fcs-careers.com/about/data-protection), and that you consent to the collection, use and/or disclosure of your personal data by us for the purposes set out in the Policy. You may withdraw consent or make an access or correction request in respect of your personal data, however, depending on the nature or scope of such request, we may not be able to continue providing services to you. For any request, enquiry, or feedback, please contact our Data Protection Officer ([email protected]).

About the Company

Our Client is a leading producer of industrial equipment and tools.

Responsibilities

We’re looking for a proactive SAP Consultant (Sales Cloud) to delivery customisations for SAP Sales Cloud, while facilitating communications and support between cross-functional teams.

• Support internal teams on SAP Sales and Service Cloud functions;
• Provide advice and training to internal cross-functional departments;
• Engage in customisations to SAP Sales and Service Cloud;
• Act as point of contact between sales teams and internal IT teams;
• Provide L1/L2 SAP Sales and Service Cloud support;
• Engage in systems testing

Requirements

• Relevant experience working with SAP;
• Excellent communication and interpersonal skills;
• Able to work well with stakeholders across all levels.

Employment Details

• Attractive benefits and remuneration;
• Permanent position.

Get in touch with us

If you’d like to explore this opportunity, please reach out to Cleon Tan (Regn No. R1547199) at [email protected] for a confidential discussion.

FCS CAREERS PTE LTD (EA 94C4359)

Data Protection Notice: By submitting any application or resume to us, you acknowledge that you have read, understood, and agreed to our Data Protection Policy (www.fcs-careers.com/about/data-protection), and that you consent to the collection, use and/or disclosure of your personal data by us for the purposes set out in the Policy. You may withdraw consent or make an access or correction request in respect of your personal data, however, depending on the nature or scope of such request, we may not be able to continue providing services to you. For any request, enquiry, or feedback, please contact our Data Protection Officer ([email protected]).

About the Company

Our Client is a leading producer of industrial equipment and tools.

Responsibilities

We’re looking for a proactive SAP Consultant (Sales Cloud) to delivery customisations for SAP Sales Cloud, while facilitating communications and support between cross-functional teams.

• Support internal teams on SAP Sales and Service Cloud functions;
• Provide advice and training to internal cross-functional departments;
• Engage in customisations to SAP Sales and Service Cloud;
• Act as point of contact between sales teams and internal IT teams;
• Provide L1/L2 SAP Sales and Service Cloud support;
• Engage in systems testing

Requirements

• Relevant experience working with SAP;
• Excellent communication and interpersonal skills;
• Able to work well with stakeholders across all levels.

Employment Details

• Attractive benefits and remuneration;
• Permanent position.

Get in touch with us

If you’d like to explore this opportunity, please reach out to Cleon Tan (Regn No. R1547199) at [email protected] for a confidential discussion.

FCS CAREERS PTE LTD (EA 94C4359)

Data Protection Notice: By submitting any application or resume to us, you acknowledge that you have read, understood, and agreed to our Data Protection Policy (www.fcs-careers.com/about/data-protection), and that you consent to the collection, use and/or disclosure of your personal data by us for the purposes set out in the Policy. You may withdraw consent or make an access or correction request in respect of your personal data, however, depending on the nature or scope of such request, we may not be able to continue providing services to you. For any request, enquiry, or feedback, please contact our Data Protection Officer ([email protected]).

About the Company

Our Client is a leading producer of industrial equipment and tools.

Responsibilities

We’re looking for a proactive SAP Consultant (Sales Cloud) to delivery customisations for SAP Sales Cloud, while facilitating communications and support between cross-functional teams.

• Support internal teams on SAP Sales and Service Cloud functions;
• Provide advice and training to internal cross-functional departments;
• Engage in customisations to SAP Sales and Service Cloud;
• Act as point of contact between sales teams and internal IT teams;
• Provide L1/L2 SAP Sales and Service Cloud support;
• Engage in systems testing

Requirements

• Relevant experience working with SAP;
• Excellent communication and interpersonal skills;
• Able to work well with stakeholders across all levels.

Employment Details

• Attractive benefits and remuneration;
• Permanent position.

Get in touch with us

If you’d like to explore this opportunity, please reach out to Cleon Tan (Regn No. R1547199) at [email protected] for a confidential discussion.

FCS CAREERS PTE LTD (EA 94C4359)

Data Protection Notice: By submitting any application or resume to us, you acknowledge that you have read, understood, and agreed to our Data Protection Policy (www.fcs-careers.com/about/data-protection), and that you consent to the collection, use and/or disclosure of your personal data by us for the purposes set out in the Policy. You may withdraw consent or make an access or correction request in respect of your personal data, however, depending on the nature or scope of such request, we may not be able to continue providing services to you. For any request, enquiry, or feedback, please contact our Data Protection Officer ([email protected]).

About the Company

Our Client is a leading producer of industrial equipment and tools.

Responsibilities

We’re looking for a proactive SAP Consultant (Sales Cloud) to delivery customisations for SAP Sales Cloud, while facilitating communications and support between cross-functional teams.

• Support internal teams on SAP Sales and Service Cloud functions;
• Provide advice and training to internal cross-functional departments;
• Engage in customisations to SAP Sales and Service Cloud;
• Act as point of contact between sales teams and internal IT teams;
• Provide L1/L2 SAP Sales and Service Cloud support;
• Engage in systems testing

Requirements

• Relevant experience working with SAP;
• Excellent communication and interpersonal skills;
• Able to work well with stakeholders across all levels.

Employment Details

• Attractive benefits and remuneration;
• Permanent position.

Get in touch with us

If you’d like to explore this opportunity, please reach out to Cleon Tan (Regn No. R1547199) at [email protected] for a confidential discussion.

FCS CAREERS PTE LTD (EA 94C4359)

Data Protection Notice: By submitting any application or resume to us, you acknowledge that you have read, understood, and agreed to our Data Protection Policy (www.fcs-careers.com/about/data-protection), and that you consent to the collection, use and/or disclosure of your personal data by us for the purposes set out in the Policy. You may withdraw consent or make an access or correction request in respect of your personal data, however, depending on the nature or scope of such request, we may not be able to continue providing services to you. For any request, enquiry, or feedback, please contact our Data Protection Officer ([email protected]).

Must need to know how to cook the following items

· Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

· Fish Molee. Famous in South India

· Kerala Karimeen Fry.

· Aila Curry.

· Prawns Kuzhambu.

· Kheema with Coconut Curry

· Chicken Roast.

· Payyoli Chicken Fry.

· Chettinadu Chicken

· Crab (Small and Big Size)

· Mutton Biriyani

· Chicken Biriyani

· Egg Biriyani

· Prawn Biriyani

· hettinad Dry Pepper Chicken,

· Chettinad Kozhi Kuzhambu,

· Spicy Chettinad Fish Fry Recipe

· Chettinad Mutton Chops Kuzhambu Recipe

· Chettinad Nandu Varuval Recipe

· Thalapakkati Style Chicken Biryani

· Mutton Chukka Varuval

· Chicken Ghee Roast

· Chettinad Chicken Kuzhambu

· Small Variety Fish Fry

· Boondhi Raita

· Boiled Egg

· Fruit Custard

· Weigh, measure, mix and prep ingredients according to recipes.

· Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

· Check food and ingredients for freshness.

· Arrange and garnish dishes.

· Work well under pressure and within the time limit.

· Ensure that kitchen area, equipment and utensils are cleaned

Workplace Health Safety and Health Coordinator for Construction Related activities such as Excavation ,Pipe Laying Works ,Road Reinstatement works with relevant certification.

To ensure the works are carried out as per safety regulations ,RA & SWP. Conduct tool box meeting and do regular safety audit during the course of daily work and ensure any unsafe practices are rectified before continuing works

About the Company

Our Client is a leading producer of industrial equipment and tools.

Responsibilities

We’re looking for a proactive SAP Consultant (Sales Cloud) to delivery customisations for SAP Sales Cloud, while facilitating communications and support between cross-functional teams.

• Support internal teams on SAP Sales and Service Cloud functions;
• Provide advice and training to internal cross-functional departments;
• Engage in customisations to SAP Sales and Service Cloud;
• Act as point of contact between sales teams and internal IT teams;
• Provide L1/L2 SAP Sales and Service Cloud support;
• Engage in systems testing

Requirements

• Relevant experience working with SAP;
• Excellent communication and interpersonal skills;
• Able to work well with stakeholders across all levels.

Employment Details

• Attractive benefits and remuneration;
• Permanent position.

Get in touch with us

If you’d like to explore this opportunity, please reach out to Cleon Tan (Regn No. R1547199) at [email protected] for a confidential discussion.

FCS CAREERS PTE LTD (EA 94C4359)

Data Protection Notice: By submitting any application or resume to us, you acknowledge that you have read, understood, and agreed to our Data Protection Policy (www.fcs-careers.com/about/data-protection), and that you consent to the collection, use and/or disclosure of your personal data by us for the purposes set out in the Policy. You may withdraw consent or make an access or correction request in respect of your personal data, however, depending on the nature or scope of such request, we may not be able to continue providing services to you. For any request, enquiry, or feedback, please contact our Data Protection Officer ([email protected]).

· Responsible to Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager.

· Responsible for Waiter/Waitress & Host/Hostess.

· Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

· A courteous, professional and efficient service is provided at all times.

· All duties and tasks are performed as per the tasks required at the outlet.

· Be knowledgeable of all services and products offered by the hotel.

· Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.

· Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.

· Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

· Ensure that the place of work and surrounding area is kept clean and organized at all times.

· Successfully perform opening and closing procedures established for the assigned outlet.

· Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.

· Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.

· Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.

· Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.

· Maintain a good rapport and work relation with staff in the assigned department and within the hotel.

· Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.

· Undertake reasonable tasks and secondary duties as assigned by the Department Head.

· Respond to any changes in the department as dictated by the hotel management.

· Assist in carrying out scheduled inventories of products and operating equipment.

· Perform any other assigned reasonable duties and responsibilities as assigned.

· Projecting at all times a positive and motivated attitude and exercise self-control.

· Have a complete understanding of the monthly profit and loss statement of the department.

· Lead the service and act as a role model to the team.

· Ensure a flawless service to the highest standards and as required by the department and the hotel.

· Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.

· Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.

· Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.

· Being able to control the service with a great sense of supervision and not being focused on one area only.

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

· Responsible to Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager.

· Responsible for Waiter/Waitress & Host/Hostess.

· Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

· A courteous, professional and efficient service is provided at all times.

· All duties and tasks are performed as per the tasks required at the outlet.

· Be knowledgeable of all services and products offered by the hotel.

· Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.

· Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.

· Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

· Ensure that the place of work and surrounding area is kept clean and organized at all times.

· Successfully perform opening and closing procedures established for the assigned outlet.

· Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.

· Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.

· Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.

· Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.

· Maintain a good rapport and work relation with staff in the assigned department and within the hotel.

· Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.

· Undertake reasonable tasks and secondary duties as assigned by the Department Head.

· Respond to any changes in the department as dictated by the hotel management.

· Assist in carrying out scheduled inventories of products and operating equipment.

· Perform any other assigned reasonable duties and responsibilities as assigned.

· Projecting at all times a positive and motivated attitude and exercise self-control.

· Have a complete understanding of the monthly profit and loss statement of the department.

· Lead the service and act as a role model to the team.

· Ensure a flawless service to the highest standards and as required by the department and the hotel.

· Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.

· Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.

· Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.

· Being able to control the service with a great sense of supervision and not being focused on one area only.

· Responsible to Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager.

· Responsible for Waiter/Waitress & Host/Hostess.

· Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

· A courteous, professional and efficient service is provided at all times.

· All duties and tasks are performed as per the tasks required at the outlet.

· Be knowledgeable of all services and products offered by the hotel.

· Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.

· Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.

· Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

· Ensure that the place of work and surrounding area is kept clean and organized at all times.

· Successfully perform opening and closing procedures established for the assigned outlet.

· Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.

· Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.

· Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.

· Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.

· Maintain a good rapport and work relation with staff in the assigned department and within the hotel.

· Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.

· Undertake reasonable tasks and secondary duties as assigned by the Department Head.

· Respond to any changes in the department as dictated by the hotel management.

· Assist in carrying out scheduled inventories of products and operating equipment.

· Perform any other assigned reasonable duties and responsibilities as assigned.

· Projecting at all times a positive and motivated attitude and exercise self-control.

· Have a complete understanding of the monthly profit and loss statement of the department.

· Lead the service and act as a role model to the team.

· Ensure a flawless service to the highest standards and as required by the department and the hotel.

· Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.

· Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.

· Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.

· Being able to control the service with a great sense of supervision and not being focused on one area only.

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Must need to work on Weekends and Public holidays

Must have good proficiency in English, Tamil and Hindi

Daily operations of the kitchen including production, preparation & presentation.

Ensure all items of highest quality at all times.

Efficient management of food costs & wastage.

Maximizing the overall food & beverage department profit.

Quality levels of production including cleanliness, sanitation & hygiene.

Creative menu planning on a timely basis

In-charge of the kitchen

Monitor kitchen flow

Procurement & purchasing

Staffing & timetable

Daily operations of the kitchen including production, preparation & presentation.

Ensure all items of highest quality at all times.

Efficient management of food costs & wastage.

Maximizing the overall food & beverage department profit.

Quality levels of production including cleanliness, sanitation & hygiene

Creative menu planning on a timely basis

Must need to know how to cook the following items

Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

Fish Molee. Famous in South India

Kerala Karimeen Fry.

Aila Curry.

Prawns Kuzhambu.

Kheema with Coconut Curry

Chicken Roast.

Payyoli Chicken Fry.

Chettinadu Chicken

Crab (Small and Big Size)

Mutton Biriyani

Chicken Biriyani

Egg Biriyani

Prawn Biriyani

hettinad Dry Pepper Chicken,

Chettinad Kozhi Kuzhambu,

Spicy Chettinad Fish Fry Recipe

Chettinad Mutton Chops Kuzhambu Recipe

Chettinad Nandu Varuval Recipe

Thalapakkati Style Chicken Biryani

Mutton Chukka Varuval

Chicken Ghee Roast

Chettinad Chicken Kuzhambu

Small Variety Fish Fry

Boondhi Raita

Boiled Egg

Fruit Custard

Weigh, measure, mix and prep ingredients according to recipes.

Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

Check food and ingredients for freshness.

Arrange and garnish dishes.

Work well under pressure and within the time limit.

Ensure that kitchen area, equipment and utensils are cleaned.

Help lead and inspire our kitchen staff with the restaurant manager.

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, and serve food to waiters or patrons. Regulate temperature of ovens, broilers, grills, and roasters. Substitute for or assist other cooks during emergencies or rush periods.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Coordinate and supervise work of kitchen staff. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Preparation of menus relevant to a diversity of clients
• Must need to work on weekends and public holidays
• Must have Proficiency to speak English, tamil, Hindi and Malay

· Responsible to Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager.

· Responsible for Waiter/Waitress & Host/Hostess.

· Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

· A courteous, professional and efficient service is provided at all times.

· All duties and tasks are performed as per the tasks required at the outlet.

· Be knowledgeable of all services and products offered by the hotel.

· Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.

· Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.

· Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

· Ensure that the place of work and surrounding area is kept clean and organized at all times.

· Successfully perform opening and closing procedures established for the assigned outlet.

· Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.

· Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.

· Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.

· Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.

· Maintain a good rapport and work relation with staff in the assigned department and within the hotel.

· Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.

· Undertake reasonable tasks and secondary duties as assigned by the Department Head.

· Respond to any changes in the department as dictated by the hotel management.

· Assist in carrying out scheduled inventories of products and operating equipment.

· Perform any other assigned reasonable duties and responsibilities as assigned.

· Projecting at all times a positive and motivated attitude and exercise self-control.

· Have a complete understanding of the monthly profit and loss statement of the department.

· Lead the service and act as a role model to the team.

· Ensure a flawless service to the highest standards and as required by the department and the hotel.

· Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.

· Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.

· Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.

· Being able to control the service with a great sense of supervision and not being focused on one area only.