Total 4,240 hr assistant job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others)
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others)
• Effective reporting and discussing with the direct report

Secondary

• Oversee general day-to-day management & operational of the restaurant business
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress
• Assist Outlet Manager for new team members recruitment and training
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers
• Ensure that all foods are served as fast as possible
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards
• Ensure kitchen housekeeping is carry on as scheduled
• Understand and support hall operation

Pastry Sous Chef
Working days: 5 days per week
Salary: $2700 - $3300
Location: NEWest Mall (Clementi)

Job scope:

• Production of pastry goods and part of the baked goods.
• Ensure maximum quality, consistency and profitability of the production.
• Research and develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.
• Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good, packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.
• Represent our brand during public events and exhibitions when needed.
• Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Requirements:

• Relevant experience
• With relevant certification would be beneficial

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others)
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others)
• Effective reporting and discussing with the direct report

Secondary

• Oversee general day-to-day management & operational of the restaurant business
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress
• Assist Outlet Manager for new team members recruitment and training
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers
• Ensure that all foods are served as fast as possible
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards
• Ensure kitchen housekeeping is carry on as scheduled
• Understand and support hall operation

Job Description

· Preparing foods according to customer orders

· Assist Head Chef in overseeing the culinary operations

· Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard

· Preparing ingredients and ensure sufficient supplies at cooking station

· To maintain cleanliness, cleaning, neatness and ensuring that employees maintain their personal hygiene in the kitchen areas

· Weekly assisting Bang Guo in cleaning kitchen hood filtering board

· Any other ad-hoc duties assigned by Head Chef

Requirements

- At least 2 years of relevant work experience

- Prior experience in Chinese cuisine will be an added advantage

- Good culinary knowledge and skills

- Always maintaining a good hygiene level at all times, be it personal or within own department.

- Possessed Food Hygiene Certificate

- Able to work well independently as well as in teams

Commis Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Dxtone
Salary: Up to $ 3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:
As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Interested applicants can send your resume to✉ [email protected] and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Evelynn) || EA Personnel License R24120580

The primary responsibility of this role is to support PERSOLKELLY as a Brand Ambassador and System Trainer for operations. In addition to these responsibilities, the incumbent will also provide support for other HR operational tasks, initiatives, and projects.

Key Responsibilities:

PERSOLKELLY Ambassador at PERSOLKELLY Career Centre (PSKCC)

• Conduct classroom training and utilize learning techniques to educate, discuss and practice skills and knowledge in recruitment and selection as part of the Diploma in Business curriculum.
• Training of students will be conducted over the academic year for polytechnic students.
• This includes grading students on the skills acquired and project work.
• Adopt a service-oriented mindset and people-centricity in dealing with stakeholders.
• The secondary point of contact between polytechnic and PERSOLKELLY Singapore.

Sourcing of Interns:

• Assist in facilitating discussions and participation with the Internship Programs at educational institutions. The trainer will then identify students to work in PERSOLKELLY Singapore during the internship period per year.
• Assist in collecting requests from Operational Managers and Department Heads on their yearly intern requirements and arrange it according to the scheduling of the educational institutions’ academic calendars.
• Assist on assigned interns to PERSOLKELLY Singapore will undergo a similar orientation and DEX trainings as conducted by the trainer for full-time employees.
• Assist in mentoring of Intern.

Career Fairs and Talks in Educational Institutions:

• Assist in organizing and coordinating career fairs at educational institutions with the Marketing Department.
• Prepare and participate in career talks arranged by the institutions.

System Training:

• Conduct interactive training and utilize learning techniques to deliver technical and functional training for PERSOLKELLY employees. The technical training will mainly be covered through the MOS and GO training to familiarize the new hires with the internal database management system.
• Responsible for ongoing tasks related to tracking and coordination of the training. This includes administrative functions, such as scheduling, maintaining, and updating training events, sessions and recordings related to courses.
• Assist in the first level of System support.
• Monitor the progress and evaluate the effectiveness of system Training and or change interventions.
• Provide coaching and advice to junior team members.

Requirements:

• Min Diploma in Business/ Human Resource Management
• Able to multi-task and work within tight deadlines
• Excellent communication skills in English
• Strong interpersonal skills and able to interact with staff at all levels.
• High degree of initiative and integrity
• Able to work independently with minimum supervision.
• Good coordination & follow-up skills.
• Good planning and prioritization skills
• Ability to negotiate and solve problems to manage tough situations.
• Proficient in MS Word, Excel & PowerPoint

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates collecting, using and disclosing my personal data for the purposes set out in the Privacy Policy which is available at https://www.persolkelly.com.sg/policies. I also acknowledge that I have read, understood, and agree to the said Privacy Policy.

EA License No. 01C4394

EA Reg No: R22104858 (Nur Zahirah Binti Yoonus)

LOOKING FOR MUSLIM STAFF Only (FULL-TIMER/PART-TIMER)

Job Descriptions

• Handle food and beverage preparation.
• Maintain and upkeep kitchen equipment.
• Handle cleaning of dining area, kitchen and storage area.
• Carry out stewarding duties (in the absence of a dishwasher).
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that policies and standard operating procedures are strictly adhered to

Job Requirements

• Minimum secondary school education.
• At least 1-year relevant experience working in the kitchen.
• Team player
• Ability to work in a fast-paced environment.

Working hours

• 5.5 days, 44 hrs, Shift hours 9 - 6pm, 2pm-11pm

1. Cook sinples dishes and assist at stall front

2. To help maintain clean service and kitchen area

3. Any other adhoc tasks assigned (not difficult, no heavy lifting)

4. help with morning kitchen preparation

5. air conditioned canteen, rest timings provided

Our address is at: Clementi Road

Restaurant Captain

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

• Be proactive and responsible for own duties and assist others where required

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

Requirement

• At least two years of relevant working experiences

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C727

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must be indepent to deal with seafood such as crabs , lobster , fish, etc.

We are looking for a Contract - Long Term Lab / Food Assistant to outsource to our healthcare clients.

Job Description:

• Sterilise equipment
• Management of instruments such as packing and arranging
• Maintaining inventory of instruments
• Any other ad-hoc duties as assigned by supervisor

Job Requirements:

• Min N / O / A Lvl / Nitec

All qualified applicants, please send in your resume to:

[email protected]

Nicole Ang (Outsourcing Team)

Recruit Express Pte Ltd | Company Reg. No. 199601303W | EA License Number: 99C459

• Meet and greet customers and organise table reservations
• Handle customer feedback and enquiries
• Schedule duty-roster for all staff
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Attend any Food & Beverage meetings and briefings as and when required
• Ensure effective lines of communication are in place at all levels.
• Provide training and coaching for staff and ensure procedures are being followed
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred
• Good interpersonal, communication and organizational skills
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601

Learning and Development

• Work with Manager and analyze data on the competencies required and gaps identified in the department for the training needs analysis based on current and future business requirements
• Oversee and manage the end to end L&D process – develop training plan, delivery methods, sourcing for training providers, gathering feedback and analysing data to measure effectiveness of learning outcomes
• Manage and monitor training budgets and grant schemes for learning programmes
• Ensure timely registration of internal or external course applications and follow up as well as notifying staff on the training details
• Coordinate and record of training activities, conduct staff orientation and evaluate training effectiveness

Performance and Talent Management

• Assist and facilitate the annual Performance Appraisal process to measure and promote good performance and career progression processes aligned with Daikin policies
• Manage talent reviews and succession planning processes to identify HIPO and grow the talent pool for leadership and critical roles
• Analyse talent movements and progression to improve talent retention and development
• Develop and implement high-potential talent programmes/projects and mentoring and coaching programme

Career Management

• Organization Structure, Job and Career Levels - Ensure organizational structures and spans of control are reviewed to support business strategy and people capabilities
• Design new career pathways and development roadmaps in order to meet current and future organisational development needs

Employee Engagement

• Enhance employee engagement and wellbeing
• Support execution of programmes, initiatives and survey designed to improve employee engagement and well-being workshops and programmes
• Collate employee feedback and suggestions on organisation's employee engagement and wellness initiatives
• Perform any other duties or HR projects as assigned and requested by Manager

Requirement:

• Possess at least a Degree in Business Administration or Human Resources
• At least 3 years’ HR experience in Learning & Development
• Experience in using HRMS (Prosoft preferred)
• Strong comprehension and communication skills, both written and spoken to interface with all levels of people internally and externally
• Have a positive mindset with openness to accept additional challenges and opportunities that comes along
• An individual contributor with strategic thinking, resourceful and proactive

Applicants who are keen , pls send your resume to : [email protected]

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Assistant Restaurant Manager to join our pre-opening team.

Job Purpose

The Assistant Restaurant Manager is responsible for:

• Assisting the Restaurant Manager in all the Restaurant Operations
• Managing the daily operations of the restaurant
• Mentoring and coaching of all FOH staff to achieve the objective of providing the highest level of customer service
• Performing as an effective link between management and staff

Principal Accountabilities

• Ensures the efficient and profitable management of the restaurant.
• Contributes to management and department meetings.
• Keeps the Restaurant Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary.
• Ensures that the stock take figures are completed and accurate as per company requirements
• Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Supervises the opening & closing of the restaurant
• Ensures the proper cleaning and lighting of all restaurant internal and external areas
• Supervises a daily-check up on the smooth performance of all restaurant machinery and equipment
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• Ensures the proper appearance (condition of uniforms) and grooming of assigned staff members
• Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• Assists in the restaurant staff working schedules
• Establishes rotation schedule of new employees and trainees
• Motivates and develops staff, in order to encourage their professional development
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• Performs other duties pertinent to this job as assigned.

Communication & Working Relationships

• Works closely with Restaurant Management and supervisors to ensure the delivery of information
• Coordinates with different departments in the Restaurant to guarantee effective communication and to ensure information transmission at all times
• Interacts with customers to follow-up on their satisfaction, requests, and complaints

Knowledge, Skills, and Experience

• BA degree in Business Administration, or a Hospitality Degree from a reputable University
• Minimum 5 years of experience in similar positions in a high-volume, fast-paced restaurant
• Fluent in English
• Excellent computer skills, especially in Microsoft Windows applications
• Excellent Interpersonal, communications, presentation, and marketing skills
• Outstanding customer service skills
• System oriented
• Positive and energy level
• Highly cooperative team spirit
• Problem-solving skills

Physical Requirements of the job

The job of the Assistant Restaurant Manager may require long hours, covering different shifts and working during public holidays

Food Lab Assistant

Location: Boon Lay

Duration: 6 months contract (Starts in June)

Salary: $12/hour (with CPF)

Working hours: 8am – 5.30pm (3 days per week)

Job Scope:

• To assist Product Developer in lab trial work including raw material batching, processing/cooking, data recording, file keeping

• To support lab maintenance duty (light duty); e.g material (raw/pack) management (receiving, storage, expiry), kitchen device calibration mgt,.

• Maintain Flavour Compliance documents and keep master file up to date

• Sample reception/dispatch

• Contribute to SOP upkeep

Job requirement:

- Able to commit to the entire duration

- No experience needed as training is provided

For interested applicants, please send your updated resume to: [email protected]

All candidates’ information will be treated with the strictest confidence

Melissa Zhang Zhiqi (Mezzo)

R2197564

Recruit Express Pte Ltd

99C4599

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must be indepent to deal with seafood such as crabs , lobster , fish, etc.

Oversees a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes. Chooses ingredients and designs a menu based on the seasonal availability of food items. Creates unique dishes that inspire guests to come back again and again to see what is new in the restaurant.

Chef Job Duties:

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant
• Coaches the sous chef and other members of the kitchen staff, so they perform at their best
• Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
• Works quickly and accurately during busy periods, such as weekends and evenings
• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
• Takes direction and works with the restaurant's administrative team

Chef Skills and Qualifications:

Training in Culinary Arts, Experience, Works Quickly, Physical Stamina, Creative Flair, Flexible Schedule, Strong Communication, Organisational Skills, Team Mentality, Leadership Skills.

Job Responsibilities:

• Assist in the preparation of Ingredients and other basic cooking tasks as directed by the head chef or restaurant manager.
• Assist in monitoring and managing kitchen inventory, including restocking, supplies and informing the chef or manager when items are running low.
• Support the kitchen team during cooking processes, including monitoring cooking times, temperatures, and ensuring adherence to recipes.
• Coordinate with other kitchen staff to ensure smooth operations and timely food preparation.
• Ensure compliance with food safety regulations, health codes, and other relevant industry standards.

Job Requirements:

• Best with working experiences in F&B and/or other related field.
• Ability to work efficiently in a fast-paced environment and manage time effectively.
• Ensure accuracy in measuring ingredients, following recipes, and maintaining cleanliness.
• Flexibility to handle various tasks and adapt to changing priorities in a dynamic kitchen setting.
• Willingness to collaborate with the kitchen team and contribute to a positive working atmosphere.

Feel free to submit a job application to inquire about additional details regarding the job position.

We are seeking a dedicated and detail-oriented Kitchen Assistant to join our team. As a Kitchen Assistant, you will play a crucial role in supporting the overall operations of our kitchen.

Responsibilities:

- Assume responsibility for general duties within the kitchen.

- Ensure the proper maintenance of kitchen supplies, equipment, and work areas.

- Uphold high standards of food quality, hygiene, and cleanliness throughout the kitchen.

- Assist in the preparation of ingredients for cooking, including cutting vegetables, meat, fruits, etc.

- Undertake any additional ad-hoc duties as assigned.

Requirements:

- Preferably possess at least 1 year of experience in the Hospitality industry.

- Certificate in Basic Food Hygiene is a prerequisite.

- Must be available for a 6-day work week.

- Capable of working on rotating shifts, including weekends and public holidays.

We want to hear from you! Interested candidates are invited to email your updated resume by 31 MARCH 2024.

Walk-IN

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 9:00 AM and 6:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

If you know someone who you believe would excel in this position, we invite you to refer them to us! At Hotel Miramar, we highly value referrals and see them as a testament to our team's strong network. We appreciate the opportunity to connect with talented individuals through your recommendations.

Responsibilities:

Work with Chief Corporate Officer and the team to manage the company’s Corporate Communications, Branding, Marketing and Investor Relations functions, including, but not limited to the following:

• Formulate internal and external communications strategies, develop relevant communications materials including press releases, presentations, websites and corporate collaterals, and manage both traditional and digital communication channels.
• Build long-term relationships with key stakeholders, strategic partners, investment community and the media.
• Brand guardian to promote the Company’s image and support regional teams in communications, marketing events and project launches.
• Plan, organise and execute large-scale corporate events, and drive corporate-level corporate social responsibility engagements and campaigns
• Assist in special projects when required.
• Any other duties assigned.

Requirements:

• Degree holder, preferably in Mass Communications/Literary Arts/ New Media/Marketing or equivalent.
• At least 6 years of relevant working experience in dealing with corporate communications and media.
• Exceptional communication, writing, copywriting and editing skills with strong critical thinking skills.
• Strong command of English
• IT Savvy, in-tune with digital economy and familiar with managing digital public relations platforms.
• Proficiency in Microsoft PowerPoint and Adobe Illustrator and Photoshop (photo and video editing skills are an asset).
• Outstanding event organisation and planning skills.
• Good artistic flair and familiar with executing Corporate Identity, Advertisements and Corporate Collaterals.
• A team player who is mature, meticulous, dedicated, enjoy challenges and able to multi-task.

Our client is a 4 star hotel located at Central Singapore, looking for a Banquet Assistant Manager to join their team.

Benefits

• 14 Days Annual Leave
• $450 Flexible Benefit

Key Responsibilities Areas

· To ensure the services of the Banquet are upheld to the service standards.

· To check all the function rooms daily before the opening hours to ensure that they are ready for business.

· To work closely with all the Chefs and the Stewarding Supervisor to ensure all activities in all the outlets are well coordinated and carried out according to the event orders.

· To train and educate all the Banquet Staff to ensure that they are competent in carrying out their duties.

· To attend to all VIP guests attending events and functions.

· To report to the F&B Manager of any operational problems and recommends solutions to the problems.

· To ensure all events have sufficient manpower to cope with the day-to-day operations.

· To maintain a good relationship with guests.

· To motivate subordinates to deliver high level of service standards.

· To carry out special projects or to perform additional duties in other areas which may be assigned.

· To ensure that the Supervisors and Captains are well-versed with the fire protection procedures.

· To carry out any other related duties may be assigned from time to time.

Requirements

· Diploma in Food & Beverage Management or equivalent.

· Minimum 2 years of F&B management experience, preferably in hospitality sector.

· Good working knowledge of POS system will be advantage.

· Proficiency in Microsoft Word, Excel and Outlook.

Submit your resume (Word format) to [email protected] or,

Text wa.me/86474090

Talents@Work Pte Ltd (21C0501)

Lin Shu Shu (R22109227)

Industry

Food courts, coffee shops and canteens (with mainly food and beverage income)

Job Title

Assistant Restaurant Manager

Occupation

RESTAURANT MANAGER

Job Description & Requirements

Job Descriptions & Remuneration

- Asst Restaurant Manager

- Working days: Sunday to Friday (off on Saturdays & PHs)

- Working hours: 9.00am to 6.30pm (inclusive 1hr break)

- Basic Salary: S$3600– S$4200 (take home)

- Meals: Provided

- Accommodation: Provided/ Subsidised

- Job scopes: Primary roles - Managing digital & social media marketing -updating website, FB, IG, TikTok, online menu, outlet promotions planning & marketing materials, manage customer database. Secondary roles - Liaison with suppliers, daily sales closing, including roles of service crew ie. counter serving, food packing, cashier, clearing & cleaning, stock taking, booking for delivery drivers

- Working location : Kallang (accessible by MRT & buses)

- Annual leave entitlement per year: Per MOM (7 days)

- Probation period: 3 - 6 months

- Others: Subsidised accommodation allowance

Candidate to possess strong ability to manage digital & social media marketing, email correspondence, maintain records of customer database, Microsoft office skills.

Interested candidate to provide CV with work experience. To include a self-intro, marital status, current place of stay, family members, career objectives, personal strength & weaknesses, hobbies, computer IT & social media skills.

Position title : Kitchen Crew

Location: Islandwide

Working Days: 5.5 days, Offday on Saturday or Sunday

Working hours : 44 Hour per Week

[weekdays schedule]

7:00am -4:00pm

8:00am- 5:00pm

12:30pm-9:30pm

[weekends schedule]

8:30am-4:30pm

Kitchen Jobscope:

- Takes care of daily food preparation and duties assigned and to meet the standard and the quality set by the restaurant

- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

- Responsible to supervise junior staff

- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

- Ensure that the production, preparation and presentation of food are of the highest quality at all times.

- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

- Full awareness of all menu items, their recipes, methods of production and presentation standards.

- Follows good preservation standards for the proper handling of all food products at the right temperature.

- Personally responsible for hygiene, safety and correct use of equipment and utensils

- Consults daily with Head Chef on the daily requirements, functions and also about any last minute events.

- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.