Total 29,313 Others/Any level F&B / Tourism / Hospitality job vacancies

Job Description:

We are currently seeking a talented and passionate Chef de Partie to join our culinary team. The ideal candidate will have some background in charcoal and wood-fired cooking techniques, as well as a deep interest to learn about Spanish cuisine.

As a Chef de Partie at Asador, you will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards of quality and consistency.

Responsibilities:

• Prepare and cook dishes according to recipes and specifications, utilizing charcoal and wood-fired cooking techniques.
• Maintain cleanliness and organization in your designated section of the kitchen.
• Monitor inventory levels and communicate any shortages or discrepancies to the Head Chef.
• Assist with menu planning and development, contributing creative ideas and suggestions.
• Adhere to all food safety and sanitation standards, ensuring compliance with health regulations.

Requirements:

• Proven experience working as a Chef de Partie or in a similar role.
• Knowledge of charcoal and wood-fired cooking techniques.
• Strong leadership and communication skills, with the ability to work effectively as part of a team.
• Excellent attention to detail and organizational abilities.
• A passion for culinary excellence and a desire to continuously learn and grow in the culinary field.
• Relevant culinary qualifications or certifications are a plus.

Benefits:

• Competitive salary commensurate with experience.
• Opportunities for career advancement and professional development.
• Staff meals provided during shifts.
• Employee discounts on dining at the Group Restaurants.
• A dynamic and collaborative work environment with a supportive team.

If you are a dedicated and talented Chef de Partie looking to join an exciting culinary venture, we would love to hear from you. Please submit your resume and a cover letter outlining your relevant experience and why you are interested in joining Asador restaurant.

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Responsibilities:

• Oversee the daily operations of the outlet for efficient operations.
• Oversee both front and back of house operations
• Train and guide new staffs in their job duties as well as the continuous training of existing staff and work performance
• Supervise employee activities to conform to established standards and policies
• Ensure employees follow operational practices, hygiene rules and quality standards
• Response quickly to customer complaints or feedback to ensure high quality customer service and satisfaction.
• Provide exceptional customer service and lead staff to do the same
• Plan and assign daily workloads to team members.
• Plan team members’ work schedules and compile timesheet
• Report on management regarding sales results and productivity
• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Develop marketing strategies to improve sales and profitability
• Provide excellent service experience to all customers
• Ensure that policies and standard operating procedures are strictly adhered to
• Monitor and ensure the quality of food, guest services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards.
• Analyze and resolve problems in a timely and accurate manner
• Oversee purchasing to stay within budget
• Assist in staff performance review
• Plan and supervise the marketing and promotion activities to attract more customers.
• Able to perform additional duties as requested by the Management as and when required

Requirements:

• Previous supervisory experience preferred
• Ability to work in a fast-paced setting and independently
• Strong multi-tasking skills
• Exceptional organizational, communication, and customer service skills
• Team player
• A minimum of 2 years’ relevant experience at the supervisory level in the hospitality or F&B Industry
• Able to work flexi timing, and work on weekends & public holidays
• 6 days work per week
• Singaporean only

Benefits:

• Staff Meal
• Uniform provided
• Birthday Voucher
• Employee Discount
• Sales Target Incentive

COMPANY DESCRIPTION

RESPONSIBILITIES

- Assist Sous Chef/ Junior Sous Chef with the kitchen work.

- Preparation and cooking food according to assigned menus.

- Sorting, storing and distributing ingredients.

- Ensure high standard of cleanliness and hygiene maintained in the kitchen at all times.

- Conduct pre-cooking checks on raw materials.

- To ensure all raw materials are labelled and dated

- Wash fruits and make cordial drinks

- Able to recognize what are the control forms

- Provide quality service during serving

- Collect food sample

- Operate / record a hot holding cabinet and food warmers

- Ensure daily operations is aligned to all company policies, procedures and maximum standards

- Ensures daily cooking procedures are in accordance with Camp Cook House's (CCH) SOP

- Prepare basic, washing, peeling, chopping and cutting raw items

- Handles all equipment and utensils the proper way and ''clean as you go''.

- Any other job duties as assigned by the superior.

Minimum 1 year of working experience in kitchen

Applicants without experience will be provided with culinary training (OJT)

Head Chef @ Omakase Japanese Restaurant, Fine Dining

Minimum Experience 5 years as head chef at Japanse cuisine fine dining

- able to create menu (Japanese Kappo Cuisine)

- able to cut fish to sashimi

- able to make sushi nigiri

- able to train local chef/service staff to fine dining quality

- able to communicate with cutomer at counter seating

- ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

- being responsible for health and safety

- being responsible for food hygiene practices

· Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

· Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

· Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

· Contributes to daily,holiday and theme menus in collaboration with supervisor.

· Maintains cleanliness and sanitation of equipment, food storage, and work areas.

· Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

· Listens to customer complaints and suggestions and resolves complaints.

· Implements suggestions within parameter of position and refers more complex concerns to supervisor.

· Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

· Assisting with the preparation of food and the serving of all meals to customers.

· Supervising a team to ensure that the kitchen and service areas are clean and tidy.

· Ensuring all food and health and safety regulations are followed.

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Assist with the set-up of the restaurant, ensuring that all areas are clean, tidy, and well-presented.
• Greet guests as they arrive and show them to their table.
• Provide menus and make recommendations to guests based on their preferences.
• Take orders and ensure that they are accurately recorded and transmitted to the kitchen.
• Serve food and drinks to guests in a timely and professional manner.
• Check on guests regularly to ensure they are satisfied with their meals and to address any concerns they may have.
• Handle any guest complaints or issues with a positive attitude and find a quick resolution.
• Ensure that all guests are properly billed and that payments are processed accurately.
• Assist with cleaning and maintaining the restaurant during and after service
• Maintain accurate records of inventory, orders, and sales on each shift
• Ensure the restaurant is well presented at all times

Qualifications:

• Previous experience in a similar role in the hospitality industry will be an added advantage.
• Excellent communication and customer service skills.
• Ability to work well in a team environment.
• A strong attention to detail and a passion for delivering exceptional service.
• Ability to work in a fast-paced environment and under pressure.
• Willingness to work flexible hours including weekends and holidays.
• Ability to stand and walk for extended periods of peak mealtime.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Job Description & Requirements

The Plattering Co delivers gastronomic and visual food experiences. Combining creative food styling and carefully crafted cheese platters, canapés and more, The Plattering Co aims to bring people together with delicious food and aesthetically beautiful dining displays.

Responsibilities:
Ensure orders are fulfilled timely
Ensure product quality and consistency
Ensure appealing food presentation
Ensure compliance with product safety regulations
Support in inventory management and ordering
Support in new product development

Requirements:
Diploma or advanced knowledge in culinary techniques preferred
Possess hygiene certificate
Possess excellent time management skills
Able to work well in a team
2-3 years of kitchen work experience

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Corporate Development Analyst to be part of their Corporate Development team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities of Corporate Development Analyst:

• Create financial models, conduct feasibility assessments, perform valuation analyses, and scenario planning to support decision-making processes.
• Support transactional activities including due diligence, negotiations, and deal structuring.
• Aid in the preparation of recommendations, studies, and presentations for senior management.
• Oversee strategic initiatives from project inception to completion.
• Foster relationships with internal stakeholders and external partners such as financial, tax, real estate, and legal advisors.
• Assist in various ad-hoc tasks related to the coordination of Corporate Development functions.

Requirements:

• Degree in Business, Finance, Real Estate, or a related field
• Minimum of 2 years' relevant experience in similar industry
• Experience in hospitality/real estate industry

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

We are seeking a dedicated and enthusiastic Kitchen Assistant to join our operations team at St Luke's ElderCare Residence. As a vital member of our kitchen staff, you will play a crucial role in ensuring the well-being and satisfaction of our residents through the preparation and service of nutritious meals.

Job Description

• Assist in washing of plates and utensils used by the clients.
• To assist in maintaining the cleanliness of the kitchen area, toilet and centre.
• To maintain the level of hygiene for the clients.
• To take on role as assigned by the Centre Manager.

Job Requirement

• With or without experience are welcome.

Job Description:

You report to the Outlet Manager. Your job responsibilities mainly include the following:

• Carry out daily operations in the service department to maintain and improve service quality and environment cleanliness.
• Provide excellent service to ensure satisfaction.
• Taking customer orders and delivering food and beverages.
• Making menu recommendations, answering questions from customers.
• Monitor outlet operations to ensure compliance with all our company service guidelines and safety procedures.
• Enforce restaurant quality, service and value standards, keep outlet clean and tidy to create a comfortable environment for customers.
• Cooperate with our Outlet-in-charge to continuously improve service standards and provide support as necessary to ensure service crew can carry out assigned task Any other duties as assigned by your superior.

The company reserves rights to enhance, reduce, and adjust your job responsibilities as well as transfer you to another outlet(s) internally. It is the employee’s responsibility to familiarise himself/herself with his/her new job scope and responsibilities upon receiving such notice.

Additional Job Information:

• Sign-On Bonus Up to $1,500!!!

Job Summary

This position is responsible to assist the Manager on ensuring smooth daily operations in the Salon & Boutique, and providing efficient services to all guests professionally as a customer-focused role. Reporting directly to the Store Manager and indirectly to the Operations Manager, this position will be situated in TWG Tea Salon & Boutique and is required to follow the weekly duty roster as planned out by the Store Manager.

Job Descriptions

• Assist the Assistant F&B Retail Manager in overseeing and ensuring daily smooth Salon & Boutique operations
• Responsible for ordering of goods and supplies, receiving and checking of inventory of goods and supplies
• Responsible for offering a friendly and efficient services to all guests
• Process guests orders to ensure that all items are prepared and served promptly
• Assists in setup and clear down of the front and back of Salon & Boutique operations
• Ensure food safety regulations are followed as according to NEA’s policy
• To ensure neatness and cleanliness of service ware
• Promote and sell our range of products and food and beverage items to walk-in customers
• Perform demonstrations of products
• Attending to customers’ needs, complaints and enquiries
• Handling of cash, POS system and report of take-in-cash when on duty
• Responsible for recording daily sales report, ensuring all food and beverage items and products are accounted for
• To provide guidance, coaching and mentor of new joined service staff

Outlets

• ION
• Takashimaya
• Marina Bay Sands
• Swissotel
• Raffles City
• Airport (Transport provided for opening shift and closing shift)

Welfare & Benefits

• Meal Allowance
• Monthly Incentives
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Festive Gifting
• Medical Benefits

Requirements

• Minimum 2 years' of experience in F&B / Retail Operations, preferably in luxury goods industry
• Welcoming personality
• Good communication and interpersonal skills
• Hands-on and customer-focused role, hence we require someone with drive, efficiency and assertiveness
• High initiative and positive attitude
• Available to work on weekdays, Saturdays and Sundays

Attractive remuneration package with salary that commensurate with relevant experience.

Please upload or send in a detailed RESUME indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Only shortlisted candidates will be notified.

KEY ACCOUNTABILITIES

Operations Management

• Manage the team of dining hall catering assistants on daily operations
• Participate in audits activity through the review of operational needs ensure that customer feedback has been taken into consideration
• Ensuring service is ready, timely execution of daily meals & festive specials
• Work closely with his/ her team on day to day operational issues and ensure that product and service standards are maintained at all times
• Take account and monitor daily customer feedback and work with Culinary and Operations teams to rectify products / services issue

Performance Management

• Work with Culinary, Dietician/ Nutritionist and Client teams on cyclical menu planning activity
• Preparing and setting up of dining hall and ready for operations
• Deploying of his / team for roles in the dining hall
• Conduct daily roll call and briefing to the team

Relationship Management

• Build strong relationships and a team player to lead
• Act as the point of contact for all services, operation and related issue in the dining hall, escalating these to Assistant Operations Manager as necessary and ensure that all cases are addressed and closed in a timely manner

KEY REQUIREMENTS

• Valid Basic Food Hygiene Certificate
• Minimum 2 years experiences in F&B setting
• Team player
• Able to work shift hours (start as early as 6am, end at 9pm)
• 6 days work week

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule
• Station at outlet/central kitchen assigned
• Assist Chef with creation and preparation of cuisines
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition
• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Requirements

• At least 2 to 3 years relevant experience in French cuisine
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Must present a positive and professional attitude at all times
• 5 days work-week including weekends and public holidays

Only shortlisted candidates will be notified.

Please upload a detailed resume, indicating reasons for leaving, last drawn salary, expected salary and date of availability.

• Adhere to SOPs on all drinks to maintain the highest quality, consistent product standards
• Take order, prepare and serve food and beverages to customers
• Supporting with inventory management, ordering & in-store operations
• Attend to customers' queries and feedbacks to provide positive customer experience
• Housekeeping duties, maintain set standard of quality, service, product and cleanliness at all times
• Performing any other duties as assigned by the supervisor and/or Management.

If you love great food & coffee and enjoy working in a cafe setting, this is the place for you!

Responsibilities:

• Welcome customers as they come into the restaurant
• Process customer’s orders and generate their bills through cashless payment via POS systems
• Provide answers to queries presented to clients regarding services and offers made available
• Respond to customer complaints and questions, resolving issues where possible and referring customers to managers as needed
• Use various selling techniques to suggest additional purchases and upsell to customers.
• Keep work areas, such as food preparation areas, and customer areas clean and organized.
• Stock work and customer areas with needed supplies, such as napkins, condiments, and cleaning supplies, and notify management when inventory levels begin to run low
• Serve foods to customers in an effective manner
• Clean all tables after customers have left and get such tables prepared for the next set
• Any other duties as assigned by Supervisor

Requirement:

• Candidates with no experience and interested to join in F&B industry
• Ability to carry out required tasks in an accurate manner
• Ability to maintain composure during rush hours
• Deliver quality customer service and assistance
• Team player
• Customer-Oriented
• Able to perform flexi timing
• Able to work on weekends & public holidays
• 6 days work week
• Singaporean only

Benefits:

• Staff Meal
• Uniform provided
• Staff Discount
• Birthday Voucher
• Sales Target Incentive
• Staff Referral Incentive

SCOPE
To produce an outstanding guest experience within the outlet concept by managing a service team. The Bar Manager provides a courteous, professional and efficient service in accordance with the bar, hotel and Kempinski standards, driving sales and maximising profit.

OVERALL OBJECTIVES

• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Develop outlet in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• Supervise the team members on shift to ensure highest level of service and set-up standards as required by the department and hotel.
• Build close working relationship and effective communications with other departments.
• Prepare bar menu design in cooperation with bartending team and Sommelier.
• Conduct monthly inventory of operating supplies and equipment.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools.
• Attend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Other ad-hoc duties as assigned.

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Have an excellent understanding of beverages in general including ingredients and techniques.
• Minimum 2 years’ experience in a similar capacity.
• Diploma in Hospitality or F&B Service
• Positive attitude and able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures.
• Ability to maintain highest standards of confidentiality, professionalism, ethics, grooming and attitude.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

· Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

Job Description & Requirements:

• Report to the Head Chef.
• Assist in food preparation.
• Assist in managing cleanliness and hygiene of the kitchen area.
• Adhere to hygiene and safety standards.
• Adhere to company’s standard operating procedures.
• Any other appropriate duties and responsibilities as assigned.

Job description:

• Greet customers as they approach counter
• Pack and serve take away food as per customer order
• Greet and respond to customer enquiry in a friendly manner
• Process customer’s orders and generate their bills through cashless payment via POS systems
• Provide answers to queries presented to clients regarding services and offers made available
• Use various selling techniques to suggest additional purchases and upsell to customers.
• Keep work areas, such as food preparation areas, and customer areas clean and organized
• Assist in food preparation and simple cooking
• Ensure stocks & supplies are sufficient for daily operation
• Plan staff roster

Requirement:

• Ability to carry out required tasks in an accurate manner
• Ability to maintain composure during rush hours
• Deliver quality customer service and assistance
• Team player
• 6 days per week
• Able to perform flexi timing, and work on weekends and public holiday.
• Ability to speak simple English
• Friendly & independent
• Work in a Shopping Centre environment.
• Singaporean only

Benefits:

• Employee Discount
• Birthday Voucher
• Uniform provided
• Sales Target Incentive

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetables, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review the menu with the management and design new promotional dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10 am – 2 pm & 6 pm – 10 pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who possess strong leadership, analytical skills, problem-solving abilities, and collaboration skills.

Responsibilities

· Manages Key Access Control

· Maintain the Log Book for contractors working in the hotel in accordance with company’s health and safety policies

· Operates, checks and performs security surveillance on the CCTV system

· Patrol the hotel building, premises and perimeter on a daily basis ensuring safety, and send reports.

· Member of the CERT team to provide assistance during the triggering of a fire alarm

· Regulate traffic control at the driveway

· Monitor suspicious packages and be aware of bomb and terror threat procedures

· Investigate and report all allegations of theft, criminal damage and other incidents

· Maintain the Security Log Book and send Incident Reports

· Manage undesirable behaviour in a professional manner, intervening and defusing potential altercations

· Handle Loss and Found items

· Liaise with Police in the absence of Security Supervisor

· Report any maintenance or hazard issues to the supervisor on duty

· Adhere to all Health and Safety Regulations

· Any other duties assigned by the Security Supervisor.

Requirements

· 6 days’ work week.

· Possesses valid Security License issued by PLRD/SIRD.

· At least 1 year of experience in a similar capacity in the Hospitality industry.

· Positive attitude and able to take responsibility.

· Able to communicate clearly and work in a team.

· Able to work on rotating shifts, weekends and public holidays.

· Computer literate

HOW TO APPLY:

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

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

Job Description

F&B Captains / Supervisors

• Responsible to the F&B Executive for the proper functioning of the restaurant. Coordinating the activities to provide courteous and efficient service to members and their guests.
• Ensure that every effort is made to promote food and beverage sales and be responsible for sales of the items.
• Ensure that service procedures are adhered to and carried out in detail by the staff, correcting deviation through constant job training.
• Ensure smooth operations to achieve good customer satisfaction
• Ensure hygiene, sanitation, and cleanliness of the service and pantry areas and disposal of garbage.
• Assist in counting month-end F&B inventories for reporting purposes
• Any other ad-hoc duties as assigned by the Management from time to time
• Able to work shift duties.
• Good communication and interpersonal skills.
• Able to work as a team.
• Pleasant personality.
• Min 2 years experience in a similar capacity or position

Service Crew

• Greeting, seating, and escorting guests to their tables
• Staying attentive to the needs of the guests in the dining area
• Serving food & beverages to guests
• Maintain cleanliness and tidiness in work areas
• Preparation of service duties
• Able to work shift duties.
• Good communication and interpersonal skills.
• Able to work as a team.
• Pleasant personality.
• At least 1 year of working experience in the related field.
• Preferably Entry Level specialized in Food/Beverage/Restaurant Service or equivalent.

Additional Information:

• Staff meal provided
• AWS
• Flexi benefits
• 10 days annual leave
• 5 days work per week (44 hours per week)
• Birthday Leave

Job Description

• Assist the Senior Chef in the operation of the department and responsible for the proper efficiency and profit functioning
• To assist Senior Chef in preparing and cooking items in the menu
• Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned
• Ensure proper storage of all perishable material accordingly to the First-in-First-Out Policy
• Perform other related duties as assigned by Supervisor

Job Requirements

• Candidate must possess relevant certification in Culinary Cooking
• Minimum 2 years of working experience in the related field is required for this position
• Able to learn and adapt swiftly
• Able to work individually as well as efficiently in a team
• Able to present a positive and professional attitude at all time
• Must be able to work on shifts, weekends, and public holidays
• 5-day work week

Job Responsibilities:

• Prepare Import / Export documentations.
• Process of Import / Export shipments and all related transactions and processes
• Liaising with forwarders and overseas agents with regards to incoming / outgoing shipments.
• Handle documents and coordination to ensure smooth shipment and timely collection of cargoes.
• Check on the Vendor's invoice for costing and Invoicing Export customers for payment.
• Declaring all Types of Customs Permits and other required processes to facilitate the smooth movement of goods in and out of Singapore in Compliance with the Singapore Customs requirement.
• Monitoring and following up of import / export shipment and checking shipment status regularly.
• Liaise and coordinate with the Logistics Department on delivery schedule and inventory matters.
• Attend to any other ad-hoc duties or any related tasks that are assigned.

It would be an advantage if you have:

• The Customs Competency Test for Declarants (SC401)
• 1 - 2 years experience in performing permit declarations with a good track record
• Experience in liaising with stakeholders on material or information requirements by customs authorities or agencies on all customs-related queries related to permit declaration

Working location - Central