Total 29,529 Others/Any level F&B / Tourism / Hospitality job vacancies

Role

Should have good culinary skills and time management. Must have flair for creative garnishing.

Responsibilities

• Overall take charge of the banquet operations.
• Administer the purchasing and receiving procedures.
• Implement health and safety procedures in the kitchen.
• Ensuring that all food is of high quality and served in a timely manner.
• Planning the menu, according to event.
• Keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all menu planning and banquet operations.
• Coordinating kitchen staff, and assisting in the preparation of mise en place
• Training staff to use kitchen equipment.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Keeping up to date with industry trends.

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Receiving feedback and making improvements where necessary.

Qualifications:

• Proven experience as a Chinese Chef with expertise in Dong Bei cuisine.
• In-depth knowledge of Chinese cooking techniques, ingredients, and regional flavors.
• Strong leadership and team management skills.
• Flexibility to work on weekends and public holidays to accommodate restaurant hours.
• Attention to detail and a commitment to maintaining culinary standards.
• Excellent communication and interpersonal skills.

TAN CHOON HAU

EA Licence 18C9251

EA Reg No. 1988835

The brand executive is responsible for developing and executing marketing strategies that promote the brands under the group. Candidates will work closely with other members of the marketing team, as well as with operations, and other departments within the company.

Candidates should have a solid understanding of digital marketing channels, social media platforms and other marketing tools and techniques.

• Conducting market research to identify trends, opportunities and customer needs
• Execute marketing events/initiatives aligned with our brand and strategic objectives.
• Prepare project briefs for the creation of marketing materials (visual assets, brochures, advertisements and web content).
• Copywrite content for campaigns under the portfolio, ensuring copies are on brand.
• Provide support to the Brand Manager in developing marketing initiatives
• Managing social media accounts and executing social media campaigns according to content plans.
• Coordinate with internal/external teams to execute marketing activities and communications plans to drive conversion and results
• Preparation of monthly reports for stakeholders’ meetings
• Ensure timely, accurate and clear information is disseminated to the various departments prior to the launch of campaigns.
• Ensure all marketing communications and collaterals are up to date.
• Staying up-to-date with industry trends and best practices in marketing.
• Handle customer feedback and queries on all online platforms.

Responsible for developing and executing marketing strategies that promote the brands under the group, aligning the company’s overall goals and objectives. Candidates will work closely with other members of the marketing team, as well as with operations, and other departments within the company.

Candidates should have strong communication skills, and a solid understanding of digital marketing channels, social media platforms and other marketing tools and techniques.

• Plan and execute marketing events/initiatives aligned with our brand and strategic objectives
• Refine project briefs for the creation of marketing materials (visual assets, brochures, advertisements and web content), ensuring the assets are on brand
• Provide support to the Brand Manager in developing marketing initiatives
• Manage and coordinate marketing campaigns for each assigned restaurant throughout the year.
• Work closely with Restaurant Managers and/or Executive Chefs on tactical restaurant offers. Communicate all promotions in a timely and professional manner to both, the Restaurants and Kitchen departments by establishing bi-monthly meetings and is responsible for their recording and distribution.
• Managing social media accounts and executing all planned content on a timely basis.
• Coordinate with internal/external teams to develop marketing activities and communications plans to drive conversion and results
• Manage all marketing communications platforms ensuring visual assets are published promptly (WordPress, Mailchimp, Google Business Page etc.)
• Generate marketing data insights to measure the effectiveness of campaigns and make improvements. (Social media, partnerships, web traffic, reservations)
• Preparation of insights for monthly reports to be submitted for stakeholders’ review
• Ensure timely, accurate and clear information is disseminated to the different departments.
• Conducting competitors’ analysis to stay up-to-date with industry trends and best practices in marketing.
• Handle customer feedback and queries on all online platforms, ensuring timely responses.

• Position: Safety Lead or Supervisor
• Location: Benoi
• Working hours: 5 days, Monday to Friday (8.30am to 6.00pm)
• Salary (commensurate on experience): Up to $7500+ AWS + Medical + Dental
• Duration: Permanent
• Industry: Logistics (MNC)

Main Responsibilities:

• Ensure compliance and implementation by employees and contractors with EHS
  procedures.
• To ensure workplace safety and health compliance according to Client EHS procedures at Client
  facilities.
• Monitoring and supporting all logistics activities at Client facilities.
• Provide additional support and project management oversight to new and critical EHS initiatives.
• Identify risks during activities and partner with Operations to permanently mitigate them via the
  hierarchy of controls.

Requirements:

• Basic EHS knowledge (Minimum WSH Level B Advanced Cert l Advanced Certificate in WSH). environment.
• Fit and willing to move around to check on activities at different areas.
• Required personnel protection equipment (PPE) must be worn at all times while carrying out the
  above tasks.
• Able to work in an environment with noise level exceeding 85db for a prolonged period.

Email me at [email protected]

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

***We do not charge our candidates any referral fee nor bind them with any contract.***

Joie Chang

Deputy Consulting Director

Reg no.: R2090601 | EA No: 13C6684

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

Our Client is a Singapore based company in Hospitality industry with global presence. Due to business needs, they are now recruiting a Guest Experience Officer to be part of their Customer Service team for ongoing transformation projects. They are located Islandwide - easily accessible.

Duties:

• Provide courteous and efficient service, striving to fulfill each guest's request whenever possible. Ensure all telephone calls are answered promptly, within three rings.
• Be well-versed in all room types, rates, and availability, and up-sell services whenever possible.
• Take ownership of guest issues, addressing complaints promptly and in line with established procedures. Report to a supervisor for further follow-up if needed, and complete glitch reports when necessary.
• Ensure the safety and security of guest rooms by following emergency and fire procedures, and encourage guests to use Safe Deposit boxes (El-Safe) in accordance with hotel policies.
• Be knowledgeable about hotel facilities, functions, major city attractions, and events to provide guests with accurate information. Maintain a professional, courteous relationship and effective communication with all hotel personnel.

Requirements

• Minimum O Level
• Willingness to work rotating shifts.
• Min 1-2 years of customer service experience

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]

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Personnel No: R2198636 (Oh Puey Xin)

Our client is a well-established MNC, market leader in the F&B industry. They are looking for a Senior Operation Leader to assist their team for the next phase of their business. They are located in the Central area – easily accessible.

Responsibilities:

• Formulate and implement strategies/plans to achieve results that align with business objectives.
• Spearhead the creation and execution of the strategies/plans to ensure profitability.
• Responsible for preparing weekly sales analysis reports for the department.
• Monitor team performance and competencies
• Identify key issues by analyzing the sales data and reports to improve outlet performances.
• Prepare presentations and documents as required.
• Collaborate with team to review operational performance and identify improvement opportunities.
• Enhance and optimize the operational efficiency of existing business ventures and assist with daily ops activities.
• Liaising with Central Kitchen
• Familiarize with their business models, policies, standard operating procedures and processes.
• Acquire a thorough understanding of kiosk outlet and stores operations.
• Meet any key performance indicators and objectives established at the beginning of the program.
• Conduct outlet site visits as needed
• To finish all the task as assigned and complete all other ad hoc duties as assigned

Requirements:

• Minimum Diploma in relevant field of studies
• Relevant operational experience preferably from F&B 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.

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Personnel No: R23115674 (Chong Jia Jia)

-responsible for overseeing all aspects of Bar operations, ensuring quality service and profitability

-design and implement the beverage menu

-source and negotaite with suppliers

-monitor beverage inventory

-manage beverage cost to ensure profitability

-ensure all beverages served meet the quality standards

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

Job Description

• Plan and direct high-volume food preparation in fast-paced environment
• Monitor food production to verify quality and consistency as per Standard Operating Procedures
• Taking orders from customers
• Assisting in day to day mise en place for ease of production
• Preparing menu items for customers
• Cashiering

Interested parties may contact Stephanie 97341898

EA license: 24C2426

Reg No: R1331070

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role:

Commis/Cook 3

The Cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Cook prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

What you will do:

• Prepare mise en place with care and attention to detail.
• Package food products for takeaway, ensuring quality and presentation.
• Maintain a clean and organized workspace at the throughout the shift.
• Engage in the daily operations of the kitchen, executing tasks according to the staff roster.
• Assist in inventory and supply management, contributing to a well-stocked and efficient kitchen.
• Exercise portion control and minimize waste by using ingredients and equipment effectively.
• Follow crisis response and recovery protocols in line with business continuity policies.
• Uphold our high standards of personal, food, and beverage hygiene.
• Adhere to our food waste management SOPs.
• Comply with Workplace Safety and Health (WSH) policies and procedures.

What you bring:

• Minimum of 1 year of culinary experience, preferably in a luxury hotel or Michelin restaurant.
• Skilled in building and maintaining relationships across departments and with guests.
• The ability to multitask and prioritize is also essential for this position.
• Adaptable to working in a fast-paced environment and be attentive.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays"

Description:

1. Maintain a team-oriented personality with strong people management skills;

2. Be actively involved in drinks menu development and maintaining updated and accurate costing of all drinks prepared and sold;

3. Oversee the organization of bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;

4. Work closely with the company’s management on supply ordering, maintaining costs, floor efficiency & staffing;

5. Ensure all drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

6. Actively respond to and handle guest problems and complaints;

7. Trains new employees on bar standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

8. Ensure proper purchasing, receiving and storage standards in the bar. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;

9. Ensure proper grooming and hygiene standards for all service staff;

10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.

11. Assist the company in expansion plans.

Requirements:

• Excellent attitude and willingness to learn

• Display integrity and initiative

• Team player

• Good communication skills

• 3 years of related experience

We are seeking an experienced and detail-oriented Finance Controller to join our team. The ideal candidate must be fluent in Chinese to communicate with our Mandarin speaking colleagues and employer. The ideal candidate should possess a strong background in senior finance management in the top-tier hotels.

Key Responsibilities:

Oversee the financial operations of the company.

Ensure compliance with accounting standards and regulatory requirements.

Collaborate with different departments to support financial decision-making.

Provide strategic financial advice to senior management.

Qualifications:

Bachelor's degree or above in Accounting, Finance, or a related field.

Fluent in Chinese (written and spoken) is a must to communicate with our Mandarin speaking colleagues and employer.

Experience in the hotel industry is a strong advantage.

CA, ACCA, CPA qualification is preferred.

Strong analytical, problem-solving, and communication skills.

Responsibilities:

- Prepare and cook dishes according to recipes and menu, ensuring quality presentation.

- Maintain high food hygiene and safety standards in compliance with SFA/NEA regulations.

- Monitor ingredient freshness and proper storage; manage inventory and minimize wastage.

- Operate kitchen equipment safely and report any issues.

- Work as part of a team, supporting staff and cooperating with front-of-house to ensure smooth operations.

- Assist with menu planning and kitchen maintenance tasks as required.

Requirements:

- 1 years of kitchen experience preferred.

- Proficiency in various cooking methods; strong understanding of food safety regulations.

- Ability to work in a fast-paced environment and handle kitchen equipment safely.

5 Days work week

Location: Over 20 Outlets in Singapore Islandwide

Responsibilities:

• Involved in the preparation of food and beverages
• Ensure that kitchen utensils and equipment are in good condition to operate
• Responsible for maintenance of cleanliness of kitchen and any ad-hoc duties assigned
• Ensure compliance with all health and safety regulations in a kitchen area
• Ensure that food can be prepared in a timely manner
• Ability to work in a fast-paced environment
• Ensure freshness of food items and discard expired/ spoilt items
• Observe food stock levels and place orders when necessary

Requirements:

• No experience required as on-the-job training will be provided
• Pleasant disposition and well-groomed
• At least a Certificate in Food & Beverage service
• Able to commit shift work, weekends and public holidays

Job Responsibilities:

• Collaborate with the kitchen and service team to ensure smooth operations, keeping the mala spirit alive.
• Passionate about providing exceptional customer service and creating a family-like atmosphere for every guest.

Benefits:

• Salary increments
• Bonuses
• 13th-month salary
• 7 days of annual leave
• 14 days of sick leave

Work Locations:

• Chinese Garden (Green Line EW25)
• Sembawang (Red Line NS11)
• Paya Lebar (Orange Line CC9)
• Sembawang, Paya Lebar, NTU & Junction 10

5 days, 8.30 am-6pm

Salary: $4500 -$5500

Location: (Geylang), moving to Woodlands Senoko in 2026

Main job scope:

• Section Lead for Company payroll processing (around 600 headcounts)
• Calculate monthly incentives
• Responsible to ensure monthly payroll is on time, accurate and error free
• Generate payroll computation summary, bank and inter-bank Giro report for approval
• Ensure payroll reconciliation and upkeep good audit standards
• Upload payroll files for authorization
• Generate monthly payroll estimates and reports for Finance
• Responsible for monthly CPF submission
• Responsible for annual IR8A auto inclusion processing
• Prepare payroll worksheets for Annual Wage Supplement, Performance Bonus, Year End Sales Incentive, Length of Service Bonus
• Prepare payroll worksheets for annual salary increment
• Prepare promotion salary adjustment spreadsheet
• Generate annual leave carried forward report and accrual amount
• Generate data and figures in preparation for MOM Labour survey
• Generate data and figures for SNEF HR Indicators and Salary survey
• Generate data and figures for Department Statistics and SME Development surveys
• Responsible for HRMS updates, initialization and maintenance
• Responsible for HR Petty Cash Float
• Conduct the Monthly Office Meeting by collating department slides updates, prepare new hires introduction, purchase birthday cake and meals and, generate attendance list
• Responsible for Workmen Compensation Claims and Foreign Worker Medical Insurance Claims
• Update Referral Record and pay Referral incentives
• Conduct the Monthly Office Meeting by collating department slides updates, prepare new hires introduction, purchase birthday cake and meals and, generate attendance list
• Review payroll processes and implement changes
• Provide guidance to junior staff
• Assist in HR Project

Others:

• Assist with salary and benefits benchmarking exercise
• Assist to conduct employee survey
• Assist with talent acquisition and recruitment responsibilities
• Assist with the HRMS Project
• Generate monthly HR reports for management reporting
• Generate Purchase Request in NAV system

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities:

• You will be in charge of the preparation of food for patients as well as for internally organised events.
• Assist in plating of meals during food services
• Preparation of cutlery sets & food trolley for meal services

Requirements:

• At least 2 years’ experience in cooking Chinese / Muslim / Indian / Western Cuisine
• Hygiene course certification
• Required to work 6 Day Work Week including weekend & Public Holidays

Benefits:

• Flexi-benefits
• Duty meals
• Certified On-the-Job Training Centre
• Birthday leave & F&B voucher

Operations:

• To ensure that all VIP arrival rooms are checked and amenities are replenished in the rooms prior to the guest’s arrival
• To welcome and bid farewell to all VIP guests
• To develop and maintain close business contacts with house guests and to provide personalized service whenever possible
• Attend to guests’ requests and thoroughly investigate guest complaints
• Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department
• Support the Reception team in relation to KPI achievement, upselling targets, My Millennium sign ups and Revinate scores
• Assist DM with regard to complaint handling.

Guest Services:

• Provide guests with access to hotel services, forward in-room meal requests, and ensure that mail, faxes and packages are delivered in a timely manner
• To deal with irate guests and find ways to resolve issues to the guests’ satisfaction
• To serve as concierges, assisting guests with ground transportation, restaurant or entertainment reservations, and providing other information about the locale
• To lead as a role model in terms of service and Revinate scores.

Kitchen Operations Management:

• Prepare food according to SOP to achieve consistency of food execution and food quality control before service / dispatch.
• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.

Requirements & Competencies:

• Minimum of 1 year in basic culinary position
• Basic cooking and sanitary knowledge

Perks
* Birthday Leave to spend with loved ones on your special day
* Competitive Staff Discounts across outlets
* Medical and Health Insurance coverage
* Opportunity to learn from knowledgeable mentors in the industry

Job Description & Requirements

· Staff Management:Hiring, training, and supervising restaurant staff, including servers, cooks, bartenders, and host/hostesses.
Scheduling shifts and managing labor costs.
Conducting performance reviews and providing feedback to employees.
Resolving employee conflicts and addressing personnel issues.

· Customer Service:Ensuring a high level of customer satisfaction by monitoring service quality.
Handling customer complaints and resolving issues in a professional manner.
Training staff on excellent customer service practices.

· Financial Management:Setting and monitoring budgets, including food and beverage costs, labor costs, and overhead expenses.
Tracking daily sales and expenses.
Managing inventory and ordering supplies to maintain appropriate stock levels.
Implementing cost-saving measures and strategies to increase profitability.

· Menu and Food Quality:Collaborating with chefs or kitchen staff to create and update menus.
Ensuring food quality, presentation, and consistency.
Managing food safety and hygiene standards to comply with health regulations.

· Marketing and Promotion:Developing and implementing marketing strategies to attract and retain customers.
Running promotional campaigns, special events, and discounts.
Maintaining the restaurant's online presence and engaging with customers through social media and review platforms.

· Operational Oversight:Ensuring the restaurant is clean, organized, and well-maintained.
Managing reservations and table assignments.
Monitoring and optimizing the flow of guests to maximize table turnover.
Handling technology systems like point-of-sale (POS) systems and reservation software.

· Compliance and Regulations:Adhering to all local, state, and federal regulations, including health and safety standards, alcohol laws, and labor laws.
Obtaining and renewing licenses and permits as required.

· Financial Reporting:Preparing financial reports, including profit and loss statements, to assess the restaurant's financial performance.
Analyzing financial data and making recommendations for improvements.

· Vendor Relations:Establishing and maintaining relationships with food and beverage suppliers.
Negotiating contracts and pricing with vendors to secure favorable terms.

· Team Leadership:Providing leadership and direction to the restaurant team.
Setting performance goals and expectations.
Motivating and inspiring staff to excel in their roles.

· Security and Safety:Ensuring the safety and security of both customers and employees.
Implementing security measures to prevent theft and ensure a safe dining environment.

· Long-Term Planning:Developing and executing long-term strategies to improve the restaurant's profitability and sustainability.
Identifying opportunities for growth, expansion, or renovation.

· Able to work weekend and public holiday.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

We are looking for Cook for Food Catering. Meals such as Bf,Lunch and Dinner for worker meals .

Immediate vacancy.Operate standard kitchen equipment safely and efficiently. Clean and maintain station in practicing good safety and sanitation.

Planning Menus for workers residing at dormitory. ...

Manage Customer Relations. ...

Train the Kitchen Staff. ...

Inventory Management. ...

Quality Control. ...

Monitoring Safety standards. ...

Coordinating with the purchasing department