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

KYO KOHEE is looking for individuals who have the love of sharing daily conversation, experience, and connecting with people. We are seeking a positive individual, a leader with good teamwork and sociable attitude. If this sounds like you, we want you to be part of our team.

Applicants for the Chef position should be passionate about food and cooking, genuinely enjoy the whole process of procuring, preparing, cooking and serving food, and someone who exhibits pride in their work and to always work towards those standards of excellence.

Essential job functions include but are not limited to the following:

• Responsible for day-to-day running of kitchen and back of the house operations
• Prepare and execute with finesse all menu items during service
• Consistently monitor food quality and quantity
• Ensure daily cross checking of all the kitchen checklists to ensure SOP is being followed
• Ensure compliance with SFA regulations
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Maintain high standard of personal hygiene of kitchen team, inspect uniform, grooming, and coordinate proper equipment sanitation
• Identify issues or problems and report and discuss with Head Chef for solutions
• Ensure that there is always sufficient supply of all food items.
• Ensure inventory system is properly recorded, updated and stock take of inventory is properly accounted and prices updated in the system
• Evaluate food products to assure that quality standards are consistently attained
• Planning and organizing daily operational needs.
• Maintain good relationship with team member and front of house staff
• Other adhoc duties as assigned by supervisor-in-charge.

Benefits

• Up to 17 Days Annual Leave
• Up to $1,000 Flexi benefits (gym, travel, dental, etc)
• Medical benefits
• Annual performance bonus
• Long-term rewards & incentives
• Career progression path
• Overseas training opportunities (Japan, Australia, Indonesia, etc)

Requirements

• Minimum culinary certificate or equivalent and above with minimum 1 years of relevant experience
• Able to multitask and work efficiently under pressure
• Excellent knowledge of BOH systems, ordering and inventory
• Understand health and safety, and basic food hygiene practices
• Attention to detail is essential
• Team player with a good learning attitude
• Good communications and leadership skills
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined
• Able to communicate with a diverse group of people in spoken English

Please submit a detailed resume with photo including:

• Personal details and contact information
• All relevant and past work experience with references
• Last drawn salary and expected salary
• Date of availability

Operational Management:

Full knowledge on Bangladeshi cooking and operating the business.

Oversee day-to-day restaurant operations, including opening and closing procedures.

Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.

Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.

Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

Recruit, train, schedule, and supervise front-of-house and back-of-house staff.

Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.

Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.

Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

Interact with guests, handle complaints, and ensure a high level of customer satisfaction.

Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

Develop and manage budgets, track expenses, and ensure financial targets are met.

Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.

Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

Develop and implement promotions, events, and marketing strategies to attract and retain customers.

Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

3 year of experience in simillar position

Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.

Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.

Excellent communication skills.

Proficiency in restaurant management software and point-of-sale systems.

Solid understanding of financial management, including budgeting and cost control.

Knowledge of food safety and hygiene standards.

Flexibility to work evenings, weekends, and holidays as needed.

Must be able to work night shift and split shift

Must be able to work extra hours or weekend if needed

Responsibilities

• Create memorable experience for guest during special occasions
• Ability to create and articulate the menu to the guest
• Host and engage the guest while serving food and beverage
• Ensure guest’s food and beverage are served promptly in accordance to their orders
• Provide suggestion to guest for wine pairing and decanting of the wine
• Process the food orders and operating a cash register, replenishment of stocks, polishing the cutleries and completing other assigned tasks
• Interact with guests; provide warm and memorable guest experience, ensure all guests receive prompt and excellent standard of service

Requirements

• GCE O Level
• Min 2 year experience in Supervisory level in Chinese/Western cuisine restaurants
• Good interpersonal and communication skills with cheerful personality
• 5 working days per week with the ability to work rotating shifts and on weekends/public holidays

Job Descriptions

• Responsible to supervise junior chefs and interns
• 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
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

Job Requirements

• Have 1 year plus experience of Sous position or equivalent
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

Benefits

• Working in a Michelin star restaurant

Working hours

• 5 day work week, 59 hours

Scope:

• Focal Point with internal and external stakeholders for all HVAC control and automation, F&G detection system, Fire suppression system and telecom matters.
• Carry out design and engineering for onshore and offshore E-house integration projects in accordance to project specification including cabling and installation details.
• Good understanding of HVAC operation and control, F&G detection and suppression system design requirement
• Basic knowledge on piping specification and requirements.
• Responsible for leading Factory acceptance test with client and subcontractor.
• Support site commissioning activities to ensure the complete project delivery.
• Familiar with FAT, MC ITR and SAT.

Requirements:

• Atleast 5 years’ experience in in Plants/ Offshore/ FPSO E-House project.
• Experience in Marine & Offshore HVAC, F&G detection and suppression Projects.
• Required to have knowledge in HVAC/ F&G testing and commissioning either in Offshore or Plant Projects.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. 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 continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description

• Industry/Organization Type: Japanese Food Ingredients Distributor
• Position Title: Sales Executive (Food Distribution)
• Working Location: Sembawang
• Working Hours: Monday – Friday, 9 am – 6 pm, Saturday 9 am – 1 pm
• Salary Package: Up to $3,000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Actively sell products and services to customers both locally and internationally.
• Ensure all aspects of overseas shipments, including documentation and packaging, are handled properly.
• Develop and maintain strong relationships with both new and existing clients.
• Manage and resolve customer feedback and complaints efficiently.
• Keep detailed records of sales leads, activities, order history, and pricing.
• Prepare and submit monthly sales forecasts to the purchaser.
• Generate and submit detailed sales reports to management.
• Assist in sales coordination by arranging customer appointments and handling urgent communications when sales representatives are unavailable.
• Process orders received via phone, email, SMS, or mail, ensuring accuracy in prices, discounts, and minimum order quantities.
• Enter orders into the company’s system, ensuring they meet customer requirements and are delivered on time.
• Perform additional duties as needed.

APPLY NOW!!!

• At least 1 year of Sales experience.
• Proficiency in Japanese is essential, as candidates will need to communicate effectively with Japanese counterparts.
• Comfortable with touching all types of meat products.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #68042 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. 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 continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Norman Wee | EA Reg No.: R23115114

Position: Kitchen Assistant (Jap Fusion Cuisine)

• Basic Salary: $2100 + Incentive + Allowances + OT (Gross can up to $3400 or above)
• Working hours: 8 - 9hrs each day (split shift); 5/6 days work week; up to 44 hrs each week.
• Working Location: Marina One (Downtown / Raffles Place MRT)

Job Requirements

• Willing to work shifts, weekends and public holidays.
• Relevant experience in Japanese Cuisine is a plus.

Job Descriptions:

• Manage Food Preparation and Production
• Maintain high quality standard of all food product and dishes
• Assist Head Chef on daily operational needs and duties such as inventory, ordering and receiving for the kitchen supplies throughout the day
• Maintain basic cleanliness and hygiene standard

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for maintaining the food preparation areas, facilities & equipment, and utensils in clean and orderly condition. They will be trained to handle the operations of equipment such as dishwashing machines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Operating of Washing Equipment
• Garbage disposal and maintenance of the disposal area
• Proper handling of the equipment usage
• Other ad-hoc duties as assigned

REQUIREMENTS

• Physically fit
• Able to work in a hot and humid environment
• Able to start work immediately or within short notice
• Ability to work independently and in a team
• Ability to work in a fast-paced environment

Assistant Cook Job description

The assistant 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 prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• 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 busboy, 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

Assistant Cook Job description

The assistant 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 prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• 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 busboy, 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

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide(Multiple locations hiring)

Salary: $2800-$3000

Job Scope
-stir fry rice and noodle dishes

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

Primary Responsibilities

• Supervise and train the team members in accordance with the service standards, ensure suggestive selling techniques are performed by all team members
• Assist in the development of the wine list; demonstrate the ability to pair and suggest wine to guests and assist with decanting wine
• Operate and compute the cash register, record all transactions on a daily basis
• Provide excellent guest engagement while serving food and beverages to the guests

Requirements

• Certificate in Food & Beverage/Hospitality Management or its equivalent
• Min 2 years of experience at the supervisory level in a fine dining (Spanish) environment
• Good interpersonal and communication skills with a cheerful personality
• 5 working days per week with the ability to work on weekends/public holidays and rotating shifts

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Assistant Cook Job description

The assistant 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 prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• 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 busboy, 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

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to deta

Job Description

• Plan and manage manpower at the kiosk.
• Order inventory from suppliers.
• Stir fry dishes according to the company’s standards.
• Prepare food at the backend for stir frying.
• Ensure that all food and sauce portions are according to company’s standards.
• Ensure that kiosk area is clean and hygienic.

Job Requirements

• At least 2 to 3 years of relevant F&B managerial experience
• Candidate must possess at least Diploma/Bachelor's Degree in any field
• Team player with good leadership and communication skills
• Able to strive in fast paced environment

This position is responsible for food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Ensure the quality of the food

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Verify that prepared food meets requirements

• Adhere to safety procedures

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

Responsibilities

• Create memorable experience for guest during special occasions
• Ability to create and articulate the menu to the guest
• Host and engage the guest while serving food and beverage
• Ensure guest’s food and beverage are served promptly in accordance to their orders
• Provide suggestion to guest for wine pairing and decanting of the wine
• Process the food orders and operating a cash register, replenishment of stocks, polishing the cutleries and completing other assigned tasks
• Interact with guests; provide warm and memorable guest experience, ensure all guests receive prompt and excellent standard of service

Requirements

• GCE O Level
• Min 2 year experience in Supervisory level in a fine dining environment
• Good interpersonal and communication skills with cheerful personality

Primary Responsibilities

• Supervise and train the team members in accordance to the service standards in banquet operations
• Directly communicate and oversee the actual set-up and services by giving clear instructions and supervising the servers, coordinating the timing of event to ensure its success, e.g. Chinese weddings
• Provide excellent guest engagement while serving food and beverage to the guest
• Assist in checking all function rooms are in good and proper working condition

Requirements

• Possesses a certificate in F&B/Hospitality Management
• Minimum 5 years’ experience in F&B Operations, preferably in banquet operations
• Good interpersonal and communication skills with cheerful personality
• Able to perform rotating shifts, including weekends and public holidays

Dabba Street is bringing a refreshed, greener perspective to Indian and Mediterranean favourites. Join us today, and be part of a fast-paced, innovative kitchen that values teamwork, creativity, and excellence!

We’re seeking a skilled Junior Line Cook who would lead shifts at the outlet. Ideally, you’ve had some working experience with an Indian or Mediterranean cuisine, but this is not a must.

As a shift lead, you will problem-solve daily, communicate effectively, work fast, and be consistently accurate.

In this role, you’re well positioned to lead, and on track to progress to higher roles. Your duties and responsibilities include:

• Prepare and execute food items to our specified recipes and standards

• Maintain a clean and organised work area, adhering to all food safety and hygiene regulations

• Complete daily checklists to facilitate correct and prompt opening, shift change and closing of outlets

• Operate kitchen equipment including oven, stove, fryer, griddle, toaster, rice cookers and food processor

• Manage inventory, ensuring proper stock levels and minimising waste

• Correct rotation and labelling of food and ingredients

• Efficient and effective management of line food levels to maintain ongoing service delivery

• Maintain a clean and proper use of uniform

• Track, reconcile and report all received orders

Our line cooks, or Dabbamakers are central to our food operations - there will be opportunities to live your passion, rise up to challenges, and grow professionally.

We strive to provide a friendly, inclusive and respectful culture that allows you to thrive in your own way.

On top of a competitive salary package, other benefits include:

• Annual performance bonus up to 2 months' salary

• Guaranteed yearly salary increment

• Monthly performance incentives

• Structured and rapid career progression for high performers

• Multiple performance recognition awards including star performers, service ambassadors’ awards

• Sponsorship opportunities for professional upskilling

• Medical and dental benefits

• Daily staff meals