Total 29,626 Others/Any level F&B / Tourism / Hospitality job vacancies

Working Location : Multiple Locations Available

Job Summary:

To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Responsibilities:

• Support Front Office Manager to supervise and coordinate front office operations
• Manage service recovery for escalated guests’ concerns and feedback
• Manage team’s service performance in response to guests’ needs and requests to ensure guest satisfaction
• Collaborate with various departments on guests’ special requirements and requests
• Monitor front office operations to ensure adherence to organizational standards and procedures
• Monitor room inventory levels and reconcile discrepancies
• Manage staff performance to achieve departmental goals
• Provide coaching and guidance to improve staff work performance
• Manage emergency situations
• Record and report all unusual events to the Management
• Other ad-hoc duties and responsibilities as and when assigned

Requirement:

• At least Diploma in Hospitality Management or equivalent
• Min. 2 years of working experience as Duty Manager
• Able to perform rotating shifts, including weekend and public holidays
• Team player with positive work attitude
• Passionate to serve and go the extra mile for guests
• Possess excellent communication, interpersonal and leadership skills
• Able to make sound decision and solve problems effectively
• Able to work under pressure

Introduction:

Yoshimura Food Holding Asia, a trusted name in the culinary scene.
With a legacy of excellence, we provide premium Seafood products renowned for quality and taste.
Now hiring Assistant Sales Manager to drive growth and build lasting client relationships.
Join us in shaping the future of food. Explore opportunities at Yoshimura today.

Responsibilities:

• Experienced managing small size sales team.
• Manage clients’ relations and build contacts with potential clients for new business opportunities.
• Responsible for planning and implementing market penetration strategies and sales targets and for building strong relationships with existing clients.
• Identify leads and lead new business opportunities to expand distribution channels / networks.
• To exceed or achieve monthly sales targets / new business development served in the assigned area.
• Track, monitor and analyse products, channels and customers sales trends in order to maximise sales opportunities and achieve desired sales results.
• Carry out and plan other sales and marketing functions to increase efficiency.
• Take initiative in implementing best practices to perform duties.

Requirements:

• Diploma in Business Management / Marketing / Sales
• At least 2 years of relevant experience is preferred
• Proficient in Microsoft Office Suite (Excel, Word, PowerPoint)
• Able to multi-task and work independently
• Strong interpersonal and communication skills
• Self-motivated, hardworking and organized in work

Job Description:

• Pack and serve take away food as per customer order.
• Assist with food preparation and simple cooking
• Process cashless payment through POS systems
• Greet and respond to customer enquiry in a friendly manner.
• Keep work areas, such as food preparation areas, and customer areas clean and organized
• Ensure stocks and supplies are sufficient for daily operation.
• Notify management when inventory levels begin to run low.

Job Requirement:

• Interested to join in F&B industry and ''Willingness'' to learn in F&B
• Positive Attitude and Friendly
• Customer-Centric
• Ability to speak and communicate in English
• Ability to work independantly
• Ability to work as a team
• Able to perform flexi shift, and able to work in weekends and public holidays.
• 6 Days work week
• Work in a Shopping Centre environment

Benefit:

• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Our client is a well-established market leader in the F&B industry. They are looking for a Digital Growth Manager to assist their team for the next phrase of their business. They are located in Central – easily accessible.

Key Responsibilities:

• Develop and implement digital strategies to foster business growth.
• Design and execute marketing campaigns aimed at user acquisition, retention, and revenue enhancement across channels such as CRM, SEM, SEO, email, social media, and partnerships.
• Leverage data analytics to refine and enhance marketing campaigns for optimal performance.
• Oversee the creation, testing, and analysis of advertisements to boost efficiency.
• Work closely with cross-functional teams to align growth strategies with overall company goals.
• Prepare and present regular performance reports and forecasts to senior management.
• Conduct market and competitive research to uncover new growth opportunities and stay ahead of industry trends.
• Lead and mentor the marketing team, offering guidance and professional development.
• Keep up-to-date with the latest technologies and best practices in growth marketing to drive innovation.

Requirement:

• Degree in Marketing / Business
• 5 years of relevant experience with 1 – 2 years leadership 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]
• EA License No: 19C9682
• EA Personnel No: R2199158
• EA Personnel Name: Soo Wei De

A Cook, or Line Cook, is responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

Responsibilities

• Ensure guest rooms and public areas are maintained in accordance with policies, standards and guidelines
• Inspect assigned areas regularly to ensure furnishing, facilities and equipment are cleaned and maintained
• Take charge of assigned areas and ensure housekeeping services are in line with the established standards
• Conduct random checks on service areas
• Ensure trolleys are replenished and properly parked at designated areas
• Perform Room Attendant assignments (i.e.. completion of rooms cleaning and allocation of extra duties)
• Ensure work orders and requests are carried out promptly and efficiently
• Investigate and follow up on feedback regarding housekeeping services

Requirements

• O-Level or equivalent
• At least 2 years of supervisory experience in Hotel Housekeeping
• Proactive, meticulous and able to perform strenuous activities and handle heavy load

Job Summary:The Pancake Chef is responsible for the preparation and cooking of a variety of pancake dishes, ensuring high-quality presentation and taste. The Pancake Chef will manage the pancake station, maintain cleanliness and organization, and contribute to the development of new pancake recipes and menu items.

Key Responsibilities:

1. Pancake Preparation and Cooking:Prepare and cook a variety of pancake dishes, ensuring consistency and quality.
   Follow recipes and presentation specifications as outlined by the Head Chef.
   Adjust and adapt recipes to meet customer preferences and dietary requirements.
   Ensure all pancake dishes are cooked to the correct temperature and consistency.
   
2. Recipe Development:Collaborate with the Head Chef to develop new pancake recipes and menu items.
   Experiment with different ingredients, flavors, and presentations.
   Stay updated on culinary trends and incorporate new techniques into pancake offerings.
   
3. Station Management:Set up and stock the pancake station with all necessary supplies and ingredients.
   Maintain cleanliness and organization of the pancake station throughout service.
   Ensure all equipment is clean, sanitized, and in good working condition.
   Monitor inventory levels of pancake ingredients and report shortages to the Head Chef.
   
4. Quality Control:Ensure all pancake dishes meet the restaurant’s quality standards.
   Conduct regular tastings to ensure consistency in flavor and presentation.
   Address any issues with food quality promptly and effectively.
   Implement and follow food safety and sanitation practices.
   
5. Customer Interaction:Engage with customers when necessary to understand their preferences and receive feedback.
   Handle customer complaints related to pancake dishes in a professional manner.
   Assist in creating a positive dining experience for customers.
   
6. Team Collaboration:Work closely with other kitchen staff to ensure smooth and efficient service.
   Assist in training new staff members on pancake preparation and cooking techniques.
   Foster a collaborative and supportive work environment.
   
7. Inventory and Cost Control:Monitor and manage inventory levels of pancake ingredients to avoid waste.
   Ensure cost-effective use of ingredients without compromising quality.
   Assist in ordering and receiving supplies as needed.
   
8. Compliance and Reporting:Ensure compliance with all health, safety, and hygiene regulations.
   Maintain accurate records of inventory, waste, and other relevant metrics.
   Report any maintenance or safety issues to the Head Chef or management.
   

Qualifications:

• Culinary degree or equivalent professional experience, particularly in breakfast or pastry preparation.
• Proven experience as a chef, with a focus on pancakes or breakfast dishes preferred.
• Strong culinary skills and creativity.
• Excellent time management and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong communication and interpersonal skills.

Working Conditions:

• The position require working early mornings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• 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

Working Location : One North

Working Hours :

Mondays to Fridays

7am to 4.30pm, OT when required

*Meals provided !!

AWS, Annual Leaves, Dental & Medical Benefits

***North & South Indian Cuisine***

Key Responsibilities:

• Responsible for the overall daily food production and back of the house operation including Event/Catering)

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Supervise a team of kitchen staff and ensure that they perform their duties as required.

• Maintain and enhance manpower management by daily effective communication.

• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

• Attend weekly service meetings to improve and enhance service level.

• Performs any other duties as directed by the Head Chef and Unit Manager.

Job Description

• Responsible for the day to day operations in the restaurant.
• Work with restaurant in-charge to support and manage the Japanese restaurant.
• Supervise and train junior staff to provide friendly, professional and attentive service.
• Review and recommend processes to improve overall restaurant performance.
• Maintain an effective daily roster to ensue minimum labour cost.
• Ensure consistency in the food standards.
• Formulating and developing marketing initiatives to increase sales growth.
• Contribute to and take part in management meeting.
• Experience in Japanese cuisine is an additional bonus

Requirements

• Passion for great food and great service.
• Ability to lead, train and motivate staff.
• Self driven to explore and push boundaries.
• Team player with positive mindset.

Introduction:

Yoshimura Food Holding Asia, a trusted name in the culinary scene.
With a legacy of excellence, we provide premium Seafood products renowned for quality and taste.
Now hiring Assistant Sales Manager to drive growth and build lasting client relationships.
Join us in shaping the future of food. Explore opportunities at Yoshimura today.

Responsibilities:

• Experienced managing small size sales team.
• Manage clients’ relations and build contacts with potential clients for new business opportunities.
• Responsible for planning and implementing market penetration strategies and sales targets and for building strong relationships with existing clients.
• Identify leads and lead new business opportunities to expand distribution channels / networks.
• To exceed or achieve monthly sales targets / new business development served in the assigned area.
• Track, monitor and analyse products, channels and customers sales trends in order to maximise sales opportunities and achieve desired sales results.
• Carry out and plan other sales and marketing functions to increase efficiency.
• Take initiative in implementing best practices to perform duties.

Requirements:

• Diploma in Business Management / Marketing / Sales
• At least 2 years of relevant experience is preferred
• Proficient in Microsoft Office Suite (Excel, Word, PowerPoint)
• Able to multi-task and work independently
• Strong interpersonal and communication skills
• Self-motivated, hardworking and organized in work

Roles & Responsibilities

Responsibilities:

Ensuring that all food is served in a timely manner.

Coordinating kitchen staff, and assisting them as required.

Taking stock of ingredients and equipment, and placing orders to replenish stock.

Enforcing safety and sanitation standards in the kitchen.

Receiving feedback and making improvements where necessary.

Past experience as a Kitchen Assistant.

Expert multitasking ability.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Able to communicate in Thai Language

Able to Work on weekend and PH.

Join Our Team as an Assistant Chef! Enjoy Extra Allowances Post-Confirmation!

Work Locations: Siglap / Clark Quay / Tanjung Pagar / City Hall
Role: Assistant Chef
Compensation: $3,200 to $3,500

Perks:

• Extra allowances after confirmation
• Eligible for shift claims ending after 11:30 PM
• A supportive team environment

Primary Duties: Specializing in Burmese Cuisine

• Support the head chef in daily kitchen tasks
• Ingredient preparation and cooking as per recipes
• Uphold kitchen cleanliness and orderliness
• Ensure high standards in food quality and presentation

EA License 22C1383

EA Personnel R22110043

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

• Support the Marketing Manager for all branding and marketing activities for assigned brands - – including brands within the coffeeshop/food court as well.

• Responsible for Brands’ positioning across all assets and collaterals

• Liaise with advertising agencies, landlords or partners to arrange promotional campaigns in all types of media for the brand or key individuals

• Manage the deliverables required within the brand – from POS setup, E-commerce, Menu setup, etc.

• Prepare press alerts/release to announce the launch of new projects within the Brand

• To communicate in a timely manner with partners on sponsorships and/or events.

• Track and report completion of key deliverables, assist in pre- and post-analysis of sales campaign

• Monitor the progress of marketing campaigns using various metrics, recommend ways to improve and submit reports on the campaigns’ performance

• Prepare and submit monthly reports on feedbacks and enquiries accordingly to the sources

• Media tracking and public relations reports

• Support Marketing Manager in calendar planning, brand initiatives, business presentations and all other marketing matters including additional responsibilities as assigned.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours or weekend if needed

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Responsibilities:

• Provide courteous and efficient service and if possible to comply with each and guests’ request. Ensure that all telephone calls are handled promptly within three rings.
• Be familiar with all room types and rates in the hotel and their availability status; up-sell whenever possible.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to supervisor for further follow up when necessary. Glitch reports are to be written when necessary.
• Ensure guest room security, emergency and fire procedures; encourage the use of Safe Deposit boxes (El-Safe) and adhere to policies & procedures for their use.
• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested. Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.

Requirements:

• Minimum Diploma in Hospitality
• Able to perform rotating shifts
• Positive attitude and outgoing personality and good public relations skills
• Previous experience in hospitality and Opera knowledge will be advantageous

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift or split shift
10.Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

. Must be able to work night shift or split shift
. Must be able to work extra hours or weekend if needed

Responsibilities:

• Answer and log down all information from incoming calls, ensure the messages are passed through accordingly and requests are followed up.
• Update and maintain the daily attendance records.
• Handle all issues concerning Lost & Found; receiving, recording, storage, claiming and clearing.
• Update and maintain all Housekeeping files and records.
• Operate the Property Management System (PMS).
• Control and operate the Communication system for all Housekeeping staff.
• Assist in task allocation related to Rooms, Public Area and Care Program.
• Input and follow up on all work orders with the Engineering Department or Maintenance Supervisor.
• Raise and handle all purchase requests and orders for Housekeeping operations.
• In charge of monthly inventory (Linens & Housekeeping stocks)
• Handle and liaise with vendors
• Assist with the administrative tasks for operation as and when required
• Provide ad hoc assistance to support the operation team
• Assist in handling laundry operation such as guest laundry, linen and staff uniform
• Packing of clean linen and amenities to send to guest room
• Assist in rubbish and soiled linens collection from floor pantry

Requirements

• O Level qualification
• At least 2 years of relevant experience
• Able to perform rotating shifts
• Able to work under pressure and detail oriented

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Profound knowledge of different kinds of beverages

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• 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