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

. Woodlands North - TE1

. Part Time

. 5 Day Week

. Off During Poly School Holiday

. Short Working Hour 7.30 - 2.30 / 3pm

. Location @ Republic Poly North Canteen

. Start work immediately

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

Roles and Responsibilities:

1. Brand Promotion: Collaborate with PR to enhance brand visibility and engagement through strategic campaigns, media coordination, and events.
2. Content Management: Craft and manage brand-consistent content across platforms, ensuring unified messaging and engaging visuals, coordinating with internal teams for content accuracy and brand alignment.
3. Campaign Development: Help develop and roll out brand campaigns, working with various teams to tailor messages for different demographic segments, ensuring creative cohesion and strategic alignment.
4. Influencer Partnerships: Partner with influencers to boost brand presence, managing content alignment with brand goals, and expanding audience reach through strategic social media collaborations.
5. Marketing Support for Properties: Assist in marketing and PR strategies for new and existing properties, manage re-branding initiatives, and coordinate brand-specific events and partnerships.
   

Requirements:

• Degree in related field
• Minimum of 8 years' relevant experience with regional exposure
• Experience in hospitality industry or luxury brand

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

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

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

Come join us and be an integral part of a dynamic, pre-opening team at PULSII where French and Italian traditions blend with specially selected Japanese ingredients to create a culinary Masterpiece with perfect balance, through wood-fired cuisine.

Strategically located in the heart of the bustling Tanjong Pagar enclave, our new and exciting up-coming restaurant aims to delight our guests with innovative wood-fire dishes, carefully tended to by our well-trained Chefs, celebrating the best of these diverse, culinary heritages.

If you are fuelled-up to thrive in a fast-paced restaurant environment, we warmly welcome you to join us on our trail-blazing culinary journey.

Restaurant Manager

Position Overview:

We are currently seeking an experienced and motivated Restaurant Manager to oversee the daily operations of PULSII. As the Restaurant Manager, you will be responsible for ensuring the smooth functioning of all front-of-house activities, including customer service, staff management, and financial performance. This is a unique opportunity to showcase your leadership skills and contribute to the success of our innovative culinary concept.

Responsibilities:

• Lead and motivate the front-of-house team to deliver exceptional customer service and create memorable dining experiences for guests.
• Manage all aspects of restaurant operations, including administering the point-of-service system (POS), staffing, rostering, and inventory management, to ensure efficiency and profitability.
• Manage the bar in the absence of the Bar Manager and utilize your knowledge of wine, spirits, and cocktail preparation techniques to prepare drinks.
• Foster a positive and collaborative work environment, providing guidance, training, and support to staff members to help them reach their full potential.
• Oversee the development and implementation of standard operating procedures (SOPs) to maintain high standards of cleanliness, hygiene, and safety.
• Collaborate with the culinary team to ensure seamless coordination between the front and back-of-house, including menu development, food presentation, and service standards.
• Monitor and analyze financial performance metrics, such as revenue, expenses, and profitability, and implement strategies to achieve business goals and targets.

Requirements:

• Proven experience as a Restaurant Manager in a restaurant or hospitality establishment.
• Knowledge of wine, spirits, and cocktail preparation techniques, with the ability to create innovative and delicious drinks.
• Strong leadership and communication skills, with the ability to inspire and motivate a diverse team.
• Excellent customer service skills and a passion for creating exceptional dining experiences.
• Knowledge of French, Italian, and Japanese cuisine and dining etiquette preferred.
• Solid understanding of restaurant financials and experience with budgeting, cost control, and revenue management.
• Background in hospitality management or a related field preferred.

Benefits:

• Competitive salary and benefits commensurate with experience, including opportunities for performance-based incentives.
• Opportunities for career growth and advancement within our expanding Group.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

Assistant Cook Job Description:

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

Assistant Cook duties and responsibilities:

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

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

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

Buying, weighing and storing ingredients and food supplies

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

Managing inventory, unloading supplies and organising the storeroom

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

Maintains clean work areas, utensils, and equipment.

Develop new menu items while improvising the existing ones.

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

Able to cook north Indian food.

Able to do shift work.

About Us: We are a leading player in the Food & Beverage industry, committed to delivering exceptional dining experiences to our customers. As we continue to expand, we are seeking a talented HR Recruiter to join our dynamic team and help us attract and retain top talent in the industry.

Job Responsibilities:

1. Talent Acquisition: Manage the end-to-end recruitment process for various positions within the F&B sector.
   Source, screen, and interview candidates to ensure a high-quality talent pool.
   Coordinate with hiring managers to understand staffing needs and requirements.
   
2. Employer Branding: Develop and implement employer branding strategies to attract top talent.
   Represent the company at job fairs, networking events, and industry conferences.
   
3. Onboarding and Orientation: Facilitate new hire orientations and ensure a smooth onboarding process.
   Coordinate with various departments to ensure new hires are set up for success.
   
4. HR Administration: Maintain accurate and up-to-date records in the HRIS.
   Assist with other HR-related tasks as needed.
   

Qualifications:

• Bachelor’s degree in Human Resources Management or related field.
• Minimum of 2 years of experience in recruitment, preferably in the F&B industry.
• Strong knowledge of employment laws and regulations.
• Excellent communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Proficiency in MS Office and HRIS systems.

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Send me your resume via WhatsApp ❤

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I regret to share that only shortlisted candidates will be notified. www.dadaconsultants.com EA Registration Number: R22108564

Data provided is for recruitment purposes only

Business Registration Number: 201735941W.

Licence Number: 18S9037

• Responsible for preparing and cooking all food items by the recipe. Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Food preparation and cooking, plating
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist
• Kitchen maintenance and cleaning
• Maintaining and ordering stocks and supplies
• Assisting kitchen employees in food production

REQUIREMENTS

• Candidate must possess at least Secondary School/ "N" or "O" Level, Nitec
• At least 1 Year(s) of working experience in the related field is required for this position.
• Preferably Non-Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Candidate with more years of relevant experience will be considered for Senior Cook.

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Marketing Executive - F&B to join our team!

As a Marketing Executive - F&B, we rely on you to:

• To create engaging and impactful content and copywriting for website, social media and other digital marketing channels that reflect our F&B outlets brands’ voice.
• To ensure that the content/press release is being distributed effectively through various channels.
• To implement and manage a content editorial calendar for marketing campaigns.
• To proof-read and edit content across all online and offline channels.
• To author scripts and content for short campaign videos.
• Manage multiple projects and campaigns simultaneously, ensuring clear and proactive communication.

Requirements

• Preferable 2 - 3 years of relevant working experience
• Good writing skills in both long and short copy
• High proficiency in written English and Chinese
• Social media-savvy (e.g. Facebook, Instagram, YouTube)

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

Duties:

• Proactively address customer grievances and trends across online platforms.
• Collaborate internally to align customer experiences with company brand and mission.
• Manage and optimize CRM systems for seamless integration and accurate data capture.
• Track and measure reputation management campaign success using relevant metrics.
• Implement CRM campaigns for positive online reputation, including setup and analysis.
• Analyze customer feedback to identify actionable improvements for increased loyalty.
• Provide timely responses to customer inquiries via email, social media, and phone.
• Investigate and resolve complaints in alignment with brand values.
• Collaborate with internal teams to prevent recurrent issues.
• Oversee marketing materials production and distribution.
• Manage CEO's schedule and prepare materials for meetings.
• Handle confidential information with professionalism.
• Undertake marketing administrative duties as needed.
• Prepare and present monthly customer service reports.

Requirement:

• Relevant 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

SCOPE

Reporting to the Director of Finance, the incumbent has to handle and monitor all matters relating to customer credit and timely collection of outstanding debts as well as timely issuing of invoices.

OVERALL OBJECTIVES

• To safeguard the financial integrity and stability of the hotel and minimize any exposure to potential risks.
• To ensure the timely and accurate issuing of invoices and collection of payments and deposits.
• Responsible for investigating customer’s credit worthiness and to recommend credit approval or disapproval to management.
• To set and monitor credit limits for both in-house and City Ledger Accounts.
• Responsible for recording payments to the City Ledger daily, and verifying accuracy of all AR postings.
• Review and understand groups and catering contracts and the corresponding billing arrangements.
• Investigate disputed charges and follow up when necessary.
• Responsible for reviewing uncollectable accounts and recommending write-offs.
• Responsible for reconciling the control accounts on a monthly basis.
• Prepare statements for outstanding City Ledger accounts and pending deposit payments.
• Responsible for handling all billing and reconciling credit card transactions.
• To follow-up on customer inquiries on a timely basis.
• Other ad-hoc duties as assigned.

REQUIREMENTS

• Finance trained with at least 3 years of relevant finance experience in AR, preferably in the hotel industry.
• Experience with hotel accounting software (e.g. Opera, MICROS, FutureLog) an advantage.
• Strong computer skills, including Microsoft Office (Excel/PowerPoint/Word)
• Organized, analytical, resourceful, meticulous and confident.
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Good interpersonal and communication skills.

Job responsibilities

• Assist with the overall HR strategies, initiatives, policies and processes through implementation and maintenance of employee handbooks, organisation charts
• Nurture a positive working environment by bridging management and employee relations, and manage the grievance and disciplinary process when required
• Manage the recruitment and selection process, including drafting of job descriptions, job posting, background checks, onboarding
• Manage the HRMS; payroll, CPF, income tax, leave and claims administration, and other server management and applications
• Manage the performance management process, both confirmation and twice-yearly performance reviews, including salary benchmarking
• Manage the learning and development, and career planning processes
• Manage employee safety and welfare, including but not limited to, insurance, safe management process, business continuity plans, etc.
• Support current and future business needs through employee engagement and motivation
• Manage the employee exit process
• Ensure legal compliance throughout human resource management
• Document HR SOPs
• Assist in ad-hoc duties as and when required

Requirements

• Bachelor’s degree /Professional Certificate in HR or Business-related field
• At least 5 years of working experience in HR related field
• Proficient in using Microsoft Office
• Good disposition, interpersonal, meticulous and detail oriented
• Comfortable working in a fast-paced environment
• Possess a positive attitude to learn and grow with the company
• Able to work independently

Interested candidates who wish to apply for the advertised position, please email us an updated copy of your resume for a confidential discussion. We regret that only shortlisted candidates will be notified.

Job Code: Ky

PERSOLKELLY Singapore Pte Ltd | EA Licence No: 01C4394
Chan Sau Wah Kenny | EA Reg No: R1106707

More jobs available www.persolkelly.com

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#SGUnited

At Suntory Beverage and Food, we boldly move forward together to realize the dreams of becoming a world-leading next-generation global beverage company – you are an important part of this and here’s how your role helps us win.

The purpose of this position is to support the Director (Corporate Planning & FP&A) in delivering the core FP&A agenda which includes annual budgeting and planning process, as well as full spectrum of performance analysis work on the financial performance of Business Units. This position is also an active Finance Business partner working closely with assigned Business Units and Cross Functions in driving performance management.

Job Requirements

• Support the consolidation process of financial results and monthly reporting tasks which include month-end closing results and mid-month forecast.
• Lead the preparation of assigned sections of the monthly BoD deck which will be submitted to holding company to be used for presentation to senior management.
• Lead the estimation and simulation exercise on month-end APAC Group performance outlook and providing clear assumptions/rationale on the expected month-end closing results.
• Lead the business partnering with assigned BUs/Cross Functions to perform reporting and financial analysis/performance measurement tasks, highlighting their key business drivers and initiatives.
• Attend Monthly Business Review meetings of assigned BUs and take down detailed minutes on key takeaways and next step actions which will be shared to the BUs to follow-up on.
• Lead the preparation of financial templates for Annual Operating Plan and Mid-Term Plan. Take initiatives in harmonising the templates and streamlining current ways-of-working to increase the efficiency of financial consolidation process.
• Support the development of Annual Operating Plan and Mid-Term Plan for SBFAP Group by collaborating closely with assigned BUs.
• Proactively lead and create new initiatives relating to routine tasks so as to enhance the efficiency of the current processes.
• Involve in the preparation of adhoc reports/analysis for senior management and any other assigned projects (if any).

Skills & Experience

• Bachelor's degree in finance, accounting, or a related field and 4+ years of relevant experience
• Strong experience in financial planning and analysis, and forecasting
• Strong experience in Microsoft Office, Hyperion Financial Management systems
• Strong communication and presentation skills to clearly communicate with stakeholders
• Experience in working with diverse culture in multi-geographical locations
• Highly driven and flexible, able to work independently as well as a good team player

Assistant Cook Job Description:

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

Assistant Cook duties and responsibilities:

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

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

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

Buying, weighing and storing ingredients and food supplies

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

Managing inventory, unloading supplies and organising the storeroom

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

Maintains clean work areas, utensils, and equipment.

Develop new menu items while improvising the existing ones.

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

Able to cook north Indian food.

Able to do shift work.

Assistant Cook Job Description:

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

Assistant Cook duties and responsibilities:

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

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

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

Buying, weighing and storing ingredients and food supplies

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

Managing inventory, unloading supplies and organising the storeroom

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

Maintains clean work areas, utensils, and equipment.

Develop new menu items while improvising the existing ones.

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

Able to cook north Indian food.

Able to do shift work.

• Lead the junior cooks in food preparation.
• Cook all kinds of INDIAN foods such as authentic South Indian tiffin & North Indian curry etc.
• Pratta Making and Cooking, Nool Pratha Bun Pratha, Chapathi Making.
• Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan
• Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North indian Lunch Thali
• Cook North indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• Cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani
• Ensure that food preparation areas are kept clean and tidy, up to NEA food hygiene standards.
• Extend recipes to facility population requirements.
• Fill pre-preparation and inventory pull sheets before every meal.
• Orient and train program for inmate workers.
• Stick to sanitation and safety program.
• Display good communication and human relation skills as per Food Service Manager’s directions.
• Support manager to manage high level of good client relations.
• Develop and set up local procedures for receipt, check and food and non-food issue.
• Cook varied regular and special diet foods for balanced healthy diet.
• Prepare meat, fish, poultry, vegetables and shell fish, soups, gravies, sauces and desserts.
• Use varied kitchen equipment in large quantity food production.
• Conduct administrative and human resource management functions with supervised staff.
• Offer advice, counsel and instruction to staff members.
• Handle disciplinary measures appropriate to authority delegated.
• Execute Equal Employment Opportunity policies and program.
• Oversee food preparation for adherence to quality standards.

Job Requirements

• Minimum 5 year of experience working in kitchen as food preparation and/or cooking.
• Minimum certificate in relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.
• Willing to work shift hours, Weekends and Public holidays

Working Location: Tuas

Working Hours: 5 days work week

Job Scope

• Implement and maintain food safety management systems such as Hazard Analysis and Critical Control Points (HACCP).
• Develop and conduct training programs for staff on food safety practices.
• Conduct regular inspections of the kitchen and food preparation areas.
• Maintain accurate records of food safety practices, training sessions, and inspections.
• Identify potential food safety hazards and assess risks in the food preparation and storage processes.
• Establish and enforce high standards of personal hygiene for all staff members.
• Develop and implement emergency response plans for food safety incidents.
• Implement corrective actions and preventive measures to enhance overall food safety performance.
• Ensure that suppliers adhere to food safety standards and conduct regular audits of suppliers
  
  Job Requirements:
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food Technology/Nutrition/Dietetics, Food & Beverage Services Management or equivalent.
• At least 3-4 Year(s) of working experience in QA / QC experience in F&B industry is required.
• Well versed with NEA, AVA & HSA and other Singapore food related regulations.
• Strong project management skill and the abilityy to handle multi-tasking.
• Attention to details and initiative.

The Role

To assist Head Chef in supervising the various work sections in the Kitchen.

Primary Responsibilities

• Ensure all food preparation is according to the standard set by the Head Chef.
• Check daily mis-en-place, preparation, cooking and presentation of all food.
• Plan, direct, control and coordinate the activities of all Cooks engaged in preparing food, cooking food and cleaning to ensure an efficient and smooth food service.
• Assist the Head Chef in planning menus, daily specials and food promotions.
• Estimate food consumption and prepares requisitions, indicating type and quantity of food items, for approval by the Head Chef.
• Check the quality and quantity of food received from the direct market, food store room.
• Draw up time schedules and annual leave programs for the Head Chef’s approval.
• Control costs by minimizing spoilage, maintaining adequate inventory of food, portion control
• Train, guide and evaluate performance of personnel.
• Help the Head Chef in planning and conducting staff training classes.
• Ensure that all machines, furniture, equipment and utensils are clean and in working condition at all times.
• See to it that the kitchen is always in a safe working condition and to prevent unnecessary accidents.
• Come up with new menu items, decorations and write service procedures.
• Carry out test cooking, try out new recipes, writes recipe cards and prepares dishes for picture taking.
• Ensure that standard recipes are used as much as possible.
• Discuss daily activities, functions and special orders with the F & B Executive.
• Perform duties common to all supervisors and other duties as may be assigned by the Head Chef.

Requirements:

· Minimum NITEC in Asian Culinary Arts.

· Minimum 5 years of working experience as Cook.

· Passionate about the food.

Working Location: Tuas

Working hours: 8am-5pm, 6 days work week.

Job Description:

• Maintain safe food handling practices and station cleanliness
• Assist in food preparation (e.g. cutting of fruits and vegetables)
• To carry out any other duties and responsibilities as assigned by the Executive Chef.

Job Requirements:

• Applicants without experience are encouraged to apply as training provided.
• Able to work weekends, and public holidays

Other Details:

• Company transport provided

Working Location: Tuas

Working Hours: 5am-2pm , 6 days work week
Transport & meals provided

Job Resposibilities:

• Exercise good cost and inventory management practices and controls.
• Able to follow and cook according to menu planned and Chef instructions.
• Check goods receivable from suppliers and store them accordingly to hygiene and food safety standard.
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Ensure safe operations of all equipment and report any faulty equipment to superior immediately.
• Comply with hygiene and safety regulations.
• Perform any other related duties as assigned by immediate superior.

Job Requirements:

• Applicants with 1-2 years of relevant culinary experience are encouraged to apply.
• Working Experience in a kitchen role, preferably in western cuisine.
• Ability to work in a team.
• Able to manage stress well.
• Energetic, co-operative, initiative and well personal hygiene.

Responsibilities

• Ensure all operations are carried on in an appropriate, cost-effective way
• Improve operational management systems, processes and best practices
• Purchase materials, plan inventory and oversee warehouse efficiency
• Help the organization’s processes remain legally compliant
• Formulate strategic and operational objectives
• Examine financial data and use them to improve profitability
• Manage budgets and forecasts
• Perform quality controls and monitor production KPIs
• Recruit, train and supervise staff
• Find ways to increase quality of customer service

Requirements and skills

• Proven work experience as Operations Manager or similar role
• Knowledge of organizational effectiveness and operations management
• Experience budgeting and forecasting
• Familiarity with business and financial principles
• Excellent communication skills
• Leadership ability
• Outstanding organisational skills
• 6days a week, able to work on weekend, public holiday and night shift
• Able to work longer hours with prolonged period of standing

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

Roles and Responsibilities:

• Consolidate Group's accounts quarterly and produce financial reports.
• Ensure subsidiaries' compliance with accounting standards.
• Maintain and improve consolidation software and systems.
• Undertake ad-hoc projects for the Group.
• Assist in closing group quarterly accounts.

Requirements:

• Degree in related field
• Minimum of 4 years' relevant experience in consolidation
• Experience in hospitality industry or luxury brand

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

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

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

Job Description

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

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

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

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

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

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

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

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

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

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

Listens to customer complaints and suggestions and resolves complaints.

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

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

Maintains clean work areas, utensils, and equipment.

Develop new menu items while improvising the existing ones.

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

Able to cook north Indian food.

Able to do shift work.

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

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

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

Position: CDP/Commis Cook

1. A Nurturing Environment: Beyond a workplace, we've crafted a kitchen culture that treats you as a valued member of our culinary family.
2. Continuous Learning and Growth: Our kitchen is a dynamic hub of creativity and innovation. Explore opportunities for continuous learning and professional growth, embarking on a culinary journey of exploration and self-discovery.
3. Innovation and Reinvention: We celebrate chefs who push boundaries and embrace reinvention. If you have a creative spark and a desire to bring new flavors to the table, La Table d'Emma is your perfect canvas.

What We Look For:

• Right Attitude: Skills can be honed, but the right attitude is invaluable. We value teamwork, positivity, and a passion for delivering exceptional culinary experiences.
• Love for French Cuisine: A genuine love for French and Alsatian cuisine is at the heart of what we do. If you share our passion for our dishes, you'll feel right at home.

Advantage:

Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff

Ensure efficient, cost-effective operation and profitability of food production

Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner

Assume the role as Executive Chef in his or her absence

Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

Assure kitchen personnel is trained in best cleanliness and sanitation practices

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use