Total 29,706 Others/Any level F&B / Tourism / Hospitality job vacancies

The Events Administrative Executive is responsible for all administrative matters and provision of sale support to the events team. Observes and adheres to the Values of Accor, i.e. Guest Passion, Respect, Innovation, Trust, Sustainable Performance and Spirit of Conquest.

Primary Responsibilities

Delivers Friendly and Efficient Events Service

• Advises on availability and offering alternatives when applicable.
• Preparation and sending of sales proposals and contracts (corporate and wedding).
• Makes a good first impression through first enquiry.

Focuses on Meeting Planner / Guest Experience

• Ensures the accuracy of bookings and internal BEO.
• Familiarises with the house system to assist managers in making booking. (Opera, Table Management System & Social Tables).
• Timeliness in responding to enquiries from various platforms.

Works as a Team and Facilitate Processes

• Keeps the workplace functional.
• Generates relevant reports timely and accurately.  
• Ensures that the department meet timelines required by other department.
• Effective communication among inter departments.
• Promotes team cohesiveness.

Involvement in Wider Job Function Actions / Relationships

• Participates in training activities to improve knowledge and skills.
• Follows guidelines provided in employee handbook.
• Understands emergency procedures, health and safety requirements.
• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.
• Performs any other duties and responsibilities that may be assigned.

Come, join us at Andaz Singapore, the first Andaz hotel in South East Asia!

Andaz meaning “personal style” in Hindi, is infused with character and weaves itself into the fabric of its locale. Andaz Singapore, strategically located in the city's Ophir-Rochor district, sets to offer the rich cultural experiences embedded in the neighborhood, authentically. The hotel's design reflects the vibrant, creative and energetic culture of Singapore's expanding Central Business District (CBD), as well as the inspiring and unscripted style set forth by Andaz. At Andaz, we set the stage to ignite creative minds and bring eclectic souls together, be it guests or colleagues.

Come join us to express your Andaz as the Hotel’s Outlet Manager – Cantonese Restaurant if the following describes you.

You are a dynamic and passionate individual who comes with wealth of experience in managing restaurants particularly in a in a hotel or large Cantonese/Chinese restaurant with good standards. You’re personable and able to draw people naturally to create authentic & professional relationship particularly with guests. You’re a natural leader who leads by example and seeks to be motivated by challenges along the way. Fluent in both English and Mandarin in order to communicate with Mandarin speaking guests.

• Minimally two years as Outlet/Restaurant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.
• Great knowledge in restaurant management
• Well-versed in operational standards, managing manpower cost & driving financial goals
• Comprehensive knowledge of business needs and productivity requirements
• Strong communication and leadership skills
• Excellent administrative, customer service and interpersonal skills
• A can-do attitude

** We regret that only shortlisted candidates will be notified **

Our client is an established company in F&B industry. Due to their current expansion plan, they are looking for a Secretary to join their Admin Team, in hopes of developing the current high performing team. They are located in the West area – easily accessible.

Duties:

• Provide full spectrum of secretarial support to Director
• Taking detailed meeting minutes and creating presentations.
• Managing corporate communications and preparing presentations.
• Handling specific payment tasks on behalf of the CFO.
• Schedule internal/external conference meetings and company events
• Manage virtual platforms and social media account
• Attend to personal matters for Director and family
• Perform any other ad-hoc tasks assigned

Requirements:

• Degree in any discipline with minimum 5 years of experiences
• Experience in F&B industry is added advantage

Interested candidates who wish to apply for the advertised position, please 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

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Junior Sous Chef, Garde Manger will manage and lead the team in the absence of Chef de Cuisine/ Sous Chef to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen.

What will you be doing?

As the Junior Sous Chef, Garde Manger you will be responsible for performing the following tasks to the highest standards:

• Assist to plan, prepare and high quality food production and quality control for all cold products, and items prepared in the Cold Kitchen.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Recommend improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on offsite events when requested and complete jobs as assigned outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Work with Chef de Cuisine/ Sous Chef on proposing menus as requested, in a timely manner.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests’ requests and be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and maintain the standards of dishes, portion control and costing at all times.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Chef de Cuisine/ Sous Chef.
• Ensure that recipes and costings are established and updated.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• To train and guide team members and ensure they are certified in their position before taking charge of an area of responsibility.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

What are we looking for?

A Junior Sous Chef, Garde Manger, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 5 years as cook in a hotel or individual restaurant with high standards or in similar capacity.
• At least 2 years in supervisory role.
• Possess a valid Food Hygiene certificate.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Knowledgeable in HACCP.

Info can be share ATM: -

• Basic $2100 - $2300
• Bishan / Marymount
• 6 Days (11:00am to 9:30pm (break time 2:30pm ~ 5:00pm))

Your Responsibilities: -

• Prepare and cook food in accordance with prescribed recipes, maintaining high standards in quality and presentation, and adhering to food preparation checklists.
• Prepare a diverse range of food items such as meats, seafood, poultry, and vegetables using various kitchen equipment like broilers, ovens, grills, and fryers.
• Get ingredients ready for cooking by portioning, chopping, and appropriately storing them prior to use.
• Adhere strictly to food safety handling protocols and personal hygiene procedures.
• Regularly monitor and ensure the correct temperatures of both kitchen appliances and food, promptly reporting any issues to management.
• Get items ready for cooking methods such as broiling, grilling, frying, sautéing, etc., by portioning, battering, breading, seasoning, and/or marinating.

You will need: -

• No exp required but willing to learn the craft of Japanese Cuisine
• Only Singaporean May Apply

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

Job Description:
We are seeking an experienced and dynamic Restaurant Manager to oversee the daily operations of the restaurant. The ideal candidate will have a strong background in food safety, inventory management, cost control, staff scheduling, customer service, budgeting, P&L management, food preparation, quality assurance, and team leadership. The Restaurant Manager will be responsible for ensuring the smooth functioning of all restaurant activities, maintaining high standards of food quality and service, and maximizing profitability.

Responsibilities:
- Oversee all aspects of restaurant operations, including food safety, inventory management, cost control, staff scheduling, and customer service.
- Develop and implement strategies to achieve sales targets and profitability goals.
- Monitor and analyze financial performance, including budgeting, P&L management, and cost control measures.
- Ensure compliance with health and safety regulations and food handling guidelines.
- Train and motivate staff to provide excellent customer service and maintain high standards of food quality.
- Create and maintain staff schedules to optimize productivity and meet customer demand.
- Collaborate with the kitchen team to ensure efficient food preparation and timely delivery.
- Conduct regular quality assurance checks to maintain food quality and cleanliness standards.
- Resolve customer complaints and ensure customer satisfaction.
- Stay updated with industry trends and implement innovative ideas to enhance the dining experience.

Requirements:
- Minimum 5-10 years of experience as a Restaurant Manager or in a similar role.
- Strong knowledge of food safety regulations and procedures.
- Proficient in inventory management, cost control, and budgeting.
- Excellent organizational and leadership skills.
- Exceptional customer service and communication abilities.
- Diploma or equivalent qualification in Hospitality Management or related field.
- Proven track record of successfully managing a restaurant operation.
- Ability to work in a fast-paced, high-pressure environment.

If you meet the above requirements and are passionate about delivering exceptional dining experiences, we would love to hear from you.

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified. EA License: 22C0941

A Halal-certified food and beverage company is seeking exceptional store crew members.

Job Duties:

• Providing excellent customer service is paramount.
• Preparing food items according to established recipes and standards.
• Adhering to food safety and hygiene standards at all times.
• Handling cash transactions and payments
• Performing regular cleaning of the store
• Packing and preparing deliveries for Grab and other delivery platforms
• Assisting with other tasks and duties as assigned by management.

Benefits :

• Daily Targets Incentives
• Referral Incentives
• Yearly Performance Bonuses
• Medical Benefits
• Training Provided
• Career Advancement Opportunities
• Generous Annual Leave

Job Summary:

• Salary Range: Up $7,000 + AWS + Quarterly sales incentive
• Working Location: West
• 5 days working day

Job Responsibilities:

• Achievement of monthly sales and Margin
• Develop and implement effective sales strategies to achieve and exceed sales targets
• Identify and pursue new business opportunities within the assigned territory or market segment
• Build and maintain strong relationships with new and existing clients, addressing their needs, and ensuring customer satisfaction
• Conduct market research to stay informed about industry trends, competitor activities, and consumer preference
• Customer Relationship Management:
• Cultivate and maintain long-term relationships with key accounts and customers
• Address customer inquiries and concerns promptly and professionally
• Collaborate with internal teams, such as marketing and logistics, to ensure smooth order processing and delivery
• Ensure prompt payment collection
• Sales Reporting
• Prepare regular sales reports, including sales forecasts, pipeline updates, and market intelligence
• Present findings and recommendations to management to drive informed decision-making
• Collaborate with the marketing team to develop and implement marketing campaigns that align with sales objectives
• Team management including training, and lead a high-performing sales team
• Provide guidance, support, and motivation to the team to ensure they meet individual and collective sales goals

Requirements:

• Possess experience in FMCG Food background is a must

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret only shortlisted candidates will be notified.

Registration Number: R22108956

EA Licence No: 20C0426 (Elitez & Associates Pte Ltd)

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

WHAT’S THE JOB?

The incumbent will work together with the Restaurant Manager to manage all service aspects of our Italian Cuisine Restaurant, LUCE on a daily basis and coordinate special events.

Ensure compliance with standards of service and operating procedures. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

YOUR DAY-TO-DAY

• Oversee the implementation of standards as detailed in the departmental standards and procedures manual
• Supporting Restaurant Manager in delivering unique and exemplary dining experiences for our Guests, through food and beverage offerings and knowledge sharing to create memorable dining experiences.
• Works with Restaurant Manager on promotional material which is aimed at increasing revenue, covers and profit for the Restaurant with the approval of the Director of Food & Beverage.
• Conduct monthly staff meeting to ensure all management projects, policies, new product and staff movement notified and documented. During this time, encourage comments and ideas from staff for the interest of room service department
• Support superior in developing departmental standards and procedures to promote salesmanship, beverage creativity and profit
• Adhere to hotel brand standards
• Implement Promotions Calendar for F&B products in restaurant
• Anticipate market changes and review operations when necessary
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Delivers daily briefings and attends other Food and Beverage meetings as scheduled
• Works with superior in the preparation and management of the department’s budget
• Implements procedures which enhance the guest experience
• May perform additional or other adhoc duties as assigned by Restaurant Manager.

WHAT WE NEED FROM YOU

• 2 years related experience, including supervisory experience, or an equivalent combination of education and experience
• Diploma in Hotel Management, Food & Beverage, or related field
• Experienced in full service restaurants / local or international hotels
• Excellent knowledge in wine products will be an added advantage
• Good Knowledge of Italian food and Beverage and it’s preparation will be an added advantage
• Ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
• Outgoing and people oriented personality that enjoys contact with patrons
• Motivator and confident in problem handling
• Good interpersonal skills and a strong team player
• Able to guide and train the team; being a good role model for the juniors
• Able to commit to a split shift setting; Restaurant is open for Lunch & Dinner services.

We are looking for passionate QA Assistant (Food Safety) to be part of the team expansion. You will be responsible for all hygiene and food safety standards of assigned locations.

If you are looking for a fulfilling career with Singapore's No.1 Events Caterer, send us your application now!

Responsibilities

• Conduct daily on-site inspection, personal hygiene checks, products checking and sample retention.
• Follow and assist in lab test sampling schedule
• Assists in ISO 22000:2018 manual updated, and implement to operation.
• Assists in checking records, documents, and files.
• Attended to external auditors and internal auditors; assist for internal audit (central kitchen, retail outlets and supplier audit)
• Attended to pest programmes, follow up and rectification.
• Follow and enhanced developed SOPs
• Assist in develop food safety training materials and assessment plan.
• Detect any non-conformance and rectification immediately.
• Any other ad-hoc projects assigned by superior.

Requirements

• A level, Diploma or equivalent, in Food Science/ Technology/ any related standard
• Possess knowledge in SFA regulation, ISO 22000, Halal/ any other related standard
• Able to multitask and work within timeline
• Good communication skills
• Team player, proactive and meticulous in work
• Willing to work in the West

The level of appointment offered will commensurate with candidate's experience.

Interested applicants are invited to apply with your detailed resume via the “Apply Now” option.

We thank you for your interest and regret that only shortlisted candidates will be notified.

• Responsible for production scheduling, working orders and recordings.
• Ensure production activities are carried out properly and efficient utilization of manpower.
• Train new production staff on proper working methods and production recording.
• Work closely with Quality Controller to ensure high Quality products are achieved.
• instruction, production records are properly followed and recorded.
• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the team
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, hygiene and health and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Must Able to work night shift and split shift
• Must Able to work OT on weekends and public holiday

• Contact previous customers to market current promotions
• Attend to customers who call-in with enquires and request for quotations, or directing them to the appropriate sales person
• Assist sales persons to prepare quotations for customers orders
• Provide delivery status or updates of customers’ orders, coordinate changes if necessary
• Update changes in customers’ information
• Update inventory records, customers’ sales records and price change information
• Coordinate with store for collection and delivery of goods
• Perform any other Ad Hoc projects and assignments as and when required

Job Requirements

• Singaporean, PR or LTVP only
• Must be proficient in Malay language as our customer base is mostly Malay.
• Job is currently temporary for a 4-weeks period from 12 March 2024 to 8 April 2024.

· Plans, prepares and cooks menu items as directed by the Sous / Head Chef.

· Assists in the development and planning of menus, including future food trends, new styles of service and concepts.

· Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.

· Demonstrates and instructs cooks in food preparation and cooking skills.

· Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.

· Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.

· Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.

· Maintains a consistent understanding of food costing, sales mix and menu planning.

· Enforces controls to minimize food and supply waste and pilferage.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.

· Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

· To take responsibility for contributing towards own development and attend training sessions or courses when required.

· Support safe work habits and a safe working environment at all times.

EHS Area:

• To conduct safety briefing to new employee/ contractors/ vendor/ Visitors
• To conduct regular safety talks to each shift team
• Support development and implementation of EHS policies
• To Promote safety initiatives and enhance safety culture in Singapore Operations
• Conduct risk assessment, job hazard analysis etc and enforce safe management measures.
• Perform ongoing inspection and safe management measures to identify non-conformity (e.g. not using protective equipment)
• Coordinate audit related matters and maintain safety documentations.
• Facilitate and carry out monthly EHS Committee meetings
• Maintain compliance and updates on new WSH regulations.
• To collect data the support EHS or Sustainability monthly report/ project etc
• Continue enhance on current EHS or Sustainability guidelines for SG Operations
• Coordinate Permit to Work System for plant operations and ensure contractors are fully inducted onto sites and comply with standards
• Oversee workplace repair, installations and any other work that could have potential risk to safety
• Verifies that all tools and equipment are adequate and safe for use.
• Register and investigate WSH incidents and provide statistical information.
• Conduct safety briefings and trainings according to plans or as and when required
• Carry out drills and exercises on emergency management.
• Arrange for OSHA mandated testing and/or evaluations of the workplace by external agencies/consultants.
• Other duties as assigned

Security Area:

• Incharge of the proxy click system and ensure all visitors are registered.
• Work closely with area owners to investigate and act immediately on all disciplinary offences.

Facility Area:

• To coordinate with the landlord (YHS) and all other contractors/ vendors as required to properly maintain and manage the local facilities at L10 manufacturing and L2 office area.
• To conduct routine checks and supervise minor repairs/ replacement works with contractors as part of the safety act.
• To work closely with L10 and L2 area owner regarding facility maintenance work

About You:

• Degree/ Diploma in Engineering or related equivalent
• Minimum 5 - 10 years of relevant experience in SHE management or similar
• Strong understanding on local legislations and procedures related to SHE
• Very good understanding of the SHE system
• Demonstrable following experiences:
• Experience with establishing SHE policy & procedure
• Excellent knowledge of potentially hazardous material and practices
• Hazard and risk management
• Emergency preparedness
• Experience in performance analysis, reporting and investigation
• Behavioural auditing
• Proficient in MS office application
• Enjoy problem solving, analytical and a good team player
• Strong communication skills, organized and good interpersonal skills
• To be based in Senoko
• 5 days work week, 8:30am to 5:30pm

Hiring for both Bugis Junction Outlet

Permanent Part time Evening Cook

25 -30 working hours

4-5 working days ( Negotiable)

Shift begins between 4-5pm, ends at 10pm.

Non Halal French and Janpanese Kitchen Cafe

Responsible for food preparation and cooking, keeping the kitchen and equipment clean and meeting food quality expectations of company standard.

Minimize wastage and have good teamwork, positive attitude.

Must be able to handle pork and alcohol cooking products.

Must be physically fit.

Standing environment.

Air conditioned working area.

Uniform and Meals provided.

Training Provided.

• Managing facilities and maintenance operations of existing facilities for healthcare/hospitality industry.
• Overseeing facilities department.
• Ensure contractors/vendors complete repair and maintenance work to required timelines and standards.
• Participating in new built project, assist in project management role during the design, tender, construction and post construction stages of the projects.
• Using computer aided management software in facilities maintenance.
• Coordinate, supervise and assist in major renovations, additions and alterations works, capital replacement works and the like to successful completion.
• Facilitate the supervision of operation staffs, planning and overseeing the manpower deployment of staff in the department.
• Participate in Fire Safety management, training and exercises. Assist to set up and maintain the CERT teams.
• Respond and attend to Emergency events whenever occurred (Fire Alarm, Power trip, Water leakage issues, etc.), including off-duty hours.
• F&B supervision works, licensing requirements and maintain high standards of cleanliness and hygiene.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

EA License No: 20C0270

EA Personnel No: R22110981

EA Personnel Name: Law Mei Fong

Come join us to express your Andaz as Host/Hostess – F&B if the following describes you.

You will be responsible to provide an excellent and consistent level of service to your customers. The Host/Hostess is responsible to assist with receiving guests in the hotel's restaurants, manages the inventory of the outlet, and assists the service staff whenever necessary.

Your Profile

• Ideally with a relevant Certificate or Diploma in Hospitality or Tourism Management.
• Minimum 1 year work experience in hotel operations or restaurant preferred.
• Good customer service, communications and interpersonal skills are a must.

Benefits

• 5 days work week
• Duty meals and uniform provided
• Applicable midnight allowance & OT
• Other exciting benefits e.g. Free Hyatt Hotel stays

** Please note that only shortlisted candidates will be notified **

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

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities.
• Key responsibilities such as to work according to the menu specifications.
• Prepare the daily mis-en-place and food productions (Cold / Western Kitchen)
• Keep up to date with the new products and recipes.
• Practice cleanliness, wastage and cost control well.
• Any other ad-hoc duties as assigned.

Requirements:

• Possess Diploma or relevant professional qualifications.
• Able to work independently & a good team player.
• Entry level candidates may be considered for the Management Trainee position.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans are welcome to apply.
• Good interpersonal and communication skills.

HOW TO APPLY:

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

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

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

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

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

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

[What you will be working on]

1. Sustainable Tourism Strategy

i. Conduct a competitor and market scan of destinations to ensure our Sustainable Tourism Strategy remains relevant as well as to glean insights/trends that can continue to guide the strategy 

2. GSTC and Certification-related matters

i. Lead the 2025 surveillance audit to maintain our GSTC-D certification, this includes closing off the gaps arising from the 2024 audit as well as pre-empting potential new ones.

ii. Project management for the collaborations with GSTC to develop MICE and Attractions standards 

iii. Support CMIT on content curation for the GSTC Global Conference (Nov 2024) in Singapore 

3. Tourism sector carbon emissions tracking and management

i. Annually measure the tourism sector's carbon emissions and determine interventions required (if any). 

ii. Develop the carbon management guidance for STB-owned/supported assets/projects, ensuring alignment with national targets and WOG guidance.

4. Comms and marketing support 

i. Ensure the sustainability message house continues to profile Singapore as a sustainable urban destination

ii. Ensure STB and WOG's sustainability messages are accurately and strategically incorporated into our comms and marketing platforms/channels. 

[What we are looking for]

- At least 3 years of work experience, preferably in areas of strategy, project management, marketing and/or tourism-related fields. Experience with sustainability-related initiatives and/or a keen interest in sustainability will be an added advantage 

- Good verbal and written communication skills 

- Strong project management skills, including the ability to multi-task, being meticulous and organised 

- Interpersonal skills to manage stakeholders and build relationships

- Analytical & reasoning skills, ability to creatively problem-solve 

- Interest and resourcefulness in identifying new concepts and ideas 

Responsibilities:

• Ensure freshness of ingredients.
• Cook food items accurately to specifications and plate according to standard presentation style.
• Weigh, measure and mix ingredients according to recipes.
• Operate large-volume cooking equipment such as grills, deep-fat fryers or griddles.
• Ensure mise-en-place are replenished before each meal period.
• Monitor the food par level after each meal period.
• Assist in the accomplishment of tasks within the time frame given.
• Ensure areas of responsibility are clean, tidy and organized.
• Assist in daily purchasing and receiving of goods.
• Assist in monthly inventory counts and record food wastages.
• Ensure proper hygiene practices based on Food & Beverages Safety and Hygiene policies and proper storage methods are always followed.

Job Scope

• Front-of-house duties such as managing the customer flow and seating arrangement, cashiering, order taking, serving of food and beverages, clearing of used culinary and utensils, answering of any enquiries from customers
• Back-of-house duties such as food preparation in the kitchen from cutting, slicing, packing, arranging of food items/ingredients, proper storage of food products, stock inventory
• Bar counter duties such as preparing hot and cold beverages like our signatures, bubble teas, alcoholic & non- alcoholic, taking orders for takeaways and deliveries, brewing various tea bases
• Maintain high level of hospitality by greeting and acknowledging the needs of our customers
• Ensure accuracy and quality of the food being served to customers
• Timely feedback to Managers or Supervisors for operational improvements

Job Requirements

• Full-Time: From $2200 per month
• Part-Time: From $14 per hour
• No experience required as on-the-job training provided
• 44 hours per week including weekends and public holidays with rotating shift
• Comfortable handling non-halal ingredients and food
• Strong written and oral communications skills to interact with colleagues and customers of Mandarin speaking background
• Possess valid food safety hygiene certificate
• Fully vaccinated against COVID-19

Job Description

• Preparing, cooking, and presenting western dishes with a focus on taste, quality, and presentation
• Ordering, receiving, and managing
• Maintaining a clean and organized kitchen, following food safety and hygiene standards
• Collaborating with the kitchen team to ensure a smooth and efficient operation

Requirement

• Proven experience as a Western Chef, with a strong background in Western cuisine
• Ability to work in a fast-paced restaurant environment
• Excellent communication and teamwork skills

Benefits

· Great team

· Good packing and benefits

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.