Total 29,168 Others/Any level F&B / Tourism / Hospitality job vacancies

Urgently Hiring‼️

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：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

We are currently seeking a highly skilled and experienced Pastry Sous Chef. You will play a crucial role in our establishment by leading and managing the kitchen operations. You will have the opportunity to showcase your culinary expertise and creativity while overseeing the preparation and presentation of our delectable dishes.

Responsibilities:

• Extensive experience in creating delectable pasta dishes, ranging from classic Italian favourite’s to innovative creations. Mastery of various pasta types, sauces, and cooking methods to deliver exceptional taste and texture.
• Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control.
• Assist to oversee preparation process, portioning, presentation and quality of bakery products.
• Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.
• Ensure compliance to food safety and hygiene regulations at all times.
• Any other ad-hoc duties as assigned by management

Skills, Knowledge & Experience

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

Requirements:

• Minimum 5 years of relevant bakery experience in similar capacity with or without qualification.
• Well-versed in management and organizational skills
• Good understanding of food cost control, budgeting, and profitability analysis
• Ability to work under pressure and in a fast-paced environment.
• Strong leadership and management skills with the ability to motivate and inspire a team.

If you are a dedicated and talented Chef looking for a new challenge, we invite you to join our team. Please submit your resume, along with a cover letter highlighting your relevant experience.

1. JOB DESCRIPTION

Assistant Restaurant Manager

DISCOVER YOUR FUTURE WITH THE LATEST

JAPANESE FINE DINING RESTAURANT

SERVICING – F&B

1. Assistant Restaurant Manager

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

Position 1 - Over 5 years relevant experience in the area of Japanese fine dining restaurant;

- At least 5 years working experience in the senior position;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development with the head chef;

- Assist the Senior Manager and Restaurant Manager to support and manage the entire service team of Mizuki.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

* 6 days work week, Monday off (3 days off every 2 weeks)
* Location: Orchard
* Outlet is more to western food, non-halal
* Basic + Allowances/Incentives + OT pay + Bonus
* Permanent role

Our client is a F&B industry in Singapore.

Job Descriptions:

• Oversees and supervise kitchen staff
• Inventory management
• Supporting the head chef
• Directing food preparation
• Train new employee

Requirements:

• GCE N/O Level
• 2 - 3 years working experience
• Western food experience is added advantage
• Able to perform shift job

HOW TO APPLY:
Interested applicants, please click on “Apply Now” or email to submit your resume.
We regret only shortlisted candidates will be notified.

Stafflink Services Pte Ltd
EA Licence No.: 04C4294
EA Personnel: Jason Bong Wee Kiat
EA Personnel Reg. No.: R23116067

Job Responsibilities

• Ensure that all Housekeeping duties are carried out to the highest standard in order to provide guests with maximum efficiency of service and comfort.
• Ensure that Room Attendants’ cleaning quota, linen count and missing items are accurate and recorded.
• Monitor Housekeeping ambassadors’ performance to ensure that guests receive prompt and courteous service.
• Supervise the ambassadors within the department, and ensure that the correct standards and methods of service are maintained as stated in the Department's Operations Manual.
• Inspect guest rooms in all Housekeeping areas on a regular basis to ensure that the furnishing, facilities and equipment are clean and in good repair, well maintained and replaced or refurbished as required.
• Plan and organize regular departmental training for all ambassadors, especially new ambassadors, paying particular attention to courtesy, efficiency, service standards, grooming, diplomacy and actual job knowledge.
• Assist in the preparation of the hotel strategic plan, goals program, and the Housekeeping Departmental Budget.
• Ensure that the Department's Operational Budget is strictly adhered to and that all costs are strictly controlled.
• Assist the Assistant Housekeeper in the daily checking of rooms and public/Heart of House areas to specified performance standards.
• Ensure VIP rooms are prioritised, checked by a minimum of two people.
• Monitor the productivity of your team. Motivate and support them, leading by example and helping them to reach targets in place.
• Create rosters and process timesheets to meet deadlines, ensuring accuracy.
• Complete daily room allocations for the Housekeeping team, ensuring productivity targets are in line with budget.
• Openly communicate with ambassadors ensuring regular briefings occur and all relevant information is passed on. Ensure you give the team feedback.

Position Requirements:

• Previous Housekeeping Supervisor or leadership experience is essential.
• Demonstrated experience in ordering stock, performance management, and development and training of a team.
• Manual Handling and Chemical Safety Training.
• Sound knowledge of Opera, preferred.
• Well groomed & articulate in communication.
• Excellent time management, organisational skills and ability to work autonomously.

This role is designed for mid-level working professionals (at least 5 years PQE) with robust track record in sales, excellent interpersonal and communication abilities, strong customer-oriented mindset, focused commitment to excellence, and deep motivation to learn and grow. Experience in customer service frontlines, call centre enquiries management, or sales within the hospitality industry are an added advantage. Proficiency in Mandarin Chinese is required.

Please apply for this position via our careers page (https://www.ysuites.co/careers/).

Key responsibilities:

1. To establish connections with new leads and prospective clients by following up and logging them into our leads CRM system for downstream management
2. Maintain, grow and nurture these lead connections proactively and qualify + track these connections in an organised and systematic manner
3. Follow up with these lead connections pro-actively with a view towards converting them into our customer base
4. To ensure high level of customer satisfaction by providing exceptional customer service in line with our brand values
5. Manage all inbound call enquiries from local and overseas customers
6. To have a deep and robust understanding of our product i.e. all our rooms and amenities in our PBSA assets
7. To document customer request and customer profile during the enquiries process
8. To have a good grasp of the property management system in order to check room availabilities, log special request, or check any other information relevant to customer enquiries.
9. To provide training to all our agent partners worldwide as well as assist in livestreaming sales efforts on the property
10. To have a deep and robust understanding of industry practices relating to rents, onboarding of tenants, operations procedures, and any other matters that students or agents will be inclined to enquire during the sales process
11. Provide reliable and consistent support, offer services, and take request through phone, email, online chatbot, FB, Instagram, and various instant messaging channels such as WhatsApp and Wechat.
12. Anticipate and identify the needs of customers and proactively follow up when necessary
13. Achieve service level agreement targets in response and follow up time
14. Achieve core customer service KPI metrics including professionalism during customer interaction and customer satisfaction score and feedback
15. Provide regular updates and reporting to management on outcome of interactions with leads and overall data analytics with respect to leads status
16. Provide reports on customer needs, interests, problems, and any other valuable feedback gathered during customer interactions
17. Coordinate sales effort with BD team and agents in North Asia to convert prospective students to customers
18. Provide daily room occupancy and leads enquiry report, market feedback and pro-actively recommend strategies to improve booking numbers
19. Assist marketing team in email direct marketing campaign banners and details to different leads segment within CRM database
20. Coordinate sales effort with property staff in Australia especially for property walk-in inspections and renewals
21. Work closely with marketing team in understanding various campaigns, marketing activities, promotions and discounts, and marketing channels that will funnel leads through

Required skills and attributes:

1. Bachelor's degree with good honours
2. Candidates with at least 5 years of experience and proven track record as a sales agent or customer service representative
3. Exceptional verbal, reading, written, analytical and reasoning skills are a must
4. Robust interpersonal, communication and relationship skills
5. Must be bilingual in English and Mandarin Chinese
6. Familiarity with CRM best practices together with ability to build lasting and strong customer relationships
7. Strong Microsoft Power Point and Excel Skills desirable
8. Must be energetic, goal-oriented and outcome-driven with a strong bias for action
9. Have a customer-oriented mindset and an acumen for understanding and addressing customer needs and wants
10. Experience with CRM leads management software (SalesForce, Fresh Sales, Zoho etc) an advantage.
11. Experience with EDM software an advantage.
12. Excellent time management and organisational skills
13. Dependable and proactive in follow up
14. Ability to handle competing priorities and exercise clear and good judgement on how and where to focus your effort and time to achieve the most impact
15. Robust execution and implementation abilities
16. Highly independent and able to work under stressful situations
17. Team player and able to drive outcome and handle difficult negotiations and exchanges

JOB SCOPE

• Create a world-class beverage program for the F&B venues and outlets as directed

• Responsible for meeting the financial Beverage KPIs as budgeted.

• Support the objectives of General Managers/ Restaurant Managers through diligent and proactive management of all beverage services

• Overall management of the beverage team and operations

• Manage the delivery and measurement of high quality guest service within assigned department(s) consistent with the company’s core service standards and brand attributes

• Spearhead the research, development, evaluation and implementation of new products, services, technology and processes to ensure MBS’s competitive position in anticipation of changing customer needs within the dynamic hospitality and gaming environment

• Responsible for coordinating training of team members as needed

• Create and update training documents

• Train TMs on beverage knowledge

• Conduct Beverage inventories as and when required to ensure compliance with all MBS SOPs and policies

• Coordinate inventories and purchasing of beverage products, supplies and equipment as needed

• Ensure that all beverage purchases are compliant with all MBS’ purchasing and sourcing policies. Maintain the integrity of the F&B division and lead by example.

• Provide input on all new projects from the perspective of providing unique and creative beverage programming for our guests

• Make sure that all beverage list are accurate and free of spelling mistakes

• Maintain guest profiles on a daily basis, follow up on any guest related issues and take appropriate actions as necessary

• Develop and practice all aspects of Beverage Service Standards. Ensure team members are held accountable to exercising Standards on a daily basis

• Maintain work areas according to Marina Bay Sands Standards

• Work with team to formulate new promotional ideas that would have a positive impact on the Restaurants (including Casino F&B) guest experience

• Review operating results with the team and identify opportunities to improve performance

• Ensure all procedures are in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios

• Assume a “hands-on” role where the situation calls for it. Provide service coverage in outlets when required

• Represent the Food and Beverage division as a senior leader in any required capacity that supports our operational goals and initiatives

JOB REQUIREMENTS

Education

· Hospitality Degree or similar

· Minimum of WSET level 3

Required Experience

· Minimum five years of managerial experience in a beverage director’s role in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse background that suggests well developed abilities in people management and beverage program conceptualization and operation in Asia. Candidate should have a minimum of 5 years’ experience working in bars and a minimum of 5 years’ experience as a Sommelier.

Required Knowledge

· Knowledge of Beverage operations and service. Understanding of latest Beverage concepts

· Administration knowledge of large F&B operations and Quality management

· Good knowledge on basic accounting and calculation of beverage costs

· Own a very large network of influential and high spender guests

Skills / Abilities / Presence

· Excellent logistical and leadership skills

· Able to instill confidence and excitement in F&B team

· Fluent in English, knowledge of additional languages is a plus

· Great guest service skills

· Energetic and results oriented

· Have a well-groomed, professional appearance

· Additional WSET certification(s)

· Ability to work all shifts, weekends and public holidays and in a smoking environment

Work Environment

· Work in diverse areas and able to move quickly through the resort

Job Description:

• Manage full set account using accounting software;
• Support Sales Department to generate order processing, credit control and customer service;
• Administration duties;
• Manage payroll by using HR software.

Requirement:

• Diploma qualification or Certificate in accountancy or Bookkeeping;
• Proficient in Microsoft Office applications;
• Organised and detail-orientated with good analytical skills;
• Good communication skills;
• Ability to work independently and to multi-task;
• Effective time management and problem-solving abilities;
• Knowledge of AutoCount Accounting software would be an advantage;
• Good spoken and written English. (Able to communicate with Chinese-speaking customers would be an advantage.)

Roles & Responsibilities

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards

Requirement

• Have at least 1 year relavant experience
• able to work in weekends and holiday
• rotate shift

Coffeeshop stall selling noodles and braised pork rice

Job scope:

Take orders

Cashiering

Cook noodles and braised pork rice

Prepare food ingredients

Maintain cleanliness of stall

Manage stall inventory

Able to be a team player

Responsible and willingness to learn

Experience in F&B preferred

Able to work weekends and public holidays

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

- Preparation of basic sauces, as directed by the Senior Chef(s)

- Preparation work such as washing, peeling, seasoning and chopping of vegetables and meats

- Assisting Senior Chef

- order food supplies and kitchen equirement as needed

- Ensure food storage units all meet standards & are consistently well-managed and clean

- Taking inventory of supplies and notifiying relevant person(s) when stock is low

Job Description & Requirements

Role and Responsibilities

1. To ensure the overall cleanliness and tidiness of the guest rooms and public areas to ensure a welcoming hospitality.

2. Collection and signing in and out the keys for assigned areas.

3. To ensure that trolleys are fully stocked with linens and supplies needed for room cleaning.

4. Ensuring that guests’ rooms and check-out rooms are cleaned in accordance with the housekeeping requirements.

5. Replenishing of room supplies and toiletries for guest rooms and check-out rooms to ensure guests’ satisfaction.

6. Cleaning and maintaining the maid pantry and service area daily.

7. Removal of all dirty service trays & trolleys, cutleries and crockeries from guest corridors.

8. To check that all room status is the same as the Room Attendant daily report.

9. Responsible for cleaning of 15 rooms daily on average.

10. Reporting of any maintenance defects to the housekeeping office.

11. Reporting of any lost and found to the relevant department for their necessary actions.

Your Role:

We are looking for a passionate and sales-driven hunter to find and secure potentian partnerships for the business.

What Will You Do:

Business Development:

• To develop, plan, and implement sales goals and strategies for the top key account channels.
• To identify and track potential partners and secure them.

Strategy Plans:

• To prepare proposals for business partnerships and negotiate for favorable terms/ profitability for new and existing contracts.
• To work with the team to identify business growth opportunities and develop sales activities

Goals:

• To set and hit KPI targets
• To provide recommendations on increasing partnerships success rate

What Do You Need:

• At least a Bachelor's Degree in Business or similar
• Must have proven experience in business development or partnership management.
• Must be passionate and sales driven

Description

Job Highlights

• Staff Lunch Provided

Job Description

We are in the Catering industry and are looking for highly motivated and independent Cooks to join us at multiple locations!

Our Perks:

• 6 day work week
• Medical Benefits
• Attractive salary package
• Career growth opportunities

Responsibilities:

• Preparation of raw ingredients (cutting, marinating etc)
• Handle stations assigned to you and producing food items according to set standards and recipes
• Cooking menu items based on organization's recipes and SOPs
• Ensure that all standards of food preparation and quality are met
• Ensure that cleanliness and hygiene procedures are followed at all times
• Work closely with the Head Chef to ensure that the kitchen operations are run smoothly
• Any other ad-hoc duties assigned by the Head Chef

Requirements:

• At least 1 year's relevant experience is required
• Willing to work shifts, weekends and public holidays
• Ability to commence work within a short period of time would be advantageous

Part time position available for this role!

From $10/h - $12/h

Job Description

• Coordinate the maintenance of rooms, public areas and housekeeping equipment
• Inspect rooms and public areas to ensure cleanliness level conforms to hotel standards
• Maintain inventory of housekeeping supplies and equipment
• Monitor turnover of rooms to ensure housekeeping efficiency
• Organize work activities for shift commencement and completion
• Plan resources and allocate work assignments to team members
• Supervise work performance to ensure cleaning and maintenance are carried out in accordance with SOPs.
• Execute response and recovery actions during emergency situations
• Resolve guests’ concerns and feedback
• Conducts training and coaching to team members
• Assist with cleaning duties as and when required

Requirements

• Min 2 years of supervisory experience in housekeeping operations
• Able to perform rotating shifts, including weekend and public holidays
• Team player with positive work attitude
• Possess good communication, interpersonal and leadership skills
• Has good observation and pays attention to details
• Ability to work independently and take initiative
• Able to start work within short notice will be an added advantage

Have practical work experience, at least 5 years of work experience. Able to arrange work independently, able to cooperate with the company's development pace, and need to create new Chinese recipes and Asian cuisine. Cooperate with the company's personnel management system to build a fair, cordial and friendly working environment.Have practical work experience, at least 5 years of work experience. Able to arrange work independently, able to cooperate with the company's development pace, and need to create new Chinese recipes and Asian cuisine. Cooperate with the company's personnel management system to build a fair, cordial and friendly working environment.Have practical work experience, at least 5 years of work experience. Able to arrange work independently, able to cooperate with the company's development pace, and need to create new Chinese recipes and Asian cuisine. Cooperate with the company's personnel management system to build a fair, cordial and friendly working environment.Have practical work experience, at least 5 years of work experience. Able to arrange work independently, able to cooperate with the company's development pace, and need to create new Chinese recipes and Asian cuisine. Cooperate with the company's personnel management system to build a fair, cordial and friendly working environment.

Primary Responsibilities and Duties (80%)

• Check, verify and prepare mis-en place for menu of the day and check for the number of meals to prepare with instructions given by section chefs.
• Comply and participate in daily belting and dishing operationally to ensure all foods established portion sizes, texture accordingly.
• Follow FIFO, date dots and colour codes for ingredients and record food/ cooking and holding temperature.
• Comply to the foods, health, and work safety at all times.
• Verify the daily collection report and exercise patient’s diet chits diligently.
• Prepare and identify the recipe and ingredients to be used, while ensuring that the raw ingredients are not over stocking and are always on par level.
• Participate in menu planning and setting up standard recipes, which includes conducting regular food R&D and tasting.
• Ensure proper wet and dry food segregation and storage, foods sampling, for laboratory test are well in placed. This includes handling wastage, spoilage, expiring and dented food cans during collection and record all rejected items.
• Maintain all kitchen equipment in good working conditions, perform daily cleaning of kitchen equipment in timely and orderly manner.
• Perform any other duties assigned by managers and head chef.

Secondary Responsibilities and Duties (20%)

• Participate in healthy week or any healthcare related activity and cooking demo as and when needed.
• Assist to push foods trolleys to patience wards/ wards ration in downtime.
• Highlight any discrepancies or irregularities to reporting officer.
• Perform any other duties assigned by managers and Chefs.

Requirements

• Minimally completed primary education with at least 1 year of experience in restaurant/ café kitchen/ food production environment.
• Must be comfortable to handle large scale cooking operation and production.
• Able to recognize basic food ingredients, utensils, cookery, and kitchen tools.
• Able to handle kitchen tools such as knives, peeler, sauce ladler and spoons.
• Self-disciplined, willing to learn, follow instructions and strictly obey with house rules and regulation.
• Able to write, speak and read simple English.
• Be a team player that have good communication and interactive skills, and able to acknowledge information independently.

If the role sounds interesting to you, please contact ‘[email protected]’ to understand more on the role. Please indicate the position that you are interested in the subject heading.

Job Description :

1. Direct prompt customer delivery within the established SOP.

2. Learn and be competent in both service and kitchen staff duties.

3. Maintain critical standard: holding times, service speed and quality.

4. Perform any ad-hoc duties as required by the manager.

5. Train and work to retain effective team members.

6. Requisitions of operating stock needs.

7. Motivate team members to exceed customer expectations.

Job Requirements :

1. Applicant with similar working experience will also be considered

2. Able to do shift work, including weekends and public holidays

3. Need to be hardworking, with good working attitude

• Bilingual in English & Tamil in order to liaise with Tamil-speaking stakeholders.
• Customer service orientation.

• Bachelor's degree in Business Management or Economics or IT, with a minimum of 2-4 years of experience.
• Proficiency in MS Excel, E-commerce market place and billing/inventory systems.

• Perform daily and weekly site maintenance activities including removing out-of-stock items, relaunching back-in-stock items, removing non-go forward SKUs, maintaining rollover SKUs.

12 hours shift (10 AM to 10 PM)

Weekly off will be Monday or Tuesday

Basic Heigne course from SFA is mandatory

Hiring cook for cafe!

Job responsibilities:

1. Prepare sauces/marinades for business operation

2. Stocktaking

3. Prepare menu items according to SOP

4. Maintain overall cleanliness of work area, equipment, utensils

5. Work as a team and contribute effectively

-6 day work week

-staff meals provided

-annual/medical leave included

-stated salary range is not inclusive of Overtime Pay

Interested parties do enquire for further discussion =)

General and Packing worker for a small company. Able to carry light dry materials for packing. 5-day week work day. No experience is required. Able to work without supervision. Must clean the work area after each work day. Able to read simple english words to identify ingredients to be used. Training will be provided

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279