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

Job Description

1. Greet and escort customers to their tables
2. Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
3. Prepare tables by setting up linens, silverware and glasses
4. Inform customers about the day’s specials
5. Offer menu recommendations upon request
6. Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
7. Communicate order details to the Kitchen Staff
8. Serve food and drink orders
9. Check dishes and kitchenware for cleanliness and presentation and report any problems
10. Arrange table settings and maintain a tidy dining area
11. Deliver checks and collect bill payments
12. Carry dirty plates, glasses and silverware to kitchen for cleaning
13. Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)
14. Follow all relevant health department regulations
15. Provide excellent customer service to guests
16. Any other duties as assigned by the Outlet Manager

Job Description

Greet and escort customers to their tables

Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)

Inform customers about the day’s specials

Offer menu recommendations upon request

Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization

Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages

Communicate order details to the Kitchen Staff

Serve food and drink orders

Arrange table settings and maintain a tidy dining area

Deliver checks and collect bill payments

Carry dirty plates, glasses and silverware to kitchen for cleaning

Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)

Follow all relevant health department regulations

Provide excellent customer service to guests

Any other duties as assigned by the Outlet Manager

Job Description

• Familiar with the cooking of Chinese hot pot.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Chef.

• Other duties that Company deem relevant may also be assigned

• Attractive compensation for the right candidate.

Require experienced Bell Attendant with minimum 3 year experience

Need to be presentable and physically strong to assist in carrying luggage. Working hours 8 to 6pm, afternoon 1 to 11pm.

Job Description

Experience in Chinese cuisine dishes.

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 2 years related experience.

· Familiar with Chinese cuisine.

· Fluent in both English and Mandarin preferred.

· Passion for food, creative and teamwork.

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Manage and supervise kitchen staff, delegating tasks and ensuring smooth operations.
• Prepare and present food according to the recipes and kitchen standards.
• Monitor food and ingredient inventory levels, ordering and restocking as needed.
• Ensure the kitchen is clean and well maintained in compliance with health and safety regulations.
• Continuously review and improve kitchen processes and procedures to increase efficiency and productivity.
• Minimize wastage and spoilage of ingredients.
• Other ad hoc duties assigned.

Requirements:

• At least 2-4 years of relevant working experience.
• Must have a similar experience within the industry.
• Meticulous, team player with a positive attitude.
• Excellent Communication Skills

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R1872398

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Job purpose

• Reporting to the Retail Manager; your responsibilities include but not limited to:

• Overall accountable for retail stores, including P&L, fulfilment of targets (sales, productivity, …), SOPs and

• policies of the company

• Monitor sales and provide routine/monthly sales reports with recommendations for business growth

• Resolve the issues, maintain the standards and enhance the operations process

• Make sure that the stores comply with all health and safety regulations

• Lead F&B team by attracting, recruiting, training and appraising talented personnel

• Preserve excellent levels of internal and external customer service

• Ensure stock control policies are followed diligently to control stock loss and cost control

• Forecast quantities that need to be purchased from HQ to maintain healthy stock on hand

• Ensure stores are following the brand guidelines and are well merchandised

• Be able to lead a project (new store opening, event, …)

Requirements

• Proven food and beverage management experience

• Working knowledge of various computer software programs (MS Office, POS)

• Ability to spot and resolve problems efficiently

• Communication and leadership skills

• Up to date with food and beverages trends and best practices

• Ability to manage personnel and meet financial targets

• Strong resistance to pressure, strong teamwork

• Guest-oriented and service-minded

• Bread Manufacturing
• Basic $6500 - $8000
• AWS + Variable Bonus
• 5 Days (Office Hours)
• Location: Clementi area

Responsibilities

• Lead a team of engineering supervisors and shift engineers to diagnose mechanical and electrical breakdowns, assessing the best course of action and conducting a root cause investigation to eliminate the likelihood of re- occurrence.
• Project lead for all installations, overhaul of equipment and plant, working with suppliers to ensure they deliver on time, on budget and with minimum disruption
• Lead the implementation of a factory wide PM system using the current Process Control System, and ensuring PM activity is carried out during factory downtime at the correct frequency to an agreed standard.
• Effective manage an Engineering team including performance management, training and development
• Ensure that all projects are engineered to scope, budget and relevant standard and regulatory compliance.
• Fulfilling a key role within part of the site management team, being fully accountable and reporting on assets and ancillary plant downtime across site.
• Lead all on site preventative maintenance activities.
• Budgetary management/control, responsibility for the day to day management of the site repair and maintenance budgets
• Implement safe systems work and managing 3rd party site engineering works, liaising with the operations team to ensure that plant critical repairs minimize plant disruption or managed out of hours.
• Upholding GMP engineering standards across site, 3rd party technical customer audits & statutory inspections are passed any non-conformances are closed out with root cause analysis to avoid repeat failure.
• Continuous improvement of engineering ways of working to ensure improved equipment performance. A six sigma qualification would be desirable but not essential however knowledge of continuous tools and techniques is essential
• Lead the implementation of autonomous maintenance deployment process across the site.
• Responsible for maintaining and improvement of all engineering assets and developing an asset care strategy
• Setup an effective Engineering planning function, leading the development of Job Libraries and codifying repair

Requirements

• Degree in Mechanical or Electrical Engineering
• Minimum 5 year's management experience in engineering, project and maintenance management within food manufacturing industry.
• Demonstrates understanding of project management and engineering from a technical and operational point of view
• Strong analytical, problem-solving and decision-making skills
• Excellent planning, organizational skills and sense of urgency
• Background of hands-on experiences from new line installation project and/or focus improvement project will be advantageous

For consideration, kindly submit your CV by clicking “APPLY Now”

**Only shortlisted candidate would be notified**

EA Reg. No: R1873990 | Lucky Lee Ding Cong

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Bondi Grill & Wine is a brand new restaurant. We are looking for a sous chef to join our team.

Job Responsibilities

• Prepare and cook dishes according to the restaurant's standards of quality, recipe, consistency and time lines.

• Manages and oversee daily café operations and ensure cleanliness of café at all times.

• Creating and planning new food offerings when required.

• Ensure that food handling and hygiene regulations are followed over and above SFA Standards.

• Track the inventory of the kitchen and food supplies and organize proper and systematic storage of food items in the kitchen.

• Have capabilities to analyse Food & Beverage operational: cost control, work efficiency, simplification, sanitation and increase sale / business development.

• Provide excellent customer service and ensuring quality of food and beverages served to customers.

• Ensure all equipment are cleaned and kept properly.

• Any other duties assigned by the management.

Job Requirements

• Candidate must possess at least 2 to 3 years relevant experience in food preparation.

• Experience in café operation preferred.

• Develop and discuss custom-made desserts or baking for semi-fine dinning concept.

• Willing to work long hours.

• Committed in achieving customer satisfaction and service excellence.

• Manage and maintain sanitation and hygiene standards;

• Good team player and communication skills.

• Ability to work in a fast-paced environment.

Training will be provided.

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

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

The position is responsible for conducting all teams partaking in a guest’s arrival and departure. The Lobby Manager also acts as the center of all communication and action during any irregular incident during a resident stays or guest visits.

Primary Responsibilities 

Delivers the Raffles Hotel Singapore Arrival and Departure Experience

• Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Ambassadors for check-in, check-out, and cashiering duties. 
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances

• Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore services, products and colleagues.
• Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Service sections. Carries out Night Duty Management by himself if needed.
• Orchestrate the lobby operations from a seating perspective of main building restaurant patrons.

Maximises Efficiency of Resident and Guest Incident Management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.
• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.
• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Maximises the Outcome of Upsell and Cross-sell Opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for achieving and maintaining the highest standards of food preparation quality and guest satisfaction. Main responsibilities include, but not limited to quality and cost control whilst upholding high levels of hygiene and sanitation.  

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Works closely with receiving and storeroom; ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ensures ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Works As Part Of The F&B Culinary Team

• Ensures smooth and effective communication amongst the kitchens and with other departments.
• Ensures that all deadlines set by supervisors are met.
• Participates in training activities to improve knowledge and skills.
• Follows guidelines provided in employee handbook.
• Understands workplace safety and health procedures, HAACP standards and emergency procedures.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

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

We are seeking an experienced & self-driven chef to join our team.

Responsibilities:

• Responsible for the preparation of raw materials required on the menu.
• Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures.
• Adhere to all statutory food hygiene and sanitation guidelines.
• Ensure regular maintenance of all kitchen equipment, machinery and accessories.
• Ensure all items prepared are done with the same level of quality and consistency.
• Assist in cooking and plating prepared items according to standards in the Kitchen Manual.

Requirements:

• At least 2 years of working experience in the related field.
• Able to commit shift, weekends and public holidays.
• Understanding of current SFA regulations, hygiene and health, and safety legislations.
• A team player with a positive attitude.
• Able to work under pressure.
• Excellent leadership and management.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

• Handle end-to-end payroll processing for more than 700 employees - include monthly payroll and overtime processing, bonuses, bank upload, CPF submission, IR21 and IR8A submission etc and resolve any payroll errors.
• Perform monthly payroll-related journal entries, reports and salary reconciliations as well as other weekly, quarterly, monthly payroll reports.
• Prepare timely submission of IR8A, IR21 tax clearance, government-paid claims, NS make-up claims etc.
• Keep all payroll information and records and maintained in accordance with statutory requirements and support internal and external audits related matters.
• Arrange payroll information and templates for annual budgeting and forecasting.

Requirements:

• Diploma in HRM or equivalent
• At least 5 years of payroll experience in F&B/Retail Industry.
• Hands-on experience doing payroll processing for at least 500 headcount using Timesoft System.
• Highly meticulous and with an eye for detail.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Job Responsibilities:

• Oversee and manage the designated outlets and its operational and manpower planning

• Involving team members recruitment and hiring

• Involved in employees' disciplinary issues and outlet manpower needs

• Develop, motivate and retain subordinates, especially the high performers, to help them achieve and excel in the required quality and productivity target set

• Ensure all operation’s standard operating procedure (SOP) are in compliance with the company

• Ensure the outlets are in line with strict hygiene, health, cleanliness and workplace safety guidelines

• Handling or dealing with customer feedback, complaint

• Well versed in menu and operations, train and lead the team to achieve higher performance

• Perform other ad-hoc duties or projects assign as required or requested.

• Able to work with long working hour, weekend and public holiday

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

About the Role:

• Part-time position

• Work hours:
• School days: 9.30am - 3.30pm
• School holidays: 8.00am – 3.30pm
• Lunchtime: 1pm

• To be provided:
• Food and Hygiene Certification Course
• Pre-Employment Check-Up
• Lunch will be in SCC with other staff

Roles and Responsibilities:

GENERAL

1. Able to attend and pass food and hygiene certification courses prior to the start of work.

2. Able to gauge and remember food portions / preferences based on his/her observation of the children.

COOKING, MARKETING AND STOCK MANAGEMENT

3. Able to cook lunch according to the 4-week menu, some tea-break menu items and brew cooling drinks such as barley and chrysanthemum drinks.

4. Able to cook large quantities of food for around 30 - 40 students and 4 - 5 staff.

5. To boil water and upon cooling, to top up the drinks flasks throughout the day when necessary. To thoroughly wash the flasks every Monday before the school day starts.

6. Able to manage lunch budget and stick to the budget.

7. Able to manage the food stock (i.e. monitor expiring food, gauge stock level) to avoid food wastage.

8. Able to create / alter menu items occasionally to finish ingredients prior to expiry so as to avoid food wastage.

CLEANLINESS AND HYGIENE

9. Able to clean the kitchen and kitchen storeroom, and ensure it is dust/grease/odour and pest free – especially after cooking.

10. To do a thorough cleaning weekly (every Friday) of the kitchen and kitchen storeroom.

11. Able to clean/wash the kitchen hood, ventilation fans and standing fan monthly to prevent a build-up of grease and grime.

12. Able to participate in yearly SCC Spring Cleaning to thoroughly clean the kitchen and storeroom.

Core Competencies:

• Meticulous and organised
• Interest and passion for working with children aged 7 to 14

Requirement:

• Only Singaporeans

For candidates who are interested in applying, please email your CV to [email protected] . We will reach out to shortlisted candidates.

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

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

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Roti prataflour mixing

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

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

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

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

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Roti prataflour mixing

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

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

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

We are looking for F&B Supervisor/Captain to join us.

• Job Description:
• Greet guests promptly in a warm and friendly manner.
• Informing Supervisor / Manager on customer’s feedback and/or suggestions
• Ensuring outlet is clean and organized at all times.
• Applying F&B techniques correctly at all times, serving items with enthusiasm
• Anticipates any unexpected guest needs and reacts promptly and tactfully
• Carries out any other reasonable duties and responsibilities as assigned by superiors due to business requirements.
• Attends training sessions and meetings as required
• Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and in the company's policies concerning fire, hygiene, health and safety。

Job Details:

• 6 days work per week.
• Willing to work shift.
• willing to work on Weekends and PH.
• OT may required.

Job Benefits:

• Exciting career path with career growth opportunities
• 7 days Annual Leave

Requirements:

• Strong passion for Service
• Willingness to work on a rotating roster
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Preferably Entry Level specialized in Food/Beverage/Restaurant Service or equivalent.
• Interested candidates please send your resume through the apply button!
• willing to work on Weekends and PH.
• OT may required.

Job Benefits:

• Exciting career path with career growth opportunities
• 7 days Annual Leave

Requirements:

• Strong passion for Service
• Willingness to work on a rotating roster
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Preferably Entry Level specialized in Food/Beverage/Restaurant Service or equivalent.
• Interested candidates please send your resume through the apply button!

Able to work well in a team

Require to operate simple machinery.

Must be willing to work overtime.

Coaching will be provided,

Capable of handling 20kg of workload.

Able to speak English or Chinese

Require to work in a warm environment

Must be willing to cooperate with others and to progress with the team

Willing to learn new skills.