Total 114 Senior Executive level F&B / Tourism / Hospitality job vacancies in bukit merah

Responsibilities

• Preparation and filing of corporate and property tax returns, payments, reports and maintenance of the Company’s tax database. Monitor and ensure the timely payment of tax liabilities
• Assist in monitoring tax audits and inquiries, including preparing responses and providing necessary documentation
• Gather necessary data for tax provision and compliance purposes from finance and execution teams

Requirement:

• Minimum 2 years of relevant work experience
• Minimum Diploma in Finance/Taxation/Accounting
• Proficient in MS Office (Excel and Word)

Job Title: Senior Food Hygiene Officer (FHO) – (Catering Company) (ID7155)
Location: Clementi
Working Hours: Mon to Fri 9am-6.30pm
Salary: $4000-$5000
*Benefits: AL 12days, Performance Bonus

Job Description:
The Food Hygiene Officer ensures that all food safety and hygiene practices comply with local regulations and company standards. This role focuses on monitoring kitchen operations, ensuring hygiene protocols are followed, and implementing corrective actions to maintain a high standard of food safety.

Responsibilities:
• Lead the development and implementation of comprehensive hygiene and safety protocols, ensuring compliance with regulatory standards set by SFA, MUIS, MOM, JTC and other relevant authorities.
• Conduct regular inspections and audits of facilities, identifying areas for improvement and implementing corrective actions to maintain cleanliness and hygiene standards.
• Oversee the training and development of staff members on proper sanitation practices, including food handling, storage, and waste management.
• Collaborate with cross-functional teams to develop and execute crisis management plans, ensuring preparedness for emergencies such as foodborne illness outbreaks or facility-related incidents.
• Manage relationships with vendors and suppliers to ensure the quality and safety of food ingredients and equipment.
• Spearhead initiatives to optimize facility operations, including waste reduction strategies, energy efficiency measures, and cost-saving initiatives.
• Act as the primary point of contact for regulatory inspections and audits by SFA, MUIS, HACCP and ISO, maintaining thorough documentation and records to demonstrate compliance with hygiene standards.
• Analyze data and trends related to facility and food hygiene metrics, providing insights and recommendations for continuous improvement.
Requirements:
• Singaporean or PR only.
• Diploma or certification in Food Hygiene or related field.
• Familiarity with Singapore food safety laws and guidelines.
• Proven experience in food safety or catering operations.
• Excellent organizational and communication skills.
• Attention to detail and ability to manage multiple tasks

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

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

Job Title: Senior Food Hygiene Officer (FHO) – (Catering Company) (ID7155)
Location: Clementi
Working Hours: Mon to Fri 9am-6.30pm
Salary: $3500-$4500
*Benefits: AL 12days, Performance Bonus

Job Description:
The Food Hygiene Officer ensures that all food safety and hygiene practices comply with local regulations and company standards. This role focuses on monitoring kitchen operations, ensuring hygiene protocols are followed, and implementing corrective actions to maintain a high standard of food safety.

Responsibilities:
• Lead the development and implementation of comprehensive hygiene and safety protocols, ensuring compliance with regulatory standards set by SFA, MUIS, MOM, JTC and other relevant authorities.
• Conduct regular inspections and audits of facilities, identifying areas for improvement and implementing corrective actions to maintain cleanliness and hygiene standards.
• Oversee the training and development of staff members on proper sanitation practices, including food handling, storage, and waste management.
• Collaborate with cross-functional teams to develop and execute crisis management plans, ensuring preparedness for emergencies such as foodborne illness outbreaks or facility-related incidents.
• Manage relationships with vendors and suppliers to ensure the quality and safety of food ingredients and equipment.
• Spearhead initiatives to optimize facility operations, including waste reduction strategies, energy efficiency measures, and cost-saving initiatives.
• Act as the primary point of contact for regulatory inspections and audits by SFA, MUIS, HACCP and ISO, maintaining thorough documentation and records to demonstrate compliance with hygiene standards.
• Analyze data and trends related to facility and food hygiene metrics, providing insights and recommendations for continuous improvement.
Requirements:
• Singaporean or PR only.
• Diploma or certification in Food Hygiene or related field.
• Familiarity with Singapore food safety laws and guidelines.
• Proven experience in food safety or catering operations.
• Excellent organizational and communication skills.
• Attention to detail and ability to manage multiple tasks.

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

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

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

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Assist with the set-up of the restaurant, ensuring that all areas are clean, tidy, and well-presented.
• Greet guests as they arrive and show them to their table.
• Provide menus and make recommendations to guests based on their preferences.
• Take orders and ensure that they are accurately recorded and transmitted to the kitchen.
• Serve food and drinks to guests in a timely and professional manner.
• Check on guests regularly to ensure they are satisfied with their meals and to address any concerns they may have.
• Handle any guest complaints or issues with a positive attitude and find a quick resolution.
• Ensure that all guests are properly billed and that payments are processed accurately.
• Assist with cleaning and maintaining the restaurant during and after service
• Maintain accurate records of inventory, orders, and sales on each shift
• Ensure the restaurant is well presented at all times

Qualifications:

• Previous experience in a similar role in the hospitality industry will be an added advantage.
• Excellent communication and customer service skills.
• Ability to work well in a team environment.
• A strong attention to detail and a passion for delivering exceptional service.
• Ability to work in a fast-paced environment and under pressure.
• Willingness to work flexible hours including weekends and holidays.
• Ability to stand and walk for extended periods of peak mealtime.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Job Highlights

• Learn about Wines
• European French Cuisine
• Fun Team

Job Description

• Lead in the creation, preparation and design of all food menus

• Lead in R&D of new dishes

• Produce high quality plates both design and taste wise

• Ensure that the kitchen operates in a timely way that meets our quality standards

• Fill in for the Head Chef in planning and directing food preparation when necessary

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Manage and train kitchen staff, establish working schedule and assess staff’s performance

• Order supplies to stock inventory appropriately

• Comply with and enforce sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

Job requirements:

· Able to prepare and cook and plate menu dishes independently

· Experience in European cuisine will be great advantage

· Handle full-house crowd pressure and fulfil orders on time

· Experience in handling private dining events/ birthday dinners/ company seminars etc. will be good advantage

· Trained in food safety and hygiene

· Understand fire and workplace safety principles

· Willing to assist in front-end operations (if needed)

Other information:

· Staff meals

· Transportation claims (when applicable)

· AWS, AL, ML

· Medical and dental benefits

· Small and close-knit team

· 5.5 day

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

Job Description:

Position Summary:

The Branding and Marketing Executive will be responsible for developing and executing comprehensive marketing strategies that enhance the brand image, increase market share, and drive sales growth. This role involves working closely with cross-functional teams, including sales, product development, and customer service, to ensure cohesive and effective brand messaging and positioning.

Key Responsibilities:

Brand Strategy and Management:

Develop and implement brand strategies that align with the company's objectives.

Oversee the creation and management of brand guidelines to ensure consistency across all marketing materials and channels.

Conduct regular brand audits and competitor analysis to identify opportunities for brand growth and differentiation.

Marketing Campaigns:

Plan, execute, and monitor integrated marketing campaigns across digital and traditional platforms.

Collaborate with creative teams to develop compelling marketing materials, including advertisements, brochures, social media content, and website copy.

Analyze campaign performance and provide insights and recommendations for optimization.

Digital Marketing:

Manage the company's online presence, including website, social media, and email marketing.

Utilize digital marketing techniques to increase brand visibility and drive traffic.

Track and report on digital marketing metrics and KPIs.

Market Research and Analysis:

Conduct market research to understand consumer trends, preferences, and behavior.

Analyze market data to identify potential growth areas and market opportunities.

Provide actionable insights to inform product development and marketing strategies.

Public Relations and Communications:

Develop and maintain relationships with media, influencers, and industry partners.

Manage public relations activities, including press releases, media events, and crisis communication.

Ensure consistent and positive brand messaging across all communication channels.

Sales Support:

Collaborate with the sales team to develop marketing materials and sales tools that support business development efforts.

Provide training and support to the sales team on brand positioning and product messaging.

Any other ad hoc tasks assigned by the supervisor.

Qualifications:

Diploma in Marketing or a related field.

3-5 years of experience in branding and marketing, preferably in the food and beverage industry.

Proven track record of developing and executing successful marketing campaigns.

Strong understanding of digital marketing and social media platforms.

Excellent written and verbal communication skills.

Creative thinker with strong analytical skills.

Ability to work independently and collaboratively in a fast-paced environment.

Proficiency in marketing software and tools, such as Google Analytics, SEO/SEM, CRM systems, and graphic design software.

Job Description & Requirements:

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Restaurant Regulations,

Ability to Work Under Pressure,

Exceptional Customer-Service Skills

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role

Accounts Executive, Accounts Payable

As the Accounts Executive at Four Seasons Hotel Singapore, you will be integral in ensuring the efficient and accurate processing of accounts payable transactions. If you are a dedicated and detail-oriented individual with a passion for finance and hospitality, we invite you to join our finance team.

What you will do

• Vendor Reconciliation:Monitor outsourced vendors for timely reconciliation of suppliers’ statements of accounts against our accounting records.
  Promptly resolve any discrepancies identified during the reconciliation process.
  
• Documentation and Filing:Maintain well-organized alphabetical files of vendors, containing complete invoices and supporting documents attached to correlated cheques for easy access after payment.
  Scan suppliers' invoices to the outsourced vendor for verification.
  
• Payment Processing:Ensure all payments are accurate, duly authorized (approved PO), and supported by evidence (i.e. invoices, delivery slips, receipts and Accounts Payable stamp).
  Complete wire authorization forms for transfers, ensuring proper sign-off by authorized personnel with the supported documents.
  Prepare manual cheques for payment.
  
• Standing Orders and Approvals:Maintain a list of standing orders for electronic disbursements, obtaining approval from cheque signatories with a copy attached to bank reconciliations. With details of the date of payment, payee, amount and description of payment and at the beginning of each month in advance of the standing payment.
  
• Reports and Petty Cash:Verify and process expense reports and petty cash reimbursements, ensuring compliance with key controls.
  Run required reports at month-end to close the Accounts Payable cycle.
  
• Accruals and Expense Management:Ensure accurate accrual and expense management, including proper documentation for goods received and services provided but have not been invoiced.

What you bring

• Diploma in Accounting or recognized professional accounting qualifications.
• Similar experience in a hotel setting is preferred.
• Ability to work in a prudent, and organized manner.
• Hands-on and detail-oriented approach.
• Team player with excellent communication and interpersonal skills.
• Ability to work independently and effectively under pressure to meet deadlines.
• Commitment to learning and continuous improvement.
• Due to work visa regulations and restrictions, the position is open to Singaporean applicants only

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires the incumbent to work from Mondays to Fridays, 8.30 am to 6.00 pm.

Position Overview:

The Talent Acquisition Executive (F&B) is responsible for managing the end-to-end recruitment process, specifically for the Food & Beverage (F&B) sector. This role focuses on sourcing, screening, and hiring suitable candidates for various F&B roles, including but not limited to chefs, wait staff, kitchen personnel, and management positions within the organization. Reporting to the Human Resource Manager (HRM), the Talent Acquisition Executive ensures that the organization attracts and retains top talent, meeting staffing needs while supporting the F&B business' operational requirements.

Responsibilities:

Talent Acquisition for F&B Roles:

• Work closely with the HRM and F&B department managers to understand hiring needs for various positions such as chefs, service staff, kitchen assistants, and restaurant managers.
• Develop and post job advertisements on relevant platforms, targeting candidates for F&B roles.
• Utilize various sourcing channels such as F&B job boards, culinary schools, recruitment agencies, and employee referrals.

Screening and Interviewing:

• Review and shortlist resumes based on job requirements specific to the F&B industry.
• Conduct phone screenings and in-person interviews to assess candidates' skills, experience, and cultural fit within the restaurant or F&B environment.
• Collaborate with F&B managers during the interview process to ensure alignment with departmental requirements.

F&B Industry Networking:

• Build and maintain relationships with culinary schools, F&B associations, and hospitality recruitment agencies to develop a robust talent pipeline.
• Attend F&B job fairs and networking events to attract top talent.
• Continuously update the recruitment pool with candidates specializing in the F&B sector.

Data Management and Reporting:

• Track and maintain records of all recruitment activities for F&B roles.
• Provide regular reports to HRM on key recruitment metrics such as time-to-hire, cost-per-hire, and source effectiveness.
• Update applicant tracking systems (ATS) and ensure all candidate data is accurately maintained.

Compliance and Best Practices:

• Ensure all recruitment practices comply with local employment laws and industry-specific regulations, such as food safety certifications and employment permits for foreign workers.
• Stay updated on F&B recruitment trends, labor market developments, and salary benchmarks within the industry.
• Optimize recruitment processes to improve the efficiency and effectiveness of hiring for F&B roles.

Onboarding Support:

• Coordinate with HR and F&B management to ensure new hires are onboarded effectively, including scheduling of training programs related to food hygiene, customer service, and F&B operations.
• Handle new hire documentation and ensure smooth communication regarding onboarding schedules.

We are a locally runned neighbourhood joint serving up casual Italian fare.

Salary- Gross from $3500 to $3700

The ideal candidate should be passionate about food, must display strong leadership skills, and have the ability to be creative and willing to try something new. The senior chef also helps to finish dishes before they are sent out of the kitchen. S(he) may also have non-production responsibilities such as forecasting daily purchases, inspecting and maintaining the kitchen equipment as well as working with the head chef to ensure department success.

Job Description:

• Assist the sous chef in ensuring smooth day-to-day operation in the kitchen.
• Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes and seasonal menus, maintaining food quality standards and comprehensive product knowledge.
• Controls and monitors departmental costs on an ongoing basis to ensure performance against budget
• Manpower requirement planning for assigned section and provide recommendations to the head chef.
• Ensure sufficient stocks are in storage & food placed in appropriate containers for operations.
• Ensure all kitchen equipment and tools are used safely, correctly and kept in good working condition at all times.
• Act on any guest feedback and provide any service recovery where required.
• Assist in training junior kitchen staff
• Maintain a hygienic kitchen and personal hygiene
• Perform any other duties assign by the Management.

Job Requirements:

• Possess at least 2 Year(s) of relevant working experience in a chef role
• Possess at last a NITEC / Diploma in Food Preparation / Culinary Skills
• Able to adapt in a fast-paced environment
• Good team player
• Willing to work split shift hours, weekends and Public Holidays
• Has good communication and interpersonal skills

Candidate who are interested may also e-mail/message their resume to [email protected] OR Whatsapp Timothy: 92345310

We apologise that we are only looking for Singaporeans or PRs at this moment and only shortlisted candidates will be notified.

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks,

cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account

diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other

kitchens equipment to ensure that the necessary hygiene and health and safety standards are

maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance

with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as

appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Summary

This position is responsible for addressing inquiries and feedback from guests and various channels. Ensuring that VIPs and CIPs are assigned appropriate rooms and that their accommodations are satisfactory prior to their arrival.

Responsibilities

· Handling of Reception / Front Desk duties including but not limited to checking-in and checking-out of hotel guests.

· Provide courteous and efficient service to all hotel guests.

· Ensure that all telephone calls are handled promptly.

· Be familiar with all room types and rates in the hotel and their availability status; so as to up-sell whenever possible.

· Handle cashiering functions and adhere to the hotel’s Standard Policies & Procedure.

· Take ownership of problems, handle guest complaints promptly according to established procedures and then report to the supervisor for further follow up where necessary.

· Be familiar with hotel facilities and functions as well as major city attractions and events so as to provide guests with accurate information as requested.

· Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.

Requirements

· A minimum Diploma qualification in any field.

· Relevant work experience will be duly considered.

· Willing to work rotating shifts.

· Positive attitude with an outgoing personality and good communications skills.

· Preferred experience in the hospitality industry along with familiarity of the Opera system.

JOB SUMMARY

Promote awareness of brand image internally and externally. Develop marketing materials and assemble information packages (e.g., brochures, promotional materials, maps) for promotional events, property tours, and conferences. Prepare or edit letters, invitations, monthly and quarterly press reports, and news releases, using word processing, spreadsheet, database, or presentation software. Make updates to property website. Respond to all daily general media inquiries or refer to an appropriate spokesperson. Monitor media coverage and other external factors to identify potential or actual problem areas and opportunities. Support media relations outreach efforts and other activities to bolster the property's reputation and image in the community. Coordinate on-property visits from media, including reservations, amenities, special requests, and dining. File and update press database, digital library, and press clippings.

Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

Education: Bachelor's degree from accredited university or college.

Related Work Experience: At least 1-year of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

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

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

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

As a F&B Revenue Executive, we require you to:

• Report daily F&B outlets actual revenue and covers
• Track booking pace for new promotion launched via Sevenrooms and Infrasys Cloud system
• Implement measures on profitability for promotions launched
• Analyze function rooms utilization and identify opportunities with large group base in house
• Identify special event dates for revenue optimization
• Identify low season and need periods of different outlets and suggest special promotions to increase sales
• Analyse sales data for different outlets
• In charge of other cost / revenue analysis such as Casual labour and staff productivity analysis

Operations Executive responsibilities include working closely with our Project Manager to prepare comprehensive action plans, including resources, timeframes and budgets for projects. You will perform various project tasks, like schedule and risk management, along with administrative duties, like maintaining project documentation and monitoring project performance. To succeed in this role, you should have excellent time management and communication skills, as you’ll collaborate with clients and internal teams to deliver results on deadlines. Ultimately, the Project Executive’s duties are to ensure that all projects are completed on time, within budget and meet high quality standards.

• Coordinate project management activities, resources, equipment and information
• Break projects into do-able actions and set timeframes
• Liaise with clients to identify and define requirements, scope and objectives
• Assign tasks to internal teams and assist with schedule management
• Make sure that clients’ needs are met as projects evolve
• Help prepare budgets
• Analyse risks and opportunities
• Oversee project procurement management
• Monitor project progress and handle any issues that arise
• Act as the point of contact and communicate project status to all participants
• Work with the Project Manager to eliminate blockers
• Use tools to monitor working hours, plans and expenditures
• Issue all appropriate legal paperwork (e.g. contracts and terms of agreement)
• Create and maintain comprehensive project documentation, plans and reports
• Ensure standards and requirements are met through conducting quality assurance tests

Construction background is required.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Assist with the set-up of the bar, ensuring that all areas are clean, tidy, and well-presented.
• Greet guests as they arrive and show them to their table.
• Provide menus and make recommendations to guests based on their preferences.
• Take orders and ensure that they are accurately recorded and transmitted to the kitchen.
• Serve food and drinks to guests in a timely and professional manner.
• Check on guests regularly to ensure they are satisfied with their orders and to address any concerns they may have.
• Handle any guest complaints or issues with a positive attitude and find a quick resolution.
• Ensure that all guests are properly billed and that payments are processed accurately.
• Assist with cleaning and maintaining the bar during and after service
• Maintain accurate records of inventory, orders, and sales on each shift
• Ensure the bar is well presented at all times

Qualifications:

• Previous experience in a similar role in the hospitality industry will be an added advantage.
• Excellent communication and customer service skills.
• Ability to work well in a team environment.
• A strong attention to detail and a passion for delivering exceptional service.
• Ability to work in a fast-paced environment and under pressure.
• Willingness to work flexible hours including weekends and holidays.
• Ability to stand and walk for extended periods of peak time.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

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.

The Senior/F&B Operation Executive is concerned with the efficient and professional service of food and beverages, while ensuring guests receive optimum service in accordance with the standards, policies and procedures of the Conrad hotel and Hilton Group.

What will I be doing?

As the Senior/F&B Operation Executive, you will be responsible for performing all the floor service supervisor duties to the highest standards:

The position will also have the chance of being provided with additional bar training as well as Hostess training on how to handle events and bookings.

• Maintain a high customer service focus by approaching your job with the customers always in mind.
• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
• Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• In consultation with the Manager, agree and implement actions to make improvements to customer service.
• Complete the checklist in product knowledge.
• Make suggestions on the menu that might suit guests of different nationalities.
• Familiarize with menu items of all other outlets to recommend guests to other outlets.
• Confidently know the opening hours of all restaurants and hotel outlets.
• Able to recommend other restaurants and city attractions to hotel guests.
• Actively check team members’ product knowledge on each shift.
• Undertake steps / processes to ensure that all areas of the restaurant are set to the standards required for breakfast, lunch and dinner, including the checking of the cashier desk set-up and communicating with the Chefs on any details for the shift and number of reservations for the day.
• Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.
• Assist bartenders and kitchen team members where required and carry out any reasonable duties requested by the Manager.
• Ensure that all team members are briefed for the details of the shift ahead.
• Complete the checklist on preparing the restaurant for service.
• Greet guests with a smile, offer assistance with coats, bags, etc., and introduce yourself.
• Escort guests to a table and ask if they would prefer a smoking or non-smoking table.
• Follow-up on any guest questions or queries immediately and if you don’t have the answer, check with your Manager.
• Ensure that all service procedures are carried out to the standards required.
• Make sure that all areas are cleaned and maintained in accordance with operating procedure.
• Supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels, making any changes in order to achieve the F&B team service standards and budget goals.
• Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.
• Assist restaurant managers with training all team members for the ‘induction training’ and ‘on the job training’.
• Offer team members constructive feedback about their performance after every shift in an aim to develop their skills and confidence.
• Provide leadership and direction for all team members while on duty by offering professional skills and leading by example.
• Ensure that the shift is reviewed, handovers and briefings are carried out.
• Carry out any other reasonable duties and responsibilities as assigned.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for?

A Senior/F&B Operation Executive 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:

• 2-4 years’ experience as Captain / Supervisor in world class bar with high level of quality and standards
• Senior High School education or specialty in Hospitality.
• Good English skills to meet business needs.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Must have basic knowledge of food and beverage preparation and service of various alcohol.
• Able to remember, recite and promote the variety of menu items.
• Open minded and outgoing personality.
• Willing to work for long hours.
• Positive attitude.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan
• Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North indian Lunch Thali
• Cook North indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

• Minimum 5 Year's experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

• Demonstrate advanced Asian preparation and techniques
• Demonstrate sous vide method (of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment)
• Establish relationships for customer confidence
• Facilitate effective communication and engagement at the workplace
• Facilitate effective work teams
• Grind wet flour
• Identify meat and seafood, and their fabrication and utilisation in culinary
• Maintain workplace safety and health policies and procedures
• Manage productivity improvement
• Prepare Indian rice dishes
• Prepare basic Chinese dessert
• Prepare basic Malay desserts
• Prepare pre-mix, frozen and bake-off products
• Solve problems and make decisions at supervisory level
• Supervise quality procedures
• Understand Asian food culture and techniques