Total 3,198 F&B / Tourism / Hospitality job vacancies in 3 changi business park crescent changi business park singapore

Brief description of the Restaurant

Two MICHELIN-starred Japanese restaurant, Shoukouwa, is looking for committed & experienced individuals to join our team.

Job Descriptions

• As a F&B Executive, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A F&B Executive should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The F&B Executive will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A F&B Executive is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

The Raffles Butler is at the center of the Raffles Hotel Singapore residents’ service experience. This position encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house and departure arrangements.  The Butler will strive to listen attentively, observe the little details, and personalise interactions with the aim to anticipate and be intuitive of residents’ needs and wants.  An ambassador of the hotel, well-rounded in all areas of the hotel, including Rooms, Food and Beverage, Spa and other resident touched areas.

Primary Responsibilities

Executes Butler core tasks

• Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and residents.
• Engages and customises check-in procedures, suite set-up, suite orientation, offers welcome drink, itinerary and dining recommendations and bookings, through observation and interactions anticipate and be intuitive of residents’ needs and wants.
• Orchestrates the celebrations of residents’ special occasions, assists with in-suite experiences resolves resident feedback, serves daily amenities and offers assistance for departure arrangements and provides fond farewell.
• Tasks include unpacking, packing, laundry, shoe-shine and in-room dining service, promptly answers any resident calls and emails and communicates with respective departments.
• Ensures service standards and individual performance are aligned with Accor Hotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Deals with internal stakeholders

• Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Lobby Operations team in promoting inter-hotel sales and in-house restaurants and facilities.
• Cooperates closely with the In-Suite dining team and housekeeping to ensure a seamless In-Suite dining and cleaning experience.  Acts as a link for residents with all other areas of the hotel.
• Addresses any security incidents and resident complaints to the Head Butler and reacts proactively when suitable and appropriate.

Improves quality of product and services 

• Ensures residents receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

The position is responsible for daily engineering sections to support the hotel operations.

Primary Responsibilities

Daily Engineering Operations

• To cut, fabricate and install wooden and other structures according to specifications.
• Reads blueprints, drawings and sketches to fully grasp requirement.
• Takes measurements and calculate the size and amount of material needed.
• Cut, shape and smooth lumber and other materials (e.g. fiberglass) according to measurements.
• Builds window frames, doors, staircases and frame buildings by using raw materials or pre-constructed items.
• Lays out floorings, roofing or drywalls ensuring they are leveled and compatible.
• Carves and assembles furniture, cabinets, shelves and other items and install them where designated.
• Builds scaffolding and other construction structures.
• Rectifies equipment and facilities breakdown as required.
• Responds to requests relating to carpentry issues from hotel patrons in a timely and efficient manner.
• Replaces faulty components / parts as required.

Preventive Maintenance

• Rectifies / Repairs damaged furniture to the highest quality level and in a timely manner.
• Rectifies / Repairs defective building surfaces to the highest quality level and in a timely manner.

Involvement In Wider Job Function Actions / Relationships

• Upholds Accor Values of Guest Passion, Sustainable Performance, Spirit of Conquest, Innovation, Trust and Respect, in the execution of all duties and responsibilities.
• Participates and supports sustainability in Corporate initiatives and programmes such as Planet 21 – Corporate Social Responsibility, Diversity and Inclusion, Women at Accor Generation, etc.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Proven experience as carpenter
• Hands-on experience in working with carpentry materials
• Excellent understanding of carpentry techniques and methods of installation and construction
• Proficient in using electrical and manual equipment and measurement tools (powered saws, hammers, rulers etc.)
• Ability to read technical documents and drawings
• Willingness to follow safety guidelines at all times
• Good knowledge of English
• Good understanding of basic math
• Good physical condition and endurance
• Related or relevant carpentry training/certification preferred.

Competencies

• Detailed Engineering knowledge.
• Planning ahead.
• Great communicator.
• Ability to communicate with all levels of colleagues.
• Service oriented professionalism.
• Ability to contribute in a team environment.
• Multicultural awareness to work with colleagues from diverse cultures.
• Responsive to change within the team.
• Sense of urgency and able to set priorities.

· At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

We are looking for a Chef to join our team and prepare delicious meals for our customers.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

NOTE- We are looking for North Indian Chef.

• Prepare sales, production forecast and material requirement projection.
• Handle production orders and collect production results and data for system posting.
• Analyse data, plan operation, connect to execution and improve planning.
• Handle the Central Kitchen Management System and SAP MM & PP modules.

Requirements:

• Diploma and above
• At least 3 years in operations planning and control experience of edible food and industrial products.
• Strong knowledge of range of food materials, their supply chain, specification, and quality.
• Good understanding of food preparation, cooking and packing processes.
• Proficient with SAP, MES and other manufacturing systems.

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

Brief description of the Restaurant

New Opening Japanese BBQ (Yakiniku) Restaurant

Job Descriptions

• Prepare and cook Japanese Yakiniku dishes
• Serve food and drinks to customers
• Clean and maintain the kitchen and dining area
• Communicate with customers and resolve any issues
• Follow all health and safety regulations

Job Requirements

• 2 years of working experience at Yakiniku Restaurant
• 2 years of culinary experience

Working hours

• 5.5work week / 5pm to 1am

6 days, 8.30am- 8.30pm (4 hours break)

Salary: $3000- $4500

Location: 25 Pandan Crescent, Tic Tech Centre Singapore 128477 (Central kitchen)

Job scope:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Chef

Job Description

.Manage and oversee daily kitchen operations

.In charge of cooking and preparing of all the dishes.

.Upkeep of kitchen cleanliness and hygiene standard.

.Remove any hazards and ensure safety in kitchen and also check for any defects in the kithen and equipment.

.To perform ad-hoc duties as assigned by outlet manager

Job Requirements

.Atleast 3-5 years of experience in chinese Cuisine.

.Able to work as team player.

.Able to commit 6 days of work per week.

.Able to work in a fast paced environment.

• General Management
• Customer Services
• F & B
• General Work
• Taking orders from the customer
• Serve food and beverages to customer
• Responsible for clearing, collecting and returning food and beverage items to the proper area
• 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
• Able to handle work in a fast-paced environment
• 6 days work week including weekends and public holidays

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills
• Acute financial management skills.

Brief description of the Restaurant

Simple yet inspired small-plates. Modern Mediterranean Cuisine

Ranked #63 of Asia's Best Restaurants

Job Descriptions

• Serving customers. Taking orders and cashiering.
• Some knowledgeable in coffees, cocktails & wines.

Working hours

• 5days work week
• Working hours: 11am to 3pm, 6pm to 11pm
• Split shift. Sundays closed & certain PH we are closed.

• 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 Description:

• Identifies and evaluates potential suppliers of seafood and meat products locally/internationally.
• Develop and implement procurement strategies to meet the company's procurement needs, including sourcing, supplier selection, and contract negotiation.
• Develop and maintain strong relationships with suppliers, ensuring timely communication and prompt resolution of any issues that may arise.
• Analyse, monitor and forecast inventory levels.
• Identify opportunities for cost savings and process improvements, implement initiatives, and track and report on key procurement performance metrics.
• Stay informed about market trends, regulatory requirements, and industry developments related to food sourcing and importing.
• Optimize inventory levels by implementing effective demand forecasting methods and maintaining accurate records of stock levels, usage, and lead times.
• Be familiar with food regulations and import license requirements to ensure that the company's procurement practices align with regulatory standards.

Job Requirements:

• Diploma/ Degree in Business/Supply Chain/ Logistic or other relevant qualifications
• Min. 5 years and above experienced in managerial role for procurement or supply chain management within the F&B Industry
• Experience in purchasing and/or importing meat and seafood products
• Strong understanding of the F&B market, including trends, suppliers, and competitive landscape.
• Demonstrated experience in negotiating contracts, managing vendor relationships, and optimizing procurement processes.
• Exceptional communication and interpersonal skills to effectively collaborate with internal stakeholders and external suppliers.
• Ability to multitask, prioritize workload, and meet deadlines in a fast-paced environment.
• Familiarity with relevant food safety and quality assurance standards and regulations

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Brief description of the Restaurant

Paris2Tokyo breaks new ground by offering a contemporary take on French-Japanese fusion cuisine. During the day, the establishment boasts a laid-back atmosphere that transitions into a sophisticated yet welcoming bar as night falls.

Spearheaded by Ronald Li, one of Asia's top chefs, P2T is all about delivering innovative and polished dishes. Leveraging his extensive expertise gained at Michelin-starred restaurant Andre, KU DE TA, Salt Tapas & Bar, and The White Rabbit, Chef Ronald infuses traditional dishes with a modern touch at P2T.

Experience casual lunches, leisurely afternoons, and delightful dinners at our 2 Stanley Street location today.

Job Descriptions

• oversees bar operations in the absence of the Bar Manager.
• Bar Supervisor responsibilities include managing stock, serving guests, placing stock orders
• Ensuring product quality
• Making some special drink like cocktails / mocktails

Job Requirements

• 1 year of experience in F&B
• Able to speak in good English & Mandarin

Benefits

• Entitled for the OT if work more than 44 hours
• Entitled for commission if able to sell of selected bottled wines
• Transport allowance for working beyond 1130pm
• Salary will be review after 3 months' probation period
• Entitled for AWS + Performance Bonus (Performance Bonus based on performance)

Working hours

• 5.5 days | 52 hours per day (including break time)

· At least 10 years experience · Willing to wo· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPESrk on holidays / work on shifts / change of shift · Able to stand/work for long hours 1 COOK FOOD IN A TIMELY MANNER 2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES 3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS 4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION 5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER 6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN 7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• To assist Manager & Assistant Outlet Manager in the day to day operations of the outlets.
• To achieve team targets, ensure colleague’s engagement and guest’s satisfaction.
• Ensure efficient and effective F&B operation activities of the outlet.
• Provide training; improve colleagues’ knowledge on food, beverage, and service.
• Ensure that quality standards are met, and service distinctiveness is practiced.
• To assist in F&B beverage promotions
• Assist to control labor cost and productivity with creative scheduling.
• Monitor and assist to control all other expenses, wastages, and pilferage.
• Participate in marketing and promotion, and introduction of new products and menus.
• Assist to do monthly revenue, expenses, and labor forecasts.
• Assist to do month-end P&L reports, promotion postmortems and comparisons.
• Maintain food and service consistency.
• Check guests’ satisfactions. Recognize or handle unsatisfied guests.
• To conduct training for department staffs
• To monitor staff on the job training and training plan
• Carry out audits and training to improve customer satisfaction and service standards.
• Monitor and check on staffs’ personal hygiene.
• Assist to conduct daily shift briefings.
• Assist in conducting regular department meetings and discussions.
• To assist in counseling of staffs with regards to performance and conducting year-end appraisal
• Establish and enforce maintenance, repair, cleaning, and re-stocking schedules.
• Always comply with hotel and department policies and procedures.
• Assist guests regarding all beverage menu items in an informative and helpful way.
• Mix drinks and control the beverage stock as per guidelines.
• Extensive knowledge of coffees, beer, wine, and spirits
• Have full knowledge of beverage lists and promotions, all menu items, garnishes, contents and preparation methods.
• Ensure the front and back areas meet standard for cleanliness, proper set up, sufficient supplies and equipment (HACCP)
• To perform any other duties that may be assigned by the Management.

• Able to work independantly and must be a team player
• Perform cutting, marinating, slicing etc
• Able to create small menu for take away food
• Work closely with central meat processing team and marketing to promote on the products
• Handling point of sales processes
• Able to provide Customer Service and good interpersonal skill in communication
• One must love to meet and talk to people
• One must have passionate in his/her job
• Locate in Bukit Timah ( 1 Jalan Bingka )

The Housekeeping Attendant is responsible for all cleaning duties as appropriately assigned by the Cabin Crew Manager and Hotel Manager to maintain an efficient housekeeping operation in the hotel.

Main Responsibilities

• Ensures that all hotel public areas such as the hotel lobby, lounge, gym and all guest walkway areas are well cleaned in accordance to the room cleaning standards as outlined by the hotel.
• Ensures that guest rooms are well cleaned in accordance to the room cleaning standards as outlined by the hotel.
• Ensure all proper and appropriate amenities such as baby cot requests are placed in room for check-in.
• Ensure that all room status are updated for proper assignment of rooms.
• Ensures that assigned floor pantry areas are well stocked, neat and do not breach fire safety regulations.
• Finishes all jobs assigned according to the work schedule of the day.
• Reports all incidents and missing items immediately to the Cabin Crew Manager.
• Perform tasks as assigned by the Cabin Crew Manager, or Hotel Manager.

Knowledge, experience, skills required

• Ability to perform effectively under high pressure, self-motivated, high energy and enthusiastic.
• Basic understanding of the English language is essential.
• Able to do shift work; work on weekends, eve/public holidays as and when assigned.

Brief description of the Restaurant

The Flying Squirrel is a hole in a wall Sushi Bar located in Singapore's CBD. Best Chirashi bowls in town.

Job Descriptions

• preferably with 2 years experience
• Japanese cuisine expertise is much preferred
• will be expected to do inventory checks
• required to do ordering also
• salary range $2500-$2800

Job Requirements

• 2 years of Similar experience

Working hours

• Split Shift 8-10 hours a day.