Total 3,192 F&B / Tourism / Hospitality job vacancies in 3 changi business park crescent changi business park singapore

• Obtains profit contribution by managing staff and establishing and accomplishing business objectives.
• Builds company image by collaborating with customers, government, community organizations, and employees; and enforcing ethical business practices.
• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; cultivating a climate for offering information and opinions and providing educational opportunities.
• Develops strategic plan by studying technological and financial opportunities, presenting analysis, and recommending objectives.
• Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; and making mid-course corrections.
• Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; and coordinating actions with corporate staff.
• Maintains quality service by establishing and enforcing organization standards.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
• Contributes to team effort by accomplishing related results as needed.

Human Resource and Admin Executive/Senior HR Executive

Working Day: 5 Day (Mon - Fri)

Working hours: 9am - 6pm

Working Location: Havelock Road

Salary: $2,800 - $4,000

Job Description

Human Resource

• Job advertising & shortlisting
• Liaise with outsourced payroll vendor on monthly payroll
• Work pass applications
• Submit claims and grants
• Arrange training for employees
• Submit WICA and FWMI claims
• Manage employee attendance, leaves and scheduling

Office Administration

• Attend to incoming calls
• Collect and distribute daily mails
• Ensure the maintenance of the copier, laminator, and other company equipment
• Ensure proper filing of documents
• Maintain and keep track of office supplies/equipment/vendors and source for cost-effective vendors
• Undertake a special project or assignments that are assigned to you from time to time by the Company

Requirements:

• Minimum a Diploma in HR/Management/Business related discipline with at least 3 years relevant experience
• Knowledge of Employment Act & familiar with all types of work passes processing online
• Experience/knowledge of Infotech payroll system & F&B/restaurant industry will be an added advantage
• Able to commence work within short notice

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

• 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

Job Overview:

As a Sous Chef, you will play a crucial role in supporting the Head Chef in overseeing kitchen operations. You will be responsible for managing kitchen staff, ensuring efficient production, maintaining quality standards, and adhering to safety regulations. Your expertise in team management, decision-making, and culinary skills will contribute to the overall success of our culinary team.

Responsibilities:

• Demonstrate effective leadership by fostering a positive team environment.
• Exhibit strong man-management skills to motivate and guide kitchen staff.
• Promote team-building spirit within the workplace.
• Assist in planning and executing staff rosters based on workload and requirements.
• Efficiently deploy staff to meet production demands and maintain optimal workflow.
• Interpret menu specifications and estimate raw material requirements.
• Plan production schedules and assign tasks to kitchen staff.
• Adapt to menu changes and ensure updates are communicated and implemented.
• Produce meals according to client requests, especially in the absence of the Head Chef.
• Make informed decisions to ensure the timely and accurate preparation of meals.
• Conduct timely and accurate ordering of raw materials based on load requirements.
• Implement proper stock control and rotation procedures to minimize waste and maintain quality.
• Supervise meals produced to meet menu specifications, production schedules, and the menu cycle.
• Monitor the performance of kitchen machines and equipment.
• Report any malfunctions promptly to ensure continuous kitchen operations.
• Prepare adhoc special requests efficiently and with attention to detail.

Qualifications:

• Culinary degree or equivalent experience.
• Proven experience as a Sous Chef or similar role.
• Strong understanding of kitchen operations, menu planning, and production processes.
• Excellent communication, problem-solving, and decision-making skills.
• Ability to work under pressure and adapt to changing situations.
• Flexibility to work irregular hours as needed.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours or weekend if needed

• Obtains profit contribution by managing staff and establishing and accomplishing business objectives.
• Builds company image by collaborating with customers, government, community organizations, and employees; and enforcing ethical business practices.
• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; cultivating a climate for offering information and opinions and providing educational opportunities.
• Develops strategic plan by studying technological and financial opportunities, presenting analysis, and recommending objectives.
• Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; and making mid-course corrections.
• Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; and coordinating actions with corporate staff.
• Maintains quality service by establishing and enforcing organization standards.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
• Contributes to team effort by accomplishing related results as needed.

Hays is currently partnering with a household name in hospitality in Asia to recruit a Hotel Manager for a centrally located hotel in Singapore.

This role is immediately available, and the company is seeking Hotel Managers with experience in the local Singapore market.

You will be given the autonomy to run your own property and a clear career path to progress to Area Manager.

To find out more or apply please send through a copy of your CV or call Justin Thomas, Business Director +65 6027 1967.

EA Reg Number: R23112697| EA License Number: 07C3924 | Company Registration No: 200609504D

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience, ensures that kitchen hygiene and safety standards are meet, through active supervision of the Steward Supervisor, Steward Attendant and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction.

Primary Responsibilities  

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

• Conducts briefing and makes deployment to Stewarding colleague daily.
• Makes daily round to check for cleanliness and quality of all operation equipment and kitchen equipment.    
• Takes ownership of all operation equipment, kitchen equipment and hotel property.
• Operation checks, to ensure work flow and system are in order and hygiene standards meet expectation.
• Always communicates with F&B and Culinary team and fellow colleagues to find out about the work flow system and makes improvement with the collaboration system if required.
• Manages team with efficiency of work in the washing of dishes and kitchen equipment.
• Works closely with both the F&B and Culinary teams so as to build a strong collaboration between various team.
• Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover. 
• Oversees that all washed equipment are clean and sanitised.
• Oversees proper handling of all operation equipment so as to avoid or minimise breakage.
• Ensures adequate supply of operating equipment in F&B outlet through coordination with all F&B outlet managers, through order, delivery, and by monitoring lost through breakage or missing.

Manages the Cleanliness and Safety of all Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contactor to follow up on any unclean area and equipment, and conducts kitchen inspection twice a week. 
• Manages the team to check on functional operation of each Dish Wash Machine, co-ordinate and follows up with Engineering and chemical technician for any faulty issues.
• Manages the garbage collection schedule and also ensures that the recycle program is conducted as per established. 
• Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.
• Oversees the sanitation of all operation equipment are done as per kitchen’s hygiene standards requirement.
• Oversees that the work procedure in the kitchen are carry out as per HACCP’s requirement and the safety aspect is in line with WSH. 
• Oversees that all HACCP check-list and documentation are updated on a daily basis.
• Leads all the kitchen walk through (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

• Makes routine rounds within the kitchen area during meal periods.
• Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and to have regular team meetings.
• Drives constant service and system improvement and to be entrepreneurial.
• Strong leadership and interpersonal skill.
• Must be able to lead the team confidently at all times and always practice to lead by example. 
• Manages the provision of operation supplies, cleaning equipment, and chemical, monitor and control the amount of usage.  
• Induction and training of Steward Attendant and Supervisor in technical skill and process as outlined in the Keys to Success manuals.
• Must oversees the team member grooming and personal hygiene practice to meet with hotel requirements.  
• Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply). 
• Manages the team to adhere with the Hotel recycle program.
• Competency in the yearly internal and external hygiene audit. 
• Manages and oversees the operation equipment storeroom / chemical storeroom / cleaning supply storeroom.
• Creates a Friendly and Heartist® working environment within the team.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guideline to lead the team and constantly getting feedback from team member and other colleague. 
• Understands emergency procedure, health and safety requirement.
• Maintains collaborative working relationship with colleague and supervisor/manager
• Participates in departmental leadership activity as a member of the team and continually conducts training for the team member.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Ensures that safe work practice is followed including emergency procedure.
• Must be certified with Occupational First Aid Course.
• Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
• Oversees the pest-management in the pantry and kitchen area.
• Attends the weekly Catering Meeting, gathers surficial information, co-ordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

Primary Responsibilities:

The Director of IT is responsible for the following task but not limited to the below:

• Oversee hotel IT Services team from managerial aspects and provide guidance to ensure all technology based questions can be answered promptly.
• Manage the day to day operations and scheduling of IT colleagues.
• Ensure that the team consistently provides a high level of operational stability for property based technology, and high levels of service and support to colleagues and guests
• Maintain and promote core technology standards and maintain Accor best practices in respect to property systems.
• Ensure that Accor Technology Policies and Procedures are carried out, according to The Finance & Accounting Policy Manual and as outlined in the Systems Manager user Guide.
• Provide technical expertise and project management for all technology projects.
• Provide twenty-four hour support for mission critical systems as documented in the service escalation document.
• Attend operational meetings as required.
• Effectively communicates technology related plans, actions and decisions with the hotel team.
• Contribute to Technology Services knowledge base.
• Implement and maintain backup and emergency procedures to ensure integrity of programs and data at all times.
• Be fiscally responsible by adhering to set budgetary guidelines.
• Provide point of escalation support to Accor team.
• Assist and support the hotel’s strategic plan implementation.

The Stewarding Supervisor is responsible for maintaining the cleanliness and quality of all F&B and kitchen equipment and areas so that all guests will enjoy a safe and wonderful dining experience and kitchen hygiene standards are met, through active supervision of the Steward Attendant and with the commitment to complete the job well.

Primary Responsibilities

Maintains the Cleanliness and Quality of Food & Beverage and Kitchen Operation Equipment

• Allocation of daily task to Steward Attendant, work with close supervision.
• Efficiency of work in dish wash and kitchen equipment.
• Takes ownership of all OE, kitchen, Hotel equipment.
• Operation checks to ensure work flow are in order and hygiene standards are met with expectations.
• Works closely with both the F&B and Culinary teams to build a strong collaboration between various teams.
• Timeliness of dish cleaning, returning dish for reuse during high business turnover.
• Ensures all wash equipment are clean and sanitised.
• Makes sure of proper handling of all OE so as to avoid or minimise breakage.
• Ensures that all OE are sufficient during meal operation.

Maintains the Cleanliness and Safety of the Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, co-ordinates with Night Cleaning Contactor to follow up for any unclean areas and equipment , assists the Assistant Executive Steward to inspect the cleanliness of the kitchen twice a week.
• Checks the functional operation of each Dish Wash Machine, co-ordinates and follows up with Engineering and chemical technician for any faulty issues.
• Co-ordinates with the collection of the garbage in the kitchen and check on the recycle process.
• Maintains that the kitchen floor is clean and dry at all time , also look out for any potential safety hazard issue and tries to eliminate it immediately, Should it not be successful, to notify the Assistant Executive Steward and ask for advice.
• Sanitation of all OE are critical according to the kitchen’s hygiene standard.
• Must update all HACCP check-list and documentation on a daily basis.
• Be involved in all the kitchen walk through.

Supervisor of the Stewarding Team

• Must have strong leadership and interpersonal skill.
• Must be able to lead the team at all time.
• Induction and training of Steward Attendant in technical skill and process as outlined in the keys to success manuals.
• Must be the team OJT Trainer.
• Assists the team to meet with the hotel’s grooming requirement and have good personal hygiene practice.
• Coaches Steward Attendant to constantly improve or maintain performance, gives guidance where performance is below expectation.
• Oversees the provision of operation supplies, cleaning equipment, and chemicals.
• Assists the Management to control the expenditure and cost within the budget (OT / CL / Supply).
• Actively involves with the Hotel recycle program.
• Offers support when situation require.
• Competency in the yearly internal and external hygiene audit (departmental goal).
• To have some Store Management skills (OE Storeroom/Chemical Storeroom/Cleaning supply Storeroom).
• Assists the management to build a friendly and heartist working environment.
• Constantly find ways and means to make improvements for the team.
• As one of the leader in the team, you must always lead by example.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Participates in departmental leadership activities as a member of the team and continually conducts training for the team member.
• Follows Hotel and Departmental guidelines to lead the team.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Understands emergency procedure , health and safety requirement
• Ensures that safe work practice is followed including emergency procedures.
• Must be certified with (Occupational First Aid Course).
• Actively involves with Hotel Emergency Evacuation Exercise (CERT).
• Maintains collaborative working relationships with colleagues and supervisor/manager.
• Must be able to accomplish on time any assignment given by the management.
• Actively involved with Hotel activity.

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

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

- Assisting Senior Chef

- order food supplies and kitchen equirement as needed

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

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

We are a MNC company looking for an Accounts Assistant

Main Job Tasks and Responsibilities:

· Assure timely and accurate invoicing

· Liaise with suppliers to ensure timely receipt of purchases invoices, credit notes and delivery notes

· Process suppliers' invoices which includes verification of invoices and ensure supporting documents are in order

· Post and issue sales invoices to customers

· Prepare courier of documents to customers and third parties

· Communicate with suppliers and customers on invoicing related matters

· Support in preparation for financial audit

· Issue statements of account to customers and vendors, if necessary

· Any other ad-hoc activities assigned

Education and Experience:

· Accounting diploma, Higher Nitec in Finance / Accountancy/Banking

· Proficiency in Microsoft Office

We require Ticketing Officer that is able to

-protray good self image

-handle pos

-ushering duties

-communicate in English

-explaining of products and service to customer

-work in a team

Roles and responsibilities not limited to the above

Dome Bakery is an artisanal bakery specialising in brownies conveniently located at Chinatown (4min walk from Chinatown & Maxwell MRT stations).

We’re growing our team and looking for a committed individual who is able to work independently, hardworking and enjoys friendly conversations with people! We love to have you in our team if you have a passion for baking & a heart to serve!

Job Responsibilities:

• Order taking and serving customers, maintain good customer service at all times

• Prepare and produce bakes, follow standard operation procedures/ recipes given to ensure quality and consistency in the final products

• Fulfill and pack orders in a timely and accurate manner

• Stock-take of ingredients inventory and maintain sufficient inventory levels

• Assist in R&D of seasonal bakes

• Prepare and serve coffee/ tea

• Maintain cleanliness of the Front of House and Back of House at all times

• Other ad hoc duties assigned

An ideal candidate should be:

• Highly responsible, pro-active and demonstrates a great attention to detail

• Able to multi-task and work with a sense of urgency in a fast paced and dynamic environment

• Able to work independently with minimal supervision

• Able to deliver good customer service

• Min. 1 year of relevant F&B work experience

• Any prior experiences working as a barista is a plus (if not, training will be provided)

• Able to understand and speak fluent English

We strive to create a working environment where you will enjoy working at and look forward to welcome you in our team! :)

* 5-day work week

* Completion bonus will be given (terms & conditions apply)

We require Operation Executive that is able to

-Supervise team mate

-handle customer enquiry

-scheduling staff

-protray good self image

-handle pos

-ushering duties

-communicate in English

-explaining of products and service to customer

-work in a team

Roles and responsibilities not limited to the above

Head Chef responsibilities include:

Controlling and directing the food preparation process and any other relative activities

Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings

Approving and “polishing” dishes before they reach the customer

Job brief

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 require Marketing Executive that is able to

-Social media posting

-Supervise team mate

-handle customer enquiry

-scheduling staff

-protray good self image

-handle pos

-ushering duties

-communicate in English

-explaining of products and service to customer

-work in a team

Plus point if can do artwork and video editing

Roles and responsibilities not limited to the above

Job Responsiblities Commis Cook | Sous Chef

• Ensure the quality and standards of the foods are in sync with company's requirements.
• Ensure preparation and presentation are of the highest standards
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Control and manage food costs and wastage
• Ensure cleanliness and hygiene are in line with NEA requirements
• Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.
• To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager as well as Assistant Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang 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 Chef De Rang 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 silverware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Requirements

• Degree in Hospitality, Restaurant Management, or other.
• Individuals with 1-2 years of experience in a fine dining restaurant/Michelin-starred establishment or similar setting.
• Passion to develop career in a fine dining restaurant.
• Able to work shifts, weekends and public holidays.

Send your resume to [email protected]

JOB DESCRIPTION 

- Provide support and assistance in day-to-day corporate secretarial matters 

- Assist in preparing resolutions and minutes of meetings 

- Regularly review/update and maintain proper records of clients’ KYC/CDD compliance 

- Maintain proper updates of companies’ registers and statutory records 

- Ensure compliance with relevant statutory and regulatory requirements by both the company and clients 

- Maintaining company and clients’ common seals/company stamps record 

- Data entry and update the Company’s computer system for corporate secretarial software

- Working as a team within the corporate secretarial department to ensure timely progression of workflow, quick turnaround time of clients’ work and maintaining high level clients’ services

- Other ad-hoc duties or assignments

REQUIREMENTS 

- Prior experience in corporate secretarial work is a great advantage but inexperienced candidates with relevant certs are welcome as well 

- Possess Degree/Diploma in Business Administration or Law 

- Holding or currently pursuing corporate secretarial qualifications (SAICSA) would be advantageous 

- Excellent written and spoken communication skills in English 

- Pro-active, a good team player and able to work independently

We can offer extensive on-the-job-training and coaching to the right candidate in an environment that is fast paced and friendly. We believe in helping members of our team develop so that they can add to their skills and grow into bigger roles with the company.

The Assistant Food and Beverage Sales Manager is responsible for working to achieve the strategic goals of the hotel, specifically in Food and Beverage outlets sales. Sales segments can be sub-categorized into corporate, social events, weddings, conference services and tours / wholesale. This position is also responsible to follow through on all matters pertaining to F&B events and functions in the hotel as well as the servicing of conference groups.

Primary Responsibilities

Achieves Both Individual and Team Revenue and Profit Goals as Per Budget and Forecast

• Achieves sales objectives and measureable goals set by management in terms of revenue as well as other financial KPIs based on budget.
• Proactive development of new businesses for key accounts and special events, working closely with the room sales and event sales team.
• Establishes close working relationships with existing guests.
• Understands the needs of the ever-changing market.
• Strong conversion in corporate / wedding enquiries.
• Presents hotel’s products and offerings to guest.
• Efficient negotiation and upselling to maximize revenue.
• Ability to innovate with the hotel offerings and creative selling for both outlets and banquet venues.

Focuses on Meeting Planner and Guest Experience

• Ensures the accuracy of bookings, event requirement and restaurant event order at all times.
• Familiarises with the house system. (Opera, Social Tables, Resdiary)
• Timeliness in responding to enquiries from various platforms.
• Uses a Heartist® approach – make the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Focuses on the client experience and is present pre and post events.

Delivery of a Successful Event

• Effective communication among colleagues (inter departments) in a timely manner.
• Evaluates guest satisfaction and encourages continuous work improvement.
• Maintains a good working relationship with external suppliers.

Contributing to the Hotel Goal

• Cross selling of hotel guest rooms, spas, florist and any revenue generating sources to support the hotel’s achievement of its overall revenue goal.
• Active participation in departmental meetings and trainings.
• Identifies and proposes improvement on quality of Events and F&B experiences where necessary.
• Contributes to the hotel’s CSR efforts by supporting the Planet 21 program.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.

Responsibilities

• Attends daily shift briefings to colleagues in the Banquet Kitchen.
• Supports, leads and motivates colleagues.
• Ensure the storeroom requisitions are accurate to minimize repeat visits.
• Performs tasks to the standards & expectations set forth.
• Ensures proper hygiene as per Singapore requirements and all health and safety, fire and emergency procedures.
• Completes all grooming, spot check and temperature control sheets as required.
• Maintains cleanliness and proper rotation of product in all chillers.
• Minimizes wastage and spoilage.
• Prepares and submits forms and reports on time as directed.
• Reports any engineering defects to immediate supervisors.
• Communicates daily with supervisors and ensures open communication.
• To support the senior team members in communicating food consistency & quality
• Daily checks of all mis en place to ensure freshness & quality standards
• Strives to develop as a leader by attending courses when offered
• Assigns and follow up tasks as dictated by business volume and supervisors
• Attends meetings and training as required by supervisors.

Requirements:

• Candidates with prior 2 years of working experience will be preferred.
• Customer service focus.
• High level of flexibility and adaptability.
• Basic English language proficiency.
• Strong Team Player.
• Physically Healthy.

Why Join Us?

· Encouraging Work-Life Balance.

· Good Career Development Opportunities.

· Work with a Small and Vibrant Team.

· Opportunity to Wear Many Hats and Gain Different Sets of Skills.

Job Description

DUTIES & RESPONSIBILITIES

• To oversee kitchen and kitchen crew.
• To ensure adequacy of supplies at the cooking stations.
• To prepare ingredients that should be frequently available.
• To follow the guidance of the sous chef or head chef and have input in news of presentation or dishes.
• To put effort in optimizing the cooking process with attention to speed and quality, and to control food wastage.
• To maintain a clean and neat work area.
• To maintain the high standard of hygiene and sanitation.
• To maintain the personal grooming.To work with fellow worker effectively and harmoniously.
• To check and maintain the cleanliness of the work area and kitchen storage.
• To write and follow the duty roster for section.
• To train cooks and trainees.To taste the food before serving including quality.
• To be familiar with kitchen equipment and utensils procedure and usage.
• To maintain the rotation of items used in Kitchen Department.
• To be familiar with emergency breakdown procedures, safety and accident prevention in the kitchen.
• To notify the out of service equipment and submit to Head Chef.
• To check and maintain the procedures of closing duties.
• May be requested to perform other related or unrelated duties as and when required by the management.

5/6 Days Work Week | AWS & Performance Bonus | Family Care Leave | Medical & Dental Benefits

We are looking for a Full-Time Housekeeper to upkeep the general cleanliness of our premises. Taking care of our cabins and general maintenance duties, your tasks are important in ensuring that our guests always enjoy a clean and comfortable stay at KINN.

Responsibilities

• Ensure that all areas of the hotel premises are cleaned and well maintained
• Cleaning of guest rooms, dorms and capsules according to Hotel P&P Standards
• Cleaning of shared toilet/shower rooms for capsule only hotels
• Cleaning of public area such as lobby, lounges and pantries
• Maintain all cleaning supplies and equipment, in a safe and sanitary condition
• Report and fault or damages in the various locations in the hotel
• Inspect and turn all linens for outgoing washing or returning from laundry contractor
• Respond to any Housekeeping calls from guest or Supervisors as and when required
• Update daily cleaning report and submit to Supervisor at the end of shift for checks and filing

Requirements

• Good disposition, interpersonal, meticulous and detail oriented
• Possess a positive attitude to learn and grow with the company
• Comfortable working in a fast paced environment and shift work is required.
• The nature of the job is physically demanding, such as climbing, changing linens and lifting laundry loads etc.
• No experience required, training will be provided.

• Provide excellent Food & Beverage services to the guests according to the standards of the hotel
• Demonstrate thorough knowledge on products, menus and equipment
• Run a given section efficiently and smoothly;
• Monitor the quality and quantity of all food and beverage served
  
• Possess GCE ‘N’ Level qualifications and above
• Prior experience in a similar capacity is an advantage
• Good command of spoken and written English
• Service oriented
• Cheerful and pleasant personality
• Able to work on rotating shifts, weekends and public holidays