Total 3,018 F&B / Tourism / Hospitality job vacancies in 8 MARINA VIEW SINGAPORE

• Working days: Monday - Friday
• Working Hours: 10am - 6pm | 2pm-6pm Partime
• Salary: $1500-$1700
• Location: Ubi Ave

Responsibilities:
Cleaner

• To sweep and mop floors daily.
• Vacuum classroom floor, mop classroom floor with disinfectant, clean and wash classroom tables, chairs and school equipment and devices.
• Ensure toilets and hand wash basins throughout the centre are stocked toilet paper and hand soap.
• To empty all waste, rubbish and recyclables in the appropriate disposal area.
• Perform any other duties assigned by your superiors.

Cook

• Simple cook for student
• Ensure hygiene of kitchen, wash dishes

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

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: R24120303

Working days: Monday - Friday
Working Hours: 10am - 6pm | 2pm-6pm Partime
Salary: $1500-$1700
Location: Ubi

Responsibilities:

Cleaner

• To sweep and mop floors daily.
• Vacuum classroom floor, mop classroom floor with disinfectant, clean and wash classroom tables, chairs and school equipment and devices.
• Ensure toilets and hand wash basins throughout the centre are stocked toilet paper and hand soap.
• To empty all waste, rubbish and recyclables in the appropriate disposal area.
• Perform any other duties assigned by your superiors.

Cook

• Simple cook for student
• Ensure hygiene of kitchen, wash dishes

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

· Prepare monthly payroll including casual labour wages within the given deadline

· Oversee and administer payroll deductions for group insurance, tax deposits, and garnishments

· Audit attendance sheets, overtime, leaves and other deductions submitted by Human Resources and other departments

· Ensure that income tax rates and compulsory employee and employer contributions are in accordance with the government regulations

· Ensure timely submissions of CPF, IR8A, IR21 and other tax related matters

· Prepare monthly payroll, headcount and other ad-hoc reports

· Prepare payroll journal voucher for general ledger posting

· To resolve payroll discrepancies if any

· Reconcile house fund on a daily basis and keep the safe neat and tidy

· Prepare daily bank deposit and General Cashier’s report in timely manner

· Ensure sufficient funds are on hand for daily hotel operation, and supply change to Team Members

· Report immediately any missing envelope and cashier discrepancies to the Account Receivable/ Finance Manager

· Processes all petty cash and due back for reimbursement

· Perform control checks as mandated by Hilton’s policies and procedures and SOX requirements

Perform any other payroll-related functions directed by Finance Manager

SUMMARY

The Senior / Accounts Executive verifies the daily revenue of the Hotels. He/she is a member of the accounting staff and works under the supervision of the Finance Manager/Accounts Manager. He/she must ascertain that all daily income that should be received by the Hotels is actually recorded and he/she will complete the various reports reflecting the Hotels’ income. In doing so, he/she will audit the work of the Night Auditor, Front Office staff and F&B staff, which affect the Hotels’ income.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Audit daily revenue from folios and vouchers given by The Night Auditor, Front Office staff and F&B staff. This consists of balancing the total checks, vouchers and total posting against the posting journals.
• Check the accuracy of data transfer from Opera and Infrasys to Sun System
• Prepare the daily revenue report.
• Undertake the regular administrative and accounting controls.
• Compile void checks and Officer Check/Entertainment Check summary
• Check the accuracy of incentive claims which are based on the Hotels’ revenue
• Witness Cash counts performed by the General Cashier
• Perform any other related duties as may be assigned by the Finance Manager/Accounts Manager

We are seeking a professional and experienced Chef de Rang / Service Executive to join our team. We are looking for someone with strong passion for hospitality, excellent customer service skills, and the ability to work effectively in a fast-paced environment. This position will play a key role in ensuring our guests have a memorable dining experience by providing top-notch service and maintaining high standards of presentation and cleanliness.

Job Description:

• Provide exceptional service to guests
• Set up and prepare tables for service, including polishing cutlery and glassware, arranging table settings, and ensuring cleanliness
• Take orders accurately and ensuring dishes are served in accordance to the standards
• Maintain in-depth knowledge of the menu, including specials, dietary restrictions, and provide recommendations to guests.
• Process payment accurately and professionally
• Maintain high level of standards of hygiene and cleanliness
• Assist in training junior level service team members

Requirements

• Ability to work and collaborate in a team
• Proven experience as a Chef de Rang / Service Executive in a high-end restaurant or hotel.
• Excellent customer service and communication skills.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment and handle pressure.
• Professional appearance and demeanor

You may submit your application through mycareersfuture.

• Ensure efficient management of food supply at the center while maintaining a safe and sanitary kitchen environment in accordance with quality standards.

Requirements

• At least 1 years of working experience in food preparation or kitchen management.
• Knowledge of food safety regulations and procedures.
• Ability to work well in a team and communicate effectively.

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

Reg No. R21100996

The managing 's responsibilities include developing and implementing strategic plans and

company policies, maintaining an open dialogue with stakeholders, and driving organizational

success.

-To be successful as a manager you should be able to manage and advance a business's strategic

objectives. Ultimately, an outstanding Manager is an exceptional leader, drives a company's

strategic visions, and is adept at crisis management

-Maintaining positive and trust-based relations with business partners, shareholders,

Job Scope

• Support Chef de Cuisine and Sous Chef to run daily kitchen operations
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met
• Equip with knowledge of food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
• Commit to serving and producing high quality food standard, applying “First in First out!” Best kitchen practice and adhering to stringent hygiene standards
• Ensure the food production follows the flow from when it gets delivered to the guest plate; be in control of the step by step preparation
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimise waste and spoilage to expenses in line with budget
• Foster and promote a cooperative working climate, maximising productivity and employee morale
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position
• Work inside and continuously maneuver in and around all the Kitchens

Job Requirements

• Good knowledge in Western Cuisine
• Certification in Culinary
• Minimum 5 years of supervision position experience in a 4-5 star hotel or quality restaurant
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Excellent logistical, culinary and leadership skills
• Willing and able to do shift work
• Have a well-groomed and professional appearance

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

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.

Job Description

• Responsible for all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management, in line with the direction of the Executive Chef
• Must be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help build the branding and sales of the restaurant.
• Established excellent standards of food quality and production, be the main controller in assuring consistency of all the products that leave the kitchen.
• To hold regular meetings with staff to discuss food quality and production along with coming up with solutions to maximise revenue opportunities through competitive pricing of F&B products and services.
• To lead and guide all the other chefs in the restaurant while developing and maintaining good staff relations with all other sections of the restaurant through cooperation and teamwork.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with minimum 5 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant.

Please apply via mycareersfuture

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

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: R24120303

• Oversee the planning, organization, direction, and supervision of all production activities to achieve timely delivery and maintain quality standards.
• Achieve maximum efficiency in utilizing manpower, machinery, and materials.

Requirements:

• Degree in Food Technology or equivalent
• At least 2 years of experience in food/beverage manufacturing environment.

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: R22111604

The Reservations Sales Executive shall be responsible for answering incoming calls from potential guests and travel agents, for closing sales, and for guaranteeing a constant revenue by providing quality services through the efficient handling of room bookings and providing clients and guests with booking recommendation and advice. This position also requires the detailed administration of reservation requests, and ensures efficient and accurate output and confirmation of all reservations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Effectively handle requests from guests, companies, travel agents via phone or emails while ensuring guest satisfaction.
• Convert as many of reservation requests into confirmed reservations, then carefully input the booking information into reservation system.
• Building package suitable to guest requests, making reservation of other service (visa, transfer, tickets, tours) based on guest’s booking/requests.
• Propose promotion programs/package for increase sales of rooms and revenue.
• Meet target on monthly revenue (on both averaged daily room rate and occupancy rate).
• Assists with all Front Desk duties such as processing room reservations, guest’s check-ins/check-outs, cancellations, payment etc.
• To ensure that all reservations are recorded following established procedures with full and clear information and that they are inputted accurately and promptly onto the system.
• To exercise effective listening to capture relevant information and provide a premium experience for the guest
• To liaise with all departments to ensure the best service is provided to our customers.
• To ensure that all work meets company standards and is according to training given; all function paperwork must be accurate and complete, including, guest preferences, booking supplements and payment details.
• To undertake general administration duties.
• To observe the Company’s rules and procedures and carry out any reasonable request made by their Manager, Supervisor or the Duty Manager.
• Undertake any other duties as dictated by the Hotel’s Management from time to time

The managing 's responsibilities include developing and implementing strategic plans and

company policies, maintaining an open dialogue with stakeholders, and driving organizational

success.

-To be successful as a manager you should be able to manage and advance a business's strategic

objectives. Ultimately, an outstanding Manager is an exceptional leader, drives a company's

strategic visions, and is adept at crisis management

-Maintaining positive and trust-based relations with business partners, shareholders,

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

1) Trainee
Salary : $2000

2) Tea Barista
Salary : $2500

3) Senior Tea Barista
Salary : $2800

• Working Days : 5 Days [ 44 Hours Rostered Schedule ]
• Working Location : Island Wide [ Outlet to be allocated upon interview ]
• 7 days annual leave
• Training centre at Tai Seng - 3 weeks training with test for all roles

Responsibilities:

• Greeting customers in a friendly manner and manage customers queries in a timely and efficient manner
• Prepare beverage according to standardized recipes and customer preferences
• Utilize proper brewing techniques and equipment to ensure the quality and consistency of each beverage served
• Provide friendly and attentive customer service, greet customers warmly and assist them in selecting their beverage based on their preferences and dietary restrictions
• Prepare drinks by following the prescribed recipes and preparation techniques
• Accurately process customer orders, handle cash and electronic payments
• Act in compliance to operational policies and procedures
• Maintain cleanliness and sanitation standards in the tea barista area, including brewing equipment, serving utensils, and workstations to meet the requirements of Health & Safety and Hygiene Protocol
• Ensure sufficient stock at all time by monitoring tea inventory levels, reporting discrepancies, restocking supplies handling stock delivery upon arrival as needed and communicating inventory needs to management

Requirement:

• Relevant experience in f&b industry

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Oversee the planning, organization, direction, and supervision of all production activities to achieve timely delivery and maintain quality standards.
• Achieve maximum efficiency in utilizing manpower, machinery, and materials.

Requirements:

• Degree in Food Technology or equivalent
• At least 2 years of experience in food/beverage manufacturing environment.

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: R22111604

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

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: R24120303

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

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: R24120303

Job Responsibilities

• Be responsible for taking reservations, answering the phone, responding to any guest requests.

• Greet each guest warmly. Be helpful, welcoming and pleasant towards each Guest.

• Seat the guests in the restaurant according to designated rotation plans. Seat Guests evenly and fairly at various stations of the restaurant.

• Personalize each guest experience by using the guests names where known. Acknowledge each special occasion where known. Pass on the relevant guest information to the Captains and Server Attendants.

• Thank Guests for patronizing the Restaurant as they leave.

• Maintain the Guests profile and history, taken note of all special occasions and dates for example birthdays, wedding anniversaries, etc.

• Relay all Guest comments to the Manager and Assistant Manager.

• Carry out any other duties as assigned by the supervisor.

Job Requirements

Education & Certification

• Minimum Secondary school education with "O" Level passes; Diploma in any field is an advantage

Experience

• Minimum 1 year experience in customer service / guest contact roles, preferably in a hospitality organization

Other Prerequisites

• Willing to work various shifts, including mornings and afternoons, as well as on public holidays

• Possess a well-groomed, clean and professional appearance

• Able to communicate effectively with both English and Mandarin-speaking guests

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.
Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Job Responsibilities

• Provide friendly, excellent service to all Guests by escorting them to their respective seats.

• Assist staff to perform preparation, table set up and ensure the proper handling of all operating equipment.

• Assume at all times a pleasing and helpful attitude towards each Guest.

• Handle politely and channel all telephone messages received and handle reservations.

• Direct Guests to their table and remember to scatter the Guests evenly at various stations of the restaurant.

• Handle and solve any concerns and questions from customers.

• Supervise servers to ensure excellent customer service is provided every time.

• Support Assistant Manager and Department in achieving all goals and Key Performance Objectives.

Job Requirements

Education & Certification

• Diploma/Degree in hospitality or related field preferred

Experience

• Minimum 1 year at supervisory level

Other Prerequisite

• Food Safety, leadership training program.

• Able to communicate effectively with both English and Mandarin-speaking guests

• Willing to work various shifts, including mornings and afternoons, as well as on public holidays

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.
Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

• Ensure efficient management of food supply at the center while maintaining a safe and sanitary kitchen environment in accordance with quality standards.

Requirements

• At least 1 years of working experience in food preparation or kitchen management.
• Knowledge of food safety regulations and procedures.
• Ability to work well in a team and communicate effectively.

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

Reg No. R21100996

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking a skilled and enthusiastic Commis to join our culinary team. As a Commis , you will assist in the preparation of food items across various kitchen sections, ensuring the highest standards of quality and efficiency are maintained.

Principal Accountabilities

1. Assist in the preparation of food products in accordance with recipes and standards set by the restaurant.
2. Support the Chef de Partie and other kitchen staff in executing daily tasks efficiently and accurately.
3. Maintain cleanliness and organization of work areas, including storage areas and kitchen equipment.
4. Follow proper food handling and sanitation procedures to ensure food safety and hygiene standards are met.
5. Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste.
6. Adhere to portion control and presentation guidelines to maintain consistency in food quality.
7. Collaborate with team members to ensure smooth kitchen operations and timely food service.
8. Assist in stocktaking and inventory management as directed by the Chef de Partie or Sous Chef.
9. Perform other duties as assigned by kitchen management to support overall restaurant operations.

Communication & Working Relationships:

• Communicate effectively and professionally with kitchen colleagues and supervisors to ensure smooth coordination of tasks.
• Collaborate with other members of the culinary team to maintain a positive and productive work environment.

Knowledge, Skills, and Experience:

1. Previous experience in a kitchen environment preferred.
2. Basic understanding of culinary techniques and food preparation methods.
3. Ability to follow instructions and work as part of a team.
4. Strong attention to detail and commitment to maintaining high standards of cleanliness and hygiene.
5. Flexibility to work various shifts, including weekends and holidays, as required.
6. Willingness to learn and grow in a fast-paced culinary environment.

Physical Requirements of the Job:

• Moderate physical activity, including standing for extended periods and lifting/carrying objects up to 20 kilograms.
• Exposure to high temperatures and potential hazards in a kitchen environment.
• Ability to work in a fast-paced and demanding setting while maintaining focus and attention to detail.

If you are passionate about culinary arts and eager to develop your skills in a dynamic restaurant environment, we encourage you to apply for the position of Commis 3 at SUSHISAMBA Singapore. Join our team and contribute to delivering exceptional dining experiences that reflect our unique fusion cuisine.

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

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: R24120303

• 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