Total 3,006 F&B / Tourism / Hospitality job vacancies in 8 MARINA VIEW SINGAPORE

Job Descriptions

• Introduces guests to the menu items and specials
• Takes table orders and send to kitchen for fulfilling.
• Anticipate guests needs to accommodate them and provide an exceptional guest experience.
• Ensure that restaurant spaces are always clean and tidy, well decorated and serene atmosphere is maintained.
• Ensure optimal distribution of tables
• Need to be dedicated team player, flexible and willing to help others at busy times as and when required.
• Cashiering and settlement for POS.
• Other duties as required.

Job Requirements

• No experience is ok

Benefits

• Medical

Working hours

• 50hrs per week including OT

1. Food Preparation: Assist the senior chefs in preparing and cooking a variety of dishes, including appetizers, main courses, desserts, and side dishes. Follow the recipes and guidelines provided to ensure consistency and quality in food preparation.
2. Ingredient Organization: Help in organizing and maintaining the inventory of ingredients, ensuring that all necessary items are readily available for the kitchen staff. This includes checking stock levels, rotating perishable items, and notifying the senior chefs when supplies need to be replenished.
3. Knife Skills and Basic Cooking Techniques: Develop and refine your knife skills and basic cooking techniques under the guidance of the senior chefs. This involves chopping, slicing, dicing, and preparing ingredients according to the specific requirements of each dish.
4. Station Setup: Assist in setting up your designated station before service, ensuring that all necessary equipment, utensils, and ingredients are arranged and readily accessible. Maintain a clean and organized work area throughout the shift.
5. Food Presentation: Collaborate with the senior chefs to ensure that dishes are presented aesthetically and meet the restaurant's standards for plating and garnishing. Pay attention to detail and strive for consistency in presentation.
6. Quality Control: Participate in quality control procedures to maintain the highest standards of taste, texture, and appearance of the dishes. Assist in tasting and evaluating food items to identify any inconsistencies or areas for improvement.
7. Kitchen Safety and Sanitation: Adhere to strict hygiene, safety, and sanitation standards in the kitchen. Follow proper food handling procedures, including storing ingredients at appropriate temperatures, labeling items, and minimizing waste.
8. Team Collaboration: Work closely with the kitchen team, including other chefs, sous chefs, and line cooks, to ensure smooth operations and timely execution of orders. Communicate effectively and assist colleagues when needed.
9. Learning and Development: Continuously improve your culinary skills and knowledge by learning from the senior chefs and taking advantage of training opportunities. Stay updated with industry trends and new cooking techniques.
10. Flexibility and Adaptability: Be prepared to assist in various sections of the kitchen as needed. Adapt to changing demands and prioritize tasks to meet service requirements.

It's important to note that the specific duties and responsibilities of a demi chef may vary depending on the restaurant's size, cuisine, and organizational structure. The above description provides a general overview of the role's typical expectations and functions.

Regenerate response

Company: Food Industry

Location: Tuas

Position: Sales Executive (Food Industry)(Job ID: 19050)- CK

Job Description

• Maintain closed relationship with clients and expanding existing business.
• Find new customers in retail industry
• Prepare quotations and materials of product and company related presentations to prospective customers.
• Create sales reports like active plans and sales analysis to sophisticate daily sales activities and effectiveness.
• Collaborate with internal departments closely to ensure customer support.

Job Requirement

• At least 2-3 years experience of engaging sales activities.
• Experience of sales activities in retailed food industry is great advantage.
• Basic PC skills (Microsoft Office, Excel, and Powerpoint).
• Driving license is required to travel to meet clients

Interested applicants please send your resume to [email protected] with email subject header "Job Application for [Sales Executive (Food Industry)(Job ID: 19050)- CK].

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

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Please find Privacy Policy Agreement from the below link.

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Koh Siew Xing

EA Registration No: R22104418

Pasona Singapore Pte. Ltd.

EA License No:90C4069

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

Requirement

• At least two years of relevant working experiences

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

work with us to create a memorable dining experience.

preferably has prior relevant working experience as CDP or equivalent.

passionate and consistent leader.

overall in charge of kitchen activities.

help in the preparation and creation of food menus.

ensure that the kitchen operates in a timely way that meets our quality standards.

comply with sanitation regulations and safety standards.

maintain a positive and professional approach with team members and customers.

establish work scheduling and assess staff’s performance.

manages the P&L, Labour, purchasing, vendors and quality control.

able to multitask and work under pressure.

attention to detail and good organization skills.

Raffles Place MRT

5.5 days work week

closed on PHs and Sundays.

HIGHLIGHT ART is more than just a gallery; it's a space where art meets life. Alongside showcasing cutting-edge artworks, we offer a curated culinary experience that complements our art events, making every visit unforgettable. Our commitment is to elevate the art viewing experience by integrating exceptional food and beverage offerings.

Scope of Work:

As the Food & Beverage Manager, you will be at the forefront of developing and managing our gallery's dining concept, ensuring that our culinary offerings match the excellence of our art exhibitions. Your leadership will be instrumental in crafting unique culinary experiences that enhance our guests' appreciation of art.

Key Responsibilities:

• Handle the gallery’s bar area on a daily basis, provide tea, coffee or mixology for gallery’s guests
• Develop and execute innovative dining concepts and menus that reflect the gallery's artistic vision.
• Manage all aspects of the F&B operations, ensuring high standards of service and quality are maintained.
• Lead, train, and inspire a team of culinary and service staff to deliver exceptional guest experiences.
• Collaborate with event organisers to provide bespoke catering solutions for gallery events and private viewings.
• Cultivate relationships with suppliers, local producers, and culinary professionals to enhance the gallery's F&B offerings.
• Ensure compliance with all health and safety regulations within the F&B department.

Requirements:

• Proven track record as an F&B Manager, preferably with experience in high-end dining or boutique hospitality settings.
• Able to converse in Chinese
• Bartending and coffee making skills preferred
• Exceptional organisational and management skills, with an ability to oversee multiple functions.
• Creative mindset with a keen interest in culinary trends and pairing food with art.
• Excellent communication and interpersonal skills for effective stakeholder management.
• Degree in Hospitality Management, Culinary Arts, or related field is preferred.

What We Offer:

• A dynamic and artistic working environment.
• The opportunity to blend culinary arts with contemporary art.
• The chance to shape the culinary identity of a leading art gallery.

Job Description & Requirements

• To cook high quality traditional authentic Bangladesh food, speciality in Bangladesh dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook Bangladesh dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all Bangladesh cuisines.
• To maintain quality of food
• A deep understanding of authentic Bangladesh food preparation.
• Capacity to work under pressure during the extremely busy period.

Description & Requirements

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in variousutensils or grillers
• Well knowledge in south indian cuisine.
• Experience in heavy cooking(1000 to 3000 pax)
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Job Descriptions

• The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to 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 boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.
• Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. Other MICHELIN-starred experience is highly preferred.

Job Requirements

• Minimum 15 years working experience
• Detail-oriented, dynamic, motivated, strong sense of responsibility
• Experience with sushi from mise en place to preparation and presentation is a must
• Experience in other high-end Japanese sushi restaurant
• Michelin-starred experience is an added advantage
• Able to work shifts, weekends and public holidays

Working hours

• 5 days

Job Expectations

• Overseeing and ensuring that hotel operations run smoothly.
• Providing guests with a comfortable stay by ensuring that guest rooms, public areas, lobby, and other facilities are well-maintained.
• As a leader, nurture a high-performance culture within the Front Office department.
• Collaborate with Housekeeping to ensure that guests will be able to experience a clean and comfortable stay.
• Collaborate with Security to ensure efficient surveillance of the property and proper reporting/ follow-up of incidents.
• Be updated on the trends, evolving guests’ expectations, and changing needs relating to accommodations, services, and facilities.
• Identifying and implementing ways on how to improve organisational effectiveness.
• Ensuring maximum utilisation of rooms to boost the revenue for the organisation.

Requirements

• O-Levels or equivalent.
• At least 5 years’ of relevant experience in hotel operations and management.
• Able to work rotating shifts, weekends and Public Holidays.
• A team player with excellent interpersonal communication skills, positive attitude, enthusiasm, and initiative.
• Knowledge in Opera System.
• Able to lead the team and drive results.

Roles & Responsibilities

The Central Kitchen Cook is responsible for preparation, cooking and baking food products as per the defined SOPs in a timely manner.

He/She may also supervise the kitchen assistants' work outputs on a daily basis (i.e. ingredient prep, packaging) and ensure that workstations and cooking equipment are cleaned and maintained on a regular basis.

He/She is also expected to apply food production standards and SOPs related to Safety and Hygiene policies and procedures, as well as other SOPs set out by the Quality Assurance Department. He/She needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts.

He/She should be comfortable with repetitive work activities, working in accordance to a schedule, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot or cold temperatures).

He/She may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists).~ Apply quality systems.
~ Conduct basic equipment troubleshooting.
~ Cook food products.
~ Cultivate productivity and innovative mindset.
~ Dispose of waste.
~ Follow food and beverage safety and hygiene policies and procedures.
~ Follow food production standards and standard operating procedures.
~ Follow production schedule.
~ Maintain quality control procedures.
~ Operate automated cooking equipment for cooking food products.
~ Project a positive and professional image.
~ Re-instate work station.
~ Set up work station.
~ Solve problems and make decisions at operations level.
~ Supervise packaging of food products.
~ Supervise preparation of ingredients.
~ Use essential features of a computer.
~ Use primary functions and applications of a tablet.
~ Work in a diverse service environment.Souther Indian/ Bangladeshi Food preparation experience

Job Descriptions

• As a Chef De Rang, the incumbent will be assisting the 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 glassware, 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.

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

• Kitchen / Service Crew (Healthy Meal)
• 5.5 days (44 hours per week)
• $2500 - $3300
• Tanjong Pagar / Raffles Place / Frasers Tower Singapore (Cecil Street) / Geylang (Discuss during interview)

Job Description:

1. Provide service to all customers according to service standard and procedures.
2. Responsible for the preparation work of restaurant opening and closing operation hours.
3. Answering customer’s queries regarding menu items, ingredients or any other product related queries.
4. Includes bar and cashier duties.
5. Maintain quality, service & cleanliness at all times.
6. Any other job related duties requested by Restaurant Manager.

Job Requirements:

• With relevant experience.

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

We are one of the Turkish Restaurant serving authentic Turkish food in Singapore for more than 20 years. We are looking for an experienced Executive Chef to lead the kitchen team.

Knowledge of Turkish and Mediterranean Cruisine.

Ability to teach fellow chef, team-players.

Good customer service skills, the ability to work flexible hours, and at least 10 years experience on Turkish cuisine is preferred.

Interpersonal skills – must interact with other chefs, management, and kitchen staff to receive instructions, feedback, and assistance.

Reading skills – the ability to read and comprehend well is necessary

Flexibility – may be required to work alternating shifts, weekends, and holidays.

Others:

- Good working environment

- Salaries will commensurate with qualifications and experience

- Location: Town

- knowledge of Turkish Language is important

Qualified or interested candidates, please send your updated resume in WORDS format,

stating the following :-

- Availability

- Current / last drawn salaries

- Reasons for leaving previous employment

- Expected Salary

We regret that only shortlisted candidates will be notified.

Retail Sales Kitchen Crew

Working Days & Hours: 6 Days | 8am to 7pm | 2 hours break
Working Location: Bugis
Salary Range: $2000 - $3000

Job Responsibilities:

• To greet customers and provide good customer service
• To ensure overall cleanliness of the shop at all times
• To perform duties at the cashier, ensuring that payments are charged correctly
• Assist kitchen to do Kuih.

Job Requirement:

• Relevant Experience in F&B

Tan Jia Jun | REG No: R23112681

The Supreme HR Advisory Pte Ltd| EA No: 14C7279

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

· Can work between different locations

· Have relavant certificates



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

Retail Sales Kitchen Crew

Working Days & Hours: 6 Days | 8am to 7pm | 2 hours break
Working Location: Bugis
Salary Range: $2000 - $3000

Job Responsibilities:

• To greet customers and provide good customer service
• To ensure overall cleanliness of the shop at all times
• To perform duties at the cashier, ensuring that payments are charged correctly
• Assist kitchen to do Kuih.

Job Requirement:

• Relevant Experience in F&B

Tan Jia Jun | REG No: R23112681

The Supreme HR Advisory Pte Ltd| EA No: 14C7279

The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include, but not limited to, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

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

Management And Leadership Of The Culinary Team

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guide sthe departmental orientation for new hires.
• To ensure that colleagues are aware of hotel rules and regulations.
• To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

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

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

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

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

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

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Position: Service Crew (Japanese Dining)

Salary: SGD2,300 – SGD2,800 (Depends on working experience)

Step Into the Art of Japanese Fine Dining - We're Hiring at Millenia Walk!

Are you ready to join a culinary adventure like no other? Our new Japanese fine dining restaurant, led by a famously authentic Japanese chef, is looking for enthusiastic service crew members who can handle every detail with precision and a dash of fun!

Key Responsibilities:

• Take the helm of daily operations, ensuring everything runs smoother than miso soup.
• Shine in front-of-house roles: from cashiering and order-taking to serving culinary delights and beverages, as well as clearing and resetting dining areas.
• Ensure our bar is a treasure trove of necessities, from sushi-grade delights to sparkling sake.
• Become a menu maestro, familiarising yourself with our offerings to enhance guest experiences.
• Provide hospitality that's warmer than a bowl of ramen, greeting and attending to guests with genuine care.

What We're Looking For:

• No experience? No problem! We provide comprehensive training.
• Bring a friendly face and outstanding customer service skills.
• A positive attitude and top-notch communication skills.
• Stay organised and maintain cleanliness, always on time like the bullet train.
• Eager to learn and grow in a dynamic, fast-paced environment.
• Availability to commit to a 5.5 day work week, including weekends and public holidays.

Perks of Joining Us:

• Daily meal allowance to keep you fueled.
• Benefit from leave entitlement beyond the usual – think marriage and birthday leaves!
• Outpatient and dental benefits to keep you healthy.
• A rewarding company scheme that appreciates your hard work.
• Dive deep into Japanese culture—a journey in every shift!

Eager to roll up your sleeves and make every interaction a delightful dining experience? Click the APPLY button or send your resume to [email protected] with your availability date and expected salary.

Job Scope:

• Assist in implementation and management of HACCP / ISO 22000 food safety and quality assurance programmes
• Work closely with Food Safety Committee of HACCP / ISO 22000 and recommend corrective measures to all food safety and hygiene related matters.
• Assist to enforce food safety procedures in compliance with HACCP / ISO 22000 and local regulatory requirements.
• To ensure the proper documentation to fulfill HACCP / ISO 22000 requirement of all Food Safety and Hygiene matters.
• Conduct routine check on hygiene audit to improve and maintain good personal and food hygiene, safety and housekeeping standards of our F&B outlets.
• Any other duties and projects as assigned by reporting officer.

Requirement:

• Minimum Diploma in Food Science & Technology or related field (WSQ Food Hygiene Certificate Level 3 / Level 4 is an advantage)
• Preferably 2 years of working experience in managing HACCP / ISO 22000 documentation
• Able to meet tight deadlines, multi-task, self-motivated and systematic
• Good written and interpersonal skills
• Proficient in Microsoft Office

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliance
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift or split shift
. Must be able to work extra hours or weekend if needed

Working Day: 5.5 working days
Location: Island-wide (To be discuss during interview)
Salary: Up to $5k (depending on experience)

Job Scope:

• Ordering, stock rotation, teaching, and training colleagues.
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• Years of relevant experience.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

0830am to 1730pm / 5 days

$2000-$2500

Woodlands Link

Job scopes:

1. To maintain and support the R&D department in seasoning compounding, new development and its application;

2. To support for monthly new seasoning or application method development and promotional item and their presentation;

3. To request for new raw materials or flavor sourcing for new product development to the Purchasing Dept;

4. To handle all new raw material registration, documentation and evaluation;

5. To perform QC such as sensory and visual checks on all finished products produced by the seasoning manufacturing line and incoming raw materials or new raw materials;

6. To evaluates current and alternative food ingredients.

7. To maintain the R&D laboratory and ensure cleanliness within the laboratory.

8. To carry out plant hygiene check.

9. To assist in the running and maintenance of HACCP and Halal quality system and its documentation.

10. Any other work as shall be assigned by the Company from time to time.

Requirements:

Nitec/ Higher Nitec/ Diploma Food Science / Food Technology/ Biotechnology

Training provided

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

The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. 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. 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

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical 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 remains 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 guests.
• 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 organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, 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, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• 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 Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the 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 timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision 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 takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage 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 maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide 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 Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage 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.
• Consistenly develops in self-learning and development of own skills and knowledge.

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 business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• 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.