Total 3,002 F&B / Tourism / Hospitality job vacancies in 8 MARINA VIEW SINGAPORE

Guest Service Officer-Hotel

Chin Swee Rd (near Chinatown MRT)

5 days (8 hrs/day including 45 mins break)

Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am

$2200 - $2500

Responsibilities:

• Perform guests check in or check out according to hotel procedures and service standards.
• Handles guests’ inquiries or complaints promptly while ensuring guest satisfaction.
• Perform cashiering and updating of guest records.
• Handles all incoming calls for guests or internal departments.
• Performs other related tasks.

Requirements:

• Must be able to work on 3 rotating shifts, including weekend and public holidays.
• Training provided

Cheah Khai Yeen (Catherine) Reg No : R1986405.

The Supreme HR Advisory Pte Ltd EA no: 14C7279

Responsibilities:

• Act in command in the absence of Front Office Manager, supervise sections in Front Office, such as front desk, operator and concierge services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.
• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy.
• Assist to inspect rooms assigned to VIPs before their arrival. Meet and escort the VIPs to their rooms and ensure that the complimentary amenities are provided. Ensure that relevant persons and Departments are informed of the VIPs.
• Initiate correspondence regarding enquiries, reservations, and complaints. Check housekeeping discrepancy report; report any variance and take corrective actions.
• Be alert and report any faults, defects and unusual activity of the property to relevant departments.
• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.
• Responsible for training of all front desk staff including planning, organising and conducting OJT.
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue. Assist to maximise revenue and occupancy from group allotments.
• Directly responsible for the evacuation of staff and guests during a fire or any security threat in co-ordination with the security department.
• Follows up in credit limit report, ensure all guests balance checked daily.
• Counsel, coach and mentor individual associates as required to drive initiative, performance and consistency.
• Ensures that the Hotel’s properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel’s properties and facilities promptly and appropriately.
• Carries out any other reasonable duties and responsibilities as assigned by superior.

Requirement:

• Minimum 5 years' experience in Front Office supervisory role, thoroughly familiar with front office reception functions
• Prior experience in a 5 star hotel will be of an advantage
• Proficient with Opera system
• Customer service centric with high level of flexibility & adapability
• Able to work under pressure & fast paced environment
• A strong team leader & team player

Julian Grey's client is a renowned PR agency for prominent media outlets.

Responsibilities

• Develop and execute comprehensive PR strategies aligned with clients' business goals.
• Offer strategic guidance and mentorship to ensure effective implementation by the team.
• Collaborate with senior leadership to contribute to the overall business strategy, managing timelines, budgets, and deliverables.
• Comprehend clients' business objectives and create programs, pitches, plans, and strategy decks in alignment.
• Manage reputational risks and uphold agency integrity during challenging situations.
• Cultivate and sustain strong client relationships, acting as a trusted advisor.
• Tailor PR campaigns based on a deep understanding of clients' industries, goals, and challenges.
• Ensure client satisfaction and retention through consistent communication and results delivery.
• Lead media/influencer relations efforts, fostering connections with top-tier outlets and influencers.
• Supervise content development, including pitches, press releases, and thought leadership articles.
• Collaborate with cross-functional teams for seamless integration of PR with other business functions.
• Provide leadership to the PR team, fostering a collaborative and innovative work environment.
• Manage operational aspects, ensuring efficient workflows, processes, budgeting, resource allocation, and project timelines to meet client expectations.

Requirements

• Minimum 5 years' experience.
• Experience with strategic PR planning, crisis management, team leadership, and impactful campaign development.

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Interested Applicants
Please WA Bryan Tay @ 97559161
Shortlisted Candidates will be notified

Bryan Tay Reg No. R23112463
Julian Grey Corporate Advisory Pte. Ltd.
EA License No: 19C9568

• Handle end-to-end payroll processing for more than 700 employees - include monthly payroll and overtime processing, bonuses, bank upload, CPF submission, IR21 and IR8A submission etc and resolve any payroll errors.
• Perform monthly payroll-related journal entries, reports and salary reconciliations as well as other weekly, quarterly, monthly payroll reports.
• Prepare timely submission of IR8A, IR21 tax clearance, government-paid claims, NS make-up claims etc.
• Keep all payroll information and records and maintained in accordance with statutory requirements and support internal and external audits related matters.
• Arrange payroll information and templates for annual budgeting and forecasting.

Requirements:

• Diploma in HRM or equivalent
• At least 5 years of payroll experience in F&B/Retail Industry.
• Hands-on experience doing payroll processing for at least 500 headcount using Timesoft System.
• Highly meticulous and with an eye for detail.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Job Description:

· Assisting the Restaurant Manager in daily operations and management tasks.

· Supervising and coordinating the activities of restaurant staffs

· Overseeing the preparation and presentation of food and beverages to maintain quality standards.

· Monitoring inventory levels and ordering supplies as needed.

· Training new employees and providing ongoing coaching and development to existing staff.

· Enforcing health and safety regulations and maintaining cleanliness standards.

· Assisting with staff scheduling.

Requirements:

· Previous experience in the restaurant industry, preferably in a supervisory or management role.

· Strong leadership and communication skills.

· Excellent customer service abilities with a focus on guest satisfaction.

· Organizational skills and attention to detail.

· Flexibility to work evenings, weekends, and holidays as needed.

· Understanding of restaurant POS systems and basic computer skills.

· High school diploma or equivalent in hospitality management or a related field.

Job Descriptions:

Sales & Marketing Support:

• Support the Marketing Director in facilitating sales team activities, ensuring the smooth execution of promotional campaigns.
• Contribute to planning and executing marketing initiatives for both core and third-party brands.
• Manage relationships with third-party brand partners, coordinating various marketing activities.
• Create advertising materials for diverse channels, including digital, print, and social media.
• Collaborate with the sales team to develop materials for sales support, trade decks, retail in-store displays, online ads, and product catalogs.
• Effectively manage the marketing budget and activation process.
• Coordinate the company's participation in trade shows, exhibitions, and industry events.

Retail Marketing:

• Devise and implement marketing strategies to boost foot traffic and drive sales in the retail showroom.
• Execute specific marketing campaigns and events aimed at attracting potential customers and enhancing the overall retail experience.
• Supervise retail merchandising efforts to ensure effective product displays that attract customers and optimize sales.

Marketing Apps Maintenance:

• Oversee the continuous maintenance and updates of mobile apps, collaborating with external agencies.
• Monitor app performance, troubleshoot issues, and implement solutions for optimal functionality.
• Work closely with UX/UI designers to enhance user interfaces, conducting research and gathering feedback for continuous improvement.

Performance Tracking and Reporting:

• Analyze and monitor the performance of marketing campaigns and initiatives.
• Prepare regular sales reports and presentations to communicate the performance of sales and marketing efforts.

Job Requirements:

• Diploma in Business/Marketing.
• Minimum of 2-3 years of experience in FMCG trade marketing.
• Strong grasp of digital marketing and social media concepts.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 3500

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

Requirement

• At least two years of relevant working experiences

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

• Be proactive and responsible for own duties and assist others where required

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

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

• Mon-Fri 9AM – 6PM
• Location: Chin Bee Crescent (Boon Lay MRT)
• Salary: $2500 to $3000 + AWS + VB

Requirements:

• Experience in data compilation, analysis, and reporting.
• Familiar with SAP from a food industry background.

Responsibilities:

• Production
• Compilation of production data using SAP.
• Verify production data and investigate when there are signs of discrepancies.
• Check and verify the efficiency and yield from production.
• Monitoring of transferred raw material from warehouse to production and from production return
• to warehouse.
• Monitoring of finished goods quantity vs raw material usage.
• Ad-hoc duties assigned by supervisor.
• Inventory Control
• Conduct daily cycle count.
• Generate reports for customers.
• Create goods return notes for customers.
• Assist in goods receiving.
• Monitoring of inventory in warehouse and liaise with 3rd Party warehouse.
• Ad-hoc duties assigned by supervisor.

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

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

Requirement

• At least two years of relevant working experiences

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

• Be proactive and responsible for own duties and assist others where required

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

Chin See Min Reg No. : R22107450

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

Job Description:

· Collaborate with senior management to develop pre-opening strategies and plans.

· Oversee the hiring process for operational staff, including interviewing, hiring, and training.

· Develop standard operating procedures (SOPs) for various departments, including kitchen, front-of-house, and administration.

· Coordinate with vendors and suppliers to ensure timely delivery of equipment, supplies, and inventory.

· Manage day-to-day operations once the restaurant is open, ensuring smooth functioning of all departments.

· Supervise staff and provide guidance and support as needed.

· Monitor inventory levels and place orders to replenish stock.

· Ensure compliance with health and safety regulations at all times.

· Address customer concerns and resolve issues promptly to maintain customer satisfaction.

· Assist in developing and managing the restaurant's budget.

· Maintain high standards of quality for food, service, and overall guest experience.

· Foster a positive work environment and motivate staff to deliver exceptional service.

Requirements:

· Diploma or Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.

· At least 3-5 years of experience in restaurant management.

· Experience in opening new restaurants or managing operations during the pre-opening phase is highly desirable.

· Excellent communication and interpersonal skills.

· Attention to detail and strong problem-solving skills.

· Willingness to work evenings, weekends, and holidays as required.

Job Descriptions:

• Achievement of monthly sales and margin targets.
• Develop and implement effective sales strategies to achieve and exceed sales targets.
• Identify and pursue new business opportunities within the assigned territory or market segment.
• Build and maintain strong relationships with new and existing clients, addressing their needs, and ensuring customer satisfaction.
• Cultivate and maintain long-term relationships with key accounts and customers.
• Address customer inquiries and concerns promptly and professionally.
• Collaborate with internal teams, such as marketing and logistics, to ensure smooth order processing and delivery.
• Ensure prompt payment collection.
• Conduct market research to stay informed about industry trends, competitor activities, and consumer preferences.
• Prepare regular sales reports, including sales forecasts, pipeline updates, and market intelligence.
• Present findings and recommendations to management to drive informed decision-making.
• Lead a high-performing sales team, including training and guidance.
• Provide support and motivation to the team to ensure they meet individual and collective sales goals.
• Represent the company professionally with customers and vendors.
• Conduct business according to the values of a world-class organization.
• Promote a culture of inclusiveness, teamwork, and cooperation following the principles of the company.

Job Requirements:

• At least 2-3 years of consumer goods sales experience.
• Diploma or degree in relevant filed will be an added advantage.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

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

The Assistant Boutique Manager is to assist in managing the day to day business of the retail shop, achieving all performance targets and goals as well as by leading the team to ensure high level of guest satisfaction maximizing margins. Assist to develop merchandise to optimize profitability, develop innovative ideas, plans and assist to maintain statistical and financial reports.

Primary Responsibilities

• To work closely with the Boutique Manager to achieve optimal revenue, set targets, forecast and budgets for Boutique
• To support induction and trains Retail Associates in sales, revenue, technical and product knowledge skills.
• To manage retail floor team in day to day operations for Boutique and ensuring consistent high customer service level and seamless shopping experience for customers.
• To review with Boutique manager allocation and control of Boutique’s expenses.
• To work with Boutique Manager in merchandise development and curating consignment brands
• To maintain and control well balanced stocks levels in the Boutique
• To support Boutique Manager in managing all online queries, orders, deliveries and communications for Boutique especially during peak and festive seasons
• To work with Boutique Manager to empower Boutique’s team with consistent customer service skills, hotel communications and product knowledge via training and daily store briefings
• To work with Boutique Manager to review and analyse ways to move slow moving merchandise and maximise on fast moving, best seller merchandise for both in store and online. To ensure gourmet merchandise with near expiry dates to be cleared and minimise cost for write off
• To support in monthly inventory stock takes together with Finance team
• To work with Boutique Manager to ensure safe working practices are followed and adhered to including emergency procedures
• To champion and lead festive season hamper production and operations working closely with Boutique Manager and Boutique’s team.

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.

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).

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
• Responsible for the planning, co-ordination and supervision of all menu implementations.
• Constantly be alert on freshness, presentations and temperature of food served.
• Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
• Supervises all food tasting sessions.
• To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
• Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

• Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Ensures that the open kitchen is well organised and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase 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

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving cooperation at all times.
• Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
• Supervises the work of the colleagues and 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 a correct and professional operation is conducted and 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.
• Compiles weekly colleagues’ schedule and submit to Chef’s Office by 12pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team

• Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
• 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.
• 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

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the department head from time to time.
• To uphold 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 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.

*Working closely with the Chef De Cuisine (head chef) and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.

*Preparation/delegating of mise en place as written/verbally instructed by superior .

*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.

*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.

*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)

*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving

*To ensure with good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.

*Enjoys being challenged, committed to serving food of the highest quality.

*Have good initiative, a self-starter and a team player.

*To assist in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

*Carrying out daily general kitchen duties which include, but not limited to,

setting up and cleaning of kitchen equipment/cleaning of kitchen surfaces, floors and storage areas, trash disposal, organise and ensure kitchen space is clean and tidy in accordance with food safety and hygiene standards etc.

Requirements:

· Meticulous, keen attention to detail and creativity.

· Capable of working in a fast-paced environment.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

*Those with a degree certification- please Contact 97333729 for a career pathway chat

Brief description of the Restaurant

From Gula Melaka Coffee to Ayam Rendang, this is the perfect place to have a fusion of both Sweetness & Savoury taste that you may be craving from

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 requirement

Benefits

• Medical

Working hours

• 50hrs per week including OT

Brief description of the Restaurant

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

Job Descriptions

• As a 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

Brief description of the Restaurant

Two MICHELIN-starred Shoukouwa restaurant is looking to hire a Chef de Partie for the restaurant, supporting the Japanese Head Chef and Sous Chef.

Job Descriptions

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

Brief description of the Restaurant

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic

Job Descriptions

# Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
• Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
• Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

• Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
• Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
• Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
• Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

• Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
• Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

• Develop and manage budgets, track expenses, and ensure financial targets are met.
• Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
• Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

• Develop and implement promotions, events, and marketing strategies to attract and retain customers.
• Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

• 1 year of experience in simillar position
• Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
• Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
• Excellent communication skills.
• Proficiency in restaurant management software and point-of-sale systems.
• Solid understanding of financial management, including budgeting and cost control.
• Knowledge of food safety and hygiene standards.
• Flexibility to work evenings, weekends, and holidays as needed.

Working hours

• 5.5 days, 11am ~1/2am

• 6 days, 8.30am- 8.30pm (4 hours break)
• Salary: $2500- $4500
• Location: Pandan Crescent (Central kitchen)

Responsibilities:

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

Requirement:

• Relevant experience

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: 14C727