Total 1,050 F&B / Tourism / Hospitality job vacancies in Bukit Pasoh, Central Singapore

Responsible for preparing the snacks and meals of the children and have a love for children, nutritional knowledge and an enjoyment of cooking.

Job Responsibilities:

Prepare meals, clean-up the kitchen and eating area, keep accurate records, make a shopping list, order or shop for needed food and kitchen items, help with the children, and be able to substitute if a staff member is absent.

Daily

• Prepare and serve of breakfast, lunch, and tea.
• Clean-up of the kitchen, utensils, meal dishes, tables and floors in the eating area.
• All appliances will be wiped off daily.
• Any trash and recyclable material will be removed from the kitchen at the end of the shift.
• The eating area and kitchen will have the floors swept and mopped after every meal.

Weekly

• Scrub all appliances and counters.
• Check, clean and organise the cupboards and drawers.
• Remove and throw left-overs from the refrigerator every Friday.
• Prepare a weekly shopping list for all necessary kitchen and food items.
• Order or physically purchase the kitchen and food items each week.
• Stock the kitchen and food items on the shelves in the appropriate area.

Monthly

• Clean the inside of the oven and the microwave.
• Wipe down the inside of the refrigerator.
• Defrost and wipe down the inside of the freezer.
• Create and write a monthly menu that will be distributed to the parents and posted on the wall.

Coverage for Cleaner

• To provide coverage of essential cleaning duties when the Centre Cleaner is on annual or medical leave.

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
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At Shangri-La Singapore, we pride ourselves in extending our signature heartfelt hospitality to all who walk through our doors. We’re obsessed with customer experience, and we’re looking for someone who feels the same.

It is a paradise where no two days are ever alike as you work on our intricate operational systems, handle our well-heeled guests' requests with promptness and efficiency and delight our guests and internal stakeholders in every single interaction. If you have a good eye for detail, enjoy meeting people, love keeping up to date with local and hotel events, we might just have the role for you! If you see yourself as a directorial genius with a can-do attitude who can simply go the extra mile just to put a smile on our guests’ faces, then we’d love to have you as part of our Shangri-La family.

• To have knowledge of the operational systems of the Front Desk and Guest Relations operations and related areas
• Ensures guest preferences are collected, correctly recorded, and acted upon in order to delight our guests.
• Drives customer delight and retention by being a role model in delighting guests in every single interaction.
• Responds promptly to guest feedback. Forwards to relevant departments if required and follows up to ensure appropriate action has been taken.
• Is familiar with all daily events taking place in the hotels, arrival/departure information, group movements, GTC arrivals/departures, current occupancies and those for the immediate period and key future dates, details of special hotel/company promotions and rates.
• Keeps up to date with local/hotel events and provides accurate information and direction to guests, as required.
• Handles all guests’ requests or inquiries promptly and efficiently.

Job Requirements

• Diploma/certificate in hotel management studies
• Minimum 1 years working experience in the Front Office of a 200+ room, four/five star international hotel or related guest contact, service industry.

Job Responsibilities

• Prepare ingredients for cooking according to the restaurant's standards
• Responsible for the daily preparation of ingredients (e.g. boiling, washing, peeling, slicing etc.)
• Assisting Head Chef with cooking and food presentation
• Maintaining the quality and plating standards of all food items
• Washing of all appliances, utensils, cutting boards, and dishes
• Upkeeping of kitchen cleanliness and personal hygiene at all times
• Restocking of all inventory items
• Any other ad-hoc duties as assigned

REQUIREMENTS

• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast-paced and demanding environment
• Basic food hygiene certificate
• Willing to work on weekends and public holidays
• 5.5 days a week

Benefits

• Medical Benefits
• Annual Leave
• Staff Meal/Discount
• Uniform Provided

• Setting up, cleaning, and organizing work stations
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Preparing deep fryer, utensils, and grill for shift
• Roti prate flour mixing
• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)
• preparation of south indian & north indian curies
• Taking orders from wait staff or computerized system
• Cooking order according to food health and safety standards
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Monitoring multiple food orders as new orders arrive
• Dressing order for presentation
• Ensuring each guest order has the correct food and sides
• Delivering food order to wait staff in a timely manner
• Storing all food properly
• Sanitizing and cleaning work stations and utensils
• Reordering stock and food supplies
• Monitoring other cooks and team members
• Assisting other cooks in preparing food or helping other team members when needed

Requirements And Qualifications

• Ready to work any shift
• Able to work in a fast-paced environment
• Able to multitask, prioritize, and manage time efficiently
• Physical endurance to stand for an entire shift
• Self-motivated and self-directed
• Works well as part of a team and on individual tasks
• Able to quickly memorize complex or multiple orders
• High school degree or equivalent
• Previous experience as a cook, or relevant work experience
• Legally able to work in establishments which serve alcohol
• Able to work early mornings, nights, and weekends
• Must pass a background check
• Able to read and write

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with an award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Guest Relations Executive (Front Office)

The Guest Relations Executive is a central part of the Front Office Team whose main objective is to ensure our guests have a smooth arrival and departure experience. As the first and last impression of the Hotel, this high-profile department carries a special responsibility. The Front Office is also the natural place where guests' direct comments, questions, suggestions and concerns.

This position is on a rotating shift basis, including overnight shifts and On-Job Training will be provided. We are looking for individuals who have an outgoing personality and a can-do approach to any task.

Responsibilities:

• Welcome guests upon arrival and check-in according to establish standards and procedures.
• To provide courteous and efficient service and if possible, to comply with each and every guest request.
• Check out guests courteously and accurately.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to the Duty Manager for further follow-up when necessary.
• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested.
• Maintain good guest relations with in-house guests at all times.

Requirements:

• Open to entry-level candidates with Diploma in Hospitality or its equivalent
• Advantageous to have 1 year of relevant experience in the hospitality industry.
• Good organisational skills, ability to prioritize workload and handle pressure.
• Pleasant disposition with strong interpersonal and communication skills.
• Knowledge of Opera System would be added advantage.
• Able to work on rotating shifts including weekends and public holidays.
• Kindly note that due to work visa restrictions, position is open to Singaporeans only.

Join us Now!

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurants

• To carry out the following assignments
• To supervise Service Attendants on carry out their daily duties.
• To assist Assistant Executive Housekeepers in planning and scheduling of the daily work.
• To ensure maximum efficiency in the performance of Service Attendants and be responsible for keeping all service pantries neatly stocked and all work area clean.
• To recommend on hiring, firing, promotion, transfer, reward and discipline of Service Attendants
• To conduct selection interview, on the job training and off job training as required.
• To assume other duties assigned by the Assistant Executive Housekeepers and or their supervisors.
• To communicate effectively with guests.

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen

Operations

• Products and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

• Ensure personal cleanliness and proper deportment of all team members

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Prepare and ensures availability of mis en place as required

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

As a Service Leader - Food & Beverage, we rely on you to

• Interact and engage with restaurant guests and maintains high quality service standards
• Motivate team members and maintain a high level of team spirit (or team cohesiveness)
• Handle guest complaints effectively and professionally
• Consistently looking to increase satisfaction levels from a Colleague, Guest and Owner perspective
• Support the daily operation in collaboration with the Service Manager, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.
• Take responsibility, in partnership with the Service Manager, for the operations look and feel, including but not limited to the overall decor and atmosphere of the restaurant

We are looking for someone who:

• Has a passion for Food & Beverage
• Loves interacting with guests
• Believes in teamwork
• A self-starter and a team player
• Enjoys being challenged

If you are the right person, what are you waiting for? Click the apply button now!

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing?

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Manage day to day operations of an area in the kitchen ( Banquet , Cold food , A la Carte, Hotline , Mercatino , Basilico , Dolchetto , Manhattan )
• Able to assist when required for buffet , special muslim menu ,special Indian menus and any other specials generated by banquet business .
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Complete and ensure all work done in assigned areas are to the highest cleanliness standards and in adherence to Hilton policies and procedures.
• Prepare and plate accordingly to established Hilton guidelines and food standards.
• Distribute work equally to employees and supervise the preparation of assigned cooks
• Maintain a good relationship with other employees, providing instructions and encouragement as needed.
• Assume responsibility of the Senior Chef de Partie in his/her absence.
• To fill store requisition & daily ordering for each dedicated section of the kitchen
• Ensure proper food product storage , food rotation , labelling & following FIFO system
• Operate equipment safely and properly in the kitchen and also ensuring they are kept clean after use at all times
• Prepare and present all food on a timely basis according to the Hilton standards.
• Respect and accommodate servers’ request regarding guest’s preference and requests.
• Follow the standard recipes and presentations in order to maintain the standard of quality in production and presentation
• Clean all work areas and equipment thoroughly at the end of each shift.
• Keep each working area clean and organized.
• Maintain a positive attitude towards changes and high level of professionalism.
• Report any accident immediately.
• Maintain a high morale and good working relationship with other employees
• Respond properly in any hotel emergency or safety situations
• Work closely to butcher , pastry kitchen and stewarding for other related food products and equipment needed for daily operations,
• Able to create new dishes ,salad,dressings,cold and hot food presentations for a la carte,set menus , buffets and daily specials.
• Perform other tasks and projects as assigned by hotel management and staff.

What are we looking for?

A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Reading , writing and oral proficiency in the English language
• 4 to 6 years working experience in hotels or similar facilities
• Good trainer ,organizer and planner
• High level of creativity and able to withstand a stressful fast paced environment
• High level of food safety , hygiene and sanitation
• Flexible with schedule and able to organize a cost effective safe par stock for emergency and last minute situation, quick to switch gear.
• Multi skills : good knowledge of different cuisine ,style and technique that able to relief other colleagues whenever help is needed.
• Knowledge of international cuisine would be an advantage

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

We are looking for F&B Administrator to join our team!

Job Summary:

Responsible for assisting the F&B Manager, Outlet Manager with the administration and running of the F&B division. Assist Managers to meet or exceed designated efficiency and service standards. Primarily responsible for organizing work and follow up / tracing pending projects.

As a F&B Administrator, we rely on you to:

• Handle the daily administrative workflow such as reports, forecast & budget and other related correspondence.
• Assist F&B Managers and Executive Chef with their assigned duties.
• Ensure all contracts with F&B partners are maintained and up to date.
• Follows up on promotion details, upon instruction to ensure that necessary promotional materials (manuals, flyers etc.) are prepared.
• Performs other related duties as assigned.

We are looking for someone who:

• At least 2 years of experience in F&B Administration
• Has a passion for Food & Beverage operations
• Believes in teamwork
• A self-starter and a team player
• Enjoys being challenged

If you are the right person, what are you waiting for? Click the apply button now!

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The F&B Supervisor, is concerned with the efficient and professional service of food and beverages, while ensuring guests receive optimum service in accordance with the standards, policies and procedures of the Conrad hotels and Hilton Group.

What will I be doing?

As F&B Supervisor, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high customer service focus by approaching your job with the customers always in mind.
• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
• Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• In consultation with the Manager, agree and implement actions to make improvements to customer service.
• Complete the checklist in product knowledge.
• Make suggestions on the menu that might suit guests of different nationalities.
• Familiarize with menu items of all other outlets to recommend guests to other outlets.
• Confidently know the opening hours of all restaurants and hotel outlets.
• Be able to recommend other restaurants and city attractions to hotel guests.
• Actively check team members’ product knowledge on each shift.
• Undertake steps / processes to ensure that all areas of the restaurant are set to the standards required for breakfast, lunch and dinner, including the checking of the cashier desk set-up and communicating with the Chefs on any details for the shift and number of reservations for the day.
• Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.
• Assist managers and kitchen team members where required and carry out any reasonable duties requested by the Manager.
• Ensure that all team members are briefed for the details of the shift ahead.
• Complete the checklist on preparing the restaurant for service.
• Greet guests with a smile, offer assistance with coats, bags, etc., and introduce yourself.
• Escort guests to a table and ensure that their preference and request are acknowledged.
• Follow-up on any guest questions or queries immediately and if you don’t have the answer, check with your Manager.
• Ensure that all service procedures are carried out to the standards required.
• Make sure that all areas are cleaned and maintained in accordance with operating procedure.
• Supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels, making any changes in order to achieve the F&B team service standards and budget goals.
• Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.
• Assist restaurant managers with training all team members for the ‘induction training’ and ‘on the job training’.
• Offer team members constructive feedback about their performance after every shift in an aim to develop their skills and confidence.
• Provide leadership and direction for all team members while on duty by offering professional skills and leading by example.
• Ensure that the shift is reviewed, handovers and briefings are carried out.
• Carry out any other reasonable duties and responsibilities as assigned.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for?

A F&B Supervisor serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 2-4 years of experience as Senior Captain / Supervisor in a restaurant with high level of quality and standards.
• Senior High School education or specialty in Hospitality.
• Good English skills to meet business needs.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Must have good knowledge of food and beverage preparation and service of various alcohol.
• Able to remember, recite and promote the variety of menu items.
• Open minded and outgoing personality.
• Willing to work for long hours.
• Positive attitude.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

A Restaurant Manager (Basilico - Italian Cuisine) is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

What will I be doing?

As a Restaurant Manager (Basilico - Italian Cuisine), you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage Restaurant operations
• Maintain exceptional levels of customer service
• Recruit, manage, train and develop the Restaurant team
• Manage guest queries in a timely and efficient manner
• Work within budgeted guidelines in relation to Food and Payroll
• Drive sales to maximize budgeted revenue
• Develop menus with other members of Food and Beverage team
• Accountable for monthly stock takes
• Incentivise team members to maximize sales and revenue
• Set departmental targets and objectives, work schedules, budgets, and policies and procedures
• Evaluate guest satisfaction levels with a focus on continuous improvement
• Ensure communication meetings are conducted and post-meeting minutes generated
• Be environmentally aware
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety legislation

What are we looking for?

A Restaurant Manager (Basilico - Italian Cuisine) serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Management and/or supervisory Food and Beverage experience
• Proficient with Italian Cuisine and Language
• Able to meet financial targets
• Ability to comply with all Food and Beverage brand standards
• Ability to work under pressure
• Excellent grooming standards
• Willingness to develop team members and self
• Flexibility to respond to a range of different work situations

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Degree in relevant area
• Passion for delivering exceptional levels of guest service

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

The position is responsible in maintaining the cleanliness and quality of all food and beverage, kitchen equipment and kitchen area. This will allows all guests to enjoy a safe and wonderful dining experience with kitchen hygiene standards being met.

Primary Responsibilities  

Maintains The Cleanliness And Quality Of F&B And Kitchen Operation Equipment

• Efficiency of work in washing dishes and kitchen equipment.
• Takes ownership of all OE, kitchen and hotel equipment.
• Soaking of OE weekly.

Maintains The Cleanliness And Safety Of The Kitchen

• Maintains kitchen floor to be clean and dry at all times.
• Efficiency of work in cleanliness and safety – dish washer machine.
• Sanitation of all OE is critical according to the kitchen’s hygiene standard.

Works As Part Of The Culinary (Stewarding Team)

• Positive work attitude.
• Team player.
• Good personal hygiene practice.
• Be part of the recycle team.
• Offers support when situation require.
• Competency in the yearly internal and external hygiene audit (departmental goal).

Involvement In Wider Job Function Relationships

• To be active in learning to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guidelines.
• Understands emergency procedure and health and safety requirement.
• Maintains collaborative working relationships between colleague and supervisor / manager.
• Performs any other duties and responsibilities that may be assigned.

About the job

Reporting to the IKEA Restaurant Manager and Team Leaders, you support the daily operations of IKEA Tampines Restaurant by providing excellent customer services and housekeeping in the work area.

Your assignment

• You adhere to existing operating procedures and ensure high levels of Quality, Service and Cleanliness (Q.S.C.) in your work area.
• You provide customers with a clean dining environment by cleaning the areas and tables and clearing of food wastage
• You render accurate cash registry of sales transactions when required.
• You check for stock inventory and ensure accuracy of stock inventories
• You take customers order in the Q and serve them the food
• You ensure conformance to Food Safety and Hygiene practices, actively practice First-In-First-Out (FIFO) in all products to ensure proper rotation of freshness and quality in the area of food preparation
• You execute store operations and do your part to ensure operations are in line with the Functional Commercial Review Standards

Your profile

• You are a team-player, customer-service oriented and enjoying working in a fast-paced Food & Beverages environment
• You are comfortable to handle basic food preparation, maintain cleanliness of the restaurant and work area and cover cashiering duties.
• You are physically fit to with stand prolong hours of standing in view of the business needs.
• High level of personal grooming and hygiene are to be maintained at all times.
• You are able to commit to working on weekends and public holidays, inclusive of both AM & PM shifts

The position is responsible for ensuring the ongoing impeccable cleanliness and organisation of public spaces and facilities in accordance with established standards of the hotel. He/she needs to maintain the impeccable cleanliness in his/her area of responsibility as per hotel standards related to the nightly deep cleaning by outside companies as per contractual agreement in public spaces and back-of-house areas.

Primary Responsibilities

Supervises The Daily Housekeeping Operations For Public Area

• Supervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP events.
• Monitors the smooth operations of public area team by ensuring all tasks are completed in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Establishes the foundations of public area operations through detailed planning of work and maintenance schedules, supervision of the team and proper organisation and delegation of duties.
• Possesses good knowledge with cleaning techniques and use of necessary equipment to perform deep cleaning around the public areas.

• Communicates verbally and in writing to the morning manager all relevant occurrences or problems encountered related to the hotel’s or the department’s function.

Provides An Experience That Meets Guests’ Expectations

• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.

Supervision Of The Housekeeping Team

• Leads the Public Area Team with a Heartist® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He/she will focus on the well-being, safety, training and development needs of colleagues.
• Plans for a 24-hours shift coverage of the Public Area team and is able to personally cover any role or duty in their absence.
• Oversees the provision of cleaning supplies, cleaning equipment, linen and chemicals.

Involvement As A Member Of The Housekeeping And Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Undertakes any reasonable tasks and secondary duties as assigned by the Housekeeping Manager.
• Performs any other duties and responsibilities that may be assigned.

The Housekeeping Attendant (Rooms) is responsible for the immaculate upkeep and cleanliness of all the suites and work areas in their assigned sections.

Primary Responsibilities

Upkeeping the Comfort and cleanliness of suites

• Promotes a positive and inviting image of Raffles Hotel Singapore by ensuring all suites and assigned sections are immaculately clean and comfortable.
• Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.

Creates a welcoming room experience that meets residents’ expectations

• Ensures residents receive the experience as detailed in brand SOP, Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Observes and anticipates resident’s needs in a discreet and non-intrusive manner, offering prompt, efficient and personalised service to our residents.
• Ensures observed preferences of residents are communicated with the Assistant Manager for follow up and recording in guest profile.
• Reports and hands over lost and found articles to the Housekeeping office immediately.

Involvement as a member of both the Housekeeping and Hotel Team  

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Shows care for assigned work areas by organising and maintaining the pantries and work areas in pristine condition throughout and at the end of shift. Ensures that all equipment used is clean and kept in good working condition at all times.
• Ability to organise own work flow to ensure completion of all assigned duties before the end of shift.
• Exercises flexibility and accepts changes with a positive attitude by showing understanding and consideration to the needs of the operations and department.
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Undertakes and performs any additional duties as assigned by Managers.
• Attends and contributes to colleague meeting and any other related activities.

The Spa Concierge is responsible for the management of appointment bookings, data collection, consolidate reports and generate sales opportunities through a variety of techniques.  This position is expected to maintain guests’ confidentiality and adhere to the PDPA (Personal Data Protection Act) policy.

Primary Responsibilities

Sales and guest experience

• Generates appointments from calling list.
• Has full knowledge and understanding of Raffles Spa products, services and extraordinary guest experience.
• Performs pre-consultation for all first time and regular guests.
• Executes sales, service and guest experience initiatives at the Raffles Spa.
• Meets and exceeds assigned goals; guest experience and reputation, sales and service, revenue and productivity.
• Attends scheduled meeting, training, educational sessions.
• Reviews guest feedback daily.
• Escalates any billing or service issues.
• Updates guest profile and treatment redemption record promptly and accurately.
• Adheres to the Code of Business Conduct.

Product Quality and Knowledge of Work

• Maintains complete knowledge of all spa features/services, hours of operation, spa products, current spa promotions and activities.
• Keeps guests updated on currently available promotions and discounts in services offered in Raffles Spa.
• Processes payments from guests for services ordered from Raffles Spa.
• Ensures all information and personal data provided by guests are kept strictly confidential.

Administrative duties and inventory management

• Performs light administrative and clerical duties such as updating guest profile, updating treatment usage in the system, sales report, filing and data entry.
• Assists Director of Raffles Spa in maintaining a good level of spa collaterals and printing materials such as guest profile folder and consultation cards.

General Housekeeping and Maintenance

• Ensures general cleanliness of the reception area, lounge and retail area.
• Ensures diffuser burner is lit at all times at the reception, lounge and retail area.
• Replenishes all writing materials and marketing collaterals at the reception.
• Reports to Director of Raffles Spa on any defects of spa facilities and equipment.

Training

• Attends all training courses deemed necessary, and adheres to training set by Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

The Spa Therapist is responsible for retailing and delivering a variety of spa and aesthetic products and services such as body treatments, massages, facials, waxing, manicure /pedicure in a safe and professional manner.   The Spa Therapist will maintain the equipment, inventory of products, treatment tools and supplies, acknowledging and responding to relevant guest queries, needs and expectations.

Primary Responsibilities
Product Quality and Knowledge of Work

• Delivers outstanding body/face treatments consistently in accordance to service standards.
• Performs professional technical pre-consultation, to recommend suitable treatments in accordance to the guest’s needs and concerns.
• Provides clear and concise treatment introduction and product benefits to the guest.
• Responsible for recording and updating guest’s profile such as post treatment analysis, product and treatment purchase and any other relevant information, together with the Sales Team, to ensure personalised service and maximise potential sales opportunity.
• Proficient in body/face care product(s) brand knowledge, body/face care expertise, knowledge of both professional and retail products.
• Well-versed in general anatomy & physiology/ skin knowledge such as skin structure and common skin diseases.
• Strong knowledge in professional product, retail product and treatment knowledge to drive treatment-product link selling.

Retail Sales

• Maintains long-term relationship with guest, shows genuine care and concern for their needs through relevant link-selling and effective home care advice after each treatment.
• Able to upsell treatments and perform home-care product retail during post treatment.

Training

• Attends all training courses deemed necessary and adhere to training set by the Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

General Housekeeping and Maintenance

• Maintains all spa treatment rooms in accordance to the Health and Safety standards.
• Reports any electrical faults and visibly unsightly defects.
• Discharges professional treatment room setting, care for equipment and maintain overall treatment room sanitation.
• Sets treatment room professionally before and after each treatment, in accordance to standard treatment room setting protocol provided.
• Applies treatment room housekeeping/presentation checklist before and after each treatment.
• Ensures the towel and linen in the treatment room is adequately replenished for the day and stored as per Standard Operating Procedure.
• Ensures general cleanliness of the treatment room, pantry & public area.
• Ensures cleanliness of the preparation room is maintained at all times.

The Mixologist is the backbone of the bar operation. They will lead the outlet’s personality and soul. The Mixologist is to assist the Head Bartender where needed in all aspects of the operation. The Mixologist will supervise team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and satisfy our guests during their experience.

Primary Responsibilities

Food & Beverage Service

• Develops plans and prioritises, organises and manages resources in order to accomplish business goals within a specific period.
• Maintains the bar training manual and conduct departmental service training in coordination with the Learning and Development Manager.
• Supports review simulation processes and update evaluation criteria for a smooth operation.
• Interacts with guests and colleagues in a friendly and courteous manner.
• Has extensive knowledge of our food & beverage menus.
• Takes orders and is able to confidently offer different menu options and advice.
• Remembers a guest’s preferences to extend a personalised service.
• Takes guest’s food & beverage orders accurately and assures correct input into the Point of Sale system.
• Ability to anticipate a guest’s needs.
• Verifies guest satisfaction with each table during service.
• Serves food and drinks in a timely and efficient manner.
• Makes sure that all products served are accounted for on the final bill before presenting it.
• Clears tables throughout the guest’s experience in accordance with the hotels standard operating procedure.
• Delivers all checks and reports to the appropriate place according to established standards.
• Adjusts service to suit guests’ requests and personalises any interaction with them.
• Uses a Heartist® approach – making guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect and also the outlet’s values.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Actively engages in upselling and adds value.
• Ensures outlet hygiene is kept to Raffles Hotel Singapore and HACCP standards.

Overseeing Daily Operations and Achieving Targets

• Maintains the quality and consistency of the beverage program and service within the outlet.
• Able to monitor an operating par stock of OS&E and beverage.
• Adheres to outlets recipes in Material Control.
• Ensures that a maintenance equipment checklist is conducted on weekly basis. Liaising with the Engineering and Housekeeping team as necessary.
• Ensures the outlet and related areas are kept to HACCP and hygiene standards.
• Ensures cleanliness and appearance of the outlet and related areas at all times.
• Supports Raffles Hotel Singapore beverage programs through Public Relations, media and industry outreach.

Provide a Leading and Consistent Guest Experience

• Promotes sales through direct guest contact.
• Constantly obtains guest feedback during operation to ensure satisfaction.
• Assists in building a loyal following and return guest database.
• Handles guest complaints and comments competently and swiftly.
• Delivers an exceptional guest experience in accordance with MOQ, Forbes and LQA Standards.
• Maintains levels of confidentiality and guest, colleague, and operator discretion at all times.

Management and Leadership of Outlet

• Displays cultural affinity and shows empathy to all team members.
• Observes a colleague’s individual performance, grooming and punctuality.
• Assists in recruitment and to induct and train new colleagues.
• Supports 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.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Able to confidently answer all questions and feedback regarding Raffles Hotel Singapore and respective Food and Beverage outlet.
• Makes recommendations to the Management regarding other potential sources of revenue.
• Implements appropriate and effective measures to improve cost control of expenses and labour.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Responsible to arrange training for all colleagues in line with established training requirements.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Assists and guides the departmental orientation of new colleagues.
• Adheres to Raffles Hotel Singapore fire and safety, emergency procedures.
• Follows NEA hygiene rules and regulations are met and achieve.

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Human Resource Executive to join our team!

As a Human Resource Executive we rely on you to:

• Employee Engagement

1. Drive and assist in interactive internal communications for employee engagement activities to further enhance employee engagement participation levels including social media content.
2. Own and drive programs, events, including working with vendors for employee related events.
3. Develop and implement Wellbeing and Employee Engagement activities to equip and empower our employees towards physical and psychological wellbeing.
4. Identify trends and implement new practices to engage and motivate employees.
   

• Issue Resolution

1. Handle employee complaints and inquiries with efficiency and professionalism
2. Execute disciplinary action where applicable in accordance with HR policies and practices of the company
3. Attend and resolve employee relations matters, including liaising with line managers
   

• Workplace Safety & Health

1. Advise communities or institutions regarding health or safety issues.
2. Maintain medical emergency response plans or procedures.
3. Maintain medical monitoring programs for employees
   

Roles & Responsibilities

We are hiring Supervisor for our cosy neighborhood plant-based cafeteria – Soul Kind Café! At our café, we serve vegetarian and vegan local as well as Asian-fusion cuisine. We are looking for customer service-oriented individuals with the right attitude to join us!

Job Description

• In charge of daily shop operations and management of service and kitchen crew
• Kitchen management including cooking and organization of inventories.
• Provide friendly, excellent, and professional service to our customers to ensure they have an enjoyable and pleasant experience
• Overseeing duties of cafe crew - including customer service, cashiering, cooking.
• Cashiering duties including closing the register at the end of the day – filling in the closing forms and settling all modes of payment
• In charge of the daily handling of cash revenues and the float. This requires you to be detail-oriented in counting the daily sales and float, as well as being customer oriented to process various modes of payment
• Always maintain cleanliness and organization of the cafeteria
• Ability to upsell and collect feedback from customers on their meal and service

Requirements

• Positive and can-do attitude
• Customer service-oriented individual
• Possess good interpersonal communication skills
• Prior experience in F&B, including kitchen supervisory duties would be advantageous

Expected Start Date: 01/03/2024

Job Description & Requirements

min 3 years in western cuisine, familiar with western ingredients

strong execution on the station, and also able to handle ordering, inventory management

able to organize your work independently

team player with positive attitude

open minded

5 day work week ( Wed - Sun ), 0700 - 1600/ 1630

fair pay

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads