Total 2,320 F&B / Tourism / Hospitality job vacancies in Changi Road, Singapore

Job Descriptions

• Prepare and execute high-quality Italian fine dining dishes
• Manage a specific section of the kitchen with precision and attention to detail
• Ensure exceptional food quality, taste, and artistic presentation
• Maintain strict kitchen hygiene and adhere to food safety regulations
• Assist in menu development and seasonal adjustments
• Contribute to the restaurant's pursuit of culinary excellence

Job Requirements

• Experience as a CDP, Junior CDP, or Commis Chef in Italian fine dining would be preferred
• Strong knowledge of Italian cuisine, ingredients, and cooking techniques
• Ability to work efficiently in a high-pressure fine dining environment
• Excellent attention to detail and consistency in food preparation
• Team player with good communication skills
• Passion for Italian gastronomy and commitment to culinary arts

Benefits

• Medical
• Uniform
• Staff Meal
• Incentives

Working hours

• 5.5 days work/ week

Job Descriptions

• Includes daily operation requirement for Service & Kitchen crews
• Supervise daily operation
• Managing supplies requirement with suppliers
• Planning work schedules for team members
• Able to prepare all products in absence of cook
• Opening & closing of work stations

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5 days work week

Job Descriptions

• Food preparation.
• Assist head chef in the preparation of food ingredients & cooking.
• Operate kitchen equipment such as Oven, Fryer and etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of kitchen at all times and assist in any ad-hoc duties assigned.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5 days work week

Job Descriptions

• Ensure the smooth running of Kiosk operations
• Provide excellent customer service and ensure orders accuracy.
• Work in a team to attain high standards of product quality & service.
• Able to work independently during off peak hours
• Ensure that all in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• Operation includes closing/opening & clean up
• Perform other related tasks as assigned by managers and supervisors.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.
• Beginners are welcome

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5 days work week

· Deliver lessons to achieve intended learning outcomes

· Update student attendance records on a timely basis

· Set assessment (test and/or exam) papers and assignments (question papers, resit papers and marking schemes)

· Invigilate, mark and record exams/assessments results

· Perform assigned moderation duties for other subjects/modules

· Conduct student academic progression monitoring and counselling

· Conduct targeted number of student activities

· Achieve target passing rate

· Achieve target for Student Satisfaction Survey Score and Parent Teacher Meeting (PTM) survey (if applicable)

· Identify students with learning issues and Initiate early student interventions

· Provide customer-focused service as evident by the number of compliments received

· Provide suggestions for the improvement of the organisation’s performance

· Participate in staff sharing and training sessions

· Assist in curriculum development and review

· Assist in the review of the department’s academic resources

· Assist in the coordination, organising and facilitating of industry consultation for the ongoing improvement of curriculum, courses, and training delivery and assessment

· Undertake other duties that may be assigned from time to time

Requirements:

1) Minimum academic level: Minimum Degree in Hospitality or related field (Master's Preferred)

2) Specific language proficiency: Proficient in English - Written and Spoken

3) Specific job experience: Min 2 years of Teaching experience

4) Good interpersonal skills

5) Computer-literate

Job Descriptions

• Must be able work with minimum resources, lead a junior team under the supervision of a Sous Chef.
• Preparing specific food items and meal components at your station
• Following directions provided by the head chef and Sous Chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your kitchen.
• Supervise the cooks of arranging chiller, freezer and dry store in proper procedure.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.
• Assisting Sous Chef create new menu and suggestion.
• Responsibility in maintaining equipment is part of priority in kitchen property.
• Report immediate to ‘Maintenance group chat’ if any equipment faulty.

Job Requirements

• Singaporean or Permanent Resident
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent
• Able to work on weekends, PH and flexible shifts.
• A team Player

Benefits

1. Performance Bonus Bi-yearly. payable in February and August at the sole discretion of the Management based on the basics of company sales performance and individual staff performance.*
2. Relocation allowance $10/day: in the event staff worked outside their organic outlet cluster.
3. Commission: Daily commissions based on daily outlet sales. two percent (2%) & four percent (4%) of the day sales shared equally among the Kitchen*
4. Allowances. Footwear for work: S50 for 2 years.
5. Health Allowance: S150 annually (Body Checkup/Dental/Vaccination) Minimum six (6) months employment
6. Birthday Vouchers: S100.00 (kakis App e-voucher/Applicable after confirmation)
7. Motorbike Allowance: $5 per working day
8. Annual Leave: 7 days. Leave increment shall be one (1) day per subsequent year, up to a maximum of fourteen (14) annual days.
9. PH entitlement per MOM
10. one (1) Duty Meal will be provided per shift.
11. Transport will be provided only after 11 pm or transfer between outlets on official duties.
12. 30% Discount for staff purchases.

Working hours

• 5 days / 44 hours
• 6 days / 48 hours

Job Descriptions

• Preparing the kitchen before the arrival of the chefs
• Cleaning the kitchen before and after food service
• Preparing ingredients beforehand, like cleaning and chopping the vegetables
• Looking after the stock of the kitchen and informing it to the Chef de Partie as the stocks run out
• Cleaning all the kitchen equipment after use
• Cleaning the kitchen and maintaining the cleanliness at all times as there could be an inspection anytime
• Cooking dishes under the supervision of the chef
• Giving suggestions to the chef regarding new preparations and the menu
• Should know the menu thoroughly and should be able to make each dish on the menu
• Help in the designing the interiors of the restaurant
• Help the chef in training the new staff
• Coordinate with the other kitchen staff
• Update the accounts of the restaurant for the head chef
• Report any mishaps in the kitchen
• Apply safety standards
• Keep a check of the safety equipment

Job Requirements

• Singaporean or Permanent Resident
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent
• Able to work on weekends, PH and flexible shifts.
• A team Player

Benefits

1. Performance Bonus Bi-yearly. payable in February and August at the sole discretion of the Management based on the basics of company sales performance and individual staff performance.*
2. Relocation allowance $10/day: in the event staff worked outside their organic outlet cluster.
3. Commission: Daily commissions based on daily outlet sales. two percent (2%) & four percent (4%) of the day sales shared equally among the Kitchen*
4. Allowances. Footwear for work: S50 for 2 years.
5. Health Allowance: S150 annually (Body Checkup/Dental/Vaccination) Minimum six (6) months employment
6. Birthday Vouchers: S100.00 (kakis App e-voucher/Applicable after confirmation)
7. Motorbike Allowance: $5 per working day
8. Annual Leave: 7 days. Leave increment shall be one (1) day per subsequent year, up to a maximum of fourteen (14) annual days.
9. PH entitlement per MOM
10. One (1) Duty Meal will be provided per shift.
11. Transport will be provided only after 11 pm or transfer between outlets on official duties.
12. 30% Discount for staff purchases.

Working hours

• 5 days / 44 hours
• 6 days / 48 hours

The Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food quality

• Monitors food quality and consistency to ensure 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 produce specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost control

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

Hygiene and sanitisation

• 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, 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. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• 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 correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, learning and development of culinary team

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• 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.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• 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).

Since its inception in 2013, The Black Hole Group and its concepts such as Tipo, Working Title, Ela and more, continue to create quality culinary concepts, celebrate artisanality, and cultivate experience.

We are looking for a talented individual to helm The Great Mischief, an 80-seater western dining concept located in the prestigious National Gallery Singapore. You’ll have ample opportunity to R&D, experiment with dishes and create new menu items to impress both local and international patrons.

As the Sous Chef, you’ll lead kitchen activities on shift and prepare our delicious food - helping create memorable experiences for guests, whenever they dine. You’ll work collaboratively with the front and back of house teams to ensure food quality, kitchen cleanliness, ordering and people management are kept to our high standards - to make sure the kitchen is always running smoothly.

What we need from you to shine:

· Previous experience or culinary education/training

· Ability to work in a fast-paced environment

· Strong teamwork and communication skills

· Creative and passionate in delivering quality dishes

What’s in it for you:

· Medical & Dental - Up to $300

· Staff Meals

· Transport Allowance - Up to $100 monthly

· Training Allowance - Up to $500 annually

· Referral Bonus - Up to $1,200 per referral

· Dining Discount - 20% off extended to friends & family

· Maternity & Paternity Leave - With $300 baby bonus

· Birthday Perks

· Staff Cohesion - Local and overseas bonding trips

· Mentorship Programme - Grow personally and professionally

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit us up. Take the next step in your culinary journey with us today.

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)

We are a modern Asian restaurant looking for an experienced and motivated Junior Sous Chef to join our team!

You will be responsible for assisting the head chef in all aspects of food preparation, cooking, and presentation. You will also be responsible for supervising and training other kitchen staff, as well as maintaining high standards of cleanliness and safety in the kitchen.

The ideal candidate will have previous experience working in a professional restaurant kitchen, able to work well under pressure, and have excellent time management and organisational skills.

*Previous experience with Japanese cuisine would be advantageous.

Salary: S$3,600 - $4,000 depending on work experience

Benefits:

• 5 Days Work Week
• Monthly Sales Incentive $250 to $500
• Staff Meals Provided
• Birthday Benefits

Responsibilities:

• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Keeps cooking stations stocked, especially before and during prime operation hours
• Helps train new kitchen employees to restaurant and kitchen standards
• Perform other administrative tasks as will be communicated by superiors
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organisation, staff ability, and training opportunities
• Communicates well with members of staff in other areas of the business, including managers and front of house teams
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• At least 3 years of relevant experience in a professional kitchen
• Knowledge of applicable safety and sanitation procedures
• Knowledge of food cost, inventory management and purchasing
• Ability to work well under pressure
• Ability to work effectively as part of a team
• Ability to supervise and train junior team members
• Good interpersonal skills and ability to communicate effectively with customers, clients, and colleagues
• Good time management and organisational skills
• Attention to detail

Restaurant cum pub in Dempsey Area seeking Sous Chef

Key Responsibilities

• Work with the Head Cook to plan, coordinate and carry out the preparation of all orders
• Ensure dishes are well cooked and presented according to company's requirements and hygiene standards
• Work with team members in planning and developing the restaurant menu
• Understand current trend and develop new items periodically
• Ensure cooking area is organised and clean with utensils and applicances kept in hygienic conditions
• Assist in monitoring and maintaining kitchen inventory

Requirements

• Minimum 4-6 years working experience in relevant field
• Experiences in Chinese cuisine will be an advantage
• Willing to work in kitchen with small team size

Job Descriptions

Seroja is a distinguished Michelin-starred restaurant in Singapore, celebrated for its exquisite Asian cuisine and unparalleled service. We are dedicated to providing a memorable dining experience to our guests.

• Assist the Head Sommelier in managing the restaurant’s wine program.
• Provide wine service to guests, including recommendations and pairings with dishes.
• Maintain and update the wine list, ensuring a diverse and high-quality selection.
• Conduct regular inventory checks and manage wine storage.
• Stay informed about new wine trends and products, participating in tastings and training sessions.
• Educate staff and guests about wine, offering insights into different varieties and regions.
• Assist in organizing wine events, tastings, and special promotions.
• Ensure compliance with health and safety standards in wine handling and storage.

Job Requirements

• Previous experience in a sommelier or wine steward role, preferably in a fine dining or Michelin-starred restaurant.
• Strong knowledge of wine varieties, regions, and pairings, with a focus on Asian cuisine.
• Excellent customer service and communication skills.
• Keen attention to detail and a passion for wine and hospitality.
• Ability to work collaboratively with the restaurant team.
• Certification from a recognized wine education program (e.g., WSET) is a plus.

Benefits

• AWS, Tips/Profit Sharing, Premium Medical Insurance Coverage
• 14 days AL
• Competitive salary and performance-based incentives.
• Opportunities for professional development and career advancement.
• Staff meals provided.

Working hours

• Tues - Thur : 2pm - 11pm (1hr Break)
• Fri - Sat: 10am - 3.30pm, 5.30pm - 11pm
• Sun-Mon: Off

Job Descriptions

Seroja is a distinguished Michelin-starred restaurant in Singapore, celebrated for its exquisite Asian cuisine and unparalleled service. We are dedicated to providing a memorable dining experience to our guests.

• Oversee the dining room operations, ensuring smooth service and adherence to Seroja’s high standards.
• Manage reservations and seating arrangements, optimizing table turnover while maintaining a pleasant dining atmosphere.
• Train, supervise, and motivate front-of-house staff, fostering a team-oriented environment.
• Address guest inquiries, concerns, and special requests with professionalism and efficiency.
• Maintain a deep understanding of the menu, including daily specials and wine pairings, to provide informed recommendations to guests.
• Monitor and manage inventory levels of dining room supplies and equipment.
• Ensure compliance with health and safety regulations, maintaining a clean and organized work environment.

Job Requirements

• Proven experience as a Captain or similar role in a fine dining or Michelin-starred restaurant.
• Strong leadership and interpersonal skills, with the ability to inspire and manage a team effectively.
• Exceptional customer service and communication skills.
• In-depth knowledge of Asian cuisine and wine pairings is a plus.
• Ability to remain calm and composed in a fast-paced environment.
• Attention to detail and a commitment to maintaining high standards.

Benefits

• AWS, Tips/Profit Sharing, Premium Medical Insurance Coverage
• 14 days AL
• Competitive salary and performance-based incentives.
• Opportunities for professional development and career advancement.
• Staff meals provided.

Working hours

• Tues - Thur : 2pm - 11pm (1hr Break)
• Fri - Sat: 10am - 3.30pm, 5.30pm - 11pm
• Sun-Mon: Off

Benefits

• Sales incentive for full-timers
• Staff discount

Key responsibilities

• Greeting and seating customers
• Presenting menu with recommendation on promotions/food and beverage pairing
• Serving the food and beverages
• Perform cashiering duties
• Attend to customers' request and feedback promptly and professionally
• Maintaining cleanliness of tables and other dining areas

Requirements

• For full-timers, candidate should be able to work 5 day per week on rostered shift during outlet operational hours
• Friendly personality
• Good communication skills
• Knowledgeable in alcoholic beverages

Job Descriptions

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to communicate with head chef & Sous Chef properly
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.

Job Requirements

• Must possess a Diploma in culinary skill

Benefits

• Medical Insurance
• Dental Insurance
• No MC Incentive
• Sales Incentive
• Motivation Bonus
• Tips sharing

Working hours

• 5days (Fixed Off : Sunday, Monday)
• 11AM TO 11PM, SPLIT SHIFT 3 TO 5PM

Premium pour bar and restaurant seeking cook with Chinese cuisine experience to join it's team.

Job Description

• Preparing and cooking food according to menu items.
• Operate cooking equipment with proper safety precautions.
• Maintain cleanliness of kitchen including ensuring ingredients, utensils and dishes are properly stored.
• Controlling and managing kitchen inventory.
• Opportunity to design and test new menu items which complements the impressive selection of fine wines, champagnes, whiskies, sake available in the restaurant.

Requirements

• Experiences with Chinese cuisine

Job Description & Requirements
• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Job Descriptions

Seroja is a distinguished Michelin-starred restaurant in Singapore, celebrated for its exquisite Asian cuisine and unparalleled service. We are dedicated to providing a memorable dining experience to our guests.

• Assist the management team in overseeing daily operations, ensuring a seamless dining experience for guests.
• Supervise and support front-of-house staff, providing guidance and assistance as needed.
• Handle guest inquiries, reservations, and special requests with professionalism and efficiency.
• Ensure compliance with restaurant policies, health, and safety regulations.
• Monitor inventory levels of dining room supplies and place orders as necessary.
• Conduct regular training sessions for staff to maintain high service standards.
• Assist in resolving any issues or conflicts that may arise during service.
• Contribute to creating a welcoming and hospitable atmosphere for guests.

Job Requirements

• Previous experience as a Supervisor or similar role in a fine dining or Michelin-starred restaurant.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal abilities.
• Knowledge of Asian cuisine and fine dining service protocols.
• Ability to handle high-pressure situations with grace and professionalism.
• Detail-oriented with a commitment to maintaining high standards.

Benefits

• AWS, Tips/Profit Sharing, Premium Medical Insurance Coverage
• 14 days AL
• Competitive salary and performance-based incentives.
• Opportunities for professional development and career advancement.
• Staff meals provided.

Working hours

• Tues - Thur : 2pm - 11pm (1hr Break)
• Fri - Sat: 10am - 3.30pm, 5.30pm - 11pm
• Sun-Mon: Off

able to work on weekends

able to speak simple english

able to work with other team members

able to grade different kind of fruits quality

able to stand for long hours

- Operational Oversight

• Oversee the day-to-day operations of the custody services, ensuring efficient and secure management of digital assets.
• Implement and maintain robust operational processes, including transaction monitoring, asset segregation, and reconciliation.
• Develop and enforce standard operating procedures (SOPs) to ensure consistency and quality in service delivery.
• Coordinate with the technology team to ensure the reliability and scalability of custody systems and infrastructure.

- Risk Management

• Develop and implement a comprehensive risk management framework to identify, assess, and mitigate risks associated with digital asset custody.
• Conduct regular risk assessments, scenario analysis, and stress testing to evaluate the impact of potential adverse events.
• Monitor and analyze emerging risks in the cryptocurrency market, including regulatory changes, technological advancements, and market trends.
• Collaborate with the compliance team to ensure adherence to regulatory requirements and industry standards.

- Stakeholder Communication

• Communicate effectively with internal and external stakeholders, including  clients, regulators, and auditors.
• Prepare and present reports on risk and operational performance to senior management and the board of directors.

able to work on weekends

able to speak simple english

able to work with other team members

able to cut fruits

able to stand for long hours

Job Summary

Suntory is a global leader in consumer-packaged goods, renowned for producing and distributing a uniquely diverse portfolio of beverages, premium spirits, beer, wine, and wellness products throughout the world. With a history dating back to 1899, we are driven by a profound purpose: To inspire the brilliance of life, by creating rich experiences for people, in harmony with nature. At Suntory Beverage and Food, we boldly move forward together to realize the dreams of becoming a world-leading next-generation global beverage company, always together with Seikatsusha – you are an important part of this and here’s how your role helps us win.

Our Global Data Analytics team is building the next-gen centralized global lakehouse & analytics hub for the entire Suntory Beverage & Food International (SBFI). As a critical member of the team, this role will be expected to deliver end to end data analytics solutions, based on the input from Data Analytics Product Team. You will also oversee the entire solution architecture designs and lead the data governance, BAU Operation and advanced analytics team.

As part of the Suntory Beverage & Food Global Data Engineering Team, you are expected to help business departments to drive their data analytics roadmap with your Data Engineering & Analytics skill sets. The mission of the SBFI Data Engineering Team is to create competitive advantages for the SBFI through analytics and superior insights that enables better & faster decisions leading to sustainable business growth.

Job Responsibilities

• Architecture Design

• Provide the end-to-end solution design when receiving the requests from global/regional data product managers, the design may cover infrastructure, network, data extraction approach, ETL flows, and cube.
• Design the suitable data models (bronze, silver, gold and data mart) to address the business requirements
• Review the local solution designs and provide go/no-go decision.
• Explore the modern tech in the market and keep evolving the current architecture, you may engage with Microsoft or Databricks solution architects to evaluate new releases, features, or products

• Technical Development

• Hands-on development for the ETL Pipelines using Azure Stack, including but not limited to ADLS, Azure Data Factory, Logic Apps, Azure Databricks, Azure Automation, Azure Functions, Azure Key Vault, etc.
• Hands-on development for the centralized OLAP Cube (semantic model) using Visual Studio, Bsim Normalizer, Tabular Editor, Dax Studio.
• Design & manage the CI/CD pipelines to make sure smooth deployment from Dev, to QA, and Production environments for Databricks and Azure Data Factory.

• Advanced Analytics

• Design the end-to-end advanced analytics solutions, platforms and operation framework.
• Work with internal & external data scientists & consultants to develop the advanced analytics solutions, using Python, Pyspark, Azure machine learning studio, or H2O. The topics may be Revenue Growth Management, Route to Market, Demand Forecast, Customer Segmentation, etc.
• Provide consultancies or explanations to the senior leaders to help them understand the ML/Advanced Analytics logics.
• Provide support to build interactive chatbots or GenAI apps to enable insights & better data visibilities

• Operations

• You will have the direct reports of the operation managers.
• Guide operation managers to run the ITIL process, including CAB, Change Request, Incident, Service Request, Problem Management, etc.
• Develop long-term data operation framework and processes across data engineering, analytics enablement, and machine learning.

• Governance

• Design the end-to-end governance framework & platform (Unity Catalog & Purview)
• The governance scope will include:Global & Local Dataset, this is to define the clear boundary between global & local datasets so that they can be stored in correct environments
  Upper Stream details, this is to prevent ETL pipelines & logics get affected by any changes from upper stream systems
  Data Source management, this is to understand what types of data, which approach the team is using to extract from various data sources
  Lineage Management, this is to have a full view of the data life cycle, the lineage will cover data source – Bronze – Silver – Gold – DMT – PowerBI data set
  Data Quality Management, this is to make sure the data can be ingested into the lakehouse correctly & timely.
  Access Management, this is to make sure the access will not be over-granted to internal/external developers, data scientists, BA/PMS.
  

Skills and Experience

Key Developer and Architect Knowledge
• Azure Data Lake (Azure Data Lake Storage, Azure Key Vault, Azure Logic App, Azure Functions, Azure Automation, Azure Data Factory, etc)
• Databricks (Unity Catalog, Lakehouse, Workflows, Clusters/SQL Warehouse, Delta Sharing, Volumes, External Locations, Storage Credentials, etc)
• Machine Learning (Supervised, Unsupervised learning models, MLOps, etc)
• Power BI (DAX, Power Query, Power Pivot, Filters, Power BI Gateway, Data Access Mode like Direct Query/Import/Live Connection, Data Refresh Method, Power BI Dataset, PBI Workspace, Method to publish app and report, Various visuals chart types, etc.)
• Data Modelling Framework (Entity Relationship, Data Vault Schema, Star Schema, Snowflake Schema, Data Mart, Materialized View, Data Harmonization, etc.)
• SAP (S/4HANA, BW/4HANA, ECC, BPC, IBP, Datasphere, C4C)

Key Management Knowledge
• Agile Development Framework (backlog, sprint, scrum, user story & story point, epic, etc.)
• Stakeholder Reporting (Agile Development Sprint Report, Waterfall Project Report)
• ITIL Process (especially Change & Release Management)
• Design Documentation Management
• Code Management (CI/CD Pipeline)
• Waterfall Project Management
• Meta Data Management

Data Source System & FMCG Domain Knowledge
• Enterprise Systems such as SAP BW, SAP ERP, SAP IBP, Success Factors, Coupa, MES
• Commercial IT Systems such as SFA, DMS, TPM
• Retail & Consumer Measurement Service and Tools like Nielsen, IRI, Kantar, TRAX
• FMCG Domain Knowledge like RTM, RGM

Others
• Bachelor’s degree or above in data or IT related field.
• 10 years experiences in data platform management, operations, development
• Azure, Databricks, ITIL Certificates are preferred
• Strong communication and stakeholder management skills
• Good Time Management skills

Job Description

1. Able to perform shift work including on weekends, public holidays and ad-hoc deployments when required.

2. Must be responsible, disciplined, and able to lead by example, highly motivated and influence others positively.

3. Primary duty is to assist in safeguarding CHS properties and assets.

4. Secondary duty is to be a Service Ambassador of CHS. In short, to ensure that guests of CHS have a safe and memorable experience.

5. Assist the Assistant Security Manager/ Security Manager in overseeing all aspects of the security function.

6. Overall in-charge of the Fire Command Centre (FCC) during the shift.

7. Perform Witness and Bank Escort duties.

8. Perform Lobby Surveillance.

9. Conduct thorough investigations into any reported incidents and generate incident reports with supporting evidences.

10. Assist in Fire Life and Workplace Safety matters

11. Attend to guests’ complaints

12. Render First Aid treatment, where applicable, to guest and staff.

13. Operate car parking systems and all CCTV monitoring systems.

14. Responsible for planning and deploying the security team

15. Other duties encompass neutralizing any domestic conflicts or criminal activities within CHS, monitoring of CCTVs, security coverage / escorts for VIPs, identify security and safety hazards and report them to superiors.

16. Any other duties as and when assigned by the Assistant Security Manager/ Security Manager

Education and Work Experience

1. GCE ‘N’ Level or equivalent

2. Minimum 2 year of relevant Supervisory experience in security operation

3. Possesses Security Supervisor License and relevant PWM required module certificates.

SCOPE

The incumbent in the position is responsible for supervising the operations at the reception. He/she will support and assist the Front Office and other departments to ensure that the highest professional services are given to all guests in accordance with the Kempinski and Leading Quality Assurance (LQA) service standards.

OVERALL OBJECTIVES

• Plan and supervise the day-to-day operations of the Reception section which are related to the arrival and departure of guests, including the room sales, the room assignments of VIPs, Groups and Crews and room registrations.
• Ensures that all guests receive prompt, cordial attention and personal recognition and resolves related problems.
• Handles guest requests and complaints in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all complaints received from all guests. Follow up when necessary.
• Liaise and coordinate with various departments to ensure all information on guests are accurate such as rate, room type, billing, guest requests and oversee that guests’ specific requirements are addressed in an efficient manner.
• Control room availability for walk-ins and establish accountability for guests’ departure dates and times.
• Follow up with Housekeeping any unresolved room discrepancies.
• Maintain reservation procedures, same day arrivals.
• Check all arrivals folios, follows up on credit standing of walk-in guests and validity of account to company instructions.
• Check all billing instructions and guest credit for accuracy. Follow up and resolve related issues.
• Understand and carries out duties in line with Hotel Emergency Procedures.
• Inspects guestrooms on a daily basis.
• Responds promptly to any operational requests from Front Office and other hotel departments.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Minimum 3 years experience in a similar role
• Comprehensive Opera knowledge
• Mature & Customer focused.