Total 1,777 F&B / Tourism / Hospitality job vacancies in D05 Clementi New Town, Hong Leong Garden, Pasir Panjang

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Responsibilities:

Daily cleaning activities in assigned areas of the building (Office, common corridoors, meeting rooms etc):

-Sweeping, Mopping, Vaccuum, Washing

-Ad hoc cleaning assigned

-AM/PM shifts available

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter.

3. Able to knead and prepare prata dough.

Masterfully able to cook different varieties of prata in a short period of time.

4. Able to prepare and cook South Indian dishes such as North Indian dishes and Mamak Marination, such as Chicken/Fish/Mutton Curry, Kerala Fish Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, Pongal, Thalapakattu/ Dum/ Keema/ Kozhikode Briyan

5. Able to prepare North Indian Foods such as Tandoori Chicken, Tikka Masala, Rogan Josh, Channa/ Panneer/ Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken i & etc.

6. Able to prepare Indian Sweets such as Kesary, Halwa, Rasagulla, Gulab Jamun, Vatlapam, Badam Milk, Kunafe, Baklava, Palkova, Badam Gheer, Rasmalai, Murukku, and other items for festive snack series.

7. Able to prepare meats, cutting slicing and de-veining meats.

8. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

9. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.

10. Physically fit to carry heavy loading up to 40kg.

11. Able to meet production requirements and make ingredients requests based on production output.

12. Actively participate in duties when staff on leave as all-rounder.

13. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.

14. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.

15. Record temperature gauge for chillers and freezers daily.

16. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

17. Able to read and dish out foods based on platform orders, bulk and regular orders.

18. Always ensure use of Personal Protective Equipment.

19. Ensure kitchen KPIs are met.

20. Reports to Director.

Skills Required:

1. Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).

2. Able to operate large capacity cooking equipment, woks and stove.

3. Able to work long hours as operations commence from 4am to 4pm and different shifts.

4. Multiskilled to handle multiple products at one time and handle staff movements and stations.

5. Able to lift heavy bags (up to 40kg)

Education Qualification / Experience:

No education required, preferably experienced in culinary arts for at least 8 years’ experience.

Key Selection Criteria:

1. Strong Culinary Skills in preparing Indian Mamak Foods (South/North Indian Foods)

2. Ability to work on different shifts and manage staff

3. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

1. Manufacturing Kitchen / Mamak Stall some times to assess use of products

2. Long hours due to long operational hours

3. Physically able to stand long hours

4. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training

Salary Range:

$3,200 - $5,000

Remunerations:

Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave

Recruitment Contact:

Pls send resume to HR Lead at 9859-4009 (WhatsApp only) or email [email protected].

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Include but not limited to the following:-

1. To carry out teaching duties for both full-time and part-time programmes (PET & CET).
2. To prepare teaching courseware before start of academic term or programme.
3. To review and update teaching courseware through subject reviews for relevancy and currency.
4. To employ effective pedagogical method(s) e.g. video, group work, site visit, guest speaker etc. for lesson delivery.
5. To conduct WSQ assessments in accordance to the Assessment Plan for the Competency Unit.
6. To provide pastoral care to students through meaningful activities e.g. counselling, career guidance.
7. To conduct tutorial lessons for academically weak students.
8. To develop, review courseware and pedagogical methods and conduct Pre-Employment Training (PET) and Continuing and Education Training (CET) programmes.
9. To set test/exam papers in accordance to the Assessment Plan for subject.
10. To mark and submit exam results and all required documentation accurately and by the required deadline.
11. To conduct exam invigilation.
12. To conduct Industrial Attachment (IA) visits at least once in every three (3) months.
13. To carry out administrative duties e.g., update student attendance, recording of counselling and engagements sessions.
14. To participate in official school and industry-related events and activities e.g. parents’ engagement, open house, school talks.
15. To attend training and development classes.
16. To maintain professional presence and establish position industry relations through membership in industry associations.
17. To carry out duties pertaining to the operations of the school’s training establishments, including restaurants, cafes, delis, etc…as and when assigned by management.
18. To demonstrate professional conduct in all interactions with stakeholders.
19. To make meaningful contributions to school community through active participation in project teams.
20. To participate and carry out any other duties and/or projects as and when assigned by management.

Job Requirements :

1. Degree holder in relevant field of studies from a recognised educational institution with at least 5 years industry experience at a supervisory/managerial level.
2. WSQ Advanced Certificate in Learning and Performance mandatory.
3. Excellent command of English, with an ability to communicate effectively at all levels.
4. Team player who is able to work with faculty members and administrative staff.
5. Keen interest in nurturing students in their learning journey.
6. Key diploma level modules to delivery include budgeting, cost control and revenue management.

Job Title: Operations Administrator

Introduction:

Welcome to Leader Food, one of the leading frozen ingredients supplier in Singapore, where operational efficiency meets excellence. We are currently seeking a proactive and organized Operations Administrator to join our team. This role is crucial in supporting our daily operations and ensuring smooth coordination across departments.

Responsibilities:

1) Supports daily warehouse activities, including receiving, storing, and dispatching goods.

2) Handle imports/exports shipments, coordinate the inbound, outbound and transhipment and preparation of shipping documents and ensure proper filing of supporting documents upon completion of each import/export shipments.

3) Coordinate with forwarder on import/export documentation.

4) Maintain accurate records of inventory levels, including stock on hand, ordered, and received

5) Support monthly inventory stock take.

6) Perform any other ad-hoc duties as assigned by the management

Requirements:

1) Proven experience as an Operations Administrator, Operations Assistant, or similar role

2) Strong organizational and multitasking skills

3) Excellent communication and interpersonal abilities

4) Proficiency in MS Office (Word, Excel, Outlook)

5) 5.5 days work week (9:00AM - 6:00PM)

Benefits:

1) Competitive salary and benefits package

2) Dynamic and collaborative work environment

How to Apply:

Interested candidates are invited to submit a resume and cover letter to [email protected]. or whatsapp to Mr David @ 90025970 or Miss Ai @81464618.

Company Culture:

At Leader Food, we value teamwork, innovation, and a commitment to excellence. Join us in making a difference.

Equal Opportunity Statement:

Leader Food is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Closing:

Thank you for considering a career with Leader Food. We look forward to reviewing your application and discussing how your skills can contribute to our operational success.

Responsibilities & Requirements:

1) Picking and delivering inventories (frozen meat including pork and seafood) to and fro our own warehouses.

2) Ad-hoc delivery trips when required.

3) Fit enough to operate pallet jack with load.

4) Maintain the cleanliness of the vehicle.

5) Class 3 license.

6) 5.5 days week (9:00AM - 5:30PM)

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Before the start of each service period, a Senior Cook checks the stock of food supplies and prepares the workstation. Duties include preparing and cooking a variety of dishes; serving the dishes on time and in the right order; ensuring health, hygiene and safety standards are adhered to; and making sure utensils and work areas are clean and ready for the next shift. The Cook is also expected to supervise junior kitchen staff and manage their development.

A chef working in a vegetarian restaurant, often known as a vegetarian chef or plant-based chef, plays a crucial role in creating and executing a menu that emphasizes vegetarian and vegan dishes. Here's a job description for a chef in a vegetarian restaurant:

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Singapore founded brand with opportunity of career advancement. If you’re a F&B passionate working in F&B cafes, we want you to be part of us to grow together with the company.

Job Responsibilities:

• Assist in creating and updating the cafe menu with contemporary and seasonal dishes.
• Oversee the preparation and cooking of meals, ensuring consistency and quality.
• Monitor stock levels, order supplies, and manage inventory to prevent shortages or wastage.
• Train new kitchen staff and conduct ongoing training to enhance skills and efficiency.
• Ensure all dishes meet the cafe's standards for presentation, taste, and portion size.
• Maintain high standards of cleanliness and adhere to food safety and sanitation regulations.
• Assist in managing food costs by optimizing ingredient use and reducing waste.
• Work closely with the head chef and front-of-house staff to coordinate service and menu changes.
• Occasionally interact with customers to gather feedback and ensure satisfaction with the dining experience.

Job Requirement:

• Only good working attitude should apply
• Fresh graduate are welcome to apply
• Able to work retail hours including weekends and during Public Holidays

Job Benefits:

• Free Uniforms
• Career progression
• Medical and leave benefits
• Staff meal provided

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

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

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

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

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

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

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

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Sales and Marketing Executive Job Description

We are looking to hire an experienced sales and marketing executive to help drive company sales. In this position, you will be involved in developing marketing strategies, implementing marketing plans, developing sales strategies, maintaining customer relations, and creating sales reports.

To ensure success as a sales and marketing executive, you should have strong knowledge of modern marketing techniques, a passion for sales, and excellent communication skills. Ultimately, a top-notch sales and marketing executive creates strategies that align with modern consumer trends.

Sales and Marketing Executive Responsibilities:

• Contributing to the development of marketing strategies.
• Conducting market research on rival products.
• Designing and implementing marketing plans for company products.
• Coordinating with media representatives and sponsors.
• Working with the sales team to develop targeted sales strategies.
• Answering client queries about product specifications and uses.
• Maintaining client relations.
• Tracking sales data to ensure the company meets sales quotas.
• Creating and presenting sales performance reports.

Sales and Marketing Executive Requirements:

• Bachelor’s degree in marketing, business, or related field.
• Proven work experience as a sales and marketing executive.
• Knowledge of modern marketing techniques.
• High-level communication and networking skills.
• A passion for sales.
• Understanding of commercial trends and marketing strategies.
• Good project management skills.
• Excellent interpersonal skills.
• Ability to work well under pressure.

RESPONSIBILITIES:

• Manages, supervises and coordinates the daily operation of the Hotel and ensure that all procedures are performed in accordance with established standards and procedures at all times to reach optimal guest satisfaction.
• Trains and supervises the Front Desk employees in all reception and cashiering procedures and assign tasks as necessary.
• Continuously monitor, study and evaluate operations, policy and procedures of Front Desk; and propose necessary improvements to Hotel Manager.
• Ensure that the investigation of irregularities and undesirable guests and checks on room occupancy discrepancies are properly conducted.
• Responsible for overall cleanliness and condition of the hotel.
• To be well informed of hotel facilities and be able to answer all inquiries.
• To handle complaints or incidents/accidents occurring in the hotel when necessary.
• To ensure smooth flow of check in and check out during peak hours
• Ensure an effective room inventory control to avoid overbooked situation and to maximize room revenue.
• Maintains safety by adhering to safety policies and be responsible to report accidents immediately.
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees
• Ensure the safety of the persons and the hotel property by fairly applying Hotel Licensing Regulations with strict adherence to existing laws.
• Maintain assigned personal Attraction Tickets online account and booking platform.
• Strictly enforce Hotel security and anti-vice procedures.

Requirements:

• Minimum 3 years’ of relevant experience in the hospitality industry
• Well-groomed and possesses a cheerful disposition
• Calm, efficient, and able to work well under pressure
• A passion for delivering exceptional levels of guest service
• Proficiency with Microsoft Word, Excel, and Outlook computer programs
• Able to work on rotational shifts, weekends and PHs

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Looking for a suitable candidate to fill the following position:-

F&B Operation Executive Manager

Responsibilities:-

• To assist in marketing promotion of F&B outlet

• Organize and control daily business activities to ensure all relevant standards.

• Lead and motivate staff to achieve operational goals, sales targets and profitability.

• Maintain high levels of Quality, Service and Cleanliness of the outlets.

• Meet and maintain hygiene, sanitary and work safety standards at all times.

• Handle customers’ complaints professionally and satisfactorily.

Requirements:-

• At least Diploma or higher education level will be preferred.

• 3 years of relevant experience

• Highly motivated, customer-centric and good team player.

• Good leadership and organization skills.

• 6 days week – including shift work, weekends and public holidays.

Interested candidates are requested to send in their CVs in MS Word Format including the following:-

• Current & Expected Salary

• Date of Availability

• Reason(s) for Leaving

(We regret that only shortlisted candidates will be notified)

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

AEDAS is a leading global design practice dedicated to creative excellence and diversity in the built environment. We are a global platform for the most talented architects and designers, focused upon delivering locally-celebrated solutions for cities, communities and clients. Our global network of 11 offices forms a diverse staff base with skills across all sectors in architecture, interior design, building consultancy, master planning, landscape and urban design.

We are looking for a talented and experienced Hospitality Director to lead the business development and growth in projects and revenue of the Aedas Interiors studio as well as leading and mentoring the design team. As the Hospitality Director, you are responsible to bring work into the studio, marketing to win new work and maintain and develop client relationships. You will oversee the entire design process from conceptualization to execution, ensuring that all projects are completed on time, within budget, and to the highest standards of quality. You will lead, mentor and guide the design team to foster a culture of creativity and excellence and to grow and develop the team. You will be part of the senior management team in Aedas and is responsible for the growth and success of the company.

HOSPITALITY DIRECTOR, AEDAS INTERIORS

Responsibilities:

· Identify and pursue new business opportunities, including clients, markets, and partnerships

· Build and maintain strong relationships with existing and prospective clients, as well as with industry partners and stakeholders

· Lead the design team in the development and execution of all interior design projects

· Oversee project timelines, budgets, and quality control

· Work closely with Project Leads to understand client needs and requirements

· Oversee the Tender & RFP process, including proposal preparation, pricing strategy, and project team selection

· Provide leadership, mentorship, and guidance to the design team, fostering a culture of creativity and excellence

· Nurture & develop capabilities of the team

· Stay up-to-date with industry trends, emerging technologies, and new design practices to continuously improve the quality of our work

Requirements:

· Bachelor's or Master's degree in Interior Design or Architecture

· At least 15 years of experience in interior design, with a proven track record of successful project delivery in a multinational design firm (Hospitality)

· Proven track record in bringing in new projects/clients

· Excellent presentation, communication and interpersonal skills, with the ability to build and maintain relationships with clients and team members

· Strong leadership skills and the ability to manage a team effectively

· Proficient in AutoCAD, SketchUp, and other relevant design software and BIM

· A keen eye for design and a passion for creativity

Attributes:

· Excellent problem-solving skills and the ability to think creatively

· Strong presentation skills and the ability to communicate design concepts and market studio

· Highly skilled in managing and developing a team

· Detail-oriented with strong organizational and time management skills

· A dynamic personality and a willingness to take on new challenges

Chief Chef Responsibilities:

1. Daily operations of the kitchen including production, preparation & presentation.

2. Ensure all preparations are of highest quality at all times in terms if taste and plating

3. Efficient management of food costs & wastage.

4. Maximizing the overall food & beverage department profit.

5. Quality levels of production including cleanliness, sanitation & hygiene.

6. Monitor kitchen flow

7. Procurement & purchasing and managing the food costing to optimal for business profitability

8. Managing and training staff and duty roster

Requirements and experience to prepare all the below receipes

Breakfast preparation:

Different types of eggs preparation like omlette, sunny side, over easy, poached eggs, half boiled ….

English styles pancakes with different toppings

Indian dish like Vada, Poha, Upma, paratha, dosa, chutney of different style, as part of the hotel requirement of breakfast

Different styles of potatoes

Baking of cake and cookies for daily breakfast

Lunch and Dinner preparation:

Fusion Pizza like chicken tikka pizza, all day breakfast pizza

Stretching of pizza base

Fajitas

Stuffed jaleponos

Molten lava torte

Samosa

All types of pasta and pasta sauce

Baked Pasta

Able to do butchery

Mexican style fish preparation

Stuffed chicken

Crab Cake

All Mexican and European dishes

Sandwiches and Wraps

· You are required to work on split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Strictly following all the local requirements of SFA

SIFBI seeks to appoint a Principal Investigator in area of food oral processing. Special interests will be on the food oral manipulation, food oral rheology, oral tribology, oral physiology, bolus formation and swallowing, food-saliva interactions, and other emerging topics in relation to eating and sensory perception. The appointed Principal Investigator is expected to lead a research team to conducted experiment-based original research in food oral processing.

Jobs Responsibilities:

• To lead a research team to conducted experiment-based research in areas of food oral processing.
• To lead new initiatives in research project proposals
• To write up high impact research publications
• To establish strong international links with academic partners
• To actively engage with industry for knowledge transfer and research collaborations
• To mentor and provide support to junior researchers
• To participate team/laboratory management

Job Requirements:

• PhD in food science or other relevant disciplines
• More than 10 years' experience of postdoctoral and independent research
• Strong lab-based research background in food sensory, food physics, food texture, food flavour.
• An excellent track record of research publications
• Excellent communication skills (e.g. writing and speaking)

The candidate should demonstrate his/her research achievements with an excellent track record of research publications, cases of successful funding, industrial collaborations, and social/economic impacts.

(Informal enquiries can be made by contacting Prof. Jianshe Chen via email [email protected].)

The above eligibility criteria are not exhaustive. A*STAR may include additional selection criteria based on its prevailing recruitment policies. These policies may be amended from time to time without notice. We regret that only shortlisted candidates will be notified.

Job Description

1. Prepare and cook food according to the menu and recipes.
2. Ensure that food is cooked to the proper temperature and is presented beautifully.
3. Monitor food stock levels and order supplies as needed.
4. Follow health and safety regulations and maintain a clean kitchen environment.
5. Prepare ingredients and measure portion sizes.
6. Collaborate with kitchen crew to plan menus and daily specials.
7. Manage time effectively to meet deadlines for meal preparation.
8. Taste and adjust seasoning of dishes as necessary.
9. Stay up-to-date with current cooking techniques and trends in the food industry.

Job Requirement

1. Minimum diploma in any field.
2. Able to start Immediately.
3. F&B Experience with Basic Food Hygiene Certification will be an advantage but not necessary.
4. Able to work shift, weekends and public holidays.
5. Able to communicate in basic English/Chinese

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

SIFBI seeks to appoint a Principal Investigator in area of food oral processing. Special interests will be on the food oral manipulation, food oral rheology, oral tribology, oral physiology, bolus formation and swallowing, food-saliva interactions, and other emerging topics in relation to eating and sensory perception. The appointed Principal Investigator is expected to lead a research team to conducted experiment-based original research in food oral processing.

Jobs Responsibilities:

• To lead a research team to conducted experiment-based research in areas of food oral processing.
• To lead new initiatives in research project proposals
• To write up high impact research publications
• To establish strong international links with academic partners
• To actively engage with industry for knowledge transfer and research collaborations
• To mentor and provide support to junior researchers
• To participate team/laboratory management

Job Requirements:

• PhD in food science or other relevant disciplines
• More than 10 years' experience of postdoctoral and independent research
• Strong lab-based research background in food sensory, food physics, food texture, food flavour.
• An excellent track record of research publications
• Excellent communication skills (e.g. writing and speaking)

The candidate should demonstrate his/her research achievements with an excellent track record of research publications, cases of successful funding, industrial collaborations, and social/economic impacts.

(Informal enquiries can be made by contacting Prof. Jianshe Chen via email [email protected].)

The above eligibility criteria are not exhaustive. A*STAR may include additional selection criteria based on its prevailing recruitment policies. These policies may be amended from time to time without notice. We regret that only shortlisted candidates will be notified.

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

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

Qualities we seek are:

 Positive attitude and commitment to excellence

 Respective skills in functions to be performed

 Excellent interpersonal and communications skills

 Team work

 Willing to learn and able to work under pressure

 Experience in F&B Operations

 Preferably 3 years of previous experience in serving in restaurant

 Must be able to work night shift and splite shift

Must be able to work extra hours or weekend if needed