Total 2,040 F&B / Tourism / Hospitality job vacancies in D06 Beach Road, High Street

Job Responsibilities

1. Initiates day-to-day sales activities such as sales calls, telemarketing, sales appointments, entertainment, presentations, virtual presentations, prospecting, proposals and closing sales

2. Be familiar and effective in the sales processes: create rapport, ensures that relations with the internal and external customers are cordial and that they are receiving satisfactory service

3. Anticipate and manage expectations, advise conflicts, overcome objections, closing and obtain post-feedback

4. Responsible for acquisition and maintenance of all sales accounts

5. Meeting monthly and annual revenue goals set by the management

6. Prepares correspondence to customers and internal booking reports

7. Compliance with statutory regulations and internal guidelines/ SOPs

8. Follow up with clients whose payments are outstanding and long overdue

9. Ensures proper maintenance of sales files

10. Participates and coordinates promotional, overseas sales trip, trade shows or any other assignment

11. Performs any other duties as and when assigned by the Management

Education and Work Experience

1. Possesses a relevant Diploma or Degree

2. Minimum 2 – 4 years’ relevant working experience in the hotel industry

3. Relevant room sales experience in the hospitality industry

4. A mature, self-motivated, dynamic, meticulous and result oriented individual

5. Excellent interpersonal and communications skills with a strong network

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Oversee accuracy of room blocks, reservations, and group market codes. Communicate company values and/or culture to new employees. Review and implement new Reservations procedures. Process all reservation requests, changes, and cancellations received by phone, fax, or mail. Identify guest reservation needs and determine appropriate room type. Verify availability of room type and rate. Explain guarantee, special rate, and cancellation policies to callers. Accommodate and document special requests. Answer questions about property facilities/services and room accommodations. Follow sales techniques to maximize revenue. Input and access data in reservation system. Respond to any challenges found for accommodating rooming requests. Set-up proper billing accounts according to Accounting policies. Troubleshoot, resolve, and document guest issues and concerns or escalate/refer to appropriate individual.

• 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.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Brief description of the Restaurant

Michelin Star Italian Restaurant

About Garibaldi Italian Restaurant & Bar: Garibaldi Italian Restaurant & Bar is a renowned, fine dining establishment that has been serving authentic Italian cuisine in Singapore since 2003. With a commitment to delivering an exceptional dining experience, we are seeking a dedicated and passionate Office-Based Reservation Agent / Guest Relations Executive to join our team.

Job Descriptions

Position Overview:

The Office-Based Reservation Agent / Guest Relations Executive at Garibaldi Italian Restaurant & Bar is a pivotal role that involves managing reservations, handling event inquiries, maintaining relationships with third-party reservation partners, overseeing catering requests, responding to emails, and supporting various marketing and financial partnerships alongside the Marketing Manager and General Manager. This role is crucial to ensuring that our guests have a seamless and memorable experience when dining at our restaurant.

Key Responsibilities

1)Reservations Management:

• Handle reservation inquiries via phone, email, and online channels.
• Ensure accurate and up-to-date reservation records.
• Work closely with the restaurant team to optimize seating and table allocation.

2)Event Inquiries:

• Respond to inquiries related to private events, parties, and special occasions.
• Coordinate event bookings, including menu selection, seating arrangements, in house site views and special requests.

3)Catering Services:

• Manage catering inquiries and orders for off-site events.
• Ensure the timely and accurate delivery of catering services, meeting the client's expectations and ensuring proper internal communication with operations.

4)Third-Party Reservation Partners:

• Foster and maintain strong relationships with third-party reservation platforms such as Chope, Quandoo and Dining City.
• Collaborate with partners to maximize restaurant reservations and visibility.

5）Email Correspondence:

• Respond promptly and professionally to email inquiries from guests and potential customers.
• Provide detailed information about the restaurant's offerings, menus, and special promotions.

6) Marketing and Financial Partners:

• Collaborate with marketing partners to promote the restaurant's offerings and events via the support of privileged partnerships.
• Assist with financial partnership activities, including payment processing and invoicing together with Finance Department.

Job Requirements

• 2 years of related experience
• Previous experience in a reservation, guest relations, or customer service role is preferred.
• Exceptional communication and interpersonal skills.
• Proficiency in using reservation management software.
• Ability to multitask and prioritize effectively in a fast-paced environment.
• Strong problem-solving skills and attention to detail.
• Knowledge of the restaurant industry, especially Italian cuisine, is a plus.

Working hours

• 5 days work/ week

Job Highlights:
5 Days (44 hours) Work Week + Paid OT
14 Days Annual Leave
Staff Meal provided
70% staff discount while on shift
$300 Employee Referral Program
Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Job Requirements:
Basic Culinary Skills
Experience or Entry levels with no experience are welcome to apply
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

• Must have atleast 10 years experience related in Arab mainly Turkish cuisine.
• Have the ability to communicate /able to speak and understand Turkish language, understand traditional cuisine, culture and tradition.
• Menu Planning and creating innovative and authentic turkish menus that cater to the taste and preferences of the local customers.
• Managing the daily operations of the kitchen including staffing, inventory management, and cost control.
• Training and supervising kitchen staf, ensuring they follow proper technique and safety procedure.
• Conducting regular quality checks to ensure all dishes meet the required standards and specification.
• Manage and Cooks guests’ orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant
• Coaches the sous chef and other members of the kitchen staff, so they perform at their best
• Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
• Works quickly and accurately during busy periods, such as weekends and evenings
• Occasionally takes on extra duties, such as to maintain sucess of social media, online presence and marketing efforts, introduce new menu and promotions and other marketing initiatives to drive traffic and sales.
• Additionally, oversee the creation of high-quality, visually appealing content for the restaurant website and social media channels, cooking tips and behind the scenes glimpses into the restaurant's kitchen.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Clean and maintain kitchen equipment, dishware, glassware, and silverware to the hotel’s high standards, including washing, drying, and polishing.
• Ensure that the kitchen and restaurant areas are clean and well-maintained, including sweeping, mopping, and removing trash.
• Report any maintenance issues or damage to the Stewarding Supervisor immediately.
• Respond promptly to restaurant staff requests for additional dishware, glassware, or silverware.
• Complete daily assignments and assist with special projects as needed.
• Communicate effectively with other departments, such as Food & Beverage and Engineering, to ensure that guest needs are met.
• Follow all safety and security procedures, including proper use of cleaning chemicals and equipment.
• Maintain a professional and courteous demeanor at all times, reflecting the hotel’s commitment to exceptional guest service.
• Attend all required training sessions and meetings.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Physical Requirements:

• Ability to stand, walk, and bend for extended periods of time.
• Ability to lift and carry heavy kitchen equipment and supplies.
• Ability to push and pull heavy carts loaded with dishware, glassware, and silverware

Qualifications:

• Ability to lead and motivate a team in a fast-paced environment.
• Strong attention to detail and ability to follow specific instructions.
• Excellent communication and interpersonal skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Adaptable and outgoing with interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Description:
Responsible for managing the whole spectrum of the branding and marketing functions as well to work in close liaison with the CEO to develop branding and marketing strategies that support the Board’s overall strategic aims and objectives.

JOB RESPONSIBILITIES:
· Assist in new store opening / closure of restaurant and liaise with contractor and vendors
· To handle all lease negotiations, renewals and administration
· Planning and coordinating the monthly promotion for each brand
· Working closely with the team to create designs of restaurant, menus and promotions
· Working closely with the R & D team on new product development ideas
· Working closely with operation team and outlet for promotion
· Reviews periodically, monthly, yearly sales/product mix, expenditure and profitability and develop effective solutions or recommendations to management.
· Understand market and customer and constantly monitor the effectiveness of the company as well as the competitors’ promotional activities and to recommend appropriate remedial actions for improvements.
· Reviews of the marketing plan of the company vis-à-vis the market/consumer/competitor/product, in line with any changes and development taking place and recommend to the Management appropriate changes to improve products and sales.
· Liaise and follow up with the contractor & landlord about the renovation work to ensure complete within the timeline. Quotation, invoice, work schedule, site inspection, shop opening equipment

REQUIREMENTS:
Diploma with specialization in Branding and Marketing with at least 1 year of relevant working experience.
Proficient with MS Office, Power Point
Ability to work independently and coordinate well across all the levels
Being able to be proactive and self-motivated.
Need to travel within different outlets frequently
Good communication skill, interpersonal skills and strong in both verbal and written communication

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 RESPONSIBILITIES:

• Prepares, arranges and serves all food according to the standard set by the Executive Chef Preparation, cut, cook and arrange of food as required.
• Coordinates activities of cooks, pantry maids and kitchen helpers to ensure an efficient and smooth food service.
• Controls cost by minimizing spoilage, waste and exercising portion controls.
• Handles machines, furniture, equipment and utensils the proper way and clean them after use.
• Attends training classes, staff meeting and make suggestions for improvement.
• Assists in the training of kitchen personnel as instructed by the Sous Chef.
• Follows established procedure and performs special duties as may be assigned by his Supervisors.
• Responsible for presentation, taste and timeliness of sections production.
• Creates distinctive dishes and present them to Management for approval to incorporate such dishes into the regular menu.
• To train staff on the preparation and cooking of Western cuisine.
• To ensure compliance of hygiene standards.

JOB REQUIREMENTS:

• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• Good command of English in both written and spoken as need to liaise with English speaking clients.
• At least 5 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): Food Preparation, compliance on kitchen hygiene standards
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Candidates that require work passes need not apply.
• Singaporeans only.

Job Description

• Maintain Health Standards, personal hygiene and correct attire
• Report on defective equipment and sanitation of kitchen facilities
• Professional chefs grooming standards to be on track
• Observes movement of menu items, anticipates and recommends changes to meet rising member’s expectation
• To carry out other reasonable duties and responsibilities as assigned
• To provide a courteous and professional service at all times
• Maintains and follows through on proper maintenance and sanitation of kitchen equipment and facilities
• To work shift or split shift duty, depending on the needs of the business

Job Requirements

• Basic food hygiene certified
• Able to converse and write in English
• 2 – 3 years’ F&B in similar position
• Basic knowledge on Western, Asian & Local Cuisine
• Knowledge of dietary requirements
• Basic Computer skills and English Language

Job Description

• Assist the Senior Chef in the operation of the department and responsible for the proper efficiency and profit functioning
• To assist Senior Chef in baking or preparing and cooking items in the menu
• Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned
• Ensure proper storage of all perishable material accordingly to the First-in-First-Out Policy
• Perform other related duties as assigned by Supervisor

Job Requirements

• Candidate must possess relevant certification in Pastry and Baking or Culinary Cooking
• Minimum 2 years of working experience in the related field is required for this position
• Able to learn and adapt swiftly
• Able to work individually as well as efficiently in a team
• Able to present a positive and professional attitude at all time
• Must be able to work on shifts, weekends, and public holidays
• 5-day work week

GENERAL DUTIES:

• Is responsible for the daily smooth operation of the department and to take over in the absence of the Superiors. To ensure that food quality is of high standards and consistent. To ensure that there is always sufficient supply of all food items. To give training and guidance to junior staffs.

DUTIES AND RESPONSIBILITIES:

• Provides functional assistance and direction to the daily kitchen daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Instruct and delegate duties fairly and in an appropriate manner to the subordinates.
• Control the food cost and food quality in the kitchen.
• Supervise all subordinates independently and in a professional manner.
• Check that all kitchens are ready before the beginning of a meal period.
• Taste all the food items before the beginning of a meal period.
• Be responsible for the overall food cost, kitchen supplies, energy cost and utensils in the section.
• Assist in the preparation and control of the daily/ weekly market list with the section.
• Control the food quality and presentation in the kitchen.
• Ensure food cost budget are met every month.
• Maintain safety by adhering to safety policies, and be responsible to report accidents immediately.
• Proceed with caution when walking on slippery floors.
• Ensure proper safety instructions are given before operating any equipment.
• Responsible for planning of the work schedule.
• Ensure that all standard recipes are followed in the preparation process.
• Adhere to the NEA food hygiene standards.
• To be ready and responsible to perform any other duties as designated or required by Management and/ or Executive Chef from time to time.

Only shortlisted candidates will be notified.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Assist with the set-up of the restaurant, ensuring that all areas are clean, tidy, and well-presented.
• Greet guests as they arrive and show them to their table.
• Provide menus and make recommendations to guests based on their preferences.
• Take orders and ensure that they are accurately recorded and transmitted to the kitchen.
• Serve food and drinks to guests in a timely and professional manner.
• Check on guests regularly to ensure they are satisfied with their meals and to address any concerns they may have.
• Handle any guest complaints or issues with a positive attitude and find a quick resolution.
• Ensure that all guests are properly billed and that payments are processed accurately.
• Assist with cleaning and maintaining the restaurant during and after service
• Maintain accurate records of inventory, orders, and sales on each shift
• Ensure the restaurant is well presented at all times

Qualifications:

• Previous experience in a similar role in the hospitality industry will be an added advantage.
• Excellent communication and customer service skills.
• Ability to work well in a team environment.
• A strong attention to detail and a passion for delivering exceptional service.
• Ability to work in a fast-paced environment and under pressure.
• Willingness to work flexible hours including weekends and holidays.
• Ability to stand and walk for extended periods of peak mealtime.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

SCOPE
To produce an outstanding guest experience within the outlet concept by managing a service team. The Bar Manager provides a courteous, professional and efficient service in accordance with the bar, hotel and Kempinski standards, driving sales and maximising profit.

OVERALL OBJECTIVES

• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Develop outlet in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• Supervise the team members on shift to ensure highest level of service and set-up standards as required by the department and hotel.
• Build close working relationship and effective communications with other departments.
• Prepare bar menu design in cooperation with bartending team and Sommelier.
• Conduct monthly inventory of operating supplies and equipment.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools.
• Attend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Other ad-hoc duties as assigned.

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Have an excellent understanding of beverages in general including ingredients and techniques.
• Minimum 2 years’ experience in a similar capacity.
• Diploma in Hospitality or F&B Service
• Positive attitude and able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures.
• Ability to maintain highest standards of confidentiality, professionalism, ethics, grooming and attitude.

Job Description

F&B Captains / Supervisors

• Responsible to the F&B Executive for the proper functioning of the restaurant. Coordinating the activities to provide courteous and efficient service to members and their guests.
• Ensure that every effort is made to promote food and beverage sales and be responsible for sales of the items.
• Ensure that service procedures are adhered to and carried out in detail by the staff, correcting deviation through constant job training.
• Ensure smooth operations to achieve good customer satisfaction
• Ensure hygiene, sanitation, and cleanliness of the service and pantry areas and disposal of garbage.
• Assist in counting month-end F&B inventories for reporting purposes
• Any other ad-hoc duties as assigned by the Management from time to time
• Able to work shift duties.
• Good communication and interpersonal skills.
• Able to work as a team.
• Pleasant personality.
• Min 2 years experience in a similar capacity or position

Service Crew

• Greeting, seating, and escorting guests to their tables
• Staying attentive to the needs of the guests in the dining area
• Serving food & beverages to guests
• Maintain cleanliness and tidiness in work areas
• Preparation of service duties
• Able to work shift duties.
• Good communication and interpersonal skills.
• Able to work as a team.
• Pleasant personality.
• At least 1 year of working experience in the related field.
• Preferably Entry Level specialized in Food/Beverage/Restaurant Service or equivalent.

Additional Information:

• Staff meal provided
• AWS
• Flexi benefits
• 10 days annual leave
• 5 days work per week (44 hours per week)
• Birthday Leave

Job Description

• Assist the Senior Chef in the operation of the department and responsible for the proper efficiency and profit functioning
• To assist Senior Chef in preparing and cooking items in the menu
• Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned
• Ensure proper storage of all perishable material accordingly to the First-in-First-Out Policy
• Perform other related duties as assigned by Supervisor

Job Requirements

• Candidate must possess relevant certification in Culinary Cooking
• Minimum 2 years of working experience in the related field is required for this position
• Able to learn and adapt swiftly
• Able to work individually as well as efficiently in a team
• Able to present a positive and professional attitude at all time
• Must be able to work on shifts, weekends, and public holidays
• 5-day work week

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Clean and maintain guest rooms, public areas, and back of house areas to the hotel’s high standards, including dusting, vacuuming, sweeping, mopping, and changing linens.
• Ensure that guest rooms are properly stocked with amenities and supplies, such as towels, linens, and toiletries.
• Report any maintenance issues or damage to the Housekeeping Manager immediately.
• Respond promptly to guest requests for additional amenities or services, such as extra towels, pillows, or blankets.
• Complete daily room assignments and assist with special projects as needed.
• Communicate effectively with other departments, such as Front Office and Engineering, to ensure that guest needs are met.
• Follow all safety and security procedures, including proper use of cleaning chemicals and equipment.
• Maintain a professional and courteous demeanor at all times, reflecting the hotel’s commitment to exceptional guest service.
• Attend all required training sessions and meetings.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Physical Requirements:

• Ability to stand, walk, and bend for extended periods of time.
• Ability to push and pull housekeeping carts loaded with cleaning supplies and linens.
• Ability to climb stairs and ladders.
• Ability to lift and carry up to 15kg

Qualifications:

• Previous housekeeping experience in a luxury hotel or resort/ in housekeeping operations is an added advantage
• Strong attention to detail and ability to follow specific instructions.
• Ability to work independently and as part of a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Be responsible for identifying individuals and organizations that are likely to be interested in the luxury lifestyle services and experiences that the hotel has to offer. This will require research, networking, and outreach to establish new leads.
• Be responsible for developing and executing effective sales strategies to achieve revenue goals. This may include targeted marketing campaigns, networking events, and other promotional activities.
• Require to build strong relationships with potential and existing customers. This will involve meeting with customers, providing them with information about the hotel's services, and addressing any concerns they may have.
• Responsible for meeting or exceeding sales targets set by the hotel. This may require regular analysis of sales data to identify areas for improvement and adjust your sales strategies accordingly.
• Require to work closely with other departments in the hotel, such as marketing, operations, and customer service, to ensure that the hotel's sales goals are aligned with its overall strategic objectives.
• Maintaining knowledge of industry trends and competition and the need to stay up-to-date on industry trends, competitive offerings, and new market opportunities to help inform your sales strategies and stay ahead of the competition.

Qualifications:

• A bachelor's degree in sales, marketing, or a related field will be an added advantage.
• Relevant experience in sales, hospitality, or luxury lifestyle industries is also highly valued.
• To possess excellent sales skills, including the ability to identify potential customers, negotiate effectively, and close deals.
• To have exceptional interpersonal skills to build and maintain relationships with customers, as well as to work effectively with colleagues across different departments.
• Excellent written and verbal communication skills to effectively convey the value of the hotel's services and experiences to potential customers.
• A strong understanding of the luxury hospitality industry, including trends, best practices, and competitive offerings, is essential for this position.
• The ability to be able to analyze sales data and market trends to identify areas for improvement and adjust sales strategies accordingly.
• A commitment to exceptional customer service is essential for success in this position, as you will be responsible for ensuring that customers have a positive experience at the hotel.
• Familiarity with relevant sales software and customer relationship management (CRM) systems is necessary for managing leads, tracking sales, and generating reports.
• Ability to work in a fast-paced environment, while maintaining a high level of professionalism and attention to detail.
• Strong communication and interpersonal skills, with the ability to work collaboratively with other team members.
• Proficient in computer skills, including MS Office.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Brief description of the Restaurant

Chill Out Vietnamese-style at Little Saigon

Adorned with classic Vietnamese lanterns in navy blue and a playful splash of yellow amidst the warm dark-wooden setting, Little Saigon is as beautifully mesmerizing as it is welcoming. Embrace the alluringly sexy mood while you savour modern Vietnamese cuisine, sip wicked cocktails, and slither sensually to the intoxicating music by its live bands daily, all in Little Saigon by the riverside in Clarke Quay.

Job Descriptions

• Greet customers
• Taking of orders and serve food and beverages with a consistently positive and helpful attitude
• Answering questions about the menu and other promotions.
• Cashiering duties
• Ensure outlet cleanliness daily by clearing tables, returning trays to the kitchen, sweeping and mopping floors.
• Handle guests’ concerns and queries professionally and calmly to resolve problems according to restaurant policy.
• Maintain a neat and tidy appearance.

Job Requirements

• No requirement

Working hours

• Sun-Thurs 5pm-1.30am / PH, Fri and Sat 5pm-2.30am

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).

Candidate Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field .
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Restaurant Profile

Celebrity MasterChef Jereme Leung, one of the most influential chefs in the modern Chinese culinary movement, returns home to Singapore with 藝yì by Jereme Leung. 藝yì, which stands for art in the Chinese language, awakens your appetite and senses. Alluding to the fine art of Chinese dining, it references centuries of culinary mastery woven into the intricacies of Chinese cuisine presented in the restaurant. Featuring artistic adaptations of provincial cuisine from across the different regions of China, Jereme will be using single sourced and seasonal ingredients with a contemporary approach to deliver refinement and sincerity.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.