Jobscope:
1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).
2. Able to knead Prata, Naan and..
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 prepare and cook South Indian dishes, 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 Briyani.
4. 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.
5. 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.
6. Able to prepare meats, cutting, slicing and de-veining meats.
7. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.
8. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.
9. Physically fit to carry heavy loading up to 40kg.
10. Able to meet production requirements and make ingredients requests based on production output.
11. Manage cooks in kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as all-rounder.
12. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.
13. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.
14. Record temperature gauge for chillers and freezers daily.
15. 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.
16. Able to read and dish out foods based on platform orders, bulk and regular orders.
17. Always ensure use of Personal Protective Equipment.
18. Ensure kitchen KPIs are met.
19. 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 10 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:
$3,500 - $5,500
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].
Jobscope:
1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).
2. Able to knead Prata, Naan and..
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 prepare and cook South Indian dishes, 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 Briyani.
4. 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.
5. 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.
6. Able to prepare meats, cutting, slicing and de-veining meats.
7. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.
8. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.
9. Physically fit to carry heavy loading up to 40kg.
10. Able to meet production requirements and make ingredients requests based on production output.
11. Manage cooks in kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as all-rounder.
12. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.
13. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.
14. Record temperature gauge for chillers and freezers daily.
15. 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.
16. Able to read and dish out foods based on platform orders, bulk and regular orders.
17. Always ensure use of Personal Protective Equipment.
18. Ensure kitchen KPIs are met.
19. 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 10 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:
$3,800 - $6,000
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].
Jobscope:
1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).
2. Able to knead Prata, Naan and..
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 prepare and cook South Indian dishes, 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 Briyani.
4. 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.
5. 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.
6. Able to prepare meats, cutting, slicing and de-veining meats.
7. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.
8. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.
9. Physically fit to carry heavy loading up to 40kg.
10. Able to meet production requirements and make ingredients requests based on production output.
11. Actively participate in duties when staff on leave as all-rounder.
12. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.
13. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.
14. Record temperature gauge for chillers and freezers daily.
15. 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.
16. Able to read and dish out foods based on platform orders, bulk and regular orders.
17. Always ensure use of Personal Protective Equipment.
18. Ensure kitchen KPIs are met.
19. Reports to Senior Cook.
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 - $4,800
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].
Junior Chef 1 / Commis Cook 1, Sushi (Nobu Singapore)
Full-time
Full-time
Junior Executive
Singapore, Singapore
F&B / Tourism / Hospitality
3 months ago
Four Seasons Hotel Singapore
A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road..
Four Seasons Hotel Singapore
A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.
Junior Chef 1 / Commis Cook 1, Sushi (Nobu)
The incumbent is required to manage the preparation of food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
We are looking for an individual who is passionate about your craft! He/She should be attentive to detail and have a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product.
Qualifications
3+ years of related experience in a similar capacity in a related position with Four Seasons or other organizations.
Experience in preparing in hot kitchen
Ability to assist in the creative process of developing recipes and presentations.
Join us Now!
With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.
Career growth opportunities
Unique strong culture
Best-in-industry training
Complimentary stays at Four Seasons properties with discounted meals
Paid holidays/vacation
Dental and medical/disability/life insurance
Employee service awards/Birthday Gift
Annual employee party/social and sporting events
Complimentary meals in dedicated employee restaurant
Position Summary
Process all guest check-ins, verifying guest identity, form of payment, assigning room, and activating/issuing room key. Set up accu..
Position Summary
Process all guest check-ins, verifying guest identity, form of payment, assigning room, and activating/issuing room key. Set up accurate accounts for each guest according to their requirements. Enter Marriott Rewards information. Ensure rates match market codes, document exceptions. Secure payment prior to issuing room key, verify/adjust billing. Compile and review daily reports/logs/contingency lists. Complete cashier and closing reports. Supply guests with directions and property information. Accommodate guest requests, contacting appropriate staff if necessary. Follow up to ensure requests have been met. Process all payment types, vouchers, paid-outs, and charges. Balance and drop receipts. Count and secure bank at beginning and end of shift. Obtain manual authorizations and follow all Accounting procedures. Notify Loss Prevention/Security of any guest reports of theft.
Assist management in training, evaluating, counseling, motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Develop/maintain positive working relationships; support team to reach common goals; listen and respond appropriately to employee concerns. Follow company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications; ensure personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge guests; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Ensure adherence to quality standards. Enter and locate information using computers/POS systems. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
SCOPE
The incumbent in the position is responsible for managing the Guest Relation Section and providing the highest professional services in accordan..
SCOPE
The incumbent in the position is responsible for managing the Guest Relation Section and providing the highest professional services in accordance with Kempinski’s policies, procedures, and service standards. They also act as a representative of the hotel management and handle all guest relation matters brought to their attention, to the satisfaction of the guest.
OVERALL OBJECTIVES
The job of Guest Relations Manager is executed satisfactorily when:
KEA (Kempinski Experience Assessment) audit results are 85% and above.
LQA (Leading Quality Assurance) audit results are 85% and above.
CSS (Customer Satisfaction Survey) results are rated on an average with “5” and above.
Hotel and Outlets are promoted.
Guest complaints are minimized and if occur followed up efficient and are reported to Operations team.
In case of immediate need, the Guest Relations Manager helps with reception duties.
MAIN RESPONSIBILITIES
Communication of hotel & company philosophy and internal hotel representation.
Have an in-depth knowledge of the hotel and the geographical layout of the city / surroundings.
Be knowledgeable about all VIPs in-house, hotel functions and special events.
Collect as much feedback information on VIPs as possible (on daily basis) by checking e.g. Google, Opera PMS company wide, briefs and distribute this information within the hotel to all relevant departments by e.g. daily guest fact sheets/reports, newsletter, etc. and ensure information is updated in the guest profile.
Welcome, facilitate and bid farewell to as many guests as possible.
Top VIPs MUST be welcomed upon arrival, escorted to their room and bid farewell upon departure.
Prepare the iPads for in-room check-ins.
Prepare the daily amenity report.
Handle special amenity requests and room setup’s for anniversaries, birthdays, honeymoons etc.
Liaise with FOM, to prepare tailor made guest itinerary for Top VIP’s when appropriate and coordinate VIP greetings and departures – ahead of time.
Obtain as much information about a guest’s stay to be entered in the guest history.
Welcome visitors to the hotel, assist with general information, internal promotions and directions.
Handle guest complaints and requests in a polite and efficient manner, give further instructions to the relevant staff if needed to ensure optimal guest satisfaction.
Maintain a record of all complaints and requests, follow up and inform concerned operating departments.
Handle all incoming Guest Intelligence Pre-Arrival Surveys.
Create and implement a minimum of 5 Platinum level and 3 Black level Local Experiences for the hotel.
Perform special projects and related duties as assigned.
Walk throughout the hotel recognizing guests and engage with them appropriately.
Attend & participate in daily briefings as scheduled.
Report potential and existing hazards and rectified immediately.
Provide information to all guests regarding the services and possible internal promotions of the hotel.
Senior Management on any unusual circumstances that might affect guest service and expectation.
Take decisions on upgrades / comps / rebates etc. as per stipulated hotel policies and procedures.
Participate in training programs.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
REQUIREMENTS
Warm, pleasant, friendly and confident, with good interpersonal skills.
Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern F..
Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.
Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.
As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders.
Our Guest Experience team is integral to the guest experience, and is often the first encounter with our brand. This role sets the scene for our Front of House to be able to deliver unparalleled service and experiences to our guests.
You'll be in charge of:
Attend all incoming calls in a fast, accurate and courteous manner
Manage Zendesk and ticketing software system
Respond to emails in a prompt and professional manner
Input restaurant bookings in the system and confirm restaurant reservations within the stipulated time frame
Handle special requests
Communicate with Behold Julien venues and other departments to ensure seamless communication.
Assist customers all other relevant enquiries
Perform other urgent matters and any other reasonable duties and responsibilities as required by the Management
Qualifications:
Minimum of 2 years of experience in guest services within the hospitality industry.
Experience with Seven Rooms Table Management system will be an advantage but no crucial as training will be provided.
Good understanding of fine dining operation and service standards.
Excellent communication, interpersonal, and problem-solving skills.
Ability to work in a fast-paced, dynamic environment and manage multiple priorities.
Proficiency in Microsoft Office Suite and restaurant management software.
Availability to work flexible hours, including evenings, weekends, and holidays
We love people who:
Go above and beyond to make someone else's day
Are thoughtful and kind, while upholding high standards
Own outcomes and drive solutions
Are ever-curious and always learning
Benefits:
We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.
Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange for an interview.
Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern F..
Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.
Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.
As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.
For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.
Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.
Your responsibilities include:
Execute mise-en-place efficiently; including, setup the array of ingredients, the process of preparing, caring for your workstation
Maintain the highest level of food quality, taste, and visual presentation
Collaborate with team members to ensure efficient communication and teamwork in a fast-paced kitchen environment.
Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
Monitor inventory count, quality of ingredients, and inform your section leads when there are shortages
Food safety regulations and ensure food is prepared and stored in a safe and sanitary manner
We love people who:
Go above and beyond to make someone else's day
Are thoughtful and kind, while upholding high standards
Own outcomes and drive solutions
Are ever-curious and always learning
Benefits:
We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.
Take an inside look at our culture or find out more here.
POSITION SUMMARY
Assist staff with expediting problem payments (e.g., problems processing credit card). Follow up with guest regarding satisfaction wi..
POSITION SUMMARY
Assist staff with expediting problem payments (e.g., problems processing credit card). Follow up with guest regarding satisfaction with guest-related issues. Process all guest check-ins by confirming reservations, assigning room, and issuing and activating room key. Process all payment types such as room charges, cash, checks, debit, or credit. Set up accurate accounts for each guest upon check-in (i.e., sharewiths, separate room/tax/incidentals, comp). Anticipate sold-out situations and obtain satisfactory alternative accommodations when the property cannot accommodate guests with reservations. Block rooms in the computer and identify designated requirements and requests. Contact appropriate individual or department (e.g., Bellperson, Housekeeping) as necessary to resolve guest call, request, or problem. Coordinate with Housekeeping to track readiness of rooms for check-in. Review shift logs/daily memo books and document pertinent information in logbooks. Count bank at the beginning and end of shift. Balance and drop receipts according to Accounting specifications.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.
Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information. Anticipate and address guests’ service needs. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others. Ensure adherence to quality expectations and standards. Perform other reasonable job duties as requested.
Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern F..
Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.
Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.
As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders.
Our Guest Experience team is integral to the guest experience, and is often the first encounter with our brand. This role sets the scene for our Front of House to be able to deliver unparalleled service and experiences to our guests.
You'll be in charge of:
Guest Experience Leadership
Ensure that all guests receive a warm welcome and exceptional service through phone call, email, Whatsapp and other communication channels
Recruiting, Interviewing and Training of all Guest Experience Team Members.
Put together SOP’s to address and resolve any guest concerns or complaints promptly and professionally.
Monitor and maintain the Behold Julien high standards of service quality and guest satisfaction
Team Leadership and Development
Lead, mentor, and develop the guest services team, fostering a positive and collaborative work environment.
Set clear performance expectations and provide regular feedback and coaching to team members.
Conduct training sessions on service excellence, guest interaction, and operational procedures
Operations
Coordinate with the Behold Julien venues and other departments to ensure seamless communication and service delivery.
Oversee 7R Table Management System of reservations and seating arrangements to optimize the dining experience and manage guest flow.
Oversee Zendesk, ticketing software system and ensure that all Guest Experience Agents are fully trained on said operating system.
Ensure compliance with health and safety regulations and company policies
Service Improvement and Administration
Continuously evaluate and improve guest service processes and standards.
Collect and analyze guest feedback to identify areas for enhancement and implement action plans.
Manage scheduling and staffing to ensure adequate coverage during peak times.
Maintain accurate records of guest interactions, incidents, and feedback.
Qualifications:
Minimum of 5 years of experience in guest services within the fine dining establishment.
Minimum 1 year of experience with Seven Rooms Table Management system.
Strong understanding of fine dining operation and service standards.
Excellent communication, interpersonal, and problem-solving skills.
Ability to work in a fast-paced, dynamic environment and manage multiple priorities.
Proficiency in Microsoft Office Suite and restaurant management software.
Availability to work flexible hours, including evenings, weekends, and holidays
We love people who:
Go above and beyond to make someone else's day
Are thoughtful and kind, while upholding high standards
Own outcomes and drive solutions
Are ever-curious and always learning
Benefits:
We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.
Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange for an interview.
1, In charge of the daily work and ordering for the assigned section.
2, Need to get up early to prepare soup etc.
3, Carry out given recipes and inst..
1, In charge of the daily work and ordering for the assigned section.
2, Need to get up early to prepare soup etc.
3, Carry out given recipes and instructions with precision speedy.
4, Ensure strict health and hygiene practices.
5, Cleaning, organize and taking care of kitchen equipment as per
instruction manuals.
6, Monitoring food portion and waste to maintain profit margin.
7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
8, Preferably Junior Executive specialized in Food/Beverage/Restaurant
Service or equivalent.
· Must be able to work night shift and split shift
· Must be able to work extra hours or weekend if needed
Job Descriptions
Ensure the smooth running of Kiosk operations
Provide excellent customer service and ensure orders accuracy.
Work in a team to..
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.
WHAT’S THE JOB?
Responsible for managing the daily productions, preparation and presentation of all barbeque and roasted items of Chinese restaurant..
WHAT’S THE JOB?
Responsible for managing the daily productions, preparation and presentation of all barbeque and roasted items of Chinese restaurant operation. (inclusive of in room-dining and banquet functions), monitor and delegating job duties for junior colleagues. Control food costing while ensuring quality is maintained or improved
YOUR DAY-TO-DAY
Administers and adhere HACCP policies and procedures within the hotel
Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
Ensure the consistency in the preparation of all barbeque and roasted items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower
Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
Ensure new colleagues are properly trained, provide guidance and support when needed
Liaise daily with colleagues to keep effective communications regarding guests’ feedbacks
Able to provide professional, friendly and proactive guest service while supporting fellow colleagues
WHAT WE NEED FROM YOU
Diploma / Vocational certificate in Culinary Skills or related field
Minimum 3 years’ related experience as a chef including in 1 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen
Skilled in roasting techniques for meat and poultry
Oral and written fluency in English and Chinese, Cantonese (optional)
Menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
Commitment to work rotating shifts, weekends and public holidays
Valid Food Hygiene/ Food Handler certificate as required by local government
Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperati..
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 split shift
· Must be able to work extra hours or weekend if needed
Tanoke is an exclusive modern Japanese and sake restaurant in downtown Purvis street (near Bugis & City Hall MRT). We are seeking a talented and p..
Tanoke is an exclusive modern Japanese and sake restaurant in downtown Purvis street (near Bugis & City Hall MRT). We are seeking a talented and passionate F&B Service Crew to join our team.
Responsibilities
Ensure guests receive high-quality service.
Address and resolve guest complaints and concerns in a timely and courteous manner.
Monitor guest satisfaction and implement improvements as needed.
Assist with guest inquiries, reservations, and special requests.
Monitor and maintain cleanliness, organization, and sanitation of the dining areas.
Ensure all tables are properly set up and maintained throughout service.
Coordinate with kitchen and bar staff to ensure timely and accurate delivery of orders.
Qualifications
No experience is required. Training will be provided
Excellent communication and interpersonal skills
Ability to work effectively in a fast-paced environment
Strong attention to detail and multitasking abilities
Positive attitude and willingness to learn
Ability to work collaboratively as part of a team
Flexibility to work evenings, weekends, and holidays as needed
Benefits
Insurance and Medical Benefits
Competitive salary and performance-based incentives
Ajiya Okonomiyaki Restaurant near Beauty World (Bukit Timah) looking for part-time service staff to work Friday night, Saturday full and Sunday full. ..
Ajiya Okonomiyaki Restaurant near Beauty World (Bukit Timah) looking for part-time service staff to work Friday night, Saturday full and Sunday full. Flexi working hours, minimum 2 nights.
Duties include (but not limited to):
- full table service (ordering, clearing up, serving food etc)
- making drinks
- cooking okonomiyakis / meats
- cleaning up at the end of shift
- ensuring customers are well attended to
Pay depending on age and experience, up to $13/hr. We accept interested parties of any age, race or religion. Must be able to speak English.
Come join our family, if u love having fun as much as us!
KEA (Kempinski Experience Assessment) audit results are 85% and above.