Total 4,726 F&B / Tourism / Hospitality job vacancies in D21 Upper Bukit Timah, Clementi Park, Ulu Pandan

Accounting

· Day to day management of Accounts Payable, Accounts Receivables, General Ledger and Balance sheet reconciliation

· Issue of invoice and purchase orders

· Implement, document, monitor and maintain financial policies and procedures with appropriate internal controls and measures.

· Oversee inventory records and management

· Assist in filing GST returns & corporate tax.

· Cash management

· On yearly basis, coordinate with accountant for auditing.

HR- related

· Submit CPF contribution

· Handle local staff and Foreign Workers' payroll

· Apply Renew & Issue of work permit.

· Dormitory check in & check out

· Update staff & workers leave application

Admin

· Answer and direct phone calls.

· Distribute and mailing documents.

· Develop and maintain a filling system

· Update and maintain office policies, procedures, insurance and contact list.

· Maintain office supplies.

· Provide general support to visitors.

· Ad hoc duties assigned by the Management

Requirements:

· Minimum 3 years of working experience in full set accounting and book-keeping

· Proficient in handling accounting software is a must. Experience in EZ Accounting software would be beneficial

· Able to work independently

· Strong proficiency in handling email, MS excel and word

· Good positive attitude with a bias for learning and improvement.

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organisational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. The ideal candidate should have a good understanding of the protocols and procedures of the food service industry, including health and safety standards. Candidates can receive experience through formal trainings and internships.

Killiney Cafe located near EXPO MRT station exit G is seeking for Cafe / Kitchen Assistant.

Working hours:

Mon to Thur 11 am to 3 pm (4 hrs)

Sun 7:30 am to 1:30 pm (5 hrs)

Salary: $11 per hour

Job Scoop:

• Help to arrange food on the plates during lunch time
• Food Preparation such as salad making, cut cucumber and etc
• Dish washing
• Noodle cooking

Requirement:

• Only Singapore, PR and LTVP
• Welcome retiree and housewife

Interested candidate, pls whatapps 96731313. Thanks!

· Must be able to work weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests

· Must be able to work under stress and be adaptable

Good Knowledge of multi cuisine and good communication skills in particular for this position

JOB REQUIREMENTS

Ensure that all F&B areas are received and inspected in a timley manner and are in compliance with company´s standards by checking for quality.

Maintains the highest level of sanitation throughout all food and beverage areas as prescribed by NEA/SFA.

Oversees the overall operation of the storerooms as per comapny´s instruction.

Responsible for the final delivery of all F&B products in accordance with company´s standards.

Approves all F&B requesitions so as to ensure that they are prepared properly and placed in a proper and timley manner in compliance with company´s instructions.

Ensure that all F&B areas are received and inspected in a timley manner and are in compliance with company´s standards by checking for quality.

Job Overview

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your Day-to-Day Job Responsibilities

FINANCIAL RETURNS

• Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of Ristorante meals and menus for the restaurant and catered events within brand or local menu guidelines.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Coordinate Meal Preparation and service activities within the kitchen. Review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time. Direct both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Oversee Food Quality by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.
• Develop Menus and make key decisions regarding a restaurant’s menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Collaborate with executive chef to discuss menu options and develop creative dishes throughout the year.

PEOPLE

• Respond to Customer Concerns. Interface directly with customers to resolve complaints and other issues that may arise during the course of food service. Handle customers who were displeased with some part of their meal and make efforts to correct any issue with kitchen or restaurant staff to ensure that the customer is satisfied with the visit.
• Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.

Interact with outside contacts:

• Guests – to ensure their total satisfaction
• Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

GUEST EXPERIENCE

• May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

What do we need from You

Completion of a degree or diploma in culinary arts, or equivalent combination of education and culinary/kitchen operations experience.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Mastery of Italian Cuisine, Italian Regional, Authentic / Traditional Cuisine (Native Level), European; Relevant and up-to-date with food and culinary trends. Italian-speaker is an advantage.
• At least 2 years experience in same / similar position (Head Chef / CDC) with capabilities in managing Food quality, food cost, and running a kitchen team of no less than 10 members.
• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

Working Day: 6 days off per month

Working Hours: 2pm - 10pm

Location: Bugis

Salary: $3000 - $3500 (Assistant Manager)

Responsibilities & Duties:

• Cashier / POS / reception
• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

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.

Job Summary:

We are looking for a Management Trainee who is highly motivated and detail-oriented to join our team. The ideal candidate should possess a strong desire to learn and grow in their role, as well as developing their skills in various areas of the business. This position will provide training and exposure to different departments, allowing trainee to gain an understanding of the company’s operation.

Responsibilities and duties

1. Participate in on-the-job training in different departments, including but not limited to marketing, operation and finance.

2. Assist superior complete daily task.

3. Maintain accurate records of project details, progress and outcome.

4. Ensuring a clean and safe working environment.

5. Support data entry processes.

6. Undertake any ad-hoc administrative duties as and when required.

• Set-up kitchen for the day’s business by preparing necessary equipment, utensils and food ingredients etc. at work stations.
• Prepare customers’ orders according to standard recipes and procedures.
• Perform food safety and work safety rules and policies at all times.
• Prepare food ingredients for next day operations.
• Store all food products/ ingredients at the end of the day.
• When necessary, order food items/ ingredients/ dry goods through supplier.
• Perform general washing and cleaning duties, and proper upkeep of work station, equipment and facilities sanitary.
• Perform daily and weekly cleaning duties according to schedules.
• Perform any other duties to be assigned from time to time by superiors.

We're looking for Supervisor for our Service Crew

The Paulaner Brauhaus Singapore family is growing and looking for new members with all backgrounds and experience to join our diverse family.

We are the Asian flagship store of the Paulaner brewery and offer a wide range of premium quality beers and typical dishes from Bavaria in an authentic environment.

What can we offer you?

Exciting international environment

Opportunities for individual development

Competitive salary, bonus

Training & great career opportunities

Meals, Uniform, Transport provided

25% staff discount

You are:

Experienced with highest level of professionalism
Able to work under pressure
Passionate of your work to offer the best possible service
English speaking with minimum Secondary School Education

Singaporean/PR/LTVP (no quota available)

Your responsibilities:

Take orders and advise on menu items as well as the latest promotions

Serving of food and beverages

Perform all duties in accordance to SOP/Management

Maintain cleanliness of work area and tables

Check guest satisfaction and attend to requests and inquiries.

Come over to our booth to pass us your CV or you could

forward to [email protected].

We will contact relevant candidates only, thanks for your understanding.

Prost,

Paulaner Bräuhaus Singapore

• 6 days off per month/5.5day per week
• Gross salary starting from $2200
• Gross = Basic + OT + Allowance
• Working location: Bishan

Responsibilities:

• Prepare and cook food for all customers according to restaurant’s service standard and procedures.
• Preparation work of Kitchen opening and closing operation hours.
• Food production: make sure the end product and the cooking process conforms to company's standard and procedures, and at the same time has good sense of preventing and recording of losses.
• Maintain good hygiene and cleanliness of individual by following basic grooming & hygiene.
• Assist QC/Supporter or Hall whenever required to meet customer satisfaction.
• Any other job-related duties requested.

Requirements:

• Experience in Japanese cuisine restaurant will be an advantage.
• 2-3 years of relevant exp preferred.

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Company Name: Laguna National Golf Resort Club

Job Title: Driving Range Attendant

JOB RESPONSIBILITIES

• Oversee the short game area to ensure furnishings are placed in the correct area and signage displayed correctly
• Continually conduct a walk through of the bay area to ensure all areas are tidy, clear of range baskets, trash and other loose items
• Assist Golf Shop Customer Service Assistants and coordinate with the Academy
• Ensure that golfers are using the correct areas of the driving range
• Monitor the Short game area to ensure health and safety requirements are being met
• Assist in setting up for academy group clinics
• Ensure that the Driving Range field is set up correctly for any events
• Interact with members and public in a professional and courteous manner at all time
• Report any mis-use of range facilities by any customers

JOB REQUIREMENT

• Experience with basic machinery and driving will be beneficial.

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

Working Day: 6 days off per month

Working Hours: 2pm - 10pm

Location: Bugis

Salary: $3000 - $3500 (Assistant Manager)

Responsibilities & Duties:

• Cashier / POS / reception
• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

• Assist to maintain the proper accounts payable procedures throughout the hotel in accordance to the hotel standards
• Ensure that all invoices and charges are properly certified, approved, recorded and paid
• Prepare timely and accurate allocation of all expenses and charges for posting
• Maintain tracking system for prepaid expenses and deferred charges
• Prepare reconciliation of accruals, prepayments, deferred charges and other balance sheet items
• Maintain accurate and orderly filing system for all contracts, leases, accounting documents and correspondence
• Update the summary listing of these contracts and the respective due dates thereof. Ensure timely renewal of contracts and licenses
• Maintain accurate files on all authorized purchase orders according to accounting procedures
• Post journal entries & accrual into accounting system
• Posts payments from guests, companies, credit card and travel agents to their accounts
• Raise invoices, debit and credit notes when required
• Conduct cash count check
• Prepare Daily High Balance Report
• Follow up of outstanding House & Group Accounts on OnQ
• Check Advance Deposit Monthly Summary
• Perform control checks as mandated by Hilton’s policies and procedures and SOX requirements
• Carry out any other reasonable duties and responsibilities as assigned by Finance Manager
• Assist fellow team members and other departments wherever necessary to maintain positive working relationships

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

Key Responsibilities: Take customers’ orders in a hotpot restaurant, answering questions on meal items if needed, making food recommendations if requested. Serve the food and beverages efficiently. Clean tables and re-stock tableware and other supplies. Ensure overall cleanliness of all work area at all times.

Requirements: Prior experience in steamboat restaurant is an added advantage.
Able to perform café opening hours including weekends and public holidays (6pm -11pm or 10pm - 3am). Timing can be discussed.
Up to $15/hr based on experience.
Uniform Provided.

Key Responsibilities: Take customers’ orders in a hotpot restaurant, answering questions on meal items if needed, making food recommendations if requested. Serve the food and beverages efficiently. Clean tables and re-stock tableware and other supplies. Ensure overall cleanliness of all work area at all times.

Requirements: Prior experience in steamboat restaurant is an added advantage.
Able to perform café opening hours including weekends and public holidays (6pm -11pm or 10pm - 3am). Timing can be discussed.
Up to $15/hr based on experience.
Uniform Provided.

• Ensure efficient management of food supply at the center while maintaining a safe and sanitary kitchen environment in accordance with quality standards.

Requirements

• At least 1 years of working experience in food preparation or kitchen management.
• Knowledge of food safety regulations and procedures.
• Ability to work well in a team and communicate effectively.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Reg No. R21100996

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Daily feedback collection and reporting of issues as they arise .
• Assess quality control and adhere to service standards.

Requirements:

• Diploma in Culinary, Tourism / Hospitality Management.
• Minimum 1 year experience in a similar capacity with proven track records.
• A valid SFA Food Hygiene Cert.

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.

• Prepares all raw cooking materials and other required products.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Leading Cook.
• Maintain personal grooming and hygiene standards.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.

Requirements:

• Diploma in Culinary, Tourism / Hospitality Management.
• Minimum of 1 year(s) of experience in a similar capacity with proven track records.
• A valid SFA Food Hygiene Cert.

Benefits

• Sales incentive for full-timers
• Staff discount

Key responsibilities

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

Requirements

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

Corporate Sales and Event Specialist

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tanjong Pagar
Salary: Up to $ 3500

Job Description:

• Develop and implement sales strategies to generate leads and secure new event bookings for private dining rooms.
• Build and maintain positive relationships with potential and existing clients, understanding their needs and exceeding expectations.
• Manage all aspects of the event planning process, from initial inquiries to post-event follow-up, ensuring seamless execution and client satisfaction.
• Oversee guest relations, addressing guest inquiries and concerns promptly and professionally, working to resolve issues and ensure a positive dining experience.
• Develop and maintain strong relationships with restaurant staff to ensure smooth communication and collaboration in providing exceptional customer service.
• Assist with marketing and promotional activities for events and restaurant offerings.
• Track and analyze sales data, identify trends, and report on performance metrics to management.

Requirement:

• Diploma Holder.
• Minimum 2 to 3 years with event sales experience.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Chef de Partie

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tanjong Pagar
Salary: Up to $ 3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:
As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Commis Chef
Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tanjong Pahar MRT
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

WhatsApp: +65 9837 8400

Lim Jun Yao

Reg No.: R1989028

The Supreme HR Advisory Pte Ltd

EA No.: 14C7279