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

Main Duties and Responsibilities

To assist other team members, with the key aim of delivering good quality of food to our customers.

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

Reporting to the F&B Manager, the incumbent will be responsible to create and promote an atmosphere, ensuring guests a satisfying dining experience with a feel of home away from home. He will be responsible for but not limited to the following culinary operations:

JOB DESCRIPTION

• Supervises, coordinates, and gives directions to the entire team of colleagues in a very efficient and correct manner.
• Provide a friendly welcome for guests, answer telephones, to control the flow of guests to various stations in the restaurant.
• Provide excellent service and good relations with guests.
• Participate in service as necessary in accordance with the restaurant's needs.
• Ensure hotel grooming and personal appearance standards are met.
• Control stocks for daily use in the restaurant to ensure the restaurant’s service requirements are met.
• Ensures that the restaurant maintains high-quality service standards are implemented.
• Performs daily checks on staffing level, quality control, maintenance, cleanliness.

JOB REQUIREMENT

• Minimum of 2 years in F&B experience.
• Good knowledge of restaurant operation and high-end service levels.
• Have good English communication skills both in written and spoken.
• Computer literate.
• Pleasant personality with good communication and interpersonal skills.

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

Chef De Partie

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,200 (Depends on Experience)
  
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Pastry Chef

• Location : Scotts Rd(Newton)
• Working Days : 5 days (include weekend , Off at Mon & Tues)
• Working Hours: 1130am - 5pm
• Salary : $2,500 - $2,800 (Depends on Experience)
  
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Join us, at Eatz Group of companies, a dynamic and expanding player in the culinary world, offering diverse and innovative F&B solutions through our multiple brands. We pride ourselves on delivering exceptional culinary experiences, tailored to for every event. Be part of our growth and bring your passion to the table!

Management

• Be on the ground to command and control the various sections especially during peak periods
• Planning and development of menus and recipes to maximise efficiencies, cost-effectiveness and whilst keeping bottom-lines healthy (Daily Menus, Special Occasions. etc)
• Advise management and ensure updated cooking technics, food-production processes to improve the overall productivity.
• Attend management meetings, plan daily briefings
• Attend to client’s feedbacks and communicate upwards to ensure a high level of staff satisfaction.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Create exciting seasonal, trendy yet executable & sustainable menus, daily specials and promotional activities.

Human Resource

• Lead by example a team of kitchen staff in planning & executing daily work in the central kitchen.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees - staff management work schedule, leave arrangement, recruitment and others.
• Manages and trains the kitchen staffs effectively to ensure a well-organised and motivated team.

Kitchen Operations

• Handle overall kitchen operations in the central kitchens.
• Oversee service standards relating to catering, special large-scale events.
• Manage & ensure that inventory levels and quality by placing orders based on projected demand; and upon delivery, check to ensure quality of delivered supplies.
• Ensure safe operations and proper upkeep of all equipment.
• Perform any other related duties as assigned by the Directors and the COO.

Quality & Health

• Ensure to meet the quality standards and presentation of all food items.
• Ensure the consistency in food quality of all the dishes and make sure that all dishes end products are quality-controlled for its taste, quality and safety and hygiene standards.
• Ensure consistent preparation during food production processes. Compliance with ISO22000 certification and Hygiene & Safety Regulations (HSE) set by the Government, the company.

Requirements

• Minimum 8 years’ experience of working experience of at least Head Chef (Catering Industry or Banqueting min >3,000 meals).
• Experience with Cook & Chill Cooking Methods and/or R&D experience would be an advantage.
• Strong leadership and organisational abilities with a mindset of being a mentor for the kitchen team.
• Positive with a can-do attitude with good communication skills.
• Ability to work flexible hours, including weekends, and holidays, as needed, 6-day work week.
• Possess WSQ Food Safety Course Level 1 certification. Possess higher food certifications would be an advantage.
• Able to speak Mandarin to our Chinese-Speaking only kitchen team mates.
• Able to learn and adapt swiftly.
• Computer literate and/or IT-savvy.

Work Location: Bedok Industrial Area

Please email updated resume to [email protected] and/or WhatsApp to 9857-9292 with:

1. Last & Expected Renumeration
2. Earliest Availability
3. Vaccination/COVID Status

Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.

Job Description:

We are seeking a skilled and passionate Chef to join our culinary team. The ideal candidate will have a deep understanding of Chinese cuisine, exceptional cooking skills, and the ability to create and present authentic dishes. As a Chef, you will be responsible for preparing a variety of traditional and contemporary Chinese dishes, managing the kitchen, and ensuring the highest standards of food quality and hygiene.

Responsibilities:

Prepare and cook a wide range of Chinese dishes, including appetizers, main courses, and desserts.

Develop and innovate new recipes while maintaining authenticity.

Ensure all dishes are prepared to the highest standards and presented beautifully.

Oversee kitchen operations, including inventory management, ordering supplies, and maintaining equipment.

Train and supervise kitchen staff, ensuring a smooth and efficient workflow.

Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations.

Collaborate with management to create seasonal menus and special offerings.

Requirements:

Proven experience as a Chef, specializing in Chinese cuisine.

Culinary degree or equivalent experience is preferred.

Strong knowledge of traditional and contemporary Chinese cooking techniques.

Ability to work in a fast-paced environment and handle multiple tasks.

Excellent leadership and communication skills.

Attention to detail and a commitment to quality.

Flexibility to work evenings, weekends, and holidays as required.

Main Responsibilities

• Perform the tasks of order taking and ensure accuracy by repeating orders to guests.
• Deliver orders to kitchen/show kitchen promptly.​​
• Check ordered meals on collection from kitchen and deliver to guests promptly.​​
• Keep tables and service areas clean and tidy.​​
• Monitor sales and provide monthly sales reports with recommendations for business reviews with management
• Handle cashiering duties, customers’ complaints and operational issues
• Other work scope as required by business needs
• Assist Restaurant Manager to ensure a smooth operation
• Maintain a high standard of personal grooming and portray a professional image at all times

• Cleaner cum cook - preschool
• Working days: Monday - Friday
• Salary: $1500-$1700
• Location: Islandwide

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Responsibilities:

Cook

• Simple cook for student
• Ensure hygiene of kitchen, wash dishes

Cleaner

• To sweep and mop floors daily.
• Vacuum classroom floor, mop classroom floor with disinfectant, clean and wash classroom tables, chairs and school equipment and devices.
• Ensure toilets and hand wash basins throughout the centre are stocked toilet paper and hand soap.
• To empty all waste, rubbish and recyclables in the appropriate disposal area.
• Perform any other duties assigned by your superiors.

Job Highlights

• Career Development Opportunities
• Duty Meals, Birthday Leave and Flexible benefits
• Complimentary Room Nights
• Discounted Room and Dining Rates

As a Technician, we rely on you to

• Manage, coach and supervise the engineering technicians
• Maintain electrical and mechanical plant & equipment of the hotel
• Manage the engineering programmes
• Organize the record for the future planning

We are looking for someone who:

• Has a passion for Engineering
• Understands engineering equipment in a hotel
• A friendly, helpful and trustworthy leader
• Enjoys taking on a new challenge
• Not afraid to take up new challenges
• Always prepared
• A motivator and a self-starter

If you are the right person, what are you waiting for? Click the apply button now!

• Position Title: Chef De Partie
• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,500 (Depends on Experience)
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

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

✅SAMUEL SIAW Reg No: R24124745

Position title: Product Development and Management Executive

Working location: Pasir Panjang

Working Days: 5 days work

Working hours : 9am - 6pm
Salary Range: $3500 to $4200

Responsibilities:

• New product planning:

- Ideation: generate, develop, curate and prioritise ideas.

- Organise and define requirements based on market data and customer insights.

- Analyse industrial trends and do technology assessment.

- Evaluate scientific information to generate concepts for new product innovations; define product features.

- Define product competitive positioning and unique selling proposition (USP).

- Prepare and execute new product development (NPD) plan, ensuring processes occur within the

necessary timeframes to deliver a product to market.

- Align cross-functional Scrum team through Agile methodology.

• New product development (NPD):

- Source for contract manufacturers and liaise with engineers/ formulators to develop new product; be the main contact point with these suppliers for NPD/ formulation discussions.

- Review formulas and ingredient/ design statements for new product that is compliant with regulations.

- Conduct or work with contract manufacturer for efficacy assessment, literature review, product trial and testing.

- Work with contract manufacturers for safety assessment and stability study of products.

- Define critical attributes of final products, work with Quality team to finalise product master specifications and list of required lab tests.

- Work with Regulatory Affairs to finalise label text of products and with designer for packaging design.

- Technical resource for Regulatory Affairs, including providing technical document such as formula, raw material COA, efficacy, stability and safety information.

- Research market prices, create accurate product costing data and propose product pricing.

- Present new product for management’s review.

• New product introduction:

- Technical resource for Marketing, including providing technical brief or info sheet of product.

- Conduct product training as part of professional education to regional trainer/ marketing team and key leaders of salesforce.

• Post-launch product management:

- Reassess industry movement and re-evaluate competitor actions.

- Analyse product performance, profit and loss, and identify actions required.

- Manage incremental improvement for existing products.

- Liaise with contract manufacturers for necessary formula-related matters.

- React to necessary corrective and preventive actions (CAPA) raised by Quality.

• Contribute for and implement standard procedures (in compliance with industrial standards and QMS requirements) for any product development and management activities or as assigned.
• Perform other duties and projects as necessary to meet company goals.

Requirements:

• Degree in Nutrition, Pharmacy, Chemistry or relevant.

• Preferably with some experience in product development/ management in the dietary supplement and health food industry.

• Product/ project management experience; planning & time management experience.

• Travelling is expected.

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

✅SAMUEL SIAW Reg No: R24124745

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Manage kitchen staff, including hiring, training, and scheduling.
• Develop and maintain menus, ensuring quality, variety, and seasonal appropriateness.
• Monitor food costs and inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards.
• Collaborate with management to develop and implement strategies to improve kitchen efficiency and profitability.
• Handle customer inquiries, feedback, and complaints, ensuring exceptional service and satisfaction.

Requirements:

• Proven experience as a Senior Chef or Kitchen Manager in a high-volume establishment.
• Strong culinary skills and creativity, with a passion for food and cooking.
• Excellent leadership and management abilities, with the ability to motivate and inspire a team.
• Knowledge of kitchen best practices and food safety standards.
• Exceptional communication and interpersonal skills.
• Ability to thrive in a fast-paced environment and handle pressure effectively.
• Bachelor Degree and certification in Culinary Arts or Hospitality Management is a must.
• Able to work on Saturday and Sunday, 6 days per week.

• Ensures cooking stations are sanitized and prepped with necessary tools
• Prepares and stores pizza dough
• Prepares pizza sauces
• Orders supplies, maintains inventory, creates budgets to ensure profitable food cost
• Trains other cooks in the preparation process so all meals are uniform
• Checks quality of pizzas before they’re served to guests
• Performs regular maintenance on kitchen equipment
• Collaborates with staff on menu items
• Resolves customer complaints with diplomacy
• Makes sure the kitchen is clean and sanitized
• Min. 5-8 years of working experience in the same field

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

. To perform cooking duties in a non-aircon F&B working environment.

. Assist the head chef in daily kitchen operation

. Cutting, steaming, frying, etc.

. Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

. Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

. Periodically review menu with the management and design new promotion dishes

. Other ad hoc duties assigned by the management

. Relevant experience

. Able to get along with team members

. Needs to work on split shift daily

. Needs to work on weekends & public holidays

. OT may be required with short notice to cover other colleagues’ MC or leaves

. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

· Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.

· Ability to prepare food quickly in a fast paced environment.

Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.

· Being able to come up with own recipes and ideas to improve the menu selection.

Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.

· Knowledge in food preparation for event catering would be advantageous to this role.

. Plan orders of equipment or ingredients according to identified shortages

. Proven min 2 years to 5 years experience as a chef

. Exceptional proven ability of kitchen management

. Ability in dividing responsibilities and monitoring progress

. Outstanding communication and leadership skills

. Up-to-date with culinary trends and optimized kitchen processes

. Check freshness of food and ingredients

. Supervise and coordinate activities of cooks and other food preparation workers

. Develop recipes and determine how to present the food

. Plan menus and ensure uniform serving sizes and quality of meals

. Inspect supplies, equipment, and work areas for cleanliness and functionality

. Control and direct the food preparation process and any other relative activities

We are a locally runned neighbourhood joint serving up casual Italian fare.

Salary- Gross from $3500 to $3700

The ideal candidate should be passionate about food, must display strong leadership skills, and have the ability to be creative and willing to try something new. The senior chef also helps to finish dishes before they are sent out of the kitchen. S(he) may also have non-production responsibilities such as forecasting daily purchases, inspecting and maintaining the kitchen equipment as well as working with the head chef to ensure department success.

Job Description:

• Assist the sous chef in ensuring smooth day-to-day operation in the kitchen.
• Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes and seasonal menus, maintaining food quality standards and comprehensive product knowledge.
• Controls and monitors departmental costs on an ongoing basis to ensure performance against budget
• Manpower requirement planning for assigned section and provide recommendations to the head chef.
• Ensure sufficient stocks are in storage & food placed in appropriate containers for operations.
• Ensure all kitchen equipment and tools are used safely, correctly and kept in good working condition at all times.
• Act on any guest feedback and provide any service recovery where required.
• Assist in training junior kitchen staff
• Maintain a hygienic kitchen and personal hygiene
• Perform any other duties assign by the Management.

Job Requirements:

• Possess at least 2 Year(s) of relevant working experience in a chef role
• Possess at last a NITEC / Diploma in Food Preparation / Culinary Skills
• Able to adapt in a fast-paced environment
• Good team player
• Willing to work split shift hours, weekends and Public Holidays
• Has good communication and interpersonal skills

Candidate who are interested may also e-mail/message their resume to [email protected] OR Whatsapp Timothy: 92345310

We apologise that we are only looking for Singaporeans or PRs at this moment and only shortlisted candidates will be notified.

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Must have experience to prepare all the bellow receipes

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Our client is a food service company with a diverse range of offerings, including quality dining establishments and food manufacturing.

• Design and execute training programs and curricula.
• Collaborate with the company to foster a learning culture within the organization.
• Implement and assess our WSQ, Non-WSQ, and e-learning training materials.
• Hold regular meetings with team members to identify and address their needs.

Requirements:

• ACTA/DDDLP Certified
• At least 4 years of stand-up training, On-the-Job training experience in the F&B industry.
• Possess a Level 3 Food Safety Course or as a Food Hygiene Officer is an advantage.

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: R1326740

Main Duties & Responsibilities

Overall in-charge of Restaurant Manager duties for daily restaurant operations

Be a strong customer service professional

Manage roster/staffing requirements and other restaurant management duties

Ability to handle restaurant reservations, emails, enquiries is a plus

Experience Requirements

At least 3 year(s) of working experience in the related field is required for this position

Other Requirements:

Required skill(s): MS Excel, Word, Google Sheets/Drive

Strong organisational skills

Managers specialising in Food/Beverage/Restaurant Service or equivalent

Engaging and outgoing personality

Team player

Benefits Include

5-Day Work Week

Bonus incentives and perks

Other Details

Walking distance MRT (Central area)

Staff meals provided

Job Highlights

• Career Development Opportunities
• Duty Meals, Birthday Leave and Flexible benefits
• Complimentary Room Nights
• Discounted Room and Dining Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now

• Position Title: Chef De Partie
• Location : Newton
• Working Days : 44hrs per week including weekend and PH
• Salary : $2,500 - $3,600 Gross (Depends on Experience)

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

* Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.

* Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department

* Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.

* Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.

* Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.

* Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor

* Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.

* Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene

* Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.

* Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge

* Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen

* Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.

* In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.

* Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

* With fine dine experience

Our client has more than 20 restaurants in Singapore that provide various dining concepts that refined tastes of both local and international food enthusiasts.

• Supervise the FP&A team to ensure that data is regularly updated and maintained accurately and promptly.
• Direct the FP&A team in completing and analysing the company’s financials, including P&L analysis, cost variance analysis, and budget vs. actual performance assessments.
• Conduct financial analysis and modelling, including cash flow forecasting, project evaluations, cost-benefit analysis, and investment appraisals.
• Find opportunities for process improvements in the FP&A function.

Requirements:

• Degree in Accounting or equivalent.
• At least 3 years of FP&A experience in F&B/Audit industry.
• Strong communication, analytical and problem-solving 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.

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EA Licence: 19C9701

Registration: R1326740

Position title : Service Crew

Location: Beach Rd, Bugis

Working days : 6 days ; 7:00am -3:00pm (based on schedule)

Salary : $ 2,000 - $ 2,300

Responsibilities & Duties :

• Serving food and beverages to customers.
• Taking customer orders ( Using Ipad ) and delivering food and beverages.
• Collect used dishes from tables and clean tables.
• General daily cleaning of dining area.
• Warm greeting of customer with big smile.
• Collection of Cash / CreditCard Payment.
• Check and ensure have sufficient stock ( ie : butter,bread,milk and etc )
• Other duties assigned by the management from time to time.

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

✅SAMUEL SIAW Reg No: R24124745

• Position Title: Supervisor
• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,500 - $2,800 + OT (Depends on Experience)

Roles & Responsibilities

• To display a hands-on approach at all times to unite staff and guide them to ensure compliance with all food and beverage promotions, Company SOP including POS operations and cash handling practices, statutory and regulatory requirements.
• To plan, guide advise and instruct team members (Service Crew & Captain) in the daily operational duties.
• To coach and ensure that the Captains and Service crew are able to carry out all their duties as stipulated in their job Descriptions.
• To ensure adequate and accurate placement of stock orders for operations use while being mindful of wastage and breakage.
• To handle all situational issues/problems with both boutique corporate and individual guests professionally.
• To conduct staff orientation & on-the-job Training (OJT) whenever required.
• To perform all POS and bar duties, opening or closing shift duties as a Shift-in-Charge (SIC) and ensure proper handover of shift such as store transaction keys, debrief on happenings, etc.
• To lead and manage-by-example in accordance with Company SOP, and rules and regulations for the following:Customer service
  Cashiering Duties
  Beverage preparation and bar duties
  Staff grooming
  Punctuality & attendance
  
• To take charge and be responsible for the overall boutique cleanliness and housekeeping.
• To conduct daily briefing and staff deployment.
• To lead and motivate the team (Service Crew & Captain) towards achieving their individual and boutiques shift sales and up-sell sales target as set by the Outlet Manager.
• To achieve a minimum score of 90% for the monthly BQC (Boutique Quality Checklist) appraisal (team effort).
• To attend weekly Managers Meeting in HQ when assigned.
• To stand in as Head-of-Boutique in the absence of an Asst. / Outlet Manager.
• Any other appropriate duties & responsibilities as assigned by Superior or Senior Management.

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

✅SAMUEL SIAW Reg No: R24124745