Total 1,490 F&B / Tourism / Hospitality job vacancies in D22 Jurong, Jurong Island, Tuas

The Palawan @ Sentosa

The Palawan @ Sentosa is the Shangri-La Group’s first lifestyle and entertainment precinct on Sentosa Island in Singapore. Designed for visitors to explore, play and bond, the iconic beach playground will be home to several new-to-Singapore leisure activities such as gamified electric go-karting and a floating aqua park. Enjoy unique dining experiences at a terraced beach club, a family beach club and gourmet food trucks poised to provide delicious fare along with the perfect setting for friends and families to relish island vibes.

We are looking for Food & Beverage Supervisor to join our Beach Club team!

As the Food & Beverage Supervisor we rely on you to:

• Interact and engage with guests and maintains high quality service standards
• Motivate team members and maintain a high level of team cohesiveness
• Handle guest complaints effectively and professionally
• Consistently looking to increase satisfaction levels for guests
• Support the daily operation in collaboration with the managers, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.
• Take responsibility, in partnership with the managers for the operations look and feel, including but not limited to the overall decor and atmosphere of the outlet / café
• Maintain Food Hygiene and Safety Standards

We are looking for someone who:

• Has a passion for Food & Beverage Operations
• Has strong interpersonal, communication skills
• Believes in teamwork
• Enjoys delivering high quality guest service with a welcoming manner
• Preferably has experience working in either a restaurant or a Bar environment
• A self-starter and a team player
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals

If you are the right person, what are you waiting for? Click the apply button now and be part of the pioneering team!

Job Descriptions

• Expertly preparing a diverse range of dishes in a non-halal kitchen.
• Efficiently managing food costing and inventory to optimize operational efficiency.
• Upholding rigorous standards for food storage, rotation, quality, and presentation.
• Ensuring strict compliance with relevant health codes and regulations to guarantee a safe and hygienic kitchen environment.
• Dedication to achieving and maintaining the highest standards of food quality and taste.
• Receiving daily order numbers from supervisors and executing precise cooking based on given instructions.
• Maintaining an organized inventory register and implementing measures to minimize wastage.
• Adhering to agreed-upon menus with creativity and precision.
• Commitment to safety, health, environment, and quality systems in all aspects of kitchen operations.
• Meticulously arranging utensils, cooking instruments, dishes, and cutting boards in designated areas for optimal kitchen organization.
• Responsibly handling garbage removal and ensuring timely replacement of garbage bags.
• Conducting regular mopping and sweeping of kitchen areas to uphold cleanliness standards.
• Storing ingredients and food items in accordance with established food safety standards.
• Undertaking housekeeping duties to maintain a clean and organized workspace.
• Willingness to perform other ad-hoc duties as required from time to time.

Job Requirements

• 3 years of work experience in kitchen settings
• A food handler’s license
• Able to work in Benoi Road area
• Ability to safely use kitchen equipment and appliances
• Sound knowledge of food safety standards and procedures
• Strong communication skills
• Must be presentable, hardworking and willing to learn

Primary Responsibilities

• Supervise and train the team members in accordance with the service standards, ensure suggestive selling techniques are performed by all team members
• Assist in the development of the wine list; demonstrate the ability to pair and suggest wine to guests and assist with decanting wine
• Operate and compute the cash register, record all transactions on a daily basis
• Provide excellent guest engagement while serving food and beverages to the guests

Requirements

• Certificate in Food & Beverage/Hospitality Management or its equivalent
• Min 2 years of experience at the supervisory level in a fine dining (Spanish) environment
• Good interpersonal and communication skills with a cheerful personality
• 5 working days per week with the ability to work on weekends/public holidays and rotating shifts

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

A QA & QC officer is responsible for monitoring, inspecting, and proposing measures to correct or improve an organization’s final products in order to meet established quality standardsCore Responsibilities:

• Incoming materials inspection
• Daily in-process QC inspection at production lines
• Perform testing on finished products
• Conduct fortnightly factory inspection
• Equipment maintenance and calibration
• Housekeeping
• General duties as required

Job Specifications:

• Training will be provided.
• Team player with initiative, drive & good communication skills
• Possess positive working attitude
• Able to alternate work shift, Monday to Friday 8.00am-5.30pm and 2pm – 11.30pm
• Able to work overtime.
• Physically able to lift and carry up to 3kg of goods.

Benefits:

1. AWS ( Annual Wage Supplement)
2. Performance Bonus
3. Health Benefits

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Job Responsibilities:

• Ensure smooth daily operations in the outlet.
• Check on daily breakfast covers for necessary preparations.
• Check log sheet to obtain daily revenue and develop contingency plans for generating more sales and revenue.
• Monitor dry items inventory on weekly basis.
• Plan, implement and review special promotions such as Christmas etc.
• Conduct OJT for new and existing associates.
• Provide guest with pleasant dining experience.
• Maintain good condition for the outlet's facilities and equipment.
• Prepare monthly breakage, Profit & Loss for submission to F&B Manager.
• Ensure food quality and consistency before serving to guests.
• Handle guest complaint or feedback as and when it arises.
• Adhoc projects or other duties as assigned by F&B Manager.

Job Requirements:

• Diploma in Hospitality Management or F&B Management
• 3 to 5 years of restaurant management experience
• Good leadership skills
• Willing to work shifts and on weekends and public holidays

Chef Job Description:

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements:

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Job Description & Requirements

Job Description & Requirements

The Central Kitchen Cook is responsible for preparation, cooking and baking food products as per the defined SOPs in a timely manner. He/She may also supervise the kitchen assistants' work outputs on a daily basis (i.e. ingredient prep, packaging) and ensure that workstations and cooking equipment are cleaned and maintained on a regular basis. He/She is also expected to apply food production standards and SOPs related to Safety and Hygiene policies and procedures, as well as other SOPs set out by the Quality Assurance Department. He/She needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He/She should be comfortable with repetitive work activities, working in accordance to a schedule, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot or cold temperatures). He/She may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists).

~ Apply quality systems.
~ Conduct basic equipment troubleshooting.
~ Cook food products.
~ Cultivate productivity and innovative mindset.
~ Dispose of waste.
~ Follow food and beverage safety and hygiene policies and procedures.
~ Follow food production standards and standard operating procedures.
~ Follow production schedule.
~ Maintain quality control procedures.
~ Operate automated cooking equipment for cooking food products.
~ Project a positive and professional image.
~ Re-instate work station.
~ Set up work station.
~ Solve problems and make decisions at operations level.
~ Supervise packaging of food products.
~ Supervise preparation of ingredients.
~ Use essential features of a computer.
~ Use primary functions and applications of a tablet.
~ Work in a diverse service environment.

Souther Indian/ Bangladeshi/Chinese Food preparation experience

Job Descriptions

• Assist head chef with food prep tasks like chopping, peeling, and marinating.
• Help with cooking simple dishes under the supervision of our head chef.
• Ensure all kitchen tools and equipment are cleaned and stored properly.
• Carry out kitchen inventory checks, and report shortages to the management.
• Maintain a clean and organised kitchen, ensuring compliance with health and safety regulations.
• Any other matters required by the head chef and management.

Job Requirements

• Salary can negotiate for candidates with min 2 years experience

Benefits

• There is AWS but No Bonus/ 10 days AL to start

Working hours

• 6 days (Monday off, 11am-3pm and 5.30pm to 10.30pm)

• Assist Head Chef and senior Chefs with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Ensure that quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Ensure the proper usage of food and minimise food waste.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 year experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must be able to work effectively in a team environment.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Passionate about pastry
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed.

Job Scope
-Receiving and confirming walk-in, telephonic, and online reservations

-Provide customer service

-Handle payment :handling cash and credit card transactions,

- serving food and drinks.

Primary Responsibilities

• Responsible for supporting in securing and maximising all sales opportunities from assigned market segments to achieve department objectives and key performance indicators
• Actively source for new accounts and develop existing accounts to meet key performance indicators
• Represent RWS by participating in trade shows, conventions and promotional events; Maintain regular contact including site inspections and sales calls with key contacts in the assigned market segments
• Manage and deliver assigned sales KPIs based on the assigned portfolio of corporate /government/education/community/ MICE / Dry, Social & Wedding Events and clients
• Assist / oversee sales outreach events and activities on ad hoc basis
• Plan, develop and execute sales campaigns to increase sales
• Develop and maintain long-term business relationships with corporate clients by providing consistent sales service, prompt follow-up on enquiries and rapport building
• Deliver sales presentations and conduct site inspections to showcase all RWS offerings
• Collaborate with supporting business units to formulate sales proposals that are client focused and ensure timely submission of sales contracts and reports
• Analyze and present weekly sales reports and account portfolio on a monthly basis

Responsibilities:

• Degree in business or related fields
• Minimum 7 years’ relevant experience with proven track record in leading a sales team
• Possesses strong interpersonal and communication skills
• Strong knowledge of the tourism and attractions sales industry in a similar role

preparing of food, cook of food, assist to manage of staff, arrange of daily job to each staff and etc.

Chef de Cusine assists in the direction and oversight of the culinary operations in the western section. He/she is responsible for the high standard preparation and production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost control and overall profitability.

Key Responsibilities

• Manage day-to-day kitchen activities, plan and assign work within Western section and assists the Executive Chef in achieving maximum productivity
• Control and ensure that expenses, purchases, and requisitions are within budget limits
• Ensuring that all food items are prepared in accordance to the recipe cards, maintaining portion control and minimizing wastage.
• Ensuring that food stock levels within food preparation areas are of sufficient quantity and quality (adhering to club’s storage and rotation policy) in relevance to the club’s occupancy and function forecast.
• Ensuring proper handling and storage of all food items in accordance with Club’s standards and sanitation / health regulations
• Maintains consistency of first-class food quality in all areas of the food productions.
• The implementation, physical organization and preparation of new items and menus.
• Ensuring that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with club standards
• Manage weekly work schedules and annual leave plan
• Monitors and led the preparation of staff meals for employees
• Lead, guide, train and motivate the culinary team.
• Supervision of all stewards and their activities within the food preparation areas.
• Review existing work processes and procedures, propose to management and plan continuous improvement activities within the team
• Assist to monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures, food waste management & hygiene standards

Job Requirements (Qualifications, Knowledge & Experience Required)

• Possess valid Food & Hygiene Certification
• Degree or certificate in culinary arts.
• Minimum 10 years of experience as a chef, with at least 2 years of experience in similar role in a full-service Hotel / Club
• Possess creativity and passion to keep up to date with the latest culinary trends.
• Excellent communication and interpersonal skills.
• Possess the ability to work with people across all demographics and culture.
• Enjoy interacting with guests, employees and third parties.

DEPARTMENT: FOOD & BEVERAGE
POSITION TITLE: COOK

BROAD FUNCTION
1. To prepare and cook food for clients, staff, volunteers, and visitors, maintain cleanliness in the kitchen, and assist in general housekeeping duties and household chores.

2. Principal Responsibilities:

Prepare and cook meals (lunch, tea, and dinner) as per the planned menu and/or residents' specific dietary requirements.

3. Ensure that ingredients for meals are properly cooked and stored in a hygienic manner.

Monitor meal quantities to prevent wastage.

4. Maintain cleanliness in the kitchen and dining area with assistance from assigned Attendants.

Clean and sterilize utensils, pots, pans, cutlery, and kitchen equipment.

5. Purchase and collect food items under superior guidance.

6. Manage food, dry ration, and other consumable stock within the kitchen and dining area.

Ensure cleanliness in food preparation areas, stoves, kitchen floors, utensils, and cooking equipment.

Maintain refrigerators and cold rooms in a hygienic condition by cleaning and disposing of expired/rotten food.

7. Conduct stock taking of cooking ingredients/items taken from the store.

Order raw ingredients/dry goods/provisions for cooking weekly, including daily vegetables and meats.

Maintain dry utensils in designated cupboards.

Dispose of rubbish and garbage.

8. Provide feedback on kitchen utilities, equipment, furnishings, and furniture maintenance.

Manage relations with volunteers involved in cooking tasks and report any issues to the superior.

Assist other Home staff with household chores and activities under superior direction.

9. Provide Nutrition Details to meet HPB requirements for diabetes clients, prepare weekly menus and recipes, and set tables for functions.

10. Handle staff rostering and overtime according to MOM standards.

11. Purchase and order ingredients and dry store materials in line with Home regulations.

Perform any other duties assigned by the superior.

Qualifications

Healthy and robust with proficiency in Mandarin and simple English.

Experience in cooking local dishes; certification in WSQ Basic Food Hygiene preferred.

Motivated with a positive attitude toward learning.

Cooperative and helpful with team members.

Availability to work shifts, weekends, eve of public holidays, and public holidays.

Training & Experience:
The job holder should be healthy and robust, speak and understand Mandarin and simple English, and have good experience in cooking local dishes.

JOB DESCRIPTION

- As a Restaurant Manager ensure the day to day restaurant operations.

- Supervise waiter, cooks, kitchen assistants and dishwashers.

- Assist the management to monitor the performance of our junior staff.

- Assist the management in the review of workflow and processes to deliver a high level of service to our customers.

- Marketing & Promotions of our restaurant in the various IT platforms.

JOB REQUIREMENTS

- Ready to work any shift.

- Need to work long term.

- Ready to work for public holidays & Sunday.

Job Description :

• To act as the primary contact person for liaising and coordinating between the company and customers, suppliers and other relevant government authorities;
• Oversees daily site operations, logistics and customers’ arrangement;
• Work closely with customer site operations to understand their requirements and seek clarifications if needed;
• Discuss and feedback to Senior Manager for actions required;
• Assist the Senior Manager to manage customer care program;
• To monitor customer satisfaction, complaints, changes in customer’s people, equipment, processes, materials used and business strategies;
• Supervise and manage the drivers team;
• Assist the Senior Manager to schedule the timetable and assign the line to the drivers;
• Loading & Unloading of waste materials;
• Ensure timely collection and delivery to the respective waste sites;
• Ensure company vehicles are regularly maintained/serviced and in good working condition;
• Other Ad-hoc duties assigned.

Job Requirements

• Strong customer service and positive attitude.
• Clean driving record.
• Possess Valid Singapore Class 4 or Class 5 Driving Licence.
• Familiar with Singapore routes.
• Can adapt the shift working hours.
• Can handle the heavy goods.
• Physically fit.

We are EXPANDING, and we are looking for a suitable candidate to fill the vacancy.

Responsibilities:

• Work with sales team and analyse demand pattern to forecast orders and stock levels in warehouse
• For some of our brands, you have to manage the entire process in the planning of procurement, supply chain activities and inventory control
• Prepare Purchase Orders and facilitate customs clearance and all necessary arrangements for smooth inventory replenishment
• Liaise with logistics suppliers to ensure the best quotations for supply chain services
• Manage relationships with vendors, suppliers and contractors that facilitate smooth flow of logistics and storage services
• Perform other duties as may be assigned from time to time

Competencies:

• Entry level candidate are welcomed
• Strong analytical skills or a quantitive background
• Proficient in the use of computer applications and system
• Good team player in a growing department
• Ability to multi-task and prioritise work schedules

Hotel Front-desk

Location: Bugis

Salary: $2000 - $2500 (Subject to working experience)

Shifts work

Job Scope:

• Creates a positive and highly motivated working environment that promotes and develops teamwork, guest care and respect amongst colleagues.
• Welcome guests with warmth, professionalism, and a genuine smile.
• Efficiently register guests, process payments, and manage room assignments.
• Effectively handle guest inquiries, concerns, and requests.
• Provide exceptional customer service, ensuring guest satisfaction throughout their stay.
• Manage room reservations and maintain accurate occupancy records.
• Coordinate with housekeeping, concierge, and other departments to deliver seamless service.
• To always maintain a friendly and professional image and smile under all circumstances
• Ad-hoc duties from management, able to work as a team and multi-tasked.

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*Interested candidates, please submit your updated resume via WhatsApp to to +65 98209696*

Candy Tan| Kylice Recruitment| EA License No.: 19C9585

EA Personnel Registration No.: R21103133

Email: [email protected]| M: +65 98209696

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The Assistant Executive leads the compliance of service, food hygiene, safety and other standards amongst the team on each shift. He/She assists in managing front-of-house operations and customer services to optimise outlet performance. He guides the staff in management of customers’ queries, monitors food and beverage services to ensure excellence customer service and is expected to suggest areas for continuous improvement within the team. Meticulous and resourceful, he should have mental resilience to operate in high pressure environment, with the diplomacy to defuse anger and to resolve problems.

Food & Beverage Operations

• Complete the set-up of all tables according to service standards before each operation.
• Ensure that side stations are sufficiently supplied with clean chinaware, cutlery and glassware.
• Ensure that mise en place/side stations are set up with appropriate and sufficient items and continuously replenished.
• Ensure the cleanliness of furniture, tables and chairs and all service areas are clean and tidy at all times.
• Deliver food and beverages to guests
• Prepare and process payment bills
• Possess good beverage knowledge (Wine & Liquor). Promote and consistently try to improve food and beverage sales.
• Support company- wide events such as golf tournaments, events, etc

Guest relations:

• Greet guests in courteous and friendly manner
• Engage guests with regular conversations with them, understand their preference and build rapport with them wherever possible
• Respond to guests’ inquiries via emails and telephone calls
• Attend to guest requests and feedback efficiently and professionally
• Exemplify Sentosa SHOW behaviour, be positive, energetic and caring towards guests at all times

Job Requirements:

• Minimum O Levels / Certificate in F&B / Hospitality Management or relevant qualification
• Good spoken, written and listening skills in English
• Minimum 2 years in similar capacity
• Energetic with good interpersonal skills
• Ability to adapt and good team player
• Able to commit to working on Weekends and Public Holidays and Rotating shifts

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 or split shift
. Must be able to work extra hours or weekend if needed

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

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.

9,Must be able to work night shift or split shift
10.Must be able to work extra hours or weekend if needed