Total 869 F&B / Tourism / Hospitality job vacancies in D26 Upper Thomson, Springleaf

Job Responsibility

- Cooking and Food Preparation Duties

-Ensure the quality and freshness of all sushi ingredients.

-Maintain a clean and organized sushi station.

-Manage safety and hygiene

Job Requirement

-At Least 3 Years of Kitchen Experience in Japanese Cuisine in Sushi and Hand rolls etc.

-Proven experience in a Chef de Partie role

-Ability to multitask and work efficiently under pressure

-Knowledge of best cooking practices

-Club experence is a plus

- 5 day work week

JOB RESPONSIBILITIES

• Handle partial of monthly accounts.
• Assist in Quarterly GST reporting and reconciliation
• Prepare and process electronic transfers and payments for local and overseas.
• Review and verify invoices before payment.
• Ensure accounts payable invoice and expenses claims are accurate, properly taken in, monitor prepayment and charge out according.
• Completeness of balance sheet schedules every month include reconciliation of payments, monitor accounts to ensure payments are up to date.
• Resolve invoice’s discrepancies issues and reconciliation report.
• Prepare journal voucher, ensure timely closing of AP.
• Liaise with different business unit for payment purpose.
• Prepare audit schedule and providing accurate and timely tax (GST)/ financial reports to relevant authorities.
• Other ad-hoc duties as required and/or assigned.

JOB REQUIREMENTS

• Minimum Diploma or Degree in Business and/or Accounting, LCCI qualification or relevant discipline
• Minimum 2 to 3 years of experience.
• Knowledge and experienced in baisc accounting software
• Knowledge in Microsoft Office suite, especially in MS Word and Excel.
• Willingness to be flexible and dedicated to meeting reporting deadlines.
• Ability to communicate and work well with others in a team environment.

Outlet Supervisors are required for Coffeeshops or Food Courts

· 3 – 4 years’ experience in managing coffeeshops or food courts

· Retail F&B company

· Office location: walking distance from Lavender MRT

· Salary $2400 - $3000

· 6-day work

Interested candidates, pls apply with resume in MS Word format

You may email to [email protected]

EA License No: 17C8809

EA Reg No: R1108561

Job Descriptions

• Greet and assist customers with orders.
• Operate cash registers, process transactions, and maintain a balanced cash drawer.
• Prepare food items following Fun Toast's recipes and safety standards.
• Coordinate with the kitchen for timely order preparation.
• Ensure cleanliness in the kitchen and dining areas.
• Multitask efficiently during peak hours.
• Collaborate with the team for smooth operations.
• Adhere to company policies and procedures.
• Upsell additional items to enhance customer experience.

Job Requirements

• Positive attitude and strong customer service skills.
• Ability to work in a fast-paced environment.
• Basic math skills for cashier duties.
• Excellent communication and interpersonal skills.

Working hours

• 6 Days Work Week , 7 hours a day excluding 1hr break
• 7am to 4pm or 11am to 8pm

JOB DESCRIPTION

• Plan, purchase and keep accurate inventory of food supplies.
• Organise storage of food after its delivery or purchase.
• Practise safe food handling techniques in food preparation and storage.
• Distribute food to classroom.
• Responsible for cleaning the kitchen between meals, washing pots and pans, utensils and plates, and cleaning counters and tables.
• Maintain a safe and sanitary kitchen, pantry and storage areas

REQUIREMENTS

• Able to work independently.

JOB DESCRIPTION

• Plan, purchase and keep accurate inventory of food supplies.
• Organise storage of food after its delivery or purchase.
• Practise safe food handling techniques in food preparation and storage.
• Distribute food to classroom.
• Responsible for cleaning the kitchen between meals, washing pots and pans, utensils and plates, and cleaning counters and tables.
• Maintain a safe and sanitary kitchen, pantry and storage areas

REQUIREMENTS

• Able to work independently.

Job Roles & Responsibilities

• Provide full spectrum of HR and administrative support
• Draft and prepare letters when required (appointment, confirmation, increment and promotion etc)
• Perform leave administration and overtime computation
• General administrative duties including documentation, filing and updating of data
• Manage training related matters
• Manage on-boarding and exit processes, which includes orientation, confirmation and off-boarding.
• Maintain and upkeep of employee records. This includes all HR Reports and MOM surveys.
• Assist with daily operations of the HR functions e.g. employee enquiries, grievances and complaints, and all work-related HR issues
• Advise line managers on HR matters relating to Singapore’s labour laws, Employment Act, Immigration, CPF, etc.
• Maintain complete and updated employee records
• Processing of monthly Payroll
• Responsible for timely tax filing (including but not limited to IR21 and IR8A), CPF submission, all government claims and statutory pay requirements.
• Any other duties or projects assigned by the superior

Requirements:

• Minimum Diploma in HR/ Finance/ Accounting or a relevant discipline
• At least 2 years of relevant hands-on experience
• Working experience with Timesoft and SAP is an advantage
• Result and service-oriented individual who possesses initiative and good communication and writing skills
• Proactive team player with the ability to work independently
• Enthusiastic and resourceful with a "can-do" attitude
• Ability to manage and set priorities in a fast-paced environment
• Good command in written and spoken English and Chinese as to communicate effectively with our China counterpart

Responsibilities:

• Evaluate existing logistic processes, identify areas for improvement, and implement streamlined procedures.
• Work collaboratively with cross-functional teams to ensure seamless integration of the processes with other business functions
• Keep abreast of changes, develop and update policies and procedures to align with industry best practices and legal requirements
• Research and analyze information, and provide the management team advice and decisions to maintain market competitiveness and support business goals
• Responsible for quality control and continuous improvement.
• Mange operations and process efficiency and effectiveness;
• Support Team work on daily reporting such as inventory report, warehouse and distribution tracking report.
• Assist in any other duties as required

Requirements:

• Degree or Diploma in Supply Chain / Logistics or related studies
• At least 1 years of experience in supply chain project management and process design
• Experience in warehouse operation
• Good project management skills

Roles & Responsibilities

• Provide Strong Leadership
• Preferrance with cooking experiance for 4-5 years & Kitchen Operations.
• Ensuring consistently high standard of hygiene and cleanliness and food safety
• Managing the floor operation on day to day business
• Ensure smooth service flow by taking food and beverage order from guest, repeat customer order with minimum eyes contact, execute orders via Point of Sales system (POS)
• Manage all outlet stocks
• Assist on month end stock take.
• Respond to guest feedback and request professionally and efficiently during the absence of higher management team.
• Can Work in Kitchen (Hot Environment)
• Must be able to work on weekends and public holidays

Requirements:

• Candidate must possess Diploma or Degree in relevant field
• Candidate with Hygiene audit cert or basic food hygiene cert is preferred
• Must have at least 3 years of relevant cooking experience, preferably in catering or school setting
• Possess a class 3 driving license
• Excellent communication and interpersonal skills
• Able to work well independently as well as within a team
• Candidate may also be considered for Manager role

QUALIFICATIONS

• Candidate must possess Diploma or Degree in relevant field

JOB SCOPE

The Hotel Duty Manager will assist the Front Office Manager to ensure the smooth operations of the Front Office Department.

JOB RESPONSIBILITIES

• Supervise Guest Service Agent, Communications Officers, Cashiers and Bellman to ensue smooth running of Front Desk.
• Provide excellent guest services to all guests making their enquiries at the Front Office counters.
• Escort VIP guests to their rooms and show them the amenities within the rooms.
• Ensure that the availiability of rooms are closely monitored to make the needs of the operations.
• Assists all guests in their check in and check out registration and make them feel comfortable at all times.
• Provide customer service guidance and training to all newly joined Front Desk Officer during their initial working period.
• Provide concierge services to the guests during their stay with the Hotel.

JOB REQUIREMENTS

• Possess Certificate/Diploma in Hotel Accommodation from SHATEC or any local training institutions.
• Possess at least 2 years of experience in the same capacity in the Hotel industry.
• Excellent customer service skills in handling large group check in and check out services.

OTHER INFORMATION

• Yearly increment
• Annual Wage Supplement
• Incentives such as 2nd Tier Payment, Long Service Award and Extra Mile Award etc
• Outpatient medical benefits
• Dental benefits

ABOUT US

Hotel Royal Limited was incorporated in Singapore in 1968 to carry on the business of a hotelier. It located right in the heart of Singapore's most exclusive district and is only minutes away from the renowned shopping and entertainment haven of Orchard Road. The Novena MRT Station is within 8 minutes walking distance from the hotel. Public transport such as taxis & buses are also easily available from the hotel's main entrance to bring guests to all parts of Singapore. We have been awarded several gold awards with the National Crime Prevention Council over the past years since 1997 for excellent security practices.

DUTIES AND RESPONSIBILITIES:

Reporting directly to the Executive Sous Chef, the Sous Chef (Banquet) will monitor the operations and functions of the Banquet kitchen. He/She will be responsible for but not limited to the following culinary operations:

• Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well-trained and skilled to ensure the best preparation.
• Helps the Executive Sous Chef with menu planning, inventory, and management of supplies.
• Assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.
• Relaying orders to the line cooks and ensuring that the team works together to get all the orders right and get them out promptly.
• Ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc.
• Ensures all cooks have all necessary ingredients, equipment, recipes
• Ensures all food is consistently prepared and presented according to company standards
• Takes on administrative or other necessary tasks as laid out by Executive Chef/ Executive Sous Chef, such as taking and recording inventory, and following up on orders with purveyors
• Aids in maintaining portion sizes, and testing new recipes
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analysing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly menu changes
• Is familiar with the emergency procedures of the hotel.
• Conducts, in coordination with the Executive Sous Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Conducts daily briefing and de-briefing in the absence of the Executive Sous Chef
• Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business.
• Conserves energy and water at all times, without jeopardizing the guest experience and comfort.
• Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources.
• Performs other tasks as assigned by Executive Sous Chef

JOB REQUIREMENTS:

• At least 2 Year(s) of Sous Chef experience in a 5-star hotel is required for this position.
• Have a strong working knowledge in specific cuisine (Western, Cantonese)
• Experienced in high volume banquet business environment at a luxury level highly preferred
• Able to work autonomously and has a proactive mindset
• Strong understanding of HACCP
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Only shortlisted candidates will be notified.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

• Develop a growth strategy focused both on financial gain and customer satisfaction
• Conduct research to identify new markets and customer needs
• Arrange business meetings with prospective clients
• Promote the company’s products/services addressing or predicting clients’ objectives
• Prepare sales contracts ensuring adherence to law-established rules and guidelines
• Keep records of sales, revenue, invoices etc.
• Provide trustworthy feedback and after-sales support
• Build long-term relationships with new and existing customers
• Develop entry level staff into valuable salespeople

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Overview:

Curate Kitchen Pte Ltd is one of the leading F&B companies. We are seeking a highly motivated and experienced Channel & Field Marketing Manager to join our F&B team. This role is crucial in driving the company's overall marketing strategy and expanding its market presence. You will be leading a team of passionate and fun marketers, working closely with sales teams, R&D, and the CEO's office to ensure marketing initiatives are aligned with business goals. This role requires a strong combination of creative thinking, analytical skills, and the ability to collaborate with cross-functional teams to achieve results.

The ideal candidate will have a strong background in both channel and field marketing, with a focus on creating innovative marketing strategies to increase brand awareness and drive sales.

Responsibilities:

1. Develop and implement channel marketing strategies to drive business growth and revenue.

2. Collaborate with internal teams to identify and cultivate strategic partnerships and distribution channels.

3. Manage relationships with key channel partners, including negotiating contracts and securing advertising opportunities.

4. Plan and execute marketing campaigns targeting specific customer segments, utilizing both digital and traditional marketing channels.

5. Conduct market research to identify key trends and opportunities, and provide actionable insights to the management team.

6. Monitor and analyze marketing activities, including campaign performance, ROI, and market trends, and make recommendations for improvement.

7. Plan and execute field marketing initiatives, including trade shows, conferences, and promotional events.

8. Develop and maintain a strong network of industry contacts, including influencers, media partners, and potential collaborators.

9. Collaborate with the creative team to develop marketing collaterals, such as brochures, catalogues, and presentations.

10. Stay up-to-date with industry trends and best practices in channel and field marketing, and incorporate innovative ideas into marketing strategies.

11. Strong attention to detail and quality control.

12. Willingness to join as needed for events and client meetings.

Qualifications:

1. Bachelor's degree in Marketing, Business Administration, or a related field.

2. Minimum of 5 years of experience in channel and field marketing, preferably in the F&B or hospitality industry.

3. Proven track record of developing and executing successful marketing campaigns and strategies.

4. Strong project management skills with the ability to handle multiple projects simultaneously.

5. Excellent communication and interpersonal skills, with the ability to build and maintain relationships with internal and external stakeholders.

6. Proficiency in digital marketing tools and platforms, such as Google Analytics, SEO, SEM, and social media marketing.

7. Ability to analyze complex data sets and provide actionable insights.

8. Highly creative and innovative mindset, with a passion for driving results and achieving business objectives.

9. Self-motivated and proactive, with the ability to work independently and as part of a team.

If you are a highly motivated and results-driven individual who is passionate about marketing and the F&B industry, we would love to hear from you. Please submit your resume and a cover letter detailing your relevant experience and why you are the best fit for this position.

Please note that the above roles and responsibilities are not exhaustive and may evolve to meet the changing needs of the organization.

We look forward to reviewing your application and potentially welcoming you to our team.

To apply, please email your resume and a cover letter outlining your relevant experience and why you are interested in the role to [email protected]

WhatsApp: +65 8733 1975

JOB SCOPE

The job incumbent will assist the Purchasing Officer in handling the day to day operations of the Purchasing Department.

JOB RESPONSIBILITIES

1. Assist in processing of documents such as Purchase Orders, Telephone Order Forms, enquiry forms for F&B tenders and indirect materials.

2. Updating of approved vendor's listing and vendor evaluation forms.

3. Prepares monthly report for petty cash.

4. Placing of orders for food service, indirect materials and re-order level of stock levels.

5. Sourcing of better priced and quality products.

6. Co-ordinate with the vendors or suppliers on the date and times of deliveries.

7. Able to negotiate with the various suppliers and/or vendors to get the best prices and quality products.

OTHER REQUIREMENTS

1. Possess at least a Diploma in Purchasing

2. At least 2 years of relevant working experiences in the hospitality industry.

3. Proficiency in MS Office applications and other purchasing softwares.

4. Possess strong negotiation, excellent communication and interpersonal skills.

5. Good administrative and problem solving skills.

6. Understanding of purchasing, storage and issue stock control procedures.

7. Able to work independently and as well as a team.

A World of Opportunities Awaits

Company Name: Dusit Thani Laguna Singapore

Job Title: Front Desk Officer

JOB DESCRIPTION

Reporting to the Duty Manager, the Front Desk Officer is responsible for the overall care and service for guests throughout their stay. Greet and meet and assist guest upon the arrival and escort to their rooms. Assists and follows up guests’ requests and inquiries. Provide information and service based on the hotel standards and policies.

• Assists in maximizing room sales and revenue
• Prepares for guest arrivals and departures
• Shows the room features and facilities to guests
• Assists and follows up guests’ requests and inquiries, ensuring prompt delivery of mails and messages
• Recommends F&B outlets and entertainments in the hotel to guests
• Provides information, directions and service based on the hotel standards and policies.

JOB REQUIREMENTS

• Minimum education of Bachelor degree in Hotel Management or relevant degree
• Minimum of 1 years in Reception or Guest Service experience will be a strong plus
• Have good English communication skills both in written and spoken
• Pleasant personality with good communication and interpersonal skills

BENEFITS

• Company Transport pick-up/drop-off point: near Simei MRT
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Global Hotel Stay Discount, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

You may also apply via https://careers.dusit.com/

For any enquiry, please WhatsApp to +65 9234 4805.

An IMPORTANT NOTE to all Job Seekers: Please be informed that any available job positions with our company is advertised only on selected platforms, i.e. My CareersFuture Singapore, JobStreet Singapore, Dusit International career website, as well as Laguna National and Dusit Thani Laguna Singapore official LinkedIn pages. We ask that all interested applicants remain vigilant and do not fall prey to job scams.

Dusit Thani Laguna Singapore Hotel also offers many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use, and disclosure as described above, relevant personal data may also be transferred outside Singapore.

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape.

The Executive Sous Chef plays a key role to support the Executive Chef in the smooth coordination and operation of all kitchen sections, including menu planning, food cost management, food safety, hygiene and sanitation as well as training/coaching of Associates. He has to also work closely with Food & Beverage Service and Marketing Department to draw patronage to the Restaurants through food promotion.

Primary Responsibilities:

• Research and prepare, under the supervision of the Executive Chef any new menu offering for the Restaurant, Bar and Banquet operation.
• Check on all the aspects of kitchen operations, making sure that deadlines are met and all the mise-en-place are ready for all the different outlets, menus, banquet, special events and outside catering.
• Ensure quality of ingredients and end products meet the pre-set standards, portion size and presentation
• Organise and maintain strict control of his department and its processes in a way that minimises any over production.
• Provide inputs and assist with the preparation of budget and annual business plan
• Follow up with Stewarding and Housekeeping department to maintain optimum level of cleanliness and sanitation, including pest control.
• Follow up with Engineering department on preventive maintenance, repair and servicing of equipment to ensure functionality.
• Coach Associates to apply proper work practices and insist on excellent personal hygiene and cleanliness in order to achieve maximum performance in this area.
• Conduct on-the-job training as well as any specialised culinary skills training

Job Description:

• Monitor productivity and allocate resources accordingly
• Reviews day to day operational reports to manage productivity and performance.
• Collaborates with internal customers to ensure loads are processed on-time according to service commitments. Reviews daily operational reports to manage productivity, performance, and service. Conduct trainings, observation and meeting.
• Monitoring retrieve and tender cargo from/to agents at the airport cargo terminals.
• Sort incoming/outgoing packages and splitting packages to X-ray machines, including retrieval of packages that required further inspection.
• Submit booking for import CC flight for next day retrieval. ULDs planning for import / export.
• Follow-up on internal and external requires.
• Customs endorsement of CIDBC form at checkpoint during weekend.
• Ad hoc other duties assigned from time to time.

Our Company is looking for 3 executives in food services and need to meet the following citerior:

1) must be a team players and must be able to work in split shift

2) must be able to travel by its own

3) well verse in presentation of Food stuff

4) well present in doing service work

5) salary 3000-5000

Responsibilities:

The incumbent will be responsible for the proper efficiency and profitable functioning of the kitchen department. Assisting the Executive Chef managing and monitoring the kitchen operation. Guiding the Sous Chefs to achieve continuous improvement. He will be responsible for but not limited to the following culinary operations:

• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with the Chef de Cuisine/Specialty Chef in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform the Chef de Cuisine/Specialty Chef immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified).
• Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest’s preferences
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions to the Executive Chef concerning product enhancements / savings / other improvements
• Has a strategic plan to analyze and subsequently reduce food waste
• Monitors the hygiene and maintenance standards in all kitchen areas
• Conducts daily briefing and de-briefing in the absence of the Executive Chef
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business.

Requirements:

• A graduate from a well-known culinary institution is highly desirable
• Minimum of 5-7 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset
• Must have culinary experience in Mediterranean cuisine(French/Italian/Spanish /Moroccan) food
• Preferably with banquet experience
• Prefer Michelin star experience
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Fully aware of HACCP principles
• Have excellent English communication skills both in written and spoken
• Computer literate

Only shortlisted candidates will be notified.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

Responsibilities:

• Produce all menu items according to established standards to meet customer expectations.
• Adhere strictly to recipes and guidelines outlined in the standard performance manual.
• Maintain a high standard of hygiene and follow health and safety protocols.
• Report any equipment failure or hazards promptly to the Executive Chef or senior staff.
• Implement strict control measures to minimize food waste.
• Report any instances of waste following correct procedures.
• Manage stock rotation to ensure the use of food products before the best before date.
• Adhere to portion control guidelines to manage costs effectively.
• Uphold the highest standards of food production and presentation.
• Ensure consistency with recipes to deliver an exceptional dining experience.
• Clean and sanitize work surfaces, refrigeration units, and storage areas before the end of each shift.
• Maintain a clean and organized kitchen environment.
• Participate in the monthly physical stocktake of the restaurant, including plates and utensils.
  

Requirements:

• Minimum of 3 years of relevant experience in a similar role.
• Availability to work six days a week.
• Hardworking individual with excellent teamwork skills.
• Possess a valid and recognized Food Safety Certification in accordance with Singaporean regulations.

Looking forward to your application,

The Italian Alliance Management

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