Total 13,293 F&B / Tourism / Hospitality job vacancies in Islandwide

Responsibilities:

• Perform venepuncture for the collection of blood specimens for dispatch

• Sorts and records all blood specimens collected, and ensure that they are correctly labelled

• Other ad-hoc duties as and when required

Requirements:

• Phlebotomy certificate

• SNB

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

· Accountable for assisting the group to achieve targeted sales / profits, while maintaining the operational and service standards. To improve the organization's market share and positioning.

· To improve the organization's efficiency towards its mission and goals.

· To achieve 4 G results in:

a) Great Service

b) Great Food

c) Great Ambience

d) Good Profits

This programme is for candidate seeking the knowledge and management skills in food and beverage for managing a restaurant.

The objectives of the programme are:

· Prepare candidate for entry-level to managerial Restaurant Manager level employment in the food and beverage industry

· Assist in efficient running and profitability of restaurant

· Ensure good service are provided in accordance with the Group’s SOPs

· Maintain service quality and consistency standards

· Adhere to the Group’s procedures and propose improvements to:

· maintain a healthy working environment;

· ensure customers’ satisfaction;

· monitor stocks level including inventory checks; and

· ensure the overall management of the restaurant operations.

On completion of this training programme, candidate will have the knowledge and skills in restaurant operation and customer service skills and be able to apply them at the workplace.

Restaurant Management

· Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

· Liaise with customers, employees, suppliers, licensing authorise etc

· Make improvements to the running of the business

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

Sales

· Push for sales and promotion

Cost Management

· Oversee stock level and order supplies

People Management

· Interview, recruit and supervise staff

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

· Motivate and train staff

Responsible for overseeing the efficient running and profitability of restaurants and managing their staff

Restaurant Management

· Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

· Liaise with customers, employees, suppliers, licensing authorise etc

· Make improvements to the running of the business

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

Sales

· Push for sales and promotion

Cost Management

· Oversee stock level and order supplies

People Management

· Interview, recruit and supervise staff

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

· Motivate and train staff

Administration and Reporting

· Prepare and present staff/ sales reports

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

· Prepare cold foods and raw foods, slice meat and wash vegetables

· Wash, peel and/or cut various foods to prepare for cooking or serving

· Butcher and clean fowl, fish, and poultry to prepare for cooking or serving

· Cut, slice or grind meat, poultry, and seafood to prepare for cooking

· No open fire cooking environment, using combi oven

· Distribute food to Food Packer staff to serve into Bento

· Keep records of the quantities of food used

· Store food in designated containers and storage areas to prevent spoilage

· Receive and store food supplies, equipment, and utensils in refrigerators, cupboard, and other storage areas

· Inform supervisors when supplies are getting low or equipment is not working properly

· Maintain good food hygiene and kitchen safety practices

· Assist in cleanliness and maintenance of kitchen area

· Perform other reasonable job duties as requested by Supervisors

Working day: Mon to Fri

• Prospect for potential new clients and turn this into increased business.
• Cold call as appropriate within your market or geographic area to ensure a robust pipeline of opportunities. Meet potential clients by growing, maintaining, and leveraging your network.
• Identify potential clients,and the decision makers within the client organization.
• Research and build relationships with new clients.
• Set up meetings between client decision makers and company’s practice leaders/Principals.
• Plan approaches and pitches.Work with team to develop proposals that speaks to the client’s needs, concerns, and objectives.
• Participate in pricing the solution/service.
• Handle objections by clarifying, emphasizing agreements and working through differences to a positive conclusion. Use a variety of styles to persuade or negotiate appropriately.
• Present new products and services and enhance existing relationships.
• Work with technical staff and other internal colleagues to meet customer needs.
• Arrange and participate in internal and external client debriefs.
• Attend industry functions, such as association events and conferences, and provide feedback and information on market and creative trends.
• Present to and consult with mid and senior level management on business trends with a view to developing new services, products, and distribution channels.
• Identify opportunities for campaigns, services, and distribution channels that will lead to an increase in sales.
• Using knowledge of the market and competitors, identify and develop the company’s unique selling propositions and differentiators.
• Submit weekly progress reports and ensure data is accurate.
• Forecast sales targets and ensure they are met by the team.
• Track and record activity on accounts and help to close deals to meet these targets.
• Work with marketing staff to ensure that prerequisites (like prequalification or getting on a vendor list) are fulfilled within a timely manner.
• Ensure all team members represent the company in the best light.
• Present business development training and mentoring to business developers and other internal staff.

Understand the company’s goal and purpose so that will continual to enhance the company’s performance

Restaurant Management

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

People Management

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

Administration and Reporting

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

The Cook assists cooks and chefs in the production of different foods. He/She ensures that food is prepared and served to the customers on time. He/She ensures that health and safety standards with all food, beverage and equipment are upheld in the kitchen. He/She assists the cooks and chefs in making requisitions for food items. He/She ensures kitchen staff stores all food items.

~ Follow food and beverage safety and hygiene policies and procedures.
~ Implement operations for service excellence.
~ Maintain food and beverage production environment.
~ Maintain quality control procedures.
~ Maintain safe and secure working environment.
~ Receive and store food products.
~ Respond to service challenges.
~ Solve problems and make decisions at operations level.
~ Understand halal food requirements.

F&B Supervisor

Occupation

SUPERVISOR

Job Description & Requirements

Job Responsibilities

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned
• Supervise opening and closing operations ensure standard protocols are followed
• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints
• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet
• Supervise and maintain cleanliness of the outlet
• Ensure compliance with safety and sanitation regulations

Qualifications & Requirements

• Bachelor's Degree in Hospitality / Retail Management or any related field
• Proven supervisory work experience in a hotel or restaurant set up (minimum of 1 years of experience)
• Strong leadership skills
• Excellent communication skills
• Customer service oriented

Job Description

• Industry/ Organization Type: Manufacturing/Food Production
• Position Title: Marketing & Design Coordinator (Food Products)/ Marketing Executive
• Working Location: Jurong West
• Working Hours: 5 days, Mon - Fri (8 am – 5 pm)
• Salary Package: Up to $2900 (basic) + $90 (Transport Allowance) + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee brand promotional activities and manage packaging artwork edits.
• Act as an in-house designer for urgent packaging modifications and creation of new Point of Sale Materials (POSMs).
• Maintain and update website content.
• Assist in the development and planning of new products, guiding them from concept to commercialization.
• Support additional marketing activities as needed.

APPLY NOW!!!

• Minimum Diploma holder with 1-2 years of relevant experience.
• Proficiency in using Adobe Illustrator and Photoshop for designing and editing artwork and packaging.
• Experience with social media marketing is highly desirable.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69402 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Job Description:

Attend daily production meetings

Manage inventory/stock takes, ordering of supplies

Manage and coordinate baking staff to ensure smooth operation

Clean and prep all baking materials for the specific job

Assemble all dry and wet goods for production

Work alone or with a team to execute the recipe

Utilise industrial equipment to facilitate efficient production

Handle all hot or dangerous items with care

Ensure all baked goods are stored and packaged properly

Adorn all Health, Sanitation, and safety clothing requirements

Requirements:

Must be able to work from 12am - 10am

Preferably with experience as head baker for 2 - 3 years

Experience with baking vietnam Bahn mi

Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters, etc.-

Understanding of food safety practices

6-day work week, including the weekends and holidays

Main Responsibilities

-Report to the Head Wok Chef

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Assist in bi-monthly stock take

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen helper

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Main Responsibilities

-Report to the Restaurant Manager or management staff appointed by the Company.

-Play a vital role in providing excellent dining experiences to our guests.

-Responsible for delivering exceptional service, taking orders, serving food and beverages, and ensuring guest satisfaction.

-Assist in cleaning and resetting tables for the next guest.

-Anticipate guest needs, responding promptly and courteously to requests or issues.

-Serve food and beverages to guests, ensuring accuracy and timeliness.

-Uphold high standards of professionalism and customer service at all times.

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Other duties

To perform general housekeeping and cleaning duties, including sweeping, mopping, cleaning glasses, furniture & fittings, cleaning and table setting and may need to maintain cleanliness of restroom.

Requirements

-The ideal candidate should possess strong communication skills, attention to detail, and a friendly and professional demeanour.

-Ability to work flexible schedules, including evenings, weekends, and holidays.

-Physical stamina to stand and walk for extended periods and lift and carry trays or equipment as needed.

-Strict sense of hygiene and safety standards

-Basic language skills

Job Description

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Controls and directs the food preparation process efficiently and professionally
3. Creates meals using new or current culinary inventions or as the business prescribes
4. Approves and polishes dishes before they are delivered and served to customers
5. Produces quality menu that could change seasonally as the business requires
6. Places equipment, tools or ingredient orders in response to possible detected shortfalls
7. When required, makes arrangements for repairs of cooking equipment
8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
9. Manages kitchen stocks and ensures minimal wastage
10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
14. Calculate the workload and remuneration of kitchen staff
15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
16. Maintains payroll, punctuality and attendance records
17. Follows and strictly implements all food and sanitary rules as well as safety guidelines
18. Encourages coworkers to cooperate and respect one another, motivates team work
19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
24. If and when necessary, keeps recipe files in excellent condition and up-to-date
25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
2. Five (5) to ten (7) years of experience as a chef
3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
5. Proven ability of kitchen management
6. Strong interpersonal and leadership skills
7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
8. Able to grasp business requirements and processes
9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
10. Service oriented, meticulous, attention to detail
11. Good communication skills
12. Team player

The Employer's Information:

Our client is situated within a prestigious 5-star hotel in Singapore, offering guests an exceptional dining experience. With a diverse array of global flavors and seasonal specialties, they ensure that each visit provides a unique and memorable experience.

Job Summary:

As the Breakfast Buffet Manager, you’ll oversee the breakfast buffet service, including menu planning, food preparation, presentation, and staff coordination. Your goal will be to maintain high standards of quality, cleanliness, and service, ensuring that each guest has an exceptional breakfast experience.

Key Responsibilities:

• Design and develop a rotating breakfast buffet menu that aligns with seasonal ingredients and varying dietary needs.
• Prepare and cook breakfast items as part of the buffet offerings, maintaining quality and taste standards.
• Manage and supervise breakfast buffet operations, ensuring all food items are well-prepared and attractively presented.
• Lead, train, and motivate breakfast team members, fostering a positive work environment.
• Monitor food quality, safety, and hygiene standards to meet health and safety regulations.
• Coordinate with kitchen staff for timely food preparation and replenishment.
• Interact with guests to handle special requests, feedback, and complaints promptly and professionally.
• Manage inventory levels and order supplies as needed to ensure smooth buffet operations.
• Assist in setting up, organizing, and breaking down the buffet area daily.
• Control food waste and implement cost-effective practices.
• Ensure that food presentation and buffet setup align with the company’s standards and guidelines.

Requirements:

• Early morning start for preparation (normally 4am)
• Previous experience in a food service or catering role, preferably in a buffet or breakfast setting.
• Proficiency in cooking different cuisines, with a strong eye for quality and presentation.
• Strong organizational and multitasking abilities.
• Excellent leadership and communication skills.
• Knowledge of food safety and hygiene practices.
• Creativity in menu planning and knowledge of dietary trends.
• Ability to work early mornings, weekends, and holidays as required.
• Passionate about creating a welcoming, enjoyable experience for guests.

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

Contract Period: From 1 January 2025 – 31 December 2025 with option to extend the Contract for a further period of 1 year.

Working hours:
• Mondays to Thursday: 7:30am to 5.00pm, inclusive of 1 hour lunch break
• Friday: 7.30am to 4.30pm, inclusive of 1 hour lunch break
• Service not required on Saturdays, Sundays and gazetted public holidays

Scope of Services:

• Daily cleaning and maintenance of Kitchen 1 and Kitchen 2 at Level 2 (general floor area, kitchen tops, tabletops, kitchen appliances and equipment)
• Preparation of relevant kitchen appliances and equipment for the Nutrition and Food Science practical lessons and examinations.
• Preparation of raw materials and ingredients for the Nutrition and Food Science practical lessons and examinations.
• Maintain and track fixed assets and non-expandable high-risk inventories in Kitchen 1 and Kitchen 2

Qualification, Skill & Experience:

• Primary school education
• Preferably fluent in English
• Preferably 3 years of relevant working experience

Roles & Responsibilities

Job Description:

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistency presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up prior to service and maintain
• the highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders in a timely manner
• Assist other cook during food assemblies
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers feedback and requirement on specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitise
• Other duties as assigned by management

Job Requirement:

• Proven experience in CDP role
• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)
• *If you do not have a valid food hygiene certificate, the Company will arrange the training and certification
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Good communication and interpersonal skills
• Ability to multitask
• 5 days work week

Benefit:

• Staff Meal
• Staff Discount
• Uniform will be provided
• Sales Target Incentive

- Sales and serving customers

- Inventory management

- Baking cakes and pastries

- Washing / cleaning dishes and premises

- Keeping premises clean

- Making pancakes (min jiang kueh)

- Training is provided for food handling and service

- Any other ad hoc duties

This position is essential to the daily operations of the Central Kitchen, responsible for preparing ingredients, assisting in food production, and ensuring food safety and quality standards. Key duties include measuring and prepping ingredients, monitoring inventory, and maintaining a clean workspace.

Candidates should possess basic food safety knowledge and the ability to work efficiently in a

fast-paced environment. This role offers hands-on experience in food processing and kitchen

operations within a dynamic culinary setting.

Key Responsibilities

1. Ingredient Preparation. Prepare and portion ingredients for the next day's production.

2. Production Assistance. Support Central Kitchen operations in food production.

3. Pre-Cooking Preparation. Prepare pre-cooked food items for packaging and store them in the freezer.

4. Sauce Quantity Determination. Measure and prepare the correct quantities of various ingredients for sauces.

5. Inventory Monitoring. Monitor inventory levels and notify the Production Manager when stock levels are low.

6. Familiarization with Ingredients. Become acquainted with ingredients and accurately weigh finished products for all food production items.

7. Meat Preparation. Defrost and cut poultry and other meat items as needed.

8. Supply Anticipation. Anticipate the following day's supplies and prepare the necessary quantities of ingredients.

9. Hygiene Maintenance. Ensure the production area is kept clean and hygienic at all times.

10. Additional Duties. Perform other related tasks as assigned by the Production Manager.

Requirements:

● High school diploma or equivalent; culinary or food processing education is a plus.

● Previous experience in food preparation or kitchen operations preferred.

● Basic knowledge of food safety and hygiene practices.

● Ability to work in a fast-paced environment and manage time effectively.

● Ability to follow instructions and work as part of a team.

● Capability to work in various temperature environments (freezer, kitchen).

● Focused on maintaining cleanliness, following recipes, and adhering to food safety standards.

● Flexibility to work shifts, including weekends, holidays, and evenings.

Working Hours:

● Full-time position with a 5-day per week. working day may including weekends and public holidays due to operational needs.

Working Location:

● Woodlands Height

Job Description

• Industry/ Organization Type: F&B Manufacturing
• Position Title: Production Operator / Food Operator (Central Kitchen)
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $3,000 + Performance Bonus + OT
• Duration: Permanent Role

Key Responsibilities

• Operate machinery and equipment involved in food production, including mixing, cooking, packaging, and labeling, as per company procedures and product specifications.
• Ensure that all products meet the company’s quality and safety standards.
• Conduct regular checks on products to ensure consistency in texture, flavor, and appearance.
• Perform regular machine checks and basic maintenance tasks such as cleaning, lubricating, and adjusting equipment to ensure smooth operation.
• Any other ad-hoc duties as assigned.

APPLY NOW!!!

• At least 1 year of working experience in a related field
• Able to commit OT when required
• Physically fit – able to carry up to 25KG

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69984 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Responsibilities

• Manage day to day restaurants & salons operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Job Specifications

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven management experience in the Beauty & F&B industry
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented
• Possess strong knowledge of Beauty and F&B industry 's legal rules and guidelines
• In depth knowledge of diverse business functions and principles (beauty lifestyle especially salon, logistics, supply chain, customer service, etc)
• Working knowledge of data analysis and performance / operation metrics

Service Technician(Kitchen Equipment)

willing to learn Welcome!!

Working days: 5.5days

Working Hours: Mon-Fri 8am - 5pm, Sat 8am -12pm

Working Location: Defu Lane 10 (Hougang)

Salary: Basic $2000 - $2300 + OT (When require)

Job Description:

• Install, service, and repair commercial kitchen equipment.
• Perform routine maintenance and inspections to ensure equipment operates efficiently and safely.
• Diagnose mechanical and electrical issues and implement effective solutions.
• Perform testing and inspection on finished goods for quality issues and perform corrective actions.
• Provide assistance and technical service requests to and by project clients.
• Other duties as assigned by management.

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Our Client is a Singapore-based investment holding firm with a diverse portfolio, primarily focused on property development, property investment, and hospitality. They are seeking for a Senior Accountant / Assistant Manager, Finance (FP&A).

• Maintain a system of internal control over property assets, revenue & expenses
• Oversee & monitor Finance operations mainly Income Audit, General Cashier, Account Payable, Account Receivables & General Ledger
• Assists on the renewal of contracts & licenses of the property
• Ensure Policies & Procedures are up to date & effective in controlling the actual situations at the ground level
• Direct the timely & accurate recording of financial data & preparation of financial & management accurate set of the month end accounts with comparisons to rolling forecast, budget & previous periods (P&L and Balance Sheet)
• Prepare detailed analytical review & variance analysis for clearance with Hospitality Head
• Review Balance Sheet schedules for all Balance Sheet items ensuring its accurate & free from long outstanding items
• Prepare budgets (P&L) for the next few years & assist with business planning including projected room revenue
• Review bank reconciliation, investigate & report bad debts & manage property cash flow
• Coordinate & liaise external parties like external auditors, tax agents, corporate secretarial agents, local tax, and government authorities where required
• Support & ensure compliance with all finance filing requirements, tax filings requirement (GST/WHT/CIT), audits, procedures and forms both statutory & internal
• Assists in new process, system implementation & projects when required
• Assists with Insurance claims when required. Perform any ad-hoc duties or projects as assigned
• Give recommend on system implementation & put in control process required for hospitality setup

Requirements:

• Degree in Accountancy or equivalent with 5 years of relevant experience in Hospitality industry & 2 years Audit experience preferred
• Accounts background in a hospitality setting will be an advantage
• Proficiency in MS Excel, Property Management Systems (i.e. RMS) and Accounting System (i.e. Oracle, NetSuite, Cognos) are preferred
• Meticulous with good problem solving & analytical skills
• Strong grounds/operations experience in hotel previously & is ready to move up to do analysis work

Interested candidates, please send your CV to: [email protected] or Click to Apply.

Gemini Personnel Pte Ltd

EA License number: 23s2015 | EA Registration number: R24120181

Araya, our new addition to the Culinary Arts Group at The Mondrian hotel, is the world’s first and only Chilean South Pacific fine dining Michelin-starred restaurant dedicated to showcasing the rich flavors of Latin American cuisine. We aim to redefine this culinary tradition by pushing boundaries while still honoring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

We are looking for a passionate and detail-oriented Food Runner to join our team! In this role, you will play a vital role in ensuring a smooth and enjoyable dining experience for our guests by delivering delicious food and maintaining a positive atmosphere.

Roles & Responsibilities

• Deliver food orders from the kitchen to tables promptly and accurately, ensuring dishes are presented with care.
• Assist with setting up tables, refilling water glasses, and clearing used dishes.
• Maintain a clean and organized dining area, ensuring a comfortable and inviting atmosphere for guests.
• Answer basic guest questions about the menu and provide recommendations based on their preferences.
• Learn about Araya's menu and be able to explain dishes and ingredients to guests in a clear and concise manner.
• Participate in maintaining a positive and collaborative work environment.
• Uphold all company policies and procedures.

Roles & Responsibilities

• Minimum 1 experience in a restaurant environment.
• Strong attention to detail and a commitment to providing excellent customer service.
• Ability to work independently and as part of a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Positive attitude, a willingness to learn, and a passion for the restaurant industry.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

Up to $2,400 + AWS

Benefits:

• Basic Salary up to $2,400 with yearly increment based on performance.
• Working shift pattern: 6/5/6/5 pattern (44 hours per week)

Job Description:

This is a full time role for a Restaurant Captain located in Singapore. Our client is Singapore's largest collection of everyday bars and kitchens where people from many backgrounds and cultures come together through food, drinks and entertainment.

You will be responsible for overseeing the operation of assigned F&B outlets, ensuring that service operations run smoothly and efficiently. They will maintain high standards of customer relations, addressing complaints and queries satisfactorily. The manager will ensure the outlet is properly set up for service and that operations minimize wastage, breakage, and spoilage. They will apply effective selling techniques to exceed guest expectations and drive revenue. Additionally, the role involves overseeing cash and stock control, ensuring all drinks are prepared according to standard operating procedures, and continuously innovating in the creation and presentation of cocktails. Understanding bar and beverage control, recommending food and drink pairings, and training and motivating the service team are also key aspects of the role. The manager may also take on any ad-hoc duties as required..

Qualifications:

• Minimum 2 years of experience in F&B.
• Minimum GCE ‘N’ or ‘O’ level.