Total 1,422 F&B / Tourism / Hospitality job vacancies in Kaki Bukit, South East

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

Position Summary:

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Chef de Partie Duties and Responsibilities:

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Coordinates daily tasks with the Sous Chef.
4. Responsible to supervise junior chefs or commis.

The Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in a high-end dining establishment. This role requires a strong culinary background, creative flair, and the ability to lead and mentor a team of junior cooks.

Key Responsibilities:

• Oversee the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Requirements:

• Proven experience as a Demi Chef/ Chef de Partie or similar role in Western Cuisine within reputable restaurants or hotels.
• In-depth knowledge of cooking techniques, ingredients, and culinary trends.
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Join our team at Shangri-La Singapore and be part of a dedicated group committed to delivering moments of joy and hospitality. To apply, please submit your resume and a cover letter showcasing your relevant experience and your enthusiasm for the Demi Chef/ Chef De Partie role.

Uptown is looking for a passionate Chef De Partie to join our team.

Responsibilities include managing food preparation. Assisting the Head Chef/Sous Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Enforcing safety and sanitation standards in the kitchen

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school diploma.
• Experience working in an established restaurant as Chef De Partie
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct reports

Head Chef/Sous Chef

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

Looking to take in a responsible, positive and creative Head Chef. This individual must be capable to innovate and design a full menu.

If you are:

• Reliable and Responsible. You strive to do your best, and work together with the team to achieve results.
• Creative. You think imaginatively in recipe development and food presentation. Attention to detail, accuracy and professionalism are crucial.

Our cafe is a specialty coffeehouse with a coffee machine showroom, dedicated displaying industry coffee machines that we distribute. As the kitchen Head Chef, you will work hand in hand with the junior chef to create an upbeat environment, which provides efficient and delicious service and menu for your customers.

Location: 5 Minutes walk from Beauty World MRT.

Working Hours: 5 Day Work Week, depending on shifts.

Interested applicants are welcomed to apply with your resume to whatsapp +65 8073 5090.

Job Objectives:

Oversees the daily operations of the Security Department. Train all security personnel in their areas of responsibilities. Supervise all activities of security staff to ensure compliance and proper application of department regulations and hotel policy. Handles, documents, and follows up with necessary persons regarding any accidents occurring in the hotel premises. Documents all action in the department, including but not limited to: emergencies, loss, theft, or accident.

Primary Responsibilites

• Manages the Security Department.
• Advises on management of security matters.
• Trains all security personnel in their areas of responsibilities.
• Supervises all activities of security staff to ensure compliance with and proper application of department regulations and hotel policy.
• Reviews policies, procedures, and instructions on a regular basis.
• Evaluates possible hazards or threats to security.
• Promotes a safety attitude amongst all employees.
• Ensures safety of persons in the hotel and property assets.
• Reports irregularity in employee or guest behavior.
• Handles loss, damage and accidents.
• Handles, documents, and follows up with necessary persons any accidents occurring in the hotel premises.
• Investigates theft as reported by guest or employee.
• Documents all action in the department, including: emergencies, loss, theft, or accident.
• Participates in weekly department heads meeting. Rooms Division Meeting and any other if requested.
• Coordinates emergencies with local authorities. Maintains good relations.
• Reviews emergency procedures regularly.
• Performs other duties as assigned by management.

Job Requirements

• Minimum education of Bachelor degree in Social Science or relevant discipline.
• At least 5 years’ experience in similar position in security & safety management. Loss prevention experience will be advantageous.
• Strong knowledge of local laws, investigative methods and fire safety.
• Criminal-free record.
• Have good English communication skills both written and spoken.
• Possess professional disposition with excellent communication and interpersonal skills.

We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently.

Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

Responsibilities

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Process payroll for all restaurant staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

Requirements

• Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry
• Familiarity with restaurant management software
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)
• Certification in hospitality is a plus

A World Of Opportunities Awaits

Company Name: Omakase @ Stevens

Job Title: Commis Cook

JOB RESPONSIBILITIES:

• Working as a commis cook involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen.
• Able to gracefully receive constructive criticism as well as effectively carry out orders.
• Performs basic tasks of food preparation, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
• Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
• Observes and tastes food are being cooked, samples all food prepared.
• Controls temperature of cooking appliance, fries and cooks simple hot food items.
• Maintains work area to a clean, hygienic and tidy state at all times.
• Ensures that the equipment is properly handled and maintained.
• Assists senior chef in opening and closing the food outlets, including the food storing.

JOB REQUIREMENT:

• Minimum one years’ experience in Japanese restaurant.
• Knowledgeable in cooking and presentation of food.
• Food sanitization knowledge is a must.
• Ability to communicate basic English.
• Works well under pressure and tight time and space constraints.
• A quick learner and a good team player with good interpersonal skill.

BENEFITS

• Uniform Provided, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, 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 contact us via WhatsApp Message to 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.

Burnt Ends has established itself as one of Asia’s most exciting places to dine. It is a modern Australian-style barbecue restaurant which offers counter seats and open kitchen. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

We are looking for a committed and proactive Service Crew member who would enjoy working in an exciting, fast-paced environment. The individual should possess an excellent and consistent level of customer service.

JOB SCOPE AND RESPONSIBILITIES

• Customer service according to procedures and standards
• Assist and ensure a smooth daily service operation (opening and closing of outlet, taking orders, table setting, cleaning outlet etc.)
• Ensure that all pre-opening duties are completed on daily basis
• Basic cashiering duties
• Provide service according to procedures and standards established by the F&B department
• Handle the beverages
• Familiar with all items on the menu and have knowledge of all recipes, drink lists, wine lists and methods of preparation and preparation time
• Recommend and promote all items on the menu or specials to guests
• Take daily inventory including for bar and report any loss or damage
• Handle guest complaints and feedback effectively and communicate to the immediate supervisor for follow-up
• Maintain a high standard of personal hygiene, appearance and deportment at all times
• Clean up section area after service and maintain cleanliness of the area
• Coordinate with the stewards, kitchen staff and bar staff to ensure smooth operation and guest satisfaction
• Help other areas of the restaurant such as answering telephones and completing financial transactions
• Maintain the table culture and restaurant ambience at all times
• Perform other related duties as required by outlet manager

Requirements:

• Prior F&B Experience preferred
• Able to start work at short notice
• Personable, charming and outgoing personality, with a strong service-attitude

The Burnt Ends Restaurant Group is a hospitality company that has multiple restaurants in Singapore and internationally. Each of our restaurants focuses on woodfire barbecue and believes that there is magic that comes from cooking with wood. Our first restaurant Burnt Ends is the acclaimed one Michelin-starred restaurant including Worlds 50 Best and Asia 50 Best listed, followed by 2 Meatsmith locations in Singapore and multiple internationally.

We are looking for a stellar Junior Personal Assistant to support our chef owner and head of group operations. You will provide administrative support to the leadership by effectively and efficiently handling and managing administrative matters of and for the leadership, allowing them to focus on their main responsibility of driving the business. You are someone who strives in a fast-paced and collaborative environment with an exceptional team spirit.

What you’ll do

• Reports directly to and communicates with the Head of Group on all administrative matters.
• Plan, schedule and meetings, including travel arrangement (flight, accommodation, Visa etc.), reservations and set up for owner/leadership team.
• Support schedule, coordinate appointments for the owner/leadership team and assist in all meeting preparation which includes setting up conference calls across different time-zones.
• Preparation of expense reports, forms and communications for office financial reports and invoicing.
• Works closely and effectively with the key senior leadership and support on ad-hoc tasks.
• Any other ad-hoc tasks assigned from time to time.

Who you are

• High proficiency in Microsoft Office and Google drive
• Highly organized and flexible; resilient, mature and able to deal with stress and ambiguity.
• Demonstrated ability to resolve problems in a fundamentally sound manner.
• Team player with strong interpersonal, and collaboration skills
• You work well in a fast-paced environment and are a proactive self-starter with excellent communication in both verbal and written English.

In return, you will be provided with autonomy, a strong and supportive team environment, together with group discounts and benefits. If this sounds like the perfect role for you, we look forward to seeing your application!

JOB RESPONSIBILITIES:

• Reporting to the Restaurant Manager
• Assist Supervisors and Managers in ensuring the smooth daily operation of the restaurant
• Ensure customers have a pleasant and memorable dining experience
• Constantly obtain customer feedback during operations to ensure satisfaction
• Monitor setup, maintenance, cleanliness and safety of dining areas
• Perform duties like ordering, serving, clearing and setting of tables
• Greet customers as they arrive and showing them to their table
• Promote sales and be familiar with promotions and menu
• Coordinate food service between kitchen and service crew
• Attend to customer complaints (if any)
• To handle cashiering duties
• Assist to upsell promotions
• Constantly motivate & cultivate a team spirit in the restaurant
• Maintains utmost service standards and discipline/grooming among the service staff
• Supervise and train the service staff to Restaurant standards of excellence
• Adhere to company’s standard operating procedures
• Required to act as Manager on Duty in absence of the Managers & Supervisors
• Any other appropriate duties and responsibilities as assigned

JOB REQUIREMENTS:

• GCE ‘O’ Levels or WSQ Advanced Certificate in Food & Beverage Service or equivalent.
• Possess 2-3 years of F&B service experience
• Strong public relations skills
• Possess good communication & interpersonal skills.
• Able to work independently and as a team.

Job description

• -Checking and weighing raw materials before cooking
• -Ensuring that equipment is well set up
• -Maintain excellent hygiene standards in work environment
• -Do quality checks such as the size and weight of the finished product.
• -Assembling, packaging, and labelling food products

Job requirements

• -At least 3 years of working experience
• -Able to work on weekends and public holidays

1. Job Requirements

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failture and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any food wastage in the correct procedure
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaced, refridgeration, stores are cleaned and sanitised before end of shift
• Maintain a close professional working relationship with other members of staff at all times
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Participate in monthly physical stock take of the Restaurant. including but not limited to plates and utensils
• Perform miscellaneous job- related duties a assigned

2. Job Requirement

• Ability to communitcate in English
• Able to work in a team enviroment
• Highly Responsible and reliable
• Able to work well under pressure in a fast - paced enviroment

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual an recipes
• Ensure work surface, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure the high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practices
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjuction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils

2. Job Requirements

• Minimum 3 years of relevent experience
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced enviroment
• Able to work split shifts

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Manager Responsibilities:

• Delegating responsibilities and supervising business operations
• Hiring, training, motivating and coaching employees as they provide attentive, efficient service to customers, assessing employee performance and providing helpful feedback and training opportunities.
• Resolving conflicts or complaints from customers and employees.
• Monitoring store activity and ensuring it is properly provisioned and staffed.
• Analyzing information and processes and developing more effective or efficient processes and strategies.
• Establishing and achieving business and profit objectives.
• Maintaining a clean, tidy business, ensuring that signage and displays are attractive.
• Generating reports and presenting information to upper-level managers or other parties.
• Ensuring staff members follow company policies and procedures.
• Other duties to ensure the overall health and success of the business.

Manager Requirements:

• Bachelor’s degree in business, management, or related field.
• More education or experience may be preferred or required.
• Strong understanding of business management, financial, and leadership principles.
• Excellent communication, interpersonal, leadership, coaching, and conflict resolution skills.
• Time and project management skills.
• Ability to analyze processes and information, identify problems and trends, and develop effective solutions and strategies.
• Commitment to providing exceptional service to customers and support to staff members.

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follows and regulations.
• Ensure all portion controls are strictly adhered to
• Ensure the highest standards of food production and presentation at all as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the codes of practice
• Ensure the kitchen is secure, clean and safe before going off shift
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredents and the likely number of customers
• Supervise and coordinate activities of cooks and workers engaged in food preparations
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments
• Performs miscellaneous job-related duties as assigned

2. Job Requirements

• Minimum 7 years of relevant experience
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

job description
Last but not least, kitchen work, chopping, washing vegetables, stir-frying, frying and other auxiliary work for the chef

Detailed responsibilities

- Assist the chef in daily kitchen operations

- Cut, steam, fry, etc.

- Cleaning and processing of vegetables, seafood, salmon and other raw materials.

- Regularly clean and maintain refrigerators, freezers, cooking areas, exhaust hoods, drainage systems, etc.

- Regularly review the menu with management and design new promotional dishes

- Other temporary duties as assigned by management

Require

- related experience

- Ability to get along well with team members

- Required to work on weekends and public holidays

- May need to request overtime at short notice to cover MC or vacation for other colleagues

Childcare Cook & Cleaner

Responsibilities:

• Prepare food for children and staff according to the menu.
• Ensure food served to children are meeting the dietary guidelines recommended by the Singapore Health Promotion Board.
• Remain the cleanliness and hygiene of the kitchen.
• Responsible for sweeping and mopping floors
• Wash and clean toilets
• Clean waste bins, dispose of trash and waste items

Requirements

• Good attitude and positive mindset
• Team-player
• Prior experience (able to cook) will be an added advantage
• Preferably with WSQ Food and Beverage Hygiene Certification.

Other Information

• 5 days work week
• Small and family-like centre
• Working location: Bedok South

Job Description

As a sales manager in the retail sale of spectacles and other optical products, your role is crucial in driving the success of the business.

Individual to be involved in:

1. Inventory Management

2. Customer Service

3. Product Knowledge

4. Sales Strategy

Technical Skills & Compentencies

1. Inventory Management

2. Customer Service

3. Product Knowledge

4. Sales Strategy

Brief description of the Restaurant

Music is life. And we're in it for the song, art, tastes and the authentically Hard Rock touch. Live inside the moment at a Hard Rock Hotel, Resort or All-Inclusive experience, where classic memorabilia sets the stage for a one-of-a-kind experience. Feel your heart pound to the beat of our live music at Hard Rock Live entertainment venues. Catch your breath as you bet it all on one more toss of the dice at Hard Rock Casino. And don't forget to “mmmmm”, “ooooh” and “aahhh” to the flavors of Hard Rock Cafe.

Job Descriptions

• Receiving and ordering product.
• Making prep recipes and menu products to spec.
• Properly labeling, dating, covering and refrigerating prepped items for the line.
• Performing opening, closing & side duties – setting up, stocking, and breaking down all kitchen equipment and prep, line, expo stations.
• Maintaining a clean and organized kitchen, line, expo, dish room and back dock.
• Cleaning dishes and operating a dish machine.
• Practicing safety and sanitation standards.
• Having a sense of urgency.
• Stocking products.
• Recycling products.
• Properly reading items printed on order tickets or automated Kitchen Display System.
• Assembling orders - double checking product quality and specs.
• Demonstrating impeccable product knowledge.
• Involved in handling all re-cook, special prep, long ticket, large party/voucher group procedures.
• Communicating professionally with co-workers and Front-of-the-House staff.
• Acting as a liaison between the Heart-of-the-House and Front-of-the-House staff.

Benefits

• Staff Meal / Uniform

Working hours

• 5 days / 44hours per week

• General Management
• Customer Services
• F & B
• General Work
• Taking orders from the customer
• Serve food and beverages to customer
• Responsible for clearing, collecting and returning food and beverage items to the proper area
• Managing restaurant staff's work schedules
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations
• Checking in on dining customers to enquire about food quality and service
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked
• Monitoring the restaurant’s cash flow and settling outstanding bills
• Reviewing customer surveys to develop and implement ways to improve customer service
• Resolving customer complaints in a professional manner
• Able to handle work in a fast-paced environment
• 6 days work week including weekends and public holidays

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Hygiene Officer to join our team!

As a Hygiene Officer, we rely on you to:

• Conduct routine check on hygiene audit to improve and maintain good personal and food hygiene, safety and housekeeping standards of our kitchend and F&B outlets.
• Pest control and cleanliness inspection and co-ordinate pest control and cleaning contractor service schedule.
• Assist to enforce food safety and housekeeping procedures in compliance with regulatory requirements.
• To ensure the proper documentation to fulfill HACCP, SFS and ISO 22000 requirement of all Food and Hygiene matters.

Working hours:

• 6am to 4pm
• 12pm to 10pm
• Required to work one weekend a week

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Manage the inter-departmental administrative structure, workflow, communications, physical and electronic filing and approval processes, office organization.
• Support the General Manager on a day to day basis.
• Establish and maintain an efficient and productive administrative structure across all departments with the use of contemporary tools and systems.
• Manage the communications and information flows between departments to ensure all departments receive relevant and timely information.
• Handle confidential matters, such as communications with the Owner, Artyzen support office and department heads.
• Prepare management reports and monthly operational results for meetings with Owner, Artyzen support office and other hotels.
• Oversee the travel request process and purchase of travel services for employees on business against hotel policy & procedures.
• Assist the General Manager and Director of Finance with annual departmental budget preparation, replacements of FF&E and capital projects and provide supporting documentation when necessary
• Maintain an Annual Administrative Planner prepared by the Hotel’s senior management committee outlining all major administrative tasks and responsibilities and license/regulatory tasks (i.e. life safety drills) for the calendar year and trace tasks to be completed.
• Maintain a trace list of all licenses and major warranties and service agreements which is to be updated annually.
• Other ad-hoc assignments and assistance to the General Manager as needed.
• All other administrative projects and duties.

Requirements:

• Diploma or degree holder in business administration or related discipline.
• Minimum of two years of previous experience in a similar position.
• Experience in the hospitality industry will be an advantage.
• Proficient in MS Word, Excel, PowerPoint, etc.
• Good command of written and spoken English
• Excellent oral and written communications skills and ability to professionally represent the hotel and the GM office.
• A good schedule planner.
• High professional standard of integrity and confidentiality.
• Adaptable and outgoing with excellent interpersonal skill to develop and maintain good working relationships at all levels, including during difficult or challenging circumstances.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude