Total 3,030 F&B / Tourism / Hospitality job vacancies in Outram Park, Central Singapore

The position is responsible to supervise and handle all porterage tasks in a detailed and timely manner as well as to participate in creating experiential and memorable Raffles Hotel Singapore experiences for residents.

Primary Responsibilities

Manages All Porterage Tasks

• Supervises and participates in the activities of the personnel in charge of handling and safe keeping of all incoming, outgoing, and stored baggage.
• Welcomes all residents and guests, promotes inter-hotel sales and in-house facilities, and provides directions and suggestions to the hotel surrounding areas.
• Ensures the smooth running of all hotel entrance and driveway operations by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Participates in the Raffles Hotel Singapore Arrival and Departure Experience

• Supports and assists the Doorman and Reception teams during every resident arrival and departure.
• Supports and monitors activities the drop-off and pick-up of valet-parked vehicles and the taxi and hired car queue according to priorities.

Acts as Supporting Element of the Entire Guest Journey

• Works closely with all hotel colleagues to create efficient, yet personalised service encounters for all residents.
• Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate.

Improves Quality of Product and Services 

• Ensures guests receive the experience and service as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by the management.
• Adheres Workplace Safety and Health (WHS) policies and procedures.
• Performs any other duties and responsibilities that may be assigned.

The restaurant general manager is the “face” and ambassador of the restaurant, leading the venue personality and soul. The restaurant general manager is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. 

The main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximizing revenues, achieving financial and quality targets, gaining culinary and service awards, marketing, confirming required staffing levels, conducting training and development of team members. 

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team. 
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else. 
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans. 
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required. 
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

 Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards. 
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times. 

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge. 
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles. 
• Be culturally affinity and show empathy to all team members. 
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees. 
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any. 
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team. 
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports. 
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items. 
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities 

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency. 
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• At least 3 years working experience as a chef de partie in Italian restaurant
• Level 1 and 2 Food Safety Awards
• Hands on and positive working attitude
• Understandable level of English spoken and written
• Healthy and good attendance record
• Attractive Package

JOB PURPOSE: The F&B Captain is responsible for ensuring all guests receive great experiences through the delivery of outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture with genuine service, a vibrant personality, personal finesse, professionalism and proactiveness towards achieving departmental goals.

1. Day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring highest quality standards.

2. Ensure adherence to daily floorplans & stations, completion of assigned tasks to the highest standards and in a timely manner. Understand all stations & tasks sufficiently to perform any duty assigned, consistently demonstrating high levels of guest service. Inspect the cleanliness & appearance of all presentations such as centerpieces, china, glass, & silver prior to use.

3. Ensure stations are ready for service and run smoothly, proper sequence of service with menu highlights, providing guest appropriate recommendations, accurate order taking while noting & relaying any special requests, dietary requirements or allergies to the relevant members.

4. Present food & beverages of high standards with adequate description & flair, checking for guest satisfaction with proactive engagement at opportune times.

5. Communicate service needs to team members including but not limited to Management, Chefs, Bar & Stewards and ensure prompt follow up on all guest needs including having all food, beverages and checks presented in an accurate & timely manner. Report any challenges and guest comments & any relevant information to the manager on duty in a timely manner.

6. All settings, side stations, equipment must be maintained immaculately, and duties performed in a presentable manner, towards an excellent guest experience, at all times. Cleanliness of work areas to be maintained throughout the day, with deep cleaning conducted as necessary.

7. Be proficient in all necessary knowledge including product & service. Suggestive selling to be practised sensibly towards a great guest experience.

8. Conduct accurate stock counts & requisition, maintain organisation of all storage areas.

9. Train, guide and monitor junior team members or part timers as necessary accordingly.

10. Follow all company, safety & hygiene policies and procedures; report all accidents, injuries and incidents to management. Practice responsible service of alcohol.

11. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS:

1. Minimum tertiary education with minimum 1 year experience in F&B service or 2 year degree from an accredited university in hospitality related major.

SKILLS:

1. Ability to interact clearly with guests, team members and third parties in written & conversational English, reflecting highly on the venue, brand & company.

2. Passion for hospitality, attentive, adaptive, strong team player with an eye for detail.

Restaurant Cook Responsibilities:

• Preparing awesome meals for our customers.
• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Helping lead and inspire our kitchen staff with the restaurant manager.
• Wowing our guests with amazing dishes.

Restaurant Cook Requirements:

• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.

Key Responsibilities:

1. Assist in Menu Planning: Collaborate with the Chef in designing and planning menus based on seasonal availability, customer preferences, and culinary trends.
   
2. Food Preparation: Execute culinary techniques and recipes to prepare high-quality dishes consistently. Oversee and participate in the preparation of ingredients, cooking, and plating according to established standards.
   
3. Kitchen Management: Coordinate daily kitchen activities, ensuring a smooth workflow and adherence to established procedures. Manage inventory levels of kitchen supplies, monitor equipment functionality, and report any issues to the Head Chef.
   
4. Staff Supervision and Training: Assist in training and supervising kitchen staff, ensuring they follow food safety and hygiene protocols. Foster a positive and collaborative work environment, promoting effective communication and teamwork.
   
5. Quality Control: Monitor the quality of ingredients, finished dishes, and overall presentation to maintain high standards. Address any issues or discrepancies promptly and collaborate with the Chef to implement corrective actions.
   
6. Adherence to Health and Safety Regulations: Ensure strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices. Conduct regular inspections to identify and rectify potential safety hazards.
   
7. Customer Interaction: Collaborate with the front-of-house staff to address customer feedback and preferences. Occasionally interact with guests to gather feedback and enhance the dining experience.
   

Qualifications and Skills:

• Strong knowledge of culinary techniques, food safety, and kitchen management.
• Excellent leadership and communication skills.
• Ability to work efficiently under pressure and maintain a positive attitude.
• Creativity and innovation in menu development.
• Knowledge of local health and safety regulations.

Shop Assistant Responsibilities:

• Receiving, processing, and organizing shipments and deliveries accordingly.
• Restocking depleted or low shop items and ensuring that the sales floor is organized according to established guidelines.
• Assisting customers in locating desired shop items.
• Informing customers of shop promotions to encourage purchases.
• Performing regular price audits to identify and correct price discrepancies.
• Performing end-of-day cleaning duties, which includes wiping down windows, mirrors, and fixtures as well as sweeping and mopping the shop floor.
• Addressing and resolving customers complaints in a professional manner.
• Processing customer payments using the shop's Point of Sale (POS) system.
• Maintaining an in-depth knowledge of store items to provide advice and recommendations as needed.

Shop Assistant Requirements

• Proven retail sales experience.
• The ability to stand for extended periods.
• The ability to use labeling and pricing equipment as well as Point of Sale (POS) software.
• The ability to work in a fast-paced environment.
• Strong organizational skills.
• Exceptional customer service skills.
• Detail-oriented.

Brief description of the Restaurant

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic

Job Descriptions

# Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
• Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
• Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

• Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
• Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
• Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
• Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

• Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
• Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

• Develop and manage budgets, track expenses, and ensure financial targets are met.
• Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
• Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

• Develop and implement promotions, events, and marketing strategies to attract and retain customers.
• Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

• 1 year of experience in simillar position
• Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
• Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
• Excellent communication skills.
• Proficiency in restaurant management software and point-of-sale systems.
• Solid understanding of financial management, including budgeting and cost control.
• Knowledge of food safety and hygiene standards.
• Flexibility to work evenings, weekends, and holidays as needed.

Working hours

• 5.5 days, 11am ~1/2am

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

Location: Central

Position: Sales Executive (Food Ingredients/Food Technology) (Job ID:18890)

Job Description

• To gather market information (such as market trend, competitors’ information) and issues of the customers.
• To make action plan with strategy based on the information gathered.
• To propose our products and our solutions effectively to solve anticipated issues of our customers based on the information gathered.
• To take countermeasures if there are any gaps between sales progress and the budget.
• To make sales forecast and capture sales progress on a timely basis.
• To ensure prompt payment collections.
• To place orders of our items to suppliers based on monthly inventory control.
• To carry out Q&A procedure when registration of new product and/or revision of product are required.

Job Requirement

• Minimum Diploma holder in food science education is preferred.
• At least 3 years of related working experience in B to B sales of food ingredients and/or at least 3 years of experiences in R&D of food ingredients or process food (such as instant noodle, mixed seasonings and confectionary etc).
• Have good understanding on B to B business
• Have good understanding on food ingredient
• Plan and prioritize assigned tasks independently to achieve personal sales targets

Interested applicants please send your resume to Calista (R22104418) with email subject header "Job Application for Sales Executive (Food Ingredients/Food Technology) (Job ID:18890)".

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

By submitting any resumes or applications to Pasona Singapore Pte Ltd, you are considered to have read and agreed on the terms of our Privacy Policy, and consented to us collecting, using, retaining, disclosing your personal information to the prospective employers for their consideration.

Effective from 1 October 2020 under the new Employment Agencies (EAs) Licence Conditions, EAs will be required to collect the personal data (e.g. NRIC number number for overseas candidates) of applicants referred to employers for permanent or contract job positions of at least six months with a fixed monthly salary of S$3,300 and above.

PDPA requirements on collection, use, and disclosure of personal data would not be applicable to EAs that are collecting such information as it is a regulatory requirement by Ministry of Manpower.

Please find Privacy Policy Agreement from the below link.

http://www.pasona.com.sg/privacy.html

Koh Siew Xing

EA Registration No: R22104418

Pasona Singapore Pte. Ltd.

EA License No:90C4069

• Responsible for the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.
• Supervise the preparation and organisation of the meal distribution.
• Perform regular checks on the quality and quantity of both cooked and uncooked foods.

Requirements:

• Certificate in Food Hygiene Audit
• At least 2 years of cooking and supervising experience in a commercial/healthcare setting.
• People centric and able to interact in a multi-cultural environment.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Brief description of the Restaurant

Two MICHELIN-starred Japanese restaurant, Shoukouwa, is looking for committed & experienced individuals to join our team.

Job Descriptions

• As a F&B Executive, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A F&B Executive should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The F&B Executive will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A F&B Executive is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

Brief description of the Restaurant

Two MICHELIN-starred Japanese restaurant, Shoukouwa, is looking for committed & experienced individuals to join our team.

Job Descriptions

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

Packager Responsibilities:

• Pack, weigh, and label completed items for shipment or storage.
• Follow all company guidelines regarding packaging.
• Identify and dispose of defective items.
• Properly use packaging materials, including hand tools, glues, nails, padding, etc.
• Keep complete records of all materials that go through the warehouse.
• Maintain a clean work area.

Packager Requirements:

• High school diploma/ GED.
• Experience in manufacturing or related field is preferred.
• Basic shop skills, such as using hand tools.
• Ability to follow verbal and written instructions.
• Strong communication skills and desire to work with other team members.

Brief description of the Restaurant

Two MICHELIN-starred Shoukouwa restaurant is looking to hire a Chef de Partie for the restaurant, supporting the Japanese Head Chef and Sous Chef.

Job Descriptions

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

REQUIREMENTS

• At least 1 Year(s) of working experience in the related field is required for this position.
• For candidates without the relevant qualifications, must have experience in handling Indian Cuisine Culinary.
• Required Skill(s): Indian Cuisine Culinary
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Ability to work in a team.
• Ability to multi-task.

Store Assistant duties and responsibilities

Our company is seeking an enthusiastic Store Assistant to work in our store. Duties include helping our customers identify and purchase items, restocking the retail space, and creating appealing merchandize displays. The ideal candidate will have a desire to provide excellent customer service and increase sales. Store Assistants ensure that retail operations are carried out effectively and efficiently for maximum customer satisfaction. Their day-to-day duties include:

· Assists in achieving store recruiting goals

· Run Cash Register

· Drive the achievement of the store’s sale targets while also meeting individual sales goals

· Assist in maximizing the business potential of the store and maximizing sales by department in line with company strategy

· Monitor proper use and ensure the quality of data in the sales staff’s client books, working with sales staff to propose action plans

· Facilitate staff trainings and new hire inductions, ensuring the proper follow up steps are taken

· Deliver exceptional service to all clientele by upholding brand service values and standards while managing customer relationships in a timely, professional manner

· Identifies performance issues and policy violations according to company policy and partners with the Store Manager

· Keeping the store fully stocked

· Maintaining the highest level of visual merchandising and store conditions

· Delivering exceptional sales services for improved customer satisfaction

· Interacting with customers and identifying their needs and preferences

· Operating cash registers and point-of-sale machines

· Receiving and verifying the quality and quantity of new shipments

· Enforcing in-store security and health and safety procedures and regulations

· Perform any other duties assigned by the director.

Store Assistant duties and requirements

• High school diploma or GED is preferred.
• Proven retail sales experience.
• The ability to stand for extended periods.
• The ability to use labeling and pricing equipment as well as Point of Sale (POS) software.
• The ability to work in a fast-paced environment.
• Strong organizational skills.
• Effective communication skills.
• Exceptional customer service skills.
• Detail-oriented.

· Previous specialty retail management experience, preferably in the outdoor industry

· Retail background preferred-previous management experience

· The ability to work under pressure.

· Availability to work within opening hours (e.g. evenings, holidays, weekends).

Note:

Wholesale trading Rice, Frozen seafood and cooked food (catering)

Job Description & Requirements

Responsible for cutting meat, fish and handling merchandise of meat and seafood items.

- Monitor and maintain freshness and quality of items

- Perform housekeeping and ensure the cleanliness of your work area in accordance to safety procedures and standards of hygiene

- Ad-hoc duties will be given as well

Responsible for superising the attendants to deliver and excellent customer statifcation and experience.

Prepare restaurant for service and ensure overall cleanliness.

Preparing tables, taking of orders, serving of food & beverage to guests

Monitoring of qulity and qulity of all food and beverage served.

At least 2 years working experience in Casual Italian Restaurant

Hands on and positive working attitude

Healthy and good attendance record

Attractive Package

The Receptionist/Concierge is responsible for the good management of the appointment bookings, whilst supporting the collection of data and consolidation of reports. He/she is responsible for generating sales opportunities through a variety of techniques, develops and attains guest experience in the Spa and sells products and services offered by the spa. He/she is expected to maintain guests’ confidentiality and adhere to the PDPA (Personal Data Protection Act) policy.

Primary Responsibilities

Sales and Guest Experience

• Full knowledge and understanding of Raffles Spa products and services.
• Full knowledge of Raffles Spa Extraordinary Guest Experience.
• Performs pre-consultation for all first time guests and regular guests.
• Executes sales, service and guest experience initiatives in the outlet.
• Meets and exceeds assigned goals for; guest experience and reputation, sales and service, revenue and productivity.
• Attends scheduled meeting, training, educational sessions.
• Reviews guest feedback daily.
• Escalates appropriately any billing or service issues.
• Updates guest profile and treatment redemption record promptly and accurately.
• Consistently adheres to the Code of Business Conduct.
• Generates appointments from calling list.

Product Quality and Knowledge of Work

Maintains complete knowledge of:

• All spa features/services, hours of operation.
• Spa products.
• Current spa promotions and activities.
• Maintains complete knowledge and complies with company policies and procedures.
• Keeps guests updated on currently available promotions and discounts in services offered in the spa.
• Processes payments from guests for services ordered from the spa.
• Makes sure all information and personal data provided by guests are kept strictly confidential. Guests’ treatment forms must be filed back properly after used. It should not be left unattended and should always be kept out of sight.

Administrative Duties and Inventory Management

• Light administrative and clerical duties, such as updating guest profile, updating treatment usage in the system, sales report, filing and data entry.
• Assists Spa Managers in maintaining a good level of spa collaterals and printing materials such as guest profile folder and consultation cards.

General Housekeeping and Maintenance

• Ensures the general cleanliness of the reception area, lounge and retail area.
• Ensures the diffuser burner is lit at all times at the reception, lounge and retail area.
• Replenishes all writing materials and marketing collaterals at the reception.
• Reports to Spa Manager on any defects of spa facilities and equipments.
• Performs any other duties and responsibilities that may be assigned.

Training

• Attends all training courses as deemed necessary, and adheres to training as set by the Spa Manager.
• Fulfills all scheduled theory and practical training requirements.

This position assists the restaurant manager to supervise the overall operation and service standards of the outlet to meet and exceeds guest’s dining experience expectations.

Main responsibilities include, but are not limited to, assisting the Restaurant manager in creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Works closely with the manager to forecast sales, covers and payroll costs.
• Supervises the daily operation and ensures sufficient manning coverage for operations.
• Assigns the supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

• Is pro-actively engaged in guest service.
• Promotes sales through direct guests’ contact.
• Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service team to personalise guest experience and in accordance with Hotel Standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using various coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.
• Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observe colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provides a level of Safety and Security for guests and colleagues.
• Assists in recruitment, inducts and trains the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
• Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.
• Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour
• Submits monthly sales analysis with improvement action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the manager.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Our client, a Japanese food and nutritional product manufacturer, is looking for a Sales Executive to join their Sales team. This role will work with R&D counterparts and hence food technology background is needed.

Job Responsibilities:

• Gather market information (such as market trend, competitors’ information) and issues of the customers.
• Make action plan with strategy based on the information gathered.
• Propose our products and our solutions effectively to solve anticipated issues of our customers based on the information gathered.
• Take countermeasures if there are any gaps between sales progress and the budget.
• Make sales forecast and capture sales progress on a timely basis.
• Ensure prompt payment collections.
• Place orders of our items to suppliers based on monthly inventory control.
• Carry out Q&A procedure when registration of new product and/or revision of product are required.

Job Requirements:

• Minimum Diploma holder in food science education is preferred.
• At least 3 years of related working experience in B to B sales of food ingredients and/or at least 3 years of experiences in R&D of food ingredients or process food (such as instant noodle, mixed seasonings and confectionary etc).
• Have good understanding on B to B business
• Have good understanding on food ingredients
• Plan and prioritize assigned tasks independently to achieve personal sales targets
• Highly motivated and strong initiatives to achieve assigned tasks and company objectives.
• Good interpersonal skills and logical thinking
• Results-oriented and highly capable of meeting personal sales targets
• Steady efforts and never give up mind for difficulties and challenges
• Effective communication and team-working mind

Interested applicants, please send your resume to Tiffany (R1104633) with email subject header "Job Application for Sales Executive (Food Tech background) - TK" .

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

By submitting any resumes or applications to Pasona Singapore Pte Ltd, you are considered to have read and agreed on the terms of our Privacy Policy, and consented to us collecting, using, retaining, disclosing your personal information to the prospective employers for their consideration.

Please find our Privacy Policy Agreement from the below link.

http://www.pasona.com.sg/privacy.html

Thank you for your kind understanding and co-operation.

Pasona Singapore Pte Ltd

EA License No:90C4069

R1104633

Koh Jia Wen

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• To assist Manager & Assistant Outlet Manager in the day to day operations of the outlets.
• To achieve team targets, ensure colleague’s engagement and guest’s satisfaction.
• Ensure efficient and effective F&B operation activities of the outlet.
• Provide training; improve colleagues’ knowledge on food, beverage, and service.
• Ensure that quality standards are met, and service distinctiveness is practiced.
• To assist in F&B beverage promotions
• Assist to control labor cost and productivity with creative scheduling.
• Monitor and assist to control all other expenses, wastages, and pilferage.
• Participate in marketing and promotion, and introduction of new products and menus.
• Assist to do monthly revenue, expenses, and labor forecasts.
• Assist to do month-end P&L reports, promotion postmortems and comparisons.
• Maintain food and service consistency.
• Check guests’ satisfactions. Recognize or handle unsatisfied guests.
• To conduct training for department staffs
• To monitor staff on the job training and training plan
• Carry out audits and training to improve customer satisfaction and service standards.
• Monitor and check on staffs’ personal hygiene.
• Assist to conduct daily shift briefings.
• Assist in conducting regular department meetings and discussions.
• To assist in counseling of staffs with regards to performance and conducting year-end appraisal
• Establish and enforce maintenance, repair, cleaning, and re-stocking schedules.
• Always comply with hotel and department policies and procedures.
• Assist guests regarding all beverage menu items in an informative and helpful way.
• Mix drinks and control the beverage stock as per guidelines.
• Extensive knowledge of coffees, beer, wine, and spirits
• Have full knowledge of beverage lists and promotions, all menu items, garnishes, contents and preparation methods.
• Ensure the front and back areas meet standard for cleanliness, proper set up, sufficient supplies and equipment (HACCP)
• To perform any other duties that may be assigned by the Management.

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description:

• As a Pastry Junior Sous Chef, the incumbent shall be working closely with the Pastry Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Pastry Junior Sous Chef is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Pastry Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Pastry Junior Sous Chef has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.

Please send your resume to [email protected]

The Global School of Technology and Management offers academic courses in Accounting and Finance, Engineering, Construction and the Built Environment, Events, Hospitality and Tourism Management, Computing and Information Technology, Business Management, Logistics and Supply Chain Management and etc. Please visit www.gstm.edu.sg for more information.

Due to the continuing success of the programmes and the increasing demand for graduates in this field, we are now seeking suitable candidates for the position of Part-Time Lecturer (Food, Beverage and Catering Management).

Preferable candidate with industry and academic experiences and will be responsible for teaching and supervision for final year project.

Responsibilities

• Conduct lessons (Face-to-Face) to students and carry out all relevant responsibilities related to the teaching role. The lessons may be time-tabled during the day, morning/afternoon weekdays.
• Design, develop and review course materials, as well as assessments
• Assess and evaluate student assignments and their academic performances
• Coach and mentor students to support their learning

Teaching hours:

• Classes are conducted during the day on weekdays only (Morning/ Afternoon)

Teaching modules:

· English for Food, Beverage and Catering Management

· Introduction to Food and Beverage Management

· Food, Beverage, and Catering Operations with Customer Service Excellence

· Food Safety, Hygiene and Sanitation Management

· Industry Project

Prerequisites

• At least Degree in a relevant discipline in Food, Beverage, Catering Management/ Food and Beverage Management/ relevant field
• With at least 5 years of relevant working experience in the industry and academics.
• Strong knowledge of the subject areas combined with a broad subject background and ability to contribute to teaching modules in areas of in mentioned above.
• A passion and genuine interest to share knowledge and interact with learners.
• Good communication and interpersonal skills

Added Advantages and Preferences:

Preference will be given to candidates:

• Teaching and research expertise in the in Food, Beverage, Catering Management fields
• Membership of professional bodies and associations will be an added advantage.
• Only shortlisted candidates will be notified.