A premium Spanish Tapas Restaurant Chain, serving cuisine which remains true to its Spanish Roots. A place of sophisticated design complemented by Spanish Decoration, Tapas Club, presents diners with an exquisite plate and creativity with the richness of authentic Spanish flavors.

RESPONSIBILITIES

· Staff Management (Recruitment, working hours, leave management)

· Conduct annual training programs for operations

· Communicate between Management, other departments and restaurant operations

· Stock management and inventory (daily and monthly equipment and beverage inventory)

· Purchases and collaboration with suppliers

· Holistic customer service handling (enquiries, complaints, regular service duties & PR)

· Crisis management

· Profitability assessment and business development

· Current and future partner liaison

· Provides feedback and coaching to the team regularly

· Achievement of budgeted food sales, beverage sales and labour costs

· Control of crockery, cutlery, glassware, linen and equipment

· Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service

· Oversees the dining area, supervises F&B service staff in accordance with operating policies

· Enforce sanitary practices

· Attendance and participation of weekly F&B meetings

· Arrange for maintenance and repair of equipment and other services

· Maintain ambience by controlling lighting, music, linen service, glassware, dinnerware and utensils quality and placement; monitoring food presentation and service

· Responsible for overall restaurant operations

SKILLS

· Excellent communication skills

· Willingness to learn

· Excellent organizational and time management skills with the ability to multitask

· Able to adapt to pressure

· Creativity, imagination and initiative

· Good teamwork, analytical and problem-solving skills

OFFER

· Contract with the company

· Salary depends on experience

· Attractive benefits

· Good Career advancement

· Friendly working environment

· Medical benefits provided

Interested candidate, please click on the apply button.

• Oversee day-to-day operations
• Design strategy and set goals for growth
• Maintain budgets and optimize expenses
• Set policies and processes
• Ensure employees work productively and develop professionally
• Oversee recruitment and training of new employees
• Evaluate and improve operations and financial performance
• Direct the employee assessment process
• Prepare regular reports for upper management
• Ensure staff follows health and safety regulations
• Provide solutions to issues (e.g. profit decline, employee conflicts, loss of business

Job Description & Requirements

• Should have expert knowledge and experience in Tandoor and North Indian dishes.
• Preparation, cooking and presenting dishes within your specialty
• Prepping and preparing food materials (mixing dough and flour, preparing meat, cutting vegetables, etc.)
• Cooking and baking in the tandoor (naan, roti, etc.)
• Cooking kebabs and tikka (chicken, beef, lamb, paneer)
• Assist with stock ordering and monitoring procedures.
• Should have knowledge in using various spices and herbs in preparing dishes.
• Maintain high standards of food hygiene and health & safety at all times
• Participate fully in all meetings, training and forums
• Take responsibility for your own personal development
• Demonstrate excellent food preparation practices, portion control and end to end food production
• Perform any reasonable duties as required from time to time in order to contribute to the achievement of business aims and objectives.
• Support the Head Chef in the introduction of new seasonal dishes.
• Cascade your knowledge and expert cooking to all kitchen staff.
• Able to prepare orders in a short span of time.
• Should be ready to work in any shifts or in split shifts and rotational weekly off.

Responsibilities

• To be able to work with the Project Team in project management and design issues;
• Ensures project design intent and objectives are executed;
• Supports project teams in design, documentation and presentation of project;
• Manages contractual issues together with Contracts department;
• Ensures drawings comply to authorities requirements;
• Controls and manages issuances of changes and documents to ensure consistent quality;
• Contribute to the Organization operational and management system;
• Responsible for the overall planning, implementation and completion of projects within specified cost, time and quality;
• Maintains compliance with the relevant regulatory and legislative requirements at all times;
• Plays an active role in contributing to the organisation’s continuous improvement initiatives;
• To conduct technical meetings with the Client, Consultants and Contractor for on-site issues and progress;

Requirements

• Degree / Diploma in Interior Design or equivalent;
• Minimum 8 - 10 years relevant experience in Hospitality.
• Possesses strong communication and interpersonal skills to engage and manage various stakeholders;
• Resourceful and has excellent planning and time management skills;
• Proactive and detail-oriented;
• Able to work under pressure and manage multiple projects;
• Required to go on-site occasionally.

This position reports to the Director of Food & Beverage and is responsible for the overall development and implementation of Food & Beverage marketing strategy including special promotions/events, partnerships and retails for our Food & Beverage outlets. Including festive offerings not limited to Chinese New Year, Rice Dumplings/Dragon Boat Festival, Mooncake/Mid-Autumn Festival and Christmas.

Duties and Responsibilities:

• Work closely with the Food & Beverage team on areas such as product development, cost management and overall strategy execution for each festive activation to achieve the financial and operational goals.
• Ensures all communications with clients are in line with the overall strategy for financial and operational goals.
• Work closely with the various outlet managers to ensure communications are aligned to requests and expectations.
• Responsible for manpower recruitment and development during the active months of festive operations.
• Responsible for regular updates on upcoming/active festive operations to the hotel's leadership team.
• To analyse competition in the market and prepare an analysis report on festive season competitors.
• Prepare and account for Food & Beverage projects profit & loss report.
• To carry out all tasks in a reasonable time frame to ensure the smooth running of the areas and restaurant.
• Perform other related duties as assigned by the Management.

Requirements:

• Minimum of 2 years of experience in a similar capacity
• PC literate and able to write, produce reports and analysis
• Good analytical skills
• Excellent communication & interpersonal skills
• Able to work independently and possess initiative
• Able to communicate and write in English
• Able to work on weekends where required

We thank you for your interest and will contact you if are shortlisted.

Responsibilities include:
-Assist in daily operations
-Ensure that the places and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

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

Duties & Responsibilities :

• Provide excellent customer service experience.
• Maintain the stock service areas with supplies such as condiments and tableware’s
• Having knowledge of the food and alcoholic beverages the restaurant serves
• Provide menu recommendations appropriately
• Attend to customers’ needs promptly and professionally
• Handling multiple tables and tasks in an efficient manner
• Adhere to personal & food safety procedures
• Maintain cleanliness and the hygiene of the restaurant
• Perform any other duties assigned by Manager
• Assist in serving food and beverage to guest
• Assist in Packing food orders in Kitchen for both dine in, online & takeaway orders
• Assist in Taking Order, Seating guests, restaurant cleaniness, clearing tables , sweeping , mopping etc
• Handle cash and credit card transactions
• Follow all restaurant policies and procedures
• Work as part of a team to ensure a smooth dining experience for guests

Requirements

• Singaporeans/PR
• Willing to perform shift work and split shift schedules during weekends and public holidays
• Mon - Sat
• Sundays off
• Alternate week extra 1 day off
• At least 1 year F&B Service Crew experience
• Candidates with no experience are also welcome to apply
• Friendly and energetic with good interpersonal skills
• Pleasant personality and well-groomed
• Relevant experience will be an advantage
• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast paced and demanding environment
• Training will be provided

Requirements:

- Minimum 1 year experience in related field

- Possession of food hygiene certificate preferred

- Strong team player

- Able to multi-task in a fast-paced environment

- Able to withstand long hours of standing

- Mon - Sat

- Half days on Sats and PH

Job Responsibilities including, but not limited to:

*Reporting to the Director of Operations and or his assigned personnel working towards the restaurant’s annual operating budget.

*You will be in charge of events/sales cold calls: corporate/internal events and following through via email confirmation to meet customers' expectations. In-charge of all in-house reservation systems: checking and replying of all emails; including upcoming reservations/updating/blocking room status for private events including sending of events proposal etc .

* Take charge for the Table DB reservation systems, events enquiries via phone, email or walk-in guest for viewing of private rooms etc.

*You must, at all times, work together as a team with other fellow colleagues, managing the restaurant operations during corporate/events meal periods to ensure that company standards and steps of service are met through all guests' interactions.

*For event operations: ensuring that checklists, requisitions and proper opening and closing functions are being completed for each event.

*Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information and always check with superior whenever having doubts ( no second guesses).

*Ensuring that all steps of services as outlined in training materials, verbally or hard copies issued by the GM are being followed thru.

*Interact positively with customers, promoting restaurant/company and services.

*To follow through for invoice billing after each event.

*Assisting in planning and setting up for special events, corporate dining etc.

*To ensure that risk management plans and workplace safety plans are always in place at all times.

*Coordinate with the manager/marketing team in organizing meetings and special events as requested.

*As a GRO, you are responsible for greeting guests and serving the needs of guests who patron our restaurant.

*Responsible for organizing and maintaining order within the restaurant reservations area, including the logging of bookings and enquiries. Specifically, you will be responsible for performing the following tasks to the highest standards:

* Plan and coordinate all promotional activities targeting clients/ schedule activities for guests.

*Assisting GM, working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered.

Demonstrate a good knowledge of the restaurant menus and wine lists and readiness to answer any enquiries from the guest.

*Always ensure and maintain consistency of product quality presentation as set by company and manager.

*To achieve sales targets by upselling beverages/food items and maintaining customer satisfaction.

*Ensures to compliance with regulatory compliance for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries.

*Performs additional responsibilities, although not detailed, as requested by the general manager/and or his assigned personnel at all times.

Requirements:

*Meticulous, with an eye for detail.

*Able to liaise and coordinate effectively with different departmens with the company, and with external stakeholders.

*Ability to work under tight deadlines and to work independently.

Solutions-oriented, results driven and problem-solver.

Please send resume to : [email protected] (Please contact 97333729 for a chat)

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene .:
• Make sure that kitchen safety measures are met and that sanitation practices are carried out
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Ability to multi-task and coordinate activities in pressing situations
• Make sure that meal is prepared and served to customers in a timely manner
• Monitor and maintain stock levels so as to place orders for supplies as at when due
• Willing to work on weekends
• Any other duties as and when assigned by Management

Channel Marketing Executive (F&B)

up $4200

1 yr renewable contract

Zhongshan Mall

Responsibilities:

• Co-formulate trade marketing strategies with sales and brand teams to ensure the commercial success of off-trade markets.
• Work closely with agency to develop and creative POSM materials that are within brand and retailer guidelines.
• Coordinate with brand and sales team to ensure on-time and best-in-class executions.
• Conduct regular market visits to monitor competitor activities, share best practices and recommend action plans to the marketing team.
• Review promotion executions and provide recommendations to improve on accounts profitability.
• Manage monthly Trade Marketing Budgeting and upkeep filing.
• Manage Nielsen database via Answers Platform and provide evaluation and recommendation for channel success.
• Monitor and provide updates of volume performance by channel.
• Support the Channel Marketing Manager in the formulation of yearly commercial reviews and brand planning

Requirements:

• Degree in Marketing, Business or related fields.
• 1 — 2 years of experience in Trade Marketing or similar capacity will be a plus
• Willing to travel within Singapore to conduct store visits
• Proficient in Microsoft PowerPoint, Excel and Word
• Comfortable with market data analysis (AC Nielsen, Internal Sales Data)
• Self-motivated and takes initiative.
• Excellent communication and presentation skills in English

Interested candidate please click "APPLY" to begin your job search journey and submit your CV directly through the official PERSOLKELLY job application platform - GO Mobile.

We regret to inform that only shortlisted candidates will be notified.

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOLKELLY Singapore Pte Ltd

• RCB No. 200007268E

• EA License No. 01C4394

• Reg No: R23117785 (Lok Ding Hann)

*key responsibilities include, but are not limited to ( reporting directly to restaurant Executive Chef) .

*Oversees the production of desserts, pastries, sweets, breads, ice creams, toppings and fillings for the entire DHM group of restaurants and also for outside catering.

*He is the expert in creation, execution, presentation of pastries and desserts including monthly/festive menus development.

*Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions.

*Overseeing the entire DHM group of pastry kitchen members such as providing coaching and training.

*Decorating the pastries and desserts and making them attractive.

*Preparing pastries and desserts for monthly/festive seasons including client demonstration.

*Ensuring proper discipline in the entire pastry section under the DHM group including outside catering.

* Maintain a lean and orderly cooking station, expert on health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System.

*Ability to manage time effectively, expert communication skills and high stamina level.

REQUIREMENTS:

*Responsible and take ownership.

*Proven experience as Pastry Chef, baker or relevant role.

*Great attention to detail and creativity.

*Organizing and leadership skills.

* In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.

Send your resume to :[email protected] (only short-listed local/PR candidates will be notified, may contact 97333729 for a career chat)

Responsibilities include, but are not limited to:

*Assist in daily restaurant operations and bar.

*Prepare drinks for customers following the beverage recipes set by the management.

*Maintenance the cleanliness of the bar area at all times.

*Have a good knowledge and understanding of all beverage items in the menu and their recipes. To update oneself with menu changes, both food and beverage items and pricing.

*Welcoming customers, reading and listening to people to determine beverages. Be observant, detail-oriented, and courteous while ensuring customers have a great time.

*Planning drink menus and informing customers about new beverages and specials by upselling. Responsible for developing new cocktail recipes.

*Checking identification to ensure customers are the legal age to purchase alcohol.

*Prepare and ensure all bar mise en place is sufficient for daily operations.

*Follow procedures for opening/closing of daily operations.

*Follow all policies set by the restaurant manager in the areas of: food safety, quality standard, workplace safety, security and hygiene.

*Assist in monthly inventory.

*Perform all other ad hoc duties as assigned by manager and management for the profitability of the restaurant.

Please contact 97333729 for a career pathway chat or send cv to : [email protected]

Your Responsibilities include, but are not limited to:

● Reporting directly to the Director of Catering and Events, you will take the lead in overseeing the Marketing Department.

● Execute all digital marketing campaigns according to the DHM Marketing roadmap, including SEO/SEM, social media, and display advertising campaigns.

● In charge of planning and executing end-to-end marketing for DHM brands (all restaurants and Outside Catering).

● You will work on the company’s further improvement and development while working closely with our CEO and Director of Catering and Events.

● Produce marketing forecasting, budget management and P&L statement analysis

● Implementation of marketing strategies and programs across various channels: sponsorships, joint collaborations with external partnerships to execute promotions or campaigns etc

● Assist in media and PR activation (Food tasting).

● Develop press materials, including but not limited to, drafting press releases and fact sheets.

● Manage media relations, identifying editorial opportunities and building relationships with key media to secure press coverage.

● Oversee photo shoots and liaising with third party suppliers and vendors for production of collaterals.

● Identify weaknesses in existing marketing campaigns and develop pragmatic solutions within budgetary constraints.

● Identify trends and insights and work towards the consumer trends shaping the future of today.

● Maintain our social media presence based on the editorial

● Keep abreast of primary competitor’s marketing activities, including advertising strategies, brand positioning, key sponsorship deals and events.

● You will manage and control all marketing functions of the group. Your role will involve high level management across several locations, strategy development and implementation, and supervision over marketing collateral.

● Ad-hoc assisting in database/email campaigns management is a must.

Requirements:

**At least 3 years of working experience in related fields is required for this position.

*Diploma holder or an equivalent education and experience in hospitality or hotel sales and marketing setting.

*Excellent command of English with strong writing flair.

*Excellent knowledge of the F&B industry in the Singapore market.

*Develop, implement, monitor, and review global marketing strategy to improve brand positioning and annual plans to meet organizational objectives.

*Strong knowledge in traditional, digital, social media/relationship marketing tools.

*Creative, resourceful, meticulous, and able to work independently and multitask.

*Able to priorities work within tight deadlines

*Graphic design skills strongly preferred (use of Adobe Illustrator preferred.

Do you think you fit the bill?
Send in your resume to: [email protected] (only short-listed candidates will be notified)

Reporting to the RM (restaurant manager) and or his assigned personnel, workign towards the restaruant's annual operating budget. Responsibilities include, but are not limited to:

*Coordinate daily front of the house operations including bar related job scopes; in charge for making beverages, daily chores; setting of table cutleries, folding of napkins, washing, cleaning etc

*Telephone Etiquette: as in accordance with manager's SOP.

*Always ensure and maintain consistency of product quality presentation as set by company and manager.

*To achieve sales targets by upselling beverages /food items and maintaining customer satisfaction.

*Ensures compliance with regulatory compliance for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries.

*Assisting RM working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered.

*Manage inventory which includes ordering, receiving and stock taking (FSMS-monitoring forms are duly filled daily).

*Ensures proper food handling, sanitation and infection control procedures at all times.

*Always deliver the company brand promise and provide exceptional customer service at all times.

*Must have good knowledge of the restaurant/bar menu and their recipes.

*Performs additional responsibilities, although not detailed, as requested by the restaurant manager/and or his assigned personnel at all times.

Requirements:

*Committed to delivering high levels of customer service and providing go-the extra-mile service.

*Ability to work under pressure in a fast-face environment

Contact: 97333729 for a career pathway chat

Send CV: [email protected]

Key Responsibilities:

1. Culinary Expertise: Demonstrate expert knowledge of Chinese cuisine, including traditional cooking methods, flavors, and ingredients. Execute and supervise the preparation of a variety of Chinese dishes with precision and authenticity. Stay updated on culinary trends and incorporate innovative ideas into menu development.
   
2. Kitchen Management: Assist the Chef in managing and supervising kitchen staff, including training, scheduling, and performance evaluation. Oversee daily kitchen operations, ensuring a clean, organized, and efficient workspace. Collaborate with the Head Chef to create and maintain standard operating procedures for food preparation and presentation.
   
3. Menu Development: Contribute to the creation and refinement of the restaurant's Chinese cuisine menu.
   Work closely with the Chef to develop new dishes, ensuring they align with the restaurant's concept and meet customer preferences. Monitor and manage inventory to ensure freshness and availability of ingredients.
   
4. Quality Control: Maintain high standards of food quality, presentation, and taste. Conduct regular tastings and inspections to ensure consistency in flavor and portion sizes. Address and resolve any kitchen-related issues promptly and efficiently.
   
5. Collaboration: Foster a positive and collaborative work environment within the kitchen team. Coordinate with other kitchen staff to ensure timely preparation and delivery of dishes during peak hours. Communicate effectively with servers, management, and other staff members to enhance overall restaurant operations.
   
6. Adherence to Safety and Hygiene Standards: Ensure compliance with all health and safety regulations, including food handling and sanitation standards. Implement and enforce proper kitchen hygiene practices and procedures.
   

Qualifications:

• Proven experience as a Sous Chef or similar role in a Chinese cuisine restaurant.
• In-depth knowledge of Chinese culinary techniques, ingredients, and regional variations.
• Strong leadership and management skills.
• Excellent communication and interpersonal abilities.
• Creativity and innovation in menu development.

As Senior Manager, Brand Food & Beverage (F&B) Development - Asia Pacific (APAC), you are responsible for contributing to and supporting high quality, profitable, and contemporary F&B development solutions for the Luxury, Lifestyle, and Full Service Brands that aim to exceed the guest expectation within our franchised and managed hotels, enhance the value proposition for our brands, and appeal to the local dining clientele within the market.

What will I be doing?

As the Senior Manager, Brand F&B Development - APAC, you will be responsible for performing the following tasks to the highest standards:

• Assist in the preparation of detailed restaurant and bar concept briefs for review, distribution and presentation to the internal and external stakeholders
• Contribute to Brand F&B Development team’s database relating to trends, customer, and market research
• Prepare detailed market studies for key locations across the region
• Review product and service standards for F&B concepts
• Coordinate and track the status of existing and new F&B project development across APAC
• Work with key stakeholders within the organization and external vendors to ensure all parties assist and support the restaurant concept and design process
• Ensure the continued communication and regular meetings with brand management teams, F&B Operations, Hotel Operations, Architecture, Design & Construction (AD&C) and other internal stakeholders
• Execute the organization’s mission, goals and objectives
• Effective time management in ensuring the delivery of concepts and plans in a timely fashion
• Regular discussion with manager on actual performance against standards to determine whether the department is on target to reach its goals and takes corrective actions as necessary

What are we looking for?

A Senior Manager, Brand F&B Development - APAC serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

• BA / BS / Bachelor's Degree
• 8+ years of related experience
• Knowledge of F&B operations, service techniques, current F&B trends and concepts
• Proficiency in the preparation of PowerPoint presentations
• Assist in the conceptual development of tools and resources to assist the team in achieving established goals and culture
• Develop programs that share best-demonstrated practices information on cost controls and analysis, as needed, in an effort to enhance restaurant concepts' performance and profitability
• Good presentation and public speaking skills, as well as excellent written communication skills.
• Ability to manage change, resolve conflicts and ensure collaboration within teams and/or units; includes maintaining the highest standards of ethical conduct and integrity
• Absolute discretion and confidentiality regarding sensitive information
• Good problem-solving skills, including ability to effectively address any issue in collaboration with others as appropriate; ability to proactively identify and prevent potential problems
• Ability to assimilate new concepts and practices into position and provide effective training for on-the-job training, policies and procedures, departmental training topics and professional development
• Good working knowledge of Microsoft Excel, including ability to understand / manipulate basic spreadsheets
• Ability to work independently; includes the ability to recognize need for involvement of other teams / peers and capability to effectively facilitate that collaboration.

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Degree in Interior Design / Hospitality / Culinary and significant F&B management related experience
• Proficient Adobe Suite software
• Proficient in Asian language will be a plus to support the South East Asia region
• 5+ years of diverse hospitality industry experience preferred, with a mix of experience in F&B roles
• Knowledge of restaurant concepts, restaurant design, trends and menu planning

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Full-Time Kitchen Crew | U.P $3200 | Multi-Location | Fun working EnvironmentWelcome all

Location
NTU
Paya lebar (Kinex)
Sembawang
Timing:
10am-9pm

Full Time
$2300-$2700 (5days)
$2800-$3200 (6 days)

Jobscope:
-Assist in food preparation
-Preparation work of Kitchen opening and closing operation hours
-Basic housekeeping duties
-Cashiering duties

Interested can SMS/WhatsApp me @ 90688875 With the following detail
Full name:
Staying location:
Commitment period:
Job Title: Kitchen Crew

Nelson phua
Fast Career Recruitment
EA License No: 16C8420 | R23113727

Duties and Responsibilities

• Assist in the daily setup and breakdown of the kitchen area.
• Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.
• Coordinate with other kitchen staff and front-of-house teams to ensure smooth service and communication.
• Learn and assist in other areas of the kitchen, including food preparation for other menu items, as directed by the Cafe Lead.
• Contribute to menu ideas and participate in kitchen inventory management.

Requirements

• Passion for food and a keen interest in learning culinary skills.
• Ability to work efficiently and cooperatively in a fast-paced environment.
• Good communication and organizational skills.
• Prior experience in a kitchen or food service setting is a plus but not necessary.

[CONTRACT PART-TIME]

⌚️

Position summary statement

Reporting to the Executive Chef and/or his designate, the Executive Chef, Japanese cuisine responsibilities include providing leadership in the culinary sector of the hotel and uses perception and creativity to not only maintain, but exceed the existing standards of the hotel.

You will be the visionary leader behind the culinary excellence that defines our dining experience. Your role involves crafting authentic and refined Japanese menus, showcasing mastery in presenting specially sourced ingredients from Japan. If you are a culinary artist with a passion for Japanese gastronomy and the ability to create exquisite dining experiences, we invite you to be the culinary maestro at Keyaki

Key Responsibilities:

• Curate and elevate Japanese menus that align with the restaurant's commitment to authenticity and refinement
• Introduce creative and seasonal offerings, showcasing your culinary expertise
• Lead and inspire the culinary team to maintain the highest standards of excellence in food preparation and presentation
• Foster a collaborative and innovative kitchen environment
• Implement and uphold strict hygiene, safety, and quality standards
• Conduct regular quality checks to ensure consistency in every dish
• Interact with guests to understand preferences and tailor dining experiences to exceed expectations
• Continuously seek feedback for refinement and improvement
• Collaborate with local and international suppliers to source premium and authentic Japanese ingredients
• Ensure a sustainable and quality supply chain
• Comply with Hotel’s SOPs and local regulations
• Responsible for service quality, food quality, cost controls, menu and pricing strategy
• Keep abreast with global and local foodservice industry trends and action plans to incorporate these trends into the business

Requirements:

• Proven experience as an Executive Japanese Chef, in a luxury Hotel / restaurant
• In-depth knowledge of Japanese culinary traditions, ingredients, and techniques
• Creative flair and the ability to introduce innovative elements to traditional dishes
• Strong leadership and team management skills
• If you possess a deep passion for Japanese cuisine and boast a successful history as an Executive Chef, we invite you to share your resume and a cover letter outlining your pertinent experience.

Front of House and Back of House - Hall & Kitchen Staff

ilmiri Korean Fusion Cuisine

‘ILMIRI' is a Korean fusion braised chicken brand that has approximately 230 franchise stores in Korea http://goldjjimdak.com/. We have grown continuously by offering differentiated flavours and unique experiences.

ILMIRI is launching new brand concept with ‘Mari’ which serves the pre-cooked BBQ, the vegetables wrapped by marinated meat, in Asia Pacific market. With other innovative Korean cuisine, we are opening our first outlet in Boat Quay, the heart of Singapore. We're seeking passionate individuals to start our journey together.

Hiring Positions:

· Front of House: Service Manager / Supervisor / Service Crew

· Back of House: Supervisor/ Kitchen Assistant

Responsibilities

· Front of House/ Hall Staff:

- Ensure high-quality customer service handling customer enquiries, complaints, and feedback

- Set-up the dining area and service station in preparation for the day’s business.

- Take all guest orders following proper guest serving procedures (QR menu order also available)

- Promptly and correctly deliver all orders to guests

- Perform daily and weekly housekeeping and cleaning duties according to schedules.

- Service Manager/ Supervisor:

• Overseeing the day-to-day operations of the restaurant ensuring smooth functioning of the kitchen, dining area and overall customer service.
• Staff management: Recruiting, training, and supervising restaurant staff, including servers, cooks, and other employees.
• Financial Management: Managing the restaurant's budget, monitoring expenses, and optimizing profitability.
• Inventory Control: Maintaining appropriate inventory levels, managing supplies, and ordering stock as needed.
• Maintaining Records: Keeping accurate records of sales, expenses, and other essential data.

· Back of House/ Kitchen Staff:

- Prepare, cook and plate food according to SOP

- Maintain proper consistency of food quality and safety

- Ensure cleanliness and hygiene in food preparation

- Kitchen Assistant / Supervisor:

• Ensure stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards
• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Ensure that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Monitor Kitchen maintenance and report any defects of operating equipment to the Head Chef

Requirement

• Cooking Korean food experience preferred but not compulsory
• Profound knowledge of customer service and all food and beverage products.
• Micros or other similar POS system knowledge is taken into consideration.
• Energetic team player with good communication skills
• We welcome candidates with no experience but are passionate about servicing and have a positive learning attitude (hands-on training will be provided)

Salary:

· Full Time: $2,300.00 - $4,000 per month (Annual Wage Increase based on performance)

· Part Time: starting from $12 per hour (negotiable)

Schedule:

• Full Time: 5-6 days per week(40-45 hours) - Open Shift/ Close shift
• Part Time: 5 hrs/day or 9hrs/day of 2-5 days per week
• Weekend / Public Holiday availability

Benefits:

• Incentive/bonus - Quarterly sales target incentives and Annual bonus upon KPI performance
• Employee training programme
• Employee discount
• Food provided during working hours
• Medical insurance
• 10 to 14 days of Annual Leaves (depending on work experience)

Work Location: Circular Road

Expected Start Date: ~Feb/2024

• 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

The Assistant Boutique Manager is to assist in managing the day to day business of the retail shop, achieving all performance targets and goals as well as by leading the team to ensure high level of guest satisfaction maximizing margins. Assist to develop merchandise to optimize profitability, develop innovative ideas, plans and assist to maintain statistical and financial reports.

Primary Responsibilities

• To work closely with the Boutique Manager to achieve optimal revenue, set targets, forecast and budgets for Boutique
• To support induction and trains Retail Associates in sales, revenue, technical and product knowledge skills.
• To manage retail floor team in day to day operations for Boutique and ensuring consistent high customer service level and seamless shopping experience for customers.
• To review with Boutique manager allocation and control of Boutique’s expenses.
• To work with Boutique Manager in merchandise development and curating consignment brands
• To maintain and control well balanced stocks levels in the Boutique
• To support Boutique Manager in managing all online queries, orders, deliveries and communications for Boutique especially during peak and festive seasons
• To work with Boutique Manager to empower Boutique’s team with consistent customer service skills, hotel communications and product knowledge via training and daily store briefings
• To work with Boutique Manager to review and analyse ways to move slow moving merchandise and maximise on fast moving, best seller merchandise for both in store and online. To ensure gourmet merchandise with near expiry dates to be cleared and minimise cost for write off
• To support in monthly inventory stock takes together with Finance team
• To work with Boutique Manager to ensure safe working practices are followed and adhered to including emergency procedures
• To champion and lead festive season hamper production and operations working closely with Boutique Manager and Boutique’s team.

The Spa Therapist is responsible for retailing and delivering a variety of spa and aesthetic products and services such as body treatments, massages, facials, waxing, manicure /pedicure in a safe and professional manner.   The Spa Therapist will maintain the equipment, inventory of products, treatment tools and supplies, acknowledging and responding to relevant guest queries, needs and expectations.

Primary Responsibilities
Product Quality and Knowledge of Work

• Delivers outstanding body/face treatments consistently in accordance to service standards.
• Performs professional technical pre-consultation, to recommend suitable treatments in accordance to the guest’s needs and concerns.
• Provides clear and concise treatment introduction and product benefits to the guest.
• Responsible for recording and updating guest’s profile such as post treatment analysis, product and treatment purchase and any other relevant information, together with the Sales Team, to ensure personalised service and maximise potential sales opportunity.
• Proficient in body/face care product(s) brand knowledge, body/face care expertise, knowledge of both professional and retail products.
• Well-versed in general anatomy & physiology/ skin knowledge such as skin structure and common skin diseases.
• Strong knowledge in professional product, retail product and treatment knowledge to drive treatment-product link selling.

Retail Sales

• Maintains long-term relationship with guest, shows genuine care and concern for their needs through relevant link-selling and effective home care advice after each treatment.
• Able to upsell treatments and perform home-care product retail during post treatment.

Training

• Attends all training courses deemed necessary and adhere to training set by the Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

General Housekeeping and Maintenance

• Maintains all spa treatment rooms in accordance to the Health and Safety standards.
• Reports any electrical faults and visibly unsightly defects.
• Discharges professional treatment room setting, care for equipment and maintain overall treatment room sanitation.
• Sets treatment room professionally before and after each treatment, in accordance to standard treatment room setting protocol provided.
• Applies treatment room housekeeping/presentation checklist before and after each treatment.
• Ensures the towel and linen in the treatment room is adequately replenished for the day and stored as per Standard Operating Procedure.
• Ensures general cleanliness of the treatment room, pantry & public area.
• Ensures cleanliness of the preparation room is maintained at all times.