Total 3,018 F&B / Tourism / Hospitality job vacancies in Raffles City, Central Singapore

Salary: $2,800-$3,000
Working Days and Timing: 5.5 Days per week, Based on Roster

Location: Purvis Street

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Site Engineer (Project)

Salary: $2800 - $3200 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Office - Kwong Min Road (Boon Lay) | will need to travel to site

Job Responsibilities:

• Develop detailed project plans, including timelines and budgets.
• Coordinate with the project manager and clients to determine project requirements and specifications.
• Monitor project progress and adjust plans as needed.
• Review technical drawings and specifications.
• Ensure all installations comply with industry standards and client requirement.
• Conduct site visits to inspect installation work.
• Serve as a primary point of contact for clients and subcontractors.
• Provide regular updates to stakeholders on project status.
• Facilitate effective communication between the engineering team and other departments.
• Coordinate the procurement of equipment and materials.
• Manage inventory and ensure timely delivery to project sites.
• Implement and monitor quality control processes.
• Ensure compliance with health and safety regulations.
• Maintain accurate project documentation, including plans, reports, and logs.
• Prepare and present project status reports.
• Identify and resolve technical issues and project challenges.
• Develop contingency plans to mitigate risks.

Job Requirements:

• Diploma / Degree in Engineering (Mechanical / Civil / Construction Management) or equivalent.
• 2-5 years of experience in project management or engineering.
• Experience in commercial kitchen equipment or related industry preferred.

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

We are looking for a skilled and experienced Wok Chef to join our dynamic kitchen team. As a Wok Chef, you will be responsible for preparing and cooking a variety of dishes using traditional wok techniques, ensuring that each dish meets the highest standards of quality and presentation.

Key Responsibilities:

• Prepare, cook, and present dishes according to the restaurant’s standards.
• Operate and maintain woks, ensuring all dishes are cooked to perfection.
• Work efficiently under pressure, especially during busy periods.
• Assist in maintaining inventory, ordering supplies, and ensuring the kitchen is stocked with necessary ingredients.
• Maintain cleanliness and organization in the kitchen area.
• Collaborate with other kitchen staff to ensure a smooth kitchen operation.
• Adhere to food safety and hygiene standards.

Requirements:

• Proven experience as a Wok Chef or similar role in a professional kitchen.
• Strong knowledge of wok cooking techniques.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Excellent communication and teamwork skills.
• A passion for food and attention to detail in dish presentation.
• Knowledge of food safety and kitchen hygiene standards.

Benefits:

• Competitive salary.
• Opportunities for career growth within the company.
• Employee discounts on dining.
• Supportive and professional work environment.

- Have knowledge about turkish food cuisine

- Fluent in English and Turkish

- Must be able to prepare turkish dishes (eg. Lahmacuns and Pides)

-Administrative roles and able to control the manpower the shop

- Ad hoc duties

- Able to handle customers' feedbacks

- Friendly and amiable

- Track overall performance of staffs and welfare

- Must be able to handle fast work pace and demanding customers requests.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. 

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team 

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Role:

Inventory Executive (FMCG Food / SAP)

• Singapore Based (Boon Lay)
• 5.5 Days work per week (Mon-Fri 9AM – 6PM, Sat 9AM to 1PM )
• Salary: $3000 to $3500 + AWS (based on experience and relevant industrial background)
• Diploma / degree holder in a related field + Minimum 1-2 years of Food factory working experience
• Familiar with FMCG goods working environment + SAP knowledge
• Career Progression Opportunities

Job scope

Plan and schedule multi temperature inventory according to demands and resources.

Coordinate with production planner and warehouse team on work prioritization according to delivery schedule.

Plan, control and coordinate with procurement team and warehouse team on material deliveries to avoid high stock inventory.

Monitor material availability for production continuity.

Close monitoring of inventory supply status and provide prompt alert/communication for actions.

Monthly review and reporting of slow-moving and obsolete products for action.

Conduct Daily and Monthly Cycle Count to ensure inventory tally with system.

Other ad-hoc duties assigned

#SCR-vicky-wee

✅ Wee Yuan Huan
✅ Reg No: R21100383
✅ The Supreme HR Advisory Pte Ltd
✅ EA No: 14C7279

• Service Technician(Kitchen Equipment)
• Working days: 5.5days
• Working Hours: Mon-Fri 8am - 5pm, Sat 8am -12pm
• Working Location: Defu Lane 10 (Hougang)
• Salary: $1600 - $2000

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description:

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

Position: Cook / Chef

Working Days: 5 Days work (10.30am - 10pm)

Working Location: Islandwide

Salary: $2800 to $3000 (depending on work experience)

Job scope:

• Stir fry rice and noodle dishes
• Maintaining good practice of hygiene
• Maintaining standard operating procedures

Low Yu Xuan Reg No: R24123804

The Supreme HR Advisory Pte Ltd EA No: 14C727

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

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: R24120303

Join Our Team at Shin Gi Tai: Sous Chef Wanted!

Are you a talented and passionate sous chef looking for an exciting opportunity? Look no further! Shin Gi Tai, recognized as one of the Top 75 Best Bars in Asia for 2022, is expanding our team and we want you to be a part of our culinary journey.

About Us: Shin Gi Tai is more than just a cocktail bar—it's a destination where exceptional dining meets innovative cocktails. We are dedicated to delivering an unparalleled experience to our guests through creativity, quality, and excellence.

What We Offer:

• Competitive Salary: Enjoy a competitive salary that reflects your skills and experience.
• Work-Life Balance: Benefit from weekends off to relax and recharge, as we believe in maintaining a healthy work-life balance.
• Supportive Environment: Be a part of a dynamic and supportive team where your contributions are valued.

What We’re Looking For:

• Passion for Culinary Excellence: A genuine enthusiasm for creating exceptional dishes and enhancing the dining experience.
• Experience: Proven experience in a sous chef role or equivalent, with a strong background in kitchen management and menu development.
• Creativity and Innovation: The ability to bring fresh ideas and creativity to our menu and kitchen operations.
• Team Player: A collaborative spirit with the ability to work seamlessly with our talented team of chefs and staff.
• Eligibility: Only open to PR (Permanent Residents) and Singaporean candidates.

Responsibilities:

• Assist in the development and execution of high-quality dishes that align with our bar’s innovative approach.
• Manage kitchen operations in the absence of the head chef, ensuring smooth and efficient service.
• Collaborate with the team to create and refine menu items, ensuring consistency and excellence in every dish.
• Maintain high standards of cleanliness, organization, and food safety.

Why Join Us?At Shin Gi Tai, we celebrate creativity and excellence. As part of our esteemed team, you’ll have the chance to grow, innovate, and be a key player in delivering outstanding dining experiences. With our top-tier recognition and supportive work environment, your career will flourish.

If you’re ready to bring your passion and expertise to an exciting and recognized venue, and meet the eligibility requirements, we’d love to hear from you. Apply now to be part of our esteemed team at Shin Gi Tai!

How to Apply:Send your resume and a brief cover letter detailing your experience and why you’d be a great fit for Shin Gi Tai to [email address/contact information].

Become a part of our dynamic team and help us create memorable experiences for our guests. We look forward to welcoming you to Shin Gi Tai!

-Experience in China grill skewer, Malaysia Tze Char, Japanese Yakitori & Western cuisine

-Perform cooking of all stations during operation

-Design new menu and improve on current menu

-Perform opening & closing kitchen procedures

-Maintain kitchen cleanliness

-Stock taking, stock ordering & cost control

-P&L of kitchen sale

-Planning of kitchen staff schedule

-Cover all kitchen position inculding dish washing when needed

Requirement

-Able to work weekends & Ph

-Able to work night shifts (End at 3am daily)

-No transport covered

-Posses a cheerful disposition and willingness to learn

Job Descriptions

• Bring pride, creativity and finesse to our dynamic family
• A team player
• Excellent communicator with an eye for detail - the abilty to multitask is important
• Delivering unforgettable experiences that strike a chord with our guests on an emotional level
• Ensuring the kitchen is maintained in an impeccable manner
• Complying with all food and beverage regulations as per the NEA
• Work closely all Chefs in all food preparation and service
• Ensure high standards in food preparation
• Understand and be up to date in product offerings
• Uphold high standards in cleanliness and food hygiene
• Assist the other chefs with their duties

Job Requirements

• 1 year of experience in culinary field, at least.
• A certificate or diploma in culinary field will be a plus
• A self-motivated and disciplined individual who is eager to learn
• A positive outgoing personality and creative.
• Only Singaporean or PR

Benefits

• Starting at 11 days AL
• OT pay
• Annual medical benefit, including dental and optical
• Discounts and dining voucher at our restaurant

Working hours

• 5 days, 44 hours a week.

• Perform checks on food products, storage, and processing facilities to ensure quality guideline in the vicinity.
• Conduct daily inspections and implement of the factory's food safety, quality, sanitation, and hygiene in accordance with ISO & HACCP requirement.
• Collaborate with the export coordinator to determine the operational needs for export shipments of the food products

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in food manufacturing sector.
• Familiar with ISO standards for Quality and Food Safety

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: R24120303

We are looking for a dedicated cook to prepare high-quality meals in accordance with food health and safety regulations and company standards. The cook’s responsibilities include following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed. You should also be able to ensure that the refrigerators and storerooms are kept clean and tidy.

To be successful as a cook, you should be able to use various cooking techniques and methods to prepare meals that meet our customers’ expectations. Ultimately, a top-notch cook should be able to handle multiple food orders without compromising on quality.

Cook Responsibilities:

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

Cook Requirements:

• High school diploma
• ServSafe food handling certification is preferred.
• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Cook.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.

Job Descriptions

1. As a F&B Executive, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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
• Ability to speak Japanese is a MUST due to guests' profile and communicate with Japanese Chef
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days work week

• Ensure efficient management of food supply at the center while maintaining a safe and sanitary kitchen environment in accordance with quality standards.

Requirements

• At least 1 years of working experience in food preparation or kitchen management.
• Knowledge of food safety regulations and procedures.
• Ability to work well in a team and communicate effectively.

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

Reg No. R21100996

Position: Cook / Chef

Working Days: 5 Days work (10.30am - 10pm)

Working Location: Islandwide

Salary: $2800 to $3000 (depending on work experience)

Job scope:

• Stir fry rice and noodle dishes
• Maintaining good practice of hygiene
• Maintaining standard operating procedures

Low Yu Xuan Reg No: R24123804

The Supreme HR Advisory Pte Ltd EA No: 14C727

Pastry Cook

Working Days: 5 days rostered work week (May be required to work weekends/PH)

Working Hours : 8am to 5:30pm

Location: Buroh Lane [ Shuttle service from Lakeside MRT ]

Salary: up to $2600

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Low Yu Xuan Reg No: R24123804

The Supreme HR Advisory Pte Ltd EA No: 14C727

• Provide excellent customer service and support to customers
• Develop and create menus and dishes based on customer requirements.
• Prepare quotations and proposals for customers.

Requirements:

• GCE ‘O’ Level and above
• At least 1 year of relevant work experience in food industry
• Excellent communication and interpersonal skills.

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: R24120303

• Perform checks on food products, storage, and processing facilities to ensure quality guideline in the vicinity.
• Conduct daily inspections and implement of the factory's food safety, quality, sanitation, and hygiene in accordance with ISO & HACCP requirement.
• Collaborate with the export coordinator to determine the operational needs for export shipments of the food products

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in food manufacturing sector.
• Familiar with ISO standards for Quality and Food Safety

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: R24120303

Job Description

• Develop and establish the design vision and strategy for TW, aligning with the company's overall goals and objectives.
• Lead the design of TW's products and **execute** a product design strategy that supports the company's product roadmap and objectives.
• Lead, mentor, and grow a team of designers, setting clear expectations, providing regular feedback, and fostering a culture of creativity, collaboration, and innovation.
• Champion user-centered design principles and best practices throughout the organisation, ensuring that all design decisions are made with the end-user in mind.
• Conduct industry research and benchmarking, staying up-to-date with the latest trends, technologies, and best practices in the web3, fintech, and design industries.
• Oversee the entire design process for TW, **from concept to execution**, ensuring that all design deliverables are completed on time, within budget, and to a high standard of quality.
• Collaborate with cross-functional teams, including product management, engineering, and marketing, to define requirements, set priorities, and establish project timelines.
• Use data and analytics to measure the impact of design decisions, iterating and optimising based on user feedback, engagement metrics, and business goals.
• Create compelling and persuasive presentations to communicate design concepts, strategies, and solutions to internal stakeholders and external partners.
• Act as a Trust Wallet brand ambassador, promoting the company's design philosophy and achievements through conferences, workshops, articles, and social media.

Reporting to the Director of Sales & Marketing or designate, the Sales Manager will assist the Director of Sales to increase Corporate/MICE or Leisure client base through consistent solicitations while establishing trust and rapport with clients to generate and boost revenues for the Hotel.

Responsibilities:

• Responsible for designated portfolio for the hotel – industry expert in the portfolio.
• Clear understanding of the hotel’s business strategies then set goals and to determine action plans to meet those goals.
• Update action plans and financial objectives quarterly.
• Versatile in selling various components for the hotel (F&B / Catering / Weddings).
• Analyses current and potential markets/trends, coordinates all activities to maintain and increase revenue through added business volume and increase guestroom rate.
• Continuously solicits for new business that expands our client base using action plans focused on the market segment identified by the Director of Sales.
• Conducts daily sales calls, site inspections & entertainments to strengthen ties with Corporate/ MICE or Leisure clients.
• Provide after-sales service and in particular to ensure all guests feedbacks are brought to management’s attention and communicate with the respective departments for proper handling. Ensure that all feedbacks are reviewed, investigated and initiate follow-up action.
• Closely following up on all business leads within a 24 hour response time line to clients.
• Works closely with other sales associates and calls in on important customers and establishes multiple levels of contacts within the client’s organisation.
• Familiarize with latest market trends and new business development opportunities and activities.
• Work closely with Revenue Management Team to ensure proposed rate negotiations meet the financial needs of the hotels.
• Always provide the highest quality of service to the clients.
• Practises professional account qualification on consistent basis.
• Attends tradeshows, travel functions, major business functions or as required/directed by the Director of Sales/ Director of Sales and Marketing.
• Responsible for an assigned sales target in accordance to market segment.
• Prepares periodic sales reports showing sales volume, potential sales and areas of proposed client base expansion.
• Takes ownership of daily sales activities and maximise the productivity by following a system of weekly and monthly action plans.
• Work closely with assigned buddy during absence & render assistance.
• Manages and develops relationships with key internal and external stakeholders.
• Proficient in Compset hotel champion & market intelligence.

Requirements:

• Minimum Diploma in hospitality management
• Minimum 5 years of sales experience and at least 2 years experience in a luxury hotel with proven sales track record will be of an advantage
• Relevant experience in handling Corporate/MICE/Leisure segment
• Driven, self-motivated individual with excellent interpersonal, oral and written communication skills
• Good influencing skills and the ability to effectively deal with internal and external customers
• An excellent team player who is able to work under pressure and meeting tight deadlines
• Solid negotiation and presentation skills

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Reporting to Director of Catering and F&B Sales, the incumbent assists the Assistant Director of Catering and plays a pivotal role as a contact point between the client and the various departments ensuring processes are adhered to and deadlines met. He or she is empowered to make sound and professional decisions and takes ownership of the business in terms of monetary and guest satisfaction.

Responsibilities:

• Conduct hotel site inspection for clients
• Ensure group resumes are sent out to relevant departments before the actual event for preparation.
• Preparing Banquet Event Order ahead of time before the actual event.
• Updating revenue pace reports in a timely manner and highlight any abnormalities observed.
• Displays and maintains a professional and pleasant image at all times.
• Maintains professional confidentiality and integrity at all times.
• Maintain close liaison with the all departments.
• Responsible for bookings in OPERA for residential and catering events.
• Maintain communication and create a sound working relationship with the Food and Beverage department.
• Display teamwork among the internal department.
• Make recommendations on special projects to upgrade facilities and services.
• Build and expand sales account database to increase potential business.
• Assist in developing specific promotions and menus to enhance the quality and profitability.
• Ensure issuance of specific reports, forecasts and Event orders to update and share information.
• Attend or chair specific meetings to update, share or obtain information.
• To participate in market survey on competitors.
• Analyze Event Orders and to share information with the banquet team and other departments to create business.
• Meet sales target that is set within department
• To undertake any other task/duty/assignment that may be given by the Assistant Director of Catering and/or Director of Sales & Marketing.

Requirements:

• At least a Diploma in Hospitality and/or Events Management
• Minimum 5 years' experience and with at least 3 years’ experience in related field and in supporting a team of leaders.
• Good interpersonal skills
• Technology savvy
• Sound knowledge in Microsoft Office applications and hotel system such as Opera.
• Outgoing personality with ability to engage in a conversation.
• Sound knowledge of the food & beverage industry to be able to advise guest on their requirements

Pan Pacific Hotels Group is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

• Service Technician(Kitchen Equipment)
• Working days: 5.5days
• Working Hours: Mon-Fri 8am - 5pm, Sat 8am -12pm
• Working Location: Defu Lane 10 (Hougang)
• Salary: $1600 - $2000

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description:

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

Job Description & Requirements

Constructor is an all-in-one platform for education and research. With expertise in machine intelligence and data science, Constructor is built to cater to the needs of schools, higher education, corporate training, alternative credentials, and professional sports, offering solutions for teaching and administration, learning and research. From infrastructure to applications, Constructor elevates learning experiences, empowers educators, and drives research breakthroughs.

Our headquarter is located in Switzerland. We have offices in Germany, Bulgaria, Serbia, Turkey, and Singapore.

Constructor is hiring a Corporate Chef for our office catering and corporate events.

About the Role:

• Plan and cook creative, healthy, and delicious meals based on the specific dietary needs and preferences of our company members.
• Develop and implement innovative menus featuring a fusion of Mediterranean (Turkish, Spanish, Italian), Russian, and international flavors.
• Prepare breakfast, lunch, and dinner options for daily employee needs, catering to both regular schedules and special events like company gatherings.
• Collaborate closely with the Events Team to ensure seamless coordination in meal selection for all occasions, considering dietary restrictions and attendee preferences.
• Demonstrate a strong understanding of special dietary needs (organic, gluten-free, kosher, vegan, vegetarian, halal, etc.) and cater to them accordingly.
• Package and label prepared meals for later consumption with clear and accurate information.
• Implement proper food storage techniques and provide heating instructions for pre-prepared meals.
• Maintain the highest standards of food hygiene and handling practices within our corporate kitchen.
• Manage budgets and source fresh, healthy, and seasonal ingredients.
• Conduct independent grocery shopping for meal creations and necessary kitchen equipment.
• Maintain a meticulous eye for quality by inspecting ingredients before purchase.
• Ensure the strict implementation of all established health and safety regulations within the kitchen.
• Uphold a clean and organized work environment, maintaining top hygiene for all kitchen equipment and appliances.
• Possess a strong foundation in nutrition principles and utilize this knowledge to create healthy and balanced meals.
• Be proficient in cooking a variety of Russian dishes, showcasing your expertise in this unique cuisine.
• Be receptive to feedback and continuously strive to improve culinary offerings.
• Be receptive to cook for Founder, Co-Founder and C-level executives’ private or personal events and requests.
• Be prepared to work any time or day (including Public Holidays and Weekends) upon request.
• Be prepared to take on additional tasks assigned by the management when required.

Why You'll Love Working With Us:

• Play a key role in fostering a vibrant and healthy company culture through exceptional culinary creations.
• We offer an attractive compensation package that reflects your expertise and experience.
• Be part of a dynamic team and contribute to the company's growth.
• Design and implement innovative menus that showcase your global culinary skills.

The Ideal Candidate:

• Extensive culinary experience with a proven track record of success in a corporate or high-volume kitchen environment.
• Mastery of Mediterranean (Turkish, Spanish, Italian) and Russian cuisines, with a strong understanding of international flavors.
• Must be able to handle both halal and non-halal food.
• Must be able to cook in bulk with little or no assistance.
• A solid foundation in nutrition principles and a passion for creating healthy and delicious dishes.
• Excellent communication and interpersonal skills to effectively collaborate with various teams and company members.
• Strong organizational and time management skills to manage multiple tasks efficiently.
• Meticulous attention to detail and a commitment to the highest standards of hygiene and food safety.
• Ability to work independently while also being a team player.
• Proficiency in budgeting and purchasing high-quality ingredients within budget constraints.
• Strong work ethic, flexibility, and the ability to thrive in a fast-paced environment.

We look forward to hearing from you!

Please submit your resume outlining your culinary expertise, approach to healthy meal creation, and experience catering to diverse dietary needs. Additionally, highlight your proficiency in Mediterranean (Turkish, Spanish, Italian) and Russian cuisines if you have.