Total 2,993 F&B / Tourism / Hospitality job vacancies in Raffles Place, Central Singapore

We are looking for Sous Chef incharge of Cold Production & Butchery.

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

• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans
• Assist the Executive Chef in compiling the annual marketing plans and budgets
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards
• Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the Executive Chef
• Provide assistance and advice to increase efficiency in running the kitchens while motivating and fostering positivity within the team
• Ensure that all designated action points from daily briefings or operational meetings are being followed by the individuals concerned
• Ensure that positive working relations with non-Food and Beverage departments are fostered
• Be constantly aware of customers’ expectations and ever changing needs.
• Co-operate with and drive forward the implementations of Paradox Singapore Merchant Court Service Training in all Food and Beverage kitchens through close follow up with outlet Managers
• Complete team members’ appraisals in a timely manner
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
• Conduct weekly inspections of kitchens and restaurants with minuted follow-ups
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former
• Assist in the preparation and control of daily and weekly market lists
• Constantly strive to improve kitchen operating procedures
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section
• Be fully responsible for the labour budget of the kitchen department
• Prepare weekly work schedule for his team members
• Propose and initiate when approved, new services and products for our guests
• Create and develop new dishes and recipes by keeping up with the latest market trends
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• To perform any other duties that may be assigned by the Management

This position is responsible to assist and support the restaurant manager in managing and coordinating all operational activities of the restaurant outlet to achieve or exceed financial goals (revenue targets and profitability for the outlet). Ensure guests' and associates' satisfaction by maintaining high service standards established by the hotel.

Roles & Responsibilities:

• Review the logbook daily and prepare reports on special incidents and complaints.
• Assist to oversee the administration of weekly duty rosters.
• Ensure that restaurant operation equipment is in good condition at all times.
• Ensure that the outlet is fully equipped with the necessary supplies at all times.
• Maintain good communication with the kitchen operations team.
• Oversee the reservation system to maximize the outlet’s seating capacity.
• Coordinate with the Chef & F&B department heads on menus and promotions.
• Prepare action plans for promotions and follow-up to ensure the plans are followed.
• Prepare capital expenditures for the restaurant operation.
• Conduct market surveys and competitor analysis.
• Submit monthly forecasts.
• Submit training reports.
• Compile & Record accurate operating equipment inventories.
• Check details of purchase requisitions before approving them.
• Report deficiencies or breakage of operational equipment.
• Monitor slow-moving items and ensures that the Chef is aware of them.
• Monitor proper utilization of supplies.
• Ensure that staff levels are scheduled accordingly.
• Carry out a daily briefing before each operation.
• Ensure hygiene and cleanliness in the restaurant at all times.
• Appraise staff on their work performance annually.
• Delegate specific duties and responsibilities to subordinates.
• Encourage and constantly make an effort to keep staff morale high.
• Recognize and give incentives to deserving staff.
• Arrange staff overtime and compensation.
• Maintain and enhance staff grooming and personal hygiene.
• Give full and active support to the hotel’s environmental management efforts.

Requirements:

• Candidate must possess at least a Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent.
• At least 3 Years (s) of working experience in the related field is required for this position.
• Willing to work on rotating shifts, weekends, and public holidays.

Additional Information:

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply

We regret that only shortlisted applicants will be notified. We thank you for your interest in the position.

Working Days: 5 Days

Working Hours: 8.30am to 6pm

Salary: $3000 -$3300

Location: Near to Jalan Besar/Lavender MRT

Responsibilities:

• Process twice monthly payroll
• Ensure all work pass matters for foreign staff are obtained and complied with MOM
• regulations.
• Issuance of letter of employment & HR related letters.
• Posting of Job advertisements
• Manage employee relations and grievances.
• Handle other training administration such as preparation of training materials.
• Assist in the application of government grants and submission of claims.
• Conduct Interviews
• Leave administration
• Maintain HR files and Employee data in database
• Work closely with operations to ensure all documents are properly collated
• Assist in other ad hoc duties as assigned

Requirements:

• At least 2 years’ relevant experience.
• Experience in Timesoft or InfoTech or PayMaster experience.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

We are looking for a Chef De Partie / Demi Chef specializing in Asian Food.

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

• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
• Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
• Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
• Attends kitchen meetings in absence of the Sous Chef and counsels team mate if necessary
• To ensure that all kitchen Mise en Place is prepared according to production plan
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
• To carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
• To ensure constant rotation of all stocks in the kitchen
• To ensure highest standards of hygiene are always adhered to throughout Food preparation
• Responsible for the cleanliness of respective section
• Ensure all equipment is being maintained and cleaned regularly
• Always keep work stations clean, tidy and clear of obstructions
• Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
• Assist in other food production areas as and when required
• Actively participate in all training activities
• Ensure full co-operation and good relationship with all other service colleagues and departments
• Participate and serve guests during outside catering as and when assigned
• To perform any other duties that may be assigned by the Management

HR MANAGER (TALENT ACQUISITION)

Working Hour: Mon- Fri : 9am to 6pm

Working Location: Kaki Bukit

Salary Range: $5000 - $6000

RESPONSIBILITIES

• - Oversee and manage all aspects of the recruitment process, including sourcing,
• interview, selection and onboarding of new hires
• -Develop sustainable talent acquisition hiring plans and strategies
• - Analyse and forecast hiring needs based on business growth plans
• -Source for candidates independently via all available channels to meet business
• needs
• - Perform initial screenings and conduct interviews combining various methods
• -Liaise with academic institutions/government agencies for various talent programs
• -Attend recruitment events to solicit interest from external talent pools
• - Facilitate assimilation of new joiners into the organisation and team through
• engagement with operation teams to understand business needs and job
• requirements.
• - Gather feedback from new joiners about their onboarding and induction experience
• so as to take proactive actions to address areas for improvement.
• - Review job descriptions for HQ and operations
• -Analyse employee engagement metrics such as retention and attrition rates
• -Stay informed of Talent Attraction trends and innovations in order to ensure
• company is competitive in the employment market
• - Analyse HR related data and salary benchmarking
• - Conduct exit interviews
• - Any other special projects and duties as assigned

JOB SPECIFICATIONS

• -Bachelor’s Degree/Diploma holder in human resource management or other related
• disciplines
• - Minimum 3 years of human resource management experience in the same
• capacity, preferably in F&B/Hospitality/Service industry
• - Able manage and lead a small team

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

Able to cook Hyderabad Dhum Biryani and Andra or Telugu cuisine

Working hours - split shift

Weekly 1 off day

Entitles for staff meals and uniform

Other benefits as per MOM guideline

Able to work as Team Player

Able to commit to quality of work not quantity

Able does work and keep envirement clean

Looking for long term and grow with company

JOB SUMMARY

The Corporate Director of Compensation & Benefits assists the Senior Director of Human Resources in managing the administration and communication of total rewards programs and policies that enable the attraction and retention of top talent within Capella Hotel Group and its managed properties. The individual is responsible for the continuous development of the team and the implementation of CHG’s compensation and benefits programs to ensure they are inclusive and meaningful.

THE ROLE

• Provide inspirational leadership with a clear vision and direction to team members to ensure delivery of the Capella brand values and vision, to create an amazing experience for all guests and colleagues.
• Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
• Oversees the development, implementation, and maintenance of the company compensation and benefits programs.
• Oversee market pricing activities including job matching, data analytics, and job pricing, including detailed examination of cash and long-term incentive compensation practices and staffing trends.
• Collaborate with Division leaders, HR Recruitment Managers and advise other managers on compensation related activities such as strategic new hire offers, promotions, etc.
• Using data to make informed choices, develop a two-way conversation with our colleagues with a focus on enhancing our offerings globally, including establishing metrics to evaluate effectiveness of plans and programs
• Drive company compliance with applicable laws and audit requirements while maintaining up-to-date knowledge of local legislation across the APAC region
• Effectively and responsibly communicate compensation programs and benefits details to all levels within CHG and negotiating job offers in accordance with SOPs.
• Maintain an image of professional senior management to all guests, team members and the hotel.
• Perform all duties with discretion, professionalism and a pleasant demeanor.
• Utilizes an “open door” policy to address colleague problems or concerns in a timely manner.
• Ensures effective colleague communication channels are established and active.
• Ensures strict compliance with key policies (e.g., Sexual Harassment, Non-Harassment, Non-Discrimination, No Solicitation) by performing internal audits periodically.
• Analyzes accident trends and reports these trends to the management team.
• Monitors work environment for signs of union organization.
• Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.

TALENT PROFILE

Requirements

Bachelor’s degree in Business/preferably Human Resources Management

Work Experience

5 years’ combined experience in compensation, benefits with experience is the analysis, design and/or administration of compensation & benefits programme.

Experience implementing total rewards administration platforms

Technical Skills

Competent Computer Skills (e.g. Microsoft Office)

Strong knowledge of APAC legislation, practices that impacts compensation and benefits

Kindly be informed only shortlisted candidates will be notified.

Job Responsibilities including, but not limited to:

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

*You will be in charge of events/sales cold calls: corporate/internal events and following thru via email confirmation to meet customers' expectation. In-charge of all in-house reservation system: 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 events 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 request, 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 outlines in training materials, verbally or hard copies issued by the GM are being followed thru.

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

*To follow thru for invoice billing after each event.

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

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

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

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

*Responsible for organizing and maintain order within the restaurant reservations area, including the logging of bookings and enquires. 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 guest.

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

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

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

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

*Ensures to comply with regulatory compliances 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]

Marketing Manager Job Description

We are seeking an innovative marketing manager to promote our company's brand and services. In this role, you will be optimizing our marketing strategies, managing the marketing department's budget and staff, as well as preparing forecasts.

To ensure success, you will need extensive knowledge of marketing strategies and the ability to identify new business leads. An outstanding marketing manager will be someone whose expertise translates into increased brand awareness and profitability.

Marketing Manager Responsibilities

• Evaluating and optimizing marketing and pricing strategies.
• Analyzing market trends and preparing forecasts.
• Generating new business leads.
• Develop strategies and tactics to get the word out about our company and drive qualified traffic to our front door
• Deploy successful marketing campaigns and own their implementation from ideation to execution
• Experiment with a variety of organic and paid acquisition channels like content creation, content curation, pay per click campaigns, event management, publicity, social media, lead generation campaigns, copywriting, performance analysis

· Produce valuable and engaging content for our website and blog that attracts and converts our target groupsS

· Build strategic relationships and partner with key industry players, agencies and vendors

· Prepare and monitor the marketing budget on a quarterly and annual basis and allocate funds wisely

· Oversee and approve marketing material, from website banners to hard copy brochures and case studies

· Measure and report on the performance of marketing campaigns, gain insight and assess against goals

· Analyze consumer behavior and adjust email and advertising campaigns accordingly

Marketing Manager Requirements

· A Bachelor’s degree in marketing, business or any other relevant field

· Sound understanding of marketing fundamentals and tactics

· Creative thinking and problem-solving ability

· Leadership and project management skills

· Knowledge of digital marketing and social media marketing strategies

· Excellent verbal and non-verbal communication skills

· Proficiency with marketing tools and software

· Proficient in marketing research and statistical analysis

· The ability to work under pressure.

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

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

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. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures 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 product specifications.
• 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; to ensure 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 Sanitization 

• 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 and 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 complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies 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 to develop to 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)

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

The Senior/Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, lending the venue personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency, and ensures food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to guidelines and product specifications.
• Works closely with receiving and storeroom; ensures 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 Sanitisation

• Ensures 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 all equipment is hygienically stored in its designated area.
• Ensures all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and 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.

Management and leadership of the culinary team

• Be a mentor and role model.
• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture on hiring of colleagues and ensures that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10 am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
• Ensures that daily line-up is conducted within respective outlet and documented.
• Ensures that all deadlines are met consistently.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, learning and development of culinary team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s 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

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Builds a base of long-term loyal patrons through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.
• 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).

The Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food quality

• Monitors 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.
• Daily spot checks, monitors all food items being ordered by the kitchen and to ensure 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.
• Supervises food tasting sessions.

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 sanitisation

• 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, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, learning and development of culinary team

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s 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.

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.
• To uphold 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).

The Lobby Ambassador is responsible in managing various aspects of the Lobby operation in the delivery of the Raffles Hotel Singapore’s service experience throughout the entire guest journey.

Primary Responsibilities

Executes Core Tasks of the Lobby Operation

• Delivers the Raffles Hotel Singapore guest experience through a seamless flow of processes and in close cooperation with the Raffles Butler.
• Provides a first-class arrival experiences for all residents including a seamless and personalised check-in experience. Closely assists the F&B team in welcoming and accommodating/seating restaurant patrons.
• Ensures the smooth running of the Lobby operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products and colleagues.
• Addresses any security incidents and guest complaints to the Lobby Operations management team and reacts proactively when suitable and appropriate.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Handles Cashier and Lobby Operation Coordinator Duties

• Accurately executes cashiering and billing duties in coordination with the Raffles Butlers and cooperates closely with the Finance team.
• Acts as Lobby Operation Coordinator to handle administrative tasks and to ensure the smooth lobby operation and the completion of all essential preparatory tasks prior to guests’ arrivals.
• Responsible for the timely pre-arrival correspondence cycle within the Lobby Operations team.

Maximises the outcome of upsell and cross-sell opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities for Residents, F&B patrons and visitors.

Seeks constant improvement of quality in product and services

• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Participates in the handling and follows up of any security incident and guest complaint together with the Lobby Operations management team and always reinforces hotel values.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.

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.

Job Description

• 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 Chef De Cuisine 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.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 1-2 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant preferred.

Please send your resume to [email protected]

HR MANAGER (TALENT ACQUISITION)

Working Hour: Mon- Fri : 9am to 6pm

Working Location: Kaki Bukit

Salary Range: $5000 - $6000

RESPONSIBILITIES

• - Oversee and manage all aspects of the recruitment process, including sourcing,
• interview, selection and onboarding of new hires
• -Develop sustainable talent acquisition hiring plans and strategies
• - Analyse and forecast hiring needs based on business growth plans
• -Source for candidates independently via all available channels to meet business
• needs
• - Perform initial screenings and conduct interviews combining various methods
• -Liaise with academic institutions/government agencies for various talent programs
• -Attend recruitment events to solicit interest from external talent pools
• - Facilitate assimilation of new joiners into the organisation and team through
• engagement with operation teams to understand business needs and job
• requirements.
• - Gather feedback from new joiners about their onboarding and induction experience
• so as to take proactive actions to address areas for improvement.
• - Review job descriptions for HQ and operations
• -Analyse employee engagement metrics such as retention and attrition rates
• -Stay informed of Talent Attraction trends and innovations in order to ensure
• company is competitive in the employment market
• - Analyse HR related data and salary benchmarking
• - Conduct exit interviews
• - Any other special projects and duties as assigned

JOB SPECIFICATIONS

• -Bachelor’s Degree/Diploma holder in human resource management or other related
• disciplines
• - Minimum 3 years of human resource management experience in the same
• capacity, preferably in F&B/Hospitality/Service industry
• - Able manage and lead a small team

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

Remuneration Package

• Basic salary up to $6,500

Responsibilities:

• Pitching and meet customers to understand their renovation preferences and requirements
• Conceptualize design mood board, prepare space planning, quotations and schedule to present to customers
• Work with different stakeholders (ie. customers and contractors/vendors) to coordinate the renovation works
• Monitor progress of the office renovation
• Accompany client to designated vendors for materials, accessories, and furniture selections

Requirements

• Diploma in Interior Design, Art/Design/Creative Multimedia, Architecture, or equivalent.
• At least 5 Year(s) of working experience in a non-related field is required for this position.
• Required Skill(s): AutoCAD, Space planning, Designing, 3D Sketchup

Interested candidate for this role can forward their CVs in MS Word format to [email protected]

Reg No. R1549345

Triton AI Pte Ltd

License no. 21C0661

Remuneration Package

• Basic salary up to $6,500

Responsibilities:

• Work closely with Project Sales to understand clients’ requirements.
• Ability to liaise with oversea associate to come out with details drawing and visual.
• Work with QS and prepare drawings, costings, quotation and proposal.
• Work closely with Project Sales to manage project tasks and work schedule.
• Meet and present Design proposals to clients.
• Follow-through all required clients’ communications and correspondences.
• Maintain excellent customer relationship.

Requirement:

• Degree/Diploma in Interior Design/Architecture or equivalent.
• Have at least 5 years of relevant experience in commercial fit-out.
• Able to handle commercial projects (Retail F&B and Commercial Office experience is an added advantages)
• Work well in a team, is discipline, positive and willing to learn and grow with the team.
• Knowledge of using ZOOM, Google Docs and MS Office preferred.
• Competent in using software(s): AutoCAD/Google SketchUp/3D Studio Max/Photoshop.
• Flair in creative and have a passion for spatial design.
• Service oriented, proactive and have an outgoing personality
• Organise, can multitask and detail in work.
• Design and Build projects scale ranging up to $2mill

Interested candidate for this role can forward their CVs in MS Word format to [email protected]

Reg No. R1549345

Triton AI Pte Ltd

License no. 21C0661

Roles & Responsibilities

• Cook food items accurately to specifications.
• Assist in the accomplishment of tasks within the time frame given.
• Ensure mise-en-place are replenished before each meal period.
• Monitor the food par level after each meal period.
• Ensure areas of responsibility are clean, tidy and organized.
• Assist in monthly inventory counts and record food wastages.
• Ensure proper hygiene practices are followed at all times and ensure proper storage methods are followed.
• Assist in daily purchasing and receiving of goods.
• Ensure freshness of ingredients.
• Perform other tasks and duties when assigned to.

Requirements

• Minimum 1 year of asian, western or japanese culinary experience as Kitchen Assistant, Cook, Senior Cook, Chef de Partie position.
• Able to work 6 days work week rotating shift, weekends or public holidays
• A team player with good communication skills

-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)

-Posses a cheerful disposition and willingness to learn

The Assistant Food and Beverage Sales Manager is responsible for working to achieve the strategic goals of the hotel, specifically in Food and Beverage outlets sales. Sales segments can be sub-categorized into corporate, social events, weddings, conference services and tours / wholesale. This position is also responsible to follow through on all matters pertaining to F&B events and functions in the hotel as well as the servicing of conference groups.

Primary Responsibilities

Achieves Both Individual and Team Revenue and Profit Goals as Per Budget and Forecast

• Achieves sales objectives and measureable goals set by management in terms of revenue as well as other financial KPIs based on budget.
• Proactive development of new businesses for key accounts and special events, working closely with the room sales and event sales team.
• Establishes close working relationships with existing guests.
• Understands the needs of the ever-changing market.
• Strong conversion in corporate / wedding enquiries.
• Presents hotel’s products and offerings to guest.
• Efficient negotiation and upselling to maximize revenue.
• Ability to innovate with the hotel offerings and creative selling for both outlets and banquet venues.

Focuses on Meeting Planner and Guest Experience

• Ensures the accuracy of bookings, event requirement and restaurant event order at all times.
• Familiarises with the house system. (Opera, Social Tables, Resdiary)
• Timeliness in responding to enquiries from various platforms.
• Uses a Heartist® approach – make the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Focuses on the client experience and is present pre and post events.

Delivery of a Successful Event

• Effective communication among colleagues (inter departments) in a timely manner.
• Evaluates guest satisfaction and encourages continuous work improvement.
• Maintains a good working relationship with external suppliers.

Contributing to the Hotel Goal

• Cross selling of hotel guest rooms, spas, florist and any revenue generating sources to support the hotel’s achievement of its overall revenue goal.
• Active participation in departmental meetings and trainings.
• Identifies and proposes improvement on quality of Events and F&B experiences where necessary.
• Contributes to the hotel’s CSR efforts by supporting the Planet 21 program.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.

The Resident Bartender prepares mixes and serves drinks and beverages correctly to all guests. He/she engages with our guests during their visit, receives and serves orders and delivers accordance to Raffles Hotel Singapore service standards.

Primary Responsibilities

Overseeing Daily Operatoins and Achieving Targets

• Supports Resident Mixologist in providing world-class hospitality and drinks making.
• Ensures operating par stock for OS&E and beverage.
• Adheres to bar Standard Operating Procedures.
• Delivers quality and consistency of all drinks served in accordance with the bar recipe by Raffles Hotel Singapore. 
• Ensures maintenance equipment checklist to be conducted on weekly basis with Engineering and Housekeeping team. 
• Ensures bar/outlet and related areas and outlet hygiene are kept to Raffles Hotel Singapore and HACCP standards.
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and takes immediate action when required. 
• Attends all Raffles Hotel Singapore or Food & Beverage training platform for all colleagues.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in the bar/outlet during all key operation periods.
• Achieves or exceeds outlet’s goal and sales target.
• Delivers personalise guest experience and in accordance to MOQ, Forbes and LQA 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, colleague or operator at all times. 
• 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.

Marketing Plan and Revenue Management

• Able to comfortably and confidently answer questions and attend to queries or feedback regarding Raffles Hotel Singapore and bar.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Carries out appropriate and effective measures to improve control of costs, expenses, and labour.

Training, Learning and Development of the Team

• Attends Raffles Hotel Singapore or Food & Beverage training for all colleagues.
• Completes On-the-Job-Trainings and develops new skills and knowledge. 
• Assists and guides the departmental orientation for new colleagues.
• Adheres to Raffles Hotel Singapore fire and safety, emergency procedures and hygiene NEA rules and regulations are met and achieve. 

The position is responsible in Purchase Order creation, reports, liaising with external suppliers and internal departments to ensure seamless process of stock to store after order is placed. To assist on the retail shop floor as part of the job scope.

Primary Responsibilities

Focuses on the Guest Retail Experience

• Uses guest names whenever possible.
• Adjusts service to suit guests’ requests, personalizes interactions to meet guests’ needs.
• Uses a Heartist® approach – make the guest Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Looks for ways to upsell and adds value to enhance guests’ satisfaction.

Works as Part of the Retail Team

• Ensures accuracy in cashiering duties.
• Ensures stocks are fully replenished on retail shelves.
• Operates P.O.S machine and handles cash efficiently in local and foreign currency.
• Maintains inventory items of the boutique.
• Provides guest product knowledge and assists guest with selection of gifts and souvenir.
• Manages and communicates merchandise opportunities to Retail Manager.
• Participates and assists with monthly inventory stock take activities.

Involvement of Wider Job Functions and Relationship

• Participates in execution and maintenance of all Visual Guideline as well as guaranteeing the visual presentation of the boutique is meeting all set Raffles standards.
• Participates in training activities to improve knowledge and skills.
• Maintains levels of confidentiality and discretion for colleagues and guests.
• Maintains collaborative working relationships with colleagues and supervisors/managers.

Merchandising Functions

• Ensure order confirmation and invoices from suppliers are accurate.
• Creating and uploading purchase orders to facilitate receiving process.
• Work on retail prices with manager and ensure prices are aligned.
• Follow up and keep track with suppliers to ensure timely deliveries
• Follow up with suppliers and liaise with stores when issues arises
• Arranging of stocks to stores
• Weekly stock replenishment for stores
• Monitor stock level of key items and follow up with re-orders when necessary
• Weekly and Monthly sell through reports
• Ensure stocks are available in online channels.

The Housekeeping Administrator is responsible for coordinating Housekeeping department’s back-end operations by ensuring ongoing exchange and follow-up of information and requests between residents and guests, colleagues and other departments. The Housekeeping Coordinator carries the responsibilities of managing FCS, lost and found records and clear documentation at the storage areas along with other administrative duties wherever deemed necessary.

Primary Responsibilities

Responsible for Housekeeping office operations in timely organised fashion

• Ensures seamless coordination in communicating information to relevant sections in accordance with the hotel’s Standard Operating Procedures (SOP).
• Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics.
• Receives, records and stores lost and found properties following the established lost and found procedure.
• Ensures accurate update of room status into the Property Management System (PMS) and investigate discrepancy (if any).
• Maintains key control and follows established key control procedure.
• Monitors linen runner activities and productivity.

Creates a welcoming experience that meets residents’ and guests’ expectations

• Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Prepares amenities for VIP and any special setup required in suites.
• Monitors Royal Service requests and makes sure requests are closed on time as per standards.
• Updates guest’s profile into PMS as per received preferences for future references.
• Monitors “Do Not Disturb” rooms and follows the established procedure.

 Prepares daily operation needs

• Ensures smooth handover of daily activities to next shift.
• Updates bulletin boards with pertinent information.
• Prepares sufficient amount of guest supplies daily prior to the end of shift.
• Assists Assistant Manager with inventories, linen supplies etc.
• Liaises with Engineering with reference to maintenance repairs and out of order rooms.
• Undertakes and manages the Rooms Reconciliation tasks independently.

Involvement as a member of both the Housekeeping and the Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Shows care for assigned work areas by organising and maintaining the office and work areas in pristine condition throughout and at the end of shift.
• Ensures that all equipment used is clean and kept in good working condition at all times.
• Organises own work flow to ensure completion of all assigned duties before the end of shift.
• Exercises flexibility and accepts changes with a positive attitude by showing understanding and consideration to the needs of the operations and department.
• Understands the difference in guest hierarchy and different room categories.
• Attends and contributes to colleague meeting and any other related activities.
• Undertakes and performs any additional duties as assigned by Managers.

The Facilities Technician is responsible for daily engineering sections to support the hotel operations

Primary Responsibilities

Daily Engineering Operations

• Operates the equipment to deliver a comfortable room temperature to hotel areas.
• Operates the equipment to deliver clean water to the respective services in the hotel.
• Operates the equipment to deliver hot water to the respective services in the hotel as required.
• Operates the equipment to deliver clear and sharp images from the television and satellites equipment to hotel guest suites as required.
• Operates the equipment to deliver audio visual support to the hotel event as required.
• Assists and supports the emergency operations team during an emergency and a crisis in a timely and efficient manner.

Shift Operations

• Rectifies equipment and facilities breakdown as required.
• Replaces faulty components / lighting bulbs as required.
• Responds to requests relating to technical issues from hotel patrons in a timely and efficient manner.
• Collects daily utilities meter readings and verify plant / equipment are in proper operations as required.
• Patrols hotel grounds to verify fire and safety risk as required.
• Patrols hotel grounds to verify all lightings on hotel grounds operate within the preset timings as required.

Plant and Facilities Services

• Operates plant facilities to support every aspect of hotel operations in a timely and efficient manner.
• Preventive maintenance.
• Rectifies / Repairs damaged furniture to the highest quality level and in a timely manner.
• Rectifies / Paints defective building surfaces to the highest quality level and in a timely manner.

Other Responsibilities

• Operates the hotel elevators and dumbwaiters as required.
• Operates the hotel swimming pool and water fountains as required.
• Operates the hotel fire protection services as required.
• Operates the hotel drainage and sanitary system as required.
• Operates the hotel television and satellites system as required.
• Operates the hotel public music system as required.
• Operates the hotel lightings and dimming system as required.

Involvement In Wider Job Function Actions/Relationships

• Upholds Accor Values of Guest Passion, Sustainable Performance, Spirit of Conquest, Innovation, Trust and Respect, in the execution of all duties and responsibilities.
• Participates and supports sustainability in Corporate initiatives and programmes such as Planet 21 – Corporate Social Responsibility, Diversity and Inclusion.
• Performs any other duties and responsibilities that may be assigned.