Total 2,805 F&B / Tourism / Hospitality job vacancies in Raffles Place

Job Descriptions

Sommelier is to offer recommendations on the best pairing to the guests. Sommelier responsibilities include wine serving and upselling and providing the wine selections to the guests and providing assistance to the FOH team members when it is necessary.

• Assisting the Sommelier Team in all tasks
• Assists guests with wine selections in a helpful, thoughtful, and gracious manner.
• Ensure wines are served at the right temperature and within the proper glassware
• Informing guests on the variety of wines available.
• Store open bottles properly to maintain taste
• Training FOH team members on available wines in the absence of Assistant Head Sommelier or Head Sommelier.
• Complying with health and safety regulations.
• Performs other duties pertinent to this job as assigned.
• Interacts closely with Bar & FOH team and promotes an image of professionalism and gallantry at all time
• Work closely with Sommelier team to update wine list when it is necessary.

Job Requirements

• Certification as a Sommelier or a Degree in Hospitality is beneficial.
• Previous experience as a Sommelier, Wine Steward, or in a Hospitality role in fine dining concept
• Extensive knowledge on wines and regions of the different types.
• Knowledge of local vineyards and wineries.
• An understanding of the wine making process. Ability to perform manual labor

# The job of the Sommelier may require:

• Long hours, covering different shifts and working during public holidays
• Walk and stand for entire shift, up to 10 hours

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

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

• Responsible of daily food / pastry preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

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

• Monitor the quality of ingredients and cooked dishes / pastry meet the hotel’s standards.
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
• Assist in training within department and to attend training sessions when requested.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments.
• Participate in serving guests during outside catering events as assigned.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Any other adhoc duties as and when assigned by the Management.

Job Responsibilities
Culinary Operations Management
• Provide quality food products for our guests and support in achieving all goal designated by the Management team
• Provide direction for menu development and implementations
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Develop interesting, exciting and balanced menus on a timely basis that are appropriate and responsive to the market
• Assist marketing efforts by creating and being known for an Unique Selling Point
• Taste food regularly and express informed and constructive suggestions to Chefs and team regarding food preparation and presentation
• Oversee the annual budgets and review sales and food cost on a regular basis to achieve budgetary goals
• Estimate food consumption to schedule purchases and requisition of raw materials while developing and implementing guidelines to control procedures for procurement and receiving areas
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Provide reviews on menus, analyse recipes, determine food, labor, and overhead costs; and assign prices to menu items
• Work with Facilities Management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
• Work closely with the General Manager as a partner of the business
• Work in a kitchen set-up and continuously maneuver in and around all areas of offices

Hygiene and Sanitisation Management
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Chief Steward
• Comply and ensure hygiene policies are strictly adhered to on a daily basis
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding

Job Requirements
Education & Certification
• Degree / Diploma / Certification in Culinary or Management

Experience
• Minimum 5 years of experience in relevant restaurant concept and 5 years of experience as a leader in large culinary operations

Other Prerequisites
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Knowledge of fine dining cantonese cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
• Good knowledge in accounting and calculation of food costs

Position: Kitchen Crew

• Location: Bukit Panjang, Sembawang, Paya Lebar, Kent Ridge (NUS), Jurong West (NTU)
• Salary Package (Working Day) + AWS + VB

1. 5 days - $2,400 - $2,600
2. 5.5 days - $2,600 - $2,800
3. 6 days - $2,800 - $3,000

Requirements:

• Training Provided

Job Description:

• Prepare the restaurant for opening and closing
• Sort out and prepare orders based on our kitchen SOPs
• Maintain a clean, organized, and safe kitchen workspace, adhering to strict health and safety regulations
• Operate our different cooking stations: deep fryer, water boiler, induction cooking station

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position: Marketing Executive (FMCG)

Working Days: Mon-Fri 9AM – 6PM

Location: Boon Lay MRT

Salary: $4000 to $4200 + AWS + VB

Requirements

Diploma/Degree in Business/Marketing.

At least 2 years of FMCG food trade marketing or retail marketing experience.

Basic understanding of ecommerce, digital marketing and social media.

Key Responsibilities:

1. Trade Marketing Support

• Support Marketing Director in planning and executing marketing campaigns to promote 3rd party brands at retail supermarkets.
• Coordinate marketing initiatives and promotional activities for 3rd party brand partners.
• Develop advertising materials for POSM, digital and social media channels.
• Assist in creating sales support materials and retail in-store promotions.

1. Retail Marketing for offline Gourmet Retail Shop and online company Eshop

• Support Marketing Director in implementing local store marketing, weekly promotions and activities to drive foot traffic and sales in Gourmet Retail Shop and online store to meet assigned sales target.
• Plan weekly promotions for company retail shop and online store (including selecting right mix of products and setting pricing).
• Assist in overseeing retail merchandising efforts for optimal product display and sales.

1. Marketing Apps Maintenance

• Support marketing team to maintain and update mobile apps, and platform optimization.
• Monitor and troubleshoot app performance issues for optimal functionality.
• Collaborate with UX/UI designers to enhance user interfaces and overall user experience.

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

• Position: Kitchen Crew
• Working Days & Hours: 5.5 days (44 hours per week)
• Location: Tanjong Pagar (current hiring)

Job Description:

1. Provide service to all customers according to service standard and procedures.
2. Responsible for the preparation work of restaurant opening and closing operation hours.
3. Answering customer’s queries regarding menu items, ingredients or any other product related queries.
4. Includes bar and cashier duties.
5. Maintain quality, service & cleanliness at all times.
6. Any other job related duties requested by Restaurant Manager.

Job Requirements:

• With relevant experience.

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

✅SAMUEL SIAW Reg No: R24124745

Sales Coordinator

Working Days: Monday to Friday 8.30am to 6pm
Working Location: Woodlands Link [Nearest: Admiralty MRT]
Salary: $2500 - 3000

Industry: Food Manufacturing
This role is reporting to General Manager of International Sales

Job Responsibilities:

• Oversee and operational in the Order to Cash (OTC) process
• Take a lead in the sales support division with assisting in quotation, sales enquiries etc within the International Business Department
• Uphold SOP processes and standard
• Provide support in export operations, processes & documentations
• Provide support the International Business Department in Admin matters and controls

Job Requirement:

• With Diploma in Business Administration or relevant discipline is preferred.
• Experience in preparing data sets for management reporting and internal controls is preferred
• With relevant working experience in manufacturing industry is an advantage
• Proficient in Microsoft Excel (Pivot Table, Data Analysis Tool)

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

✅SAMUEL SIAW Reg No: R24124745

Job Descriptions

• The Supervisor will work closely with the Restaurant Manager to ensure all operations are in line with company procedures, supervise team members, ensure quality and hygiene standards are met.
• Keeps the Restaurant Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Provide exceptional guest service, thereby setting the standard for all employees
• Coaching and training of staff, in order to improve performance and to achieve the department’s objectives and targets
• Discipline team members through ongoing feedback and the establishment of performance expectations
• Conduct the closing and opening procedures consistently and thoroughly
• Assigns tasks and responsibilities to subordinates and validate their job descriptions
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Daily check up on the smooth performance of all restaurant machinery and equipment
• Ensures the proper practices are being adopted in the restaurant from Food safety, food & equipment sanitation, and personal hygiene in all restaurant internal and external areas
• Performs other duties pertinent to this job as assigned.

Job Requirements

• Minimum 3 years of experience in similar positions in a high-volume, fine dining restaurant
• Good in English
• Good communications and interpersonal skills
• Customer oriented with a positive attitude and smiling face
• Cooperative and self-giving team player
• Ability and willingness to perform under stress
• Positive and high energy level

# The job of the Supervisor may require:

• Physical handling of products such as handling trays
• Covering different shifts and working during public holidays
• Stressful conditions
• Standing for long hours

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

Job Descriptions

The Bartender is responsible for serving all beverages with friendly, individualized attention towards each customer and following brand recipes accurately

• Prepare or serve hot or cold beverages quickly and efficiently, meeting our standards
• Deliver excellent customer service, at all times
• Have a complete and thorough knowledge of all menu items in order to be able to describe and make suggestive selling to customers
• Maintains the highest quality, consistent beverage standards
• Follows as the restaurant’s beverages recipes and procedures
• Ensures that beverages/foods are presented in a manner to generate the utmost eye appeal
• Order, receive, or stock supplies or retail products
• Set up or restock product displays
• Follows standards for merchandising, stock rotation and sorting of all products, maintaining professional presentation at all times
• Follows health, safety, and sanitation guidelines for all products
• Handles all working material and equipment correctly and keeps it well cleaned
• Handles guest problems and complaints
• Attend all regular departmental briefings and contribute to an open communication within the assigned team
• Performs other duties pertinent to this job as assigned.
• Interacts closely with customers and promotes an image of professionalism and gallantry at all time

Job Requirements

• At least high school diploma
• Minimum 1 - 2 years of experience in similar position in a high-volume, fine dining concept
• Fluent in English
• Excellent communications skills
• Outstanding customer service skills
• Positive and high energy level
• Highly cooperative team spirit
• Ability to work in a high stress, faced-paced environment

# The job of the Bartender may require:

• Long hours, covering different shifts and working during public holidays
• Walk and stand for entire shift

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

Job Descriptions

Junior Sommelier is to offer recommendations on the best pairing to the guests.

• Assisting the Sommelier Team in all tasks
• Assists guests with wine selections in a helpful, thoughtful, and gracious manner.
• Ensure wines are served at the right temperature and within the proper glassware
• Informing guests on the variety of wines available.
• Store open bottles properly to maintain taste
• Complying with health and safety regulations.
• Performs other duties pertinent to this job as assigned.
• Interacts closely with Sommelier Team and promotes an image of professionalism and gallantry at all time
• Work closely with Sommelier team to update wine list when it is necessary.

Job Requirements

• Certification as a Sommelier or a Degree in Hospitality is beneficial.
• Previous experience as a Sommelier, Wine Steward, or in a Hospitality role in fine dining concept
• Good knowledge on wines and regions of the different types.
• Knowledge of local vineyards and wineries.
• An understanding of the wine making process. Ability to perform manual labor

# The job of the Sommelier may require:

• Long hours, covering different shifts and working during public holidays
• Walk and stand for entire shift, up to 10 hours

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

We are looking for an Executive Chef to lead and inspire our kitchen staff in the expression of our cuisine.

The Executive chef will be responsible for delivering the menu with quality, precision, and control, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Knowledge of French Bistro, French cheese, wine pairing, sous-vide techniques and basic French language is a must. Top candidates are creative individuals with a passion for great food, French bistro culture and excellent service.

Executive Chef Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Delivering the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the specials in the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Chef de Cuisine Requirements:

• Qualification from a culinary school.
• Minimum 10+ years of experience in a similar position.
• In-depth knowledge of food principles, sous-vide techniques, French cheese and best practices.
• Passion for French Bistro cuisine that delights and attracts customers. Knowledge of French language is a plus.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking, organized, motivated.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.
• Good reporting skills and experience in development.

Job Descriptions

The Cashier is responsible for processing refunds, exchanges and managing the cash drawer. At the end of each shift, cashiers are expected to tally funds and ensure that everything is in order.

Cashier works as a customer service representative and are expected to provide customers with a positive experience.

• Performs job tasks as assigned by the immediate supervisor.
• Prompt and courteous greeting of customers upon serving.
• Accurate and fast handling of cash monies.
• Receive payment by cash, check, credit cards, vouchers, or automatic debits.
• Issue receipts, refunds, credits, or change due to customers.
• Make suggestive selling to customers.
• Fast operation of the system.
• Despite the repetitive nature of job tasks, tries to be as creative and enthusiastic as possible.
• Counts the shift opening balance of his/her cash register.
• Keeps the cash register in his/her custody as clean and organized as possible.
• Closes the cash register under control of the supervisor and handles the opening balance to the next shift.
• Attend all regular departmental briefings and contribute to an open communication within the assigned team.
• Performs other duties pertinent to this job as assigned.
• Interacts with clients and shows willingness to serve them with a pleasant attitude.
• Communicate professionally with the supervisor in charge.

Job Requirements

• At least high school diploma.
• Minimum 2 years of experience in similar position.
• Good communication skills in English.
• In-depth knowledge of operating cash register and maintaining cash drawer.
• Well versed in performing monetary transactions such as giving and receiving change.
• Basic Computer knowledge. (Recommended to have previous experience in any software)
• Customer oriented with a positive attitude and smiling face.
• Positive and energy level.
• Highly cooperative team spirit.
• Ability to work in a high stress, faced-paced environment.

# The job of the Cashier may require:

• Covering different shifts and working during public holidays.
• Stressful conditions.
• The compensation of the Cashier may be subject to deduction in case of variance in the cash register.

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive.

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

• Hands-on experience with various kitchen equipments and acceptance of spice fragrance.
• Ability to remain calm and undertake various tasks.
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Up-to-date knowledge of cooking techniques and recipes
• Preparing menus, and monitoring staffs. performance, training new staffs.
• Organized inventory, storage, and distribution of supplies.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Ability to stand for long periods and work late nights.
• Ability to work on weekends and public holidays.

Position: Chef De Partie

Salary: $2,800-$4,000 (Depend on experience)
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Requirements:

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

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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position title : Service Crew

Location: Beach Rd, Bugis

Working days : 6 days ; 7:00am -3:00pm (based on schedule)

Salary : $ 2,000 - $ 2,300

Responsibilities & Duties :

• Serving food and beverages to customers.
• Taking customer orders ( Using Ipad ) and delivering food and beverages.
• Collect used dishes from tables and clean tables.
• General daily cleaning of dining area.
• Warm greeting of customer with big smile.
• Collection of Cash / CreditCard Payment.
• Check and ensure have sufficient stock ( ie : butter,bread,milk and etc )
• Other duties assigned by the management from time to time.

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

✅SAMUEL SIAW Reg No: R24124745

• Job Responsibilities
  
  • Be responsible for taking reservations, answering the phone, responding to any guest requests.
  • Greet each guest warmly. Be helpful, welcoming and pleasant towards each Guest.
  • Seat the guests in the restaurant according to designated rotation plans. Seat Guests evenly and fairly at various stations of the restaurant.
  • Personalize each guest experience by using the guests names where known. Acknowledge each special occasion where known. Pass on the relevant guest information to the Captains and Server Attendants.
  • Thank Guests for patronizing the Restaurant as they leave.
  • Maintain the Guests profile and history, taken note of all special occasions and dates for example birthdays, wedding anniversaries, etc.
  • Relay all Guest comments to the Manager and Assistant Manager.
  • Carry out any other duties as assigned by the supervisor.
• Additional Job DescriptionAdditional Job Description
• 
  
• Job Requirements
• 
  • Minimum Secondary school education with "O" Level passes; Diploma in any field is an advantage
  • Minimum 1 year experience in customer service / guest contact roles, preferably in a hospitality organization
  • Willing to work various shifts, including mornings and afternoons, as well as on public holidays
  • Possess a well-groomed, clean and professional appearance
  

• Assist Chef with creation and preparation.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.
• Ensure all equipment are cleaned and kept properly.
• Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Other ad-hoc duties as requested.

Job Requirements

• Candidate must possess at least 1 to 2 years relevant experience in dining cuisines;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays

Position: Chef De Partie

Salary: $2,800-$4,000 (Depend on experience)
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Requirements:

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

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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position: Kitchen Crew (Central Kitchen)

• Working Day: 6 days (7:30am - 5:30pm)
• Location: Tai Seng
• Salary: $2,100 - $2,800 (depending on experience)

Requirements:

• Relevant exp in Central Kitchen/ handling dim sum products preferred

Job Scope:

• Assist in preparing, cutting food ingredients and cooking across all stages of production
• Maintain the highest standards of food service quality, cleanliness and hygiene​
• Ensure freshness and quality of all food items

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Descriptions

The Barback is responsible for providing support to Bartenders

• Keep Bartenders supplied with beverage, ice and mixers as well as clean glassware
• Assist with bottle service and bussing
• Ensure that the inventory of the drinks at the bar is well stocked
• Set up or restock product displays
• Efficiently and consistently restock Bartender serving stations with beverage, ice, fruits, straws and napkins a necessary for Bartender’s use
• Follows standards for merchandising, stock rotation and sorting of all products, maintaining professional presentation at all times
• Consistently collect, wash and sanitize and restock all glass and barware for repeated Bartender use
• Manage closing duties, including cleaning entire bar and back area
• Follows health, safety, and sanitation guidelines for all products
• Performs other duties pertinent to this job as assigned.
• Interacts closely with Bartenders and promotes an image of professionalism and gallantry at all time

Job Requirements

• At least high school diploma
• Minimum 1 year of experience in similar position in a high-volume, fine dining concept
• Fluent in English
• Excellent communications skills
• Outstanding customer service skills

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

Job Descriptions

The Hostess / Host is responsible to greet customers and to ensure that all guests receive an amazing experience from their first point of contact with the team

• Greets guests, escorts them to tables, and provides menus
• Manage waiting list as per brand guidelines
• Offer appropriate seating arrangements
• Receive and record customers dining reservations
• Ensure all orders are filled in a timely and accurate manner
• Maintain clean and organized tables and work area
• Observe proper grooming and personal hygiene at all times
• Assist waiters and head waiters when needed
• Manage event related work including setting up tables of the restaurant
• Ensure all guests receive positive and professional service to the highest standards to exceed the customer's expectations
• Handles guest problems and complaints
• Attend all regular departmental briefings and contribute to an open communication within the assigned team
• Performs other duties pertinent to this job as assigned.
• Interacts with customers and shows willingness to serve them with a pleasant attitude
• Communicate professionally with the supervisor in charge

Job Requirements

• Minimum 1-2 years of experience in similar position in hospitality industry, preferred but not limited to
• Good in English
• Good communications and interpersonal skills
• Basic computer skills (Recommended to have previous experience in restaurant software)
• Customer oriented with a positive attitude and smiling face
• Friendly and approachable
• Cooperative and self-giving team player
• Ability and willingness to perform under stress
• Positive and high energy level
• A willingness to go the extra mile in ensuring guests' needs are met
• A huge passion for customer service and hospitality

# The job of the Hostess/Host may require:

• Covering different shifts and working during public holidays
• Stressful conditions
• Standing for long hours

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

Position title : Service Crew

Location: Beach Rd, Bugis

Working days : 6 days ; 7:00am -3:00pm (based on schedule)

Salary : $ 2,000 - $ 2,300

Responsibilities & Duties :

• Serving food and beverages to customers.
• Taking customer orders ( Using Ipad ) and delivering food and beverages.
• Collect used dishes from tables and clean tables.
• General daily cleaning of dining area.
• Warm greeting of customer with big smile.
• Collection of Cash / CreditCard Payment.
• Check and ensure have sufficient stock ( ie : butter,bread,milk and etc )
• Other duties assigned by the management from time to time.

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

✅SAMUEL SIAW Reg No: R24124745

The candidate is required to

Head overall Food Production and kitchen operations

• Wash & Cut vegetables, meats, seafood and poultry.
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipments.
• Monitor the performance of assistant chefs.
• Cook staff meals

• Develop a growth strategy focused both on financial gain and customer satisfaction
• Conduct research to identify new markets and customer needs
• Arrange business meetings with prospective clients
• Promote the company’s products/services addressing or predicting clients’ objectives
• Prepare sales contracts ensuring adherence to law-established rules and guidelines
• Keep records of sales, revenue, invoices etc.
• Provide trustworthy feedback and after-sales support
• Build long-term relationships with new and existing customers
• Develop entry level staff into valuable salespeople