Total 2,801 F&B / Tourism / Hospitality job vacancies in SG_Ensign_Kallang Place, L7 (Left Wing)

• Working Day: 5.5 days weekly
• Working Location: Holland Village
• Salary: $2500 - $3000

Responsibilities:

• Assist in the daily operations
• Perform outlet opening and closing duties
• Take orders and attend to reservation phone calls
• Maintain cleanliness of service areas
• Perform cashering duties
• Recommend menu to customers
• Attend to customer feedback and complaints
• Any other duties as assigned by the Manager

Requirements:

• Working experience in F&B restaurants serving western food
• Possess a Food Safety Course Level 1 certificate
• Able to work split-shifts, weekends and public holidays
• Able to work 5.5 days work week

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Tanjong Pagar
Salary: Up to $ 3500

Job Responsibilities:
As a Chef De Partie, the incumbent will be working closely with the Executive 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 in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Lee Wan Ling | Reg No: R23116154

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

JOB RESPONSIBILITIES

• You will be reporting directly to the sales manager your main job responsibilities include:
• Build and maintain strong relationships with new and existing clients in the HORECA industry.
• Collaborate with the marketing team to develop and implement marketing campaigns that align with sales objectives.
• Identify and pursue new business opportunities within the assigned territory.
• Prepare regular sales reports, forecast, pipeline and market intelligence.

JOB REQUIREMENTS

• Diploma or Degree in Business, Marketing, or related studies
• Experience in Hotel, Restaurants and Cafe Sales.
• Possess own vehicle.
• Sales driven with a demonstrated ability to meet and exceed targets.
• Good interpersonal and communication skills

If you are interested in the role, please kindly clicked on Apply or email your updated resume with your availability and expected to [email protected]

Please note that only shortlisted candidates will be contacted, thank you.

JAC Recruitment Pte. Ltd.

EA Licence Number: 90C3026

Personnel Registration Number: R1222887

Eng Ai Wen, Ivan

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend.

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520 EA Registration ID: R1765753

Job description:

1. Perform general administrative duties including but not limited to data entry, filing, and managing correspondence.
2. Administer personal files of new hires and ensure documents are in order.
3. Plan and coordinate interviews.
4. Assist and support HR-related tasks & general HR activity.

Requirements:

1. Computer literacy to include Microsoft Word, Excel, PowerPoint
2. Excellent communication skills with good interpersonal skills
3. Meticulous and well-organised

WhatsApp your resume to 6826 8112

Job Scope

• Provide quality, sophisticated and modern pastry and bakery products for our guests and support in achieving all goals designated by the Executive Pastry Chef
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Comply and ensure hygiene policies are strictly adhered to a daily basis. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• 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 a Unique Selling Point (UPS) for each of the varied outlets
• Taste food regularly and express informed and constructive corrective actions, if necessary
• Review sales and food cost on a regular basis to achieve budgetary goals
• Assist the Executive Pastry Chef with annual budgets
• Evaluate, revise and improve existing Department policies and procedures. Prepare other required operational Department reports
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
• Estimate food consumption to schedule purchases and requisition of raw materials
• 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
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
• Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing 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
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens

Job Requirements

• Vocational School or above
• Specialized in modern up-to-date pastries
• Able to manage kitchen production and product R&D
• Five years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Understanding of latest culinary and pastry concepts in a broad range of cuisines
• Flexible to work in fast changing pace
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, pastry and leadership skills
• Able to instill safety and sanitation habits
• Fluent in English, knowledge of additional languages is advantages
• Willing and able to work shift work

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Conference Manager / Assistant Manager

location: Bras Basah
working days: 5 days
Working hours: 9am-6pm
Salary: $3500 - $5500

About the Job

This role requires detailed planning, budgeting, execution, and management of hybrid/virtual/in-person conferences in the Asia Pacific region. Experienced in building and managing a team will be essential.

Responsibilities:

• Day-to-day project planning functions, including but not confined to overseeing elements such as website development, attendee management and budget management
• Coordinate and work with the project team to manage and oversee the logistics requirements among stakeholders, service providers, venue managers and attendees
• Ad hoc duties assigned

Requirements:

• possess at least a Diploma, Bachelor's Degree, Post Graduate Diploma, or Professional Degree in Event Management, Hospitality, Communications, or equivalent
• At least 5 years of experience in similar capacity with medical society secretariat functions, speakers & delegates management, delegates recruitment, registration management, call for papers, database management

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Job Description & Requirements:

• Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Wash & Cut vegetables, meats, seafood and poultry.
• Marination’s, mise-en-place and set up all stock stations
• 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 equipment's.
• Monitor the performance of assistant chefs.
• Cook staff meals

Job Summary:

The Accountant is responsible for managing and the reporting of financial information of the company, directs the efforts, quality and timeliness of all aspects of the general ledger. The individual establishes and control prompt billing and collection of all accounts receivable items in order to maintain the lowest possible level of outstanding accounts at all times.

The Role

• Handle full set of accounts including consolidation of Group accounts and responsible for preparation and closing of monthly and annual financial statements.
• Maintain full spectrum of accounting functions, including general ledger and accounts receivable for the Company and its subsidiaries, oversee the account payable function
• Prepare and submit quarterly GST returns, liaise with tax agents on annual corporate tax returns filing and all tax matters both local and overseas subsidiaries
• Prepare timely management and financial reports with analysis to monitor performance against budgets and forecasts including monthly and annual accounts both local and overseas
• Assist in preparation of yearly budget and monthly forecasts
• Monitor cash flows to ensure that there are funds to run a healthy operation and coordinate all banking needs
• Support and ensure compliance with annual audit and tax matters, including timely submission of all statutory obligations of each subsidiary
• Assist in new processes and system implementation when required
• Undertake any other ad hoc duties/ projects

Qualifications

Bachelor’s Degree, preferably in Accounting / Finance / Business Management or related disciplines.

Candidate with professional certification such as CPA, ACCA, or equivalent qualification is preferred.

Minimum 5 years of relevant experience

Technical Skills

Excellent written and spoken English and Mandarin are required.

Good working knowledge of IFRS

Well-versed in MS Office, especially MS Excel, PowerPoint and Word

Proficient in Sunsystem and Power BI

A self-starter who is able to plan, organise and take initiative to meet job objectives and deadlines independently

Strong attention to detail and good analytical skills

Can-do attitude, driven and passionate about work

Strong verbal and written communication skills

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

Job Description,

• Champion Headquarter HR Policy & Processes
• Analyzing and monitoring HR metrics development
• Developing and program Compensation & Benefit Strategy
• Developing international Human Resources Management, including but not limited to: Staffing, policy, process deployment, and performance management
• Supervise day to day HR processes and driving efficiency with support of HR administrative member
• Draft HR policy and proposals
• Other major & impactful HR projects as assigned

Requirements,

• Minimum 8 years experiences in HR with positive attitude, endurance, trustworthy, am bitious, team player, and good communication
• Familiar with working regulations and environment in Singapore/SEA.
• Master of Employee Relations, HRIS, Performance Management, Compensation & Benefits, Project Management, Recruitment, Training & Development, HR Policy & Proposal
• Verbal and written communication skills in both English and Mandarin, with a high attention to detail and a collaborative nature

about the company

My client is a leading reputable brand in the grocery/food industry. They now have exciting opportunities for a Senior Executive, Food Processing to join their dynamic team during an exciting time in their development.

about the job

• Oversee the Production and distribution of Fish, Seafood, Poultry & Beef division
• Co-drive the development and start-up of the new organization and facilities
• Responsible for reviewing and controlling manufacturing documentation to ensure accuracy and proper issuance.
• Monitor daily production quantity to ensure output meets the planned targets
• Re-deployment of production staff in production lines if necessary for better efficiency.
• Plan for R&D trial; sample and data submission for costing and approval.
• Work with the Production Planner on overseeing inventory levels of all ingredients and finished products & secure necessary raw materials
• Oversee and coach line leaders / production staff on the assigned job scope within the production lines.
• Manage quality control activities to be in line with quality assurance standards and procedures.
• Monitor and ensure ISO 22000 food safety standards are adhered at all times.
• Work with QA to ensure food safety and quality of raw materials / finished products.
• Work with Preventive Maintenance Team for scheduled inspections of equipment
• Monitor compliance to SOPs, safety regulations and policies

job requirement

• Degree/Diploma in Business Management or equivalent
• Min 2 years (for executive level) and 5 years (for senior executive level) of relevant experience in Food Production
• Hands-on, at least 3 to 4 years of experiences as supervisor role
• Knowledge of SAP is preferred
• Good understanding of GMP, GHP and SOP
• Willing to work in the West

If you are interested in the position, kindly send your CVs to yiling.tan@randstad.com.sg.

Please include your availability, expected salary and reason for leaving your current job.

We regret that only shortlisted candidates will be contacted

EA: 94C3609 / Reg: R21103172

Front Desk Officer

• Working Hours: Monday to Friday (7:45am – 5:15pm) + alternate Saturday (7:45am – 11:45am)
• Salary: $1800 - $2400
• Working Location: Ubi

Requirements:

• Preferably with receptionist or customer service experience.
• Candidates with hotel lobby or with flight attendant experience would be an added advantage.

Job descriptions:

• Handle phone calls, answer general enquiries, take/pass messages to recipients.
• Greet, check in and announce customers’ arrival.
• Check visitors in and direct them to specific destinations.
• Responsible for incoming mails, parcels and front desk’s petty cash.
• Manage hardcopy filing of front desk’s monthly report.
• Coordinate with chauffeur on pickups and sending off customers.
• Summarise and verify retail transactions settlement for account use.
• Custodian for customer area’s cleanliness.
• General adhoc admin duties that may be assigned from time to time.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Must have experience to prepare all the bellow receipes.

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles,.

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Experience: Must be atleast 4 years experience

Heritage Collection is a boutique hospitality group based in Singapore with a global footprint (properties in Singapore and New York). We have experienced tremendous growth since 2011 and we currently manage a portfolio exceeding 25 properties across Singapore and New York.

We are currently looking for a self-motivated individual with an outgoing personality and passion in customer service, to take on the role of Guest Experience Executive

Your Main Job Scope:

- Build and enhance the Heritage brand with your bright and happy personality so as to attract new tenants and retain existing ones.

- (After proper training) Take charge of a sector and move between buildings to handle check-ins and check-outs - you must be fit and like being on the go! You can clock as many as 30k steps in a day!

- Develop and maintain positive relations with guests via regular and proactive communication. You will be expected to ask guests to provide you written feedback on your performance.

- Provide feedback on our self check-in system and work with vendors when there are updates.

- Manage guest complaints and work to resolve them or provide feedback to Management

- Report room issues in a timely manner - you will work with our in-house technicians or outside vendors to address building maintenance concerns.

- Coordinate with guests for their weekly housekeeping

- Regularly inspect rooms (during housekeeping days) and common areas to ensure a high level of maintenance and proactively highlight issues that need to be addressed

- Analyze current SOPs and make recommendations to the Management to improve operating efficiency

- Manage supplies like paper goods and cleaning products

- Work with external vendors like laundry service providers to ensure operations are not disrupted

Requirements and Qualifications:

- At least a Diploma in hospitality preferred (Certified true copies of certificates must be presented)

- At least 1 year of experience in Hospitality work

- Shift Work, Off on Weekday or Weekend.

- 1-2 years of property management experience preferred.

- Demonstrated proficiency with Microsoft Office like Excel and Google suite of products like Google Mail, Sheets and Calendar.

- Ability to organize and coordinate work efficiently and to set priorities in a demanding work environment.

- Strong verbal and written communication skills.

- Strong interpersonal skills.

- High levels of integrity

- Ability to work independently and as a productive member of a team.

- Ability to work under pressure and meet deadlines.

- Willing to work on 6-day work week, weekend duties, work on public holiday and answer texts (eg guests complaints and enquiries) outside of normal office hours.

Assisting Head chef in food preparation and production, maintaining high quality standards of all food products and dishes.

Involve in daily operation needs and duties such as inventory, ordering and receiving for the kitchen or food supplies throughout the day.

Maintain basic cleanliness and food hygiene standards.

Relevant experience in Japanese Cuisine will be an added advantage

Able to work night shift and split shift

Able to do OT on weekends and public holiday

Requirements

Minimum 5 years of relevant experience in F&B industry

Have good product knowledge on food items

Candidate must possess strict sense of hygiene and safety standards

Excellent organizational skills and communication skills

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• Obtains profit contribution by managing staff and establishing and accomplishing business objectives.
• Builds company image by collaborating with customers, government, community organizations, and employees; and enforcing ethical business practices.
• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; cultivating a climate for offering information and opinions and providing educational opportunities.
• Develops strategic plan by studying technological and financial opportunities, presenting analysis, and recommending objectives.
• Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; and making mid-course corrections.
• Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; and coordinating actions with corporate staff.
• Maintains quality service by establishing and enforcing organization standards.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
• Contributes to team effort by accomplishing related results as needed.

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.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens
• 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

• Obtains profit contribution by managing staff and establishing and accomplishing business objectives.
• Builds company image by collaborating with customers, government, community organizations, and employees; and enforcing ethical business practices.
• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; cultivating a climate for offering information and opinions and providing educational opportunities.
• Develops strategic plan by studying technological and financial opportunities, presenting analysis, and recommending objectives.
• Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; and making mid-course corrections.
• Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; and coordinating actions with corporate staff.
• Maintains quality service by establishing and enforcing organization standards.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
• Contributes to team effort by accomplishing related results as needed.

Human Resource and Admin Executive/Senior HR Executive

Working Day: 5 Day (Mon - Fri)

Working hours: 9am - 6pm

Working Location: Havelock Road

Salary: $2,800 - $4,000

Job Description

Human Resource

• Job advertising & shortlisting
• Liaise with outsourced payroll vendor on monthly payroll
• Work pass applications
• Submit claims and grants
• Arrange training for employees
• Submit WICA and FWMI claims
• Manage employee attendance, leaves and scheduling

Office Administration

• Attend to incoming calls
• Collect and distribute daily mails
• Ensure the maintenance of the copier, laminator, and other company equipment
• Ensure proper filing of documents
• Maintain and keep track of office supplies/equipment/vendors and source for cost-effective vendors
• Undertake a special project or assignments that are assigned to you from time to time by the Company

Requirements:

• Minimum a Diploma in HR/Management/Business related discipline with at least 3 years relevant experience
• Knowledge of Employment Act & familiar with all types of work passes processing online
• Experience/knowledge of Infotech payroll system & F&B/restaurant industry will be an added advantage
• Able to commence work within short notice

Lee Wan Ling | Reg No: R23116154

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

• Prepare sales, production forecast and material requirement projection.
• Handle production orders and collect production results and data for system posting.
• Analyse data, plan operation, connect to execution and improve planning.
• Handle the Central Kitchen Management System and SAP MM & PP modules.

Requirements:

• Diploma and above
• At least 3 years in operations planning and control experience of edible food and industrial products.
• Strong knowledge of range of food materials, their supply chain, specification, and quality.
• Good understanding of food preparation, cooking and packing processes.
• Proficient with SAP, MES and other manufacturing systems.

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R1326740

Job Overview:

As a Sous Chef, you will play a crucial role in supporting the Head Chef in overseeing kitchen operations. You will be responsible for managing kitchen staff, ensuring efficient production, maintaining quality standards, and adhering to safety regulations. Your expertise in team management, decision-making, and culinary skills will contribute to the overall success of our culinary team.

Responsibilities:

• Demonstrate effective leadership by fostering a positive team environment.
• Exhibit strong man-management skills to motivate and guide kitchen staff.
• Promote team-building spirit within the workplace.
• Assist in planning and executing staff rosters based on workload and requirements.
• Efficiently deploy staff to meet production demands and maintain optimal workflow.
• Interpret menu specifications and estimate raw material requirements.
• Plan production schedules and assign tasks to kitchen staff.
• Adapt to menu changes and ensure updates are communicated and implemented.
• Produce meals according to client requests, especially in the absence of the Head Chef.
• Make informed decisions to ensure the timely and accurate preparation of meals.
• Conduct timely and accurate ordering of raw materials based on load requirements.
• Implement proper stock control and rotation procedures to minimize waste and maintain quality.
• Supervise meals produced to meet menu specifications, production schedules, and the menu cycle.
• Monitor the performance of kitchen machines and equipment.
• Report any malfunctions promptly to ensure continuous kitchen operations.
• Prepare adhoc special requests efficiently and with attention to detail.

Qualifications:

• Culinary degree or equivalent experience.
• Proven experience as a Sous Chef or similar role.
• Strong understanding of kitchen operations, menu planning, and production processes.
• Excellent communication, problem-solving, and decision-making skills.
• Ability to work under pressure and adapt to changing situations.
• Flexibility to work irregular hours as needed.

• Obtains profit contribution by managing staff and establishing and accomplishing business objectives.
• Builds company image by collaborating with customers, government, community organizations, and employees; and enforcing ethical business practices.
• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; cultivating a climate for offering information and opinions and providing educational opportunities.
• Develops strategic plan by studying technological and financial opportunities, presenting analysis, and recommending objectives.
• Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; and making mid-course corrections.
• Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; and coordinating actions with corporate staff.
• Maintains quality service by establishing and enforcing organization standards.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
• Contributes to team effort by accomplishing related results as needed.

Hays is currently partnering with a household name in hospitality in Asia to recruit a Hotel Manager for a centrally located hotel in Singapore.

This role is immediately available, and the company is seeking Hotel Managers with experience in the local Singapore market.

You will be given the autonomy to run your own property and a clear career path to progress to Area Manager.

To find out more or apply please send through a copy of your CV or call Justin Thomas, Business Director +65 6027 1967.

EA Reg Number: R23112697| EA License Number: 07C3924 | Company Registration No: 200609504D

- Preparation of basic sauces, as directed by the Senior Chef(s)

- Preparation work such as washing, peeling, seasoning and chopping of vegetables and meats

- Assisting Senior Chef

- order food supplies and kitchen equirement as needed

- Ensure food storage units all meet standards & are consistently well-managed and clean

- Taking inventory of supplies and notifiying relevant person(s) when stock is low