Total 2,817 F&B / Tourism / Hospitality job vacancies in SG_Ensign_Kallang Place, L7 (Right Wing)

Responsibilities:-

• Able to prepare basic beverage in accordance to standards.
• Responsible for the daily operations of the outlet and oversee all issues pertaining to guest’s dining experience.
• Able to anticipate guest’s needs and respond to their requests smoothly and efficiently.
• In-charge of training and motivating staff to ensure the highest standard of service and presentation.
• Demonstrates a good working relationship with other departments with a high level of communication and cooperation.
• Well versed in cashiering process.
• Assist in the development of policies, procedures and budget.
• Performs other adhoc duties assigned to by the Restaurant Manager.

Requirements

• Current team leader or supervisor in a 5-star hotel’s All Day Dining restaurant with 1 year of experience will be preferred.
• High level of flexibility and adaptability.
• Fluent in written and spoken English.
• Technology savvy and Computer literate.
• Able to perform rotating shift, including weekends and public holidays.

Job Overview:We are seeking a dynamic and experienced Restaurant Manager to lead our team and oversee the daily operations of our restaurant. The successful candidate will be responsible for ensuring exceptional customer service, maximizing profitability, and maintaining high standards of food quality and cleanliness. This position requires flexibility to work on weekends and public holidays, as well as strong leadership skills and a passion for the hospitality industry.

Responsibilities:

1. Operations Management:Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and budgeting.
   Ensure compliance with health and safety regulations, food hygiene standards, and licensing requirements.
   Monitor and optimize operational efficiency, identifying areas for improvement and implementing solutions to enhance productivity and profitability.
2. Customer Service Excellence:Create a welcoming and enjoyable dining experience for guests, ensuring prompt and courteous service at all times.
   Interact with customers to address feedback, resolve complaints, and foster positive relationships with the community.
   Train and motivate staff to deliver exceptional customer service, setting high standards and providing ongoing support and feedback.
3. Financial Management:Develop and manage budgets, forecasts, and financial reports to track revenue, expenses, and profitability.
   Control costs and minimize waste through efficient inventory management, portion control, and labor scheduling.
   Implement pricing strategies and promotions to maximize revenue and drive sales growth.
4. Staff Leadership and Development:Recruit, train, and mentor a team of servers, chefs, and support staff, fostering a positive and productive work environment.
   Set performance expectations and provide regular feedback and coaching to employees, recognizing and rewarding excellence.
   Promote teamwork and collaboration among staff members, encouraging communication and problem-solving.
5. Quality Assurance:Maintain high standards of food quality, presentation, and consistency, ensuring adherence to recipes and cooking techniques.
   Conduct regular inspections of the dining area, kitchen, and restrooms to ensure cleanliness and sanitation.
   Address any issues or concerns related to food safety, hygiene, or equipment maintenance promptly and effectively.
6. Marketing and Promotion:Develop and implement marketing strategies to attract new customers and retain existing ones, including social media campaigns, loyalty programs, and special events.
   Collaborate with the marketing team to create compelling promotional materials and advertisements that showcase the restaurant's unique offerings and ambiance

Requirements:

• Proven experience as a Restaurant Manager or similar role in the hospitality industry, demonstrating leadership skills and business acumen.
• Excellent communication and interpersonal skills, with the ability to build rapport with customers, staff, and suppliers.
• Strong organizational and multitasking abilities, with the capacity to prioritize tasks and delegate responsibilities effectively.
• Knowledge of food safety regulations, labor laws, and licensing requirements relevant to the restaurant industry.
• Exceptional leadership skills to lead, manage, train and motivate staff
• Proficiency in restaurant management software, POS systems, and Microsoft Office applications.
• Flexibility to work on weekends, evenings, and public holidays as needed, with a commitment to ensuring the smooth and successful operation of the restaurant.
• A passion for food and hospitality, with a dedication to delivering exceptional dining experiences to guests.

We appreciate your interest in joining our team, and we look forward to reviewing your application. Please note that only shortlisted candidates will be contacted for further assessment.

EA License ID: 18C9520

EA Registration ID: R1765753

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

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

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

Responsibilities

• Maintain and keep the kitchen area clean and odour free at all times.
• Assist the service area especially during peak hours.
• Assist in Operations during events with clearing and dishwashing.
• Responsible for maintaining the equipment and utensils to ensure they are clean and in good condition.
• Possesses thorough understanding and knowledge of all cleaning procedures, the usage of cleaning equipment, and different types of chemicals used.
• Undertake other duties assigned to by the Superior.

Requirements

• 1 year of relevant working experience in a hotel or related industry
• High level of flexibility and adaptability
• Able to work effectively in a team environment
• Basic English language proficiency
• Able to work rotating shifts including public holidays and weekends.

SUMMARY

We are seeking a highly organized and proactive individual to join our team as a Personal Assistant to the Director. In this role, you will provide comprehensive support to the Director by efficiently managing personal and corporate tasks. The ideal candidate will possess exceptional organizational skills, excellent communication abilities, and the ability to handle sensitive information with the utmost discretion.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Efficiently manage and prioritize personal tasks and errands, ensuring timely completion and high-quality outcomes.
• Manage and maintain calendars, including scheduling appointments, meetings, corporate and social engagements, while proactively resolving conflicts and ensuring efficient use of time.
• Coordinate and schedule business trips and family holidays, including travel transportation, accommodations, itinerary and expense reporting, while considering individual preferences and requirements.
• Conduct research and provide comprehensive information and follow-through on various topics, such as local services, travel destinations, gifting and entertainment options, to support decision-making. This would include making recommendations for gift ideas, purchase gifts, and arrange for their delivery on special occasions.
• Maintain an organized system for tracking important dates, such as birthdays, anniversaries, and other significant events, and assist in planning and coordinating celebrations.
• Assist with personal budgeting and financial management, including tracking expenses, preparing reports, and reconciling accounts.
• Serve as a liaison between the Director and external parties, including VIP guests, family members, vendors, and service providers, ensuring clear and timely communication.
• Handle personal correspondence, draft letters and emails, and prepare documents, presentations, and reports as required.
• Organize and coordinate events. This includes arranging venues, catering, invitations, and logistics for successful events.
• Screen incoming calls, emails, and other communications, prioritizing and responding on behalf of the Director when necessary, while maintaining professionalism and confidentiality.
• Maintain confidentiality regarding sensitive personal and professional information.
• Assist with the planning and execution of time-sensitive projects and coordinating resources.
• Driver Liaison and Vehicle Management: Coordinate with driver and oversee vehicle management to ensure the Director’s transportation needs are met efficiently and safely.
• Collaborate with cross-divisional teams on special projects, ensuring effective communication and project completion.

Commis Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Near to Maxwell MRT
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

✅✅ 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.

Life is better with a healthy and delicious ice cream. That’s why we have developed the unparalleled YOLÉ 0% sugar added, a unique recipe with the finest ingredients from Spain to perfect an ice cream that is full of taste, with 0% sugar added. At YOLE, quality is always at the top priority creating great tasting ice cream recipes.

RESPONSIBILITIES

• Manage and control the entire functions of the store operations
• Responsible for the business performance of the store
• Responsible for the cleanliness of the store;
• Conduct interview and hiring for part time service crew
• In charge of attendance scheduling, planning and payroll of the store
• Coordinating and maintaining store serviceability and manpower needs
• Responsible for the training and competencies of the entire store
• Periodically review the store employees’ performance as and when required
• Liaise with vendors on all general matters;
• Providing feedback to the Managers on any improvement related matters
• Support and execute development and improvement projects
• Perform any other ad-hoc duties assigned;

SKILLS

• Diploma in Hospitality / F&B or related major;
• At least 5 years of experience in supervisor, assistant manager or manager level in F&B or other service industry
• Able to handle high pressure scenarios;
• Good interpersonal and customer-centric skills;
• Dynamic and sales driven
• Inspire and motivate store employees achieve the highest level of service attitude and personal performance.

OFFER

• Contract with the company
• Long service cash award starting from your first year.
• Profits incentives based on store targets
• 17 days Annual Leave + 11 Days Public holidays: Total of 21 days paid leave
• S$200 medical reimbursement and all other consultation fees reimbursement each year
• Staff discounts
• Free yogurt on weekends/PH
• Good Career advancement
• Friendly working environment

Life is better with a healthy and delicious ice cream. That’s why we have developed the unparalleled YOLÉ 0% sugar added, a unique recipe with the finest ingredients from Spain to perfect an ice cream that is full of taste, with 0% sugar added. At YOLE, quality is always at the top priority creating great tasting ice cream recipes.

RESPONSIBILITIES

• Manage and control the entire functions of the store operations
• Responsible for the business performance of the store
• Responsible for the cleanliness of the store;
• Conduct interview and hiring for part time service crew
• In charge of attendance scheduling, planning and payroll of the store
• Coordinating and maintaining store serviceability and manpower needs
• Responsible for the training and competencies of the entire store
• Periodically review the store employees’ performance as and when required
• Liaise with vendors on all general matters;
• Providing feedback to the Managers on any improvement related matters
• Support and execute development and improvement projects
• Perform any other ad-hoc duties assigned;

SKILLS

• Diploma in Hospitality / F&B or related major;
• At least 5 years of experience in supervisor, assistant manager or manager level in F&B or other service industry
• Able to handle high pressure scenarios;
• Good interpersonal and customer-centric skills;
• Dynamic and sales driven
• Inspire and motivate store employees achieve the highest level of service attitude and personal performance.

OFFER

• Contract with the company
• Long service cash award starting from your first year.
• Profits incentives based on store targets
• 17 days Annual Leave + 11 Days Public holidays: Total of 21 days paid leave
• S$200 medical reimbursement and all other consultation fees reimbursement each year
• Staff discounts
• Free yogurt on weekends/PH
• Good Career advancement
• Friendly working environment

Responsibilities:

• Checks and accounts for all inventories in the Security Office.
• Records all occurrences of security interest in the log book for the information of the security personnel and management.
• Assists and conducts the necessary on-the-job training for new associates and ensures new associates are supervised according to the company’s standards.
• Fully familiarises oneself with all emergency contingency plans, policy & procedure, manuals etc. and understand the role of the Emergency Response Team (ERT) and the ERT Team Leader and CMT.
• Maintains positive guest and colleague interactions with good working relationships.
• Ensures the Security Officers are at areas of their assignment at all times to look out for any suspicious loiterers or articles.
• Ensures patrol has been carried out in all areas of the hotel, ensuring safety, security and comfort of all guests, hotel personnel.
• Assists the Security Manager with other adhoc duties.

Requirements:

• Preferably 1 year in basic security function.
• Ex-police/military personnel would be an advantage.
• Basic Knowledge of fire safety
• GCE ‘O’ level (any discipline)
• Alert, vigilant, assertive, firm and able to project confidence.
• Good communication skills (written & spoken)
• Possess a Senior Security Supervisor license
• Well versed in the use of Microsoft Office tools

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

We regret that only shortlisted candidates will be notified.

A Melbourne-inspired cafe that believes in creating the best flavour and dining experience for our customers. Operating in two locations in Tg Pagar - Craig Road and SBF Center, we serve Melbourne brunch and house roasted coffee in the day, and elevated Melbourne style pub grub and wines at night.

We're looking for a hardworking, highly motivated individual to join our expanding team! You must love experimenting with flavours, creating new dishes, take pride in your work, value teamwork and have a can-do attitude.

This is an excellent opportunity to join an expanding company that offers growth opportunities, continued challenges and career progression.

about the job

The healthcare industry has an essential responsibility of improving the quality of our lives. You’ll be working directly with a division director to build specializations in key functional areas such as sales, applications, marketing, product development and research & development within the food and specialty chemicals industries.

You’ll have the responsibility and autonomy to provide a full-suite of talent recruitment services to some of the most prestigious and innovative healthcare & food companies in Singapore. As a Recruitment consultant within the life sciences team, you’ll be:

• Growing the candidate pool through effective sourcing & screening of high-calibre talent who meet clients’ skills specifications and job requirements
• Using tech-lite resources like networking, social selling, index management and HR tech tools to build and manage your candidate and client database
• Analysing and clarifying employers’ hiring requirements and providing consult and recruitment solutions to address any talent concerns or challenges.

about the manager/ team

As a Recruitment Consultant, you’ll be part of a dynamic life sciences team of five (and growing) experienced recruitment specialists.

Together with our recruitment consultants, the marketing department and HR specialists are here to support your account and candidate management, as well as accelerate your personal career development roadmap in your first year here.

experience required:

• Degree in Food Sciences/Biomedical/Chemistry/Biotechnology
• Self-motivated individual who are goals driven and results oriented
• Passionate interest in the healthcare industry
• Has a lifelong learning attitude and displays curiousity about the elements impacting the local labour market
• Exceptional at creating opportunities and influencing outcomes
• Commercially and digitally savvy
• Excited to build a meaningful career in the recruitment industry

core skills required:

• People-first mindset
• Consultative and persuasive
• Compelling communicator
• Inquisitive
• Interpersonal and collaborative
• Commercially- and digitally-savvy

responsibilities

As a Recruitment Consultant, you’ll have the opportunity to manage and develop your own list of clients and accounts, network with industry peers to build strong working relationships and gain a deep understanding of employment trends in the technology field across key economic sectors as well as help great talent realise their full potential.

educational requirement

Degree in food science, chemistry, biomedical or biotechnology discipline is required.

To apply, email your resume to johari.masod(@)randstad.com.sg. Only shortlisted candidates will be contacted.

EA: 94C3609 | R1109554

Job Descriptions

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

Job Descriptions

• The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.
• Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. Other MICHELIN-starred experience is highly preferred.

Job Requirements

• Minimum 15 years working experience
• Detail-oriented, dynamic, motivated, strong sense of responsibility
• Experience with sushi from mise en place to preparation and presentation is a must
• Experience in other high-end Japanese sushi restaurant
• Michelin-starred experience is an added advantage
• Able to work shifts, weekends and public holidays

Working hours

• 5 days

1. Food Preparation: Assist the senior chefs in preparing and cooking a variety of dishes, including appetizers, main courses, desserts, and side dishes. Follow the recipes and guidelines provided to ensure consistency and quality in food preparation.
2. Ingredient Organization: Help in organizing and maintaining the inventory of ingredients, ensuring that all necessary items are readily available for the kitchen staff. This includes checking stock levels, rotating perishable items, and notifying the senior chefs when supplies need to be replenished.
3. Knife Skills and Basic Cooking Techniques: Develop and refine your knife skills and basic cooking techniques under the guidance of the senior chefs. This involves chopping, slicing, dicing, and preparing ingredients according to the specific requirements of each dish.
4. Station Setup: Assist in setting up your designated station before service, ensuring that all necessary equipment, utensils, and ingredients are arranged and readily accessible. Maintain a clean and organized work area throughout the shift.
5. Food Presentation: Collaborate with the senior chefs to ensure that dishes are presented aesthetically and meet the restaurant's standards for plating and garnishing. Pay attention to detail and strive for consistency in presentation.
6. Quality Control: Participate in quality control procedures to maintain the highest standards of taste, texture, and appearance of the dishes. Assist in tasting and evaluating food items to identify any inconsistencies or areas for improvement.
7. Kitchen Safety and Sanitation: Adhere to strict hygiene, safety, and sanitation standards in the kitchen. Follow proper food handling procedures, including storing ingredients at appropriate temperatures, labeling items, and minimizing waste.
8. Team Collaboration: Work closely with the kitchen team, including other chefs, sous chefs, and line cooks, to ensure smooth operations and timely execution of orders. Communicate effectively and assist colleagues when needed.
9. Learning and Development: Continuously improve your culinary skills and knowledge by learning from the senior chefs and taking advantage of training opportunities. Stay updated with industry trends and new cooking techniques.
10. Flexibility and Adaptability: Be prepared to assist in various sections of the kitchen as needed. Adapt to changing demands and prioritize tasks to meet service requirements.

It's important to note that the specific duties and responsibilities of a demi chef may vary depending on the restaurant's size, cuisine, and organizational structure. The above description provides a general overview of the role's typical expectations and functions.

Regenerate response

Restaurant Manager

Working Days: 6 day work week, able to work on weekends & PHs

Salary: $2500-$3400

Location: Leisure Park Kallang

Responsibilities:

• 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
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• 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
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements:

• Proven work experience as a Restaurant Manager
• Proven customer service experience as a manager
• Able to start work within short notice

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Descriptions

• 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 Head Chef 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.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

Restaurant Manager

Working Days: 6 day work week, able to work on weekends & PHs

Salary: $2500-$3400

Location: Kallang

Responsibilities:

• 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
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• 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
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements:

• Proven work experience as a Restaurant Manager
• Proven customer service experience as a manager
• Able to start work within short notice

Lee Wan Ling | Reg No: R23116154

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

Job Descriptions

• As a F&B Executive, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A F&B Executive should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The F&B Executive will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A F&B Executive is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

Preparing food items according to recipes and standards and ensuring that they are cooked to the appropriate temperature and presented attractively

Overseeing a specific section of the kitchen, such as the grill, sauté, or pastry, and managing the work of any junior cooks or kitchen assistants assigned to that section

Ensuring that ingredients are prepared in advance of service and that the kitchen is stocked with all necessary items to avoid delays in preparation or service

Maintaining the cleanliness and hygiene of the kitchen and work area, including washing and sanitizing equipment and surfaces and disposing of waste properly

Collaborating with other kitchen staff, including the head chef, sous chef, and other Chef de Parties, to ensure that the kitchen runs efficiently and that dishes are prepared consistently and to the restaurant's standards

Monitoring inventory levels and notifying the kitchen manager or head chef when supplies are low and need to be replenished

Mentoring and training junior cooks, including teaching them cooking techniques, sharing recipes and procedures, and providing feedback on their performance

Ensuring that all health and safety regulations are followed, including wearing appropriate protective equipment and following proper food handling procedures.

To excel in this role, you should have experience in a busy kitchen environment, with a strong understanding of cooking techniques and a passion for food. You should also be able to work well under pressure, have good time-management skills, and be able to follow instructions and work as part of a team. Additionally, you should have a strong commitment to food safety and hygiene and be willing to learn new techniques and recipes. As a Chef de Partie, you should have strong leadership and mentoring skills, as well as the ability to manage a team and ensure that dishes are prepared efficiently and to the restaurant's standards.

Food preparation: The Junior Sous Chef is responsible for supervising food preparation and ensuring that all dishes are prepared according to recipes and the instructions of the Head Chef or Sous Chef.

Kitchen management: The Junior Sous Chef helps manage the kitchen by supervising junior staff, including Demi Chef de Parties and Commis chefs, and ensuring that food is prepared efficiently and accurately.

Menu planning: The Junior Sous Chef may be involved in menu planning, including selecting ingredients, creating recipes, and ensuring that dishes are prepared to the highest quality standards.

Inventory management: The Junior Sous Chef is responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance: The Junior Sous Chef helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the Head Chef or Sous Chef.

Food safety and sanitation: The Junior Sous Chef ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Quality control: The Junior Sous Chef maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.

Staff training: The Junior Sous Chef is responsible for training junior staff, including Demi Chef de Parties and Commis chefs, and helping them develop their culinary skills.

Communication: The Junior Sous Chef communicates regularly with other kitchen staff, including the Head Chef and Sous Chef, to ensure that kitchen operations run smoothly.

Overall, the Junior Sous Chef is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standards, and training junior staff. The Junior Sous Chef is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.

Chef de Partie

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Tanjong Pagar
Salary: Up to $ 3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

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

Position title : Kitchen Crew

Location: Islandwide

Working Days: 5.5 days, Offday on Saturday or Sunday

Working hours : 44 Hour per Week

[weekdays schedule]

7:00am -4:00pm

8:00am- 5:00pm

12:30pm-9:30pm

[weekends schedule]

8:30am-4:30pm

Kitchen Jobscope:

- Takes care of daily food preparation and duties assigned and to meet the standard and the quality set by the restaurant

- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

- Responsible to supervise junior staff

- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

- Ensure that the production, preparation and presentation of food are of the highest quality at all times.

- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

- Full awareness of all menu items, their recipes, methods of production and presentation standards.

- Follows good preservation standards for the proper handling of all food products at the right temperature.

- Personally responsible for hygiene, safety and correct use of equipment and utensils

- Consults daily with Head Chef on the daily requirements, functions and also about any last minute events.

- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

IT Support Specialist - Hospitality & Retail

About Us:

BYD by 1826 is at the forefront of delivering exceptional experiences in the hospitality and automotive retail industries, boasting a collection of premium restaurants and BYD showrooms. Our mission is to enhance operational efficiency and customer satisfaction through cutting-edge technology. We are seeking an IT Support Specialist who will ensure our technological infrastructure robustly supports and enhances our diverse operations.

Key Responsibilities:

• IT Support: Provide comprehensive IT support across our restaurants and car showrooms, addressing both onsite and offsite queries to ensure uninterrupted business operations.
• Software Management: Conduct maintenance of existing and new web-based applications used by the business, ensuring optimal operation, and swiftly addressing any issues that arise.
• Software Implementation: Lead the introduction and integration of new software solutions, guaranteeing smooth transitions and minimal operational disruptions.
• Application Testing & Bug Reporting: Work alongside our software development team to test applications, identify bugs, and document reproducible steps for quick resolution.
• Software Research & Proposal: Research and propose new software solutions that meet our evolving business needs, evaluating their potential impact and outlining implementation strategies.
• Documentation & Training: Create detailed documentation for all software deployments and conduct on-site training sessions for staff, empowering them to utilise new software effectively.
• Collaboration with External Parties: Communicate and work closely with contractors, third-party service providers, and vendors to ensure seamless service delivery and project execution.
• Travel Requirements: Be prepared to travel to various venues as needed, providing direct IT support, leading projects, and ensuring consistent IT service quality across all operations.
• On-Call Support: Be available on an on-call basis after hours to address urgent IT support needs from any of our outlets. Overtime pay will be provided if urgent support is required beyond the regular schedule, ensuring critical systems remain operational at all times.

Requirements:

• A Degree/Diploma in IT or an equivalent field, with at least 2 years of work experience in IT support, focusing on web applications and cloud technologies.
• Expertise in diagnosing and resolving hardware and network issues.
• Ability to evaluate software solutions and understand complex business needs.
• Strong communication skills, capable of breaking down technical information for non-technical audiences.
• Proactive and independent, capable of managing the IT needs of a multifaceted business.
• Experience collaborating with contractors and third-party service providers.

Job Description includes but not limited to:

*Reporting to the RM (restaurant manager) and or his/her assigned personnel working towards the restaurant's annual operating budget.

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

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

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

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

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

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

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

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

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

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

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

Requirements:

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

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

Contact: 97333729 for a career pathway chat

Send CV: [email protected]

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards. He/She must be Bold, Passionate and create memorable Experiences with an Impact at this leading 5 Star Luxury Hotel.

What will I be doing?

As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.
• Work at off-site events when requested.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Focus on constantly improving the training manuals and SOPs.
• Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work on new dishes for food tastings and photo taking.
• Attend service briefings.
• Communicate effectively with the Service team.
• Control stations within the kitchen.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Purchase for and control production.
• This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern.
• Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Report to the chefs on issues and take appropriate action.
• Ensure that recipes and costings are established and updated.
• Select team members who display qualities and attributes that reflect the department standards.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Advise new menus and seasonal food concept changes.
• Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
• Attend communication meetings ensure that all assigned team members receive this communication.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
• Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

An Executive Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High School diploma or equivalent.
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
• At least 8 years of experience as a Main Chef.
• Up to date with sanitation classes.
• Possess a valid health certificate.
• Good command in English, both verbal and written to meet business needs.
• Work experience in similar capacity with international chain hotels.
• A major in cooking, advantageous.

What will it be like to work for Hilton?

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