Total 29,152 F&B / Tourism / Hospitality job vacancies in Singapore

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

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

Primary Responsibilities

Executes Core Tasks of the Lobby Operation

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

Handles Cashier and Lobby Operation Coordinator Duties

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

Maximises the outcome of upsell and cross-sell opportunities

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

Seeks constant improvement of quality in product and services

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

The position is responsible for coordinating and administrating among rooms division team and correspondence with internal and external stakeholders, organization of the divisional work flow, follow-through on pending projects. He/she is to be a part of various aspect of operation in the delivery of the Raffles Singapore service experience throughout the entire guest journey.

Primary Responsibilities

Manages Administration and General Tasks

• Ensures Rooms Division’s smooth daily operation by performing all tasks in adherence with the code of ethics as issued by Raffles Singapore.
• Oversees the daily occurrence of departmental expenses for better control and oversight for the end-of-month profit and loss reconciliation.

• Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication, assists departmental head with administrative duties whenever required/appropriate.
• Ensures all correspondences, messages, e-mails are responded in timely manner, disseminated accordingly, and remains confidential about all matters of such nature.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Executes Core Tasks of Guest Assistance

• Delivers the Raffles Singapore guest experience through a pre & post stay guest correspondence and handling guest inquiry.
• Upholds a flawless impression and perception of the Raffles Singapore products and colleagues.

Deals with Supplier and Maintains Contracts

• Takes responsibility for maintaining contracts related to Rooms division and deals with suppliers when modification is necessary.
• Handles all appointments and keeps track of diaries assigned.

Seeks Constant Improvement of Quality in Product and Services

• Ensures personal awareness of the activities and services within the hotel in order to promote the property and is responsive to guest inquiries.
• Ensures all work is followed as detailed in Standard Operation Procedures (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP)
• Leads the handling and follow up on any security incident, guest complaint, and colleague injured together with the Lobby Manager and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for coordinating and administrating among rooms division team and correspondence with internal and external stakeholders, organization of the divisional work flow, follow-through on pending projects. He/she is to be a part of various aspect of operation in the delivery of the Raffles Hotel Singapore service experience throughout the entire guest journey.

Primary Responsibilities

Manages Administration and General Tasks

• Ensures Rooms Division’s smooth daily operation by performing all tasks in adherence with the code of ethics as issued by Raffles Singapore.
• Oversees the daily occurrence of departmental expenses for better control and oversight for the end-of-month profit and loss reconciliation.
• Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication, assists departmental head with administrative duties whenever required/appropriate.
• Ensures all correspondences, messages, e-mails are responded in timely manner, disseminated accordingly, and remains confidential about all matters of such nature.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Executes Core Tasks of Guest Assistance

• Delivers the Raffles Singapore guest experience through a pre & post stay guest correspondence and handling guest inquiry.
• Upholds a flawless impression and perception of the Raffles Singapore products and colleagues.

Deals with Supplier and Maintains Contracts

• Takes responsibility for maintaining contracts related to Rooms division and deals with suppliers when modification is necessary.
• Handles all appointments and keeps track of diaries assigned.

Seeks Constant Improvement of Quality in Product and Services

• Ensures personal awareness of the activities and services within the hotel in order to promote the property and is responsive to guest inquiries.
• Ensures all work is followed as detailed in Standard Operation Procedures (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP)
• Leads the handling and follow up on any security incident, guest complaint, and colleague injured together with the Lobby Manager and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Minimum Diploma in Hospitality Management.
• Minimum 1 year secretarial or coordinator experience preferably in hospitality or related field.
• Excellent communication skills in English and ability to communicate in a second language.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest and colleague needs and contributes in the team.
• Motivates individuals and creates and maintains a cohesive team.
• Focuses on work with an eye for detail and an approachable attitude.
• Works well under pressure, analyses and resolves problems, and exercises good judgment.
• Prioritises and organises work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Embraces and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Summary of the Position

Reports to Customer Service Team Leader, the position is responsible for providing support throughout pre & post Sales, to ensure flawless execution of order processing, trace resolution & escalation/exception/complaint handling, service level agreement & internal processes.

Duties & Responsibilities

• Trace Handling: manages shipment tracking and trace requests from customer on timely manner.

• Escalation/Exception-Handling: Handles customer escalations from customers on a timely manner.

• Complaint-Handling: Handles and addresses complaints end-to-end; Acts as escalation point for customers and other parties within the team.

• Solution Provision: Able to provide timely solution to cases/exceptions, proper follow up and follow through end-to-end.

• Service Recovery: Able to provide service recovery as deemed appropriate, with the necessary investigations done & wisely executes empowerment with proper justifications and based on set processes.

• Manages and investigates customer claims, and assesses if claim is approved or denied, where claims are not handled by insurer/3rd party administrator.

• Manages any ad hoc/regular reports supporting SME or KAM customers.

• Stays informed on shipment and exception status for allocated KAM customers.

• Proactively informs customer on shipment status and exceptions.

• Passes Sales leads or any potential business opportunities to Sales Team.

Requirements

• Minimum GCE 'O’ Levels or Diploma.

• Working Experience & Knowledge / Technical Skills Preferred

• Minimum 2 years of customer service work experience

• Experience in Express Distribution or Supply Chain Logistics industry is preferred.

Working Hours

5.5 days work Week

Assists in training, motivating, directing and supervising the work performance of the employees in the F&B operations

Assists in developing and maintaining all on-the-job training programs on a continual basis to ensure a high degree of professionalism among the staff

Ensures proper care, security and maintenance of hotel equipment

In the absence of the Managers, Assistant Managers and Restaurant

Executives, to conduct a daily briefing with the staff on station assignments, details regarding menu, functions, and activities within the hotel

Maintains a daily housekeeping program that covers storage and operational areas

Performs menu recommendations to patrons and offer other F&B services such as cross-selling of other in-house restaurants and hotel facilities, so as to enhance their dining experience

Able to take reservations, assign seating arrangements, lead patrons to seats, and build rapport with patrons

Ensure that the administrative tasks assigned to the Captains, such as requisitions, operating equipment control and inventory, and other tasks are dutifully completed

Observes the personal grooming, attitudes and degree of professionalism of the staff to ensure that the quality service standards are up kept

Conducts spot-checks on staff service attitudes and product knowledge randomly at least twice a week

Assumes an active role in implementing safety procedures and following up within the department for such procedures

Responds to any hotel emergencies or safety situations with urgency

Fosters a close working relationship with other departments and promote effective inter-departmental communication

Reports all incidents to the Managers

Ensures the accuracy of order-taking and billing

Attends to telephone enquiries

Be conversant with the opening and closing procedures of the restaurant, and ensure that the staff adheres to these procedures.

Reviews and evaluates staff performance during probation and annual performance appraisal

Attends to guests’ complaints, enquiries, or situations as satisfactory to the guests as possible

Always extend a warm welcome for the guests upon their arrival and a fond farewell when they leave the restaurant

Performs any other duties as may be assigned from time to time by the Management

1.0 Ensures that all adopted policies and procedures on costing and cost control are duly complied with.

2.0 Consults the Management, Executive Chef and Executive Assistant Manager (Finance) to set up the maximum, minimum and re-order inventory levels for various items of inventories to enable their automatic ordering based on such pre-determined levels.

3.0 Reviews periodically the maximum, minimum and re-order levels of supplies and updates them accordingly and ensures that they are adhered to by all concerned.

4.0 Maintains accurate and reliable cost records.

5.0 Checks and ensures accuracy of monthly cost reconciliation reports and usage costs report by departments of consumable supplies stocks prepared by Store Staff before approving such reports for Accounts to charge out the costs.

6.0 Submits monthly reports of consumption of high usages of consumable supplies to management and ensures their prudent usages.

7.0 Prepares and interprets timely all monthly and other periodical cost statements and other management reports as required.

8.0 Organizes and supervises the stock counts of all food and beverage stock items and consumable supplies done monthly and operating equipment done half-yearly. Investigates and reports any major and significant discrepancies to Executive Assistant Manager (Finance) immediately.

9.0 Reviews in conjunction with the operations personnel the monthly stocks, including perishable items, maintained by stores and other departments such as, Maintenance, Housekeeping, Stationery, etc.

a. Prepares a schedule of slow-moving items for management information.

b. Liaises closely with the department heads regarding the possibility of utilising the said items, or the disposal of the said items to the group hotels.

10.0 Minimizes the cost of holding stocks by ensuring that the various items of inventories are not overstocked.

11.0 Checks the condition of all food items to ensure that all food items which are not fit for human consumption are disposed after in consultation with the Management, Executive Chef and Executive Assistant Manager (Finance).

12.0 Ensures that all stock items are properly stored in the appropriate receptacles.

13.0 Conducts surprises stock check on stock maintained by all department, namely

a. General Store

b. Sub-stores (eg. Sundry Store, Cold Room, Wine Cellar, etc).

c. Stores (Public Areas)

d. Stores (Kitchens)

e. Housekeeping Store and Sub-stores

f. Maintenance Store and Sub-stores

g. Stationery Store

Surprise counts on various stock items must be conducted on the test check basis and at least three items a month at an unannounced interval. Investigates any discrepancies and reports such discrepancies to the Executive Assistant Manager (Finance).

14.0 Performs and supervises the control procedures on the following :

a. Receiving practice and procedures

b. Storing and issuing practice and procedures

c. Portion size and portion control

d. Cost control

15.0 Ensures that food preparation is in accordance with laid down specification and accepted standards, by making period spot checks and reporting wastages and irregularities.

16.0 Determines in conjunction with food and beverage personnel, par stock levels for liquors and wines items stocked in the individual bars.

17.0 Assists in food and beverage costing and determination of selling prices.

18.0 Analyses and submits to Executive Assistant Manager (Finance) monthly report on Bar Operation as so the profitability of bar operations and investigates material difference between actual and potential sales.

19.0 Supervises the staff of Store/Cost Section of the Accounts Department.

20.0 Manage Store issuing and receiving.

21.0 Manage Materials Control article creation and supplier creation.

22.0 To ensure that work is always kept current and the necessary cost reports and other management reports are produced timely.

23.0 Updates the Executive Assistant Manager (Finance) of any irregularities or break-downs in laid down systems of control and making recommendations for improvements in control where necessary.

24.0 Performs any other duties as and when assigned by the Executive Assistant Manager (Finance).

• Check and verify food stock levels with the accepted level.
• Ensure that all service equipment is sufficient and clean in his section.
• Prepare, arrange and serve all food by using standard recipes, presentation instructions in accordance with the standard established.
• Carry out mise-en-place, preparation, cutting and deboning of meats, cooking and arranging of food as instructed.
• Report to the Chef De Partie on discrepancies or mistakes and make recommendations on improvements in his section.
• Clean the refrigerators and work tables, and ensure that his work station is clean at all times.
• Prepare food/store requisition in the absence of the Chef De Partie.
• Assist in food production in any other area as and when required.
• Assist in the preparation and checking of stocks during stock taking.
• Attend any training sessions that may be conducted from time to time.
• Any other duties may be assigned from time to time.

Requirements:

• Minimum 1-2 years of relevant experience
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays

Working Day: 5.5/6 days weekly
Working hours: 11am-2:30pm & 5pm-10pm
Working Location: Holland Village/Balmoral Plaza/Havelock (Dicuss during interview)

Job Description

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Requirements:

• At least 1 to 2 years of relevant experience in cooking western food
• Able to work on weekdays, weekends and public holidays, straight shift and split shift

(Japanese Fair- Food) x 20 staffs needed

23rd Feb-4th March 2024 (Able to work on retail/event hours during this period)

Pay includes an hourly rate of $10 (8hrs shift) and $12 for (10 hours shift).

*Lunch hour Paid

• Working location : Orchard
• Working Hours :
  • 10:00 AM to 6:00 PM (Break: 1:30 PM to 2:30 PM) - 8-hour shift
  • 1:30 PM to 9:30 PM (Break: 3:00 PM to 4:00 PM) - 8-hour shift
  • 10:00 AM to 8:00 PM (Break: 1:30 PM to 2:15 PM / 4:00 PM to 4:45 PM) - 10-hour shift
  • 11:30 AM to 9:30 PM (Break: 2:30 PM to 3:15 PM / 5:00 PM to 5:45 PM) - 10-hour shift
• 45 mins break given
• Job Description: Sales & food service under the organizing company. Candidates with a Food Handler's Certificate /cash register experience are highly welcome

• Assist in the hiring and training of new employees as well as the continuous training of existing staff
• Oversee both front and back of house operations, including wait staff, kitchen crew, and bussing staff
• Maintain high-quality food standards
• Oversee our kitchen staff’s compliance with all health code and sanitation requirements
• Provide exceptional customer service and lead staff to do the same
• Respond to customer complaints quickly and resolve them effectively
• Develop strategies for improving our customers’ dining experience
• Work with staff to project future needs for kitchen supplies, goods, and cleaning products.
• Maintain inventory of all needed supplies
• Identify methods our restaurant can use to cut waste, decrease costs, and improve profits
• Manage the work schedules of our restaurant’s staff

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES
· Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

· Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high-quality preparation and service.

· To hit all financial targets

· To lead the team on each shift and ensure the company service standards are upheld.

· Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

· Direct hiring, training, and scheduling of food service personnel.

· Investigate and resolve complaints concerning food quality and service.

· Prepare checks that itemize and total meal costs using the Point of Sales system.

· Assist in operations to ensure the smooth operation of the restaurant.

· Perform other duties as assigned by management.

REQUIREMENTS
· Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

· Strong communication, interpersonal, and management skills

· Passionate about providing excellent management and interpersonal skills

· Able to work independently and in a team

· Able to communicate in English and 1 other language

Job Description & Requirements

Position Overview: The Quality Control Specialist for the central kitchen plays a pivotal role in ensuring the production of high-quality food products that meet established standards and exceed customer expectations. This position is responsible for monitoring and maintaining quality assurance processes, conducting inspections, and supporting continuous improvement efforts within the central kitchen.

Key Responsibilities:

1. Product Inspection: Conduct thorough inspections of all food products at various stages of production, from raw ingredients to finished dishes, to ensure they meet quality and safety standards.

2. Quality Assurance: Develop and implement quality control procedures and guidelines, ensuring compliance with industry regulations and company standards.

3. Sampling and Testing: Collect samples for laboratory analysis or sensory evaluations, such as taste tests, to identify any deviations from the set quality benchmarks.

4. Documentation: Maintain detailed records of inspections, test results, and other quality-related data. Generate reports and share findings with relevant departments.

5. Problem Identification: Identify and report any issues, defects, or deviations from quality standards. Collaborate with production teams to address and rectify issues promptly.

6. Process Improvement: Provide input and suggestions for process improvement, and participate in cross-functional teams to drive continuous improvement initiatives.

7. Training and Education: Conduct training sessions for kitchen staff on quality control procedures and best practices, ensuring all team members are aligned with quality standards.

8. Food Safety Compliance: Ensure adherence to food safety regulations and standards, including HACCP, by overseeing and validating sanitation and hygiene practices within the kitchen.

9. Supplier Collaboration: Collaborate with procurement and supplier teams to monitor the quality of incoming ingredients and packaging materials, and implement corrective actions when necessary.

10. Equipment Maintenance: Participate in the maintenance and calibration of quality control equipment and tools used in inspections and testing.

Qualifications and Requirements:

· Proven experience in food quality control or quality assurance, ideally in a central kitchen or food production setting.

· Strong understanding of food safety regulations, including HACCP principles.

· Excellent attention to detail and analytical skills.

· Effective communication and teamwork abilities.

· Proficiency in using quality control tools, such as laboratory equipment and data analysis software.

· Problem-solving skills and the ability to drive process improvement.

· Knowledge of food production processes and ingredient characteristics.

· Willingness to work in a dynamic, fast-paced environment.

The Quality Control Specialist for the central kitchen is an essential contributor to ensuring the safety and satisfaction of customers by maintaining consistently high-quality food products. This role demands a keen eye for detail, a commitment to compliance, and a dedication to continuous improvement in food production processes.

EA LICENSE : 18C9520

EA REG: R1765753

• Check and verify food stock levels with the accepted level.
• Ensure that all service equipment is sufficient and clean in his section.
• Prepare, arrange and serve all food by using standard recipes, presentation instructions in accordance with the standard established.
• Carry out mise-en-place, preparation, cutting and deboning of meats, cooking and arranging of food as instructed.
• Report to the Chef De Partie on discrepancies or mistakes and make recommendations on improvements in his section.
• Clean the refrigerators and work tables, and ensure that his work station is clean at all times.
• Prepare food/store requisition in the absence of the Chef De Partie.
• Assist in food production in any other area as and when required.
• Assist in the preparation and checking of stocks during stock taking.
• Attend any training sessions that may be conducted from time to time.
• Any other duties may be assigned from time to time.

Job Description

As a head chef of nomVnom Bistro, you are responsible for the entire kitchen to delivery quality food and products for the guests.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising guests with special requests and demands.

Job Responsibilities

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

* Coordinates daily tasks with superior.

• 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 always of the highest quality.

• 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.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

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

• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

• Checks periodically expiry dates and proper storage of food items in the section.

• Guides and trains the subordinates daily to ensure high motivation and economical working environment.

• Assess quality control and adhere to restaurant service standards.

• Carry out any other duties as required by management.

• At least 3 years of working experience in the related field is required for this position.

Job Discription

1. Follow instructions and advice by Chef de Partie and Sous Chefs to perform job task
2. Adapt yourself to business needs (Flexible to work any day/shifts)
3. Remain focused and complete one task before switching to the next one
4. Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications
5. Adhere to all the standards of food presentation, production and portioning controls
6. Ensure quality of food items according to the standards in place
7. It includes ensuring all food items are in perfect sanitary condition
8. Applying “First in First out!” kitchen best practice
9. Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift
10. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service
11. Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues

Job Requirement

1. No experienced are welcomed
2. Required to work in shifts

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Profound knowledge of different kinds of beverages

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Brief description of the Restaurant

Bonding Kitchen established since November 2018 in Johor Bahru, Johor, Malaysia. In September 2020, we had opened our 1st outlet in Singapore. Originally, beginning as a home private dining concept, we have broadened it into a cosy eatery specializing in delicious modern Peranakan dishes with an atmosphere that encourages, well, bonding!

Our vision is to inspire multiracial people to live in harmony & peacefully through the most unique Peranakan cuisines which strongly represent the multiculturism of Singapore.

We focus on food quality & safety, great customer service and cosy dining environment.

Job Descriptions

• Support Chef De Partie / Sous Chef in running the kitchen operations
• Maintain high standards of sanitation, cleanliness and safety.
• Maintain high standard of personal hygiene
• Prepare & serve quality food by following strictly the preparations
• Manage Inventory and stock receipt
• Passionate in delivering quality dishes
• Communicate effectively across all teams from kitchen to front of house

Job Requirement

• Minimum culinary certificate or 1-2 years related working experience
• Must have Chinese wok skills
• Good communications
• Passionate in cooking
• Keen to learn and positive attitude
• Be punctual and well disciplined
• Full of energetic & spirit
• Ability to stand long hours and work in fast-paced environments.
• Able to work on weekend & PH and working hours may vary in accordance to opening hours
• Weekly rotation

Benefits

• Medical & Insurance benefit
• Staff discount
• Good career development
• Staff meal provided

Working hours

• 5.5 days per week (10 hrs per day, exclude 1 hr breaktime)

Our Client

Our client is a Market leader in the Hospitality Industry in Singapore and they are now seeking an experienced Legal Counsel to join their team in Singapore.

The Role

• Providing legal services and and conducting legal and compliance risk assessment
• Draft, review, negotiate and advise department team, business partners and service provider on contracts in accordance to the company's standards and policies, including ensuring statutory compliance with relevant company law
• Obtain and evaluate legal advice and counsel from local attorneys who are experts in hotel development and management contract issues when needed

To Qualify

• Candidate must possess at least a Bachelor's Degree, Post Graduate Diploma, Professional Degree, Law or equivalent
• At least 3-5 year(s) of working experience in the related field is required for this position.
• Preferably Managers specializing in Law/Legal Services or equivalent.
• Full-Time position(s) available.

If you're interested in this role, click 'apply now'

If this job isn't quite right for you but you are looking for a new position, please contact us @ + 6645 4540 / [email protected] for a confidential discussion on your career.

License No: 11C3510 / EA Reg ID: R1658237

Salary: $2100 - $2300

Location: Bishan (Nearest MRT - Bishan/Marymount)

Working hours: 6 days work week - 11am - 9:30pm (with break time in between)

Roles and Responsibilities

• Handle a diverse array of food items, including meats, seafood, poultry, and vegetables, utilizing various kitchen equipment such as broilers, ovens, grills, and fryers.
• Prepare ingredients for cooking by portioning, chopping, and appropriately storing them before use.
• Strictly adhere to food safety handling protocols and personal hygiene procedures. Regularly monitor and ensure the correct temperatures of both kitchen appliances and food, promptly reporting any issues to management.
• Prepare and cook food following prescribed recipes, upholding high standards in quality and presentation, and adhering to food preparation checklists.

Requirements

• Prior experience is not necessary; your willingness to learn is highly valued.

To submit your application:

Click 'Apply Now' or reach out to Jaslin at [email protected] via email. Please note that only candidates who have been shortlisted will be contacted for further correspondence. Wishing you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Poh Chew Leng, Jaslin | R22108798

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team