Total 29,610 F&B / Tourism / Hospitality job vacancies in Singapore

Restaurant Manager

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Mondrian Hotel


Job Responsibilities:

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Requirements:

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B / Restaurant service or equivalent
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

Job Description & Requirements

The Food Technologist Intern has the following job description:-

1. Assist the production team in maintaining daily document records upkeep for the FSSC 22k requirements.

2. Assist in R&D for shelf life extensions , taste , textures of foodstuffs as and when instructed.

3. Assist in printing labels , sorting and packing as and when required by production.

4. Other ad hoc requests as per management requirements.

The intern has to possess:-

1. A keen eye for detail in terms of visual product merchandising, food packaging design,

2. Excellent oral and written communications skills.

3. Resourcefulness to check up on regulatory requirements regarding food import legislation, food safety and other labelling , health, allergens criteria.

4. Preferably taking a course in Food Science or Food Technology with module in marketing, business and /or visual product merchandising.

Reporting to the Executive Chef and designates, the incumbent will be responsible to:-

• Handle kitchen operations according to business demand.
• Assist the Executive Chef in overseeing the preparation of items for Hotel café, club lounges and banquet events.
• Assist the Executive Chef in the planning and development of menus and recipes
• Supervise, train and develop staff, ensuring consistency in work performance.
• Ensure the quality control and presentation of all food items.
• Ensure proper handling and storage of all food items in accordance with hotel standards and sanitation / health regulations.
• Assist the Executive Chef in maintaining food costs and labour costs in the outlets concerned.
• Maintain high hygiene standard and regular checking on mise en plus and storage.
• Need to be more hand on person at kitchen.
• Create standard recipe card.

Requirements:-

• A minimum of 3 years of experience in a similar capacity in the hotel industry.
• A Certificate in Culinary Management and have proven records in delivering operating results in a Hotel.
• He/She should have excellent interpersonal and communication skills, be proactive and self-driven.

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

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

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

- Assists the Master Chef in the supervision and smooth operation of the Dim Sum kitchen including training, preparation and service of food and cleanliness and hygiene.

- Assists any sections when required.

- Manages food cost by adopting best practice

- Builds and leads an effective team

Job Responsibilities:

1. Ensure that all employees report for duty punctually, wearing the correct, clean uniform, shoes and name badge.

2. Assists in building an efficient team of employees by taking an active interest in the welfare, safety and development.

Assists in training the employees, ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

3. Supervises the employees of the department, ensuring that the correct standards and methods of service are maintained and continuously improved

4. Ensure that the departmental food cost & operational budget is strictly adhered to and all the costs are strictly controlled.

5. Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.

6. Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

7. Ensure the quality of food preparation is in accordance with the established standard.

8. Ensure the cost effective production of raw material so as to minimize wastage.

9. Checks all incoming food items to ensure consistency in quality of appearance and taste.

10. All outgoing dishes to ensure that the established standard is met before serving to the guests.

11. Checks food items/ingredient stock and prepares daily market list.

12. Ensure the highest hygienically standards in the preparation, storage and handling of food and equipment according to ENV standards

13. Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.

14. Prepares the weekly duty roster to maximize employees’ productivity.

15. Keep abreast of new products to improve on creativity and quality. Be innovative.

16. Maintains an accurate food recipe data.

17. Conducts interviews and makes selection of new applicants.

18. Conducts disciplinary action of staff.

19. Feedback to Master Chef / Director of Kitchen on the performance of staff.

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

Please be notified that only shortlisted candidates will be notified.

For more information, visit www.goodwoodparkhotel.com.

Thirsty for an alternative, fun and fulfilling working experience? Join our family (a small family with big dreams) as we tickle your intellect and get your creative juices flowing.

Responsibilites include:

Maintain a team-oriented personality with strong people management skills;

Be actively involved in food and drinks menu development and maintaining updated and accurate costing of all food and drinks prepared and sold;

Oversee the organization of kitchen and bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;

Work closely with the company’s management on supply ordering, maintaining costs, floor/kitchen efficiency & staffing;

Ensure all food and drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

Actively respond to and handle guest problems and complaints;

Trains new employees on restaurant standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

Ensure proper purchasing, receiving and storage standards in the bar and kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;

Ensure proper grooming and hygiene standards for all staff;

Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise;

Assist the company in expansion plans;

Generate profit & loss and consolidate accounts for suppliers;

Oversee hiring of part-time employees and manpower scheduling.

Requirement:

Excellent attitude and willingness to learn

Display integrity and initiative.

Team player with good communication skill

Proven restaurant experience needed

Hiring for three "The Oyster Bank" outlets.

Please include your email address and contact number in your resume.

Our client is in the F&B industry in Singapore. Due to their current expansion plan, they are looking for a Creative Graphic Designer to join their team, in hopes of developing the current high performing team. They are located in the Central.

Responsibilities:

• Envision and craft visually compelling marketing materials in harmony with the brand for online and offline platforms.
• Create and organize graphic content, overseeing the systematic archiving of all artwork files.
• Work with cross-functional teams to comprehend project requirements, ensure messaging is delivered clearly while adhering to brand principles.
• Collaborate closely with the marketing team to ideate campaigns and marketing collaterals.
• Handle food and event photography / videography, and develop multimedia content
• Support in creating, adapt and optimize graphics, visual elements, illustrations in line with the brand for diverse platform when required.
• Any additional ad-hoc duties as assigned.

Requirements:

• Minimum Diploma in Graphic design / Visual Arts or relevant field of study equivalent
• Proven graphic/visual design experience with a portfolio.
• Proficiency in design tools.
• Knowledgeable in UI/UX design principles would be advantageous.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Recruitpedia Pte. Ltd.

EA License No. 19C9682

EA Reg. No. R23115553 (Lai Hor Yan)

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

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

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

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

Vegetarians:

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

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

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

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

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

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

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

Chinees(Fried Rice,Noodles)

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

Snacks

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

Soup:

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

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

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

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

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

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

Salads:

All Types of Salads

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·Responsible for the overall daily food production and back of the house operations.

·Maintain and enhance manpower management by daily effective communication.

·Ensure that quality and wholesome food is served in the facility.

·Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance and Business Development

·Submit weekly and monthly financial/administration reports to the Unit Manager.

·Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·Attend weekly service meetings to improve and enhance service level.

·Evaluate and administer manpower plans, employee training & development.

·Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·Keeping Food Sampling and Daily Cooking Core temperature recordings.

·Ensure recording temperature for all refrigerators.

A mixologist is a professional bartender who specializes in crafting and creating unique and high-quality cocktails. The job description of a mixologist goes beyond the basic responsibilities of a regular bartender and involves a deeper understanding of various spirits, liqueurs, and mixers, as well as a creative flair for designing innovative and appealing drinks. Here are some key aspects of a mixologist's job description:

1. Drink Creation: Mixologists are responsible for creating new and inventive cocktail recipes. They experiment with different ingredients, flavors, and presentation styles to develop signature drinks that set the establishment apart.

2. Ingredient Knowledge: A deep understanding of various types of spirits, liqueurs, bitters, syrups, and other mixers is crucial. Mixologists need to be well-versed in the characteristics of different ingredients to craft balanced and flavorful cocktails.

3. Mixing Techniques: Mixologists are skilled in a variety of mixing techniques, such as shaking, stirring, muddling, and layering. They understand how these techniques affect the flavor and presentation of a drink.

4. Customer Interaction: Excellent customer service is a key aspect of the job. Mixologists often interact with customers to understand their preferences and recommend or create personalized cocktails based on individual tastes.

5. Bar Management: In some cases, mixologists may be involved in managing the bar, which includes inventory management, ordering supplies, and ensuring that the bar is well-stocked with the necessary ingredients and tools.

6.Presentation and Garnishes: Mixologists pay attention to the visual appeal of their creations. They use artistic garnishes, glassware, and presentation techniques to enhance the overall experience of the drink.

7. Menu Development: Mixologists may be involved in designing and updating the cocktail menu. This includes selecting drinks that complement the overall theme and atmosphere of the establishment.

8. Quality Control: Ensuring the consistency and quality of drinks is crucial. Mixologists need to maintain high standards in terms of taste, presentation, and overall drink experience.

9. Knowledge of Trends: Staying updated on current trends in the beverage industry is essential. Mixologists often attend workshops, tastings, and industry events to expand their knowledge and stay ahead of emerging trends.

10.Licensing and Compliance: Depending on the location, mixologists may need to adhere to local and state regulations regarding the sale and service of alcoholic beverages. This may include obtaining the necessary licenses and certifications.

Overall, a mixologist's role is to elevate the bar experience by creating exceptional and memorable cocktails, engaging with customers, and contributing to the overall ambiance of the establishment.

Job Highlights

• Attractive Remuneration Package
• Fast-paced environment
• Immediate Vacancies
• Uniforms and Meals provided

Job Description

Job Responsibilities

• Responsible for the day-to-day operations and administration of the restaurant.
• Daily roll-call with the service team to drive operations effectiveness, cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.
• Event planning and execution, work closely with kitchen crew to ensure food order is accurate and prompt during events service to ensure consistent exceeding of established standards and guest’s expectation.
• Set a monthly budget, manage food and labor costs
• Assume responsibility for the day to day operations of the restaurant to ensure efficiency and profitability
• Devise systems, set in-house policy and provide guidance and implement changes to ensure quality standards for service and food
• Ensure that all communication between the front and back of the house is accurate
• Develop cost-saving strategies to increase profit and manage labor costs
• Provide training to ensure performance objectives are met
• Provide leadership and team building for staff
• Investigate and resolve food quality issues and service complaints
• Discipline staff appropriately according to policies and procedures
• Create and maintain the staff schedule and track tardiness and absenteeism
• Prepare end-of-day reports and necessary paperwork
• Recruit and hire new staff as required
• Maintain high standards of store maintenances, quality control, and health & safety.
• Any other ah hoc duties assigned

Job Requirements

• Demonstrated a high level of initiative and leadership
• Sound knowledge of purchasing and stock control practices in relation to restaurant stock
• Positive, enthusiastic, and effective communication style with advanced personal communication skills
• Able to work in a fast-paced environment
• Willingness to work hours appropriate to support the operations of the restaurant schedule and additional activities

Interested candidates, please send in your updated resume with current and expected salaries to [email protected]

We regret that only shortlisted candidates will be notified.

Thank you for applying.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Reporting to the F&B Director, this role will operational procedures across the different outlets/brands adhered to company and governing regulations.

Key responsibilities

Operations

• Ensure that all the outlets and banquet are managed efficiently according to the established concept statements and adhere to company and governing policies & procedures.
• Assist in emphasizing the implementation of a flexible employee base, with the proportionate number of full time and part-time staff based on established business levels for the day.
• Delegate responsibilities to the team and ensure completion of tasks
• To represent the F&B department on the hotel's executive committee in the absence of the F&B Director
• Ensure that corrective actions be taken where necessary by Outlet Managers, Banquet Operation Manager and respective Head Chefs upon monitoring the service and food and beverage standards in all outlets and banquets.
• To assist and be available and on duty during peak periods and practice hands on management style.
• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the Food & Beverage operations.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. To ensure that these incidents are logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.
• To personally and frequently verify that guests in the outlets are receiving the best possible service.
• To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations.
• To be demanding and critical when it comes to service standards.
• To ensure that the outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guest’s needs and requests and service with a smile).

Financial

• To reinforce with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.
• To ensure that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
• To analyze daily revenue and monitor upselling strategies and recommend innovative promotions to achieve profit.
• To assist in preparing an accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.
• To constantly review operating standards and implementation of new and innovative ideas to optimize revenue and profits.

Administration

• To ensure that all departmental operations manual are prepared and updated as assigned.
• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.
• To conduct daily operations briefings with Outlet Managers and Food & Beverage Meeting in the absence of Director of Food & Beverage and Executive Assistant Manager.
• To ensure that all meetings are well planned, efficient and results oriented.
• To ensure that deadlines on all projects are met.
• To counsel and discipline subordinates in matter relating to misconduct, on the part of the subordinates, contrary to the terms and conditions of employment, decide on appropriate disciplinary action including termination of employment.

Requirements

• Diploma/degree /professional certificate in hotel management/F&B management from SHATEC or other recognized institutions
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• 3-4 years’ managerial experience in Food & Beverage/Hotel industry
• Adept at work in a fast paced environment
• Able to communicate fluently to execute upselling techniques

Mycelium Catering is the institutional catering arm of Food Inc – A veteran food provider with over 20 years of Food & Beverage experience spanning across various genres, from fine dining and casual eateries to catering and consultancy services.

We are looking for committed individuals to join the team at our catering premises.

Role - Chef de Partie

Location - Multiple Locations

Working Hours - Monday to Friday / 7am-5pm (occasional weekend events), closed Public Holidays

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Please send your resume to [email protected] indicating:

• position applied
• availability / notice
• last drawn & expected salary

Reporting to the Director of Human Resources, your job responsibilities include, but not limited to:-

Responsibilities:-

1. Administer on-boarding and off- boarding process.
2. Assist in the administration of employee confirmation, contract renewal, re-employment, employment certification letters, reference checks etc.
3. Source, screen and shortlist candidates and coordinate the selection process.
4. Experience in Work Pass application, renewal and cancellation.
5. Process resignations of employees and preparing leaver’s advice form
6. Prepare monthly payroll advice & e-claims report during payroll period.
7. Report & submit Work Injury Compensation claims.
8. Data entry of new hires into HRIS.
9. Verify and process Grab transport & Cabcharge invoice.
10. Update staff onboarding list.
11. Support Employee Engagement activities
12. Assist in completing MOM and other government surveys
13. Performs any other duties as may be assigned from time to time by the Management.

Requirements:

1. Diploma in Human Resources Management or equivalent.

2. Exposure to HR operational management in the hospitality industry is preferred

3. Able to start within short notice.

4. Proficient in Microsoft Office software such as Word, Excel and Powerpoint

5. Able to work independently and a team player.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Manage and maintain the hotel’s physical assets, including buildings, grounds, equipment, and systems.
• Coordinate repairs and maintenance with internal teams and external contractors.
• Ensure that all equipment and systems are functioning properly and efficiently.
• Conduct regular inspections of the hotel’s facilities and infrastructure to identify areas for improvement.
• Develop and implement preventative maintenance programs to ensure the longevity of the hotel’s assets.
• Maintain records of all repairs, maintenance, and inspections for compliance and reporting purposes.
• Manage and monitor utility usage and expenses, including water, electricity, and gas.
• Assist with the planning and execution of hotel renovations and upgrades.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Qualifications:

• Skills set certifications related to facility and management operations are required.
• Previous experience in hotel facility and management operations is preferred.
• Excellent communication and interpersonal skills.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Job Responsibilities include, but not limited to

1. Acquires knowledge in the understanding of Events Orders, policies and procedures to ensure that all functions are carried out to requirements and to the full satisfaction of the organiser.

2. Is responsible for the daily operation of an outlet or section of an outlet

3. Conducts roll calls for service staff to brief them of operational matters and to inspect their appearance.

4. Inspects the outlet, or the section of the outlet under his/her purview, before every service period to ensure that all mise en place is in order and that the outlet is ready for operation in all aspects.

5. Plans the station layout

6. Maintains an excellent standard of service in the area under their purview.

7. Handles and solves complaints. Reports all complaints, comments and compliments to the superior.

8. Handles enquiries pertaining to the outlet, takes reservation and is responsible for the allocation of tables.

9. Ensures the safety and well being of the public, staff, equipment and goods at all times.

10. Performs monthly stock take.

11. Initiates requisitions and transfers for foods and beverages as and when required.

12. Receives guests and provides service according to established procedures in a friendly and professional manner.

13. Acquires and maintains good knowledge of the food and beverage menu at the outlet.

14. Ensures that silverware, chinaware, glassware and other accessories are clean and in good condition.

15. Ensures that all side station, table and other furniture and fixtures are clean before, during and after service so that the outlet looks neat and tidy at all times. Rectifies any shortcoming if possible, or informs the immediate superior of such shortcomings.

16. Performs opening and closing duties as directed.

17. Adheres to NEA hygiene standard at all times.

18. Takes Food and beverage orders, sets in cutlery according to orders and serves these orders in a prompt manner.

19. Encourages repeat patronage and revenues by providing excellent service, by up selling and by recommending additional services and activities.

20. Handles billing for services rendered.

21. Performs bar service duties.

22. Assists in any other relevant duties pertaining to F&B services in any F&B outlet as assigned.

23. Maintains a high standard of personal appearance and hygiene at all times.

24. Reduces waste and expenses by handling all foods, beverages and equipment with care and diligence.

25. Acquires knowledge and briefs subordinates of F&B and Club activities and promotions and encourages members to order/patronise these.

26. Maintains warm, cordial and professional relations with members and their guests, without intruding into their privacy or discussing personal matters.

27. Assists in handling enquiries pertaining to other outlets or other departments, where possible.

28. Carries out any other related task assigned by the immediate superior.

* Only morning shifts (rotating weekends off)

CBRE Hotels provides a full service offer to clients and investors with business lines covering Valuation, Brokerage, Capital Advisors (Debt / Equity), Research, Feasibility Studies, Advisory, Operator Selection and Asset Management.

Due to expansion we are seeking an Analyst to support the CBRE Hotels Asset Management team across Asia. This will include conducting and documenting moderate to complex hotel financial analysis, as well as researching and writing business development and property marketing documents.

Key Responsibilities:

• To conduct real estate analysis on a broad spectrum of hotel assets and markets, including all segments of the industry throughout Asia.
• To gather and analyse data and interpret it in the context of the project (e.g. reconcile hotel financial statements, prepare income summary statements, and benchmark property financial performance against proprietary databases and/or field research).
• Assist in preparing appropriate financial projections for review using both the proprietary models and/or excel spreadsheets.
• To conduct investment analysis for hotel properties utilizing various methodologies such as Discounted Cash Flow, Direct Capitalization, Room Revenue Multiplier and Sales Comparison approaches.
• To assist with the production of proposal documents and marketing materials.
• During the course of an asset sale process, to organize and facilitate the distribution of specific due diligence materials to potential buyers.
• To maintain appropriate contact with clients through the preparation of regular marketing efforts.
• To track client intelligence via the maintenance of various internal databases.

Skills and Experience:

• Requires strong analytical and quantitative skills. Ability to comprehend, analyse, and interpret complex financial information and transactions. Knowledge of hotel financial statements, as well as real estate valuation terms and concepts, strongly preferred.
• Excellent written and verbal communication skills. Ability to effectively present information in written and verbal form to clients, both internal and external. Ability to provide efficient, timely, reliable and courteous service to customers.
• The ability to maintain and update industry knowledge for use in project-related work and professionally represent the firm as international experts in hospitality.
• Well-developed IT skills, with specific knowledge of Microsoft Excel and PowerPoint.
• Strong organization skills. Must be detail-oriented and able to multi-task.
• Degree-level qualifications.

Head Chef duties and responsibilities

The exact duties of a Head Chef depend on the size of the establishment they work for. Head Chefs who work in a smaller environment often have a more hands-on role and may need to take on duties that a Sous Chef would normally handle. In generally their main duties and responsibilities include:

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Staying up-to-date with culinary trends and kitchen processes

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Managing the inventory and ordering stock as needed

· Overseeing the maintenance of kitchen equipment and organising repairs when needed

· Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary

· Developing new dishes and overhauling menus to attract more clientele

· Ensuring that guests receive excellent service and enjoy their culinary experience

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Human Resource and Admin Executive - F&B Industry [3770]

Working Day: 5 Day (Mon - Fri)

Working hours: 9am - 6pm

Working Location: 22 Havelock Road

Salary: $2,800 - $4,000 (Depending on experience)

Job Description

Human Resource

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

Office Administration

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

Requirements:

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

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Hightlight:

• Cuisine: International Buffet, Japanese Fusion Style
• Salary: S$2,500 to S$4,000 (based on experience)
• Shift: Morning Shift starts from 5/6am. 5 days work in a week with long break hours.

Job Description:

• Support the Chef as a kitchen assistant
• Maintain cleanliness and hygiene of the kitchen and the work stations at all times
• Maintain the serviceability of all equipment used
• Manage mise-en-place in the kitchen
• Collaborate with the Head Chef to support the breakfast buffet operation
• Coordinate with the kitchen staff
• Ensure the kitchen runs smoothly
• Comply with the health and safety standards
• any other tasks as reasonably assigned by the direct reporting superior and/or company.

Job Requirements:

• Minimum 1-year kitchen assistant experience in any cuisine (Experience in preparing breakfast buffet, Japanese and Western cuisine will be advantageous)
• Ability to work under pressure and as part of a team
• Sound knowledge of food safety regulations
• Ability to pay attention to details
• Able to communicate in basic English(speaking)
• Willing to work on weekends and Public Holidays

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Works under the supervision of the Head chef.

- Performs inventory and supply ordering duties and assists in kitchen preparation.

- Preparation duties include mixing, chopping, grinding the batter, and basic cooking skills like tossing, frying, and steaming.

- Clean and/or ensure the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas, and the kitchen itself.

- Purchase and verify the quality and quantity of food and kitchen supplies required for daily activities and various functions.

- Estimate the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests.

- Plan, budget, provision, and maintain inventory

Job Requirements:

- Must work on weekends, public holidays, and night shift

- 5 years experience in related cuisine