Total 30,259 F&B / Tourism / Hospitality job vacancies in Singapore

Main Responsibilities

-Report to the Restaurant Manager

-Assist Supervisors and Managers in ensuring the smooth daily operation of the restaurant

-Ensure customers have a pleasant and memorable dining experience

-Constantly obtain customer feedback during operations to ensure satisfaction

-Monitor setup, maintenance, cleanliness and safety of dining areas

-Perform duties like ordering, serving, clearing and setting of tables

-Greet customers as they arrive and showing them to their table

-Perform opening and closing duties/checklists

-Promote sales and be familiar with promotions and menu

-Coordinate food service between kitchen and service crew

-Attend to customer complaints (if any)

-To handle cashiering duties

-Assist in bi-monthly stock take

-Assist to upsell promotions and PGR membership

-Constantly motivate & cultivate a team spirit in the restaurant

-Maintains utmost service standards and discipline/grooming among the service staff

-Supervise and train the service staff to Restaurant standards of excellence

̶Adhere to company’s standard operating procedures

-Required to act as Manager on Duty in absence of the Managers & Supervisors

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 3 years of relevant experience

-Strict sense of hygiene and safety standards

-Strong public relations skills

-Excellent interpersonal & communication skills

-A strong leader & team player

TSH and its subsidiaries and associated company (together, the” Sloshed Group”) is in the business of (i) operating a multi-concept chain of pubs and bars, and (ii) the import and distribution of spirits, wines and liquors. Sloshed Group currently operates several outlets covering six (6) concepts. Quaich Bar (4 outlets) and Signature Reserve with whisky as the main theme and The Other Room as our award-winning cocktail bar.

With Two (2) newly outlets just opened – Quaich Wanderlust@Hotel InterContinental Singapore and Quaich Capitol Whisky and Cigar Lounge@Hotel Kempinski, a luxury blend of a cocktail and whisky bar hidden in a corner of two of the finest internationally acclaimed hotels awaits the right candidates to enter with us into a world that is intimate and exclusive, yet complete in every way, with its finesse dripping from every drop of liquid in the glass, through every bite teeth, sinks our food offerings, while eyes glisten with awe a professional yet friendly service experience of a knowledgeable and passionate team.

Job Description & Responsibilities:

· Simple cooking food menu items according to standard recipes and SOPs.

. Ensure that all standard of food preparation and quality are met.

· Washing dishes and glasses.

· Ensure that the kitchen meets hygiene and safety standards.

. Any other ad-hoc duties assigned by the outlet manager.

Job Details:

· Working days: 5-day and 6-day alternate working system.

· Retirees are welcome to apply (Singapore Citizens only).

. 10 hours shift work per day till midnight.

Job Requirements:

· Prefer to have kitchen work experience and food hygiene certificate.

· Serious work attitude.

· Able to do standing work for long hours.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.
• Work towards achieving Sales targets with the team
• Keeping track on the daily sales collection and ensure it is being bank-in accordingly
• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.
• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.
• Conduct daily staff briefing and share information.
• Coach and motivate the team to maintain high morale.
• Maintians staff motivation levels
• Take an active role in the day-to-day training and development of the team
• Plan weekly duty roster and assign staff for daily operations.
• Check tasks assigned are completed as per standards.
• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up
• Check to confirm daily tasks are completed
• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.
• Check all equipment are maintained and in good working order.
• Oversee the smooth running of the operations to ensuring operation efficiency
• Ensure all areas of the restaurant remain clean and free of clutter.
• Coordinate with purchaser for orderings such as beverages, and-stock.
• To order and maintain stock levels to avoid stock outages.
• Coordinate with Chef on group booking.
• Prepare all reports required including but not limited to:
• Sales Reports & Tracking
• Duty Roster and Attendance records
• Part time and OT records, Inventory reports, All other related reports
• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.
• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.
• Maintain a constant focus on providing excellent, memorable guest experiences.
• Compiled feedback lists and follow through
• Monitor and report on all feedback including online channels
• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.
• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team
• Practice sales selling techniques to increase revenue.
• Courteous and patient
• A team player and works well with people
• Able to work under pressure
• Mature pleasant personality and can make sound decisions.
• Ability to work in a fast-paced environment

REQUIREMENT

• Candidate must possess at least 5 Year(s) of working experience in the related field
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Candidate will act as a Management for this job position.

Position Overview

Prepare and serve alcoholic/non-alcoholic beverages orders to guest in a courteous and efficient manner.

The Role

A. Prepare Beverages

1. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the Bar
2. Maintain knowledge of the characteristics and description of every wine/champagne by the glass and major wines on the wine list
3. Prepare a variety of alcoholic and non-alcoholic beverages
4. Maintain drinkware and beverage equipment needed for beverage preparation

B. Deliver Guest Experience

1. Provide guest with an enjoyable experience
2. Address guests' queries on different types of beverages
3. Recommend alcoholic and non-alcoholic beverages and food pairings to guests
4. Review and update menus and wine lists.

C. Maintain Hygiene, Safety and Standards

1. Follow the organisation's personal, food and beverage hygiene standards

Talent Profile

1. 2 years' experience as a Bartender
2. Possess food hygiene certification
3. Ability to understand guests' service needs
4. Ability to suggestively sell beverages and wines
5. Ability to do customized drinks

Position Overview
The Capella Connects Executive handles reservations enquiries and communications from guests, travel agents, and referral networks.

The Role

1. Answer questions regarding hotel facilities and services, airline partnerships, local attractions, directions, etc.
2. Communicate pertinent guest information to designated departments/personnel
3. Pass on requests in a timely and accurate manner to appropriate colleagues
4. Process reservations by email, telephone, central reservation systems referral or from the sales/catering office, other hotel departments, and travel agents
5. Enter all sales booking and group contracts on a timely basis
6. Create and maintains reservation records by date of arrivals
7. Prepare letters of confirmation
8. Process cancellations and modifications and promptly
9. Process and monitor advance deposits/prepayment on reservations

Talent Profile:

1. Strong customer service skills
2. Strong verbal and written communication skills
3. Willing to work a flexible schedule including weekends
4. Experience in hotel property management systems as well as extranets and central reservations systems and their functionalities

• Monitor food cooking machines and make adjustments to the controls for devices such as boilers, ovens, fryers and cookers
• Program kitchen equipment to operate according to company and recipe standards and make changes to cooking temperature and time
• React to any type of alarms or malfunctions of the equipment and operate the shut-off switch when necessary
• Load raw ingredients into the cooking machine and measure the amount needed by following company recipes and industry standards
• Comprehend written instructions and recipes from the company when putting together ingredients and starting a new batch of products
• Remove the finished product from the production line and push batches to the next step of the process for packaging
• Verify that each finished item meets the quality standards of the company by observing the size, shape and luster of each snack item
• Sanitize all materials and machinery parts at the end of each shift and clean the workspace at the worker station by following company cleanliness standards

JOB RESPONSIBILITIES 工作职责:

• Arrange, restock, monitor, report all stock levels and to ensure company products receive high level of visual merchandising with ample stocks in supermarkets.
• Manage stock freshness at all stores.
• Build good working relationship with supermarket managers and staff.
• Ensure that promotion programs are carried out in accordance to company specs.
• Assist in company atrium’s roadshows when required
• Able to handle English, Mandarin & Dialect speaking customers when required
• Other ad-hoc duties as assigned

JOB REQUIREMENTS 工作要求:

• Possesses at least O Level or equivalent.
• Min 2 year of working experience in related field
• Own vehicle preferred
• A good team player and possesses the ability to work with minimal supervision.
• Positive attitude, meticulous, honest and able to work independently
• Fast and efficient, comfortable multi-tasking and working in a fast-paced environment
• Able to multi-task, meticulous, with an eye for detail.

Job Description

Main Responsibilities

-Report to the Restaurant Manager

-Assist Supervisors and Managers in ensuring the smooth daily operation of the restaurant

-Ensure customers have a pleasant and memorable dining experience

-Constantly obtain customer feedback during operations to ensure satisfaction

-Monitor setup, maintenance, cleanliness and safety of dining areas

-Perform duties like ordering, serving, clearing and setting of tables

-Greet customers as they arrive and showing them to their table

-Perform opening and closing duties/checklists

-Promote sales and be familiar with promotions and menu

-Coordinate food service between kitchen and service crew

-Attend to customer complaints (if any)

-To handle cashiering duties

-Assist in bi-monthly stock take

-Assist to upsell promotions and PGR membership

-Constantly motivate & cultivate a team spirit in the restaurant

-Maintains utmost service standards and discipline/grooming among the service staff

-Supervise and train the service staff to Restaurant standards of excellence

-Adhere to company’s standard operating procedures

-Required to act as Manager on Duty in absence of the Managers & Supervisors

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 3 years of relevant experience

-Strict sense of hygiene and safety standards

-Strong public relations skills

-Excellent interpersonal & communication skills

-A strong leader & team player

Overview:

You will be responsible for the day-to-day operations and financial aspects of the establishment. The role requires decisive decision-making to maintain operational standards and effectively implement the store's vision through adept management of both managers and team members.

Work Schedule:

• Weekly Hours: 44 hours
• Working Days: 5 days

Key Responsibilities:

1. Optimize Service Flow:Facilitate service flow to optimize Safety, Cleanliness, Quality, and Speed.
2. Food Safety and Facility Maintenance:Ensure honest execution of food safety checks, enforce safety protocols, and maintain facilities and equipment meticulously, with a strong emphasis on restaurant hygiene before, during, and after shifts.
3. Team Member Development:Address team members' weaknesses through comprehensive training, development planning, and, when necessary, disciplinary measures.
4. Training Program Execution:Oversee the seamless execution of training programs, utilizing one-on-one coaching and training methodologies. This includes all aspects from interviewing and talent assessment to appropriate recruitment.
5. Employee Guidance:Provide guidance to employees throughout the training manual, covering orientation through to certifications.
6. Management of Support Functions:Manage support functions such as Marketing, Purchasing, Inventory, HR, Payroll, and P&L Analysis.
7. Inventory Management:Regularly conduct stock counts and initiate orders from vendors to uphold optimal inventory levels.

Interested candidates can Whatapps +65 90850773

EA License 22C1383

EA Personnel R22110043

• Maintain the cleanliness and general upkeep of Kitchen.
• Monitor, train and supervise all team members’ actions regarding safe food production.
• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
• To complete daily order lists to ensure quality food ordering while maintaining budgeted costs.
• To ensure quality & quantity levels are maintained.

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 3 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please include the info as follow in your updated resume.

• Reason for leaving (all past & present employment)
• Last drawn salary
• Expected salary
• Availability/notice period
• A recent photo

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

1. Training staff to follow our eating establishment procedures.

2. Maintaining safety and food quality standards.

3. Keeping customers happy and handling complaints.

4. Organizing schedules.

5. Ordering food, materials and other supplies while stay within budget limitation.

6. Keep our eating establishment running smoothly, increase profitability and sale growth.

Responsibilities:

1. Diligently execute checklists, requisitions, and opening/closing procedures for each shift.
2. Adhere to service standards, employing appropriate protocols in guest interactions.
3. Conduct regular facility and kitchen inspections to ensure optimal food quality and service. Adjust product temperatures, appearance, and taste as necessary.
4. Maintain a positive and informative communication style with guests and colleagues. Provide accurate information and assistance while listening attentively.
5. Demonstrate proficiency in handling cash transactions, strictly following established procedures.
6. Support the manager in promotional activities, stay updated on relevant information, and contribute to the planning of special events.
7. Monitor team performance and offer guidance for improvement when necessary.
8. Possess a comprehensive understanding of Food & Beverage operations, overseeing both supervision and guest interactions.
9. Exhibit effective English communication skills, both verbal and written, in interactions with guests and colleagues.
10. Take responsibility for the storage of restaurant supplies.
11. Prioritize tasks effectively to ensure smooth day-to-day restaurant operations.
12. Foster a collaborative team environment, contributing positively as a team player.

Working hours/days: 44 hours/week, 5 days

Other benefits:

• $80 monthly Performance Incentive (T&C applies)
• Profit Sharing Incentive
• Variable Performance Bonus
• 2 Staff Meals provided

Interested candidates can Whatapps +65 90850773

EA License 22C1383

EA Personnel R22110043

Job Responsibilities:

• Responsible for ensuring a positive guest experience
• Ability to courteously and efficiently interact and serve guests to ensure their satisfaction while dining, in accordance with all Company standards, policies, and procedures.
• Fully understands the restaurant’s concept other specifics of the Company
• Engage with guests as they make food and beverage decisions
• Serve food courses and beverages to guests
• Pick-up used plates and cutleries and clean tables as needed to ensure a clean dining area
• Enter orders, deliver food and beverages, process payments
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation,cleanliness, and creating a positive, productive working environment
• Manage time effectively with minimum supervision.
• Assist the Managers and/or Supervisors in ensuring that the Steps of Service are met and executed by all restaurant staff members.
• Practicing excellent communication management

Requirements:

• Completion of at least high school "O" Level, Diploma in any field
• At Least 2 years in related field
• Good Interpersonal and Communication Skills
• Superior Food and Beverage Knowledge

• Monitor food cooking machines and make adjustments to the controls for devices such as boilers, ovens, fryers and cookers
• Program kitchen equipment to operate according to company and recipe standards and make changes to cooking temperature and time
• React to any type of alarms or malfunctions of the equipment and operate the shut-off switch when necessary
• Load raw ingredients into the cooking machine and measure the amount needed by following company recipes and industry standards
• Comprehend written instructions and recipes from the company when putting together ingredients and starting a new batch of products
• Remove the finished product from the production line and push batches to the next step of the process for packaging
• Verify that each finished item meets the quality standards of the company by observing the size, shape and luster of each snack item
• Sanitize all materials and machinery parts at the end of each shift and clean the workspace at the worker station by following company cleanliness standards

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

Bonjour! We are MERCI MARCEL, a relaxed French social destination bringing dining & shopping experience in unique design spaces. Today we have 6 outlets and we are looking for passionate & driven individuals to join in on Marcel's adventure! As we grow, so do our people.

Be a part of our diverse and extraordinary kitchen team, You bring skills and a customer-centric mentality, and we'll bring the tools and environment you require to ensure consistent and quality food is delivered to our guests’ from behind the scenes. If you’re up for a challenging yet rewarding experience, say hello to us now!

Outlets:

Merci Marcel – Club street, Orchard, Tiong Bahru & East Coast

French Fold – Telok Ayer & Orchard

What you get:

• 5 day work week | 44 hours work week, no split shift
• Location: East Coast Outlet- 171 E Coast Rd, Singapore 428877
• Salary range: S$4,000 - S$5,000
• Benefits: Health insurance, Dental Incentive ($200/year), Monthly Incentive Program (KPI up to $350), Daily Meal Allowance ($7), Staff discount and Referral Incentive Program (up to $400), Welcome & Birthday Vouchers, Classpass membership, Increment upon confirmation & Long Service Incentive
• A dynamic & innovative French Company with audacious ideas to bring new French concepts in Singapore.
• A company with values: meritocracy, innovation, responsibility & sincerity
• Opportunities to progress internally
• Training: Training & Development and Individualised Career Plan provided

What you will do:

· Responsible for managing the daily operations in the kitchen

· Develop and implement new culinary trends, direct & design plating techniques to ensure excellent customer service and welcoming environment

· Oversee inventory, ordering of food supplies & kitchen equipment to ensure effective use of all resources, budget control and minimise wastages

· Monitor and enforce hygiene work practices to ensure that employees follow standards and regulations

· Provide guidance and direction to subordinates, including setting performance standards and monitoring performance

· Actively responds to and handles guest complaints or feedback in a professional manner.

Skills & Experience:

· Diploma/Cert. in Culinary in recognised institutions or related field

· Min. 5 years working experience in the same capacity

· Knowledge of various cuisines with French culinary techniques and modern trends is a plus

· Excellent kitchen planning skills and good understanding of F&B marketing

· Self-driven, service-oriented, good leadership qualities and have a strong work ethics

· Strong communication and leadership skills

Position summary statement

Reporting to the Executive Chef and/or his designate, the Executive Chef, Japanese cuisine responsibilities include providing leadership in the culinary sector of the hotel and uses perception and creativity to not only maintain, but exceed the existing standards of the hotel.

You will be the visionary leader behind the culinary excellence that defines our dining experience. Your role involves crafting authentic and refined Japanese menus, showcasing mastery in presenting specially sourced ingredients from Japan. If you are a culinary artist with a passion for Japanese gastronomy and the ability to create exquisite dining experiences, we invite you to be the culinary maestro at Keyaki

Key Responsibilities:

• Curate and elevate Japanese menus that align with the restaurant's commitment to authenticity and refinement
• Introduce creative and seasonal offerings, showcasing your culinary expertise
• Lead and inspire the culinary team to maintain the highest standards of excellence in food preparation and presentation
• Foster a collaborative and innovative kitchen environment
• Implement and uphold strict hygiene, safety, and quality standards
• Conduct regular quality checks to ensure consistency in every dish
• Interact with guests to understand preferences and tailor dining experiences to exceed expectations
• Continuously seek feedback for refinement and improvement
• Collaborate with local and international suppliers to source premium and authentic Japanese ingredients
• Ensure a sustainable and quality supply chain
• Comply with Hotel’s SOPs and local regulations
• Responsible for service quality, food quality, cost controls, menu and pricing strategy
• Keep abreast with global and local foodservice industry trends and action plans to incorporate these trends into the business

Requirements:

• Proven experience as an Executive Japanese Chef, in a luxury Hotel / restaurant
• In-depth knowledge of Japanese culinary traditions, ingredients, and techniques
• Creative flair and the ability to introduce innovative elements to traditional dishes
• Strong leadership and team management skills
• If you possess a deep passion for Japanese cuisine and boast a successful history as an Executive Chef, we invite you to share your resume and a cover letter outlining your pertinent experience.

• MNC
• 5-day work week
• Opportunity to lead a production team to contribute for wider business
• Proven experience in Foodservice industry
• Be part of the organization's management team

Our client, a leading quality food provider and wholesaler, is looking for an experience leader to join their growing business as Plant Manager.

RESPONSIBILITIES:

Operations Management

• Have oversight of and final responsibility for production operations.
• Ensure production planning is in line with forecasted product requirements and considers changing usage patterns.
• Ensure planning is in place to balance high service levels and customer responsiveness against minimal over-time and unplanned cost.
• Maintain labour productivity, balanced with maximum raw material utilisation and order DIFOT.
• Minimise inventory for both raw material and finished product while maintaining exemplary stands of DIFOT order fulfilment.
• Monitor data and key performance indicators closely to identify operational, yield/waste, cost and quality concerns to be further validated.
• Work with production managers and teams directly to identify root cause and implement corrective actions for any processes that show strain or poor standards of quality and/or productivity.

Productivity Management

• Provide continual focus to the opportunity to improve and maximise productivity while remaining committed to customer and service centricity.
• Invest deeply in understanding technology and automation development related to the processing activities and the opportunities to utilise process improvement and automation to improve productivity and reduce manual processing.
• Implement approved investments.
• Prioritise staff training and skills improvement as a means to continual improvement in production alongside career development for team members.

Product Development

• Work closely with sales, business development and production teams to identify the optimum product recipe including fit for purpose raw material, labour inputs and suitability for the required application.
• Identify utilisation opportunities for waste streams to deliver additional profitability to the processing P&L.
• Be innovative with new product opportunities and advancements in recipe and processing approach to produce higher quality products at a cost-effective price.

Inventory Management

• Ensure the best possible state of raw material sourcing, supply and cost, working closely with relevant business development and procurement managers to secure the needs of the production business.
• Ensure inventory is maintained at optimised levels to maximise working capital position for the company. Maximise stock turns and minimise SLOB stock.
• Ensure raw material inventories reflect appropriate levels for uninterrupted production at the forecasted volumes.
• Support raw material sourcing from suppliers across the wider business, ensuring the best possible terms from suppliers using competitive and market awareness.

Quality and Food Safety

• Champion the highest standards of quality in the processing business.
• Ensure all quality concerns are properly investigated, documented appropriately and resolved as quickly as possible.
• Exceed all expected standards of cleanliness of all operations including environment, machinery, team and process activities.
• Comply with all certification requirements to which the operation is subject, whether mandatory or voluntary.
• Ensure the operations is prepared for and passes any internal or external audits.

Workplace Safety

• Promote and facilitate Health, Safety and Wellness across all functions, collaborating with managers, employees and contractors to ensure regulatory compliance is achieved, as well as the embedding of an uncompromised workplace safety culture.
• Ensure all employees and sub-contractors are suitably trained/competent to carry out the prescribed task and that the necessary licenses/certificates of competence are in force and appropriate.
• Ensure any workplace safety concerns arising both informally and formally are properly investigated and resolved and documentation is prioritised to correctly record the concern, action and outcome.

Asset Management

• Maintain a detailed list of all fixed assets and their current operational use, constraints and capacity.
• Ensure repair and maintenance of plant and equipment is up to date and delivered cost-effectively.
• Maximise asset utilisation throughout useful life including planned replacement.
• Ensure all machinery warranty requirements are fulfilled.
• Negotiate with suppliers for best possible terms.

Staff Management and Development

• Lead a production management team with the required skills, an appetite to learn and a high degree of enthusiasm for the contribution the Processing business operations make to the wider business.

Management & Financial Oversight

• Ensure all company policies and practices are fully adhered to by all members of the production teams including SOP’s for workplace safety, food safety, system management, capital expenditure requirements, team management and HR guidelines.
• Prepare the annual budget and work with the production teams to operate within budgeted cost and overhead controls and exceed profitability targets.
• Understand all operating expense drivers and strive to minimise expenses without compromise to safety or quality.

REQUIREMENTS:

• Diploma / Bachelor's Degree in Business Administration, Supply Chain, Food Science, or related field.
• Minimum 8-10 years of relevant experience within food processing / food manufacturing / FMCG industry.
• Experience in managing production teams and implementing process improvements.
• Knowledge of food safety standards and regulations.
• Familiar with requirements of Halal certifications and any other relevant certifications.
• Familiar with workplace safety, capital expenditure, inventory management, etc.

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday, Office Hours
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or call your Friendly Consultant, Florence at 6590 9906 or WhatsApp 8655 6810 for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

Brief description of the Restaurant

Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience.

His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.

In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.

Job Descriptions

• Preparing, cooking and presenting high quality dishes within the specific section
• Preparing meat, fish and vegetables
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Ability to perform under pressure

Job Requirements

• Minimum 2 years working experience in a fine dining establishment
• Knowledge of Japanese Ingredients a plus but not strictly necessary
• Food hygiene certificate

Working hours

• 5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working

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 delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

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

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

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

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

NorthLight School aims to be a choice school to prepare youth for life and living. Regardless of their starting points in life, we believe that they can SHINE. We invite mission-minded individuals with the requisite skill sets and experiences to join our team to help these students on their education and life journey to achieve success.

TEACHER - HOSPITALITY SERVICES

Main duties and responsibilities:

• Mentor students to develop their capabilities in hospitality services.
• Inspire students to have confidence and advise them on their career path.
• Design effective instructional materials to enhance students' learning.
• Create conducive and industry-oriented learning environment to develop students' thinking and maximize their learning abilities.

Requirements:

Basic

• Diploma/Degree holder in Hotel, Food & Beverage Operations, Culinary or equivalent.
• At least 3 years of work experience in hotel or F&B industry.
• Knowledge and skills in F&B operations, housekeeping, and customer service.
• Knowledge and skills in food preparation and kitchen practice for the position of Teacher (Chef).
• Team player with excellent interpersonal and communication skills.

Advantageous

• WSQ ACTA and/or DACE qualifications.
• Knowledge and skills in making pastry and baking.
• At least 2 years of teaching experience.

We offer:

• 5-day work week
• Learning and development opportunities
• School holidays scheme

If you want to perfect your Viennoiserie skills, Tiong Bahru Bakery is the perfect place. We offer world-class bakery training to build our teams' knowledge, and being part of the Spa Esprit Group also means that there is an opportunity for promotion and growth across the company to our sister restaurant brands.

Our people aren't robots, we empower people to be themselves, and let their personalities, ideas, and creativity shine. We take care of our people, we work hard to understand our team members as individuals to set everyone up for success.

Roles and responsibilities

1. Supervise the Viennoiserie staffs by ensuring that tasks given to them are completed in a quick and safe manner.
2. Responsible for the quality, taste and presentation of the food in accordance with the standards.
3. Responsible for the development of recipes, the post-launched evaluation and revision.
4. Ensure that adequate resources, i.e. manpower, materials and equipment, are available for the efficient production and presentation of all food and beverage items
5. Ensure accurate use and maintenance of all the production and kitchen equipment.
6. Continuously seek out opportunities for cost cutting and efficiency though review, analysis and feedback.
7. Ensure high food hygiene standards in the kitchen.
8. Supervise Viennoiserie staff to ensure that they perform their jobs.
9. Provide training to upgrade the skills of the Viennoiserie staff and ensure they have good product knowledge.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class certified coffee, wine, bakery, food and leadership training
• Overseas expansion exposure opportunities
• Meal allowance and amazing coffee for free all day!
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave
• Night shift allowance
• Early morning transport provided

Responsibilities:

• Build a competitive edge and reach profit and sales goals.
• Create and expand new account by offering expert customer support.
• Meet sales goals and expand client base.
• Gather data about businesses from markets and customers.
• Conduct sales visits and presentation of products to provide support and manage the primary account.

Requirements:

• Min 'O' Level or it’s equivalent
• At least two years related sales experience
• Previous sales experience in trading/packing material is an added advantage
• Good communication skills

Interested candidates who wish to apply for the advertised position, please click 'APPLY' to send in your resume.

EA License No: 13C6305

Reg. No.: R1874608

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

BASIC FUNCTION

Assists the Outlet Manager in the administration, operations and profitability of the designated outlet under his care. Directs, control and motivate associates to ensure an efficient and profitable operation, providing associates with feedback when necessary.

To assist the Outlet Manager and/or Bar Manager in providing the highest standard of F&B quality in line with Four Points by Sheraton Singapore, Riverview and Starwood F&B standards for the brand.

To train, motivate and lead the associates / team members assigned to him.

DUTIES & RESPONSIBILITIES

1. Assists in planning, co-ordinating and supervising activities of associates in restaurant.

2. Ensures that facilities of the outlet conform to sanitary regulations.

3. Aware of the importance of sales volume and ensures that every effort is made by the associates to maximize sales for the outlet.

4. Sees to it that service procedures are set up and kept up-to-date and that there is constant on-the-job training.

5. Conveys to the Executive Chef any guest criticisms on quality of food, its temperature and appearance.

6. Suggests and promotes menu items, beverages and wines.

7. Reports any exceptional occurrences without delay to the Outlet Manager/ Assistant F&B Manager.

8. To attend all training and upgrading modules which may be assigned from time to time in order to provide the highest service standards for the brand.

9. Anticipates heavy business times and organizes procedures to handle extended waiting lines.

10. Anticipates guests’ needs, responds promptly and acknowledges all guests however busy at any time of the day. Promotes positive guest relations at all times.

11. Ensures that soiled or damaged equipment is not put into use, watching particularly for chipped or cracked dishes, glasses and damaged linen.

12. Checks maintenance of all equipment located or used in the areas under his supervision and requests immediate repairs where indicated. Makes every attempt to prevent the loss or damaged, for any reasons of hotel property.

13. Checking stock levels and ordering supplies in the absence of the Outlet Manager.

14. Co-ordinates music playback on various platforms and entertainment ensuring correct volume appropriate to guests and in-line with the various governing agencies/licences.

15. Looks into complaints concerning food and services.

16. Handles guest complaints, resolves and ensures guests’ satisfaction.

17. Conducts daily line up (briefing) and reviews all information in the absence of the Outlet Manager.

18. Monitors associates performance in all phases of service and job functions, ensuring all procedures are carried out in accordance to the Outlet and In-Room Service standards, provides direct coaching when necessary.

19. Provides feedback to associates on their performance. Handles disciplinary problems and counsels employees.

20. Fosters and promotes a co-operative, positive working climate, maximizing productivity and increasing employees’ morale.

21. Performs other duties assigned by the Management.