Total 29,236 F&B / Tourism / Hospitality job vacancies in Singapore

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.

• Roasted Chef (Cantonese Cuisine)
• Working Day: 5.5 working days (60 hours/ week)
• Location: MBS
• Salary: $3,800 to $4,500 (depending on experience)

Interested applicants can also send your resume to WA:+65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Scope:

• Preparing, cooking, and presenting various roasted meat dishes
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• Properly store and handle all food items to prevent contamination
• Collaborate with suppliers to source the best quality meats and ingredients

Requirements:

• Preferably more than 5 years relevant experience in Cantonese restaurants
• Able to work on weekend and public holidays

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients under direction from Head Chef
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers

The chief cook supervises the behaviour of kitchen staff and conducts quality control on all meal preparation activities. This includes inspecting pre-prepared items, ensuring that they meet quality standards, tasting meals before they leave the kitchen and visually inspecting dishes after completion.Oversee the daily process of running and managing food preparation for kitchen.They direct kitchen stand handle all food related issues, including checking up on food supplies, planning menus, and creating new recipes. He is ensures the kitchen is orderly and assists. Cook to ensure meals are prepared on time. Must be working with a team.

Requirements and skills :

Past experience as a working chef.Advanced knowledge of the culinary arts. Perfectionism in sanitation and quality control. Portfolio of creative, unique dishes.Expert ultitasking ability.Great leadership and interpersonal skills.Ability to run stocktaking and place orders for resupply.Exemplary work ethic in a high-pressure environment.Passion and pride for delighting people with food.

Skills : Proven work experience as a Chef or Cook.Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).Advanced knowledge of culinary, baking and pastry techniques.Leadership skills.Ability to remain calm and undertake various tasks.Excellent time management abilities.Up-to-date knowledge of cooking techniques and recipes.Familiarity with sanitation regulations.

We are building a diverse team for a chef-centric lifestyle restaurant, opened in Q2 of 2023 in the CBD/Chinatown area. Focusing on contemporary Southeast Asian cuisine, we strive to preserve the heritage as well as provide exemplary guest experiences with warm hospitality. We are looking for honest, keen and passionate individuals who share and believe in our philosophy and values.

The upscale restaurant is headed by the Chef Owner with 20 years of professional restaurant experience, ranging from Michelin-starred restaurants to five-starred hotels.

Commis Cook

• Work in an organized and systematic manner to learn about the kitchen basic operations and food preparation, while keeping the kitchen clean and stocked
• Set-up the kitchen for the day’s business by setting up equipment ready for use, preparing necessary products and laying out all necessary utensils
• Properly prepare, slice and portion food items for use
• Properly prepare each customer’s orders according to recipe and standard preparation time
• Operate each piece of equipment observing proper safety precautions
• Clean the kitchen and store all products at the end of the day
• Ensure that all weekly cleaning assignments are completed according to schedule
• To undertake any other duties and responsibilities assigned by the management

Requirments

• Min Secondary education
• 1 year of relevant working experience

Staff Benefits

• Variable Bonus
• Annual Leave (Min 14 days)
• Uniforms provided
• Birthday Leave & Voucher
• Staff Discount
• Medical & Dental Benefits
• Career Progression

*T&C applies

Benefits:

• Basic $3000 to $4000 + Overtime
• 5 Days, Mon – Fri
• MNC with better working environment
• Variable Bonus

Job Scope:

• Prepare and cook a variety of cafeteria dishes/catering event up to 50 - 100pax.
• Coordinate with kitchen staff to ensure the kitchen has enough ingredients and supplies for daily use.
• Communicate with event organizers to understand catering needs and suggest menus.
• Assist in planning and executing catering events, including customised menu and overseeing food production.
• Maintain cleanliness and organization in the kitchen.
• Ensure proper food setup and presentation follow hygiene and safety standards.
• Perform other duties as assigned by the supervisor or management.

Job Requirements:

• Possess Diploma from SHATEC, SUNRISE or SHRM is a plus.
• Candidate with relevant experience with local catering and F&B needs and operation.
• Possession of a certificate from a recognized culinary institution/ valid Food Hygiene certificate

To Apply, kindly click on the "APPLY NOW" button and job details.

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Chia Choon Wing (R23112010)

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.

Job Responsibilities: -

• Assist the teachers in preparation of food for the day-to-day lessons, or whenever necessary for lessons/ school.

• Receive groceries and ensure food is hygienically stored and food storage areas are kept clean.

• Maintain correct stock levels, ensure stock rotation and all stock is clearly labeled to include expiry dates.

• Inform teachers should there be insufficient ingredients.

• Ensure high standards of hygiene and safety are maintained at all times in the two kitchens and staffroom through daily cleaning, including sweeping and mopping the floors, monitoring of kitchen equipments, and weekly wiping of the windows.

• Ensure all crockery, utensils and cloths are washed after use.

• Daily disposable of the garbage bags to bins outside the kitchens.

• Able to work well independently as well as within a team.

• Maintain excellent health and hygiene procedures on food preparation.

• Perform stock-take duties of consumables such as detergents.

• Any other duties assigned by teachers, HOD and School Leaders.

Required qualifications, skills, and experience: -

• Should have O-level education or equivalent.

• Good communication skills in verbal and written English.

• 1 year of work experience in basic food handling & preparation in kitchens of a MOE school or commercial kitchen.

Chef De Partie

Salary: $2,800-$3,000
Working Days and Timing: 5.5 Days per week, Based on Roster

Location: Purvis Street (Near to City Hall / Bra Basah)

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

1. Manage Daily Operations: Oversee and manage daily operations of the food production process to ensure efficient and timely production.

2. Quality Control: Implement and maintain strict quality control measures to ensure all products meet company and regulatory standards.

3. Inventory Management: Monitor and manage inventory levels, ensuring raw materials are available when needed and minimizing waste.

4. Staff Supervision: Supervise, train, and mentor production staff, ensuring they adhere to safety and production protocols.

5. Process Optimization: Continuously evaluate and improve production processes for efficiency, cost reduction, and quality enhancement.

6. Regulatory Compliance: Ensure all production activities comply with health, safety, and food safety regulations, including HACCP and other relevant standards.

7. Equipment Maintenance: Coordinate regular maintenance and repair of production equipment to minimize downtime and ensure operational efficiency.

8. Production Planning: Develop and implement production schedules to meet demand while optimizing resource utilization.

9. Cost Management: Monitor production costs and implement cost-saving measures without compromising quality.

10. Problem Solving: Identify and resolve production issues promptly to avoid disruptions and maintain product quality.

11. Supplier Coordination: Work with suppliers to ensure timely delivery of raw materials and negotiate favorable terms.

12. Health and Safety: Enforce health and safety protocols, conduct regular safety audits, and ensure a safe working environment.

13. Waste Management: Implement effective waste management practices to reduce production waste and promote sustainability.

14. Record Keeping: Maintain accurate records of production outputs, inventory, and quality control measures.

15. Training Programs: Develop and conduct training programs for production staff to enhance their skills and knowledge.

16. Budget Management: Prepare and manage the production budget, ensuring expenditures are within approved limits.

17. Customer Complaints: Handle customer complaints related to product quality and implement corrective actions to prevent recurrence.

18. Technology Integration: Integrate new technologies and automation to improve production efficiency and product quality.

19. Performance Monitoring: Monitor and evaluate the performance of production staff, providing feedback and implementing performance improvement plans as needed.

20. Emergency Response: Develop and implement emergency response plans for production-related incidents, ensuring minimal impact on operations.

Requirements:

1. Fluent in both Chinese and English, with excellent bilingual communication skills.

2. Proficient in written Chinese, capable of reading, understanding, drafting, and modifying contracts.

3. Extensive knowledge of Chinese cuisine, particularly familiar with various Chinese food types and preparation methods.

4. Understanding of Halal food standards and regulations.

5. Able to work long hours due to the 24-hour kitchen operations, capable of managing both day and night shifts, and willing to work on holidays if required.

6. Able to lift heavy bags (up to 40kg).

7. Possess a Basic Food Safety and Hygiene Certificate.

· Responsible for the business performance of the restaurant

· Coordination of business operations during scheduled shifts

· Ensuring that employees adhere to company’s standard operations procedures

· Analysing and planning for sales and profit level for the restaurant

· Organise marketing activities such as promotional events and discount schemes

· Plan and manage staff rosters

· Preparation of end of shift/week reports

· Able to read and understand monthly profit and loss report

· Able to manage business related expenses control

· Ability of handling/managing/coordinating group events, weddings, private parties, etc

· Handling of administration duties within the restaurant

· Handling of customer enquiries and complaints

· Maintaining high standards of quality control, hygiene, health and safety

· Carry out other related duties assigned by the managers

JOB SCOPE

Summary of Job Responsibilities

As a Minibar Controller, you are responsible for requisition of all inventories (subjected to the approval of the Minibar Assistant Manager), as well as the maintenance of par stock levels. You will also be responsible for ensuring the accuracy of postings as well as overseeing the tracking of expiring items.

Job Responsibilities

• Requisite stocks
• Ensure PAR stock levels are maintained
• Responsible for ensuring accurate postings on Opera based on replenishment / consumption report
• Responsible for investigating disputes raised by guest / operational departments
• Responsible for reviewing expiry tracking list daily, and to communicate expiry and ensure sufficient inventory for replacement.
• Responsible for monthly submission of “cost absorption form”
• Maintain daily stock count (opening/closing) list
• Plan for or coordinate equipment maintenance and routine office cleaning
• Supervises the work of the Minibar GSAs, ensuring that all items that are delivered are properly stored and accurately tracked.

JOB REQUIREMENTS

Education & Certification

• Minimum education with ‘O’ Level passes; Diploma in any field is an advantage
• Possess food hygiene and safety certification

Experience

• Minimum 1 year in a guest service / food and beverage management role, preferably in a hospitality organization

Competencies

• Possess the ability to read and write in English
• Proficient in basic Microsoft applications
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance

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.

(1) Experienced in F&B operations for at least 2 years;

(2) Independent with initiative;

(3) Maintain daily and monthly reports of outlets;

(4) Preparation of profit / loss statements;

(5) Purchasing of materials if required;

(6) Sourcing for clients to rent stalls;

(7) Daily operations of outlets.

Roasted Chef (Cantonese Cuisine)
Working Day: 5.5 working days (60 hours/ week)
Location: MBS
Salary: $3,800 to $4,500 (depending on experience)

Job Scope:

• Preparing, cooking, and presenting various roasted meat dishes
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• Properly store and handle all food items to prevent contamination
• Collaborate with suppliers to source the best quality meats and ingredients

Requirements:

• Preferably more than 5 years relevant experience in Cantonese restaurants
• Able to work on weekend and public holidays

Lee Wan Ling | Reg No: R23116154

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

• Position: Service Captain
• Salary: $2,500-$3,300
• Working Days and Timing: 5.5 Days per week, Based on Roster
• Location: near Esplanade mrt

Interested applicants can also send your resume to WA:+65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Descriptions:

• Greet customers and seat them at their respective seats
• Taking orders ensuring items are served in a timely professional manner
• Proactively attend to the requests of customers
• Other ad hoc duties

Job Requirements:

• Min 1 year F&B working experience, preferably in a restaurant setting.
• Preferably with food hygiene cert

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

- Need to stand in for absence colleagues when medical leaves.

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 2 years of previous experience in cooking western foods.

· Must be able to work shift.

· Must be able to work extra hours if needed.

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

Job Responsibilities:

• Develop and maintain Company’s comprehensive training programs and sessions for all operation’s employees, emphasizing service standards and job-specific skills.
• Create and update training materials, manuals, and visual aids, including SCORM-compliant digital content
• Conduct courseware testing in the Learning Management System (LMS).
• Ensure training materials reflect industry trends, company policies, and service standards.
• Collaborate closely with Operations and relevant teams to identify performance gaps and formulate improvement action plans.
• Assess training needs regularly through feedback mechanisms.
• Monitor service quality through audits and feedback evaluation.
• Prepare, compile, and analyse Monthly Reports
• Perform other duties as assigned by the Manager.

Job Requirements:

• Diploma with at least 3 years of relevant experience
• ACTA certification preferred.
• Good business acumen, able to align business priorities with strategic learning initiatives.
• Excellent team player with strong interpersonal skills
• Keep an eyes on latest training trends, learning theories, and advancements update
• Proactive and assertive problem solver
• Flexible and adaptable to changing priorities, able to work well under pressure.
• Tech-savvy with a keen interest in training tools and technology.

Interested applicants please forward your updated resume to [email protected] or click on “Apply Now” button.

Liang Kai Yan Cayenne (R1874693)

Manpower Staffing Services (S) Pte Ltd

EA License No. 02C3423

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.

Job Responsibilities include, but not limited to:

1. Set up restaurant in accordance to the instructions and requirements given by your superior.
2. Ensure all equipment, lighting and sound system are in proper and correct working conditions.
3. Greet and seat guests upon arrival and whenever possible to greet by names.
4. Always stay alert, attentive and assume a pleasing and helpful attitude towards Members and guests at all times.
5. Be familiar with the sequence of services and ensure that orders are served properly and efficiently with the correct utensils.
6. Responsible for mis-en-place preparation, table set-ups, linen control and the proper handling of equipment.
7. Possess thorough food and beverage knowledge of the menu, drink list and wine list.
8. Have a good working knowledge and practices of the P.O.S. and guest check control systems.
9. Adhere to the service standards, Club rules, regulations and policies established by the Club.
10. Have good communication between subordinates and other departments particularly the kitchen.
11. Perform side duties assigned by superior.
12. To maintain an exemplary level of personal grooming in keeping with the Club’s policy and image.

Hourly Rate: $13 - $15

About us: Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounding of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalized level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

Job Description

· Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

· Support and follow direction of Exec Chef / Head Chef / Sous Chef in order to perform the role with precision and attention to detail.

· Prepare daily mise-en-place.

· Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

· Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

· Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

· Adhere to all standards for food hygiene, presentation, production and portioning.

· Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

· Maintain standard cleanliness and sanitation in all kitchen areas.

· Minimise food wastage.

· Ensure sufficient stocks in storage and inform superior for replenishment.

· Other job-related tasks as and when assigned.

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Roasted Chef (Cantonese Cuisine)

• Working Day: 5.5 working days/ 6 days (60 hours/ week)
• Location: MBS/ Tai Seng
• Salary: $3,800 to $4,500 (depending on experience)

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job Scope:

• Preparing, cooking, and presenting various roasted meat dishes
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• Properly store and handle all food items to prevent contamination
• Collaborate with suppliers to source the best quality meats and ingredients

Requirements:

• Preferably more than 5 years relevant experience in Cantonese restaurants
• Able to work on weekend and public holidays

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

A new concept by The Lo & Behold Group and Chef Mirko Febbrile.

The new concept is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange for an interview.

Responsibilities:

• Oversee day to day operations of the facility.
• Schedule preparation, pre-planning and resource forecasting to all activities.
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage.
• Foster positive communications and relationships with team members, management, vendors and clients.
• Provide for site safety and security, devise and implement site policies and standard operating procedures.
• Handle emergencies appropriately according to established procedures, prepare and file accident reports.
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate.
• Interview candidates; onboard and help in training new hires.
• Set goals and oversee work to completion, schedule and track assignments.
• Communicate with customers regarding products and services.
• Liase and work closely with customers.
• Any other ad-hoc duties as assigned from time to time.

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent.
• At least a Certificate in Food & Beverage service.
• Great communication skills.
• Able to commit shift work, weekends and public holidays.