Total 29,819 F&B / Tourism / Hospitality job vacancies in Singapore

JOB SCOPE

• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
• Report to pastry management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• More than 5 years of experience in making Kuehs
• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

JOB SCOPE

• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
• Report to pastry management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• More than 5 years of experience in making Asian Pastries
• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Job Description:

• Managing and oversee daily operations and ensure compliance to operations standards andprocedures.

• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures.

• Maintain safety requirements in the restaurant.

• Handles customers' feedback promptly.

Job Requirement:

• Possess good experience to the above.

• Good interpersonal and communication skills.

• Possess customer service skills.

• Able to work retail hours and on weekends.

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 SUMMARY

Responsible for the day-to-day services of the Concierge and Bell operations. Ensuring satisfaction and comfort of all guests, and also keeping up of the desk area. The Concierge is also responsible for ensuring all Bell associates conduct their work ethically and with integrity. The Concierge should also be fully aware of and acts in accordance to the Hotel’s standards and the Brand Standards.

JOB DUTIES AND RESPONSIBILITIES

1. Supervise and control the activities of the Bellman and Doorman.

2. Maintain the cleanliness and the condition of the Marriott and Singapore’s flag and report abnormalities to GEM / FOM / AFOM / DM.

3. Perform daily Concierge and Bell Service duties which includes, but not limited to:

· Welcoming and greeting guests with a smile and positive attitude,

· Providing hotel guests with information about local attractions,

· Providing hotel guests with reservations-making at restaurants and attractions,

· Providing hotel guests with information about services and facilities of hotel,

· Assisting hotel guests with ground transportation arrangements,

· Liaising with transport vendor in case of discrepancies,

· Escort arriving and departing guests in a pleasant and respectful manner,

· Delivery of packages and luggage for internal and external guests,

· Maintains short-term and long-term luggage storage,

· Reviewing daily movement logs for abnormalities,

· Responding to internal and external e-mails and tele- enquiries using appropriate etiquette and professionalism,

· Reviewing the local events and happenings in the city and sharing internally and with guests.

4. Ensure all storage items are recorded, and tags are issued accordingly.

5. Attend daily briefing and training.

6. Maintain good and consistent co-ordination with Front Desk and At-Your-Service teams to facilitate the delivery of the guest luggage, room changes, and all ad-hoc duties.

7. Maintain cleanliness and order at the Concierge Counter, Bell Stand, and hotel lobby.

8. Ensure equipment used for daily operation are handled with care and all trolleys are polished nightly.

9. Understand the hotel’s safety features and procedures.

10. Ensure all bell service associates to provide service with a smile and to speak to the guests in a warm and friendly manner.

11. Maintain effective service in line with the Hotel’s Corporate Image

a) Company’s Grooming Standard

b) Standard Operation Procedures

c) Departmental Policies

d) Corporate Policies

12. Cash/Bank Handling

· Process all payment methods in accordance with Accounting procedures and
policies.

· Follow property control audit standards and cash handling procedures (e.g., blind drops).

· Count bank at end of shift, complete designated cashier reports, resolve any
discrepancies, drop off receipts, and secure bank.

· Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.

· Transport bank to/from assigned workstation, following security procedures.

· Set up and organize cashier workstation with designated supplies, forms, and
resource materials; and maintain cleanliness of workstation at all times.

13. To ensure and follow established procedures and compliance as per LSOP guidelines.

14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• At least 2 year(s) of working experience in the related field is required for this position such as handling Concierge, Bell Captain & Bellman experience.
• Great communication & presentation skills.
• Customer-oriented, well organized & outgoing personality.
• Rotating shift work basis.
• Able to start work immediately or within short notice period.

• Researching and identifying new business opportunities - including new markets, growth areas, trends, customers, partnerships, products, and services - or new ways of reaching existing markets..
• Understanding and keeping up-to-date with constant developments in the food sector and establishing a good knowledge of the products and services.

Requirements:

• Nitec and above
• At least 2 years of experience in food industry.
• Strong communication and interpersonal skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R22111604

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

• To assist the Project Manager in managing a construction site in its day to day operations.
• Supervise all construction worker and solve disputes between workers if required.
• To carry out inspection of workers' personal protection equipment and safety gear in order to adhere to the company's safety policies.
• Proven experience as construction foreman In-depth knowledge of construction procedures, equipment and OSH guidelines.
• Min 2 years of relevant working experience
• Weekend duty is required, must be willing to work 6 days work week.
• Must be willing to work overtime if required.

JOB SCOPE

Butler Services offer personalized service with commitment to create unforgettable memories for our Guest at Marina Bay Sands. It provides 24-hour Butler service to our 63 Suites. It is a position that requires attention to detail, self-confidence and multi-task skills as critical qualities in Butler service. The main duties include Butler specific tasks representing other department such as In-room dining and housekeeping into a single position. Butler role also serve as a personal assistant with proficient computer skills, a Concierge who eloquent to offer guest’s preferred products and services. Butler is a one-stop service from simple tasks of proactively seeking assistance for repair to extravagant showcasing of creativity by organizing floral arrangements in the Suites or special celebration. The main duties of the Butler includes preparing the Suites for Arrival, In-stay and Departure; Meet & Greet Guests around the property; satisfying personal preferences and needs. Butler Services perform their duties with utmost purpose to make our VIP Guests happy and create unforgettable memories in most luxurious way.

Job Responsibilities

Accomplish Day to Day Operations

1. Perform VIP Guest meet and greet and farewell process according to the set standard.
2. Up to date of internal promotions and be familiar with in the local community, famous events in town and local offerings. Appropriate recommendations can be made to guests to enhance their stay in MBS and Singapore. Recommendations can be made to guests to enhance their stay in MBS and Singapore.
3. Be able to escort guests within MBS premises: Hotel Point A to the Suite point B or other locations accordingly
4. Offer Guest additional services to enhance the Butler personalize experience such as, hotel tour, suite rooming, explanation of services, unpacking and packing luggage.
5. Adapt to changes and ensure adherence to organizational operating procedures and service standards.
6. Work closely with relevant departments such as Front Office Groups, Guest Relations, Paiza Services, Housekeeping, Facilities and In-Room Dining and any F&B venue to prepare and execute accordingly for Suite/VIP Guests.
7. Attend to the needs and wants of the guests and ensure that they are fulfilled according to the set Standards and to guest’s satisfaction.
8. Anticipate guest needs, respond promptly, maintain positive guest relations and ensure guest satisfaction at all times.
9. Service and clean all butler suites and rooms as well as provide turndown services.
10. Handle floral set-up as well as daily amenity arrangements for all butler suites and rooms.
11. Review in-house, arriving and departing guest suites and rooms on a daily basis.
12. Be familiar with the set-up and functionality of all equipment in the suites.
13. Take orders for in suite food and beverage, deliver and serve accordingly.
14. Respond to guest requests and answer queries; able to do a quick research if answer is not readily available and professionally according to set standard.
15. Respond to guest requests and liaise with other relevant departments such as Housekeeping, In-Room Dining, Bayfloral etc. in daily operations.
16. Attend to service the suites and other assigned areas as needed, including but not limited to: food & beverage service, restocking product, equipment and supplies.
17. Attend to laundry, dry cleaning, ironing, mending and shoe polishing as needed
18. Run errands for guest as assigned including shopping, entertainment and flight ticket purchase, food purchase, deliveries and packages
19. Pick up and record all pertinent data, guest preferences into guest profile as needed

Perform Service and Operational Excellence

1. Exhibit exceptional customer service at all times to guests and fellow employees
2. Collect and update guest personal information, preferences, practices and interests to ensure accurate guest profile and history is updated on Guest profile in individual folders and Opera system
3. Recommend new ideas to enhance guest experience and revenue generation.
4. Update services and identify potential challenges based on Guest experience

Apply Operational Risks

1. Be aware of OSHA (Occupational Safety and Health Act), practices and reinforces safety guidelines.
2. Report and document special incidents that command management’s attention; incidents may include vandalism, fight, fire, abuse, accidents, etc.
3. Monitor activities in both front and back of the house; report any suspicious characters, items and/or activities to Security Department
4. Respond emergency situations
5. Respond to guest requirements as long as they are safe, legal and economically sound
6. Able to understand Butler Services Risk assessment forms and assist the Manager on Duty to collect all specific details.
7. Handle luggage/baggage lifting or other related requests such as moving the items or storing.
8. Long period of standing, walking; seating or taking stairs may be required.
9. Move operational equipment or other items may be requested. This includes constant movement with the Butler trolleys, pushing, carrying items. Able to perform under high stress level and able to deal with challenging Guests

Participate Employee Engagement

1. Practice well-mannered and groomed as per company standard at all times
2. Demonstrate an enjoyment and enthusiasm for work through effective relationships with other Team Members/ Department by embracing OneMBS culture.
3. Self -Motivate for continuous learning and development

Involve in Documentation, Financial and report management

1. Attend scheduled departmental meetings as required.
2. Review systems and processes for workflow and productivity improvement.
3. Perform administrative duties such as inventory and filing of reports as required based on the assigned duty given within the Butler Team.
4. Observe the usage of supplies to ensure that it’s within budget and minimize wastage.
5. Contribute ideas in support of the company vision, mission, value and guiding principles
6. Actively involve to sustainability programmes to drive organisational green initiatives
7. Perform any other duties and responsibilities as and when assigned by Management

JOB REQUIREMENTS

Education

• Minimum GCE O Level
• Diploma or Bachelor Degree in Hospitality Management from a recognized institution is an advantage

Required Experience

• Minimum 1 year experience in the same capacity
• Good guest relation and problem solving skills
• Good planning and execution skills
• Ability to manage time, organize, good communication and motivational skills
• Meet the attendance guidelines of the job and adhere to departmental and company policies

Required Knowledge

• Proficient in the use of Property Management System and all relevant property management systems such as FCS, LIS
• Basic knowledge in Microsoft Office applications
• General knowledge is recommended: F&B; local activities; world culture is an advantage

Skills / Abilities / Presence

• Candidates must have a good command of spoken and written English, and any additional language is an advantage
• Pays attention to details and have strong customer service skills
• Mature, meticulous, resourceful, organized and able to work independently
• A team player and takes initiative to assist other Team Members when required
• Have impeccable follow-through; and “Can Do” attitude and mindset.
• Be willing to work any day and any shift
• Well-groomed and professional disposition.
• Self-confidence and charisma, able to engage in personal conversation with Guest in a professional manner
• Flexible mind-set and able to share ideas, projects to the team
• Computer skills is advised, able to run reports, create files and other documents
• Clear verbal communication skills

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Responsibilities:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations.
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Enquirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

$5,000-$6,000 + AWS + VB

Mon–Fri: 9am-6pm;

Sat: 9am-1pm [ Alt Sat]

Location : West (Boon Lay)

Job Descriptions:

• Support functional departments by maintaining food quality and safety processes during daily operations.
• Plan, organize, and coordinate to ensure the seamless daily operation of the QA Department.
• Align job scopes and responsibilities with the company's strategic plans in collaboration with relevant coaches.
• Prepare and submit monthly reports, including Complaint Logs, HACCP Objectives Summaries, Demerit Point System Records, and GMP audits, to management.
• Collect and analyze data for trend analysis reports on non-conformities and improvement initiatives.
• Plan lab testing based on the sensitivity level of finished goods to manage and control department expenses, staying within budget.
• Participate in and support quality system implementations, including audits by government sectors, certification bodies, and customers.
• Collaborate with all functional departments on improvement initiatives, developing standards, processes, and written procedures.
• Manage short-term projects, initiatives, and training programs, ensuring timely completion.
• Report all non-conformity issues regarding food quality or safety to the coach.
• Perform other assigned projects.

Job Requirements:

• At least 5 years of experience in the food industry with a strong understanding of manufacturing processes.
• Proven track record in leading the setup and implementation of ISO 22000 or higher standards in the food manufacturing industry is an advantage.
• Knowledge of international standards such as FSSC 22000 and GFSI.
• Minimum Degree/Diploma in a food-related discipline, such as Food Science or Food Technology.
• Strong interpersonal and communication skills.
• Ability to meet tight deadlines and handle emergencies outside of regular work hours.

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.

• 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