Total 29,288 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.

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

Requirements:

• 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

1. Perform daily periodic checks of Central Kitchen to ensure compliance to in-house GMP/GHP standards, SOP, Product Specifications, etc.

2. Conduct random checks on incoming raw materials, and perform product cutting on raw materials to ensure goods received are within in-house specifications.

3. Ensure Process Verification and Validation exercise are completed (i.e. SOP/CCP verification, new product launch process observation, monthly facility checks, monthly traceability exercise, finished goods shelf-life verification, etc.)

4. Conduct investigations on product/process non-conformance (on-line and customer complaints) and follow-up on proposed corrective/preventive measures to ensure effectiveness.

5. Promptly follow-up with contractors (chemical/pest control) during routine servicing to ensure work orders are conducted as per contract.

6. Participate and engage in quality system implementation (audit activities by regulatory/certification bodies and customers).

7. Conduct data/trend analysis on non-conformity of raw material/finished goods, pest reporting statistics, monthly production and facility check statistics, etc. for process and quality improvement.

8. Ensure analysis of food products via microbiological and physical testing, calibration of lab equipment and measurement tools, internal sensory evaluation are conducted as per schedule.

9. Report all non-conformances, discrepancies and/or deviations, and follow-up on the investigation of the non-conformity results.

10. Other projects as assigned.

Highlights

• Competitive salary and attractive benefits
• Supportive team culture and work environment
• Excellent career progression and networking opportunities

Job Responsibilities:

• Advising the HR Business Partners and business leaders on compensation and benefit related practices, programs and policies to address rewards and recognition related issues.
• Manage, implement and review the rewards strategies and process while maintaining compliance with local legislation and regulations;
• Manage annual compensation and promotion review process within specific business areas
• Collaborate with various departments to ensure seamless execution through streamlining workflow processes.
• Conduct effective communication sessions and create good quality communication materials on various Reward programs.

Job Requirement

• A relevant Degree with 6 to >10 years of experience with proven technical knowledge and experience specializing in C&B policies across regions such as Asia, Europe and Middle East.
• Expert in dealing with stakeholders
• Able to handle large volume of data in the most efficient manner.

Interested Applicants, please click on Apply NOW or email your latest cv to joey.chan(at)paradigmrecruitment.com.sg.

We regret to inform you that only shortlisted applicants will be contacted.

EA Reg No: R22110985

EA License No: 21C0434

Happiness is a full belly and you know the ways to keep our guests satisfied with your delicious creations.

Pssst.. you’ll also be joining an award-winning team behind the Best Buffet Restaurant in Singapore for 7 years running (voted by SPH AsiaOne People’s Choice Awards)! It is also a halal-certified kitchen.

Your duty includes (but is not limited to):

1) Preparing daily items from A la Carte, Buffet & Catering menus and to standby mise en place and live cooking station items to be consistent with existing standard operating procedures

2)Being stationed at the live cooking station, you replenish buffet items and attend to guest requests in a timely manner

3) Maintaining the cleanliness and hygiene of the working environment and operating equipment

Write to us if you check the following listed:

• Passionate about culinary arts
• Service-oriented
• Able to work independently under tight timelines
• Physically fit
• 5-day a week including weekends and public holidays
• 3 Rotating Shifts
• 7am to 4.30pm
• 1.30pm to 11pm
• 10.30pm to 8am ($12 night allowance)

See what our talents get to enjoy…

• Operations teams’ designer uniforms and duty meals are on us.
• Comprehensive medical and insurance coverage simply because we care.
• Flexible benefits for many things that matter such as dental, optical and health screening expenses.
• Big listening ears for refreshing ideas and open communication.
• Allowance for a home away from home if you are from overseas.
• Sweetheart discounts at our award-winning hotel and best buffet restaurant, Carousel.
• Growth, development and opportunities given.
• Recreational activities and loads of FUN!
• 24-hour gym for you to keep fit.
• Chillax Lounge, a space created especially for you to chill out and relax in.
• Tokens of appreciation to celebrate career and personal milestones with you.
• A day off during your birthday month to pamper yourself.
• Privileges at selected merchant outlets just for you.

Overall Salary: Around $2,500

Working Hours: 6 Days, 44 hours per week, including night shifts (with night shift allowance), with one day off per week (off on Saturdays).

Location: Tuas

Responsibilities:

• Responsible for food packaging to ensure product quality and food safety.
• Adhere to work schedules and complete production tasks on time.
• Assist in maintaining cleanliness and tidiness of the work area.
• Perform other tasks assigned by supervisors.

Requirements:

• Good work attitude, diligence, strong sense of responsibility, willingness to work overtime.
• Ability to adapt to night shift work and physically fit
• Adherence to food safety requirements and skills in packaging food.
• Follow supervisors' instructions and assist in maintaining cleanliness of the work environment.

Work Environment:

• Central factory setting for food packaging
• Temperature maintained at 14-18 degrees.
• Clean and organized workspace

For interested applicants, please email your UPDATED CV in Microsoft Word format to [email protected].

We regret that only shortlisted candidates will be notified.

Careerstar International Pte Ltd

EA License No: 03C3254

EA Personnel No: R23115696

EA Personnel Name: Chin Lee Wei

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Responsibilities:

• Perform check-in and check-out for hotel guest.
• Attend to guest’s needs and enquires.
• Handle cashiering duties.
• Handle guest reservation using Opera system.
• To provide an excellent level of service to all guest and ensure overall guest satisfaction.
• Handle other adhoc duties assigned.

Requirements:

• Minimum GCE 'O' level with minimum 1 year experience in the hospitality industry.
• People orientated with excellent customer service skill.
• Good communication skills.
• A good team player and able to work under minimum supervision.
• Proficient in OPERA will be added advantage.
• Able to perform rotating shift including PH and weekends.
• Location: 32 Hamilton Road

Job Description:

Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by keeping cost of food below 27%

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on receipts and documentation

• Plan and manage staff scheduling and deployment to maximize efficiencies

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept

• Enforce standards and manage restaurant operating costs and profitability

• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Responsibilities:

• Receives training and performs duties in several departments such as Sales, Operations and Finance
• Learns line and staff functions, operations, management viewpoints and company policies and practices that affect each phase of business
• Sets performance goals and objectives with upper management
• Monitors performance progress with management and key trainers
• Observes experienced workers to acquire knowledge of methods, procedures, and standards required for performance of departmental duties
• Receives training in functions and operations of related departments to facilitate subsequent transferability between departments and to provide greater promotional opportunities
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Whatsapp 91834574 for more information

Responsibilities:

• Offer a professional, friendly greeting and engaging service
• Assist in monitoring the guests’ needs, check and coordinate special requests such as special menu requirements, cake or flower orders, tables’ requests, and promotional offers
• Allocate and check the table arrangement both prior and during service, ensuring special requests are met wherever possible
• Check on guests’ satisfaction, attend guests’ needs and comments with proper follow up with Manager
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to work on split shifts, weekends, and public holidays
• PC literate, well-organized, and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Our client is a small Thai Restaurant serving Halal food. They are looking for a new full time service crew to join their expanding team!

Benefits:

• Short working hours (6 hours a day)
• Meals provided
• Fixed Sunday off

Job Description:

• Attend to Incoming Customers
• Present menus, answer questions, make recommendations regarding food & beverages
• Tidy up Dining Areas
• Knowledge of menu items and food safety guidelines (Hygiene Course Provided)
• Process payments and handle guest inquiries with professionalism
• Able to OT if needed

What it Takes:

• Basic knowledge of POS System
• 1 year experience in F&B preferred
• Singaporean Only

Submit your resume (Word format) to [email protected] or,

Text wa.me/86474090

Talents@Work Pte Ltd (21C0501)

Lin Shu Shu (R22109227)

Job Descriptions & Requirements:

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standard.
• Ensure kitchen housekeeping is carry on as scheduled.
• Always ensure kitchen team members are following kitchen SOP manual.
• Understand and support hall operation.

Our client is a well-established market leader in the F&B industry. They are looking for a Guest Relations Specialist to assist their team for the next phrase of their business. They are located in Central – easily accessible.

Duties:

• Proactively address customer grievances and trends across online platforms.
• Collaborate internally to align customer experiences with company brand and mission.
• Manage and optimize CRM systems for seamless integration and accurate data capture.
• Track and measure reputation management campaign success using relevant metrics.
• Implement CRM campaigns for positive online reputation, including setup and analysis.
• Analyze customer feedback to identify actionable improvements for increased loyalty.
• Provide timely responses to customer inquiries via email, social media, and phone.
• Investigate and resolve complaints in alignment with brand values.
• Collaborate with internal teams to prevent recurrent issues.
• Oversee marketing materials production and distribution.
• Manage CEO's schedule and prepare materials for meetings.
• Handle confidential information with professionalism.
• Undertake marketing administrative duties as needed.
• Prepare and present monthly customer service reports.

Requirement:

• Relevant experience

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

We regret that only shortlisted candidate will be notified

• Email Address: [email protected]
• EA License No: 19C9682
• EA Personnel No: R2199158
• EA Personnel Name: Soo Wei De

Job Responsibilities:

1. Pleases customers by providing a pleasant dining experience.

2. Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

3. Executes cold food production in accordance with standards of plating guide specifications.

4. Adheres to proper food handling, sanitation, and safety procedures.

Requirements:

1. Minimum two (2) years of cooking experienced include food preparation

2. Current food handler certification

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

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

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

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

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

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

• Listens to customer complaints and suggestions and resolves complaints.

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

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

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

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

• Able to cook north Indian food.

• Able to do shift work.

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

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

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

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.

Secondary

• Oversee general day-to-day management & operational of the restaurant business.
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager.
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress.
• Assist Outlet Manager for new team members recruitment and training.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards.
• Ensure kitchen housekeeping is carry on as scheduled.
• Understand and support hall operation.

Job Scope

• To implement and maintain all quality and food safety control processes complying with the company’s standard, ISO, and local statutory requirements.
• Manage and coach junior QA staff
• To conduct in-house food safety training to production/operation staff.
• To manage customer complaints investigation and perform trouble-shooting and drive process improvement programs to ensure a high standard of food safety and quality.
• Provide technical advice to support other departments when necessary
• Perform QA audits at the central kitchen and outlets and prepares QA reports.
• Monitoring product integrity and conduct product testing for new and regular products.
• To support Operations Director in supplier management program (Audit and ingredient approval).
• Manage external inspection and liaise with regulatory agencies
• Develop recommendations and justifications on Quality Improvement Programs
• To be the primary contact for Government-related agencies’ officials, such as AVA, Muis, NEA, etc.
• Perform ad-hoc duties as assigned by the management.

Requirement

• Diploma or Degree with 3 years of working experience in Quality System.
• Candidates with more experience will be considered for a Assistant Manager role.
• 5.5 working days.
• Only Singaporeans may apply.

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.

Working Days: Mon - Fri

Working hours: 7am - 4:30pm / 12:30pm - 8:30pm

PART TIME AVAILABLE

Job Summary:
Ensure the smooth operations required at the front line operations in food service.

Key Responsibilities:
•Ensure that all of the following is ready for service 15 minutes before meal times in terms of food served according to the menu planned, food garnishing, counter temperature, food displays, serving gears, merchandising posters, and price tags.
•Ensure that all food counters and displays are clean and tidy at all times.
•Ensure that all customers are served promptly and duly.
•Ensure that all areas around food counters are clean and spotless including floors, walls, counters and equipment.
•Ensure that food served during meal times are prepared and dished out according to the hygiene and safety regulations required by corporate standards and governmental regulations.
•Serve food in the assigned plates or holding receptacles in the portions approved by the client to customers during meal times.
•Attend weekly service meetings to improve and enhance service level.
•Handle customers’ feedback duly and ensure that all actions taken are reported to the Unit Manager after each meal.
•Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
•Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.
•Perform all other duties as and when assigned by Senior Catering Assistant.
•To support staff lounge and food service operations assigned by superior and the Management when necessary.

Key Requirements:
•Minimum 1 year experience in similar capacity with or without qualification.

Responsibilities:

• Making of coffee using automated coffee machine
• Cashiering
• Cleaning and wash of utensils.

Requirements:

• With relevant experience
• Able to work rotating shifts
• Able to start work immediately
• Preferably with a food hygiene certificate

Interested candidates, please kindly press apply or send your profile via Whatsapp to 88998134.

CH Talent Resources (13C6338)
R1983591

Chef at Thai Cuisine

• Minimum 10 years experience in Thai Cuisine
• To work on weekends and public holidays
• Six days work a week
• Meals and uniform provided
• Salary range from $4,500 to $5,000
• Priorities to local and SPR based in SG
• Priorities given for immediate start work

Please contact/Whatsapp +60122063333