Total 29,838 F&B / Tourism / Hospitality job vacancies in Singapore

No experience welcome

• Guide junior team members.
• Help prepare food and check food quality.
• Record food wastage, order and receive stock.
• Conduct month-end inventory checks.
• Discuss kitchen operation improvements.
• Maintain hygiene standards.
• Perform other duties assigned by superiors or management.

Requirements

• Minimally 2-5 years experience managing kitchen operations
• Computer savvy to manage all related paperwork
• Experience in managing food costs and wastages
• Candidate must have had prior experience managing outlets' kitchen operations

Split Shift: 12 noon to 10.30pm

In between: around 2hours break

• Company Benefits:
  5 Days Work Week (Including Sat, Sun & PH)
  FHC Sponsored
  Attractive Salary Package
  Medical Benefits
  Staff Discount
  Variable Bonus
  Staff Meal
  Great Career Progression

EA Personnel Name: Melody Sim
EA Personnel No: R2095899
EA License No: 16C8443

Job Descriptions

• Attend to customer needs & requests in a pleasant manner
• Serving, taking orders & clearing tables
• Provide good customer service
• Promote menu items
• Ad-hoc duties as assigned

Job Requirements

• No requirement
• S pass only for Japanese

Benefits

• Annual leave
• PH
• Medical Benefits
• Meal Allowance
• Uniform provided
• Training trip in JAPAN opportunity

Working hours

• 7hrs20min/day (Split shift)

Job Description:

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity

Requirements:

• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills

EA Licence No: 19C9611

EA Personnel Reg No: R24121089 Woi Shin Loo

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Job Description :

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Ensuring the Kitchen standards are being followed and adhered to by all employee

The restaurant Manager is responsible for manafing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid and closing shifts. Key responsibilities include coaching,developing and discipling team members during service, managing the guest experience to ensure that it is always up to The Gold Standard,overseeing the quality of our food and beverages and supervising the overall restaurant flow andexperience on a sgift-by-shift basis. The Manager is charged with ensuring the restaurant is executing service at the higest level and never letting standards slip. The Manager's focus is improving internal operations to solidify and optimize performance. Their responsibilities include hiring and training employees, scheduling staff, and preparing payroll.

From a business point of view, reataurant managers are responsible for meeting the restaurant's revenue and profit goals. Since most restaurants struggle to be profitable, this can be a very difficult task, and a skilled manager is required to make it happen.

For most restaurant managers, retaining good employees is difficult. The restaurant industry has a high turnover rate, and can be very hard to maintain a productive and profitable restaurant while contstantly training new employees.

Basic Task

A. Opening Closing Duties

B. Provided excellent customer service.

C. Greeting when customer in & out

D. Taking Order

E. Clean & Clearing

F. Table Setting & Resetting

1. Shift Execution

A. Perform opening, mid and closing shift duties.

B.To ensure that all competitors' initiatives/promotions are monitored

and recommendations made to Area Manager and Executive Chef

and Outlet Chef to ensure effective competition.

C. Achieves restaurant operational objectives by contributing

information and recommendations to strategid plans and reviews;

preparing and completing action plans; implementing production.

ptoductivity, quality, and customer- service standards; resolving

problems; identifying trends; determing system improvements;

implementing change.

D. To work with the Head & Executive Chef and Ares Manager on menu

planning through monitoring of food sales and introducting new

menu ideas; estimates food costs and profits; adjusts menus.

E. Publicizes the restaurant by designing and placing advertisements;

inviting food editors to review the restaurant; contacting local,

regional, and national magazines with feature ideas; encouraging

local businesses to hold social events at the restaurant.

F. Updates job knowledge by participating in educational opportunities;

reading professional publications; maintaining personnel networks;

participating in professional organzations.

G. Restaurant & Building Maintenance

H. Exercise discretion and independent judgment in facilitating zone

managment.

I. Ability to quickly and accurately and accurately identify critical

information and make indepensent judgments in accordance with the

philosophies and business practices of Edo Ichi Group of Restaurant.

2.Guest Relations Management

A. Manage guest relations and guest recovery.

B. Provide exceptional guest service, thereby setting the standard for

all employees.

C. Monitor staff performance and hold staff accountable for theor

performance, ensuring guest's experience meet The Gold Standard.

D. Weekly meeting with the entire team for Customer Feeback record

and solving ideas.

3. Personnel Management

A. Accomplishes restaurant human resource objectives by recruiting,

selecting and termination recommendations to Area Manager and

Director.

B. Perform orienting, training, assigning, scheduling, coaching,

sounselling, disciplining employees; communicating job

expectations; planning, monitoring, appraising, and reviewing job

contributions; planning and reviewing compensation

actions;enforcing policies and procedures.

C. Train. Coach, develop and discipline all front-of-house employees

through on going feedback and the establishment of performance

expectations.

D. Participate in on-going education for our team members including

creating training programs.

E. Calculate and Preparing Monthly Payroll

4. Operational Execution

A. Supervise the activities of all Bar & Restaurant team to ensure all

team members are aware of their responsibilities and are

performing all duties to a consistently high standard.

B. Management of cash handling procof department in accordance

with company policy.

C. Manage supplies deliveries, inventory, and maintain records of

invoices.

D. To communicate our services and facilities to guests as required.

E. Ensure restaurant and bar is in complete compliance with all local

regulations

F. To be aware and ensure compliance with all company policy's

regarding: Fire, Health & Safety, Hygiene, Food Hygiene, and

Customer Care & Security.

G . Observe employees to ensure the safe service of alcohol.

H. Accurately execute company initiatives and policies with

improvement to quality, service, and operations.

Knowledge, Skills and Abilities Required

• Respect
• Self-Emotional Management
• Communication Skills
• High personnal integrity, professionalism and maturity
• Self-Motivated. Must posses strong leadership skills, with demonstrated ability to build relationships and manage staff (at all levels)

1. People Management & Resolving Conflict
2. Excellent service skills
3. Must possess a strong attention to detail
4. Ability to work in a high stress, faced-paced environment
5. Flexibility, Proven problem- solving abilities
6. Developing Budgets
7. Excellent math, reading, writing and well command on Language Skills
8. Computer literacy and familiarity with restaurant management software.

Essential Physical Requirements

o Must be able to walk in speed and stand for entire shift, up to 12

hours

o Required to use hands to finger, handle, or feel,, reach whands and

arms, and talk or hear.

o Occasionally required to stoop, kneel crouch or crawl

o Must be able to lift and carry up to 5KG

Job Descriptions

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• All food preparation and presentation to ensure quality and restaurant standards
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Adhoc duties/projects assigned by Supervisor
• Food Hygiene management
• Assist other positions whenever required to meet customer satisfaction
• Any other job related duties requested from senior staff

Job Requirements

• Preferable with 3-5 years of related experience in F&B industry
• Mature and positive attitude.
• Able to commit on weekends and public holidays.
• Must have comprehensive japanese cuisine experiences from Sashimi, Sushi, Sumibi-yaki（Charcoal Grill）, Teppan-yaki, Tempura

Benefits

• Well established brands
• Room for career progression

Working hours

• 5days(50H)
• **(44H+6H OT)
• 10:00~22:00 (2 hours break)

Being a Chef de Partie C.D.P not only to assist the Head Chef/Restaurant Chef in the kitchen operation and ensure the company's reputation for food quality is maintained at all times.

A Chef de Partie C>D> also responsible for running a specific section of th kitchen. This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a line cook or station chef, the chef de partie has a very important role in any kitchen. The person in this station chef is third in command, with the Head chef/ Restaurant Chef being first in command the sous chef/ Assistant Restaurant Chef being second in command.

Reports to : Restaurant Chef/ Assistant Restaurant Chef

Job Description:

1. To assist and monitor food stocks and stock movement.

2. To take responsibility for the daily paperwork with regards to ordering.

3. monitor the quality of food prepared and portions served throughout shift.

4. To understand daily departmental costs and how they influence profit and loss results.

5. To ensure minimum kitchen wastage.

6. To learn and record skills snd recipes from other members of the department.

7. To follow and monitor the cleaning schedules for the kitchen and clean the section and other areas as directed.

8. To ensure stock is controlled ans rotated. Accept and store deliveries.

9. Toensure that mis en place is completed in your section.

10. To report any maintenance issues to the Head Chef immediately.

11. To comply the conditions of food hygiene policies.

12. To be flexible and willing to help other departments at busy times if required.

13. To set standards in for Production of the Kitchen in line with company policies.

14. Have a responsible for the administration, operation and coordination of the kitchen.

15. Responsible for guiding the workers and in the performance of their jobs in accordance to the restaurant policies and procedures.

16. Supports the chefs as well as other kitchen employees in food production.

17. To assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.

18. To ensure minimum kitchen wastage.

19. To ensuring that food is prepared and served to the clients on time.

20. To ensuring that health and safety standards are upheld in the kitchen.

21. Responsible for achieving financial goals, by minimizing costs without compromise in the quality.

22. Responsible for mplementing the Policies and Procedures in operating the kitchen.

23 To ensuring sufficient operating equipment and supplies for the production

24. Responsible for establishing and maintaining high sanitation standards in all food preparation area.

25. Take responsibility for the daily paperwork with regards to ordering.

26. Attends all scheduled employee meetings brings suggestions for improvement.

Competency Requirements:

A kitchen is a busy and demanding environment to work in and it is essential that chefs are able to keep a cool head in stressful situations. Organization is another must as a Chef de Partie is responsible for getting a large amount of food out in relatively short space of time and needs to be structure and priorties tasks. As a chef de Partie is usually responsble for one or more Commis chef, delegation skills are essential as is the ability to work wel as a member of a team.

i. Attention to detail - Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Company standards.

ii. Flexibility - Demonstrated sbility to be adaptive and accepying of new ideas, and a willingness to approach new challenges and adjusts plans to meet new priorities; able to manage multiple priorities and tasks in the regular course of work.

iii. Professionalism - Rgulates own behaviour, understanding the Company culture and acts appropriately in the execution of duties; Contributes an energetic and positive attitude to the hotel atmosphere.

iv. Decisiveness - Proven Consistency in making sound decisions sometimes in pressurized or time-sensitive environments and service.

v. Initiative - Demonstrates the tendency to contribute ideas and initiate new ways of working shows enthusiasm for project work and special assignments.

vi. UndeHotel/Kitchen Operations

vii. Understanding Japanese Dining

viii. Health & Safety, food Safety, the Environment

ix. Financial Management

x. People Skill

xi. Planning for Business

xii. Effective Communication

xiii Supervising People

viv. Unserstanding Differences

xv. Supervising Operations

xvi. Teamwork

xvii. Adaptability

xviii. Deive for Results

Workplace Abilities:

• Occasional kneeling, pushing, pulling, lifing;
• Occasional ascending or descending ladders, stairs and ramps;
• Bend and stretch frequently;
• handle a fast-paced environment;
• Lift, balance and carry trays of up to 10kg during your shift;
• Perform all duties in a hot and humid environment;
• Stand, walk and remain on feet and perform job duties for entire shift duration;
• Work quickly and quietly.

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishment along with culinary skills in the Japanese section. The ability to communicate well in English/ Malay/ Chinese and a proven track of food prepartion, presentation and preservation knowledge is an essential.

A preschool/childcare centre in Yishun Northpoint has a position for a Cook to prepare nutritious meals for our students and staff. This position requires the person to be able to bake simple cakes, besides churning out delicious dishes.

Job responsibilites:

1) To prepare breakfast, lunch and tea

2) To wash up all crockery and cooking utencils

3) To clean up the kitchen and dining area at the end of the day

4) To keep track food stock

5) To practise good hygiene habits

Working Hours: 7am to 4.30pm, Monday to Friday.

We are seeking a dedicated Kitchen Assistant to join our dynamic team at Cheeselads Singapore. This role is crucial for ensuring smooth operations in the kitchen and assisting with the preparation of dishes according to our restaurant’s standards. The ideal candidate will be enthusiastic about culinary arts and thrive in a fast-paced environment.

Responsibilities:

• Assist chefs and other kitchen staff in food preparation, including washing, peeling, cutting, and cooking ingredients.
• Ensure all food and other items are stored properly.
• Comply with nutrition and sanitation guidelines.
• Perform kitchen maintenance tasks such as dishwashing and cleaning of equipment.
• Help with stock rotation and inventory management.
• Assist in setting up and closing down the kitchen before and after service.
• Participate in regular staff training sessions.

Requirements:

• No prior experience necessary; training will be provided.
• A keen interest in culinary arts, with a willingness to learn and grow within the industry.
• Good communication and organizational skills.
• Ability to work efficiently under pressure and in a team-oriented environment.
• Flexibility to work shifts, weekends, and public holidays.
• Basic understanding of hygiene and sanitation practices.

Hip Protein Salad Shop Located at Robinson Road is looking for a kitchen helper and can do cashier duties.

RESPONSIBILITIES:

> Maintaining a clean and organized work area.

> Adhering to all food safety regulations and standards.

> Able to multi task

REQUIREMENTS:

> Experience in kitchen preparation work is preferred but not essential.

> Good physical health and the ability to stand for extended periods.

> Commitment to teamwork and excellent communication skills.

Responsibilities include:
-Assist in daily operations
-Ensure that the places and kitchen 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

Qualities we seek are:

· 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 5 years of previous experience in serving in restaurant

. Must be able to work night shift or split shift
. Must be able to work extra hours or weekend if needed

Job Description:

• Assist Head Chef in create Fine-Dining menu that highlights the authentic taste of Japanese cuisine
• Assist in plan and oversee the day-to-day kitchen operations.
• Assist Head Chef for supervision and coaching and training to the team members
• Assist in plan and food preparation process
• Consistent production of high-quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction
• Passionate and have knowledge of Japanese beverage and cocktail
• Inspecting the quality of fruits, vegetables and fish used to prepare food
• Planning for ingredients purchased

Requirements:

• Experience with Omakase-Style Restaurant
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen process

Available timing : Minimum 4 hour slots

7 am - 3 pm

3 pm - 11 pm

10 am - 9 pm

Mondays to Sundays

Locations : Woodlands, Sembawang, Canberra, Sengkang, Serangoon, Orchard

Position summary:

The service crew greets and serves guests, prepares products, maintains food safety and sanitation standards, and handles or processes light paperwork. Exceptional customer service is also major component of this position.

Tasks and Responsibilities:

1. Exhibits a cheerful and helpful manner while greeting guests and preparing their orders.

2. Demonstrates a complete understanding of menu items and explains them to guests accurately.

3. Uses Point of Sales system/cash register to record the order and compute the amount of the bill. Collects payment from guests and makes change.

4. Performs Cash- In Procedures-accounting for all forms of money, bread, etc., during the shift.

5. Prepares food neatly, according to formula, and in a timely manner.

6. Checks products in sandwich unit area and restocks items to ensure a sufficient supply throughout the shift.

7. Understands and adheres to proper food handling, safety and sanitation standards during food preparation, service and clean up.

8.Cleans and maintains all areas of the restaurant to promote a clean image. Understands and adheres to the 3-step method of cleaning.

**Incentives include**

Referral bonuses

Attendance Allowance

Sales or Special incentives

Available timing : Minimum 4 hour slots

7 am - 3 pm

3 pm - 11 pm

10 am - 9 pm

Mondays to Sundays

Locations : Woodlands, Sembawang, Canberra, Sengkang, Serangoon, Orchard

Position summary:

The service crew greets and serves guests, prepares products, maintains food safety and sanitation standards, and handles or processes light paperwork. Exceptional customer service is also major component of this position.

Tasks and Responsibilities:

1. Exhibits a cheerful and helpful manner while greeting guests and preparing their orders.

2. Demonstrates a complete understanding of menu items and explains them to guests accurately.

3. Uses Point of Sales system/cash register to record the order and compute the amount of the bill. Collects payment from guests and makes change.

4. Performs Cash- In Procedures-accounting for all forms of money, bread, etc., during the shift.

5. Prepares food neatly, according to formula, and in a timely manner.

6. Checks products in sandwich unit area and restocks items to ensure a sufficient supply throughout the shift.

7. Understands and adheres to proper food handling, safety and sanitation standards during food preparation, service and clean up.

8.Cleans and maintains all areas of the restaurant to promote a clean image. Understands and adheres to the 3-step method of cleaning.

**Incentives include**

Referral bonuses

Attendance Allowance

Sales or Special incentives

The Palawan @ Sentosa

The Palawan @ Sentosa is the Shangri-La Group’s first lifestyle and entertainment precinct on Sentosa Island in Singapore. Designed for visitors to explore, play and bond, the iconic beach playground will be home to several new-to-Singapore leisure activities such as gamified electric go-karting and a floating aqua park. Enjoy unique dining experiences at a terraced beach club, a family beach club and gourmet food trucks poised to provide delicious fare along with the perfect setting for friends and families to relish island vibes.

We are looking for Hostess to join our team!

As the Hostess, we rely on you to:

• Support the daily F&B guest booking
• Provide a high-quality service to restaurant guests.
• Maintaining outlet booking effectively and accurately
• Consistently looks for ways to enhance guest satisfaction.
• Create an exceptional experience for our guests.

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys delivering high quality guest service with a welcoming manner
• Loves interacting with guests and customers.
• Experience in restaurant environment.
• Committed to serving food of the highest quality.
• Willing to work shifts.

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals

If you are the right person, what are you waiting for? Click the apply button now and be part of the pioneering team!

The Palawan @ Sentosa

We are looking for Kitchen Porter to join our team!

As the Kitchen Porter, we rely on you to:

• To transport all Food and Beverage items from the Receiving Bay to the respective kitchens / chillers / freezers
• To apply the Food Safety Management System’s best practice when transporting the goods
• Responsible for all goods while in receiving bay until they are accepted and signed by requesting department
• Ensure that all Food and Beverage items transported are placed in First-In-First-Out
• To maintain hygiene and cleanliness in work area as well as equipment assigned to the Porter

We are looking for someone who:

• Enjoys interacting with people
• Must be a friendly and helpful
• Willing to work shifts
• To possess a class 3 license to drive

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals

If you are the right person, what are you waiting for? Click the apply button now and be part of the pioneering team!

Meet KINN, where our properties are more than just places to stay - they're sanctuaries designed for creating meaningful connections and cherished memories within a secure, inclusive, and peaceful environment. Our vision is to redefine hospitality as a comprehensive lifestyle experience, thoughtfully curated to everyone’s needs.

We are looking for Full-time Front Office Associate to serve as our guests’ main point of contact and manage all aspects of their accommodation. Serving as KINN’s ambassador, you will be instrumental in creating a pleasant and memorable stay for our guests, and to show them the full KINN experience.

Responsibilities

• Perform check in and check out duties in accordance to the Hotel’s P&P Standards
• Update guest information into Hotel PMS system
• Filing of guest registration cards into Guest In House folders for check in guest
• Filing and storage of guest registration cards for check out guests
• Checking and charging of daily arrivals, guest in house and future bookings via Hotel PMS and various OTAs (Online Travel Agent) according to Hotel P&P standards
• Checking of daily arrivals and departures, ensuring that rooms/capsules are blocked and prepared for guest arrivals
• Perform checks on cleanliness of public areas and other guest areas such as dorms, guest toilets, public areas etc
• Check pantries and topping up of pantry amenities
• Preparing and sending of daily hotel reports to relevant parties nightly

Requirements

• Independent and adaptable
• Self-confident and makes an effort to be well-groomed and tidy
• Excellent communication and organizational skills
• Fluency in English is a must.
• Previous work experience as a hotel front desk agent, receptionist or similar role is preferred, but will train the right person.
• Commitment to work a 5 day work week including shifts and weekends.
• Experience with property management and digital softwares such as CloudBeds or Opera will be a huge plus!
• Experience managing online travel agent websites such as Booking.com and Agoda work is an advantage

We are looking for a Full-Time Housekeeper to upkeep the general cleanliness of our premises. Taking care of our cabins and general maintenance duties, your tasks are important in ensuring that our guests always enjoy a clean and comfortable stay at KINN.

Responsibilities

• Ensure that all areas of the hotel premises are cleaned and well maintained
• Cleaning of guest rooms, dorms and capsules according to Hotel P&P Standards
• Cleaning of shared toilet/shower rooms for capsule only hotels
• Cleaning of public area such as lobby, lounges and pantries
• Maintain all cleaning supplies and equipment, in a safe and sanitary condition
• Report and fault or damages in the various locations in the hotel
• Inspect and turn all linens for outgoing washing or returning from laundry contractor
• Respond to any Housekeeping calls from guest or Supervisors as and when required
• Update daily cleaning report and submit to Supervisor at the end of shift for checks and filing

Requirements

• Good disposition, interpersonal, meticulous and detail oriented
• Possess a positive attitude to learn and grow with the company
• Comfortable working in a fast paced environment and shift work is required.
• The nature of the job is physically demanding, such as climbing, changing linens and lifting laundry loads etc.
• No experience required, training will be provided.

Job Description & Requirements

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with Cloud Kitchen management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Cloud Kitchen Regulations,

Ability to Work Under Pressure,

Senior Marketing Executive | FMCG Exp | Food Industry | Boon Lay

Mon-Fri 9AM – 6PM

Location: Chin Bee Crescent (Boon Lay MRT)

Salary: $4200 to $4500 + AWS + VB

Requirements

Diploma/Degree in Business/Marketing.

At least 3 years of Retail Marketing or FMCG marketing experience

Understanding of E-commerce and social media is a must-have.

Key Responsibilities:

1. Marketing Support

• Support Marketing Director in planning and executing marketing campaigns to promote 3rd party brands in retail supermarkets.

• Coordinate marketing initiatives and promotional activities for 3rd party brand partners.

• Develop advertising materials for POSM, digital and social media channels.

• Assist in creating sales support materials and retail in-store promotions.

• Assist in coordinating marketing events such as roadshows and promoter sampling.

• Collaborate with functional teams like procurement, sales, and finance to ensure smooth development and launch of new products.

2. Ecommerce Site & Retail Marketing for Showroom

• Contribute to developing marketing strategies for driving foot traffic and sales in retail showroom.

• Support the marketing team in the implementation of showroom-specific marketing campaigns to attract customers and enhance the retail experience.

• Assist in overseeing retail merchandising efforts for optimal product display and sales.

• Drive and implement commercial plans across owned Ecommerce site including selecting right mix of products, forecast, and setting thematic promos to achieve sales target.

3. Marketing Apps Maintenance

• Support marketing team to maintain and update mobile apps

• Collaborate with UX/UI designers to enhance user interfaces and overall user experience.

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

• Ensuring restaurant staffs are hiring and retaining team members to help improve productivity and quality of the guest experience
• Business Management-Support the General Manager in managing food and labor costs to increase Restaurant profitability
• Manage the requirements for health and safety training across all outlets and ensure that all outlets are fully up to date on municipality requirements
• Drive performance and sales levels improvements for all restaurants
• Implement practices and procedures and consistently review operational standards with the aim of always improving speed and service quality
• Schedule staff hours and assign tasks for service
• Ensuring that the strictest standards of sanitation, food safety and cleanliness are practiced in every restaurant, by ever team member on a daily basis

Join our Telegram channel for timely updates on the newest job vacancies and opportunities: https://www.jobstreet.com.sg/e...

• Must have relevant work experience as Back of House
• Prepare dishes according to SOP provided by Chef.
• Conduct Opening, operating, and closing procedures
• Preparation and maintenance of mise-en-place for the side station.
• Delegate duties and responsibilities among kitchen Staffs.

Benefits:

• $ Sign-on Bonus = 1 Month Salary
• Incentives
• 5.5day work week
• Medical Benefits
• Company insurance
• Free Staff Meals

Due to the lack of work quota, this position is only open for Singaporean. Only Singaporean needs to apply.

Job Requirements:

• Must have relevant work experience in either Front of House or Back of House

Locations:

• 77 Hillcrest Road, Greenwood Singapore 288951 | Tan Kah Kee MRT
• 30C Loewen Road (Dempsey) Singapore 248839 | Orchard Bouvard MRT
• 21 Eng Kong Terrace Singapore 598993 | Beauty World MRT
• 64 Namly Place, Namly Estate Singapore 267208 | Sixth Avenue MRT
• 44 Jalan Merah Saga #01-56 Chip Bee Gardens Singapore 278116 | Holland Village MRT
• 106 Faber Drive Singapore 129415 | Clementi MRT
• 87 Serangoon Garden Way Singapore 555983 | Serangoon MRT
• 1 Swan Lake Avenue, Opera Estate Singapore 455700 | Bedok MRT
• 38 South Buona Vista Rd Singapore 118164 | Haw Par Villa MRT
• 41 Sunset Way #01-03 S597071 | Clementi MRT
• 130 Beach Road #01-11 Guoco Midtown Singapore 189774 | Bugis MRT
• 80 Middle Road Intercontinental Singapore 188966 | Bugis MRT

Come join us and be an integral part of a dynamic, pre-opening team at PULSII where French and Italian traditions blend with specially selected Japanese ingredients to create a culinary Masterpiece with perfect balance, through wood-fired cuisine.

Strategically located in the heart of the bustling Tanjong Pagar enclave, our new and exciting up-coming restaurant aims to delight our guests with innovative wood-fire dishes, carefully tended to by our well-trained Chefs, celebrating the best of these diverse, culinary heritages.

If you are fuelled-up to thrive in a fast-paced restaurant environment, we warmly welcome you to join us on our trail-blazing culinary journey.

Assistant Restaurant Manager

Position Overview:

We are currently seeking an experienced and motivated Assistant Restaurant Manager to support the Restaurant Manager in overseeing the daily operations of PULSII. As the Assistant Restaurant Manager, You will play a key role in supporting the management team in maintaining high service standards, managing the bar area, and ensuring guest satisfaction. This position offers an exciting opportunity for a hospitality professional who is passionate about delivering exceptional service and contributing to the success of a vibrant culinary concept.

Responsibilities:

• Assist the Restaurant Manager in leading and motivating a team of service staff and bartenders to deliver exceptional guest experiences.
• Support daily restaurant operations, including opening and closing procedures, reservation management, and guest relations.
• Ensure that service standards are consistently maintained to exceed guest expectations.
• Assist in managing the bar and utilize your knowledge of wine, spirits, and cocktail preparation techniques to support the Bar Manager and maintain beverage quality.
• Train and mentor staff in service techniques, product knowledge, and bar operations.
• Collaborate with the management team to implement and uphold restaurant policies and procedures regarding health, safety, and sanitation standards.
• Assist in coordinating between the kitchen and front-of-house operations to ensure seamless service delivery.
• Handle guest inquiries, concerns, and complaints with professionalism and efficiency, striving to resolve issues to the guest's satisfaction.

Requirements:

• Proven experience as an Assistant Restaurant Manager in a restaurant or hospitality establishment.
• Knowledge of wine, spirits, and cocktail preparation techniques, with the ability to create innovative and delicious drinks.
• Strong leadership and communication skills, with the ability to inspire and motivate a diverse team.
• Excellent customer service skills and a passion for creating exceptional dining experiences.
• Knowledge of French, Italian, and Japanese cuisine and dining etiquette preferred.
• Solid understanding of restaurant financials and experience with budgeting, cost control, and revenue management.
• Background in hospitality management or a related field preferred.

Benefits:

• Competitive salary and benefits commensurate with experience, including opportunities for performance-based incentives.
• Opportunities for career growth and advancement within our expanding Group.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

PART TIME

Saturday/Sunday Evening Lessons ( 4 Hours/Week)

TRAINING - basic knowledge for the students to enter in to the hospitality Industry

Hospitality Industry Introduction

Food And Beverage Service Management

Accommodation Operations Management

Front Office Operations Management

Banquet Operations Management

Strategic Marketing In Hospitality Industry

Education

Classroom/zoom Online Lessons

Bachelor Degree In Hospitality

Master Degree In Hospitality

Diploma In Hospitality