Total 30,091 F&B / Tourism / Hospitality job vacancies in Singapore

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• 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.
• Able to work on night shift, weekend and public holiday

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

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

People Management

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

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Job Summary:

Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

·    Responsible for the overall daily food production and back of house operations.

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

·    Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·    Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·    Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

·    Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·    Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·    Submit weekly and monthly financial/ administration reports to the Unit Manager.

·    Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·    Attend weekly service meetings to improve and enhance service level.

·    Evaluate and administer manpower plans, employee training & development.

·    Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·    Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·    Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Key Requirements:

·    Minimum 5 to 8 years of experience in similar capacity.

·    Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

·    Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

·    People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

·    Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

·    Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

. 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:

• Involved in the preparation of food and beverages
• Ensure that kitchen utensils and equipment are in good condition to operate
• Responsible for maintenance of cleanliness of kitchen and any ad-hoc duties assigned
• Ensure compliance with all health and safety regulations in a kitchen area
• Ensure that food can be prepared in a timely manner
• Ability to work in a fast-paced environment
• Ensure freshness of food items and discard expired/ spoilt items
• Observe food stock levels and place orders when necessary

Requirements:

• No experience required as on-the-job training will be provided
• Pleasant disposition and well-groomed
• At least a Certificate in Food & Beverage service
• Able to commit shift work, weekends and public holidays

Responsibilities:

• Prepare and cook food for all customers according to service standard and procedures.
• Preparation work during kitchen opening and closing operation hours (mise en place)
• Ensuring the food preparation areas are clean and hygienic.
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing, and distributing ingredients
• Ensure quality control and food presentation as per standard company recipes
• Ensuring all portion controls are strictly adhered to following the chef’s practices
• Ensure prepare guests’ order in a time manner
• Monitors usage of equipment and utensils to prevent damage and to ensure the equipment are maintained regularly to prolong the life span
• Washing, peeling, chopping , cutting and cooking food stuffs and helping to prepare all food items listed on the menu
• Disposing of rubbish and disposing refuse on a regular basis
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Perform miscellaneous job-related duties as assigned

Position Purpose:

• Prepare Authentic Japanese Cuisine

• 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

• Understand food cost models and how these impact profitability of restaurants

• 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 menu

• Kitchen 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 and kitchen 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 efficiency

• Quality 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

Requirement:

• Must be able to speak fluent Japanese

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

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

People Management

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

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Italian Fusion

• Tanjong Pagar

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah Crescent

HIRING FOR:

COMMIS COOK

1. RISTORANTE LUKA

Japanese & Western Fusion

Job Description:

Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:

• Follow the Sous Chef / Head Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor, and ensure adequate supply at the cooking stations
• Prepare specific food items and stock up required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Be responsible for stock rotation by ensuring the freshness of ingredients to be used
• Practice proper inventory management through the safeguarding of stocktaking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• 1 or 2 years related experience in a Food & Beverage (F&B) establishment

*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Cooks and CDPs into established Junior Sous Chefs and Sous Chefs

• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• 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

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• 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

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.

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Marketing and Communication Specialist to be part of their Marketing and Communication team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities:

1. Brand Promotion: Collaborate with PR to enhance brand visibility and engagement through strategic campaigns, media coordination, and events.
2. Content Management: Craft and manage brand-consistent content across platforms, ensuring unified messaging and engaging visuals, coordinating with internal teams for content accuracy and brand alignment.
3. Campaign Development: Help develop and roll out brand campaigns, working with various teams to tailor messages for different demographic segments, ensuring creative cohesion and strategic alignment.
4. Influencer Partnerships: Partner with influencers to boost brand presence, managing content alignment with brand goals, and expanding audience reach through strategic social media collaborations.
5. Marketing Support for Properties: Assist in marketing and PR strategies for new and existing properties, manage re-branding initiatives, and coordinate brand-specific events and partnerships.
   

Requirements:

• Degree in related field
• Minimum of 8 years' relevant experience with regional exposure
• Experience in hospitality industry or luxury brand

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: R2198636
• EA Personnel Name: Oh Puey Xin

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