Total 29,836 F&B / Tourism / Hospitality job vacancies in Singapore

The Senior Raffles Butler is at the center of the Raffles Hotel Singapore residents’ service experience. This position encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house and departure arrangements. The Butler will strive to listen attentively, observe the little details, and personalise interactions with the aim to anticipate and be intuitive of residents’ needs and wants. An ambassador of the hotel, well-rounded in all areas of the hotel, including Rooms, Food and Beverage, Spa and other resident touched areas.

Primary Responsibilities

Executes Butler core tasks

• Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and residents.
• Engages and customises check-in procedures, suite set-up, suite orientation, offers welcome drink, itinerary and dining recommendations and bookings, through observation and interactions anticipate and be intuitive of residents’ needs and wants.
• Orchestrates the celebrations of residents’ special occasions, assists with in-suite experiences resolves resident feedback, serves daily amenities and offers assistance for departure arrangements and provides fond farewell.
• Tasks include unpacking, packing, laundry, shoe-shine and in-room dining service, promptly answers any resident calls and emails and communicates with respective departments.
• Ensures service standards and individual performance are aligned with Accor Hotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Deals with internal stakeholders

• Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Lobby Operations team in promoting inter-hotel sales and in-house restaurants and facilities.
• Cooperates closely with the In-Suite dining team and housekeeping to ensure a seamless In-Suite dining and cleaning experience. Acts as a link for residents with all other areas of the hotel.
• Addresses any security incidents and resident complaints to the Head Butler and reacts proactively when suitable and appropriate.

Improves quality of product and services

• Ensures residents receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Candidate Profile

Knowledge and Experience

• Diploma or Degree from School for Tourism and Hotel Management.
• Minimum 2 years’ relevant experience.
• Excellent communication skills in English and ability to speak other language and / or basic understanding of other languages an advantage.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest/colleague needs.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyses and resolves problems, exercises good judgment and with a high degree of professionalism.
• Prioritises and organises work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Embraces and responds to change effectively.
• Creative and experiential focus.
• Possess good local market knowledge.
• Understands international luxury travelers and their needs.
• International level of quality and non-hotel experience a plus.
• Multi-cultural understanding.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Roles & Responsibilities

- Understand culinary procedures for local cuisine - Zi Char.

- Required to have culinary skills and Basic Food Hygiene Certificate

- At least 2 years of experience

- Have the ability to work under pressure

- Excellent organizational skills

- Effective communication

- Only Singaporean & PR

Whatsapp: +65 9009 1069 （Kelvin Yip）

Roles & Responsibilities

- Understand culinary procedures for local cuisine - Zi Char.

- Required to have culinary skills and Basic Food Hygiene Certificate

- At least 2 years of experience

- Have the ability to work under pressure

- Lead a team

- Excellent organizational skills

- Effective communication

- Only Singaporean & PR

Whatsapp: +65 9009 1069 （Kelvin Yip）

SUMMARY

The Sous Chef is responsible for the day to day running of his assigned kitchen. He is to ensure a professional running of his kitchen and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. He needs to be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.

He has to be familiar with local requirements and sanitation regulations. He provides leadership, training and supervision on all production in his kitchen and oversees the quality and proper usage of all food related to his department throughout the hotel.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Co-operate with and drive forward the implementations of minimum operating. standards in all Food and Beverage kitchens through close follow up with outlet Managers.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
• Conduct daily inspections of kitchens. Check food mise en place.
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.
• Assist in the preparation and control of daily and weekly market lists.
• Conduct daily hotel tours to observe operational standards and difficulties and follow these up with the Executive Chef.
• Prepare weekly work schedule for his subordinates.
• Constantly strive to improve kitchen operating procedures.
• Be fully responsible for the labour budget of the kitchen department.
• Propose and initiate when approved, new services and products for our guests.
• Have daily guest contact and relate comments, positive or negative to the Executive Sous Chef / Chef de Cuisine.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Comply with all hygiene standard required and have necessary training with staff.
• Ensure maximum compliance to all FSS Policy and Procedure.
• To strive for improvement through daily training and continuous updating.
• To comply with relevant hotel grooming standard and ensure proper standard is followed by all subordinate
• To comply with all safety and security regulation.
• Strictly adhere to all Policy & Procedure existing in the hotel.
• Perform any other reasonable duties as required by the department head from time to time

Roles & Responsibilities

- Understand culinary procedures for local cuisine - Zi Char.

- Required to have culinary skills and Basic Food Hygiene Certificate

- At least 2 years of experience

- Have the ability to work under pressure

- Excellent organizational skills

- Effective communication

- Only Singaporean & PR

Whatsapp: +65 9009 1069 （Kelvin Yip）

Responsibilities:

• Oversee both front and back-of-the-house restaurant operations, ensuring a seamless and exceptional experience for all guests.
• Elevate service standards to delight customers and ensure their satisfaction.
• Implement stringent quality control measures for culinary offerings to consistently impress our guests.
• Stay ahead of the curve by anticipating and fulfilling future needs for kitchen supplies, merchandise, and cleaning essentials.
• Ensure strict compliance with health regulations and sanitation protocols to prioritize the well-being of patrons and team members.
• Conduct comprehensive training sessions for new hires and provide ongoing skill-building opportunities for existing staff to enhance service excellence.
• Monitor workstations closely to ensure they are well-equipped and fully staffed for optimal performance.

Benefits:

• Competitive Annual Wage Supplement (AWS) to reward your dedication and hard work.
• Enjoy 10 days of annual leave entitlement to recharge and rejuvenate.
• Access comprehensive medical benefits to support your well-being.
• Participate in a lucrative sales incentive program designed to recognize and reward your achievements.
• Benefit from enticing retention incentives as a token of appreciation for your long-term commitment.
• Celebrate your special day with additional birthday leave because you deserve it!

Location: Multiple outlets

Schedule: 5 days a week, 9 hours a day

EA License 22C1383

EA Personnel R22110043

We are currently seeking a highly skilled and experienced Pastry Chef. You will play a crucial role in our establishment by leading and managing the kitchen operations. You will have the opportunity to showcase your culinary expertise and creativity while overseeing the preparation and presentation of our delectable dishes.

Responsibilities:

• Extensive experience in creating delectable pasta dishes, ranging from classic Italian favourite’s to innovative creations. Mastery of various pasta types, sauces, and cooking methods to deliver exceptional taste and texture.
• Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control.
• Assist to oversee preparation process, portioning, presentation and quality of bakery products.
• Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.
• Ensure compliance to food safety and hygiene regulations at all times.
• Any other ad-hoc duties as assigned by management

Skills, Knowledge & Experience

• 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.
• 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.

Requirements:

• Minimum 5 years of relevant bakery experience in similar capacity with or without qualification.
• Well-versed in management and organizational skills
• Good understanding of food cost control, budgeting, and profitability analysis
• Ability to work under pressure and in a fast-paced environment.
• Strong leadership and management skills with the ability to motivate and inspire a team.

If you are a dedicated and talented Chef looking for a new challenge, we invite you to join our team. Please submit your resume, along with a cover letter highlighting your relevant experience.

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

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.
That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata
Assistant Cook Duties and Responsibilities

· Setting up, cleaning, and organizing work stations

· Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

· Roti prataflour mixing

· Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

· Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

· Making Chappathi and Chappathi flour mixing

· preparation of south indian& north indian curies

· Taking orders from wait staff or computerized system

· Cooking order according to food health and safety standards

· Recommending ideas for specials or seasonal dishes

· Handling multiple food orders at one time

· Monitoring multiple food orders as new orders arrive

· Dressing order for presentation

· Ensuring each guest order has the correct food and sides

· Delivering food order to wait staff in a timely manner

· Storing all food properly

· Sanitizing and cleaning work stations and utensils

· Reordering stock and food supplies

· Monitoring other cooks and team members

· Assisting other cooks in preparing food or helping other team members when needed

Assistant Cook Requirements and Qualifications

· Ready to work any shift

· Able to work in a fast-paced environment

· Able to multitask, prioritize, and manage time efficiently

· Physical endurance to stand for an entire shift

· Self-motivated and self-directed

· Works well as part of a team and on individual tasks

· Able to quickly memorize complex or multiple orders

· High school degree or equivalent

· Previous experience as a busboy, cook, or relevant work experience

· Legally able to work in establishments which serve alcohol

· Able to work early mornings, nights, and weekends

· Must pass a background check

· Able to read and write

Responsibilities:

• Manage and supervise kitchen staff, delegating tasks and ensuring smooth operations.
• Prepare and present food according to the recipes and kitchen standards.
• Monitor food and ingredient inventory levels, ordering and restocking as needed.
• Ensure the kitchen is clean and well maintained in compliance with health and safety regulations.
• Continuously review and improve kitchen processes and procedures to increase efficiency and productivity.
• Minimize wastage and spoilage of ingredients.
• Other ad hoc duties assigned.

Requirements:

• At least 2-4 years of relevant working experience.
• Must have a similar experience within the industry.
• Meticulous, team player with a positive attitude.
• Excellent Communication Skills

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R1872398

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

Position Purpose

• 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

~Good in computer in microsoft words, excel

~Support office operation

~To prepare quotations and invoices

~English & Chinese both written & speaking

~Working hours Monday to Friday 8:30am to 5:30pm

~Experience minimum 1 years in office admin

~Human resource or accounting bankground will have advantage

Position Purpose

• 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

Position Purpose

• 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 restaurantsResponsibilities• 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 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

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

-Order supplies to stock inventory appropriately

-Verify and endorse all incoming products & raw materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

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

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

Job Description:

• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Provide excellent service experience to all customers
• Handle all customer queries and feedback in a professional and timely manner
• Monitor and ensure the quality of food, customer services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Handle cashiering duties and managing of ordering systems
• Rostering and managing of staff and attendance
• Conduct service training and improvements
• Report to Management regarding sales results and productivity
• Develop marketing strategies to improve sales and profitability
• Ensure that policies and standard operating procedures are strictly adhered to
• Oversee purchasing to stay within budget
• Able to be a backup for all position
• Assist any ad-hoc duties assigned by Supervisors/Managers
• Able to perform additional duties as requested by the Management as and when required

Job Requirements:

• Team player
• Customer-centric
• Interested in F&B industry
• Have a "willingness to learn" attitude
• Able to work independently and under pressure
• Ability to work on Flexi shift, and able to work on Weekends & Public Holidays
• 6 days work week

Benefits:

• Birthday Voucher
• Staff Meal
• Uniform will be provided
• Sales Target Incentive
• Staff Discount

F&B Service Crew cum Cashier

Job Description & Requirements

F&B Service Crew cum Cashier

$2300

5 working days per week

11 hours per day (included 1.5 hours break)

47.5 working hours per week

Working Location: Island wide shopping mall

Responsibilities:

· To greet customers and provide good customer service

· To have good product knowledge (training provided)

· To ensure overall cleanliness of the shop at all times

· To perform duties at the cashier, ensuring that payments are charged correctly

· Perform other related tasks as assigned by managers and supervisors

Requirements:

· No Experience required, training will be provided

· Candidates who possess a Basic Food Hygiene certificate will have an added advantage.

· Team player, with a good learning attitude

PPP Coffee is expanding and we seeking an experienced Head of Operations to lead and manage our F&B operations. In this role, you will be responsible for supporting the business expansion plans through hiring and leading a team of managers to deliver a high level of product and service excellence in accordance with the company’s strategic plans.

Job Description

· Lead and manage a team of managers overseeing cafe/retail operations and bakery production

· Set up, monitor and/or review operational systems and processes to enhance operational efficiency

· Ensure all outlets maintain the product quality and service standards

· Responsible for recruitment of staffing and manpower

· Conduct training and orientation along with HR support to set up new team members for success

· Oversee regular maintenance, managing facelifts and/or major renovations

· Work with key suppliers and partners to ensure purchasing and inventory management is managed to ensure the highest quality and best COGS

· Respond to customer escalations, and ensure support for the continuous improvement process

· Provide feedback and offer suggestions for improvements

· Prepare weekly and monthly reports as required

Minimum Requirements

· 5 years’ experience working in a managerial role in a F&B/retail environment overseeing 3 and/or more outlets

· Bachelor's Degree in preferably business administration, F&B, Hospitality, or related field

· Fluent in English and one other local language

· Basic computer literacy including MS Word and Excel

· Action oriented; committed and reliable; strong attention to detail

· Takes initiative to solve issues or offer alternatives

You must have the passion with service and is knowledgeable on coffee which is our core of our business. We are seeking a positive individual, a true leader that will lead by example, good teamwork and sociable attitude as we are in the people business.

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

新加坡著名中餐连锁店招聘厨房助手/厨师

每周50个工作小时

一周5/6天

从1030am到10pm（有1.5小时休息），

从9am到830pm（有1.5小时休息）,

不同班次 $ 2200至$ 2800

有意者，请WhatsApp联系82026010

Chef/Cook Chinese Cuisine Zi Char - Take Away

50 working hours per week

5 or 6 days a week

Different shifts -1030am to 10pm (with 1.5 hour break),

9am to 8:30pm (with 1.5 hour break)

Cooking skill training will be provided.

$2200 to $2800

Please WhatsApp and contact 82026010

Job Description

- Attend daily production meetings

- Clean and prep all baking materials for the specific job

- Assemble all dry and wet goods for production

- Work alone or with a team to execute recipe

- Utilize industrial equipment to facilitate efficient production

- Handle all hot or dangerous items with care

- Ensure all baked goods are stored and packaged properly

- Adorn all Health, Sanitation and safety clothing

Requirement

- Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters, etc. is a plus

- Experience in pastries and cakes is a plus

- Understanding of food safety practices

- On job training will be provided

- 4am - 2pm

Other Information

- 6-day work week , including the weekends and holidays

- Festive Bonus, Sales Incentive, Dental & Health medical

Description about the concept, Bae’s:

In the vibrant nightlife scene of Singapore, ‘Bae’s’ introduces a groundbreaking concept - a pulsating club nestled within the inviting ambience of a cosy, harmonious living room x music room setting.

Bae’s is a hip hop club lounge aimed at revolutionising disco cocktails with a Korean-Asian flair with delectable bar bites.

Who are behind Bae’s*:

• The Proper Concepts Collective - the hospitality group behind The Feather Blade, Rappu Handroll Bar, Ms Maria & Mr Singh, GOHO
• Native Holdings - the cocktail bar group by Vijay Mudaliar , Native (No.14 The World's 50 Best Bars 2021) & Analogue (No.15 Asia's 50 Best Bars 2023)
• Chuga Soju & Coolpotions Singapore

Job Position: Head Bartender

Job Description:

• Recruit, train, and supervise bartenders and bar support staff.
• Develop schedules, ensuring adequate coverage during peak hours and special events.
• Conduct regular staff meetings to communicate updates, policies, and ensure a cohesive team environment.
• Provide ongoing training to enhance bartending skills and customer service.
• Create development plan for all team members to level up skill set
• Oversee the procurement of beverages, supplies, and equipment.
• Implement and maintain a comprehensive inventory control system to minimize waste and control costs.
• Conduct regular inventory audits and reconcile discrepancies.
• Work with vendors to negotiate pricing, discounts, and ensure timely deliveries.
• Collaborate with management to create and update beverage menus, considering trends and customer preferences.
• Monitor the popularity of different drinks and adjust the menu accordingly.
• Source and recommend new and unique ingredients to enhance the beverage offerings.
• Ensure the quality and consistency of drinks served.
• Develop and enforce standard operating procedures for drink preparation.
• Implement quality control measures for cleanliness, presentation, and taste.
• Interact with customers, gather feedback, and address concerns.
• Train staff to provide excellent customer service and resolve issues promptly.
• Monitor customer satisfaction and implement improvements as needed.
• Maintain accurate records of sales, inventory, and expenses.
• Generate reports for management on key performance indicators.
• Implement and enforce safety and sanitation standards.
• Promote and practice compliance with fire, health, safety and hygiene standards and regulations
• Liaise with suppliers and sales representative
• Ensure all deliveries and documents are checked in correctly
• Responsible for cocktail creation and listing of spirits, wine, beer and non- alcoholic beverages
• Build strong relationships with brands representative.
• Actively seeking for collaboration to value add to the business

Qualifications and Skills required:

• Knowledge of liquor laws and ensure that they are adhered to all times without fail
• Strong performance management and coaching skills
• At least 3 years of management experience
• Proven experience as a Head Bartender or similar role.
• Excellent leadership and communication skills.
• Strong knowledge of beverage trends, mixology, and customer preferences.
• Familiarity with inventory management and cost control.
• Ability to work in a fast-paced environment and handle stressful situations calmly.
• Familiar with local market and have a strong network is a bonus