Total 29,236 F&B / Tourism / Hospitality job vacancies in Singapore

Job Description:

• Work closely with the Residence Manager and provide courteous services to guests and responds efficiently and tactfully to guests’ complaints, requests, and enquiries.
• Provide courteous and efficient service.
• Ensure that all telephone calls are handled promptly within three rings.
• Handle cashiering functions and adhere to the residence’s Standard Policies & Procedures.
• Maintain good guest relations with in-house guests at all times. Project a courteous and hospitable attitude at all times.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to supervisor for further follow up when necessary. Glitch reports are to be written when necessary.
• Ensure guest room security, emergency, and fire procedures; encourage the use of Safe Deposit boxes (El-Safe) and adhere to policies & procedures for their use.
• Be familiar with SR facilities and functions as well as major city attractions and events; provide guests with accurate information as requested. Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.
• Maintain a well-groomed appearance and a tidy work area and keep Personal Grooming at the highest standard.

Job Requirements:

• O-Level or equivalent
• Willing to perform rotating shifts
• Positive attitude with outgoing personality and good communication skills
• Experience in hospitality and knowledge of HMS will be advantageous

Job Description:

• Supervise the duties of supervisors and room attendants (RAs), and to ensure that they carry out an orderly housekeeping work and maintain the general cleanliness of the apartments and common areas in accordance with the standard work requirements.
• Monitor the works of supervisors to ensure they carry out thorough checks on the condition of fixtures and fittings and building components within apartments prior to check-in and after check-out, and initiate action on any defective or missing items for replacement.
• Attend to complaints and requests from tenants expeditiously, ensuring good customer service at all times.
• Monitor staff working schedules to ensure adequate manning, supplies, and equipment for staff to carry out their duties.
• Ensure show flats are set up and inspected by the Supervisor and touch-up by RAs daily and they are in tip-top condition.
• Ensure there are sufficient well-maintained stand-by apartments for emergency room move or temporary stay. Situations may include but not limited to air-conditioner breakdown, water leakage, power failure, etc.
• Identify apartments for CARE Program. To ensure that the apartments meet refurnished standard during handover. Deep cleaning by RAs to be carried out to ensure the apartment is refreshed and thoroughly cleaned. To give timely feedback to Front Office and Engineering if the works produced do not meet requirements.
• Ensure supervisors coordinate and plan the work schedules for Houseman in an effective and productive manner.
• Prepare and maintain inventory list of all assets within each assigned apartment, including all additions and disposals of such assets.
• Ensure that joint inspections are carried out with prospective tenants concerned during check-in and check-out to verify the status of items within apartments which are likely to give rise to disputes.
• Work closely with Supervisors to provide services to guests and respond efficiently and tactfully to complaints, requests, and enquiries.
• Update daily VIP, MOD, complimentary stay, and special requests to team and ensure that they are followed up.
• Liaise closely with Front Office on guests' departure to ensure cleaning allocation is maximized.
• Establish contacts with house guests/long staying guests and render assistance when necessary.
• Handle laundry discrepancies with laundry vendor and follow-up with the relevant departments in a timely manner.
• Requisite and keep stock of promotional materials for daily operations.
• Recommend solutions for operational problems in work schedules, personnel utilization, and other non-scheduled jobs.
• Recommend procedures and policies for housekeeping operations to keep abreast of current standards and procedures.
• Train employees in proper housekeeping procedures and appropriate performance of duties.
• Evaluate and make recommendations concerning cleaning products and equipment, order and maintain sufficient inventory of housekeeping supplies and equipment.
• Perform other related duties which may be assigned to you by the Management from time to time. You may also be assigned to other projects at the discretion of the Management.
• Undertake duties assigned by his/her superiors diligently and professionally.

Job Requirements:

• O-Level or equivalent
• At least 2 years of supervisory experience in Hotel Housekeeping
• Proactive, meticulous and able to perform strenuous activities and handle heavy load

ILS Hospitality is looking for General Cleaners Islandwide.

• With or Without experience
• Day or Night Shift
• Immediate vacancy

ILS Hospitality : HP 8943 1726

Job Descriptions

Position Overview:

The Office-Based Reservation Agent / Guest Relations Executive at Garibaldi Italian Restaurant & Bar is a pivotal role that involves managing reservations, handling event inquiries, maintaining relationships with third-party reservation partners, overseeing catering requests, responding to emails, and supporting various marketing and financial partnerships alongside the Marketing Manager and General Manager. This role is crucial to ensuring that our guests have a seamless and memorable experience when dining at our restaurant.

Key Responsibilities

1)Reservations Management:

• Handle reservation inquiries via phone, email, and online channels.
• Ensure accurate and up-to-date reservation records.
• Work closely with the restaurant team to optimize seating and table allocation.

2)Event Inquiries:

• Respond to inquiries related to private events, parties, and special occasions.
• Coordinate event bookings, including menu selection, seating arrangements, in house site views and special requests.

3)Catering Services:

• Manage catering inquiries and orders for off-site events.
• Ensure the timely and accurate delivery of catering services, meeting the client's expectations and ensuring proper internal communication with operations.

4)Third-Party Reservation Partners:

• Foster and maintain strong relationships with third-party reservation platforms such as Chope, Quandoo and Dining City.
• Collaborate with partners to maximize restaurant reservations and visibility.

5）Email Correspondence:

• Respond promptly and professionally to email inquiries from guests and potential customers.
• Provide detailed information about the restaurant's offerings, menus, and special promotions.

6) Marketing and Financial Partners:

• Collaborate with marketing partners to promote the restaurant's offerings and events via the support of privileged partnerships.
• Assist with financial partnership activities, including payment processing and invoicing together with Finance Department.

Job Requirements

• 2 years of related experience
• Previous experience in a reservation, guest relations, or customer service role is preferred.
• Exceptional communication and interpersonal skills.
• Proficiency in using reservation management software.
• Ability to multitask and prioritize effectively in a fast-paced environment.
• Strong problem-solving skills and attention to detail.
• Knowledge of the restaurant industry, especially Italian cuisine, is a plus.

Working hours

• 5 days work/ week

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Responsibilities:

• Responsible for site compliance for regulatory, quality as well as food safety standards
• Ensure compliance with local regulatory requirements including SFA, HALAL, FSMA and etc.
• Act as representative for site projects impacting quality and food safety
• Act as food safety team leader
• Being site trainer for quality, regulatory and food safety matters
• Manage overall in-plant GMP audit programs
• In-charge of all pre-audit activities
• Lead the weekly/ monthly review meeting and compile reports
• Ad hoc duties/ projects as assigned

Requirements:

• Bachelor in Food Science/ Technology or equivalent
• At least 5 - 6 years years of food safety/ compliance preferably from FMCG manufacturing background
• Prior supervisory experience is required

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected].

EA License No: 13C6305

Reg. No.: R1654399

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 great things you will be expected to do:

● Prepare, cook and serve a variety of items in accordance with specific menus

● Assist Executive Chef and Sous Chef to develop new dishes and menus.

● Assist with inventory and managing of supplies

● Maintain safety and cleanliness standard

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and

sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

ATTRIBUTE

● Customer-service oriented personality

● Proactive, friendly and pleasant characteristics

● Able to communicate skills and team player

● Cheerful and self-motivated with positive working attitude

• Minimum 3 years experience working in Japanese restaurant.
• Sushi and Maki making required.
• Filleting of various kinds of seafood.
• Managing the Sushi counter/cold section independently.
• Daily preparation for opening and closing of Sushi counter
• Update of inventory.
• Able to work in hot kitchen (Washoku cooking) a plus but not necessary.

• Lead with Passion: Be the inspiring leader your team deserves, fostering a collaborative and high-performing environment where everyone feels valued and empowered.
• Operational Excellence: Ensure your restaurant operates at its peak, maintaining the highest standards of cleanliness, food quality, and customer service.
• Sales Savvy: Drive sales and profitability through effective marketing, promotions, and team motivation.
• Financial Finesse: Manage your restaurant's budget effectively, making smart decisions to maximize profitability.
• People Champion: Recruit, develop, and coach your team, helping them reach their full potential and build rewarding careers at Popeyes.
• Guest Guru: Deliver unforgettable dining experiences that keep our guests coming back for more.
• Safety First: Prioritize the safety and well-being of your team and guests, adhering to all company policies and regulations.
• Stay Golden: Stay up-to-date on industry trends and best practices, constantly seeking ways to improve your restaurant's performance.
• Do you have the secret sauce?

• Minimum 2-3 years of experience as a Restaurant Manager or Assistant Manager, preferably in the fast-food industry.
• Proven track record of success in driving sales, profitability, and team performance.
• Strong leadership skills with the ability to motivate, coach, and develop team members.
• Excellent communication, interpersonal, and problem-solving skills.
• Detail-oriented with a strong commitment to cleanliness, food safety, and quality standards.
• Passionate about the Popeyes brand and its mission to deliver delicious food and exceptional service.

Key Responsibility:
- Prep all saucers, Ingrediants & Sandwiches
- Received and arrange raw ingredians into chiller/Storeroom in FIFO.
- Prepare food according to Standard Operating Procedures (SOP)
- Ensure the quality of food
- Ensure the food hygiene standards
- Ensure the cleanliness in the kitchen
- Salary from $2000 per month, prior experience +$100

Pre-requisites
- With or without experience are welcome (training will be provided)
- Pleasant personality
- Proactive in learning
- Good communication skills
- Able to work under pressure
- Need to work on weekends / Public Holidays / Shift Work

The great things you will be expected to do:

● Manage daily operations including cleanliness, organization and staffing

● Perform opening, mid and closing shift duties

● Manage guest relations and guest recovery

● Provide exceptional guest service, and setting the standard for all staff

● Monitor staff performance and hold staff accountable for their performance, ensuring guests

experiences meet the company guidelines

● Make hiring and disciplinary recommendations to Management

● Coach and develop discipline all front-of-house employees through ongoing feedback of performance

expectations

● Work with Logistics and Procurement to manage supplies deliveries and inventory and maintain

records of invoices

● Contribute to management staff meetings

● Guarantee safety and security of customers and employees by following established guidelines and

procedures regarding loss prevention and risk management

WORK EXPERIENCE

● Strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels

● Ability to work in a high stress, faced-paced environment

● High personal integrity, professionalism and maturity

● Strong attention to detail and process problem-solving abilities

● Must have excellent communication, organizational and people management / training skills and be

very customer service oriented

● Food and Services industry preferred but not essential

COMPETENCIES

● Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft excel and powerpoint; or Google Sheets and Slides)

● Presentation skills (all levels including senior management)

ATTRIBUTES

● Possess critical thinking and problem solving skills

● Excellent decision-making and stakeholder management capabilities

● Resourceful, adaptable with an agile mindset to navigate uncertainties

● Conflict resolution skills, diplomatic and with ability to engage stakeholder at all levels

● Detailed and result oriented

● Good communications skills, with client, team and all other stakeholders

● Analytical and strong organizational skills, with excellent verbal and written ability

● Self-motivated, decisive, with the ability to adapt to changes and competing demands

● Proven ability to work creatively, analytically, systematically in a collaborative manner

● Proven ability to work in an ambiguous environment and collaborate across multiple areas in order to

achieve a common business objective

● Demonstrate decisiveness in resolving business problems, making decisions and identifying priorities

● Proven abilities in providing on site leadership for project team by building and motivating team

members to meet project goals, adhering to their responsibilities and project milestones

● Extensive understanding of project and program management principles, methods and techniques

The great things you will be expected to do:

Reporting to the Restaurant Manager, and you will be working with the Front of House Team to ensure your

team provides an efficient, effective and consistent service to all our customers and clients in our fast paced

busy restaurants/cafes! You’ll have the opportunity to assist all your team team members in their duties &

support the efficient running of your unit.

● Manage daily operations including cleanliness, organization and staffing

● Perform opening, mid and closing shift duties

● Manage guest relations and guest recovery

● Provide exceptional guest service, and setting the standard for all staff

● Monitor staff performance and hold staff accountable for their performance, ensuring guests

experiences meet the company guidelines

● Make hiring and termination recommendations to Management

● Coach and develop discipline all front-of-house employees through ongoing feedback of performance

expectations

● Work with Logistics and Procurement to manage supplies deliveries and inventory and maintain

records of invoices

● Contribute to management staff meetings

● Guarantee safety and security of customers and employees by following established guidelines and

procedures regarding loss prevention and risk management

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

COMPETENCIES

● Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft

excel and powerpoint; or Google Sheets and Slides)

● Presentation skills

ATTRIBUTES

● Strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels

● Ability to work in a high stress, faced-paced environment

● High personal integrity, professionalism and maturity

● Strong attention to detail and process problem-solving abilities

● Experience in a supervisory or management role preferred but not required

● Must have excellent communication, organizational and people management / training skills and be

very customer service oriented

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

SCOPE

Provide clerical/secretarial and administrative support for the housekeeping department, including typing, computer input, filing, tracing, answering telephones, printing reports, payroll, maintaining employee files and departmental record logs.

OVERALL OBJECTIVES

The job of Housekeeping Coordinator is executed satisfactorily when:

All administrative and operational housekeeping tasks are managed efficiently.

Kempinski housekeeping standards are strictly monitored and followed.

MAIN RESPONSIBILITIES

Maintain complete knowledge of

• All hotel features/services, hours of operation.
• All hotel room types, numbers/names, layout, appointments, amenities and locations.
• Housekeeping services available for guests.
• Available laundry/dry cleaning services and hours of operation.

• Meet with Housekeeping supervisor/departing supervisor to review business status and follow up actions.
• Access all functions of computer system in accordance with departmental specifications.
• Set up work station with necessary supplies, maintain cleanliness throughout shift.
• Legibly complete requisition for additional supplies/materials and submit to manager.
• Maintain updated resource materials on all vendors and information to accommodate guest inquiries.
• Review designated in-house guest list and be familiar with guests' names and room locations.
• Print designated reports and distribute accordingly.
• Update room status report in accordance with departmental procedures.
• Contact floor supervisor to resolve floor discrepant rooms.
• Monitor and track status of out of order rooms; update accordingly.
• Prepare work orders for maintenance repairs and distribute to Engineering. Monitor completion of work submitted.
• Communicate departmental and guest needs as they arise with respective Housekeeping personnel.
• Document pertinent information in departmental log book.
• Maintain security and accurate record of all guest room keys issued to Housekeeping staff.
• Issue housekeeping items to Floor Attendants for delivery to guest rooms. Follow up on return of items.
• Accommodate all guest requests expediently and courteously. Follow up with designated hotel personnel to ensure completion of request.
• Inventory and management of stock control.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

We are on the look out for a Restaurant Manager for our newest concept –a Burmese restaurant in the heart of Singapore. We are big believers in hospitality from the heart, providing quality service to our guests and we are looking to find the right person in this key leadership role to embody this spirit!

Interested applicants should bring a mix of grit and grace. The Restaurant Manager will be hands-on, willing to do the hard stuff, but also maintain a polished presence and poise. The role demands a great attention to detail and a strong grasp of our restaurant’s financial footprint. Responsibilities include hiring staff, overseeing inventory management, making purchasing decisions, managing the restaurant’s budget and facilitating all maintenance needs.

Responsibilities

• Oversee the execution of efficient restaurant operations
• Maintain high standards of production, productivity, quality and customer service
• Foster and develop a positive team culture filled with both fun and hard work
• Rally and motivate team to achieve its highest potential
• Identify areas of improvement while also celebrating successes
• Develop short-term and long-term growth plans and financial goals that align with overall strategy and operational plans
• Manage food quality control, inventory management, profit and loss controls, labor cost monitoring and product cost monitoring
• Notice gaps in guest experiences and put corrective plans in place
• Ensure staff follow all health and safety rules and regulations
• Review financial statements and performance data to assess cost reduction needs and program improvements

Requirements

• Dynamic self-starter who is equal parts inspirational and influential
• Knowledge of business processes and functions such as finance, HR, procurement and operations
• Superb communication skills
• Strong leadership skills
• Great budgeting and planning skills
• Entrepreneurial attitude and mindset
• Proven experience as a Restaurant Manager or similar management role
• Well-groomed, professional presentation

Benefits:

• Employee discount
• Staff Meal
• 5-day work week
• Be a part of a dynamic and lively hospitality group headquartered in Hong Kong

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,

• Maintaining high standards of hygiene; practise workplace safety at all times,

• Always adhere and abide to all company policies and procedures,

• With F&B background in middle management roles and responsibilities,

• To oversee outlet operations and ensure that all SOPs are strictly complied with,

• Plan staffing schedules and resolve outlet operational issues,

• Lead and motivate staff in achieving sales targets and customer satisfaction,

• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,

• Positive working attitude with good communication skills,

• Good leadership and organization skills,

• Minimum 5 years of relevant experience in the F&B industry.

Job Description:

• Assist Cook in kitchen operations,

• Basic cutting and food preparation skills,

• No cooking experience required but will be added advantage,

• Supply ordering dealing with suppliers,

• Stock take every month,

• Manage kitchen hygiene,

• Manage food quality control,

• Manage ingredient quality and storage,

• Kitchen job scheduling and job rotation,

• Assist in adhoc duties as and when required.

Requirements:

• At least 2 years of relevant work experience,

• Always maintaining a good hygiene level,

• Able to work well independently as well as in teams.

Job Description:

• Handle & Collect orders from Market
• Lunch & Dinner delivery to customer
• Confirm that the right items and quantities are loaded onto the delivery vehicle
• Ad Hoc job & delivery assigned by supervisor
• Conduct routine inspections of the delivery vehicle to ensure it is in good working condition.
• Report any mechanical issues or damage to the vehicle promptly.

Requirements:

• Possess Class 3 or Class 4
• Singaporean
• Must be able to lift heavy items (20kg - 25kg)
• Responsible & Good Attitude/ Good Team Player

Events Executive

• Working Day: 5.5 days (Sat half day)
• Working Hours: 44 hours weekly (office hours)

Job Scope

• Close & manage accounts
• Correspond with clients & internal departments
• Plan events & procure necessities from vendors
• Event logistics preparation & inventory management
• Event set up & recovery
• Coordinate & execute event on-site
• Brief & manage part-timers
• Administrative duties & other matters required

Requirements

• At least 1 year of relevant events experience preferred
• Able to handle alcohol products & various brands concurrently
• Comfortable with hands-on working environment (involves physical work, conducting outdoor events, event set-up and tear-down etc)
• Proficient in Microsoft Office & Google workspace etc

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,

• Maintaining high standards of hygiene; practise workplace safety at all times,

• Always adhere and abide to all company policies and procedures,

• With F&B background in middle management roles and responsibilities,

• To oversee outlet operations and ensure that all SOPs are strictly complied with,

• Plan staffing schedules and resolve outlet operational issues,

• Lead and motivate staff in achieving sales targets and customer satisfaction,

• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,

• Positive working attitude with good communication skills,

• Good leadership and organization skills,

• Minimum 5 years of relevant experience in the F&B industry.

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.

Are you passionate about providing excellent customer experience, food, & hospitality?

We're looking for talented people like you to join our opening team for staff. We offer openings for a range of positions to match different skill sets and interests. Continue reading if you want to take part in a thrilling gastronomic journey.

We are currently hiring for the following positions:

1. Pastry Chef
2. Commis Chef
3. Service Staff
4. Guest Relations Executive

Requirements:

• Previous experience in the desired role is preferred, but we are also willing to train motivated individuals who are eager to learn.
• Experience in a Fine Dining restaurant/Michelin star restaurant will be an advantage.
• Strong communication skills & a friendly demeanor.
• Ability to work well within a fast-paced team environment.
• Attention to detail & a commitment to maintaining high standards of service and hospitality.
• Flexibility to work evenings, weekends & holidays as per the restaurant's operating hours.
• Positions open to Singaporean, Permanent Resident.

Benefits:

• Competitive wages commensurate with experience & position.

• Opportunities for career growth & development.

• 13th Month Bonus & 14 days annual leave.

• A positive & inclusive work environment that fosters teamwork & creativity.

• Staff meals during shifts.

How to Apply: If you're passionate about the restaurant industry and want to be part of a thriving team, we would love to hear from you!

We appreciate all applications, but only those selected for an interview will be contacted. Thank you for your interest in joining our restaurant family!

About us:

We are an experimental fine dining restaurant which will cover a gastronomic journey revolving around South Asian cuisine. We aim to reproduce traditional dishes & experiment with the finest spices & ingredients with modern cooking techniques, offering each diner with an olfactory, visual & immersive dining experience.

Chef de Partie - High-Quality Neighborhood Restaurant (Wine-Focused)

Position Summary:

The Chef de Partie will be a key member of the culinary team at our high-quality neighborhood restaurant, which emphasizes a wine-focused dining experience. This role requires a dedicated professional with a passion for culinary arts and a keen interest in learning about the integration of food with wine. The Chef de Partie will be responsible for managing a specific section of the kitchen, ensuring the preparation of high-quality dishes in line with our restaurant’s standards. This position offers a unique opportunity to grow in a dynamic environment, working closely with seasoned chefs and sommeliers.

Key Responsibilities:

• Oversee the preparation and presentation of dishes in your designated section, ensuring consistency and quality.
• Collaborate with the Head Chef and kitchen team to develop menu items that complement our wine selection.
• Manage ingredient inventory and order supplies as needed, ensuring cost-effectiveness.
• Maintain the highest standards of food hygiene and kitchen cleanliness.
• Mentor and train junior kitchen staff, promoting a culture of excellence and continuous improvement.
• Adapt to menu changes and work across different sections as required, demonstrating versatility and teamwork.
• Engage in continuous learning about culinary techniques and trends, especially those related to wine pairing.

Qualifications:

• Proven experience as a Chef de Partie or strong experience in a junior kitchen role, ready for the next step.
• A professional culinary qualification is desirable.
• Strong knowledge of cooking techniques and food safety regulations.
• Passionate about food and wine, with a desire to learn and grow in a wine-focused dining environment.
• Excellent time management and organizational skills.
• Ability to work effectively under pressure in a fast-paced kitchen.
• Team player with strong communication skills.

Join our team to contribute to a unique dining experience where exceptional food and wine come together. If you are ambitious, skilled, and ready to take on new challenges, we encourage you to apply.

• To receive phone calls, taking notes and re-direct to relevant party.
• To do data entry using Excel / PPT.
• To contact applicants for interview / general administration.
• Any other tasks assigned by superiors

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• 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
• Bilingual in English and Mandarin to communicate with customers