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

Master Chef

Salary: $6000-$8000

Location: Islandwide

Benefits:

• AWS & CNY Bonus

• Staff meals provided

Responsibilities

• Oversee kitchen operations

• Come up with new dishes and menu

• Supervise food quality, portioning and presentation

• Ensure highest standards of kitchen cleanliness and food safety

• Plan proper staffing to ensure smooth operations flow

• Manage stock and food cost

• Obtain and handle feedback on food quality

• Manage and train staff

Requirements:

• Prior experience as Executive / Master Chef

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

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:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Culinary Expertise in Western/South American Cuisine:

• Menu Development: One of the Head Chef's primary responsibilities is to create, develop, and update menus while considering factors such as seasonal availability of ingredients, current culinary trends, and the establishment’s theme and target market.
• Quality Control: They must ensure the highest standards of food quality and presentation are maintained. This includes tasting dishes before they are served, monitoring food preparation methods, and ensuring that all dishes meet the establishment's quality standards.

Operations Management:

• Inventory Management: The Head Chef oversees the ordering of supplies, inventory management, and relationships with vendors. They ensure that the kitchen is well-stocked with the necessary ingredients while also managing costs effectively.
• Kitchen Hygiene and Safety: Ensuring the kitchen adheres to health and safety regulations is crucial. This includes maintaining cleanliness, proper food storage, and handling practices, and ensuring that all staff members follow safety guidelines.

Financial Responsibilities:

• Budgeting and Cost Control: The Head Chef is often responsible for managing the kitchen’s budget, controlling food and labor costs, and setting menu prices in collaboration with the management team to ensure profitability.

Creativity and Innovation:

• Culinary Innovation: They are expected to bring creativity to the table, experimenting with new dishes and flavors, and staying ahead of culinary trends to keep the menu fresh and exciting for customers.

Customer Interaction:

• Handling Feedback: While not always directly interacting with customers, the Head Chef may need to address feedback, accommodate special dietary requests, and sometimes engage with guests to ensure their dining experience meets expectations.

Administrative Duties:

• Scheduling and Planning: Responsible for scheduling kitchen staff shifts and coordinating with front-of-house management to plan for events, special occasions, or expected fluctuations in customer volume.

Roles & Responsibilities :

1. Cook all south Indian Chettinad Food Items for breakfast,Lunch & Dinner

2. Cook Special chettinad items like - Mutton Chukka, Mutton Kola Urundai, Chicken Naatukoli, Paal Paniyaram & Boli.

3. Cook Chettinad Snacks like Murukku, Seedai.

4. Prepare Chettinad Drinks.

Job Requirements :

1. Added Advantage if Cooking experience in South Indian Chettinad Food catering or restaurant in Singapore

2. Must be able to Speak, read & write fluent tamil /Hindi Language

3. Able to Work in flexible timings

Position Summary:

The incumbent identifies business trends and marketing opportunities that can improve hotel's performance. Eesponsible for assigned sales target in accordance to cluster segmentation, to work closely with each salesperson to identify opportunities and ways to maximize and exceed personal and team revenue goals.

Job Description:

Business Development

• Identify business trends and marketing opportunities that can improve the hotel’s performance.
• Continuously solicit for new business that expands our client base using action plans focused on the market segment identified by the Director of Sales.
• Prospecting and growing an account list, handling incoming leads and closing sales.
• Plan, execute and follow-up on sales trips as approved.
• Work closely with other sales associates and calling in on important customers and establishing multiple levels of contacts within the customer’s organisation.
• Participate in the sales meetings by sharing latest market trends and new business development opportunities and activities.
• Attend tradeshows, travel functions, major business functions or as required/directed by the Director of Sales.
• Organizes familiarization of hotels and their facilities with clients and potential ones.

General

• Support and assist in the development of the annual Business Plan, Hotel Budget and Marketing Plan as requested by the Director of Sales.
• Create excellent client relationship through attention to detail; prompt follow up and empathy for customer perceptions and needs whilst maintaining professionalism.
• Prepare periodic sales reports showing sales volume, potential sales, and areas of proposed client base expansion.
• Take ownership of daily sales activities and maximize the productivity by following a system of weekly and monthly action plans.
• Demonstrate good working relationship with other departments maintaining effective communication and teamwork.
• Actively assist the Credit Department in follow-up of overdue accounts.
• Complete small administrative tasks on your own (i.e., photocopying, filing) where possible.
• Possess a commitment to the quality of all departmental records (i.e., computerised mailing list) which impacts the workload of support associates.
• Comprehend, digest and comply to hotel policies and procedure as described in the Associate Handbook and other documents
• Support and uphold the Hotel’s Mission, Vision and guiding principles.
• Adhere to all established policies and procedures relating to administration of accounts and ultimate booking of business.
• Other duties assigned by the Director of Sales when required from time to time.

Talent Profile:

• Minimum 5 years progressive experience in a proactive Sales Role in an established luxury hotels with large meeting spaces.
• Proven track records of achieving revenue in 4 to 5-Star Hotel under MICE sales.
• Minimum Diploma in Hospitality/Tourism/Hotel Management or equivalent.
• Driven, self-motivated individual with excellent interpersonal, spoken and written communication skills.
• An excellent team player who is able to work under pressure and meeting tight deadlines.

Reporting to the Outlet Manager and the Beverage Manager, the position is responsible for the operation and supervision of wine, sake & beverage service and inventory. Guaranteeing the highest possible standards, quality of products and services offered in the outlet so as to meet and exceed guests’ expectations as well as budgeted wine revenue targets.

Job Responsibilities:

Operations

• Establish that wine service and storage areas are clean and organized at all times, and to rectify any cleanliness and/or organization deficiencies
• Confirm glassware, decanters, linen, and all other equipment required for business align to standards as set out in the SOP
• Ensure that wine orders are received correctly, properly stored, recorded and kept
• Verify wine lists are updated, available and in good condition for each meal period
• Certify that wines are served at the right temperature and within the proper glassware
• Possess the knowledge and understanding to explain and perform upselling on all items offered by the business as well as offering alternatives
• Ample grasp of food, ingredients and preparation methods to facilitate the correct beverages can be recommended to guests to enhance their dining experience

Financial

• Maintain par levels for wine stock, supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business
• Conduct scheduled inventories of products and operating equipment
• Control stocks, produce efficient costing of all beverages

Business Development

• Develop and update beverage menus in line with latest industry trends
• Conduct ongoing R&D work on beverage offerings
• Interact with media & guests to promote the hotel & the business unit when & where required

Job Requirements:

• At least 2 years of working experience in the related field
• Knowledgeable in handling beverage inventory
• Experience in a Michelin starred restaurant is advantageous
• Adequate understanding of all major wine producing regions including appellation specific information and wine making legislation
• Appropriate comprehension of restaurant menus, food, and preparation techniques
• Sufficient command of wine pairing techniques

· The Manager/Senior Manager uses data analytics and determines new strategies to make production processes more efficient to meet organisation's goals.

· He/She establishes, implements and manages projects to meet operational objectives.

· He/She manages his/her team resources and balances between production requirement and manpower resources to ensure organisation's sustainability.

· He/She integrates quality principles and methodology to enhance engineering performance within the organisation.

· In addition the Manager/Senior Manager evaluates the organisation’s approach towards a lean enterprise and uses data analytics for business insights identification.

· He/She drives innovation practices in the organisation and review manufacturing processes to reduce working capital and optimize inventory levels.

· As a people manager, the Manager oversees manpower, financial, training and resource planning deployment within the organisation.

· He displays a high level of organisational awareness and leadership skills by working in a consultative manner with other departments/sections within the organisation.

~ Analyse data for business insights identification.

~ Analyse production efficiencies.

~ Conduct interviews and make hiring decisions.

~ Determine priorities dynamically and set planning assumptions for work in progress levels by product, cycle time and yield.

~ Develop On-the-job training programme.

~ Develop workplace learning plan.

~ Evaluate organisations approach towards a lean enterprise.

~ Evaluate the sustainability of manufacturing process by preparing rough cut capacity plans.

~ Evaluate workplace safety and health management system for compliance and improvement.

~ Improve operation planning through use of big data and advanced analytics modelling.

~ Integrate quality principles and methodology to enhance engineering performance.

~ Lead change management in the organisation.

~ Manage balance between production requirement and manpower resources.

~ Manage innovation practises in organisation.

~ Manage manufacturing key metrics including loading, performance to commitments, on time delivery and bottlenecks.

~ Manage material requirements planning taking into account the sales forecast, production plan and production capacity.

~ Resolve workplace grievances and disputes.

~ Review manufacturing processes to reduce working capital and optimise inventory levels.

A modern French cuisine restaurant inspired by the medieval German lyrical poet Walther von der Vogelweide, Under Der Linden imbues love, romance and an innovative approach to modern French Cuisine, just like his iconic poem of the same name.

About the Role

As the first impression on the customers, our growing company is on the lookout for outstanding Part time Service Crew.

- Part time rates from $11 to $13 per hour

- Training on barista provided

- Daily meals are provided

Job Duties

· Familiar the whole floor operation.

· Bring the best dining experience to the guests during restaurant operations.

· Ensure compliance with sanitation and safety regulations according to government regulations.

· Respond efficiently and accurately to customer complaints, taking personal responsibility and initiative to resolve issues.

· Deliver superior service and maximize customer satisfaction

· Housekeeping of work area and premises before and after services

· Ad hoc duties when needed, taking instruction from supervisors and managers.

Job Requirements

· Motivated (Leadership), result-oriented(result-driven) and a fast learner

· Good organizational and planning abilities

· Excellent interpersonal and communication skills

· Service-oriented in all guests interactions

· Computer literate and with excellent interpersonal skills is a plus

Job Description

· Operate food processing machine according to the required standards

· Preparation of food ingredients for aviation and non-aviation meals

· Production, packing and labelling of aviation and non-aviation meals/ bakery items

· Quality check of each finished item to meet the quality standards of the company

· Sanitize all materials and machinery parts at the end of each shift and clean the workspace at the worker station by following the cleanliness standards

· Operations including thermoforming operations, blast chilling/freezing process, bulk food packing, vacuum sealing, rice line production etc

Requirements

· Relevant hands-on experience in related field

· Diploma or Degree Holders without experience but with strong willingness to learn are also welcome, training will be provided

· Physically fit

· Ability to follow all appropriate safety standards in food production

· Able to accept 6 days rotating shift working hours as required by store’s operations (Morning shift, afternoon shift and midnight shift) including public holiday

Kuro Kare is a Japanese Restaurant located in Central Singapore. We specialise in Japanese Curry Rice and want to serve the best version in Singapore. We are looking to expand our team for a new outlet.

Our job requirements are simple:

- Preperation of Simple Food

- Maintain Good Cleanliness

- Basic English

- Follow Recipe and Instructions

- Food Handling Cert Preferred

- Ensure Smooth Operation

- Good Positive Attitude

Benefits:

- Office Hours

- 14 Days Leave Upon Confirmation

- Fixed Weekend Off

- Convenient Location at MRT Station

- Uniform Provided

- Daily Meal

Interested candidates can contact Chef Bing @ 9278 7178

F&B Executive (Kitchen crew) - Maxwell / 5 Days Rotating [3770]

$2300-$3000 (Depends on experience)

Maxwell

5 days 2pm -12am (off days depends on schedule)

Responsibilities & Duties:

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling and serve food for customers
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Job Responsibilities:

• Establish and implement plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems for testing product quality (raw materials and finished product).
• Provide support to daily operation by carrying out inspection and audit around facilities to ensure it complies with food safety regulations and requirements.
• Handle and investigate customer complaint by identifying root cause and conduct internal/external audit.
• Conduct monthly meeting to promote quality and food safety policies to all personnel.
• Communicate with government agencies and certification bodies regarding any issues pertaining to new product registration or information about plant certification.
• Check incoming raw materials, perform in-process quality control checks, test finished products for microbes, and check QA/QC reports for accuracy and compliance.
• Schedule monthly site audit with pest control providers.
• Perform other duties as assigned.

Job Requirements:

• Good verbal and written communication skills
• Work independently with minimal guidance required, i.e. good time management planning/organization and decision-making skills.
• Strong analytical and problem-solving skills
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP
• With related experience in food manufacturing industry

AngelineMah
Reg No: R2096146
One Vogue Pte Ltd
EA License: 19C9629

Finance & HR Assistant (Hotel / Hospitality Industry) - Ubi / Training Provided [3770]

Basic Salary - $2000-$2500
Working Hours – Mon to Fri 9am to 6pm
Working Location - Ubi

Job Responsibilities:

• Assist in accounts payable and receivable.
• Check the Daily Sales Report for all outlets.
• Perform research and market intelligence through close monitoring of competitor performance, strategies, and pricing structures.
• Data entries into the Accounting system.
• Assist and support in the monthly and yearly closing process.
• Handling office administrative matters such as stationery, mail, pantry supplies, and related assigned.
• Any ad hoc tasks as assigned.

Requirement:

• Training Provided
• Computer literate and competent with MS Excel, Office Word, and PowerPoint

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Job Description

1. Responsible for managing all kitchen operations, proficient in all technical aspects of kitchen business.

2. Involved in cooking and preparation of the dishes

3. Directs and instructs assistant chefs in cooking tasks and culinary techniques.

4. Collaborates with the chopping board master to plan banquet and snack menus.

5. Plans and introduces new dishes

6. Cost control

7. Supervises and inspects the work performance of kitchen staff at all levels.

8. Plan & manage attendance for kitchen staff.

9. Any other duty & responsibilities assigned

Job Description

1. Responsible for ingredient ordering & quality assurance

2. Involved in preparation of dishes

3. Responsible for preparing the raw ingredients for cooking

4. Assist Head Chef with stock inventory & costing

5. Involved in kitchen hygiene maintenance

6. Any other duty & responsibilities assigned

COMPANY DESCRIPTION

RESPONSIBILITIES

- Assist Sous Chef/ Junior Sous Chef with the kitchen work.

- Preparation and cooking food according to assigned menus.

- Sorting, storing and distributing ingredients.

- Ensure high standard of cleanliness and hygiene maintained in the kitchen at all times.

- Conduct pre-cooking checks on raw materials.

- To ensure all raw materials are labelled and dated

- Wash fruits and make cordial drinks

- Able to recognize what are the control forms

- Provide quality service during serving

- Collect food sample

- Operate / record a hot holding cabinet and food warmers

- Ensure daily operations is aligned to all company policies, procedures and maximum standards

- Ensures daily cooking procedures are in accordance with Camp Cook House's (CCH) SOP

- Prepare basic, washing, peeling, chopping and cutting raw items

- Handles all equipment and utensils the proper way and ''clean as you go''.

- Any other job duties as assigned by the superior.

Knowledge, Skills & Abilities Required:

Minimum 1 year of working experience in kitchen

Applicants without experience will be provided with culinary training

Manage the entire South Indian kitchen, Preparation of Menu and all Kitchen related job.

Manage all the Kitchen and preperation staffs. Cost control and make sure no running out of preperation iterms or Kitchen inventory by reordering ontime

Budgeting, purchasing and other related duties. Cost control. Minimise food wastage. training of kitchen staff etc.

Upkeet hygiene of preperation area, Daily report to management.

Jaxs Pte. Ltd. is looking for passionate and hardworking individuals to help grow its International School canteens, Victus Catering (www.victuscatering.asia).

As part of our hardworking and dedicated Victus Catering team, you will cook up high quality meals from a range of dishes and cuisines, and serve them with a smile to our customers.

Details

• Permanent contract - operational from August to June
• Typical work day: Monday - Friday, 7am - 4pm
• Occasional Saturday or Sunday shift subject to business needs
• The kitchens are not Halal-certified, however there is strictly no pork and most ingredients are Halal.
• Location is a major international school in the Bukit Merah/Alexandra/Pasir Ris area

Benefits

• Full staff meal
• Air-conditioned work environment
• Comfortable uniform
• Excellent working hours (most weekends off)
• Optional extended unpaid leave in school holidays (December, April & July)
• Growth + development opportunities and career advancement

Required

• At least 1 year of cooking experience on a line or in a production kitchen, with knowledge of Asian and/or Western cuisines
• A good team player with a strong work ethic
• Good communication and interpersonal skills
• Good hygiene and knowledge of food safety
• Good customer service mindset, and happy to engage with customers in English
• Basic IT skills (e.g. email, scanning, printing, Excel)
• You must have a food hygiene certificate, or be willing to attend a course before you commence work.
• You must be willing and able to pass through a background check.

Preferred skills

• Specific knowledge of industrial catering, production kitchens etc
• Knowledge of HAACP or other FSMS
• Knowledge of allergens (e.g. dairy, egg, gluten, nuts)

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

WORK EXPERIENCE

● At least 1-2 years of relevant work experience in the related field

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

Responsibilities:

• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees;

• Addressed all personnel issues promptly and professionally;

• Oversaw the daily operations of food processing;

• Ensured that production met health, sanitation, and quality standards set by the corporation, food industry, and government agencies;

• Responsible for coordinating shifts, arranging schedules, and monitoring employee performance;

• Ensured sufficient supplies in inventory, stock, and storage.

Requirements:

• A minimum of 5 years of experience in a similar role;

• In-depth knowledge of kitchen health and safety regulations;

• Ability to work well in a stressful and fast-paced environment;

• Excellent problem-solving and conflict management abilities;

• Outstanding communication and organizational skills.

Wee Hur Holdings Ltd (Group) is a listed company on the Singapore Exchange, with businesses in property development, construction, worker’s dormitory, fund management and purpose-built student accommodation (PBSA). We are seeking a driven, motivated and passionate Sales Admin Support as we embark upon our exciting new phase of growth and expansion in the PBSA sector in several major cities in Australia.

You will be employed under Y Suites by Wee Hur Hospitality Pte Ltd (Company), a wholly owned subsidiary of the Group, which is the entity that is responsible for the success of our PBSA management brand. You will report directly to the Assistant Manager, Sales & Reservations and Regional Senior Manager, Business Development. You will be required to work closely with our Sales team in Singapore and BD team in China.

This role is designed for professionals with robust track record in sales admin support, excellent interpersonal and communication abilities, strong detail-oriented mindset and deep motivation to learn and grow. Experience in Sales support, Reservations or Admin coordinator within the hospitality industry are added advantage. Proficiency in Mandarin Chinese is preferred.

You will assist the sales team to retrieve and collate reports, check room availabilities, and make changes to existing reservations. You will need to manage 2 key software systems, namely a sales CRM and an enterprise property management software, so experience and track record in data retrieval and software system utilisation is strongly preferred. You are also expected to respond to sales team request for information or changes at a high frequency and due to the time-sensitive nature of sales closure, we require somebody who is agile, responsive, and highly communicative on chat channels, with a strong bias for action.

Please apply for this position via our careers page (https://www.ysuites.co/careers/).

Key responsibilities:

1. To have a good grasp of the property management system (PMS) to check room availabilities and provide fast response to the China BD team when required.
2. To have a deep and robust understanding of our product.
3. Provide reliable and consistent support on data input and churn out for reporting purpose.
4. Provide weekly room occupancy data from PMS, Competitor Pricing checklist report and other sales admin reports required by the Assistant Manager, Sales & Reservations.
5. To be able to configure changes in the student booking in PMS correctly as and when required by the Booking team.

Required skills and attributes:

1. Bachelor's degree with good honours
2. Candidates with at least 3-5 years of experience and proven track record as a sales admin or admin support an advantage
3. Exceptional verbal, reading and written skills are a must
4. Robust interpersonal, communication and relationship skills
5. Familiarity with CRM & PMS best practices, experience with CRM leads management software (SalesForce or Fresh Sales) an advantage.
6. Experience in working with enterprise software systems an advantage
7. Strong Microsoft Excel Skills desirable
8. Have a detail-oriented mindset and an acumen for understanding
9. Excellent time management and organisational skills
10. Dependable and proactive in follow up
11. Team player and highly independent and able to work under stressful situations

Key Performance Indicators:

• Timely and proactive respond to request from China BD team on room availability
• Accurate data input and churn out for reports requested by Assistant Manager, Sales & Reservations
• Accurate and timely changes in reservation details and ensuring all amendments are done correctly
• Agile, timely and swift response to business request pertaining to lease closure, lease amendments, offer drafting, information required for offer.
• High visibility and timely reporting on weekly reports.
• Strong stakeholder engagement in accordance with best practices, SOP training and brand guidelines
• Strong product knowledge, demonstrate professionalism and competence in task assigned.

• 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:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,

• Study each recipe and gather all necessary ingredients,

• Cook food in a timely manner,

• Delegate tasks to kitchen staff,

• Inform wait staff about daily specials,

• Ensure appealing plate presentation,

• Supervise Cooks and assist as needed,

• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),

• Monitor food stock and place orders,

• Check freshness of food and discard out-of-date items,

• Experiment with recipes and suggest new ingredients,

• Ensure compliance with all health and safety regulations within the kitchen area,

• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,

• Hands-on experience with various kitchen equipment,

• Advanced knowledge of culinary, baking and pastry techniques,

• Leadership skills,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Up-to-date knowledge of cooking techniques and recipes,

• Familiarity with sanitation regulations,

• Must be hands on for operations,

• Culinary school diploma preferred.

Job Responsibilities

• Providing courteous and efficient food and beverage services to the guests in the outlets.
• Preparation of dining layouts and settings to ensure service quality and hygiene matters.
• Serving of food and beverage orders.
• Presenting of bills and payment collection.
• Any other suitable tasks as and when assigned

Job Requirements

• Able to perform rotating shifts, weekends and public holidays