Total 30,451 F&B / Tourism / Hospitality job vacancies in Singapore

Come join us to express your Andaz as Chef de Cuisine - 665 Degrees Fahrenheit if the following describes you.

You will be responsible for the efficient running of our premium steakhouse, 665°F and further elevating the restaurant to be one of the leading steakhouse restaurants. As the Chef de Cuisine, you will be responsible in overseeing the food preparation & logistics; managing an efficient kitchen team; taking care of the inventory of food and kitchen supplies; ordering; implementing policies and procedures.

Your Profile

• Professional diploma in Food Production
• Minimally two years’ experience in the capacity of a Chef de Cuisine/Senior Sous Chef in a premium steakhouse restaurant
• Has a sound knowledge in food cost control
• Great personality & flair in creativity
• Exudes passion in food management/creation
• Ability to relate to various cultures and groups
• Comprehensive knowledge of kitchen hygiene practices
• An inspiring leader who manages by example

** Please note that this is a local packaged position **

Experience for Minimum of 12 years in Expertise in Andhra Cuisine, and experienced in South and North Indian Cuisines

Experinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 12 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

We are a Japanese Restaurant established since 2008 seeking for a dedicated Sous Chef. Reporting to the Head Chef, you will assist in the managing the productivity of kitchen staff & maintaining impeccable personal hygiene as well as setting high safety standards. Other duties include developing new recipes & perform various administrative tasks, such as ordering supplies & tracking inventories.

Job Description

• Plan & manage daily food preparation activities & staff supervision.
• Modify & creation of menus that meet high quality standards.
• Ensuring that all food items are prepared and served based on the restaurant’s recipe, preparation, and portion standards.
• Ordering kitchen ingredients based on menu & market demand.
• Calculate & control food/beverage costing against revenue.
• Maintain good food presentation & customers' satisfaction.
• Upkeep of kitchen equipment & follow-up on repairs/maintenances.
• Comply with good food hygiene including health & safety standards.
• Training of kitchen staff on culinary skills & personal well-being.
• Scheduling shifts by business hours, days & occasions.

Job Requirements:

• Strong leadership quality with excellent interpersonal skills.
• Sound cost management, analytical & conceptualization skills.
• Self-driven, creative & strong passion in the F&B environment.
• Minimum 5 years relevant experience in similar capacity.
• Preferably with diploma in food services or related disciplines.

Interested candidates, kindly send in your full details together with expected salary and contact number to [email protected]

We are hiring a chef for Korean Chinese Cuisine.

The candidate must have experiences related and fruitful knowledges on recipe.

- Cook

- Order ingredients

- Develop menu and research ingredients in local market

- Maintain Kitchen's hygiene

- Manage Kitchen staff's rotation schedule

- Research market in Korea & overseas

Responsibilities:

• Uphold the standards of food presentation, production, and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights, and promotions
• Keep up to date with the new products, recipes, and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Hotel Indigo colleagues are the people at the center of every new story. They make all guests feel welcome in the neighbourhood and at home in the hotel. At Hotel Indigo® we deliver inspired service. Our guest are explorers. A discerning set of individuals who bring their curiosity, uniqueness, and informality to everything they do in life. They are people who approach travel as an opportunity to expand their mind, learn new things, and create memories they can share that last a lifetime.

Hotel Indigo colleagues are warm, personal, and unscripted.They embrace the individuality and diversity of everyone. They enjoy iconic, worldly locations and are drawn to discovering what makes each of them unique. They are inspiring storytellers who inject positivity into their environment. They combine informality and fun with professionalism and sophistication.

Join us as a F&B Agent in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. Because, for this vital role, we’re looking for someone who can:

Responsible for delivering exceptional customer focused service under the direction of the Restaurant Manager or Supervisor, through adherence to InterContinental Hotels Group Policies and Procedures and local hotel policies and procedures.

Financial returns:

• Guests are conversed with in relation to the food and beverage products
• Beverages are upsold and regularly replenished, abiding by responsible alcohol service regulations
• Promoting and selling cocktails to guests
• Recycles where-ever possible and enforces cost saving measures to staff

People:

• Communicates to his / her superior any difficulties, guest comments and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled

Guest experience:

• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Prepares for service by ensuring:

o Grooming is impeccable and in accordance with IHG personal presentation standards

o Outlet equipment is clean

o Equipment is sorted and stored

o Glassware, flatware and China is cleaned and polished

o Waiter stations are prepared

o Cutlery is placed for buffet and table service

o Tables are set

o Reservations are read and familiarized

o Special occasions are ready

o Lighting and Music is ono Outlet is ready for service and guest comfort

• Carries out effective service by ensuring:

o Guests are greeted and seated

o Daily specials are explained and up sold

o Food orders are processed accurately

o Trays and tray jacks are effectively used

o Food orders are taken quickly

o Payment methods are handled accurately

o Working areas are cleaned and re-set quickly

o Bar is clean

o Guests are conversed with in relation to the food and beverage products

• Carries out effective beverage service by ensuring:

o Beverages are up sold and regularly replenished, abiding by responsible alcohol service regulations

o Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine

o Promoting and selling cocktails to guests

o Making and presenting cocktails

o Coffee and tea is served hot and in accordance with standard

• Take appropriate action to resolve guest complaints
• Food and beverage stock is stored in relation to hotel procedures
• Ensure Prompt and efficient delivery of food and beverage to the guest's tables

Responsible business:

• Food and beverage stock is stored in relation to hotel procedures
• Performs related duties and special projects as assigned
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

Requirements for this role:

• High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 1 year of related experience or an equivalent combination of education and experience.
• Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meals
• Birthday Off
• Medical Benefits
• Dental Benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Express brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn Express and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com or click apply.

Proven work experience as a Chef or Cook

Ability to remain calm and undertake various tasks

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Ensure appealing plate presentation

Monitor food stock and place orders

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

Familiarity with sanitation regulations

Culinary school diploma preferred

License No. 16C7994

EA Reg. No. R1544742

Job Description

· Responsibilities include:

- Packing and distributing of mooncakes

- Assisting with loading and unloading of mooncakes for distribution

- Promoting and selling of mooncakes

- Cashiering duties using POS machines (Training provided)

- Basic housekeeping duties

- Other adhoc duties assigned by the supervisor

Requirements:

- Good communication skills and the ability to interact with people from various walks of life.

- Target Driven

- Able to work retail hours including weekends

- Experience in retail or sales would be advantageous

* Working Period and Timing: 01 Aug to 19 Sep 2024, 9 hours/day (depending on operational needs)

* Priority will be given to candidates who are able to commit to the entire period.

* Uniform: Shirt (provided) and black long pants

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Job Description & Requirements

The main responsibilities of the Supervisor is to supervises and coordinates activities of food preparation, kitchen, pantry, and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.

Key Responsibilities

Responsible for the preparation and production of all dishes

• Preparing of food ingredients and cooking according to the recipe
• To be responsible for food tasting & food supplements
• Care of shop sales & promotions: to offer a wide varieties of creative dishes
• To provide a high quality service standard
• Responsible for ordering of raw ingredients & dry goods (Stock Management)
• Staff Management at food stall/Cash Management/Problem Solving
• Responsible for the efficient functioning of the kitchen operations
• Food cost and wastage management
• Maintain kitchen cleanliness, hygiene and safety
• Follow the standard operating procedures (Fixtures & Lighting, Dishes Placing etc)
• Any ad-hoc duties/tasks assigned by the management

Requirements

• Relevant experience required
• Good experience in cooking Chinese cuisine
• Educational and Work experience

Expected Areas of Competence

• Meticulous and good planner (Management skills)
• Chinese cuisine cooking skills
• Ability to adapt to shift systems and long working hours

Interested please contact HR Michelle at HP. 81818966 for interview.

• Planning, coordinating and executing company events.
• Produce detailed proposals for events (timelines, venues, suppliers, legal obligations, staffing and budgets).
• Manage and coordinate suppliers and all event logistics (for example, venue, catering, travel).
• Itinerary planning, reservations and booking.
• Oversee project timelines.
• Provide on site support for events.
• Monitor event activities to ensure the client and event attendees are satisfied.
• Generate and collate invoices for payment to vendors.
• Administrative work will be expected.
• Any other adhoc duties assigned by Superior.

Working Location: Novena / Little India

Full Time / Part Time available

Job Summary:

To be responsible for the overall patient meal service and maintain good relationship with the patient

Key Responsibilities:

· To be responsible for the meal service for the patients including meal order taking, meal service and tray clearance

· To liaise with various departments such as dietetics and kitchen to ensure accurate patient meal service

· To follow the procedures related to control room pertaining to meal service

· To provide excellent customer service to the patients in the wards.

· To ensure a good relation with the patients and make sure their concerns are taken care of.

· To attend to all patients complaints and feedbacks within a short period of time.

· To carry out all other administrative and operational related duties assignment assigned by superior and the Management

Key Requirements:

• At least 1 year of relevant working experience preferably in customer service/service industry.
• Able to work independently and enjoy working closely with all levels of staff to achieve positive outcomes.
• Service oriented and customer focused.
• Sharp, analytical and self-motivated.
• Good communication and interpersonal skills.
• Able to work independently as well as in a team with minimal supervision.

AWS + VB

5.5 Alt Sat, Mon–Fri: 9am-6pm; Sat: 9am-1pm

• Regularly perform checks on food safety, hygiene, quality, processes, and adherence to Halal requirements in production, supply chain, and logistics.
• Prepare and manage documentation related to food safety, hygiene, quality, and processes.
• Conduct daily site walks throughout the facility.
• Check retention samples regularly.
• Collaborate with the microbiological laboratory for sample collection and lab reports.
• Ensure timely follow-up with Procurement on investigations and corrective actions concerning raw material complaints or customer feedback.
• Assist in internal audits and support external audits
• Prepare and liaise with warehouse team on export procedures e.g. placement of temperature data logger device.
• Perform basic troubleshoot and liaise with external vendors for routine servicing and issue follow up
• Provide support to customers’ request / feedback e.g. questionnaire, product specification, shelf life lab test reports.
• Preparation of training materials e.g. photos, attendance sheet, assessment.
• Coordination with HODs on training schedule.
• Any other duties assigned by QA manager
• 
  

Job Requirements

• Required skills: Computer Literacy, MS Excel, MS Word.
• A minimum of 1 year of working experience in the related field is necessary for this position.
• Relevant experience in the Food & Beverage industry is advantageous.

Responsibilities:

• Motivated individuals to actively develop new client relationships

• Builds business by identifying and selling prospects; maintaining relationships with clients

• Carry out canvassing, cold-calling to source for leads, sales opportunities and sales calls / sales visits

• Identify and develop new sales opportunities

• To develop new clients base

• Achieve overall monthly and quarterly sales target and KPI

• Ability to showcase software solutions and evaluate customer’s business needs

• Identify opportunities, prospect and sell our range of products and corporate services to clients

Requirements:

• 1-2 years of sales experience is preferred but passion is the most important factor

• With own Transport will be added advantage

• Confident, good communication and follow up skills

• Prior experience in software solution will be an added advantage

• Able to work independently

• Salary Package: Basic Salary + Commission + Transport Allowance + Mobile Allowance

Key Responsibilities:

• Conduct RFQ and source for new suppliers to ensure cost competitiveness and to meet other business requirementDrive and deliver cost savings projects to meet Cost Savings KPI.
• Build supplier relationships, negotiate and execute purchasing agreements with suppliers.
• Manage supplier performance to ensure suppliers meet cost, quality and on time delivery performance.
• To work closely with production planners as a team to manage demand and supply, and to avoid stock-out situation.
• Effectively communicate and cooperate with internal stakeholders to support and meet the stakeholders’ and business requirement.
• Develop and update purchasing and contract management instructions, policies and procedures.
• Ensure all purchases are in compliance with purchasing policy and guidelines.
• Perform and maintain procurement related transactions and records in SAP.

Requirements:

• Min. Degree in any field
• Familiar with SAP MM Module
• At least 5 years of relevant experience
• Able to cope with stress

Baba Chews is a café & restaurant inspired by our neighbourhood. The name “Baba Chews” pays homage to Mr. Chew Joo Chiat, for his contributions to the local community. Our restaurant sits on the site of the former Joo Chiat Police Station, which was granted conservation status by the Urban Redevelopment Authority of Singapore for its architectural & heritage value. Open all-day, Baba Chews serves a diverse menu of Mod-Sin (Modern Singaporean), local favourites, Western classics alongside specialty coffee/tea, beers, and alcoholic beverages.

Join us as a Chef De Partie in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. Because, for this vital role, we’re looking for someone who can:

• Works with Supervisor in the preparation and management of the Department’s budget
• Works with Supervisor in manpower planning and management needs
• Provides direction to the Kitchen helpers, including Demi Chef, Cook and Commis Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Planning of menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.
• Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food.
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Requirements for this role

• Secondary or ITE Certificate
• At least 2 years experience
• Ability to thrive in a dynamic environment
• Have a vibrant personality

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meals
• Birthday Off
• Medical Benefits
• Dental Benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Hotel Indigo and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com

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.

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

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.

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

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.

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.

Capsule Hotel near Bugis area

Basic salary 2300 - 2900

6 work days (Shift work: Either 9am to 5pm, 2pm to 11pm or 11.30am to 8.30pm)

We are a capsule hotel located near Bugis area and are looking for a Front Desk Reception(Capsule Hotel)

Challenges:

- Handle reservation requests and inquiries from guests, process reservations, upsell rooms and enter reservations records.

- Handle day to day reservations processes.

- Monitor room sales based on selling strategies to increase revenues.

- Develop, build good rapport and maintain a high level of communication with all business associates and customers.

- Solving of customer complaints and problems, and acting as a liaison between the company and its customers to ensure customer satisfaction.

- Ensure all daily transactions are recorded into the computer accurately and updated accordingly within the stipulated time and with a high level of service quality.

- Update, maintain and ensure accurate all reservation and transaction records are properly documented and filing.

- Work closely with all other staffs to ensure guest requirements and satisfactions are met.

- Constantly improving/ maintaining property's review scores on all OTAs.

- Maintainence of capsules and perform minor repair works wherever necessary.

- Perform any other duties assigned by Manager.

What it Takes:

- Diploma in Tourism/Hospitality Management/Travel

- Min 1 year relevant experience in hospitality sector are preferred, Fresh Grads are welcome too

- Good working knowledge of PMS system would be advantageous

- Good Microsoft Office applications in Word and Excel

- Independent with good communications and interpersonal skills

- Team player with positive work attitude

- Interested candidates please email your latest resume in pdf/words format to [email protected]

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.

Responsible to Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager.

· Responsible for Waiter/Waitress & Host/Hostess.

· Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

· A courteous, professional and efficient service is provided at all times.

· All duties and tasks are performed as per the tasks required at the outlet.

· Be knowledgeable of all services and products offered by the hotel.

· Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.

· Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.

· Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

· Ensure that the place of work and surrounding area is kept clean and organized at all times.

· Successfully perform opening and closing procedures established for the assigned outlet.

· Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.

· Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.

· Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.

· Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.

· Maintain a good rapport and work relation with staff in the assigned department and within the hotel.

· Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.

· Undertake reasonable tasks and secondary duties as assigned by the Department Head.

· Respond to any changes in the department as dictated by the hotel management.

· Assist in carrying out scheduled inventories of products and operating equipment.

· Perform any other assigned reasonable duties and responsibilities as assigned.

· Projecting at all times a positive and motivated attitude and exercise self-control.

· Have a complete understanding of the monthly profit and loss statement of the department.

· Lead the service and act as a role model to the team.

· Ensure a flawless service to the highest standards and as required by the department and the hotel.

· Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.

· Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.

· Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.

· Being able to control the service with a great sense of supervision and not being focused on one area only.