Total 30,259 F&B / Tourism / Hospitality job vacancies in Singapore

• Complete tasks assigned by the Manager accurately and efficiently.
• Responsible for opening and closing.
• Ensure smooth daily operations with compliance to hygiene and safety standards.
• Manage duties such as stock take, administration and training.
• Assist in handling cash flow and cashier.
• Serving food and beverage with pleasant and efficient service to customers.
• Suggest and recommend menu choice to customers.

Requirements:

• Diploma in Business Studies / Hospitality / Culinary or related studies.
• Preferably with F&B experience.
• Take pride in customer service and able to perform in a team.
• Able to lead, manage and motivate the team.
• Willingness to work in a fast pace environment, weekend and public holiday.
• Able to work 6 working days per week.
• Customer service oriented and able to communicate with all level.

Interested candidates, kindly send in your detailed resume with a recent photo in Ms Words format.

We regret that only short listed candidates will be notified.

Uni Recruit (Singapore) Pte Ltd / EA Lic: 17C8871

JOB RESPONSIBILITIES:

• Reporting to the Restaurant Manager
• Assist Supervisors and Managers in ensuring the smooth daily operation of the restaurant
• Ensure customers have a pleasant and memorable dining experience
• Constantly obtain customer feedback during operations to ensure satisfaction
• Monitor setup, maintenance, cleanliness and safety of dining areas
• Perform duties like ordering, serving, clearing and setting of tables
• Greet customers as they arrive and showing them to their table
• Promote sales and be familiar with promotions and menu
• Coordinate food service between kitchen and service crew
• Attend to customer complaints (if any)
• To handle cashiering duties
• Assist to upsell promotions
• Constantly motivate & cultivate a team spirit in the restaurant
• Maintains utmost service standards and discipline/grooming among the service staff
• Supervise and train the service staff to Restaurant standards of excellence
• Adhere to company’s standard operating procedures
• Required to act as Manager on Duty in absence of the Managers & Supervisors
• Any other appropriate duties and responsibilities as assigned

JOB REQUIREMENTS:

• GCE ‘O’ Levels or WSQ Advanced Certificate in Food & Beverage Service or equivalent.
• Possess 2-3 years of F&B service experience
• Strong public relations skills
• Possess good communication & interpersonal skills.
• Able to work independently and as a team.

• To be able to work with all level staff in a fast move Chinese vehetarian restaurant and also able to prepare eastern and western menu.
• Friendly speaking with Mandarin, English or Malay language is an advantage.
• Able to work independently.

• Providing excellent wait service to ensure satisfaction
• Taking customer orders and delivering food and beverages
• Making menu recommendations, answering questions and sharing additional information with restaurant patrons

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Verify that prepared food meets requirements

• Adhere to safety procedures

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

Key Responsibilities:

• Manage execution of plans for development of new products to meet agreed timescales and product development requirements
• Leads and initiates the development of food products and processes as driven by business needs of the organisation.
• Oversees new product development throughout its lifecycle from conception to manufacturing implementation, including the sensory evaluations of food products and definition of manufacturing formulation and process control parameters.
• Develops and maintains project plans, identifying critical paths and resources required
• Manage scale-up of new recipes from laboratory scale to production scale
• Manages projects and plant costs from testing to implementation
• Evaluates and makes recommendations concerning the application of new ingredient / processing technologies
• Design and execute stability studies for recipe development, sensory and analytical testing of recipes
• Review and validate recipes to ensure compliance to government food regulations for all markets
• Ensure the adherence of new and existing products to gross profits as set by the Company
• Develop recommendations and justifications on Profit and Quality Improvement Programs
• Takes charge of presentation of samples to Management and Sales Team
• Provide training and technical support to Manufacturing, QA, and Technology
• Works closely with the Sales Group, Manufacturing, QAQC, and Purchasing

Job Requirements:

• Degree/Diploma in Food Science, Chemistry or similar discipline
• At least 5 years of Product Development and R&D experience from concept to commercialization
• Experience in ingredient and flavour applications
• Possess strong knowledge of flour application and/or frozen food or Emulsifier.
• Ability to accurately prepare specifications, label declarations and formulations with no technical errors
• Have knowledge in food chemistry and statistical analysis as used in designing experiments and measuring process capabilities
• Must articulate strong written and verbal communication skills
• Excellent analytical and problem solving skills
• Have strong computer skills and be proficient with Microsoft Office
• All are welcome to apply even if they have applied before but remain interested to join us.

As a Quality Assurance Manager in food manufacturing, your role is critical in ensuring the safety, quality, and compliance of food products throughout the production process. You will lead efforts to establish and maintain robust quality management systems, implement food safety protocols, and drive continuous improvement initiatives to uphold the highest standards of product quality and regulatory compliance.

Key Responsibilities:

1. Food Safety and Compliance:Develop, implement, and maintain food safety programs (FSSC and BRC)
   Ensure compliance with relevant food safety standards, such as those set by the SFA, and other regulatory agencies.
   Conduct regular audits and inspections to verify compliance with food safety protocols and regulatory requirements.
   
2. Quality Management System (QMS) Development:Establish and maintain a comprehensive Quality Management System (QMS) tailored to the specific needs of food manufacturing operations.
   Define quality policies, procedures, and specifications for raw materials, in-process production, and finished products.
   Implement document control systems to manage quality documentation and ensure version control and accessibility.
   
3. Supplier Quality Assurance:Develop and maintain supplier quality assurance programs to ensure the safety and quality of raw materials, ingredients, and packaging materials.
   Conduct supplier audits and assessments to evaluate compliance with food safety standards and specifications.
   Collaborate with procurement and supply chain teams to address supplier-related quality issues and drive supplier improvement initiatives.
   
4. Product Quality Control:Establish quality control processes and inspection protocols for incoming materials, production processes, and finished products.
   Conduct regular product quality inspections and sensory evaluations to verify adherence to specifications and standards.
   Implement corrective and preventive actions (CAPAs) to address deviations and non-conformances identified during quality inspections.
   
5. Training and Continuous Improvement:Provide training to employees on food safety protocols, quality standards, and regulatory requirements.
   Lead continuous improvement initiatives to enhance food safety, product quality, and operational efficiency.
   Analyze quality data and performance metrics to identify trends, root causes of issues, and opportunities for improvement.
   

Qualifications and Skills:

• Bachelor's degree in Food Science, Food Technology, Microbiology, or related field; advanced degree or certification in food safety (e.g., Certified Food Safety Professional) is desirable.
• Proven experience in quality assurance or food safety roles within the food manufacturing industry.
• In-depth knowledge of food safety regulations, standards, and best practices
• Strong understanding of food manufacturing processes, including sanitation, hygiene, and allergen control.
• Experience with quality management systems (e.g., ISO 22000, SQF, BRC) and auditing practices.
• Excellent communication, leadership, and interpersonal skills.
• Analytical mindset with the ability to interpret data and make data-driven decisions.
• Attention to detail and a commitment to upholding the highest standards of food safety and quality.

This position is responsible for food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Ensure the quality of the food

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

Job description

• -Checking and weighing raw materials before cooking
• -Ensuring that equipment is well set up
• -Maintain excellent hygiene standards in work environment
• -Do quality checks such as the size and weight of the finished product.
• -Assembling, packaging, and labelling food products

Job requirements

• -At least 3 years of working experience
• -Able to work on weekends and public holidays

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Assist in dishwashing duties

• Perform other duties as assigned by management.

REQUIREMENTS

• Min Diploma or equivalent with relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

• Excellent vision required for seating guests, expediting food, cleaning equipment, and reading floor plans, charts, and schedules.

• Self-discipline and self-motivated and enjoys interacting with people and serving customers.

• Always maintain a high standard of personal hygiene with a clean appearance and neatly attired.

• Pleasant, Polite manner, Energetic, cheerful, and hardworking. Possess enthusiasm for learning and keen to get feedback for improvement.

• Ability to engage in physical activities which require long hours of standing during the working shift.

• Require to work on a rotating shift basis which includes weekends and public holidays.

This position is responsible for food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation
• Ensure the quality of the food
• Maintain cleanliness and hygiene of the kitchen
• Understand and comply with the mandatory hygiene standards and requirements
• Assist in cleaning duties
• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast-paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends, and public holidays

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

JOB SUMMARY

The Assistant Resturant Manager is responsible for leading the restaurant's operations by assuring and maintaining the market's strategic and tactical posture.

CORE WORK ACTIVITIES

Assisting in Food and Beverage Operations

• Establishes and maintains a work environment that values teamwork, empowerment, motivation, and a commitment to customer service.

• Offers all customers top-notch customer service.

• Reacts to customer concerns in a prompt and proactive manner.

• Employs coaching techniques at all times.

• Exudes self-assurance and enthusiasm.

• Encourages and motivates employees to address customer and employee-related issues.

• Recognizes the service culture of the brand.

• Establishes service standards for everyone, both internally and externally.

• Takes responsibility for a customer's complaint or issue until it is fixed or dealt with by the proper manager or staff.

• Monitors complaints to make sure they have been resolved satisfactorily.

• Establishes relationships with all clients in order to increase both internal and external customer loyalty.

• Complies with all accounting policies used by the company.

Other Information:

• Working hours: 5 days/week
• Annual / Medical benefits provided
• Good career progression

Job Scope:

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Requirements and skills

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Responsibilities:

• Build a competitive edge and reach profit and sales goals.
• Create and expand new account by offering expert customer support.
• Meet sales goals and expand client base.
• Gather data about businesses from markets and customers.
• Conduct sales visits and presentation of products to provide support and manage the primary account.

Requirements:

• Min 'O' Level or it’s equivalent
• At least two years related sales experience
• Previous sales experience in trading/packing material is an added advantage
• Good communication skills

Interested candidates who wish to apply for the advertised position, please click 'APPLY' to send in your resume.

EA License No: 13C6305

Reg. No.: R1874608

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.

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Corporate Development, Senior Analayst/ Assistant Manager to be part of their Corporate Development team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities:

• Create financial models, conduct feasibility assessments, perform valuation analyses, and scenario planning to support decision-making processes.
• Support transactional activities including due diligence, negotiations, and deal structuring.
• Aid in the preparation of recommendations, studies, and presentations for senior management.
• Oversee strategic initiatives from project inception to completion.
• Foster relationships with internal stakeholders and external partners such as financial, tax, real estate, and legal advisors.
• Assist in various ad-hoc tasks related to the coordination of Corporate Development functions.

Requirements:

• Degree in Business, Finance, Real Estate, or a related field
• Minimum of 3 years' relevant experience in similar industry
• Experience in hospitality/real estate industry will be a bonus

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

Info can be share ATM: -

• Basic $2100 - $2300
• Bishan / Marymount
• 6 Days (11:00am to 9:30pm (break time 2:30pm ~ 5:00pm))

Your Responsibilities: -

• Prepare and cook food in accordance with prescribed recipes, maintaining high standards in quality and presentation, and adhering to food preparation checklists.
• Prepare a diverse range of food items such as meats, seafood, poultry, and vegetables using various kitchen equipment like broilers, ovens, grills, and fryers.
• Get ingredients ready for cooking by portioning, chopping, and appropriately storing them prior to use.
• Adhere strictly to food safety handling protocols and personal hygiene procedures.
• Regularly monitor and ensure the correct temperatures of both kitchen appliances and food, promptly reporting any issues to management.
• Get items ready for cooking methods such as broiling, grilling, frying, sautéing, etc., by portioning, battering, breading, seasoning, and/or marinating.

You will need: -

• No exp required but willing to learn the craft of Japanese Cuisine
• Only Singaporean May Apply

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

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

Primary Responsibilities

Executes Butler core tasks

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

Deals with internal stakeholders

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

Improves quality of product and services 

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

The position is responsible for daily engineering sections to support the hotel operations.

Primary Responsibilities

Daily Engineering Operations

• To cut, fabricate and install wooden and other structures according to specifications.
• Reads blueprints, drawings and sketches to fully grasp requirement.
• Takes measurements and calculate the size and amount of material needed.
• Cut, shape and smooth lumber and other materials (e.g. fiberglass) according to measurements.
• Builds window frames, doors, staircases and frame buildings by using raw materials or pre-constructed items.
• Lays out floorings, roofing or drywalls ensuring they are leveled and compatible.
• Carves and assembles furniture, cabinets, shelves and other items and install them where designated.
• Builds scaffolding and other construction structures.
• Rectifies equipment and facilities breakdown as required.
• Responds to requests relating to carpentry issues from hotel patrons in a timely and efficient manner.
• Replaces faulty components / parts as required.

Preventive Maintenance

• Rectifies / Repairs damaged furniture to the highest quality level and in a timely manner.
• Rectifies / Repairs defective building surfaces to the highest quality level and in a timely manner.

Involvement In Wider Job Function Actions / Relationships

• Upholds Accor Values of Guest Passion, Sustainable Performance, Spirit of Conquest, Innovation, Trust and Respect, in the execution of all duties and responsibilities.
• Participates and supports sustainability in Corporate initiatives and programmes such as Planet 21 – Corporate Social Responsibility, Diversity and Inclusion, Women at Accor Generation, etc.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Proven experience as carpenter
• Hands-on experience in working with carpentry materials
• Excellent understanding of carpentry techniques and methods of installation and construction
• Proficient in using electrical and manual equipment and measurement tools (powered saws, hammers, rulers etc.)
• Ability to read technical documents and drawings
• Willingness to follow safety guidelines at all times
• Good knowledge of English
• Good understanding of basic math
• Good physical condition and endurance
• Related or relevant carpentry training/certification preferred.

Competencies

• Detailed Engineering knowledge.
• Planning ahead.
• Great communicator.
• Ability to communicate with all levels of colleagues.
• Service oriented professionalism.
• Ability to contribute in a team environment.
• Multicultural awareness to work with colleagues from diverse cultures.
• Responsive to change within the team.
• Sense of urgency and able to set priorities.

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

Roles and Responsibilities of Corporate Development Analyst:

• Create financial models, conduct feasibility assessments, perform valuation analyses, and scenario planning to support decision-making processes.
• Support transactional activities including due diligence, negotiations, and deal structuring.
• Aid in the preparation of recommendations, studies, and presentations for senior management.
• Oversee strategic initiatives from project inception to completion.
• Foster relationships with internal stakeholders and external partners such as financial, tax, real estate, and legal advisors.
• Assist in various ad-hoc tasks related to the coordination of Corporate Development functions.

Requirements:

• Degree in Business, Finance, Real Estate, or a related field
• Minimum of 2 years' relevant experience in similar industry
• Experience in hospitality/real estate industry

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

Job Descriptions

• Maintain cleanliness and hygiene in the dining area, ensuring tables, chairs, and utensils are clean and presentable.
• Provide excellent customer service by greeting and seating customers, taking orders, and addressing any inquiries or concerns.
• Deliver food and beverages to customers in a timely manner, ensuring accuracy and presentation.
• Assist in clearing tables and resetting them for the next customer, maintaining a clean and organized dining environment.
• Collaborate with the kitchen team to ensure smooth communication and coordination between the front-of-house and back-of-house operations.
• Adhere to all company policies and procedures, including health and safety regulations, food handling guidelines, and sanitation practices.
• Support and assist fellow team members when needed, fostering a positive and collaborative work environment.

Job Requirements

• No requirement

Working hours

• Split Shift / 6 days a week. 10.30am - 2.30pm 5.30pm - 10.30pm.

• Assist Sous Chef in charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Responsibilities

• Maintain basic knowledge of food dishes and the pairing of sauces and sides.
• Ensure that the work areas are clean at all times and that the cleaning schedule is adhered to.
• Ensure that sauces and side dishes are continually replenished during operation hours.
• Maintain responsibility for inspecting and drying of cutlery, crockery, coppers and silvers.
• Ensure trays are carried and food delivered to waiter/waitresses in a timely and efficient manner.
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Working Hours: 6 days work week, including weekend & PH.