Total 680 F&B / Tourism / Hospitality job vacancies in Singapore - Woodlands - NorthCoast

The Assistant Boutique Manager is to assist in managing the day to day business of the retail shop, achieving all performance targets and goals as well as by leading the team to ensure high level of guest satisfaction maximizing margins. Assist to develop merchandise to optimize profitability, develop innovative ideas, plans and assist to maintain statistical and financial reports.

Primary Responsibilities

• To work closely with the Boutique Manager to achieve optimal revenue, set targets, forecast and budgets for Boutique
• To support induction and trains Retail Associates in sales, revenue, technical and product knowledge skills.
• To manage retail floor team in day to day operations for Boutique and ensuring consistent high customer service level and seamless shopping experience for customers.
• To review with Boutique manager allocation and control of Boutique’s expenses.
• To work with Boutique Manager in merchandise development and curating consignment brands
• To maintain and control well balanced stocks levels in the Boutique
• To support Boutique Manager in managing all online queries, orders, deliveries and communications for Boutique especially during peak and festive seasons
• To work with Boutique Manager to empower Boutique’s team with consistent customer service skills, hotel communications and product knowledge via training and daily store briefings
• To work with Boutique Manager to review and analyse ways to move slow moving merchandise and maximise on fast moving, best seller merchandise for both in store and online. To ensure gourmet merchandise with near expiry dates to be cleared and minimise cost for write off
• To support in monthly inventory stock takes together with Finance team
• To work with Boutique Manager to ensure safe working practices are followed and adhered to including emergency procedures
• To champion and lead festive season hamper production and operations working closely with Boutique Manager and Boutique’s team.

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience, ensures that kitchen hygiene and safety standards are meet, through active supervision of the Steward Supervisor, Steward Attendant and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction.

Primary Responsibilities  

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

• Conducts briefing and makes deployment to Stewarding colleague daily.
• Makes daily round to check for cleanliness and quality of all operation equipment and kitchen equipment.    
• Takes ownership of all operation equipment, kitchen equipment and hotel property.
• Operation checks, to ensure work flow and system are in order and hygiene standards meet expectation.
• Always communicates with F&B and Culinary team and fellow colleagues to find out about the work flow system and makes improvement with the collaboration system if required.
• Manages team with efficiency of work in the washing of dishes and kitchen equipment.
• Works closely with both the F&B and Culinary teams so as to build a strong collaboration between various team.
• Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover. 
• Oversees that all washed equipment are clean and sanitised.
• Oversees proper handling of all operation equipment so as to avoid or minimise breakage.
• Ensures adequate supply of operating equipment in F&B outlet through coordination with all F&B outlet managers, through order, delivery, and by monitoring lost through breakage or missing.

Manages the Cleanliness and Safety of all Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contactor to follow up on any unclean area and equipment, and conducts kitchen inspection twice a week. 
• Manages the team to check on functional operation of each Dish Wash Machine, co-ordinate and follows up with Engineering and chemical technician for any faulty issues.
• Manages the garbage collection schedule and also ensures that the recycle program is conducted as per established. 
• Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.
• Oversees the sanitation of all operation equipment are done as per kitchen’s hygiene standards requirement.
• Oversees that the work procedure in the kitchen are carry out as per HACCP’s requirement and the safety aspect is in line with WSH. 
• Oversees that all HACCP check-list and documentation are updated on a daily basis.
• Leads all the kitchen walk through (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

• Makes routine rounds within the kitchen area during meal periods.
• Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and to have regular team meetings.
• Drives constant service and system improvement and to be entrepreneurial.
• Strong leadership and interpersonal skill.
• Must be able to lead the team confidently at all times and always practice to lead by example. 
• Manages the provision of operation supplies, cleaning equipment, and chemical, monitor and control the amount of usage.  
• Induction and training of Steward Attendant and Supervisor in technical skill and process as outlined in the Keys to Success manuals.
• Must oversees the team member grooming and personal hygiene practice to meet with hotel requirements.  
• Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply). 
• Manages the team to adhere with the Hotel recycle program.
• Competency in the yearly internal and external hygiene audit. 
• Manages and oversees the operation equipment storeroom / chemical storeroom / cleaning supply storeroom.
• Creates a Friendly and Heartist® working environment within the team.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guideline to lead the team and constantly getting feedback from team member and other colleague. 
• Understands emergency procedure, health and safety requirement.
• Maintains collaborative working relationship with colleague and supervisor/manager
• Participates in departmental leadership activity as a member of the team and continually conducts training for the team member.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Ensures that safe work practice is followed including emergency procedure.
• Must be certified with Occupational First Aid Course.
• Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
• Oversees the pest-management in the pantry and kitchen area.
• Attends the weekly Catering Meeting, gathers surficial information, co-ordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. 
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. 
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
• Responsible for the planning, co-ordination and supervision of all menu implementations.
• Constantly be alert on freshness, presentations and temperature of food served.
• Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
• Supervises all food tasting sessions.
• To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
• Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

• Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Ensures that the open kitchen is well organised and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving cooperation at all times.
• Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure a correct and professional operation is conducted and ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submit to Chef’s Office by 12pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team

• Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the department head from time to time.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

The Stewarding Supervisor is responsible for maintaining the cleanliness and quality of all F&B and kitchen equipment and areas so that all guests will enjoy a safe and wonderful dining experience and kitchen hygiene standards are met, through active supervision of the Steward Attendant and with the commitment to complete the job well.

Primary Responsibilities

Maintains the Cleanliness and Quality of Food & Beverage and Kitchen Operation Equipment

• Allocation of daily task to Steward Attendant, work with close supervision.
• Efficiency of work in dish wash and kitchen equipment.
• Takes ownership of all OE, kitchen, Hotel equipment.
• Operation checks to ensure work flow are in order and hygiene standards are met with expectations.
• Works closely with both the F&B and Culinary teams to build a strong collaboration between various teams.
• Timeliness of dish cleaning, returning dish for reuse during high business turnover.
• Ensures all wash equipment are clean and sanitised.
• Makes sure of proper handling of all OE so as to avoid or minimise breakage.
• Ensures that all OE are sufficient during meal operation.

Maintains the Cleanliness and Safety of the Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, co-ordinates with Night Cleaning Contactor to follow up for any unclean areas and equipment , assists the Assistant Executive Steward to inspect the cleanliness of the kitchen twice a week.
• Checks the functional operation of each Dish Wash Machine, co-ordinates and follows up with Engineering and chemical technician for any faulty issues.
• Co-ordinates with the collection of the garbage in the kitchen and check on the recycle process.
• Maintains that the kitchen floor is clean and dry at all time , also look out for any potential safety hazard issue and tries to eliminate it immediately, Should it not be successful, to notify the Assistant Executive Steward and ask for advice.
• Sanitation of all OE are critical according to the kitchen’s hygiene standard.
• Must update all HACCP check-list and documentation on a daily basis.
• Be involved in all the kitchen walk through.

Supervisor of the Stewarding Team

• Must have strong leadership and interpersonal skill.
• Must be able to lead the team at all time.
• Induction and training of Steward Attendant in technical skill and process as outlined in the keys to success manuals.
• Must be the team OJT Trainer.
• Assists the team to meet with the hotel’s grooming requirement and have good personal hygiene practice.
• Coaches Steward Attendant to constantly improve or maintain performance, gives guidance where performance is below expectation.
• Oversees the provision of operation supplies, cleaning equipment, and chemicals.
• Assists the Management to control the expenditure and cost within the budget (OT / CL / Supply).
• Actively involves with the Hotel recycle program.
• Offers support when situation require.
• Competency in the yearly internal and external hygiene audit (departmental goal).
• To have some Store Management skills (OE Storeroom/Chemical Storeroom/Cleaning supply Storeroom).
• Assists the management to build a friendly and heartist working environment.
• Constantly find ways and means to make improvements for the team.
• As one of the leader in the team, you must always lead by example.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Participates in departmental leadership activities as a member of the team and continually conducts training for the team member.
• Follows Hotel and Departmental guidelines to lead the team.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Understands emergency procedure , health and safety requirement
• Ensures that safe work practice is followed including emergency procedures.
• Must be certified with (Occupational First Aid Course).
• Actively involves with Hotel Emergency Evacuation Exercise (CERT).
• Maintains collaborative working relationships with colleagues and supervisor/manager.
• Must be able to accomplish on time any assignment given by the management.
• Actively involved with Hotel activity.

Food Production Supervisor.

Must have knowledge with factory food processing procedures (cooked-food preparation, frozen dinners, marinating and preserving).

Must have at least three years of similar working experience.

Permanently night shift.

Must have food hygiene knowledge.

Must be able to work as a team.

Must understand inventory and stock check and storage procedures.

Must have good time management to ensure smooth chain operations i.e. from factory to outlets.

Require to enter cold-room (with protective gears).

Must have some electrical and mechanical background in order to maintain the machineries in good condition and manage to do small repair - none obligatory.

Position for SG/SPR only

Stay in North

35 hours per week, permanent part time. from 1 pm to 8 pm, Wed to Sun. Mon and Tue off. Comes with benefits (annual leave, additional pay for public holidays, medical benefits). Housewives, and retirees are welcome. $1,700 a month.

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

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

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

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

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Roti prataflour mixing

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

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

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

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

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

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

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

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

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

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.

• can work on publick holidays
• can work on shifts/change of shifts
• can work and stand for long hours
• at least 10 years experiences
• 
  
• Provide overall supervision of production activities.
• Plan, organize and lead a team of production workers to achieve production target and output, cycle time, and yield.
• Improvement in maintaining product quality and productivity. Provide a guideline to check on processes thereby assuring that work is done by the operators.
• Monitor the daily efficiency status of the line.
• Ensure good housekeeping and safety at the workplace.
• Oversee hiring and training of food production personnel
• Perform other duties as assigned.

Chef

Job Description

.Manage and oversee daily kitchen operations

.In charge of cooking and preparing of all the dishes.

.Upkeep of kitchen cleanliness and hygiene standard.

.Remove any hazards and ensure safety in kitchen and also check for any defects in the kithen and equipment.

.To perform ad-hoc duties as assigned by outlet manager

Job Requirements

.Atleast 3-5 years of experience in chinese Cuisine.

.Able to work as team player.

.Able to commit 6 days of work per week.

.Able to work in a fast paced environment.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

We are looking for a cook who will be good and well experienced in South Indian dishes. Cook needs to know how to make bread products like Prata, thosai, chappati and Naan. The related sauces are also important. The cook will be expected to know the local products like Mee Goreng, Nasi Goreng, Maggi Goreng and Mee Hoon Goreng too. Experience in Malaysia or local indian food shops is preferred.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

We are running Food (Dim Sum) manufacture as well as chain resturants. Due to our business expend quickly. We are now looking for some experienced dim sum assistatn to grow together.

Roles & Responsibilities

Responsibilities:

• Ensure quality of Dim Sum production, preparation and presentation
• Handle production machinery and handmade dim sum
• Maintain proper consistency in food quality
• Quality control & stock inventory
• Ensure proper food handling, safety, and hygiene standard of central kitchen
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Experience in food manufacturing warehouse is preferred
• Able to work within tight deadlines
• 5 days’ work week (0900hrs to 1800hrs)
• Singaporean and PR only
• If you like Dim Sum, and willing to learn, also welcome.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

• Responsible for culinary duties, including food preparation, cleaning, while employing the best food practices and standards.
• Works efficiently during peak hours (11am - 1pm, 5pm - 8pm).
• Able to work in fast-paced, high stress and hot kitchen environment.
• Willing to go beyond their job scope, on a need-to basis.

• Responsible for culinary duties, including food preparation, cleaning, while employing the best food practices and standards.
• Works efficiently during peak hours (11am - 1pm, 5pm - 8pm).
• Able to work in fast-paced, high stress and hot kitchen environment.
• Willing to go beyond their job scope, on a need-to basis.

Responsibilities include:

-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

·Positive attitude and commitment to excellence

·Respective skills in functions to be performed

·Excellent interpersonal and communications skills

·Team work

·Willing to learn and able to work under pressure

·Experience in F&B Operations,

·Preferably 3 years of previous experience in serving in restaurant

·Must be able to work night shift or split shift

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

Provides admin support to ensure efficient operation of office.

Answers phone calls, reply emails, taking memos and maintaining company files.

Carries out administrative duties such as filing, typing, copying, binding, scanning etc.

Assist Boss and project manager on project admin duties, filling up PTW forms, RA.

DUTIES AND RESPONSIBILITIES:

• Responsible for complete end-to-end operations of the factories/central kitchens including team development, health & safety, food safety & quality, cost, P&L, experimental compliance, people development, and service.
• Responsible for growing the revenue through proactively seeking new business opportunities, and developing and executing of business strategies.
• Ensure all required KPIs are met accordingly to business operations’ goals on safety, production, quality, and costs.
• Collect & analyse data in order to proactively identify production issues or develop plans to resolve existing issues.
• Responsible for creating and sustaining a world-class culture around people and food safety, quality, customer experience, and history-making fun.
• Oversee production managers/team to ensure that the production stays on schedule, from the raw material to the production line to packaging to cleaning & delivery.
• Overall in charge of all Fleet (Vehicles, Logistics/Warehouse division and Drivers).
• Onboard, train, and develop production managers and production workers creating an environment where leaders are developed
• Maintain overall responsibility for the factories/central kitchens, including safety, quality, cost, productivity, and delivery.
• Implement all SOPs and drive compliance with ISO22000 and HALAL certifications.
• Maintain production areas to ensure compliance with company quality, sanitation, and food safety standards.
• Ensure work shifts are planned to provide high efficiency & quality to customers on time, in full, and with cost-effectiveness.
• Maintain production areas to ensure compliance with company quality, sanitation, and food safety standards.
• Provide a safe working environment by maintaining quality equipment and enforcing adherence to developed work practices
• Ensure employees have the right tools, knowledge, and equipment required to do their jobs effectively and safely
• Promote a culture of world-class performance and continuous improvement that values learning and a commitment to quality
• Provide coaching, teaching, and mentorship to a diverse and engaged team
• Execute any other duties as assigned.

JOB REQUIREMENTS:

• Minimum Diploma/Degree in Culinary Education / Supply Chain Management or equivalent work experience.
• Minimum 10 years’ hands-on experience in a fast-paced Food Manufacturing Process environment will be preferred.
• Excellent knowledge of Production, ordering and inventory of food service products and equipment.
• Proven track record of generating commercial growth
• Knowledge on SFA / HACCP and ISO22000 standard requirements
• Possess effective management skills
• Analytical thinker, and decision-maker with focus on action and outcomes who drives results
• Possess the capability to lead, motivate and manage subordinates
• Decisive and committed, able to work under pressure.
• PC literate with knowledge of MS Office
• Excellent written and verbal communication skills in English

The Engineer is responsible for the daily operations of the different sections within the Engineering department.

Primary Responsibilities

Daily Engineering Operations

• Operates equipment to deliver comfortable room temperature to hotel guest areas as required.
• Operates equipment to deliver clean water to the respective services in the hotel as required.
• Operates equipment to deliver clean hot water to the respective services in the hotel as required.
• Operates equipment to deliver clear and sharp visuals from television and satellites to hotel guest suites as required.
• Carries out preventive maintenance activities to hotel suites and function areas to the highest quality levels and in a timely manner.
• Plans and operates equipment effectively to deliver audio visual support to hotel events in a timely and efficient manner.

Management of Shift Operations

• Tracks and monitors equipment and facilities failures and rectification status.
• Maintains availability of components / materials needed for Engineering operations.
• Proposes and implements methods of rectification of technical issues in a timely and efficient manner.
• Checks all utilities meter readings and verifies optimal plant operations to ensure longevity and operational readiness at all times.
• Supports the operation of fire protection system and controls fire and safety risks in a timely and efficient manner.
• Supports and implements measures for Environmental Safety and Health compliance in a timely and efficient manner.
• Monitors all lightings on hotel grounds are in operation to ensure longevity and operational readiness at all times.

Operations of the Plant and Facilities

• Operates plant facilities efficiently to support every aspect of hotel operations to ensure longevity and operational readiness at all times.
• Carries out routine preventive maintenance of plant facilities to ensure longevity and operational readiness at all times.
• Organises and carries out statutory inspections of plant facilities to ensure longevity and operational readiness at all times.
• Carries out related service contract activities for each plant facilities in a timely and efficient manner.

Supporting Operations - Craftmen, Kitchen ad Laundry

• Co-ordinates activities with Housekeeping team to carry out all furniture repairs to the highest quality levels and in a timely manner.
• Co-ordinates activities with the respective departments to carry out painting in the hotel suites and function areas to the highest quality levels and in a timely manner.
• Plans and organises preventive maintenance for all equipment in the kitchens to ensure longevity and operational readiness at all times.
• Plans and organises preventive maintenance for all equipment in the laundry to ensure longevity and operational readiness at all times.

Other Responsibilities

• Operations and maintenance of elevators and dumbwaiters to ensure longevity and operational readiness at all times.
• Operations and maintenance of swimming pool and water fountains to ensure longevity and operational readiness at all times.
• Operations and maintenance of fire protection services to ensure longevity and operational readiness at all times.
• Operations of kitchen grease interceptors and sanitary system to ensure longevity and operational readiness at all times.
• Supports operation of television and satellites services for hotel suites in a timely and efficient manner.
• Supports operation of the public music system within the hotel in a timely and efficient manner.
• Reviews and procures equipment and parts for Engineering operations in a timely and efficient manner.
• Reviews and procures Engineering services for outsourced work in a timely and efficient manner.
• Ensures public is protected during maintenance works at all times and proper as well as approved signage is in place at all times.

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.