Total 682 F&B / Tourism / Hospitality job vacancies in Singapore - Woodlands - NorthCoast

We’re looking for a reliable, proactive, and responsible individual to ensure the safe and efficient running of our delivery operations, and thrive in a collaborative food production environment. This position offers an opportunity to be part of a growing team in the food industry and if you enjoy taking ownership of your tasks, work well with a team, and are committed to high standards, we want to hear from you.

You Will:

Execute Delivery of Orders (50-75%):Safely and efficiently deliver orders to our clients, ensuring timely and accurate distribution of our cultured dairy products.

• Prep for Delivery: Pack, check orders, and deliver to customers optimizing for time and fuel efficiency, while safely transporting food products. Loading and unloading of goods with care.
• Client Interaction: Establish and maintain positive relationships with customers through courteous and professional communication.
• Paperwork Management: Double check orders against delivery orders/invoices, and ensure client sign off. Assist in other logistics-related work.
• Vehicle Maintenance: Maintain a high level of delivery vehicle's cleanliness and hygiene.

Assist in Food Production Activities (25-50%)

• Help maintain daily cleanliness and organisation of production
• Assist in preparation and packaging of our products
• Assist with operating and cleaning manual and automated machinery
• Help with task checking, record keeping, and at times receiving of goods
• Support with other ad-hoc tasks

We’re looking for someone with:

• A strong work ethic: you care about doing things well and with integrity
• Ownership : you’re committed to delivering results and embrace challenges
• Active communication skills: You’re an open and transparent communicator and do well at anticipating needs.
• Physical Strength: you are able to handle bulky items up to 25kg with ease
• A collaborative and positive attitude
• A valid Class 3 Singaporean driving license.
• At least 2 years’ experience, with clean driving record with no major traffic violations
• Knowledge of Singapore's road network (preferred).
• L1 Food Hygiene Certificate is a plus!

Where You’re Working:

• Work in a growing team who produce high quality yoghurt and cultured creams in a supportive but driven work environment
• On the job training and opportunities to help you grow
• Up and coming brand with bold plans and a lean team who push to make a positive impact in our industry.

Job Description

• Handle day to day operations for purchasing, new product sourcing and/ or supplier quality management
• Invite quotations, verify and complete purchase requisitions for approval
• Negotiable and maintain good relationships with all suppliers to obtain best pricing
• Maintain and review from time to time an efficient and effective supplier base that best supports the business and operational requirements
• Ensure cost-effective products and services are provided to the business with consistent quality
• Prepare and follow up purchase orders and expedite delivery
• Qualify incoming goods upon receiving regularly
• Review monthly orders and consumption
• Reconcile and analyze all orders and ensure optimal inventory and operational requirements
• Analyze past and future inventory demand volumes, inventory trends and make forecast to minimize wastages or surplus
• Ensure discrepancies in purchases, purchase orders and invoices are reconciled within the month
• Handle administrative and other adhoc duties as required.

Requirements

• Candidate must possess at least Diploma or equivalent.

• Minimum 2 year or of relevant Purchasing experience in F&B

• Strong working knowledge on Negotiation and Procurement Policies.

• Strong computer literacy on Microsoft Office Excel especially Pivot and V-lookup functions as well as Microsoft Word.

• Must be available on standby 24/7 to handle ordering.

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

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 a Halal Catering company looking for Delivery Assistant with following Job Description:

- Support delivery and work with drivers

- Carry out packing, loading and unloading of equipment and food

- Preparation, delivery and collection of buffet setup

- Assembling food items according to the Delivery orders

- Any other duties assigned by Supervisor

- Able to communicate with our clients who speaks Malay or English.

- No experience is required

Key Responsibilities

The Driver reports to the Logistic Manager. To work us a driver, one must possess a clean driving record. Since you are responsible for the safety and timely delivery of items, you must be careful and diligent.

It is important for delivery drivers to be able to use technology to plot routes so that timely deliveries can be made. Knowledge of local and interstate routes is also a prerequisite for this position. Some more duties of a deliver drive include:

Key Responsibilities

· Assist in loading and unloading vehicle with items to be delivered

· Take delivery instructions from supervisors

· Maintain proper knowledge of loaded items

· Ensure that appropriate and complete documentation is available at the time of loading

· Drive vehicle to the point of delivery by using the best possible route

· Ensure that delivery receipts are signed

· Clean vehicle from the inside and the outside

· Ensure that the delivery schedule is followed

Requirements

Work experience

• Minimum GCE ‘N’ Level
• Relevant experience required
• Experience in handing of food
• Food hygiene Certificate

Expected Areas of Competence

• Good hygiene habits/practice
• Valid class 3/3A/4 driving license
• Willing to work long hour
• Positive working attitude

Description

Kindly note that Ikea Alexandra operates a Non Halal restaurant.

Candidates will be working as a team in our F&B areas in order to provide top quality service to ensure that customer's receives a positive experience while dining.

ABOUT THE JOB:

- Ensure area of responsibility is well maintained throughout the day – clean, tidy, organized and inviting at all times;

- Contribute to the department’s action plan by taking ownership for my part in its delivery;

- Help and support colleagues when needed and in sharing of knowledge help encourage each other. - Take an active role in my team and co-operate when appropriate with colleagues in other are of the store;

- Be aware of top selling products and ensure they are available or promote alternative when these are unavailable;

- Always looking for more effective ways of working to reduce cost and be cost-conscious;

- Follow and comply with internal rules, policies and daily operational routines regarding issues like quality, food safety as set by manager;

- Ensuring department is safe and customer are always in focus and strive to make them smile- Serve customers behind the Hot line with a smile

- Prepare Hot and Cold dishes assigned

- Ensure products and condiments are stocked up, in good condition and replenished on time

- Other ad-hoc duties as assigned.

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)

• Engage on regulatory matters including compliance with local laws applicable to products and services offered by crypto firms, in particular financial crime, conduct of business and reporting obligations.
• Lead the work with local counsel to assess new territories and applying for new licences or expanding existing licences.
• Lead the interaction with regulatory authorities, crypto service provider licensing and payments experience.
• Focusing on internal compliance policy review, including ongoing, assessments, assisting with compliance review, internal audit reviews and ongoing or ad hoc reviews.
• Support the business and product teams with regulatory analysis when assessing new products or services.
• Follow new regulatory developments in the fast moving world of international cryptocurrency regulation.
• Work closely with Business, Risk and Compliance on establishing global systems and controls to ensure regulatory compliance.
• Instruct and manage external counsel engagement as necessary.

Job Description & Requirements

Responsibilities

Develop sales by sourcing new clients, upselling of product

Attend to clients (sales appointment)

Maintain and responsible for account servicing

Archieve sales target

Handle order administration

Responding incoming phone and emails enquiries

Prepare sales quotation to be send out to customers

Product Presentation

Requirement

Able to communicate effectively with English & Chinese speaking clients preferrably

Honest, Confidence & Target oriented

Able to work under pressure and tight deadline

Hardworking and reliable, adaptable and flexible

Possess own transportation is a plus

Benefits

Attractive Sales Commission + Target Bonus + Transport Allowance + Incentive Bonuses

Variable Bonus

Staff Purchase Discount

Maternity & Paternity Leave

• Ensure standards for food quality and preparation
• Co-ordinate with logistics department for timely collection and delivery schedules
• Prepare daily delivery list for frozen meats and others
• Manage all frozen meat delivery and assit to production and others
• Able to Multi-tasks and work under pressure
• Able to handle heavy stuffs like 20 - 30 kg
• Able to work long hours and weekend

QUALIFICATIONS

• Physically fit
• Able to work in cold Environment
• Forklift Licence (if have is a Plus point)

The Restaurant & Bar Executive will deliver prompt and professional F&B service to Hotel’s guests and assisting the management of all aspects of the Restaurant & Bar, Meeting Space, Swimming Pool functions, in accordance with operation standards. He/she must be familiar with ALL Loyalty Program to recruit members and be able to share information when handling existing ALL members.

Outlet Operations

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operations.

• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.

• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis.

• Take food and beverage orders according to guest’s requirements and preferences.

• Deliver food & beverage services in accordance to departmental standards and procedures.

• Ensure that all food & beverage are serve according to LQA service standard.

• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full.

• Remember individual guest’s names and their preferences to extend a personalized service.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management

• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management

We’re looking for a reliable, proactive, and responsible individual to ensure the safe and efficient running of our delivery operations, and thrive in a collaborative food production environment. This position offers an opportunity to be part of a growing team in the food industry and if you enjoy taking ownership of your tasks, work well with a team, and are committed to high standards, we want to hear from you.

You Will:

Execute Delivery of Orders (50-75%):Safely and efficiently deliver orders to our clients, ensuring timely and accurate distribution of our cultured dairy products.

• Prep for Delivery: Pack, check orders, and deliver to customers optimizing for time and fuel efficiency, while safely transporting food products. Loading and unloading of goods with care.
• Client Interaction: Establish and maintain positive relationships with customers through courteous and professional communication.
• Paperwork Management: Double check orders against delivery orders/invoices, and ensure client sign off. Assist in other logistics-related work.
• Vehicle Maintenance: Maintain a high level of delivery vehicle's cleanliness and hygiene.

Assist in Food Production Activities (25-50%)

• Help maintain daily cleanliness and organisation of production
• Assist in preparation and packaging of our products
• Assist with operating and cleaning manual and automated machinery
• Help with task checking, record keeping, and at times receiving of goods
• Support with other ad-hoc tasks

We’re looking for someone with:

• A strong work ethic: you care about doing things well and with integrity
• Ownership : you’re committed to delivering results and embrace challenges
• Active communication skills: You’re an open and transparent communicator and do well at anticipating needs.
• Physical Strength: you are able to handle bulky items up to 25kg with ease
• A collaborative and positive attitude
• A valid Class 3 Singaporean driving license.
• At least 2 years’ experience, with clean driving record with no major traffic violations
• Knowledge of Singapore's road network (preferred).
• L1 Food Hygiene Certificate is a plus!

Where You’re Working:

• Work in a growing team who produce high quality yoghurt and cultured creams in a supportive but driven work environment
• On the job training and opportunities to help you grow
• Up and coming brand with bold plans and a lean team who push to make a positive impact in our industry.

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlet:

• Tiffin Room

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• Raffles Courtyard

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Follows through opening and closing duties. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Providing a Leading and Consistent Guest Experience
• Promotes sales through direct guests’ contact. 
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times. 

Management and Leadership of Outlet

• Acts as a mentor and role model to the Food & Beverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge. 
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly. 
• Provides a high level of Safety and Security for guests and colleagues. 
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge. 
• Assists in records and submits monthly On-the-Job Training hours to Food & Beverage 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.

Benefits

1. Learn a skill in Noodle-making

2. 5-day week, no shift-work

3. Over-time Pay

4. CPF

5. AWS

6. Variable Bonus

7. Medical and Dental Benefits (after confirmation)

8. Air-conditioned environment

Job Description

1. Take instruction from supervisor to complete the tasks in the given workstation.

2. Mix raw ingredients with water according to formula.

3. Mix raw ingredients to make dough.

4. Receive mixed dough and check before cutting into dimsum skins.

5. Ensure Production area is thoroughly cleaned at end of every workday.

6. Ensure all assigned work is completed every day.

7. Committed to learn up to three (3) skills.

Job Requirement

1. Electrical Technicians Qualification or Relevant Experience

2. Wear clean uniform and outfit to work and ensure personal hygiene, including trimmed fingernails and neat haircut.

3. Do not apply perfume, make-up, paint fingernails, or wear jewelry to work.

4. Can read and speak simple Chinese

5. Physically fit and able to carry 25kg load

6. Can work overtime when required

Working Hour

Tuesday to Friday: 7am to 5pm

Saturday: 7am to 4pm

Sunday to Monday: REST

Binance Labs is seeking a self-starter who can work independently as a Marketing Intern to support our marketing efforts and help build and maintain strong relationships with our portfolio companies and partner investors. This role is ideal for someone passionate about the blockchain space who is eager to gain hands-on experience in a leading Web3 venture capital environment.

Key Responsibilities:

• Translation support on marketing materials, press releases, and other content from English to Chinese.

• Assist in maintaining and fostering strong relationships with our portfolio companies and partner investors.

• Help maintain and grow Binance Labs’ Telegram groups and channels, working on the overall Telegram strategy to enhance engagement and community growth.

• Support and manage the logistics and operations of our X Spaces AMA series. In this series, we invite portfolio founders, industry experts, and thought leaders to explore key topics and share valuable insights and lessons with the community.

• Drive growth for Binance Labs through marketing, community events, twitter spaces, discord community calls, etc. 

• Support the creation, scheduling, and distribution of content across various channels, including social media and blogs.

The Food & Beverage Sales & Event Manager is responsible for driving food and beverage sales through the planning and execution of events. The incumbent is key duties include identifying and pursuing new business opportunities, coordinating with clients to customize event details, and working with internal teams (culinary and service) to ensure seamless event operations. He/she also manage event budgets, track sales performance, and provide excellent customer service throughout the process. Additionally, the manager is responsible for maintaining relationships with clients to encourage repeat business and staying informed of industry trends to remain competitive.

How does your day look like?

Event Sales & Coordination: 

• Lead the sales efforts for F&B-related events such as corporate functions, and private events.
• Collaborate with clients to understand their needs and customize offerings.

Business Development:

• Develop and implement strategies to grow F&B event sales. Identify potential clients, generate leads, and build strong relationships to drive repeat business.
• Conduct site tours and presentations for potential clients.
• Prepare and negotiate contracts, ensuring compliance with hotel/event policies.

Event Planning & Execution:

• Oversee all aspects of event planning, including menu design, budgeting, staffing, and logistics. Ensure that events are executed seamlessly and exceed client expectations.
• Oversee event setup and teardown, ensuring all details are in place and aligned with client expectations.
• Monitor event timelines and make real-time adjustments as needed Contracting

Revenue & Budget Management:

• Collaborate with the finance department to manage event budgets and pricing strategies.
• Track and report on event profitability, ensuring revenue goals are met.
• Manage all billing and payments related to food and beverage events.
• Marketing & Promotion:
• Collaborate with the marketing team to create promotional materials and strategies for food and beverage events.
• Assist in organizing special promotions and events to drive additional revenue.

Client Relations:

• Serve as the main point of contact for clients, ensuring excellent communication throughout the event planning process. Handle any issues or last-minute requests professionally and efficiently.

Collaboration:

• Work closely with the culinary team, front-of-house staff, and external vendors to ensure smooth event operations and high-quality service.

Sales Targets & Reporting:

• Meet or exceed event sales targets. Prepare regular sales reports and forecasts for management review.

Market Research:

• Stay informed on industry trends, competitor offerings, and customer preferences to keep the F&B department competitive and innovative.

Budget Management:

• Manage event budgets, control costs, and ensure profitability for each event.

Main Duties and Responsibilities

As the Resort’s Executive Pastry Chef, you will spearhead the development and creation of pastries that reflect our Resort’s taste and appeal. Combining years of culinary expertise and artistry, the Executive Pastry Chef will provide our guests with an exquisite sensory culinary journey, showcasing creativity, innovation and the Resort’s high standards of quality.

Key Responsibilities

• Menu Development - Create pastries and dessert menus that reflect the Resort’s uniqueness while also catering to our guests’ preferences. In performing this role, the Executive Pastry Chef will need to apply creativity, innovation and artistry to create signature offerings which are unique to the Resort.
• Guest Experience – Partner with the culinary team to create memorable dining experiences through exceptional pastry presentations and personalized dessert offerings.
• Quality Control - Responsible for the overall quality of the Resort’s pastry and dessert offerings. The Executive Pastry Chef will oversee all aspects of our pastry operations, ensuring they are of the highest quality and reflect the standard of excellence expected of the Resort.
• People Development - Cultivate a strong people culture by investing in the coaching and development of our associates. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring associates.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 7 to 10 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

BNB, a leading cryptocurrency and blockchain ecosystem, is seeking a motivated and enthusiastic Business Development Intern to join our team in Singapore. This internship offers a unique opportunity to gain hands-on experience in the fast-paced world of blockchain and cryptocurrency. The ideal candidate will support the business development team in identifying new opportunities, building relationships, and driving the growth of BNB's Web3 solutions.

Key Responsibilities:

1. Market Research and Analysis:

   - Conduct market research to identify potential business opportunities and industry trends.

   - Analyze competitive landscape and provide insights to support strategic decision-making.

   - Assist in the preparation of market analysis reports and presentations.
 

2. Lead Generation and Outreach:

   - Identify and qualify potential leads through various channels, including online research, social media, and industry events.

   - Assist in outreach efforts to prospective clients and partners, including drafting emails and making initial contact.

   - Maintain and update the lead database with accurate and relevant information.

3. Support Business Development Activities:

   - Assist in the preparation of proposals, presentations, and other business development materials.

   - Coordinate and schedule meetings with potential clients and partners.

   - Support the business development team in managing relationships with existing clients and partners.

4. Event Coordination:

   - Assist in the planning and execution of industry events, webinars, and conferences.

   - Represent BNB at local events and networking opportunities to promote our Web3 solutions.

   - Help organize and manage event logistics, including registration, materials, and follow-up activities.

The Chef is responsible for preparing food items for the manufacturing of cooked-food preparations such as frozen dinners. They must know a variety of cooking techniques, ingredients, and garnishes, as well as accurately follow recipes and interpret them to create consistent products.

JOB DESCRIPTIONS:

• Prepare large batches of food items according to established recipes and production guidelines
• Monitor production line to ensure that product is cooked and prepared according to specification.
• Plan and determine preparation times based on recipes for efficient production
• Ensure all food items being prepared are following the recipes
• Prepare ingredients for production such as washing, chopping, cutting, etc.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Measure and weigh ingredients according to recipe specifications
• Properly store and handle ingredients to prevent contamination or spoilage
• Ensure that all supplies and ingredients are available and properly stocked.
• Monitor and adjust cooking time and temperature as needed to ensure quality of product
• Clean and maintain cooking equipment, utensils, and work surfaces regularly. Report any equipment malfunctions or maintenance needs to the supervisor.
• Adhere to strict food safety and hygiene standards. Follow proper sanitation procedures, including regular handwashing, and maintaining a clean and organized work area
• Other duties as assigned

REQUIREMENTS:

• High school diploma or equivalent.
• Previous experience as a cook in a food manufacturing environment, preferably in the production of cooked-food preparations or frozen dinners.
• Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment.
• Ability to lift heavy objects and perform physical labor
• Knowledge of cooking techniques, food safety, and industrial safety standards
• Must be able to work on weekends and public holidays if necessary and overtime whenever required
• Must have knowledge to control storage temperatures for frozen/fresh meat products and cooked-food products
• Physical stamina and will power to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• Attention to detail and the ability to maintain consistent product quality.
• Good communication skills and the ability to work effectively in a team.
• Ability to work in a fast-paced production environment.

Main Duties and Responsibilities

We are seeking an accomplished Assistant IT Manager to join our pre-opening team in Mandai Rainforest Resort by Banyan Tree.

As part of the pre-opening team, the successful candidate will play a pivotal role in setting up, maintaining and enhancing the Resorts' IT systems. The candidate will be responsible for ensuring the operational stability and high service availability of our systems, for both guests and internal stakeholders.

Key Responsibilities

• Working with the IT Manager, the incumbent will set up and ensure that the Resort's IT systems, including our Hotel Management System, are updated based on the current release as guided by our corporate office.
• Manage any IT issues that may occur and pro-actively resolve them to minimize any downtime for guests and/or internal stakeholders. In performing this role, the Assistant IT Manager is to work with the IT Manager to recommend any improvements because of the occurrence.
• Assist the Resort’s guests with any system or technical-related matters. The incumbent would need to liaise with the Front-of-House team to respond to any guest-related IT requests.
• Ensure that our systems are protected by the necessary security procedures and protocols, including the timely revision of user access right and passwords for both the PMS and PC Network systems.
• Provide regular management reports and document all system activities (e.g. Maintenance Logs, Data Change Logs)
• Ensure the accuracy and computer audit trail of daily and monthly financial reports.

Job Requirements

• Possess a degree, diploma or equivalent professional qualification in Information Technology or a related field.
• At least 4 to 6 years of relevant IT experience, in a similar capacity. Proven track record in a similar property. Prior experience as part of a pre-opening team for a Resort will be an advantage.
• Excellent interpersonal and communication skills

Main Duties and Responsibilities

The Culinary Administrator will support the Director of Culinary and the Culinary team in managing administrative functions, coordinating with various departments, and ensuring smooth operations within the culinary department. Equipped with a strong background in food service administration and excellent service skills, the incumbent will provide support to assist the Director of Culinary and the team in the execution of their responsibilities.

Key Responsibilities

Administrative Support:

• Manage the scheduling and coordination for culinary team members.
• Handle correspondence and communication between the culinary department and other hotel departments.
• Maintain and update culinary inventory records, including tracking supplies and placing orders as needed.

Event and Menu Support:

• Provide administrative support for special events and private dining functions, including coordinating menus, staffing, and logistics.
• Assist in the creation and management of menu changes, ensuring accurate and timely updates in collaboration with the Chefs.

Financial Management:

• Assist in budgeting and financial planning for the culinary department.
• Monitor and report on expenditures, ensuring adherence to budgetary constraints.
• Process invoices and track payments related to culinary supplies and services.

Operational and Team Coordination:

• Coordinate with vendors and suppliers to ensure timely delivery of high-quality ingredients and materials.
• Oversee and manage culinary department documentation, including health and safety compliance records.
• Assist in the development and implementation of standard operating procedures and policies.
• Facilitate communication and collaboration within the culinary team to ensure efficient workflow and high standards of service.

Job Requirements

• Diploma or Professional qualification in Culinary, Hospitality Management or a related field
• 2 to 3 years’ experience in culinary administration or similar, in a luxury hotel or resort setting.
• Advantageous to have pre-opening experience.
• Strong interpersonal, communication and organizational skills.
• Strong knowledge of food safety standards and health regulations.
• Attention to detail and work well under pressure.
• Able to handle matters independently, and able to exercise self-motivation to enroll and complete projects.

Main Duties and Responsibilities

The Duty Manager is responsible for overseeing all hotel operations during the night shift. The incumbent will be responsible for ensuring efficient and smooth operations, whilst also tasked with the responsibility of making operational decisions and maintaining the efficiency of our services.

Key Responsibilities

• Guest Service Excellence: Ensure exceptional guest experiences by providing prompt and exceptional service. This includes addressing guest concerns and resolving any feedback in a prompt and professional manner.
• Operational Oversight: Supervise operations, including check-in/check-out procedures, reservations, and room assignments. Ensure smooth coordination between front desk and housekeeping, maintenance, and other departments.
• Compliance: Ensure that all our operations comply with local regulations, health and safety standards, and company policies.
• People Management: Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring. This includes coaching team members to ensure that all day-to-day operational matters are handled on time and that guests’ expectations are met.

Job Requirements

• Minimum of 4-6 years of experience in a hotel management or supervisory role, preferably in a property of similar standing.
• Degree or diploma in Hospitality Management, Business Administration, or a related field is preferred.
• Strong interpersonal, communication and organizational skills.

The Executive Chef is responsible for overseeing all aspects of kitchen and stewarding operations, including menu planning, food preparation, staff management, quality control, cost management, and ensuring compliance with health and safety standards. He/she is responsible for the maintaining of culinary standards and reputation of the establishment.

Primary Responsibilities

• Responsible for designing and creating menus that align with the restaurant's concept, target audience, and culinary vision. This involves creating new dishes, selecting ingredients, and considering factors such as seasonality, food trends, and dietary restrictions.

• Oversees and participates in food preparation, ensuring that dishes are prepared to high standards of taste, presentation, and quality. Also be responsible for specialized cooking techniques and handling intricate recipes.

• Responsible for recruiting, hiring, and training kitchen staff, including sous chefs, line cooks, and prep cooks. Provide guidance and mentorship to the team, ensuring a positive work environment, and maintaining high levels of productivity and professionalism.

• Manages all aspects of kitchen operations, including workflow, organization, and scheduling. Ensure that food is prepared and served efficiently, maintain cleanliness and hygiene standards, and monitor inventory levels of ingredients and supplies.

• Maintains strict quality control standards to ensure that all dishes leaving the kitchen meet the restaurant's standards. They taste and evaluate food regularly, monitor portion sizes, and provide feedback and guidance to the kitchen staff to maintain consistency and quality.

• Responsible for controlling costs in the kitchen, including food costs and labor expense, develop and manage budgets, negotiate with suppliers, and optimize the use of ingredients to minimize waste and maximize profitability.

• Collaborates with other departments, such as front-of-house staff and management, to ensure smooth operations and excellent customer service. Communicate effectively with the team, providing clear instructions and fostering a positive and collaborative work environment.

• Ensures compliance with health and safety regulations and food handling standards. Establish and enforce proper sanitation and safety procedures, conduct regular inspections, and address any issues or concerns promptly.

• Aware and updated on trends, techniques, and innovations. They seek opportunities for creativity and experimentation, incorporating new flavors, ingredients, and cooking methods into the menu to keep it fresh and appealing.

• Interact with guests, receive feedback, and handle special requests or dietary requirements. And participates in culinary events, promotions, and collaborations to enhance the restaurant's reputation and attract customers.

THE MISSION ?
Like Granny's dishes