Total 688 F&B / Tourism / Hospitality job vacancies in Singapore - Woodlands - NorthTech

• 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.

The Senior / Facilities Technician is responsible for daily engineering sections to support the hotel operations.

Primary Responsibilities

Daily Engineering Operations

• Operates the equipment to deliver a comfortable room temperature to hotel areas.
• Operates the equipment to deliver clean water to the respective services in the hotel.
• Operates the equipment to deliver hot water to the respective services in the hotel as required.
• Operates the equipment to deliver clear and sharp images from the television and satellites equipment to hotel guest suites as required.
• Operates the equipment to deliver audio visual support to the hotel event as required.
• Assists and supports the emergency operations team during an emergency and a crisis in a timely and efficient manner.

Shift Operations

• Rectifies equipment and facilities breakdown as required.
• Replaces faulty components / lighting bulbs as required.
• Responds to requests relating to technical issues from hotel patrons in a timely and efficient manner.
• Collects daily utilities meter readings and verify plant / equipment are in proper operations as required.
• Patrols hotel grounds to verify fire and safety risk as required.
• Patrols hotel grounds to verify all lightings on hotel grounds operate within the preset timings as required.

Plant and Facilities Services

• Operates plant facilities to support every aspect of hotel operations in a timely and efficient manner.
• Preventive maintenance.
• Rectifies / Repairs damaged furniture to the highest quality level and in a timely manner.
• Rectifies / Paints defective building surfaces to the highest quality level and in a timely manner.

Other Responsibilities

• Operates the hotel elevators and dumbwaiters as required.
• Operates the hotel swimming pool and water fountains as required.
• Operates the hotel fire protection services as required.
• Operates the hotel drainage and sanitary system as required.
• Operates the hotel television and satellites system as required.
• Operates the hotel public music system as required.
• Operates the hotel lightings and dimming system as required.

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.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible in assisting the IT Manager to handle the day-to-day IT operations. The IT Executive maintains the computer desktop environment by analyzing requirements, resolving problems, installing hardware and software solutions, supporting the internal IT Helpdesk, troubleshooting hardware and software issues and providing resolutions to IT matters. This position will be responsible for the administration and internal support of the hotel’s computers, printers, servers, and related equipment.

Primary Responsibilities

IT Operations

• Provide frontline PC and server troubleshooting, resolve IT issues for end users.
• Modify configurations, utilities and software default settings.
• Support and administer Windows Servers.
• Backup and optimize database.
• Perform regular system’s health check and capacities studies to ensure optimum performance of servers and network.
• Provide In-house guest IT related matter troubleshooting.
• Install, test and configure new workstations, peripheral equipment and software. Assist with PC setup, IT system and access for onboarding of new users.
• Ensure that the usage and installation of software is in accordance with the software licensing laws.
• Work and consult with hardware and software vendors to setup and maintain all required equipment.
• Support the hotel’s stand-alone systems, including but not limited to, systems connected to the Network, point of sales systems, all related interfaces and file server.
• Assist the IT Manager in executing all IT projects at the Hotels.
• Assist the hotel’s day-to-day IT activities ensuring all standards are followed.

Other Responsibilities

• Be aware of the hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other duties as assigned by the Management.

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

Job Description

• Receives food ingredients and raw materials from supplier as required for daily operations
• Slices, grinds, and cooks meats using a full range of cooking methods
• Ensure standards for food quality and preparation are strictly adhered to
• Seasons and prepares a wide variety of roasted product in accordance with prescribed recipes
• Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• Performs miscellaneous job-related duties as assigned
• Maintains clean work areas, utensils, and equipment

Job Requirements

• Good attitude, hardworking, and committed
• Attentive to details and meticulous to ensure smooth operations with minimal errors
• At least 3 year(s) of working relevant experience in similar capacity
• Possess good communication with good interpersonal skills
• Hungry to learn, with a passion for self-development
• Required to work on weekends and public holidays
• Required to work on night schedule
• Required to carry roasted product around 30Kg/Pc

Job Description & Requirements

Perform daily operation duties such as cashiering, taking orders and food preparation.

• Promote Jollibean's full range of products.

• Ensure excellent customer service.

• Maintain the cleanliness of outlet.

• Any other ad-hoc duties as assigned.

Requirements

• Able to speak basic English & Chinese

• Able to work shifts, weekends and public holidays

• Team player who can also work well independently

• No experience required as training will be provided

Employee Benefits:

• Sales Incentive • Annual Leave • Medical Benefits • Dental Benefits • Meals Provided***

办公室清洁员主要负责：

• 清洗办公室厕所
• 各个部门的清洁工作如：吸地，擦桌子，倒垃圾
• 茶水间的卫生管理如：清洗抹布，煮水等。。
• 清洁用品的管理
• 工作时间：6小时（星期一到星期五）

The office cleaner is primarily responsible for:

• Cleaning office restrooms
• Cleaning of various departments such as: vacuuming floors, wiping desks, taking out garbage
• Pantry hygiene management e.g. cleaning rags, boiling water etc.
• Management of cleaning supplies
• Working hours: 6 hours (Monday to Friday)

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 outlets:

• In-Suite Dining
• La Dame de Pic
• Raffles Courtyard
• yi by Jereme Leung

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.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Learning and Development

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

Job Description (Production Supervisor)

• Overall responsible for the supervision of the Production Team

• To lead and manage a team of production workers to meet daily targets

• Hands-on in production when lacking manpower.

• Maintain smooth machinery operations.

• Plan, organize, and direct all aspects of the day-to-day production activities to ensure that daily production targets are achieved while meeting site standards of safety, health and quality.

• Production planning and forecast

• Overseeing of production flow

• Work with QA to maintain the premise standard, reduce non-conformances, and resolve any possible problem caused by the complaint of a customer.

• Ensuring the factory and external environment of meeting the standards as outlined in SFA regulations and ISO 22000 – daily inspection duties

• Maintain ISO filing

• Prioritize daily issues and effectively delegate responsibilities to make sure deadlines and proper completion is met

• Streamline the company's production process to maintain an efficient and effective team.

• Plan, organize, direct and control daily production with the production supervisor

• Evaluate, improve product quality, production efficiency, work procedures, and safety enhancement in accordance with food safety and GMPs

• Meet KPI targets within the portfolio set by Company Director

• Monitoring of personal hygiene standards of all food handlers/staffs

• Perform product research & development when change in raw material and for the seasonal events.

• To investigate any quality issues related to raw materials and products

• Define strategies with Quality, Engineering, Production, Materials, Maintenance, etc. to resolve operational

• Liaise with respective authorities for exports/imports

• Any ad-hoc duties as assigned by the management

Requirements:

• Experience in food manufacturing industry

• Experience in food machinery

• Knowledge of Food safety requirements

• Minimum 2-3 years working experience

The position is responsible for conducting all teams partaking in a guest’s arrival and departure. The Lobby Manager also acts as the center of all communication and action during any irregular incident during a resident stays or guest visits.

Primary Responsibilities 

Delivers the Raffles Hotel Singapore Arrival and Departure Experience

• Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Ambassadors for check-in, check-out, and cashiering duties. 
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances

• Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore services, products and colleagues.
• Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Service sections. Carries out Night Duty Management by himself if needed.
• Orchestrate the lobby operations from a seating perspective of main building restaurant patrons.

Maximises Efficiency of Resident and Guest Incident Management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.
• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.
• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Maximises the Outcome of Upsell and Cross-sell Opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for achieving and maintaining the highest standards of food preparation quality and guest satisfaction. Main responsibilities include, but not limited to quality and cost control whilst upholding high levels of hygiene and sanitation.  

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Works closely with receiving and storeroom; ensures 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.

Hygiene And Sanitation

• To be 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, items are utilised completely to avoid wastage and ensures 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.

Works As Part Of The F&B Culinary Team

• Ensures smooth and effective communication amongst the kitchens and with other departments.
• Ensures that all deadlines set by supervisors are met.
• Participates in training activities to improve knowledge and skills.
• Follows guidelines provided in employee handbook.
• Understands workplace safety and health procedures, HAACP standards and emergency procedures.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops 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).
• Performs any other duties and responsibilities that may be assigned.

Job Description:

• Product Presentation: Arrange and display products in an appealing, organized manner following visual merchandising guidelines to attract customers' attention and enhancing shopping experience.
• Inventory Management: Remove expiring products on supermarket shelving. Monitor stock levels, anticipate product demand, and collaborate with retail team to maintain optimal stock levels while minimizing overstocking or stockouts.
• Sales Analysis: Monitor sales performance, track product performance, and identify opportunities for improvement, reporting findings to management.

Requirements:

• Minimum completed primary school or equivalent
• Must be able to travel around Singapore. (Applicants with a motorcycle is an added advantage)
• Self-motivated, able to work independently and a team player
• 6 days' work week

• Assist the F&B Operations Manager in building and maintaining a strong and efficient team to provide the guests with the highest possible level of service
• Operate the department with positive financial results
• Supervise and oversee the administration of the Restaurant and Banquet to ensure smooth operations
• Evaluate the operations and procedures and suggest improvements to the F&B Operations Manager
• Check the work performance, and turnout of subordinates and assign responsibilities.
• Demonstrate thorough knowledge of products, menus, and equipment
• Liaise with Kitchen and Bar on daily Restaurant & Banquet Operations
• Attend weekly departmental meetings when the F&B Operations Manager is unavailable
• Conduct daily Restaurant & Banquet Operations briefings, in the absence of the F&B Operations Manager
• Anticipate the volume of business, considering the hotel's occupancy, the holidays, the weather, the activities in the Hotel, and the community in general
• Assist the F&B Operations Manager in casual labor & contract staff costings, daily revenue and cost reports
• Monitor the quality and quantity of all Restaurant & Banquet Operations items served timely
• Maintain good communication & relationship with all other Hotel departments
• Enquire guests’ satisfaction and handle guests’ complaints to establish good guest relations
• Regularly inspect equipment and ensure they are well maintained and in good working order
• Strive to implement the Accor Vision and demonstrate active use of the Accor Values
• Have an excellent knowledge of the services offered by the hotel and ensure that all customers are aware of them

Job Descriptions:

• Manage the daily preparation and production operations.
• Ensure that all activities conform to SAF guidelines.
• Responsible for the quality of all food items prepared in the production kitchen is as per company’s standard Operating Procedures (SOP) and according to recipes.
• Produce or directly supervise the cooking of production items that require skill sets.
• Ensure that both the preparation kitchen and production kitchen are staffed adequately for maximum productivity.
• Ensure that all required food ingredients are ordered, stocked, and properly stored.
• Must comply with SFA Food Hygiene standard and Factory cleanliness are always maintained.
• Maintain inventory of production equipment and communicate any concerns or needs.
• Ensure quality control by checking our products during production & delivery.
• Any ad-hoc duties will be assigned as needed.

Job Requirements:

• Relevant experience in kitchen or factory environment is preferred.
• Candidates are required to handle heavy item and able to daily carry 10-25 kg products.

· 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

Our Company is looking for 3 executives in food services and need to meet the following citerior:

1) must be a team players and must be able to work in split shift

2) must be able to travel by its own

3) well verse in presentation of Food stuff

4) well present in doing service work

5) salary 3000-5000

• Making Prata Dough & Flipping.
  Ensure ingredients and final products are fresh.
• Ensure ingredients and final products are fresh.
• Follow recipes, including measuring, weighing and mixing ingredients.
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.
• Present, garnish and arrange final dishes.
• Maintain a clean and safe work area, including handling utensils, equipment and dishes.
• Handle and store ingredients and food.
• Maintain food safety and hygiene standards.
• Any other ad-hoc duties, as assigned.
• Willing to work during public holidays.

The role of a Lifeguard delivers the highest level of guest service as to ensure guests’ experience a luxurious and enjoyable time by the pool. The role requires to perform and enhance multiple guest’s experience from welcoming all guest, and ensuring their safety by the pool.

Primary Responsibilities

• Oversee the safety of swimmers and prevent injury by providing supervision to the area at regular intervals (e.g. patrol around the pool), reacting immediately to any emergency and identify any possible signs of distress.
• Provide pool rescue in accordance with emergency procedures.
• Inform users when necessary to abide by the rules and regulations of the swimming pool.
• Perform regular inspections of the area surrounding the swimming pool and lifesaving equipment.
• Advocate safety at swimming pool such as by being part of the risk assessment team to be involved in the swimming pool’s periodic assessment efforts, including efforts to improve safety levels, such as conducting review of risk assessment plan where required.
• Be familiar with swimming pool’s policies and adhere to requirements such as pool surveillance procedure and emergency action plans
• Assist in answering enquiries from guests by the pool.
• Handle all incidents in a professional and timely manner.
• Remain alert to emergency condition and perform first aid, water rescue when necessary
• Help in pool preparation/checks/reporting when necessary
• Evacuate swimmers from the pool to safety during lightning alerts and/or heavy rain causing poor visibility
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts.
• Performs any other duties and responsibilities that may be assigned.

Kitchen chef with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

We're now hiring a Assistant Restaurant Manager to join our growing team. If you're excited to be part of a winning team, Takagi Ramen is an excellent place to get ahead. Apply today!

Responsibilities:
- Oversees operations of the outlet, ensuring compliance with health, safety, food handling, and hygiene standards
- Motivates staff and maintains an open channel of communication between the staff and management
- Hires and trains staff
- Organizes and oversees the staff schedules
- Ensures customer satisfaction, handles and resolves customer complaints
- Manages and maintains stock inventory
- Reports daily sales

Requirements:
- Minimum 2 years of experience in Food & Beverage industry
- Strong supervisory and leadership skills
- Excellent interpersonal skills with a focus on customer service
- Familiarity with food handling, safety, and other restaurant guidelines
- Singaporean
- Preferably able to start work immediately

Competitive Salary:
*UP TO $3000 + $500 (Monthly Bonus)

Benefits:
- Monthly Incentive Bonus
- Joining Bonus
- Flexible Working Hours
- Staff Discount
- Staff Meal
- Medical Benefits
- Career Advancement Opportunities
- Annual Leave

Islandwide Locations: Jurong West, One-North, Woodlands, Yishun, Ang Mo Kio, Marine Parade, Simei, Downtown East, Redhill, Dhoby Gaut, Yew Tee

Don’t miss out this great opportunity! WhatsApp our friendly HR:
HR Team : 9297 8413