Total 3,006 F&B / Tourism / Hospitality job vacancies in Singapore- Marina View

Description

If you have a passion for providing exceptional hospitality services and a dedication to crafting unforgettable guest experiences, we'd love to connect with you.

Who are we?

CLAN — A term that instantly evokes a sense of kinship and community. A way of life embraced and translated into society by every culture over the world. And while a ‘clan’ may be a centuries-old concept, what it represents is as valued today as it has been through time — an extraordinary sense of belonging; an exclusive club with members of a similar frame of mind — and now the inspiration behind a fresh expression of hospitality that fuses authenticity with international expectations.

Job Expectations

• Create positive and memorable guests’ experiences by ensuring guest rooms and public areas are well maintained.
• Conduct checks at assigned areas regularly to ensure furnishing, facilities and equipment are cleaned and maintained.
• Ensure trolleys are replenished and properly parked at designated areas.
• Ensure work orders and requests are carried out promptly and efficiently.
• Investigate and follow up on feedback regarding housekeeping services.
• Approach any additional tasks assigned by superiors diligently and professionally.

Requirements

• O-Levels or equivalent.
• At least 2 years of supervisory experience in Hotel Housekeeping.
• Proactive, meticulous and able to perform strenuous activities and handle heavy load.

If the above resonates with you, what are you waiting for? Click here to Apply: https://careers.fareast.com/job/Assistant-Housekeeper-%28The-Clan-Hotel%29/989513301/

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: $ 7000 to $ 8000

Requirements:

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B / Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Responsibilities:

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Chin Swee Rd (near Chinatown MRT)

6 days (8 hrs/day including 45 mins break)

Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am

$1900 - $2300

Responsibilities:

• Attend to guest room and public area maintenance as reported by Front Office and Housekeeping.
• Carrying out preventive maintenance of all electrical installations and equipment.
• Other tasks and responsibilities includes upkeeping and maintenance of fixtures & fittings, carpentry, painting and plumbing works.

Requirements:

• Possess minimum National Technical Certificate – 3 (NTC 3)
• Able to perform 3 rotating shifts, including weekends and public holidays.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Chin Swee Rd (near Chinatown MRT)

6 days (8 hrs/day including 45 mins break)

Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am

$1900 - $2300

Responsibilities:

• Attend to guest room and public area maintenance as reported by Front Office and Housekeeping.
• Carrying out preventive maintenance of all electrical installations and equipment.
• Other tasks and responsibilities includes upkeeping and maintenance of fixtures & fittings, carpentry, painting and plumbing works.

Requirements:

• Possess minimum National Technical Certificate – 3 (NTC 3)
• Able to perform 3 rotating shifts, including weekends and public holidays.

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

The Company
Our client is an established F&B brand with stable growth and global presence across Asia, ANZ, US and Middle East. With Singapore being their global headquarter, they are partnering with us to look for a hands-on Financial Accountant to overlook the regional consolidation and tax matters for the region.

The Role
Reporting to Regional Finance Controller, this role will play key role in managing the regional consolidation of subsidiaries and entities for the group and report to senior management team. You will also be involved in tax support and advise on tranfer pricing matters in the region. Additionally, you will also take part in continuous process improvement and ad-hoc projects such as new system implementation.

Your Profile
To be a successful candidate, you must have:

• Degree in Accounting or ACCA qualified
• At least 5 years of audit or commercial consolidation exposure.
• Experience with F&B or inventory related industry is highly preferred.
• Additionally, u must be a detailed orient, inquisitive who demonstrate effective communication skills to liaise with multinational stakeholders.
• SAP system knowledge will be additional bonus.

Apply Today
Please send your resume, in WORD format only and quote reference number EH12873186, by clicking the apply button. Please note that only short-listed candidates will be contacted.

EA Licence No.: 07C5595 |EA Registration no.: R1770520

• Ensure the smooth and efficient, operations of the Food & Beverage Division (TASTE restaurant, Le Bar & Banquet) by the established guidelines in the Department Operations Manual.
• 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 and 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, taking into consideration the occupancy of the Hotel, 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.
• Assist the F&B Operations Manager in analyzing daily revenue and cost reports.
• Assist the F&B Operations Manager in enforcing all pre-check and check control procedures in all areas when required with updates.
• Ensure that no single-use plastic containers & cutleries are used following the brand standard.
• Monitor the quality and quantity of all Restaurant and banquet Operations items served timely.
• Maintain good communication & relationships with all other Hotel departments.
• Keep the F&B Operations Manager informed on all items of interest for the department.
• Assist the F&B Operations Manager in coordinating with the respective department heads on any activities that overlap with or concern their departments.
• Enquire guests’ satisfaction and handle guests’ complaints to establish good guest relations.
• Regularly inspect equipment and ensure that they are well maintained and in good working order

Food Technologist

Key responsibilities of a food technologist:

Research and Development:

• research and develop new food products and processes.
• conduct experiments, analyze data, and formulate recipes to create innovative and marketable food items.

Quality Control and Assurance:

• perform quality control tests to ensure that food products meet industry standards and regulatory requirements.
• monitor and analyze samples for texture, taste, appearance, and nutritional value.
• establish quality control procedures and protocols.

Food Safety Compliance:

• Ensuring food safety
• develop and implement food safety programs, including HACCP (Hazard Analysis Critical Control Point)
• Establish plans, to prevent foodborne illnesses and maintain hygiene standards.

Production Process Improvement:

• continuously evaluate and improve food manufacturing processes to enhance efficiency, reduce costs, and optimize product quality.
• assess equipment, production lines, and packaging methods.
• recommend modifications or replacements when necessary.

Regulatory Compliance:

• stay updated on food safety regulations and comply with FSA’s requirements.
• work closely with regulatory agencies and participate in audits and inspections.

Sensory Evaluation:

• conduct sensory evaluations to assess the appearance, texture, flavor, and aroma of food products.
• organize taste tests and consumer surveys to gather feedback for product development.

Product Labeling and Packaging:

• responsible for creating accurate and complete product labels, including nutritional information and ingredient lists.
• design and select appropriate packaging materials to maintain quality and extend shelf life.

Collaborating with Suppliers:

• collaborate with suppliers to source raw materials, ingredients, additives, and packaging materials that meet quality standards.
• conduct audits to ensure supplier compliance with specifications and regulations where necessary

Environmental and Sustainability Considerations:

• involve in sustainable practices. evaluate the environmental impact of food production methods, packaging materials, and waste management.
• reduce waste and improve resource

Company Reg No.: 201131609D | License No.: 11C4684 | Reg No: R1655133, Ashraf Ali

Location : In between Lavender & Bendemeer MRT

Working days: 5.5 days ; 10 working hours

Industry : Restaurant F&B ( Indisde a hotel)

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

We are looking for part-timers who can come in to help us to do telemarketing duties.

It’s cold calling to the below audiences. Scripts as well as recording template to contact clients will be provided.

Target Calls per day = 50 calls daily.

Also perform any other duties as required by the management.

Audience

Rooms

• Citywide events
• Past events
• Dormant accounts
• Education/Tertiaries
• Emerging industries - IT/AI /Biomedical & Healthcare / Environment & Energy

Catering

• Auction houses
• Retail / FMCG Companies
• Associations
• Training Companies
• Hospitals/Medical Clinics
• Dance Studios (Competitions)

Job Description:

Customer Service: Provide exceptional service to diners, take orders accurately, answer questions about the menu, and ensure a positive dining experience.
Order Accuracy: Ensure the correct preparation and delivery of food and beverages, verifying special requests and dietary restrictions.
Table Maintenance: Set up and maintain dining areas, including cleanliness, tableware, and presentation to create an inviting atmosphere.
Team Collaboration: Work closely with kitchen and bar staff to coordinate orders and maintain efficient service flow.
Payment Handling: Accurately handle payments, process transactions, and provide change, while adhering to cash-handling procedures.

Qualifications:

Experience in F&B services is preferred
Good communication skills

The Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, lending the venue personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency, and ensures food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to guidelines and product specifications.
• Works closely with receiving and storeroom; ensures 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 Sanitisation

• Ensures 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 all equipment is hygienically stored in its designated area.
• Ensures 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.

Management and leadership of the culinary team

• Be a mentor and role model.
• Supervises all colleague’s performance and be 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 correct and professional operation is conducted. 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 submits to Chef’s Office by 12 pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture on hiring of colleagues and ensures that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10 am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
• Ensures that daily line-up is conducted within respective outlet and documented.
• Ensures that all deadlines are met consistently.
• 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 co-ordinates 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.
• Builds a base of long-term loyal patrons through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.
• 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 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).

Join our team as a skilled Japanese kitchen cook. This role requires 2-3 years of experience and entails a 6-day work week.

*Responsibilities*:

• Prepare authentic Japanese cuisine with precision and expertise

• Ensure adherence to traditional cooking methods and flavors

• Maintain a hygienic and organized kitchen space

• Collaborate effectively with the kitchen team to deliver exceptional meals

*Requirements*:

• 2-3 years of experience in Japanese cuisine

• Proficiency in traditional Japanese cooking techniques

• Ability to work efficiently in a fast-paced environment

• Strong understanding of food safety and hygiene standards

*Salary*: Up to $3000 per month (based on experience)

*Location*: JUN OMAKASE

Please submit your resume and a cover letter highlighting your Japanese cooking experience to [email protected] or

+65 6224 0311

• Key responsibilities include, but are not limited to:
• Source and develop new accounts through proactive soliciting business.
• Achieve revenue / sales target set by the management.
• Oversee the Financial Performance of the restaurant profitability.
• Manage and develop current existing accounts and client relationships.
• Develop pricing and sales strategy.
• Provide monthly sales report.
• Convert Sales Leads into sales platforms
• Manage all events to achieve optimum departmental revenue targets set by the management
• Conduct restaurant facility tour
• Promote guest satisfaction and encourage referrals
• Prepare Event Order, Proposal, Confirmation and other agreement
• Assist in conceptualizing event
• Monitor competitors activities/market intelligence
• Sales Driven, A positive, confident and determined approach
• Comprehensive knowledge of market trends
• Capability to flourish in a competitive environment.
• Ad-hoc duties as assigned

Requirements:

• A high degree of self- motivation and ambition.
• Display Flexibility and willingness to adapt to a new situation and / take up new challenges.
• Working knowledge of MS office application.
• At least 2 years experience in corporate sales/events management .
• The Skill to work both independently and as a part of a team.

**To apply, please submit your resume to :[email protected] (only shortlisted candidates will be notified)

Job Highlights

• Raffles Place and Telok Ayer MRT access
• Industry leading pay and benefits
• Singapore's best quality childcare centre

Job Description

Tots & Teddies is a multi-award winning Preschool. We aim to be Singapore's best quality childcare centre - a claim we don't take lightly! We have an unwavering commitment to quality that covers the details others don't.

Our daily menu is designed in collaboration with a paediatric nutritionist, and all food is prepared fresh daily in-house without compromise in quality.

We are seeking for a full-time Sous Chef who has at least 5 years of experience in a similar capacity in the Early Childhood industry or different industry. This position will be reporting to the School's Directors directly.

Applicants should have a track record of good performance and should love being around children. Excellent hygiene and attention to detail is required for this role. You should also hold a valid Food Hygiene Certificate.

We offer excellent benefits commensurate with attracting high quality talent including:

• 21 days of annual leave
• Private health insurance
• Ongoing personal development funding
• No unnecessary bureaucracy or rules

This role offers great work life balance as weekends or night shift work is not required. In addition, you are not expected to work on a public holiday.

If you think you have what it takes to take our School's high food quality to the next level, drop us a note!

We look forward to meeting you soon :)

• Responsible for the daily operations of the department in the absence of superiors.
• Ensure that food quality is of high standards and is consistent.
• Ensure that there is always sufficient supply of all food items.
• Planning and organizing daily operational needs.
• Provide functional assistance and direction to the kitchen?s daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the food preparation process.
• Check the food items to ensure that food served is of quality standards.
• Prepare daily inventory for food supplies for his/her section.
• Assist the Sous Chef in running the work area effectively and efficiently.
• Clean and maintain work areas, cold room as well as all equipment.

• Perform the task of order taking and maximize sales opportunities through knowledge of product and suggestions. Ensure accuracy by repeating order to the guests.
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfil their duties effectively.
• Assist in seating guests.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up
• Perform duties common to all waiters and other duties as may be assigned.
• Participate in the daily briefings of the department as well as monthly meetings to discuss the various aspects of service.
• Take orders, promote the restaurant’s specialties and serve in accordance to the established standards
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clear soiled dishes from the tables to the stewarding area.
• Clean and prepare tables for inflow of guests.

The Spa Therapist is responsible for retailing and delivering a variety of spa and aesthetic products and services such as body treatments, massages, facials, waxing, manicure /pedicure in a safe and professional manner.   The Spa Therapist will maintain the equipment, inventory of products, treatment tools and supplies, acknowledging and responding to relevant guest queries, needs and expectations.

Primary Responsibilities
Product Quality and Knowledge of Work

• Delivers outstanding body/face treatments consistently in accordance to service standards.
• Performs professional technical pre-consultation, to recommend suitable treatments in accordance to the guest’s needs and concerns.
• Provides clear and concise treatment introduction and product benefits to the guest.
• Responsible for recording and updating guest’s profile such as post treatment analysis, product and treatment purchase and any other relevant information, together with the Sales Team, to ensure personalised service and maximise potential sales opportunity.
• Proficient in body/face care product(s) brand knowledge, body/face care expertise, knowledge of both professional and retail products.
• Well-versed in general anatomy & physiology/ skin knowledge such as skin structure and common skin diseases.
• Strong knowledge in professional product, retail product and treatment knowledge to drive treatment-product link selling.

Retail Sales

• Maintains long-term relationship with guest, shows genuine care and concern for their needs through relevant link-selling and effective home care advice after each treatment.
• Able to upsell treatments and perform home-care product retail during post treatment.

Training

• Attends all training courses deemed necessary and adhere to training set by the Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

General Housekeeping and Maintenance

• Maintains all spa treatment rooms in accordance to the Health and Safety standards.
• Reports any electrical faults and visibly unsightly defects.
• Discharges professional treatment room setting, care for equipment and maintain overall treatment room sanitation.
• Sets treatment room professionally before and after each treatment, in accordance to standard treatment room setting protocol provided.
• Applies treatment room housekeeping/presentation checklist before and after each treatment.
• Ensures the towel and linen in the treatment room is adequately replenished for the day and stored as per Standard Operating Procedure.
• Ensures general cleanliness of the treatment room, pantry & public area.
• Ensures cleanliness of the preparation room is maintained at all times.

REQUIREMENTS:
• Proficient in English to communicate with customers
• Possesses good interpersonal skills
• Keen Interest in the food and beverage industry
• Good work ethic, positive attitude and pleasant personality
• High-quality standards in customer service, health, hygiene, food and beverage

RESPONSIBILITIES:

•Bachelor's Degree or above in any field
• Assist to provide smooth day-to-day restaurant operations
• Assist to ensure the adherence to restaurant standards, service benchmarks and company SOP are carried out.
• Ensure high-quality customer service
• Help to enhance customers' dining experience with suggestions and advice in placing their orders.
• Carry out ad hoc duties as per management’s instruction.
• Contribute ideas to further improve restaurant standards.

Auxiliary Consultant (AC) / EA LIC:19C0013 CHARLOTTE, TAN SZE MIN EA Reg: R2196393

Job Responsibilities:

• Assist in preparing and cooking Korean dishes, ensuring adherence to recipes and food quality standards.
• Collaborate with the kitchen team to ensure efficient workflow and timely preparation of orders.
• Handle food ingredients properly, including cleaning, chopping, marinating, and portioning.
• Maintain cleanliness and organization of the kitchen area, including equipment, utensils, and workstations.
• Follow all food safety and hygiene regulations to uphold a safe working environment.
• Monitor and manage ingredient inventory levels, assisting with stock replenishment and food ordering.
• Support the Head Chef in daily kitchen tasks as required.

Job Requirements:

• At least one year of experience as a Line Cook, preferably in a Korean or Asian cuisine setting.
• Knowledge, passion for Korean cuisine, and familiarity with Korean cooking techniques are highly desirable.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Strong attention to detail and commitment to maintaining food quality and presentation.
• Good teamwork and communication skills to effectively collaborate with the kitchen team.
• Basic understanding of food safety and hygiene practices.
• Willingness to work flexible hours, including weekends.
• Relevant culinary qualifications or certifications will be an advantage.

Auxiliary Consultant (AC) / EA LIC:19C0013

CHARLOTTE, TAN SZE MIN/ EA Reg: R2196393

JOB SCOPE

Butler Services offer personalized service with commitment to create unforgettable memories for our Guest at Marina Bay Sands. It provides 24-hour Butler service to our 63 Suites. It is a position that requires attention to detail, self-confidence and multi-task skills as critical qualities in Butler service. The main duties include Butler specific tasks representing other department such as In-room dining and housekeeping into a single position. Butler role also serve as a personal assistant with proficient computer skills, a Concierge who eloquent to offer guest’s preferred products and services. Butler is a one-stop service from simple tasks of proactively seeking assistance for repair to extravagant showcasing of creativity by organizing floral arrangements in the Suites or special celebration. The main duties of the Butler includes preparing the Suites for Arrival, In-stay and Departure; Meet & Greet Guests around the property; satisfying personal preferences and needs. Butler Services perform their duties with utmost purpose to make our VIP Guests happy and create unforgettable memories in most luxurious way.

Job Responsibilities

Accomplish Day to Day Operations

1. Perform VIP Guest meet and greet and farewell process according to the set standard.
2. Up to date of internal promotions and be familiar with in the local community, famous events in town and local offerings. Appropriate recommendations can be made to guests to enhance their stay in MBS and Singapore. Recommendations can be made to guests to enhance their stay in MBS and Singapore.
3. Be able to escort guests within MBS premises: Hotel Point A to the Suite point B or other locations accordingly
4. Offer Guest additional services to enhance the Butler personalize experience such as, hotel tour, suite rooming, explanation of services, unpacking and packing luggage.
5. Adapt to changes and ensure adherence to organizational operating procedures and service standards.
6. Work closely with relevant departments such as Front Office Groups, Guest Relations, Paiza Services, Housekeeping, Facilities and In-Room Dining and any F&B venue to prepare and execute accordingly for Suite/VIP Guests.
7. Attend to the needs and wants of the guests and ensure that they are fulfilled according to the set Standards and to guest’s satisfaction.
8. Anticipate guest needs, respond promptly, maintain positive guest relations and ensure guest satisfaction at all times.
9. Service and clean all butler suites and rooms as well as provide turndown services.
10. Handle floral set-up as well as daily amenity arrangements for all butler suites and rooms.
11. Review in-house, arriving and departing guest suites and rooms on a daily basis.
12. Be familiar with the set-up and functionality of all equipment in the suites.
13. Take orders for in suite food and beverage, deliver and serve accordingly.
14. Respond to guest requests and answer queries; able to do a quick research if answer is not readily available and professionally according to set standard.
15. Respond to guest requests and liaise with other relevant departments such as Housekeeping, In-Room Dining, Bayfloral etc. in daily operations.
16. Attend to service the suites and other assigned areas as needed, including but not limited to: food & beverage service, restocking product, equipment and supplies.
17. Attend to laundry, dry cleaning, ironing, mending and shoe polishing as needed
18. Run errands for guest as assigned including shopping, entertainment and flight ticket purchase, food purchase, deliveries and packages
19. Pick up and record all pertinent data, guest preferences into guest profile as needed

Perform Service and Operational Excellence

1. Exhibit exceptional customer service at all times to guests and fellow employees
2. Collect and update guest personal information, preferences, practices and interests to ensure accurate guest profile and history is updated on Guest profile in individual folders and Opera system
3. Recommend new ideas to enhance guest experience and revenue generation.
4. Update services and identify potential challenges based on Guest experience

Apply Operational Risks

1. Be aware of OSHA (Occupational Safety and Health Act), practices and reinforces safety guidelines.
2. Report and document special incidents that command management’s attention; incidents may include vandalism, fight, fire, abuse, accidents, etc.
3. Monitor activities in both front and back of the house; report any suspicious characters, items and/or activities to Security Department
4. Respond emergency situations
5. Respond to guest requirements as long as they are safe, legal and economically sound
6. Able to understand Butler Services Risk assessment forms and assist the Manager on Duty to collect all specific details.
7. Handle luggage/baggage lifting or other related requests such as moving the items or storing.
8. Long period of standing, walking; seating or taking stairs may be required.
9. Move operational equipment or other items may be requested. This includes constant movement with the Butler trolleys, pushing, carrying items. Able to perform under high stress level and able to deal with challenging Guests

Participate Employee Engagement

1. Practice well-mannered and groomed as per company standard at all times
2. Demonstrate an enjoyment and enthusiasm for work through effective relationships with other Team Members/ Department by embracing OneMBS culture.
3. Self -Motivate for continuous learning and development

Involve in Documentation, Financial and report management

1. Attend scheduled departmental meetings as required.
2. Review systems and processes for workflow and productivity improvement.
3. Perform administrative duties such as inventory and filing of reports as required based on the assigned duty given within the Butler Team.
4. Observe the usage of supplies to ensure that it’s within budget and minimize wastage.
5. Contribute ideas in support of the company vision, mission, value and guiding principles
6. Actively involve to sustainability programmes to drive organisational green initiatives
7. Perform any other duties and responsibilities as and when assigned by Management

JOB REQUIREMENTS

Education

• Minimum GCE O Level
• Diploma or Bachelor Degree in Hospitality Management from a recognized institution is an advantage

Required Experience

• Minimum 1 year experience in the same capacity
• Good guest relation and problem solving skills
• Good planning and execution skills
• Ability to manage time, organize, good communication and motivational skills
• Meet the attendance guidelines of the job and adhere to departmental and company policies

Required Knowledge

• Proficient in the use of Property Management System and all relevant property management systems such as FCS, LIS
• Basic knowledge in Microsoft Office applications
• General knowledge is recommended: F&B; local activities; world culture is an advantage

Skills / Abilities / Presence

• Candidates must have a good command of spoken and written English, and any additional language is an advantage
• Pays attention to details and have strong customer service skills
• Mature, meticulous, resourceful, organized and able to work independently
• A team player and takes initiative to assist other Team Members when required
• Have impeccable follow-through; and “Can Do” attitude and mindset.
• Be willing to work any day and any shift
• Well-groomed and professional disposition.
• Self-confidence and charisma, able to engage in personal conversation with Guest in a professional manner
• Flexible mind-set and able to share ideas, projects to the team
• Computer skills is advised, able to run reports, create files and other documents
• Clear verbal communication skills

1. Responsible for handling kitchen operations and administrative affairs

2. Execute various work tasks and indicators assigned by the company

3. Strong ability to innovate dishes and make relative adjustments to improve customer satisfaction

4. Take important responsibility for the production, quality, and food costs of the kitchen

5. Maintain inspections within the kitchen area, supervise subordinates, and promptly solve on-site problems

6. Analyze monthly, quarterly, and annual operating conditions, develop various work plans for the kitchen, develop sales plans based on seasons and locations, and create menus

The restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen.

We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless dining and delight to all senses.

The primary role of the Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

Key Responsibilities:

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, and storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

About You:

• Minimum a certificate in Culinary Skills / GCE 'O' level or equivalent.
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Working Location (1) Tras Street

• Responsible for the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.
• Supervise the preparation and organisation of the meal distribution.
• Perform regular checks on the quality and quantity of both cooked and uncooked foods.

Requirements:

• Certificate in Food Hygiene Audit
• At least 2 years of cooking and supervising experience in a commercial/healthcare setting.
• People centric and able to interact in a multi-cultural environment.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Working Days: 5 Days

Working Hours: 8.30am to 6pm

Salary: $3000 -$3300

Location: Near to Jalan Besar/Lavender MRT

Responsibilities:

• Process twice monthly payroll
• Ensure all work pass matters for foreign staff are obtained and complied with MOM
• regulations.
• Issuance of letter of employment & HR related letters.
• Posting of Job advertisements
• Manage employee relations and grievances.
• Handle other training administration such as preparation of training materials.
• Assist in the application of government grants and submission of claims.
• Conduct Interviews
• Leave administration
• Maintain HR files and Employee data in database
• Work closely with operations to ensure all documents are properly collated
• Assist in other ad hoc duties as assigned

Requirements:

• At least 2 years’ relevant experience.
• Experience in Timesoft or InfoTech or PayMaster experience.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.