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

NAEUM Restaurant Group operates NAEUM, a 1 Michelin starred restaurant in Telok Ayer Street serving contemporary Seoul cuisine and GUUM, a premium casual contemporary grill at Keong Saik Road.

We are actively looking for new team members to join us. In particular, we are looking for a Sous Chef to grow with the team at NAEUM.

Requirements:

- At least 5 years of Back of House experience in a fine-dining establishment. Michelin-star or other awards a bonus.

- Personable with strong leadership potential

- Strong organizational, food R&D abilities

If you are interested to join our growing family, please upload your CV here, or email to [email protected] with a Cover Letter.

NAEUM Restaurant Group operates NAEUM, a 1 Michelin starred restaurant in Telok Ayer Street serving contemporary Seoul cuisine and GUUM, a premium casual contemporary grill at Keong Saik Road.

We are actively looking for new team members to join us. In particular, we are looking for a Chef de Partie to grow with the team at NAEUM.

Requirements:

- At least 3 years of Back of House experience in a fine-dining establishment. Michelin-star or other awards a bonus.

- Team player with strong leadership potential

- Able to work under pressure in a fast-paced environment

If you are interested to join our growing family, please upload your CV here, or email to [email protected] with a Cover Letter.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Our client is actively searching for a Senior Professional Officer - Food Technology to join their team!
If you are a dynamic individual seeking a new career opportunity, read further!

The responsibilities of this role are:

1. Design and deliver laboratory modules and practice sessions for students.
2. Mentor students in Capstone Projects and the Integrated Work Study Programme (IWSP), providing guidance and support throughout their projects.
3. Manage labs and equipment to support academic programs and applied research, ensuring they are well-maintained and accessible to students and faculty.
4. Maintain safety standards in labs, implementing protocols and procedures to minimize risks.
5. Collaborate with Principal Investigators (PIs), Co-PIs, and team members to manage industry projects, ensuring all deliverables are met on time and within budget.
6. Demonstrate an innovative mindset in exploring, evaluating, and applying new technologies in food product, process, and packaging research and development.
7. Engage with customers to gather system requirements and define project scopes.
8. Participate in the full development life cycle of projects, including design, development, and testing phases.

The ideal candidate will need to have the following qualities and experience:

• A good degree in Food Science and Technology or a related field. A Masters or PhD would be advantageous.
• Minimum of 15 years of working experience with a proven track record of technical expertise, including at least 7 years of R&D experience in the food industry.
• Excellent knowledge and experience in food ingredients, packaging, and processing, with a deep understanding of their applications in food products.
• Strong understanding of food chemistry, microbiology, texture, and sensory evaluation, with proficient laboratory skills for food analysis preferred.
• Hands-on experience in quality control and food safety management is desirable.
• Experience in writing project grants would be an advantage.
• Extensive knowledge of industry practices to provide an industry perspective to the University.
• Keen interest in innovation projects, with demonstrated ability to solve technical problems and develop creative solutions.
• Strong supervisory skills and enjoyment of working closely with students in an educational environment.

This position offers an exciting opportunity to contribute to the advancement of food technology education and research while working in a collaborative and innovative environment. If you possess the required qualifications and are passionate about making a difference in the field of food science, we encourage you to apply.

Summary

Support the Restaurant Manager in all aspects of the outlet(s) daily operations with a goal of providing a high quality experience to guests.

Job Responsibilities

• Warmly welcome and greet our customers to the outlet
• Will learn to possess good product knowledge and be well-versed in all menu items served
• Confidently present the menu and propose / upsell different food & beverage choices to our customers
• Place orders through the point-of-sale (POS) system and help serve orders to the tables accurately
• Assist in clearing and resetting of tables according to hygiene standards and requirements
• Maintain a high standard of cleanliness for the service station
• Any other ad hoc duties as assigned by the management relating to the service and cleanliness of the restaurant
• Ensure compliance with health, safety, food handling, and hygiene standards.
• Handle guests' feedback promptly.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Roles & Responsibilities

Able to cook Pakistani & North INDIAN CUISINES AND MALAY CUISINES
SUCH AS PRATA, MURTABAK, THOSAI, Roti, Naan,Tandoori, kebab, BRIYANI.

Must have experience to handle essential Pakistani kitchen equipment such as clay tandoor

Able to make indian Kebabs and Tandoori snacks and chapati / Roti

Able to work Non-Aircon area and food stall

Cook and prepare all types of kebabs, starters, hot plate breads and chapatti

Maintaining inventory list, and stock management

Ordering food ingredients from suppliers

Planning of weekly schedule

Training and coaching of staff, handling of staff issues and assisting in evaluating of staff

Prepare maintenance report, food loss report

Capacity to work under pressure during the extremely busy period.

To introduce new dishes and menus.

To ensure that all the dishes are freshly prepared and the food standards are met.

Plan and arrange ingredients for next day preparation and orders.

Need to understand the customer requirements, as per order.

Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.

Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

Cook menu items in cooperation with the rest of the kitchen team.

Stores all food properly and safely, marking the date and item.

Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.

Manage kitchen staff and coordinate food orders

Supervise food prep and cooking

Check food plating and temperature

Establish portion sizes

Schedule kitchen staff shifts

Price menu items in collaboration with the Restaurant Manager

Order food supplies and kitchen equipment, as needed

Train kitchen staff on prep work and food plating techniques

Store food products in compliance with safety practices (e.g. in refrigerators)

Organized and able to keep on top of multiple orders

A team player

As a Sous Chef, you will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence.

At NiuBi we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

• Assist in menu planning, recipe development, and ensuring consistent food quality.
• Oversee food preparation, including cooking, plating, and presentation.
• Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.
• Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.
• Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.
• Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.
• Maintain kitchen hygiene and cleanliness according to health and safety standards.
• Enforce food safety and sanitation practices to ensure the safety of both staff and customers.
• Assist in scheduling kitchen staff and managing labor costs.
• Participate in hiring and onboarding new kitchen team members.
• Collaborate with the front-of-house team to ensure efficient service and address customer feedback.
• Stay current with industry trends, culinary techniques, and ingredients.

Qualifications:

• Culinary degree or relevant culinary certification is preferred.
• Previous experience as a Sous Chef or in a similar leadership role in a restaurant kitchen.
• Strong knowledge of culinary techniques, food safety, and sanitation.
• Proficiency in menu planning, recipe development, and food costing.
• Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Excellent communication and interpersonal skills.
• Adaptability and the ability to work in a fast-paced kitchen environment.

Key Competencies:

• Culinary expertise
• Leadership
• Teamwork
• Time management
• Attention to detail
• Problem-solving

Job Responsibilities:

• Maintain operational standards to achieve efficiency, productivity and maximum guest comfort and satisfaction.
• Manage room control, monitor availability and efficient release of rooms for arrival guests.
• Read through guests’ arrival report and see to all guest’s requests and needs according to MOHG established services by guest categories standards.
• Familiar with room amenities, layout of categories of rooms, room rate structure, facilities and services available in the hotel.
• Provide recommendation for wine and dine, entertainment, tourist attractions, concierge services and information.
• Identify guests for meet and greet from the arrival and departure reports.
• Handling cashiering duties.
• Monitor major group movement and coordinate with the various departments.
• Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department.
• Attend scheduled meetings.
• Well-versed with Mandarin Oriental Hotel Group goals and information.
• Attends to guests with regards to general inquires, request and complaints.
• Meet and greet all the guests upon their arrival and /or departure.
• Extensively collect and gather all feedbacks from guests.
• Conduct Courtesy calls to guests during the course of their stays.
• Assist in VIP check in.
• Assist in major group movements.
• Perform any other duties as assigned by Superior.

Job Requirements:

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma in Business/Hospitality/Tourism/Hotel Management or equivalent.
• Good communication and interpersonal skills
• Enjoys interacting with guests and working in a fast paced environment
• Candidate must be able to work rotationary shifts, weekends and holidays

• Ensure the efficient, economical and sound operation of equipment i.e. Boiler, Chiller, Emergency Generators, Fire Pumps, Kitchen, Refrigeration, HVAC/Laundry and the auxiliaries of these, etc.
• Ensure immediate provision of services necessary to guests and other operating departments.
• Ensure coordination with other operating departments in the implementation of repair and maintenance schedule.
• Responsible for engineering and maintenance operations of the hotel, hotel property, restaurant and grounds.
• Respond to engineering and maintenance concerns.
• Perform and/or monitors maintenance and preventive maintenance projects.
• Respond to all building related safety concerns.
• Maintain departmental compliance with hotel maintenance procedures.
• Support hotel departmental maintenance programs and executes daily, weekly and monthly checklist.
• Assist management in specifying proper supplies and equipment for operations.
• Deal with guest related concerns.
• Maintain the guest room, public space, and back of the hotel areas in good repair by performing various tasks related to a variety of trades including carpentry, plumbing, electrical, air conditioning, painting, wall covering and tiling to ensure an attractive and well-maintained hotel.
• Must possess knowledgeable of basic hand/power tool operation.

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 and split shift

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

about the company

My client is seeking an experienced and passionate Restaurant Manager, for their semi-fine dining Italian restaurant, to lead their team of 30+ dedicated professionals, including floor staff and bar staff. The ideal candidate will have a strong background in hospitality management, exceptional leadership skills, and a genuine love for Italian cuisine and culture.

about the job

• Oversee the day-to-day operations of the restaurant, ensuring seamless service and exceptional guest experiences.
• Lead, motivate, and mentor a diverse team of floor staff and bar staff, fostering a culture of excellence and teamwork.
• Develop and implement standard operating procedures (SOPs) to maintain high standards of service, cleanliness, and efficiency.
• Conduct regular staff training sessions to enhance product knowledge, service skills, and upselling techniques.
• Manage inventory levels, ordering, and stock control to minimize waste and maximize profitability.
• Work closely with the Executive Chef and kitchen team to ensure smooth communication and coordination between front and back of house.
• Handle guest inquiries, feedback, and complaints in a professional and timely manner, striving to resolve issues to the guest's satisfaction.
• Monitor financial performance, analyze sales trends, and implement strategies to achieve revenue targets and control costs.
• Maintain compliance with health and safety regulations, food hygiene standards, and licensing requirements.
• Cultivate strong relationships with suppliers, vendors, and local community stakeholders to support the restaurant's success.

skills and experience required

• Proven experience in restaurant management, preferably in a semi fine-dining or upscale dining environment.
• Strong leadership abilities with the ability to inspire and motivate a large team.
• Excellent communication and interpersonal skills, with the ability to build rapport with guests and staff alike.
• Deep knowledge and appreciation of Italian cuisine, wines, and hospitality traditions.
• Exceptional organizational and multitasking abilities, with a keen eye for detail.
• Proficiency in restaurant management software and Microsoft Office suite.
• A degree or diploma in Hospitality Management or related field is preferred.

Job Descriptions:

• Receive training and perform duties in service/kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the restaurant operation by rotating on each position
• Perform cashiering duties and maintain cleanliness and general upkeep of the restaurant
• Participate in initiatives to further improve service standards and procedures
• Observe high standards of mise en place with attention to detail
• Generate daily sales report and present to company's management
• Perform stock ordering and controlling in daily basis
• Perform effective problem solving skill when neccesary
• Delivering superior food and beverage service and maximizing customer satisfaction
• Promote upselling of food and services
• Responsible for planning weekly/monthly schedule of manpower
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage industry experience
• Highly customer service oriented
• Exhibit strong leadership skills
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Responsibilities:

Responsible for food preparation and cooking to standard operating procedures;

Ensure smooth operations and allocation of duties within the kitchen;

Ensure that all orders are fulfilled in a timely manner and to expected standards;

Attend to kitchen-related duties stock- checking and inventory and ordering;

Practice and ensure good hygiene and housekeeping standards within the kitchen;

Ensure food is stored, prepare and presented in a safe and hygiene manner;

Uphold high standards of food quality to ensure customer satisfaction.

Requirements

Strong experience in Chinese cuisine including all varieties of noodles and rice

Profound knowledge of different kinds of beverages

Deep knowledge of every aspect of Chinese dishes

Proficient with BBQ and Chinese specialty equipment

Ability to manage numerous tasks, assign responsibilities and display high patience

Able to work night shift and split shift

Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Job Descriptions:

• Receive training and perform duties in service/kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the restaurant operation by rotating on each position
• Perform cashiering duties and maintain cleanliness and general upkeep of the restaurant
• Participate in initiatives to further improve service standards and procedures
• Observe high standards of mise en place with attention to detail
• Generate daily sales report and present to company's management
• Perform stock ordering and controlling in daily basis
• Perform effective problem solving skill when neccesary
• Delivering superior food and beverage service and maximizing customer satisfaction
• Promote upselling of food and services
• Responsible for planning weekly/monthly schedule of manpower
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage industry experience
• Highly customer service oriented
• Exhibit strong leadership skills
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

We are recruiting a senior leadership for a regional hospitality group. As a CEO, you will be instrumental in driving the growth of this hospitality group and lead the organization in its strategic direction, overseeing all aspects of the company's operations, with a primary focus on driving profitability and performance across their hotels located throughout the Asia Pacific region.

You will be mainly responsible for:

Strategic Initiatives: You will be developing and executing the strategic plan and identify new market opportunities and expansion strategies to drive growth and maximize revenue potential.

Operational Performance and Excellence: You will oversee the day-to-day operations of all hotels within the company's portfolio, ensuring consistent delivery of high-quality services and experiences. This will include implementing standardized operating procedures and best practices to optimize efficiency and productivity across all hotels.

Financial Performance: You will be developing and managing the company's annual budget, ensuring alignment with strategic objectives and financial targets. This will include implementing cost-control measures and revenue optimization strategies to improve profitability and drive financial performance. You will have monitor key performance indicators and financial metrics to track the company's performance and identify areas for improvement. You will be highly involved in develop comprehensive financial plans and budgets for each hotel within the company's portfolio, taking into account revenue projections, operating expenses, capital investments, and other financial considerations. This will include overseeing the financial analysis and forecasting to identify trends, opportunities, and risks that may impact the company's financial performance. You will implement robust financial controls and monitoring systems to ensure adherence to budgetary guidelines and maximize profitability. You will utilize financial data and analytics to drive strategic decision-making and resource allocation across all aspects of the business.

Efficiency and Profitability: You will identify opportunities to streamline operations, optimize resources, and reduce costs without compromising service quality or guest satisfaction. This will include implementing standardized processes and procedures to enhance operational efficiency and productivity across all hotels, leveraging technology and automation where applicable. As a hands-on leader, you will negotiate favourable vendor contracts and procurement agreements to achieve cost savings and improve profit margins. You will monitor key performance indicators (KPIs) related to revenue generation, expense management, and profitability, implementing corrective actions as needed to achieve financial targets.

Team Management & Development: You will provide strong leadership and guidance to the executive team and hotel managers, fostering a collaborative and high-performance culture. You will promote diversity, equity, and inclusion initiatives to create a positive and inclusive work environment.

Brand Management and Marketing: You will oversee brand positioning and marketing strategies to enhance brand awareness and drive customer acquisition. You will be developing partnerships and collaborations to expand the company's reach and attract new customer segments as well as maintaining brand.

Stakeholder Relations: You will build and maintain strong relationships with stakeholders, including investors, board members, hotel owners, and industry partners. You will be a key representative for the company at industry events, conferences, and forums to enhance visibility and network with key influencers.

Strategic Expansion Management: You will be leading and overseeing all aspects of the acquisition process from due diligence to post-acquisition integration. This will include developing comprehensive business plans and financial models to evaluate the feasibility and profitability of new hotel projects, conducting market research, competitive analysis, and risk assessments. You will collaborate with internal teams and external stakeholders, including hotel owners, investors, developers, and legal advisors, to negotiate and finalize acquisition agreements and contracts. You will develop and execute transition plans to ensure a smooth and successful integration of new hotels into the company's operations, coordinating efforts across departments to achieve synergy and maximize value creation. You will make sure all objectives are aligned in terms of operational, financial, learning and development/training as well as brand equity.

Requirements:

1. You possess a bachelor’s degree in hospitality management, Business Administration, or related field; Master's degree preferred.
2. Proven experience with at least 10 years in senior executive roles within the hospitality industry, with a focus on hotel operations and management.
3. You possess strong financial acumen and experience in budgeting, forecasting, and financial analysis.
4. You are a strategic thinker with a track record of driving business growth and achieving measurable results.
5. Experience working in the Asia Pacific region and familiarity with local market dynamics and cultural nuances and ability to travel within the Asia Pacific region.

All applications will be treated in the strictest confidence. Personal data provided will be used for recruitment purposes only.

Please apply with your CV in word document format. We regret to inform that only shortlisted candidates will be notified. For other positions related to real estate, please go to https://careers.tri-cap.com.sg/.

EA Licence: 17C8777

​EA Personnel: R1109270

Job Descriptions

• Supervise, coach and ensure smooth daily operation of the Front Office operation
• Be proactive in thinking, to be able to react fast to problems, and to make sound management decisions
• Ensure that all VIP arrival rooms are checked and the amenities in the room prior the guest’s arrival
• Welcome and bid farewell to all VIP guest
• Well informed of hotel facilities and activities and be able to answer all inquiries
• Develop and maintain close business contact with house guests and to provide personalised service whenever possible
• Ensure that the lobby and the public areas are kept clean and maintained at all times
• Develop and maintain close liaison with all supporting departments and personnel through good inter- departmental/inter-personal relationship
• Compose incident reports relating to guest feedback and forward copies to various executive/department heads concerned
• Respond to emergency calls, fire alarm, power failure, computer and medical attention and co-ordinate with respective Departments and contacts
• Authorise the acceptance of traveller cheques, cash advance, rebates, paid out, refunds base on the established procedures, in the absence of the Director of Front Office/Assistant Front Office Manager
• Ensure that manual key, guest card key, and guest room security procedures are followed

Job Requirements

• Cordial and warm, enjoy interacting and engaging with guests.
• Guest centric oriented
• Competent in oral and written communication in English. Effectively multilingual would be an added advantage.
• Attention to details
• Planning and organizational ability
• Must be able to work well under stressful situations and handle challenges in a professional manner
• Willing to work on shift rotation including overnight shifts

We require Safety Coordinator that is able to

-Protray good self image

-Plan and conduct safety briefing

-Maintaining records

-Teamplayer

Plus Points

-Knowledge in Marine Industry

-Familiar with Sea and shipyard safety

-Speak English and basic Bahasa

Roles and responsibilities not limited to the above

Far East Service Centre Pte. Ltd. was established in Singapore in 2023. A one-stop circle service ecosystem has been established.

It focuses on bringing the quality products to the service, business and financial resources integration and upgrading with its platform "Belife" for middle and high-end families.

Various Bonus and Commissions are Available!!

Job Description

• Responsible for leading and managing the development, expansion of the business in hospitality industry.
• Conduct market research to identify trends, customer preferences, and other relevant information within the hospitality industry.
• Look for potential restaurants/hotels that align with the company’s objective.
• Reach out to potential restaurants and hotels via email, phone, or in-person visits to introduce yourself, explain your objectives, and propose potential collaboration ideas. Be clear about the benefits of the collaboration for both parties.
• Carefully review the contract and agreements, ensuring that you understand all terms.
• Regularly monitor and evaluate the collaboration to ensure it is achieving the desired outcomes. Gather feedback from both parties and make adjustments if needed for a successful and sustainable partnership.
• Build strong business relationships.
• Follow up with client closely.
• Other ad-hoc duties assigned.

The Ideal Candidate

• Good communication and time management skills.
• Able to work with minimum supervision.
• Proficiency in English/Mandarin Language.
• Ability to multi-task and work under timeline.
• At least 2-year related experience.

We are looking for Demi Chef / Commis Cook specializing in Asian Food, using wok to cook food for buffet line.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Monitor the quality of ingredients and cooked dishes meet the hotel’s standards.
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
• Assist in training within department and to attend training sessions when requested.
• Keep the Chef in Charge informed about all aspects of the assigned section.
• Complete Mise en Place according to standard operating procedures and meet with the Chef in Charge daily to plan food and beverage activities.
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments.
• Participate in serving guests during outside catering events as assigned.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Any other adhoc duties as and when assigned by the Management.

SUMMARY

The Sous Chef is responsible for the day to day running of his assigned kitchen. He is to ensure a professional running of his kitchen and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. He needs to be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.

He has to be familiar with local requirements and sanitation regulations. He provides leadership, training and supervision on all production in his kitchen and oversees the quality and proper usage of all food related to his department throughout the hotel.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Co-operate with and drive forward the implementations of minimum operating. standards in all Food and Beverage kitchens through close follow up with outlet Managers.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
• Conduct daily inspections of kitchens. Check food mise en place.
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.
• Assist in the preparation and control of daily and weekly market lists.
• Conduct daily hotel tours to observe operational standards and difficulties and follow these up with the Executive Chef.
• Prepare weekly work schedule for his subordinates.
• Constantly strive to improve kitchen operating procedures.
• Be fully responsible for the labour budget of the kitchen department.
• Propose and initiate when approved, new services and products for our guests.
• Have daily guest contact and relate comments, positive or negative to the Executive Sous Chef / Chef de Cuisine.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Comply with all hygiene standard required and have necessary training with staff.
• Ensure maximum compliance to all FSS Policy and Procedure.
• To strive for improvement through daily training and continuous updating.
• To comply with relevant hotel grooming standard and ensure proper standard is followed by all subordinate
• To comply with all safety and security regulation.
• Strictly adhere to all Policy & Procedure existing in the hotel.
• Perform any other reasonable duties as required by the department head from time to time

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the factory
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Able to work night shift and split shift
• Able to work OT on weekends and public holiday
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

- MANAGE AND TRAIN NEW STAFF

- OVERSEE THE OPERATION BY HELPING RESTAURANT MANAGER ON DUTY

- CHECK INVENTORY AND ORDER SUPPLIES

- PREPARE, COOK FOOD FOR THE RESTAURANT

- CHECK HYGIENE DAILY AND PERFORM QUALITY CHECK OF INGREDIENTS

- CLEAN ALL AREAS OF THE RESTAURANT

- IN CHARGE OF WEEKLY SCHEDULING OF STAFF

-

Job Description:

• Report to Head of Marketing Communications and oversee executive/s to provide Marcom and PR support for the assigned portfolios.
• Responsible for providing strategic direction and execution of all communication materials for the assigned portfolios.
• Ensure consistent adherence to Corporate Identity guidelines of the assigned brand/s.
• Responsible for developing and maintaining content including videos & photographs of the assigned portfolios on company’s website and other owned platforms.
• Work closely with Area General Managers, Area Director of Sales & Marketing and Corporate/ Field Sales to develop new campaigns for the respective market segments.
• Recommend, use and optimize various communication platforms to engage with various audiences and market segment.
• Create various marketing materials to be used across various media platforms – offline and online. Materials includes but not limited to: brochures, EDMs, online banners, advertisements, pull up banners, gift cards, corporate gifts, in-house collaterals etc.
• Develop and execute social media strategies include content management to promote the respective properties & brand/s assigned in increased awareness and build up the followers’ community.
• Develop PR strategies & activities to build and enhance the brand values of the hotels and serviced residences under his/her charge. Activities include but not limited to; media familiarization, media enquiries, media giveaways, media events, media engagement etc.

Job Requirements:

• Minimum 3 years of experience in Marcoms with reputable hotel brands, chains or equivalent
• Experience in managing external agencies such as creative, media buy, PR and social media
• Experience in managing external vendors and partners such as printers, publishing houses etc
• Excellent in communication skills
• Proficient in MS Office tools such as Word, Excel, Outlook and PowerPoint
• Knowledge of Photoshop or similar software will be an advantage
• Knowledge of digital marketing and social media management will be an advantage
• Motivated, passionate and self-starter individual who thrive working in a fast-paced environment with demanding work schedules
• Organized, detailed-oriented and sensitive to deadlines
• Excellent interpersonal and communications skills including demonstrated poise, tact and diplomacy especially in dealing with media and senior managements.
• Ability to work independently and as a team player

Pastry Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: Depend on duty roster
Working Location: Outram Park
Salary Range: $3000 - $3500

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279