Total 479 F&B / Tourism / Hospitality job vacancies in Tampines, Singapore

• Bilingual in English & Tamil in order to liaise with Tamil-speaking stakeholders.
• Customer service orientation.

• Bachelor's degree in Business Management or Economics or IT, with a minimum of 2-4 years of experience.
• Proficiency in MS Excel, E-commerce market place and billing/inventory systems.

• Perform daily and weekly site maintenance activities including removing out-of-stock items, relaunching back-in-stock items, removing non-go forward SKUs, maintaining rollover SKUs.

12 hours shift (10 AM to 10 PM)

Weekly off will be Monday or Tuesday

Basic Heigne course from SFA is mandatory

• Position : Digital Marketing Executive -KITCHEN/ELECTRONIC APPLIANCE
• Location : Near Tai Seng MRT
• Working hours : 5 days (Monday - Friday: 8:30am-5:30pm)
• Salary (commensurate with experience): Up to $4300 + VB
• Duration : Permanent
• Industry : Electrical Appliance

Main Responsibilities:

• Responsible to develop, implement and execute strategic marketing plans and tactics to attract potential customers and retain existing ones.
• Managing the company’s marketing budget and co-ordinating marketing campaigns with sales activities and report on the key performance matrix
• Responsible to determine budgets and targets and in charged with developing pricing strategies for products and services.
• Build strategic relationships and partner with key industry players, agencies and vendors and develop potential new strategic partner relationships.
• Monitor and report on effectiveness of marketing communications; variety of organic and paid acquisition channels – content creation, content curation, campaigns, event management, publicity, social media, lead generation campaigns, copywriting, performance analysis) and work closely with design agencies and assist with new product launches.
• Conduct market research & analysis, market insights and competitor’s development to enhance company competence of developing competitive products and services
• Produce valuable and engaging content for our website and blog that attracts and converts our target groups
• Assist in Product Development team, Product Licensing Acquisitions & Accreditations from relevant agencies/vendors/suppliers; support in providing feedback on Quality & Service issues to ensure total customer satisfaction.
• Coordinates and submits to RJ the monthly, quarterly & annual report and supervise to oversee PSI preparations updating and finalization.
• Work closely with sales to assist in the analysis of sales forecast, monthly & annual sales achievement

Requirements:

• Bachelor Degree or Diploma in Sales & Marketing/ Retail Management/ Business
• Minimum 2-3 years of marketing work experience preferably in the Home Appliance Industry.
• Ability to work in teams and individual effort to executive marketing task assigned.
• Bilingual in English and Mandarin to liaise with Mandarin speaking associates in view of business communications

Email to [email protected]

Do visit www.searchpersonnel.com.sg for more job listings.

***We do not charge our candidates any referral fee nor bind them with any contract.***

Joie Chang

Associate Consulting Director

Reg no.: R2090601 | EA No: 13C6684

Roles & Responsibilities

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

We are looking for Part-Time Service Crew that can able to commit the job here at Delato.

Job Scope:

- Provide friendly customer service

- Cashier and Ordering

- Ice Cream Scooping and Waffle Making for Customers

- Assist with Ice Cream Production like ingredients preparation

- Perform housekeeping duties and general hygiene cleanliness

- To be able to commit 10 to 20 hours per week

- Starts from $8 to $9 per hours

- Salary Increment based on performance

- Prefer candidates that stay nearby, shows responsible with their job, and commitment to their shift

Address: 477 Tampines Street 43, #01-154, Singapore 520477

Interested candidates, please write to [email protected] with your resume, hygiene cert, contact number, and a recent photograph.

Thank you

We are looking for Full-Time Service Crew that can able to commit the job here at Delato.

Address: 477 Tampines Street 43, #01-154, Singapore 520477

Job Scope:

- Provide friendly customer service

- Cashier and Ordering

- Ice Cream Scooping and Waffle Making for Customers

- Assist with Ice Cream Production like ingredients preparation

- Perform housekeeping duties and general hygiene cleaniness

- Only 40 hours per week

- Starts from $1800 to $2200

- Salary Increment based on performance

- Clear Career Progression Path

- Prefer candidates that stay nearby

Interested candidates, please write to [email protected] with your resume, hygiene cert, contact number, and a recent photograph.

Thank you

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

Primary Responsibilities

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

The position is responsible for ensuring that accurate processing and reconciliation on the credit card payments and adjustment into Property Management System (PMS) and to assist Credit Manager in maintaining the proper accounts receivable procedures within the hotel in accordance with local and corporate policies and procedures.

Primary Responsibilities

Accounts Receivable and Credit Section

• To sort the daily paperwork according to the outlet cashier shift close report and pass on the paperwork to the respective colleague from AR and Income audit.
• To key in the credit card transactions base on credit card type onto the excel provided. To resolve the variance of credit card transaction on the same day if there is any variance arise.
• To save all the credit card reports from Adyen portal (Acquirer) on daily basis.
• Ensure that all credit card transactions are verified for completeness and the accounts formally reconciled on a daily basis.
• Calculate and accurately post commissions.
• Promptly investigate all credit card disputes, liaising with the Front Office and the banks.
• Collate all necessary paperwork to justify credit card refunds and obtain sign off from the management before refunds can be processed.
• Assist Credit Manager on any billing reconciliation such as GrabandGo and Klook.
• Assist in any adhoc requirement.
• Ensure that all hotel systems and internal controls related to accounts receivable section are adhered to.
• Ensure the operation procedures are in accordance with PCI-DSS compliances.

Focus on Colleagues/Management Experience

• Attend to colleagues' queries promptly.
• Consistently offer professional, friendly and engaging service.
• Co-ordinate with various departments to ensure proper documents submission.
• Use a Heartist® approach – make the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

Work as Part of the Finance Team

• Ensure to produce quality work at all time.
• Adhere to all timeline set.
• Build strong relationship with team member.
• Build a cohesive working environment and achieve together financial goal set.
• Be knowledgeable and play an active role in maintaining strict adherence to PCI-DSS compliances.

Involvement in Wider Job Function Relationships

• Maintain collaborative working relationship with all colleagues.
• Participate in training activities to improve knowledge and skills.
• Follow guidelines provided in colleagues’ handbook.
• Understand emergency procedures, health & safety requirements.
• Ensure service standards and individual performance is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contribute to the hotel’s Corporate Social Responsibility efforts by supporting the Planet 21 program.

The Raffles Butler is at the center of the Raffles Hotel Singapore residents’ service experience. This position encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house and departure arrangements.  The Butler will strive to listen attentively, observe the little details, and personalise interactions with the aim to anticipate and be intuitive of residents’ needs and wants.  An ambassador of the hotel, well-rounded in all areas of the hotel, including Rooms, Food and Beverage, Spa and other resident touched areas.

Primary Responsibilities

Executes Butler core tasks

• Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and residents.
• Engages and customises check-in procedures, suite set-up, suite orientation, offers welcome drink, itinerary and dining recommendations and bookings, through observation and interactions anticipate and be intuitive of residents’ needs and wants.
• Orchestrates the celebrations of residents’ special occasions, assists with in-suite experiences resolves resident feedback, serves daily amenities and offers assistance for departure arrangements and provides fond farewell.
• Tasks include unpacking, packing, laundry, shoe-shine and in-room dining service, promptly answers any resident calls and emails and communicates with respective departments.
• Ensures service standards and individual performance are aligned with Accor Hotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Deals with internal stakeholders

• Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Lobby Operations team in promoting inter-hotel sales and in-house restaurants and facilities.
• Cooperates closely with the In-Suite dining team and housekeeping to ensure a seamless In-Suite dining and cleaning experience.  Acts as a link for residents with all other areas of the hotel.
• Addresses any security incidents and resident complaints to the Head Butler and reacts proactively when suitable and appropriate.

Improves quality of product and services 

• Ensures residents receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-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.

· Must be able to work night shift and split shift

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

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)

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

The Senior/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 Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food quality

• Monitors food quality and consistency to ensure 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 produce specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

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

• 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 ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure 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.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, learning and development of culinary team

• 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.

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.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The Lobby Ambassador is responsible in managing various aspects of the Lobby operation in the delivery of the Raffles Hotel Singapore’s service experience throughout the entire guest journey.

Primary Responsibilities

Executes Core Tasks of the Lobby Operation

• Delivers the Raffles Hotel Singapore guest experience through a seamless flow of processes and in close cooperation with the Raffles Butler.
• Provides a first-class arrival experiences for all residents including a seamless and personalised check-in experience. Closely assists the F&B team in welcoming and accommodating/seating restaurant patrons.
• Ensures the smooth running of the Lobby 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 products and colleagues.
• Addresses any security incidents and guest complaints to the Lobby Operations management team and reacts proactively when suitable and appropriate.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Handles Cashier and Lobby Operation Coordinator Duties

• Accurately executes cashiering and billing duties in coordination with the Raffles Butlers and cooperates closely with the Finance team.
• Acts as Lobby Operation Coordinator to handle administrative tasks and to ensure the smooth lobby operation and the completion of all essential preparatory tasks prior to guests’ arrivals.
• Responsible for the timely pre-arrival correspondence cycle within the Lobby Operations team.

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 for Residents, F&B patrons and visitors.

Seeks constant improvement of quality in product and services

• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Participates in the handling and follows up of any security incident and guest complaint together with the Lobby Operations management team and always reinforces hotel values.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.

Remuneration Package

• Basic salary up to $6,500

Responsibilities:

• Pitching and meet customers to understand their renovation preferences and requirements
• Conceptualize design mood board, prepare space planning, quotations and schedule to present to customers
• Work with different stakeholders (ie. customers and contractors/vendors) to coordinate the renovation works
• Monitor progress of the office renovation
• Accompany client to designated vendors for materials, accessories, and furniture selections

Requirements

• Diploma in Interior Design, Art/Design/Creative Multimedia, Architecture, or equivalent.
• At least 5 Year(s) of working experience in a non-related field is required for this position.
• Required Skill(s): AutoCAD, Space planning, Designing, 3D Sketchup

Interested candidate for this role can forward their CVs in MS Word format to [email protected]

Reg No. R1549345

Triton AI Pte Ltd

License no. 21C0661

Job Description & Requirements

Cook cum cleaner at Childcare Centre in Tampines

To prepare breakfast, lunch and tea break.

To maintain cleanliness in the kitchen, storeroom and to take charge of groceries.

Must clean the workplace and follow heath and safet guidlines.

To follow all sanitation procedures.

Work as a team with the cleaners.

7 - 4.30 pm

GOOD MONTHLY INCENTIVES besides monthly salary payout

Specialised Indian Chef with extensive knowledge with south and north middle eastern dishes such as Chicken and Lamb Shawarma, Falafel, Hummus, Baba Ganoush, Fattoush, Pita bread, Mediterranean Burgers, Pilav rice ( Lebanese style), Salads, Sauces.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviours.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Remuneration Package

• Basic salary up to $6,500

Responsibilities:

• Work closely with Project Sales to understand clients’ requirements.
• Ability to liaise with oversea associate to come out with details drawing and visual.
• Work with QS and prepare drawings, costings, quotation and proposal.
• Work closely with Project Sales to manage project tasks and work schedule.
• Meet and present Design proposals to clients.
• Follow-through all required clients’ communications and correspondences.
• Maintain excellent customer relationship.

Requirement:

• Degree/Diploma in Interior Design/Architecture or equivalent.
• Have at least 5 years of relevant experience in commercial fit-out.
• Able to handle commercial projects (Retail F&B and Commercial Office experience is an added advantages)
• Work well in a team, is discipline, positive and willing to learn and grow with the team.
• Knowledge of using ZOOM, Google Docs and MS Office preferred.
• Competent in using software(s): AutoCAD/Google SketchUp/3D Studio Max/Photoshop.
• Flair in creative and have a passion for spatial design.
• Service oriented, proactive and have an outgoing personality
• Organise, can multitask and detail in work.
• Design and Build projects scale ranging up to $2mill

Interested candidate for this role can forward their CVs in MS Word format to [email protected]

Reg No. R1549345

Triton AI Pte Ltd

License no. 21C0661

Job Description & Requirements

Cook cum cleaner at Childcare Centre in Tampines

To prepare breakfast, lunch and tea break.

To maintain cleanliness in the kitchen, storeroom and to take charge of groceries.

Must clean the workplace and follow heath and safet guidlines.

To follow all sanitation procedures.

Work as a team with the cleaners.

7 - 4.30 pm

GOOD MONTHLY INCENTIVES besides monthly salary payout

The Assistant Food and Beverage Sales Manager is responsible for working to achieve the strategic goals of the hotel, specifically in Food and Beverage outlets sales. Sales segments can be sub-categorized into corporate, social events, weddings, conference services and tours / wholesale. This position is also responsible to follow through on all matters pertaining to F&B events and functions in the hotel as well as the servicing of conference groups.

Primary Responsibilities

Achieves Both Individual and Team Revenue and Profit Goals as Per Budget and Forecast

• Achieves sales objectives and measureable goals set by management in terms of revenue as well as other financial KPIs based on budget.
• Proactive development of new businesses for key accounts and special events, working closely with the room sales and event sales team.
• Establishes close working relationships with existing guests.
• Understands the needs of the ever-changing market.
• Strong conversion in corporate / wedding enquiries.
• Presents hotel’s products and offerings to guest.
• Efficient negotiation and upselling to maximize revenue.
• Ability to innovate with the hotel offerings and creative selling for both outlets and banquet venues.

Focuses on Meeting Planner and Guest Experience

• Ensures the accuracy of bookings, event requirement and restaurant event order at all times.
• Familiarises with the house system. (Opera, Social Tables, Resdiary)
• Timeliness in responding to enquiries from various platforms.
• Uses a Heartist® approach – make the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Focuses on the client experience and is present pre and post events.

Delivery of a Successful Event

• Effective communication among colleagues (inter departments) in a timely manner.
• Evaluates guest satisfaction and encourages continuous work improvement.
• Maintains a good working relationship with external suppliers.

Contributing to the Hotel Goal

• Cross selling of hotel guest rooms, spas, florist and any revenue generating sources to support the hotel’s achievement of its overall revenue goal.
• Active participation in departmental meetings and trainings.
• Identifies and proposes improvement on quality of Events and F&B experiences where necessary.
• Contributes to the hotel’s CSR efforts by supporting the Planet 21 program.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.

The Resident Bartender prepares mixes and serves drinks and beverages correctly to all guests. He/she engages with our guests during their visit, receives and serves orders and delivers accordance to Raffles Hotel Singapore service standards.

Primary Responsibilities

Overseeing Daily Operatoins and Achieving Targets

• Supports Resident Mixologist in providing world-class hospitality and drinks making.
• Ensures operating par stock for OS&E and beverage.
• Adheres to bar Standard Operating Procedures.
• Delivers quality and consistency of all drinks served in accordance with the bar recipe by Raffles Hotel Singapore. 
• Ensures maintenance equipment checklist to be conducted on weekly basis with Engineering and Housekeeping team. 
• Ensures bar/outlet and related areas and outlet hygiene are kept to Raffles Hotel Singapore and HACCP standards.
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and takes immediate action when required. 
• Attends all Raffles Hotel Singapore or Food & Beverage training platform for all colleagues.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in the bar/outlet during all key operation periods.
• Achieves or exceeds outlet’s goal and sales target.
• Delivers personalise guest experience and in accordance to MOQ, Forbes and LQA Standards. 
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleague or operator at all times. 
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• 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.

Marketing Plan and Revenue Management

• Able to comfortably and confidently answer questions and attend to queries or feedback regarding Raffles Hotel Singapore and bar.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Carries out appropriate and effective measures to improve control of costs, expenses, and labour.

Training, Learning and Development of the Team

• Attends Raffles Hotel Singapore or Food & Beverage training for all colleagues.
• Completes On-the-Job-Trainings and develops new skills and knowledge. 
• Assists and guides the departmental orientation for new colleagues.
• Adheres to Raffles Hotel Singapore fire and safety, emergency procedures and hygiene NEA rules and regulations are met and achieve. 

The position is responsible in Purchase Order creation, reports, liaising with external suppliers and internal departments to ensure seamless process of stock to store after order is placed. To assist on the retail shop floor as part of the job scope.

Primary Responsibilities

Focuses on the Guest Retail Experience

• Uses guest names whenever possible.
• Adjusts service to suit guests’ requests, personalizes interactions to meet guests’ needs.
• Uses a Heartist® approach – make the guest Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Looks for ways to upsell and adds value to enhance guests’ satisfaction.

Works as Part of the Retail Team

• Ensures accuracy in cashiering duties.
• Ensures stocks are fully replenished on retail shelves.
• Operates P.O.S machine and handles cash efficiently in local and foreign currency.
• Maintains inventory items of the boutique.
• Provides guest product knowledge and assists guest with selection of gifts and souvenir.
• Manages and communicates merchandise opportunities to Retail Manager.
• Participates and assists with monthly inventory stock take activities.

Involvement of Wider Job Functions and Relationship

• Participates in execution and maintenance of all Visual Guideline as well as guaranteeing the visual presentation of the boutique is meeting all set Raffles standards.
• Participates in training activities to improve knowledge and skills.
• Maintains levels of confidentiality and discretion for colleagues and guests.
• Maintains collaborative working relationships with colleagues and supervisors/managers.

Merchandising Functions

• Ensure order confirmation and invoices from suppliers are accurate.
• Creating and uploading purchase orders to facilitate receiving process.
• Work on retail prices with manager and ensure prices are aligned.
• Follow up and keep track with suppliers to ensure timely deliveries
• Follow up with suppliers and liaise with stores when issues arises
• Arranging of stocks to stores
• Weekly stock replenishment for stores
• Monitor stock level of key items and follow up with re-orders when necessary
• Weekly and Monthly sell through reports
• Ensure stocks are available in online channels.

The Housekeeping Administrator is responsible for coordinating Housekeeping department’s back-end operations by ensuring ongoing exchange and follow-up of information and requests between residents and guests, colleagues and other departments. The Housekeeping Coordinator carries the responsibilities of managing FCS, lost and found records and clear documentation at the storage areas along with other administrative duties wherever deemed necessary.

Primary Responsibilities

Responsible for Housekeeping office operations in timely organised fashion

• Ensures seamless coordination in communicating information to relevant sections in accordance with the hotel’s Standard Operating Procedures (SOP).
• Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics.
• Receives, records and stores lost and found properties following the established lost and found procedure.
• Ensures accurate update of room status into the Property Management System (PMS) and investigate discrepancy (if any).
• Maintains key control and follows established key control procedure.
• Monitors linen runner activities and productivity.

Creates a welcoming experience that meets residents’ and guests’ expectations

• Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Prepares amenities for VIP and any special setup required in suites.
• Monitors Royal Service requests and makes sure requests are closed on time as per standards.
• Updates guest’s profile into PMS as per received preferences for future references.
• Monitors “Do Not Disturb” rooms and follows the established procedure.

 Prepares daily operation needs

• Ensures smooth handover of daily activities to next shift.
• Updates bulletin boards with pertinent information.
• Prepares sufficient amount of guest supplies daily prior to the end of shift.
• Assists Assistant Manager with inventories, linen supplies etc.
• Liaises with Engineering with reference to maintenance repairs and out of order rooms.
• Undertakes and manages the Rooms Reconciliation tasks independently.

Involvement as a member of both the Housekeeping and the Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Shows care for assigned work areas by organising and maintaining the office and work areas in pristine condition throughout and at the end of shift.
• Ensures that all equipment used is clean and kept in good working condition at all times.
• Organises own work flow to ensure completion of all assigned duties before the end of shift.
• Exercises flexibility and accepts changes with a positive attitude by showing understanding and consideration to the needs of the operations and department.
• Understands the difference in guest hierarchy and different room categories.
• Attends and contributes to colleague meeting and any other related activities.
• Undertakes and performs any additional duties as assigned by Managers.

The 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.

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook Roasted delights food.

• Able to do shift work.

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-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.

· Must be able to work night shift or split shift

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