Total 851 F&B / Tourism / Hospitality job vacancies in bukit merah

JOB DESCRIPTION

• Plan, purchase and keep accurate inventory of food supplies.
• Organise storage of food after its delivery or purchase.
• Practise safe food handling techniques in food preparation and storage.
• Distribute food to classroom.
• Responsible for cleaning the kitchen between meals, washing pots and pans, utensils and plates, and cleaning counters and tables.
• Maintain a safe and sanitary kitchen, pantry and storage areas

REQUIREMENTS

• Able to work independently.

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Job Summary:

We are seeking a friendly and efficient F&B Food Stall Staff/Cashier to join our team. The successful candidate will be responsible for preparing and serving food and beverages, handling customer transactions, and maintaining a clean and organized food stall.

Key Responsibilities:

1. Food Preparation and Service:

- Prepare and serve food and beverages to customers in a timely and efficient manner.

- Ensure food is presented in a clean and appealing manner.

2. Cash Handling:

- Handle customer transactions accurately and efficiently.

- Operate a point-of-sale system and handle cash, credit card, and mobile payments.

3. Customer Service:

- Provide excellent customer service and respond to customer inquiries and complaints.

- Ensure customer satisfaction and resolve any issues promptly.

4. Food Stall Maintenance:

- Maintain a clean and organized food stall, including the kitchen area, serving counter, and surrounding area.

- Ensure all equipment and utensils are clean and in good working order.

5. Inventory Management:

- Monitor inventory levels and report any discrepancies to the supervisor.

- Assist with receiving and storing food and beverage deliveries.

6. Teamwork:

- Work collaboratively with other food stall staff to ensure seamless service delivery.

- Assist with other duties as needed, including cleaning and maintenance tasks.

Requirements:

1. Experience:

- Minimum 1 year of experience in a food and beverage establishment, preferably in a food stall or quick-service setting.

2. Service Skills:

- Excellent customer service skills and ability to work in a fast-paced environment.

3. Cash Handling:

- Experience with cash handling and point-of-sale systems.

4. Food Safety:

- Knowledge of food safety practices and procedures.

5. Education:

- High school diploma or equivalent.

6. Certifications:

- Food safety certification (e.g., HACCP, Food Safety Manager) an asset.

Working Conditions:

1. Work Environment:

- Fast-paced food stall environment with high volume of customers.

2. Working Hours:

- Flexible hours, including evenings, weekends, and holidays.

3. Physical Demands:

- Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment.

What We Offer:

1. Competitive Salary:

- Negotiable salary based on experience and qualifications.

2. Benefits:

- Comprehensive benefits package, including health insurance, paid time off, and training opportunities.

3. Career Development:

- Opportunities for career growth and professional development in a dynamic and expanding hospitality company.

Roles & Responsibilities

Job Description:

· The Head Cook is expected to prepare all dishes inclusive of breakfast, lunch, and dinner items.

· Preparations should be tasty, delicious, and hygienic.

· Able to work as a team member to maximize the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Ad hoc work under a team.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relations with other workers in the kitchen.

· Maintain the most discipline and obey the instructions of the Management.

· Able to attend the work punctually.

· Willing to work on shifts / staggering.

Requirements:

· Proven experience as head cook.

· Experience in using cutting tools, cookware, and bakeware.

· Knowledge of various cooking procedures and methods

R&T Recruitment Management (12C5922)

2 Gambas Cres, #06-22 NORDCOM 2, Singapore 757044

6702 6282

RESTAURANT CAPTAIN

Are you passionate about providing exceptional service in a dynamic and upscale dining environment? Ministry of Crab, an award-winning, crab-centric restaurant located in the heart of Dempsey, Singapore, is seeking a dedicated and personable Restaurant Captain to join our team and ensure an outstanding dining experience for our guests.

Only Singaporean citizens and Permanent Residents (PR holders) are eligible to apply.

Responsibilities:

· Greet and welcome guests, ensuring they feel valued and comfortable.

· Take and manage orders efficiently, providing detailed information about the menu and specials.

· Ensure timely and accurate delivery of orders by coordinating with kitchen and bar staff.

· Oversee table settings and maintain a clean and organized dining area.

· Address guest inquiries, requests, and complaints with professionalism and tact.

· Support and guide the waitstaff team to ensure smooth and high-quality service.

· Assist in training new waitstaff, sharing best practices and standards.

· Maintain an in-depth knowledge of our menu, including ingredients and preparation methods.

· Uphold the high standards of Ministry of Crab in all interactions with guests.

Requirements:

· 2-3 years proven experience as a waiter or in a similar role in a fine dining or upscale restaurant.

· Excellent communication and interpersonal skills.

· Ability to multitask and work effectively in a fast-paced environment.

· Exceptional customer service skills and a friendly, approachable demeanor.

· Strong organizational skills and attention to detail.

· Proficiency in English, Mandarin and Chinese; additional languages are a bonus.

· Flexibility to work evenings, weekends, and public holidays as needed.

· Seeking female candidates only

With plans to expand our team, we have immediate vacancies for dynamic and passionate individuals to join us. Baking experience is advantageous.

Responsibilities:

• Create pastries and desserts for a variety of ala carte, set and buffet menus
• Run and operate the Pastry area
• Develop dessert recipes and maintain an inventory of ingredients
• Ensure all pastries and desserts are prepared and served in a timely manner
• Responsible for supervising and coordinating the activities of kitchen staff
• Order, check stock levels and stock quality of all Pastry and Bakery items
• Follow proper Kitchen Standard Operating Procedures
• Maintain kitchen cleanliness, hygiene and safety

Requirements:

• At least 2 years of experience in similar capacity
• Good knowledge in kitchen operations & administration and cost control
• Able to work independently with minimal supervision
• Initiative and with good attention to detail
• Knowledge in Ala Carte and Banquet
• Able to work in a fast-paced environment

Roles & Responsibilities

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Master Chef with Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

Roles & Responsibilities

Job Description & Requirements:

Understands the company culture and exemplifies the brand style.

Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).

Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).

Effective reporting and discussing with the direct report.

Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.

Ensure that all foods are served as fast as possible.

Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.

Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standard.

Ensure kitchen housekeeping is carry on as scheduled.

Always ensure kitchen team members are following kitchen SOP manual.

Understand and support hall operation.

See how you compare with other applicants

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Job Responsibilities

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible
• Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

Job Title: Waiter (Golfing)ID9095

Location: Khatib

Working Hours: 7am to 3pm/ 9am to 5pm/ 12pm to 8am/ 2pm to 10pm (6 days workweek)

Basic Salary: $1600 or more depend on exp

Benefit:

*AWS & variable bonus provided with AL 14 days

*Staff Transport available at Khatib/ Seng Kang station

*Got OT Payment

Job Description:

• Perform pre and post restaurant housekeeping chores/ bar counter duties including

replenishment beverages in the refrigerator and replenishment of glassware, straws,

coasters, garnishes; and preparing drink orders according to the captain orders.

• Perform stewarding duties including cleaning, sterilising and polishing cutlery, dishes

and glassware.

• Transport foodstuffs; cleaning equipment, food lifts and furniture during pre and

post banquet activities.

• Operate Point of Sales System for orders taking and guest billings.

• Place order, receives food and beverages from kitchen and bar and serves to the

designated guests’ tables as stated on the captain orders.

• Set-up function rooms.

• Preparing the mise-en-place for the restaurant’s operation, in the following:

-Folding napkins / serviette for use in service

-Setting tables with tableware, glassware, and chinaware.

-Stocking side stations with linen, glassware, tableware, toothpick holders, sugar

bowls and condiments.

-Cleaning and refilling salt and pepper shakers.

Requirement:

Must be able to perform shift duties on weekdays, weekends & Public Holiday.

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Qualification and competences

 Certificate in food production from a recognized institution

 Food handler’s certificate.

 Experience of 3 years working in a kitchen providing meals for large numbers

 Ability to prepare and serve well-presented and attractive meals to individual requirements.

 A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

 The ability to form positive relationships with colleagues.

 Knowledge of prevailing regulations on Hygiene.

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

· 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

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organisational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. The ideal candidate should have a good understanding of the protocols and procedures of the food service industry, including health and safety standards. Candidates can receive experience through formal trainings and internships.

Job Title: Cook (Golfing Club) ID9090
Location: Khatib
Working Hours: 7am to 3pm/ 9am to 5pm/ 12pm to 8pm/ 2pm to 10pm (6 days work week, including weekend & PH)
Basic Salary: $1600-$2000

Benefit:
*AWS & variable bonus provided with AL 14 days
*Staff Transport available at Khatib/ Seng Kang station
*Got OT Payment

Job Description:
• Perform pre and post kitchen housekeeping chores and prepare and cook the food items as stated on the Captain order
• Replenish the food supplies in the store accordingly to the daily par stock requirements
• Prepare the food ingredients, sauces and soups that are necessity items for the daily restaurant operations
• Check the bar chillers and fridge and maintain at 1-2 degree Celsius at all times

Requirement:
Min 1 year in cooking

Thai restaurant looking for a Head Chef . Responsibility includes :

Planning menu

Responsible for all kitchen cleaniless

Responsible for food hygiene

Manage kitchen staffs

Creating receipes and ensure that all kitchen staffs know the preparation process

Control food cost and food inventory

Meet sales monthly target

Job Descriptions

This is a full-time on-site role for an assistant chef butcher at Seoul Restaurant.

• The assistant chef butcher will be responsible for assisting the main chef butcher in the day-to-day tasks of meat preparation and marination, assisting with butchering and trimming of meats, and other ad-hoc kitchen duties.
• Together with the main chef butcher, the two-man team will be in charge of overall delivery of high-quality meat cuts and dishes (trimmed from larger wholesale portions) for retail/restaurant usage.

Job Requirements

• Minimum 3 years of experience in butchering/preparation/trimming of meats (beef/pork/poultry)
• Knowledge of butchering techniques and meat cuts
• Proper sharpening and handling technique
• Understanding of food safety and sanitation standards
• Attention to detail, cleanliness, and hygiene
• Ability to work in a fast-paced kitchen environment
• Strong teamwork and communication skills

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working hours

• work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10hrs/per day

Part-Time Kitchen Crew

$13-17/hour, may increase hourly wage depending on experience and performance.

Work hours usually:

• 5pm - 11pm

Job Scope:

• Assist with daily kitchen operation;
• Be able to work well with colleague;
• Preparation of food like portioning, cutting, packing to prepare for operation;
• Have to do light cooking;
• Able to carry heavy load;
• Arrange stocks and delivery;
• Basic tidying up of kitchen after service;
• Washing of dishes with dishwasher

Experience in Western/Italian/Japanese cuisine preferred.

• Staff Meal Provided;
• Staff Discount

Must be able to speak at least basic English.

Transport home provided if work till 12am and beyond.

Can start immediately.

Contact: 98320936 (Ms Ong)

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Assistant Restaurant Manager (Jiang-Nan Chun)

To support the seamless daily operations of the restaurant, which includes maintaining exceptional service standards among team members, inspiring and engaging team members, overseeing employee relations, facilitating communication across all levels of staff, promoting career growth opportunities, ensuring compliance with wage and hour regulations, conducting training sessions, and addressing other operational needs at Jiang-Nan Chun.

What you will do

Supporting the Restaurant Manager in leading our Jiang-Nan Chun team to deliver exceptional dining experiences. Ensure adherence to all policies, procedures/standards, and training programs while fostering a positive work environment to achieve company objectives. Maintain cleanliness and functionality of front-of-house equipment, oversee employment performance appraisals, and address guest issues promptly. Manage service manpower planning, stock control, and maximize sales opportunities with comprehensive menu knowledge. Facilitate communication within the front-of-house team, and oversee new hire onboarding and training. Manage cash handling procedures, implement health and safety regulations, and contribute to smooth restaurant operations while upholding unparalleled standards of presentation and service.

What you bring

• Minimum of 2 years of service experience in a luxury hotel or Michelin restaurant, including 1 year in a supervisory role.
• Demonstrates extensive F&B service and operations expertise with a strong emphasis on VIP customer service.
• Excels in problem-solving and innovative thinking, fostering a team-oriented management style with an emphasis on open communication.
• Skilled in building and maintaining relationships across departments and with guests.
• Possesses administration knowledge in F&B operations and quality management, proficient in Microsoft Office programs.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating split-shift basis, including weekends, and holidays

The COMO Group represents an integrated approach to living well, grounded in a celebration of diversity and a deep respect for authenticity. The Group’s businesses extend across hospitality (COMO Hotels and Resorts), fashion (Club21, Kids21, Dover Street Market Singapore), wellness (COMO Shambhala), organic living and specialty foods (COMO Dempsey, Culina and SuperNature) and philanthropy (COMO Foundation).

Culina is a leading purveyor of specialist epicurean foods and wines, a choice distributor to hotels, restaurants and cafes in Singapore. Culina runs a Bistro and Gourmet boutique, an Organic retail store SuperNature in Dempsey as well as a chain of butcheries in major supermarkets island wide.

Job Summary:

The role includes preparing, cooking and presenting high quality dishes within the assigned section in kitchen.

Key Responsibilities:

• Prepare, cook and present quality dishes according to the standard recipes.
• Assist Executive Sou Chef in creating menu items based on recipes, preparing dishes and supporting all activities in the kitchen.
• Prepare food efficiently and ensure that the food quality and standard is consistent.
• Manage the kitchen inventory and ensure supplies are fresh and of good quality. Monitor the stock level through regular stock count to ensure adequacy of supplies and place purchase orders timely.
• Check storage temperature, labelling, date the food products for expiry. Monitor food portion and waste control.
• Clean, tidy and maintain the kitchen, equipment and tools. Clean the section and equipment before shift changes take place.
• Maintain food hygiene practices. Proper handling of high-risk foods e.g. dairy, meat & seafood and prevent cross contamination
• Ensure cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner.
• Proper handling of tools such as knives, sharp utensils etc. in correct safety standards.
• Use of kitchen equipment such as grills, ovens, steamers in food preparation. Ensure that kitchen equipment is properly handled and maintained in accordance with safe operating procedures.
• Work effectively, efficiently, professionally & carry out instructions of Executive Sous Chef / Executive Chef.

Requirements:

• Diploma in Culinary Arts or Diploma in Food Services
• WSQ Basic Food Hygiene Certificate or to attend Food Safety Course Level 1 or Refresher Course arranged by Company
• Relevant working experience in F&B service
• Perform shift duties, 5-day work week, work on weekends & PH
• Good customer handling, good communication skills, multitasking, responsive, a team player with a positive attitude and strong interpersonal skills

Job Highlights:

• Progressive Leave Scheme
• Fast-Paced, Passionate and Energetic Work Culture
• Group Medical & Hospitalization Insurance
• Flexi Wellness Plan
• Staff Card Discount Program

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Ensure sufficient stock in inventory
• set up workstations with all needed ingredients and cooking equipment
• Maintain a high standard of housekeeping, cleanliness, and hygiene
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Experience in food manufacturing is preferred
• Able to work within tight deadlines
• 6 days work week

The Dempsey Project is looking for a Pastry Chef who is passionate crafting delectable desserts and pastries. With instructions from the Head Pastry Chef, a Pastry Chef should focus on fine tuning his/ her skills, developing techniques, and achieving independence on his/her role.

Job Highlights:
- 14 Days Annual Leave

- 5 day work week, 44 hours
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Salary: $2400 - $2800

Job Description:

Follow orders and advice instructed by Pastry Chef to perform job task following directions
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make desserts/pastries/breads
Decorating and displaying finished products
Maintaining a neat and organized workspace during shift
Cleaning and restocking of workstation, ensuring all equipment is sanitized and prepared for the next shift.

Job Requirements:
Basic Culinary Skills
Experience or Entry levels with no experience are welcome to apply
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.

POSITION SUMMARY

• Assign room according to guest request and preferences whenever possible.
• Pre-register designated guests and prepare key packets.
• Organize and coordinate check-in/pre-registration procedures for arriving groups. Review/Track/Accommodate requests for room/check-out changes when possible; communicate status to appropriate staff.
• Confirm reservations and cancellations. Review out-of-order rooms daily. Ensure rates match market codes and document exceptions.
• Verify and adjust billing for guests. File guest paperwork or documentation. Set up/process all guest check-ins/check-outs.
• Activate room keys. Secure valid payment. Identify any over-commitments.
• Perform duplicate reservation checks; block rooms. Run daily reports.
• Follow up with guests to ensure their requests or problems have been met to their satisfaction. Receive, record, and relay messages accurately, completely, and legibly.