Responsibilities:

• Manage, oversee daily operation and ensure compliance to operations standards and procedures
• Responsible for the scheduling of work and the appropriate allocation of duties to staff
• Manage and maintain operational records which include inventory, sales and cash on hand reports
• Supervise and direct staff to guarantee customer satisfaction in regards to quality, sanitation and service
• Ensure consistent high quality of customer service
• Maintain professional image, including cleanliness, proper uniforms, and appearance standards
• Attend to customers’ needs and respond to complaints promptly, understanding service recovery and applying when needed
• Ensure smooth day to day operations

Requirements:

• Minimum 2 years of relevant experience
• Possess strong interpersonal skill, positive attitude, pleasant personality, and social intelligence
• Strong leadership skills, highly organised and able to multi-task
• Independent, result-oriented and resourceful
• Responsible, honest, flexible
• Excellent oral and written communication skills

Job Description:

Position Summary:

The Branding and Marketing Executive will be responsible for developing and executing comprehensive marketing strategies that enhance the brand image, increase market share, and drive sales growth. This role involves working closely with cross-functional teams, including sales, product development, and customer service, to ensure cohesive and effective brand messaging and positioning.

Key Responsibilities:

Brand Strategy and Management:

Develop and implement brand strategies that align with the company's objectives.

Oversee the creation and management of brand guidelines to ensure consistency across all marketing materials and channels.

Conduct regular brand audits and competitor analysis to identify opportunities for brand growth and differentiation.

Marketing Campaigns:

Plan, execute, and monitor integrated marketing campaigns across digital and traditional platforms.

Collaborate with creative teams to develop compelling marketing materials, including advertisements, brochures, social media content, and website copy.

Analyze campaign performance and provide insights and recommendations for optimization.

Digital Marketing:

Manage the company's online presence, including website, social media, and email marketing.

Utilize digital marketing techniques to increase brand visibility and drive traffic.

Track and report on digital marketing metrics and KPIs.

Market Research and Analysis:

Conduct market research to understand consumer trends, preferences, and behavior.

Analyze market data to identify potential growth areas and market opportunities.

Provide actionable insights to inform product development and marketing strategies.

Public Relations and Communications:

Develop and maintain relationships with media, influencers, and industry partners.

Manage public relations activities, including press releases, media events, and crisis communication.

Ensure consistent and positive brand messaging across all communication channels.

Sales Support:

Collaborate with the sales team to develop marketing materials and sales tools that support business development efforts.

Provide training and support to the sales team on brand positioning and product messaging.

Any other ad hoc tasks assigned by the supervisor.

Qualifications:

Diploma in Marketing or a related field.

3-5 years of experience in branding and marketing, preferably in the food and beverage industry.

Proven track record of developing and executing successful marketing campaigns.

Strong understanding of digital marketing and social media platforms.

Excellent written and verbal communication skills.

Creative thinker with strong analytical skills.

Ability to work independently and collaboratively in a fast-paced environment.

Proficiency in marketing software and tools, such as Google Analytics, SEO/SEM, CRM systems, and graphic design software.

Working Location: Bukit Batok Care Home

This role will be responsible to perform daily housekeeping functions and maintain high standard of hygiene and cleanliness within the kitchen of the Nursing Home.

You will support the Operations Support Assistant and Ops Support Executive (OSE) to work with outsourced vendors to ensure the safe and proper management, kitchen cleanliness, handling, plating and delivery of food to residents

The detailed duties are as follows:

• Assist in the maintenance of food hygiene (taking delivery of food, storage of food, food temperature maintenance, food preparation)
• Upkeep environmental cleanliness (washing of dishes and cutlery), includes daily cleaning and weekly deep cleaning
• Ensure proper handling of chemicals
• Report any maintenance deficiencies detected within the kitchen to the Operations Support Assistant and/or Ops Support Exec.
• Ensure kitchen supplies are adequate to meet the daily needs of the nursing home
• Keep work areas free of hazardous conditions. Ensure that kitchen tools / equipment are cleansed and properly stored after usage.
• Work with vendors to receive food
• Work with the Centre Manager to audit the kitchen facilities
• Conduct plating activities if required

Requirements:

• Basic English Language Proficiency to communicate with colleagues from diverse backgrounds.
• Service oriented and customer focused
• Related experience in hospitality or food & beverage industry will be preferred.
• Able to work on rotating shifts

Job Description & Requirements

Duties and Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations

• Delivering superior food and beverage service and maximizing customer satisfaction

• Responding efficiently and accurately to restaurant customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

• Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements

• Manage the external food hygiene consultant, and the resulting reports

• Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect

• They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager.

Requirements

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

• Proven customer service experience as a operation manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and Peach Works

• Strong leadership, motivational and people skills

• Acute financial management skills

• B.Sc degree in Business Administration; hospitality management or culinary schooling is a plus

Job Description & Requirements:

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Restaurant Regulations,

Ability to Work Under Pressure,

Exceptional Customer-Service Skills

The Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in a high-end dining establishment. This role requires a strong culinary background, creative flair, and the ability to lead and mentor a team of junior cooks.

Key Responsibilities:

• Oversee the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Requirements:

• Proven experience as a Demi Chef/ Chef de Partie or similar role in Western Cuisine within reputable restaurants or hotels.
• In-depth knowledge of cooking techniques, ingredients, and culinary trends.
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Join our team at Shangri-La Singapore and be part of a dedicated group committed to delivering moments of joy and hospitality. To apply, please submit your resume and a cover letter showcasing your relevant experience and your enthusiasm for the Demi Chef/ Chef De Partie role.

Shangri-La Singapore partners with the Employment and Employability Institute (e2i) under the Talent Attraction Programme, to grow the talent pool for the Hospitality industry. Career Switchers are also welcome.

At Shangri-La Singapore, we pride ourselves in extending our signature heartfelt hospitality to all who walk through our doors. We’re obsessed with customer experience, and we’re looking for someone who feels the same.

It is a paradise where no two days are ever alike as you work on our intricate operational systems, handle our well-heeled guests' requests with promptness and efficiency and delight our guests and internal stakeholders in every single interaction. If you have a good eye for detail, enjoy meeting people, love keeping up to date with local and hotel events, we might just have the role for you! If you see yourself as a directorial genius with a can-do attitude who can simply go the extra mile just to put a smile on our guests’ faces, then we’d love to have you as part of our Shangri-La family.

• Ensures guest preferences are collected, correctly recorded, and acted upon in order to delight our guests.
• Drives customer delight and retention by being a role model in delighting guests in every single interaction.
• Responds promptly to guest feedback. Forwards to relevant departments if required and follows up to ensure appropriate action has been taken.
• Is familiar with all daily events taking place in the hotels, arrival/departure information, group movements, GTC arrivals/departures, current occupancies and those for the immediate period and key future dates, details of special hotel/company promotions and rates.
• Keeps up to date with local/hotel events and provides accurate information and direction to guests, as required.
• Handles all guests’ requests or inquiries promptly and efficiently.

Job Requirements

• Candidates with no experience are welcomed to apply! Training will be provided.
• Comfortable to work on weekends, public holidays and shift timings.

Your duties as Chef De Partie include the following but not exclusively:

• Delivering consistently high quality food and drink to customers
• Providing excellent customer service
• Maintenance and cleanliness of dining areas, bar and service counters, immediate surrounding areas
• Reporting to and advising management of service and bar related issues
• Development and contributing to food programs
• Regular stock monitoring and reporting
• Training and communicating to part time/ad hoc bar staff regarding standing operational procedures
• Assist with and ensuring smooth operations

Your duties as Chef De Partie include the following but not exclusively:

• Delivering consistently high quality food and drink to customers
• Providing excellent customer service
• Maintenance and cleanliness of dining areas, bar and service counters, immediate surrounding areas
• Reporting to and advising management of service and bar related issues
• Development and contributing to food programs
• Regular stock monitoring and reporting
• Training and communicating to part time/ad hoc bar staff regarding standing operational procedures
• Assist with and ensuring smooth operations

UPTOWN is a cafe & vintage consignment store by day, casual elevated restaurant by night.

We serve specialty coffee, contemporary fusion brunch food, while dinner service focuses on quality cocktails & hearty comfort food, with a slight western twist.

We are looking for a passionate Junior Sous Chef to join our team.

Responsibilities include planning and managing food preparation. Assisting the Head Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine. Familiar with sanitation regulations and inventory management.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Provide monthly inventory report to management
• Enforcing safety and sanitation standards in the kitchen
• Receiving feedback and making improvements where necessary

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Great inventory management skills
• An excellent understanding of kitchen operations
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school degree / diploma.
• Experience working in an established restaurant as junior sous-chef.
• Advanced knowledge of the culinary arts
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct Reports to

• Head Chef

Job Description & Requirements

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor Degree in Hotel Management

· Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

Job Responsibilities

• Conduct audit and training as per ISO 22000, SS 590, HACCP & FSSC 22000 requirements;
• Lead audit team when audits and conduct 3rd Party management system certification audit;
• Ensure assigned audits are carried out in compliance with accreditation requirements;
• Review audit reports as and when assigned by Operations team;
• Follow-up closely with client on NC notes and take necessary actions to address and close queries promptly;
• Provide constructive feedback, recommendations, and corrective actions to address any food safety issues or gaps;
• To carry out any other task assigned by Operation Manager;
• Ensure compliance with Corporate policy & procedures, ISO/IEC 17021, ISO 19011 standard requirements;
• Develop course materials and conduct management system standards training.

Knowledge/ Skills/ Competencies Required (if applicable)

• Minimum Diploma or degree in a food related or bio-science discipline, or successful completion of a food related or bio-science higher education course or equivalent;
• Detailed and customer-oriented with strong interpersonal skills and a team player Excellent communication, report writing, presentation and analytical skills
• Willing to travel local/overseas for conducting audits;
• Computer literacy for MS Word, Excel, and PowerPoint;
• Professional training will be provided;
• Be able to work independently with high level of initiative and resourcefulness
• Minimum 4 years of work experiences in the food or associated industry including at least 1 year full time work in Quality Assurance or food safety functions in food production or manufacturing, retailing, inspection or enforcement or the equivalent;
• Preferable with prior food safety management system auditing experience
• To have knowledge of relevant food regulatory requirement;

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:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role

Accounts Executive, Accounts Payable

As the Accounts Executive at Four Seasons Hotel Singapore, you will be integral in ensuring the efficient and accurate processing of accounts payable transactions. If you are a dedicated and detail-oriented individual with a passion for finance and hospitality, we invite you to join our finance team.

What you will do

• Vendor Reconciliation:Monitor outsourced vendors for timely reconciliation of suppliers’ statements of accounts against our accounting records.
  Promptly resolve any discrepancies identified during the reconciliation process.
  
• Documentation and Filing:Maintain well-organized alphabetical files of vendors, containing complete invoices and supporting documents attached to correlated cheques for easy access after payment.
  Scan suppliers' invoices to the outsourced vendor for verification.
  
• Payment Processing:Ensure all payments are accurate, duly authorized (approved PO), and supported by evidence (i.e. invoices, delivery slips, receipts and Accounts Payable stamp).
  Complete wire authorization forms for transfers, ensuring proper sign-off by authorized personnel with the supported documents.
  Prepare manual cheques for payment.
  
• Standing Orders and Approvals:Maintain a list of standing orders for electronic disbursements, obtaining approval from cheque signatories with a copy attached to bank reconciliations. With details of the date of payment, payee, amount and description of payment and at the beginning of each month in advance of the standing payment.
  
• Reports and Petty Cash:Verify and process expense reports and petty cash reimbursements, ensuring compliance with key controls.
  Run required reports at month-end to close the Accounts Payable cycle.
  
• Accruals and Expense Management:Ensure accurate accrual and expense management, including proper documentation for goods received and services provided but have not been invoiced.

What you bring

• Diploma in Accounting or recognized professional accounting qualifications.
• Similar experience in a hotel setting is preferred.
• Ability to work in a prudent, and organized manner.
• Hands-on and detail-oriented approach.
• Team player with excellent communication and interpersonal skills.
• Ability to work independently and effectively under pressure to meet deadlines.
• Commitment to learning and continuous improvement.
• Due to work visa regulations and restrictions, the position is open to Singaporean applicants only

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 the incumbent to work from Mondays to Fridays, 8.30 am to 6.00 pm.

Job Highlights

• Career Development Opportunities
• Duty Meals, Birthday Leave and Flexible benefits
• Complimentary Room Nights
• Discounted Room and Dining Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Key Responsibilities

• Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
• Ensure all dishes are made according to the restaurant’s recipes, maintaining the authenticity of Korean BBQ cuisine.
• Ensure that meats are grilled to perfection, taking into account customer preferences for cooking levels.
• Manage kitchen operations, ensuring that the kitchen runs efficiently during service.
• Present dishes attractively, maintaining a high standard of food aesthetics and quality.
• Any other ad-hoc duties as assigned

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)

Company: Doctor Clean Pte Ltd

Location: Singapore

Working Hours:

• Shift options: 8am to 8pm or 10am to 10pm
• 2 break time each day
• 5-day work week

Compensation:

• Salary Range: $1,900 - $2,100 (with potential for additional benefits based on experience)
• For foreign applicants: A separate package inclusive of accommodation allowance and transportation will be provided.

Job Description:
Doctor Clean Pte Ltd is looking for a dependable and diligent Restaurant Helper to join our team. The ideal candidate will assist in maintaining cleanliness and efficiency in a restaurant setting, ensuring a comfortable experience for all customers. This role requires punctuality, physical fitness, and effective communication skills in English.

Responsibilities:

• Clear tables promptly after customers leave
• Dishwashing duties as needed
• Regular mopping, sweeping, and upkeep of restaurant areas
• Cleaning and sanitizing of restroom facilities
• Assisting with order taking and serving food to customers

Requirements:

• Must be physically fit and able to handle tasks that involve lifting and moving heavy items
• Good time management and punctuality
• Proficient in English to communicate with customers and team members effectively

Benefits:

• 2 meals provided daily during shifts
• A friendly and team-oriented work environment

If you are a hard-working and reliable individual interested in joining a team that values quality and service, we encourage you to apply!

We, Lucky Cafes Pte Ltd, are searching for an experienced- skilled chef to deliver exceptional dining experiences that exceed customers’ expectations. The chef will cook meals, prep ingredients, and ensure our high safety and cleanliness standards are met. The chef will also provide strong leadership to other kitchen staff, delegating tasks and providing guidance. Our food taster is multi nationalities

Objectives of this role

• Create delicious meals, appetizers, sides, and desserts
• Maintain high standards for our food and equipment, helping us determine what needs to be ordered or repaired in advance
• Create and prepare new menu items or specials, as needed
• Take our menu and reputation to the next level by leveraging your expertise, industry knowledge, and culinary creativity
• Ensure that food safety and sanitation standards are met at all times
• Take charges all of reserved or instant order request for walk in and catering

Responsibilities

• Analyse the menu and oversee kitchen setup and ingredient prep, delegating tasks as needed
• Oversee kitchen operations, ensuring that everything runs smoothly and customers receive their food in a timely manner
• Cook entrees and prepare other menu items such as Pho, appetizers, salads, dressings, sauces
• Ensure that food is unspoiled and kitchen equipment is functional, ordering supplies and restocking ingredients as needed
• Train new kitchen staff in operations and techniques, providing guidance, and instruction
• Oversee the cleaning and sanitizing of kitchen equipment and workstations

Skills and qualifications

• Advanced knowledge of cooking and food preparation techniques
• Excellent communication skills and enthusiasm for teamwork
• Familiarity with a range of kitchen equipment
• Comfort studying a recipe, determining appropriate steps, and delegating tasks accordingly
• Strong leadership skills and an ability to provide clear instructions to other members of the kitchen staff
• Certification relevant to state or country of employment, such as a food handler certificate

Preferred qualifications

• Culinary degree or on-the-job experience
• Experience in a head of chef position
• In-depth knowledge of food safety and sanitation regulations
• Familiarity with the restaurant industry and the latest industry news
• Strong sense of culinary creativity
• Experience cooking with diverse ingredients

Job Descriptions

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Job Requirements

• Minimum 2 years of working experience in restaurant or hospitality industries
• Possess Basic Food Hygiene Certificate
• Meticulous, team player with a positive attitude
• Passion for food, creative & result-orientated
• 5.5 days work/ week

Benefits

• $400 medical reimbursement per year
• T shirt
• Staff meal

Working Hours

• 5.5 days work / week

We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently.

Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

Responsibilities

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Process payroll for all restaurant staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

Requirements

• Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry
• Familiarity with restaurant management software
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)
• Certification in hospitality is a plus

• Ghim Moh / Yew Tee (Near MRT!!!)
• UP $1840 + Yearly PWM Bonus!

Job Scope:

• Clear used cutlery and sort them to send for dishwashing.
• Clean and clear tables, floor and kitchenware.
• Waste removal.

Benefit:

• Gross salary payment 2 times per month
• Medical / Dental claims
• Training provided
• Uniform provided

WhatsApp NOW❗️❗️❗️ https://wa.me/92330188

Position Overview:

The Talent Acquisition Executive (F&B) is responsible for managing the end-to-end recruitment process, specifically for the Food & Beverage (F&B) sector. This role focuses on sourcing, screening, and hiring suitable candidates for various F&B roles, including but not limited to chefs, wait staff, kitchen personnel, and management positions within the organization. Reporting to the Human Resource Manager (HRM), the Talent Acquisition Executive ensures that the organization attracts and retains top talent, meeting staffing needs while supporting the F&B business' operational requirements.

Responsibilities:

Talent Acquisition for F&B Roles:

• Work closely with the HRM and F&B department managers to understand hiring needs for various positions such as chefs, service staff, kitchen assistants, and restaurant managers.
• Develop and post job advertisements on relevant platforms, targeting candidates for F&B roles.
• Utilize various sourcing channels such as F&B job boards, culinary schools, recruitment agencies, and employee referrals.

Screening and Interviewing:

• Review and shortlist resumes based on job requirements specific to the F&B industry.
• Conduct phone screenings and in-person interviews to assess candidates' skills, experience, and cultural fit within the restaurant or F&B environment.
• Collaborate with F&B managers during the interview process to ensure alignment with departmental requirements.

F&B Industry Networking:

• Build and maintain relationships with culinary schools, F&B associations, and hospitality recruitment agencies to develop a robust talent pipeline.
• Attend F&B job fairs and networking events to attract top talent.
• Continuously update the recruitment pool with candidates specializing in the F&B sector.

Data Management and Reporting:

• Track and maintain records of all recruitment activities for F&B roles.
• Provide regular reports to HRM on key recruitment metrics such as time-to-hire, cost-per-hire, and source effectiveness.
• Update applicant tracking systems (ATS) and ensure all candidate data is accurately maintained.

Compliance and Best Practices:

• Ensure all recruitment practices comply with local employment laws and industry-specific regulations, such as food safety certifications and employment permits for foreign workers.
• Stay updated on F&B recruitment trends, labor market developments, and salary benchmarks within the industry.
• Optimize recruitment processes to improve the efficiency and effectiveness of hiring for F&B roles.

Onboarding Support:

• Coordinate with HR and F&B management to ensure new hires are onboarded effectively, including scheduling of training programs related to food hygiene, customer service, and F&B operations.
• Handle new hire documentation and ensure smooth communication regarding onboarding schedules.

Tanglin Gin Jungle

A bar & restaurant owned and run by the same passionate people of Tanglin Gin - Singapore’s first Gin Distillery. Tanglin Gin - Singapore’s first distillery has relocated to a central area with a F&B front, showcasing our products through hospitality, masterclasses and distillery tours with the aim to grow our brand organically. We produce an assortment of spirits (focused on but not limited to gin) and are looking for a motivated and responsible individual that will help us grow our F&B arm of the business.

Job Summary

We are seeking a highly motivated and experienced Operations Manager – Bar & Restaurant, to lead our restaurant team and ensure the smooth operation of our establishment. The ideal candidate will have a passion for the hospitality industry, exceptional leadership skills, and a proven track record in managing restaurant operations. As the Operations Manager – Bar & Restaurant, you will be responsible for achieving financial goals, enhancing customer satisfaction, and fostering a positive work environment for staff.

Key Responsibilities

Leadership & Management

• Oversee daily restaurant operations and ensure high standards of service and product quality.
• Be present active on the floor, leading by example.
• Recruit, train, and mentor staff, creating a strong team culture and promoting professional development.
• Develop and implement effective strategies to improve employee retention and morale.
• Consistently review SOPs of setting up, closing the bar and restaurant as well as service sequence.
• Work closely with kitchen partners, providing feedback where necessary, and participating in weekly meetings to share feedback and bridge relationships with the brand and the leasee/partner
• Conduct monthly 1-1’s with all members of the front of house team, gathering operational feedback and providing feedback for personal development of individuals.
• Facilitate weekly 1-1 with General Manager, providing relevant reports and insight

Financial Management

• Manage the restaurant’s budget, including payroll, purchasing, and inventory control, setting up systems to analyse variances to achieve revenue goals.
• Monitor financial performance and prepare financial reports, analyzing trends to optimize profitability.
• Develop sales forecasts and set targets to achieve revenue goals.

Operations Management

• Oversee daily operations, ensuring that service standards, health and safety regulations, and industry best practices are consistently met.
• Manage all aspects of bar and restaurant operations, including inventory management, ordering supplies, and cost control.
• Develop and implement effective operational procedures to optimize efficiency and improve guest satisfaction.
• Conduct Distillery Tours and Cocktail Masterclasses as and when required in the bar team’s absence.
• Fine tune the experiences and offerings of the venue and brand to enhance positive guest experiences.

Customer Experience

• Monitor guest satisfaction and resolve any issues or complaints promptly, including raising the bar for review platforms such as Google Reviews and TripAdvisor.
• Implement programs to enhance the overall dining experience and encourage repeat business.
• Ensure that all health and safety regulations are adhered to for the comfort of guests and employees.
• Work with marketing and reservation platforms to ensure a seamless booking experience, thereafter setting a customised email to thank guests for visiting as well as collect feedback.

Marketing & Community Engagement

• Collaborate with the marketing team to promote the restaurant through various channels such as Klook, Pelago, Seek Sophie and Venuerific, including social media and local events.
• Collaborate with marketing team and bar operators to develop promotional materials and campaigns for special events and season offerings.
• Establish and maintain positive relationships with suppliers and the local community.
• Stay updated on industry trends and competitor activities to inform strategic decisions.

Menu Development

• Work closely with the bar team and HQ to create and update the menu as needed.
• Develop and oversee the bar’s beverage programme, including cocktail and drink specials, ensuring quality, innovation and brand alignment by launching limited time cocktails with festivities or beverage related events such as “Negroni Week”, “World Gin Day” etc.
• Train staff on beverage knowledge, including wines, spirits and cocktails to enhance guest recommendations and staff confidence.
• Monitor product mix and log in data for analysis, to better understand development of the next menu as well as to create par levels to optimise holding cost.
• Monitor food quality and presentation, ensuring a consistent eating experience.

Qualifications

• Bachelor's degree or Diploma in Hospitality Management, Business Administration, or a related field preferred.
• Proven experience as a Operations Manager or in a similar role within the bar and restaurant industry
• Strong leadership abilities and excellent interpersonal skills.
• In-depth knowledge of restaurant management software and financial, payroll, and HR systems.
• Ability to analyze company performance and develop strategies for growth.
• Exceptional communication, organizational, and problem-solving skills.
• Flexibility to work evenings, weekends, and holidays as needed.

Benefits

• Competitive salary and performance-based incentives.
• Health insurance.
• 15 Days annual leave
• Monthly bottle of Gin/Liqueur of choice from the distillery
• Opportunities for career advancement within a growing company.

Job Title: Food Technologist (Frozen Food Manufacturing Company) ID9115
Location: Pandan Loop
Working Hours: Mon to Fri 7:30am - 4:30pm, Sat 7:30am - 11:30am (alternate sat after probation)
Basic Salary: $3000-$3500

Benefit:
*AWS & variable bonus provided with AL 14 days

Job Description:
• R & D of new products and food tasting and testing
• Lead and manage a team of production workers and manage daily production process
• In charge in procurement and cost control and liaise with SFA
• To comply to safety regulations and security measures for warehouse operations
• Ensure compliance of all raw materials and finished product Maintain hygiene and safety in the workplace

Requirement:
•Degree in Food science OR Food technology with no experienced are welcomed to apply

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.