Total 134 F&B / Tourism / Hospitality job vacancies in caa changi airport terminal 2

As Chef De Partie (Pastry), you’ll organize kitchen operations whilst supervising junior team members. You will also be preparing our delicious pastries- helping to create memorable experiences for guests whenever they hold their events in our hotel.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Works with superior in the preparation and management of the department’s budget and is aware of financial targets
• Recycles where-ever possible and enforces cost saving measures to staff
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Prepare and design new pastries and cakes
• Communicates politely and display courtesy to guests and internal customers

What we need from you

• GCE O level qualification
• At least 2 years of experience working in the kitchen
• Prior knowledge to food safety

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Job Description

• Assist in food preparation

• Verify that prepared food meets requirement

• Adhere to safety procedures

• Handle equipment, appliances, supplies and tools

• Prepare and cook customer’s food order

• Maintain cleanliness and the hygiene of the kitchen

• Understanding with and complying with the mandatory hygiene standards and requirements

• Assist in dishwashing duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast paced and demanding environment

• Willing to work shifts, weekends and public holidays

General Job Description

Are you passionate about providing exceptional guest experiences in a unique airport setting? Plaza Premium Lounge Group, a global leader in airport hospitality, is seeking dedicated individuals to join our team as Guest Service Officers at our Transit Hotel in Singapore Changi Airport. As a Guest Service Officer, you will play a vital role in ensuring that travelers enjoy a comfortable and relaxing stay during their layovers.

Job Responsibilities:

• Greet, receive and bid farewell guests in the front reception counter.
• Thoroughly understand and adheres to proper credit, check- cashing, and cash handling policies and procedures.
• Process guest check- in and outs.
• Collect payment from guests, at the front reception counter before letting them enters the Hotel/ Lounge.
• Assist guests with their Hotel/Lounge Facilities.
• Uses proper telephone etiquette.
• Performs cashiering tasks like bill / invoice settlement, posting charges to the guest, foreign currency exchange etc.
• Maintains the cleanliness and neatness of the front desk area.
• Reports any unusual occurrences or requests to the manager or superior.
• Assists in preregistration and blocking of rooms for reservations.
• Understands room status and room status tracking.
• Knows room locations, types of rooms available, and room rates
• Knows the location and types of available rooms as well as the activities and services of the property.
• Coordinates room status updates with the housekeeping department by notification housekeeping of all check outs, late checkouts, early check-ins, special requests, and day use rooms.
• Works closely with the housekeeping department in the keeping room status reports up to date and coordinates requests for maintenance and repair work.
• Any ad-hoc tasks assigned by the superior and the management.

Requirements:

• Graduate in Hospitality/ Tourism Management or related fields
• Previous experience in hotel operations is a plus.
• Outgoing, good interpersonal and communication skills
• Ability to work independently and as part of a team.
• Excellent command of spoken and written English
• 5 days work week and must be able to work on shift, including weekends and public holidays

Job Summary: The Head Chef plays a pivotal role in our culinary operations, overseeing all aspects of kitchen management and culinary excellence. This position requires a dedicated and skilled professional who can lead, inspire, and drive the kitchen team to consistently meet and exceed the highest food preparation standards. The Head Chef will also contribute to strategic planning, budgeting, and decision-making as a vital member of the leadership team.

Key Responsibilities:

Culinary Leadership:

· Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed established food preparation standards.

· Instruct and ensure adherence to well-defined recipes while constantly seeking opportunities for cuisine improvement.

· Display exceptional leadership by fostering a positive work environment, counseling employees as needed, and maintaining a professional approach to management.

· Provide direction for all day-to-day kitchen operations.

· Understand employee roles to perform duties in their absence or determine appropriate replacements.

· Set performance standards, monitor performance, and provide guidance to subordinates.

· Utilize strong interpersonal and communication skills to lead and influence kitchen staff.

· Advocate sound financial and business decision-making while demonstrating honesty and integrity.

· Promote service behaviors that exceed customer satisfaction and retention expectations.

· Improve service quality by communicating with staff, understanding guest needs, and providing guidance and coaching as required.

· Delegate tasks to develop supervisors and subordinates, setting clear goals and objectives.

· Review staffing levels to ensure they align with guest service, operational needs, and financial goals.

· Actively participate in menu development and maintain accurate costing records for all dishes.

· Determine food presentation and create decorative food displays.

· Recognize and uphold superior quality in products, presentations, and flavors.

· Ensure compliance with food handling and sanitation standards.

· Maintain proper food product handling and temperature control.

· Oversee the maintenance and functionality of kitchen equipment in line with health department and hotel standards.

· Review guest satisfaction feedback and data for areas of improvement.

· Collaborate with the purchasing department to acquire necessary goods and services.

· To manage Food costing effectively top comply to target C.T.C

· Ensure consistent food preparation and adherence to departmental appearance and quality standards.

· Maintain grooming and hygiene standards for kitchen staff.

· Ensure kitchen staff maintain required food handling and sanitation certifications.

· Uphold proper purchasing, receiving, and food storage standards.

· Interact with guests to obtain feedback on food quality, presentation, and service.

· Handle and address guest problems and complaints effectively.

· Maintain quality in receiving, storage, production, and food presentation.

· Schedule sufficient staffing levels to meet business demands.

· Enforce safety procedures for kitchen and food servers.

· Review daily food cost reports with key team members.

· Oversee weekly and monthly schedules to meet forecasts and budget.

· Attend daily morning meetings and administrative sessions.

· Identify developmental needs of kitchen staff and provide coaching and mentoring.

· Train kitchen associates in cooking fundamentals and plate presentations.

· Conduct interviews and hire new kitchen applicants.

· Review finished products for quality and presentation before serving.

· Perform additional duties as requested by hotel management.

· Ensure disciplinary procedures and documentation align with hotel operational standards and policies.

· Train and develop team members including regular food tasting with targeted menus

· Attend and conduct Food Costing Meetings with Clients and Team.

As a director:

· Develop long-term strategic plans to achieve organizational goals and objectives.

· Provide guidance, direction, and support to the team to align with the organization's vision.

· Oversee budget allocation and financial decisions to ensure efficient operations.

· Make critical decisions impacting the organization's growth and success.

· Manage stakeholder relationships, including board members, investors, clients, and employees.

· Evaluate department and project performance and implement improvements.

· Identify and mitigate potential risks.

· Create and manage the kitchen's budget, control food costs, and labor expenses.

· Ensure dishes leaving the kitchen meet taste, presentation, and portion size standards.

· Collaborate with restaurant management, suppliers, and other departments to ensure smooth operations.

· Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.

· Provide regular updates to higher management or board members on organizational performance.

· Ensure adherence to ethical standards and corporate governance principles.

Qualifications, Skills and Abilities::

· Minimum 8 years of experience

· Expert in international cuisines

· Specializing in seafood cuisine will be added advantage

· Specializing in fusion cuisine will be added advantage

· Strong leadership and management skills

· Excellent culinary skills and creativity

· Effective communication and interpersonal skills

· Financial acumen

· Attention to detail

· Problem-solving and decision-making abilities

· Commitment to quality and safety

· Flexibility and adaptability

Summary:

You will be a key lead member of our vibrant team, responsible for leading, curating and crafting an array of premium cuisines, and providing exemplary customer service. Your role will involve leading and managing the team, training junior, and ensuring a seamless operation to enhance our guests' dining experience.

Key Responsibilities:

• · Ensures the efficient and profitable management of the restaurant
• · Keeps the CEO of The Restaurant up to date with relevant issues in the restaurant and gets their input and advice where necessary
• · Ensures that the stock take figures are completed and accurate as per company requirements
• · Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• · Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• · Supervises the opening & closing of the restaurant
• · Ensures the proper cleaning and lighting and the uplift of all restaurant areas
• · Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• · Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• · Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• · Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• · Manages the restaurant staff working schedules
• · Motivates and develops staff, in order to encourage their professional development
• · Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• · Handles guest problems and complaints and grievances
• · Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• · Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• · Responsible for all aspects of Front-of-House operations at the outlet, including the supervision of the restaurant management team, service, bar, and hostess teams, in carrying out their roles and responsibilities.
• · Work closely with the Executive Chef and Back-of-House team in ensuring smooth service.
• · Always maintain robust communications between both teams, including attending weekly meetings and regular follow-ups
• · Ensure Front-of-House team’s participant and engagement in CSR and sustainability activities
• · Develop, train, and promote employees with potential to grow within the outlet
• · Ensure adherence to policies and procedures outlined in Employees’ Handbook and training materials
• · Uphold stringent customer service standards upheld by management and to propose improvement plans to mitigate shortfalls
• · Review customer service standards audit with the Operations Evaluation & Analysis team and implement corrective action plans to improve overall customer journey and experience
• · Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• · Investigate and resolve guest complaints in a prompt and professional manner. Ensure proper documentation are in place for follow-up and have a structured plan in place to reduce similar complaint in the future.
• · Constantly monitor and drive initiatives to drive ranking on various platforms, such as TripAdvisor, Google Reviews
• · Ensure that the guests’ profile in the customer database is updated with the latest information and all staff on service are aware of guests’ preferences and needs.
• · Work closely with the Executive Chef to curate, launch and track success of a year-long roster of promotional menu/items in line with property-wide campaign and/or with corporate initiatives.
• · Conduct regular reviews of menu and promotions (including pricing, drink pairings, taste, feedback from guests, etc) with the Executive Chef, to constantly push for, and deliver a dining experience that is best in class.
• · Develop and execute a marketing strategy with the Management Marketing Team to drive higher foot traffic and PR mileage for the restaurant. Take the initiative to monitor all marketing and social media channels and analyze the return of investment (“ROI”) of marketing campaigns.
• · Create a safe and clean working environment by emphasizing importance of workplace safety and hygiene, and ensuring employees are sufficiently trained on such aspects.
• · Perform weekly Front-of-House inspections, where needed, to follow up on critical repairs and addition & alteration works, in collaboration with Facilities.
• · Work closely and lead restaurant team to increase outlet’s productivity and efficiency. Review operating results with the restaurant management team and present monthly P&L results with CEO.
• · Prepare and be held accountable for outlet’s budget, forecasts, and CAPEX requirements.
• · Ensure all cashiering procedures are processed in compliance with accounting standards and in a timely manner.

Qualifications/ Skills and Abilities:

• · Minimum 8-10 years’ experience in a renowned restaurant group, luxury hotel chain, high-end fusion restaurant.
• · Relevant certifications or degrees in hospitality management or a related field.
• · Proven experience in restaurant management, preferably in a high-volume, upscale dining environment, local experience is a must and international experience will be ideal.
• · Strong leadership and communication skills with a passion for creating a positive and vibrant team culture.
• · Excellent problem-solving abilities, adaptability, and a proactive approach to challenges.
• · Financial acumen and experience in budget management.
• · Possess a comprehensive set of F&B service and operations skills
• · Enjoys problem solving and able to think outside-the-box in difficult situations.
• · Team oriented approach to management with a mindset of open communications.
• · Capable of building and managing relationships with multiple departments as well as key customers.
• · Administration knowledge of F&B operations and quality management
• · Proficient in Microsoft Office programs.
• · Have a well-groomed, professional appearance

Additional Information

· Salary: $5,000 – $7,500 (Based on Experience)

· Location: Changi Village

· Comprehensive Health Insurance

· Opportunity to work in a prestigious rooftop restaurant with stunning sea view.

· Leadership and career growth opportunities.

· Training and development programs to enhance your bartending skills.

Job Description

• Possess good man-management, decision-making, problem solving, communication and training skills;
• Be able to promote team-building spirit within the work place;
• Be able to assist in planning roster and deployment of staff;
• Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
• Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
• Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
• Be able to ensure that staff adhere to HACCP and medina food safety requirements;
• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Monitor the performance of machines/equipment and report any malfunction;
• Prepare adhoc special requests for dishing last minute.

Job Requirements

• Preferably with minimum 8 years of relevant experience as a chef
• Able to use the computer for emails, MS Office, and systems related to areas of work
• Possess good decision-making, problem-solving, communication and training skills
• Have strong knowledge of different types of cuisine plus the various derivatives and be able to prepare for presentation
• Be able to promote team-building spirit within the work place

Food Assembly Assistant reports to Catering Supervisor (Pre-set) through the Catering Officer and his/her duties are as follow:

1. Preset Business, Premium Economy and Economy class meals on trays according to airline's specifications.

2. Collect all the required food items for preset.

3. Collect bins of clean airline equipment from equipment staging area.

4. Operate the assembly conveyor belts and put the required food items and service wares on the trays based on the ETD of the flights.

5. Refer to flight checkout sheet, photo specs, and special meals table during preset.

6. Label carts according to Equipment Loading Plan.

7. Inform the Foodbank OA to page for any items shortages.

8. Collect all balance preset items and return them to Foodbank and TA Sub-store.

9. Ensure that the conveyor belt and the surrounding work area are neat and tidy before leaving the work place.

10. Follow safety and health procedures at workplace;

o Not endanger yourself and your colleagues;

o Not tamper with safety devices, or perform wilful or reckless acts;

o Report unsafe work conditions, behaviours and workplace incidents (regardless of whether an injury has taken place); and

o Provide suggestions to improve safety and health at work

11. Perform such other duties as directed from time to time by the Catering Officer & Catering Supervisor (Pre-set).

Requirements:

• Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Be able to work shift;
• Cross deployed across sections in Food Solutions when required

Job Description

You will be working in a commercial kitchen performing the below functions:

• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction;

Requirements

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in preparation of different cuisines
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work

Job Description

You will be working in a commercial kitchen preparing inflight meals for airline clients, with the following responsibilities:

1. Be able to plan and produce meals according to tasks assigned by Chef-in-charge;
2. Ensure products received meet expectations;
3. Follow orders in productions of meals as directed to the quality expected by customers, complying to food safety and hygiene regulations;
4. Ensure and adhere to HACCP, Medina food safety requirements, and all hygiene procedures

Job Requirements

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Be able to work shift;
• Willing to be cross deployed across sections in Food Solutions when required;
• Preferably with minimum 2 years of relevant experience in hotel food and beverage business;
• Have good knowledge in preparation of different cuisines;
• Have the ability to work in a large brigade with a multi culture team;
• Be prepared to undergo a practical test to display his/her culinary skills.

Job Description and Requirements

Roles and Responsibilities

Responsibilities:

· Responsible for staff scheduling, including work assignments/employee breaks.

· Responsible for managing store hygiene

. Cashier at the front desk and assist with serving dishes

· Plan and execute activities to improve efficiency, quality and reduce waste.

· Perform production resource planning based on logistics planning, order volume and inventory management for each store.

Requirements:

. Experienced F&B SUPERVISOR

· At least 2 years of relevant F&B work experience

· Able to start work immediately or in a short period of time.

· Proficient in English and Mandarin, able to communicate with guests.

Roles & Responsibilities

- Manage day to day operation

- providing and demonstrating task instructions, keeping attendance, and measuring key performance indicators

- Ensure safety compliance, quality control of equipment

- Develop training materials and conduct training session

- Monitoring the performance of the employees

- Experienced with making coffee

Requirement:

- at least 2 years in F&B industry before

- able to work in foodcourt

- able to work on weekends

- patient & easygoing personality

• Leadership and Team Management:Strong leadership skills with the ability to motivate and manage a team.
  Experience in hiring, training, and supervising staff.
  
• Customer Service:Exceptional customer service skills.
  Ability to handle customer complaints and resolve conflicts effectively.
  
• Financial Acumen:Strong understanding of financial management, including budgeting, forecasting, and cost control.
  Experience in managing inventory and ensuring cost-effectiveness.
  
• Operational Skills:Proficiency in restaurant management software and Point of Sale (POS) systems.
  Ability to oversee daily operations, including opening and closing procedures, ensuring health and safety compliance, and maintaining high standards of cleanliness and organization.
  
• Marketing and Sales:Experience in developing and implementing marketing strategies to increase sales.
  Ability to plan and execute special events and promotions.
  
• Communication:Excellent verbal and written communication skills.
  Ability to effectively communicate with staff, customers, and suppliers.
  
• Problem-Solving:Strong problem-solving and decision-making skills.
  Ability to handle unexpected situations calmly and efficiently.
  

You will be part of the team to plan and provide Hospitality Services for visitors to events organised by Experia Events Pte Ltd. Scope of work will include but not limited to the following:

• As an effective lead to oversee the planning and management of hospitality for hosted VIPs and dignitaries, including air travel and hotel accommodation.
• Liaise closely with local and foreign government bodies (e.g. ministries, statutory boards, embassies), and commercial vendors to ensure hosted guests have a positive experience.
• Develop a strong network of service providers and partners, building good rapport, and maintaining high level of communication with stakeholders.
• Navigate complex hospitality issues and find effective solutions that meet the needs, expectations, and standards of end-to-end hospitality for visiting delegations.
• Contract and appoint official hospitality vendors (e.g. travel agent, hotels) for hosted delegations.
• Maintain a strong awareness of hospitality industry developments and trends to ensure the provision of high standards, innovation, and efficient hospitality for events.
• Constantly review processes and procedures and make recommendations to the Management to improve operating efficiency.
• Form and train effective support teams comprising interns/temp staffs to support the hospitality aspect for key events.
• Manage the administration and finance for the hospitality provisions for events.
• Assist in running Experia Hospitality Services, including but not limited to setting up administrative procedures and processes to manage partners, customers, and operations.
• Support the planning and execution of events and activities that promote our services.

Requirements:

• Degree or Diploma holder. Applicants with experience in related field may have an advantage in their application.
• Strong organizational skills with the ability to multi-task and prioritize effectively.
• A proactive and flexible attitude, with a willingness to take on new challenges and learn on the job.
• Proficient in MS Office, particularly in MS Excel and MS PowerPoint.
• Write and converse well in English. Able to communicate comfortably with foreigners.
• Willingness to work long hours a few weeks prior to events.

Interested applicants, please send in your resume to [email protected]

Summary

This position is responsible for directing, monitoring, and supervising the day-to-day activities of all sections within the Front Office and other operational departments of the Hotel, including the business center. The Duty Manager ensures smooth operations and customer service satisfaction in line with the established standards and policies of the Hotel.

Responsibilities

1. Responsible for ensuring the proper, efficient, and profitable functioning of the Hotel.

2. Supervise sections in the Front Office, including reception, cashier, telephone, reservation, and baggage services. Monitor staff members’ conduct and job performance and to project a positive corporate image to guests.

3. Provide prompt, courteous, and efficient service to guests and handle guest complaints with tact and diplomacy. Assist in guest check-ins and check-outs.

4. Assist in inspecting rooms assigned to VIPs before their arrival, escort VIPs to their rooms and ensure complimentary amenities are provided. Inform relevant departments about VIPs’ arrival.

5. Check the Logbook for messages and follow up actions at the beginning of each shift. Issue keys to authorized personnel only and initiate correspondence regarding enquiries, reservations, and complaints. Monitor housekeeping discrepancy reports and take corrective actions when necessary.

6. Handle security-related matters, such as directing guests reporting incidents or theft and addressing guest conduct issues with the Security Department.

7. Maintain the cash float amount according to expected occupancy. Authorize rate and room changes, paid outs, cash advances, and acceptance of cheques following procedures and credit policies.

8. Take charge of training all reception staff members, include planning, organizing and conducting on-the-job training.

9. Conduct spot checks on outlets in the absence of the Outlet Manager.

10. Monitor room inventory closely to maximize room utilization and generate higher revenue. Collaborate with Sales to optimize revenue and occupancy from group allotments.

11. Take on the responsibility of evacuating staff members and guests during a fire in the absence of the Safety & Fire Manager. Attend CERT training as required by law and regulations.

Requirements

1. Minimum a Diploma holder with at least 5 years’ experience in a similar capacity.

2. Demonstrated strong business acumen, effective leadership skills, and a proven track record of driving results with teams.

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO MAKE COFFEE AND TEA AT COFFEESHOP STALL

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE DRINKS

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO MANAGER DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the the coffeshop and assist supervisor and manager on any complains

8. Purchase of daily goods within budget guidelines and to the highest standard

9. Able to work long hours

10. Able to work night shift

Responsibilites:

• Handling of Reception / Front Desk duties including but not limited to checking-in and checking-out of hotel guests.
• Provide courteous and efficient service to all hotel guests.
• Ensure that all telephone calls are handled promptly.
• Be familiar with all room types and rates in the hotel and their availability status; so as to up-sell whenever possible.
• Handle cashiering functions and adhere to the hotel’s Standard Policies & Procedure.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to the supervisor for further follow up where necessary.
• Be familiar with hotel facilities and functions as well as major city attractions and events so as to provide guests with accurate information as requested.
• Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.

Requirements:

• A minimum Diploma qualification in any field.
• Relevant work experience will be duly considered.
• Willing to work rotating shifts.
• Positive attitude with an outgoing personality and good communications skills.
• Preferred experience in the hospitality industry along with familiarity of the Opera system.

Responsibilites:

• Work closely with the Assistant Manager and provide courteous services to guests and responds efficiently and tactfully to guests' complaints, requests and enquiries
• Liaise closely with Concierge, Reception and Front Office cashier on guests' arrivals and departures
• Establish contacts with house guests/ long staying guests and renders assistance when neccessary
• Make courtesy calls to guests
• Requisite and keep stock of promotional materials for daily operations
• Ensure efficient and courteous services in baggage, transport handling and general enquiries

Requirements:

• O-Level or equivalent
• Willing to perform rotating shifts
• Positive attitude with outgoing personality and good communication skills
• Experience in hospitality and knowledge of Opera will be advantageous

Prata Making and Cooking, Nool Pratha Bun Pratha, Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai Cook South Indian Tiffins Cook South Indian Lunch Meals Cook South Indian Dinner, Dishes Cook North indian Lunch Thali Cook North indian Dinner Dishes Cook North and South Indian snacks Cook Hyderabad Briyani Cook Malabar Briyani cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments:

Minimum 5 Years experience in the kitchen room. No formal Education. Is willing to work shift hours, Weekends and Public holidays. Knowledge of best cooking practices you get joy from cooking. Company uniform all the times of working place. Enjoy planning, organizing and problem solving

We are on the lookout for like-minded team players to join our unique restaurant at Jewel Changi Airport!

A Bornean themed restaurant - first in Singapore - that offers creative Bornean cuisine and cocktails by a lively team.

Roles and Responsibilities:

- Assist with food preparation and cooking tasks.

- Clean and sanitise kitchen equipment and utensils.

- Dishwashing, cleaning kitchen premises.

- Help with inventory management and stock rotation.

- Follow the instructions of senior kitchen staff.

- Maintain a clean and organised kitchen workspace.

- Assist in basic food plating.

Requirements:

- No prior experience required; training will be provided.

- Ability to work in a fast-paced kitchen environment.

- Willingness to learn and contribute to the kitchen team.

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

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

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

4, Ensure strict health and hygiene practices.

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

instruction manuals.

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

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

load, sharp objects, hot objects etc.)

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

Service or equivalent.

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

10,Must be able to work extra hours or weekend if needed

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

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

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

4, Ensure strict health and hygiene practices.

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

instruction manuals.

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

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

load, sharp objects, hot objects etc.)

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

Service or equivalent.

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

10,Must be able to work extra hours or weekend if needed

Responsible for food preparation and cooking to standard operating procedures;
Ensure smooth operations and allocation of duties within the kitchen;
Ensure that all orders are fulfilled in a timely manner and to expected standards;
Attend to kitchen-related duties stock- checking and inventory and ordering;
Practice and ensure good hygiene and housekeeping standards within the kitchen;
Ensure food is stored, prepare and presented in a safe and hygiene manner;
Uphold high standards of food quality to ensure customer satisfaction.

58 RECRUITMENT PTE. LTD

19C9772

67026282

Singapore Airlines is seeking an experienced and innovative Food & Beverage (F&B) Director to lead our F&B team within the Customer Experience Division. The successful candidate will be responsible for delivering high-standard of F&B offerings through global curation, thoughtful customization, and trendsetting innovation, with the ultimate goal of delighting our customers.

Key Responsibilities

1. Research, plan, design, and implement initiatives and changes to constantly refresh inflight and lounge product and services.
2. Lead cross-functional teams in planning, competitor research, benchmarking, designing, and trialing new initiatives for product and service enhancements.
3. Plan and implement periodic and seasonal inflight F&B promotions
4. Organize workshops and presentations for culinary partners in Singapore and overseas.
5. Communicate and share the latest global food and hospitality trends to shape innovation in SIA's product offerings.
6. Ensure awareness and adherence to SIA's F&B vision, maintaining consistency and suitability across lounges and aircraft.
7. Manage catering budgets effectively for inflight services, maximizing SIA's interests while balancing customer needs.
8. Lead a team of F&B Executives and Catering Managers in operationalising the above mentioned.

Requirements

1. Background in culinary apprenticeship, culinary degree, or relevant culinary experiences in senior culinary leadership role(s).
2. Minimum 15 years of professional culinary/F&B experience or equivalent in a management position, preferably with more than 8 years in inflight service/catering or high-volume catering environments (Institutional/Stadium/Cruise Line/Banqueting).
3. Extensive knowledge of Asian, Singaporean, Western, and Regional Indian cuisines, trends, products, and service delivery concepts.
4. Good understanding of the airline industry is an advantage.
5. Effective engagement skills with media, public, focus groups, and customers.
6. Strong wine knowledge and understanding of global wine trends and regions.
7. Excellent organizational skills and project management knowledge.

We thank all candidates for your interest in Singapore Airlines, and regret that only shortlisted candidates will be notified.

Job Description

· Assist with recruitment efforts, such as placing job ads, arranging interview and related administrative process

· Work closely with the authorities and ensure compliance of HR policies & procedures in Singapore

· Keeping, maintaining, and updating of personal file / records of employees, increment and renewal of employment contract

· Assist in training and managing of HR software

· Liaising with external parties on ISO, insurance renewal or application related matter

· Preparing and printing of document for the operation

· Partner with HR team members to implement solutions and help scale the business

· Updating databases internally, such as sick and maternity leave

· Involved in MOM applications and duties

· Ad hoc duties as assigned

Job Requirements

· At least 2 years of experience in Human Resource or Administrative role

· Possesses a Diploma in relevant field

· Team Player

· Comfortable to work in a fast-paced environment

· Able to work efficiently with minimum supervision

· Required to go onsite when needed