Total 2,371 F&B / Tourism / Hospitality job vacancies in changi road singapore

Summary of Responsibilities:

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

• Assist the outlet manager on daily Front of the House and Heart of the House operations
• Monitor the reservation status and communicate with culinary team
• Plan and arrange manning to meet business needs
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Offer a personalize guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up on correct procedures implemented by outlet manager as to prevent future recurrence
• Focus on the dining experience for LCAH members
• Ensure that safe working practices are followed including emergency procedures
• Assist Outlet Manager to organize and implement F&B promotions and special functions periodically
• Oversee the stock requisition and usage of operation equipment/supplies
• Maintain and check the outlet’s/heart of the house’s cleanliness and comply with the F&B sanitation and hygiene rules and regulations
• Participate in departmental leadership activities as a member of the team
• Maintain levels of confidentiality and discretion for guests
• Develop own knowledge and skills as a contributing member of the F&B team

Qualifications:

• 1 year F&B management experience
• Experience in similar size/style of 5* hotel
• Diploma in Hospitality Management
• Evidence of Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of colleagues and management
• Service oriented with an eye for details
• Good computer skills and proficient in Microsoft Office-Words & Excel
• Good problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Use sensitivity and discretion in supporting guest needs
• Lead to constantly improve the guest service experience and team performance

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Food & Beverage Guest Services Officer

Summary of Responsibilities:

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

• Check the table setting, cleanliness and side station preparation as per work station assigned prior to start of operation hour on each meal period
• Greet and farewell guests in a friendly, courteous manner
• Offer menu options, offer menu advice and take orders
• Serve food in efficient manner
• Operate and use POS
• Look for ways to upsell and add value
• Act professionally when dealing with guest complaints or problems, and keep manager or immediate superior informed on all matters
• Accuracy in order taking, timeliness in pickup and delivery of menu items
• Cleanliness and work safety in food preparation and service areas
• Perform or assist in the Hosting and Bartender duties whenever is required
• Perform opening shift and closing shift duties as assigned

Qualifications:

• No F&B service experience is required
• Minimum GCE ‘O’ level education
• Read, write, speak English fluently

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Creative menu planning and correct food preparation for each outlets including banquets
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• To be aware of all financial budgets and goals
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Manage associates fairly and take a personal interest in knowing all culinary associates
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strengths and weaknesses and provide timely feedback to the individual
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly
• Assist to set departmental targets and goals, and lead the Culinary team to achieve the goals
• Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
• Work with engineering department to improve on functional operation of kitchens 
• Identify, experiment and implement new technology enhancements to improve work processes
• Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene

• Efficient preparation of dishes and meals 
• Ensure consistent and smooth running of food production 
• Accuracy in recipes, cost control, ordering and stock management  
• Strict adherence to purchasing procedures 
• Leading by examples on all hygiene requirements 
• Regular review of guest comments so that improvement can be driven in VOG 
• Liaison between Food and Beverage departments and rest of hotel effective for guest experience 
• Exceeding customer’s expectation by encouraging and promoting high level of service 
• Present in the Kitchen during service time 
• Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectation   
• Ensure that the kitchen stuff work harmoniously in order to ensure timely production of quality foods 
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings 
• Drive constant service and system improvement, be entrepreneurial 
• Developing strategy for cross-marketing with the aim of increasing profit 
• Use the performance review process to identify and develop talent for growth management performance issues
• Follow guidelines provided in Colleague Handbook  
• Set example to others on personal hygiene and cleanliness on and off duty 
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment 
• Acquire culinary knowledge and skills to grow as a Chef de Cuisine

Summary

This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens.

Job Responsibilities

Operation

• Responsible for kitchen operations for events & functions.
• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Work closely with the Executive Sous Chef & Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Executive Sous Chef & Executive Chef and recommends menu price adjustments.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve quality of food or lower food cost.
• Check the maintenance of all kitchen equipment.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Interview, select and recruit team members.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. 
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. 
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

RESTAURANT 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

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations. 

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Follows through opening and closing duties. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Providing a Leading and Consistent Guest Experience
• Promotes sales through direct guests’ contact. 
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times. 

Management and Leadership of Outlet

• Acts as a mentor and role model to the Food & Beverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge. 
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly. 
• Provides a high level of Safety and Security for guests and colleagues. 
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge. 
• Assists in records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

• Maintain daily mis-en-place and prepare ingredients
• Inspect and clean food preparation areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions
• Adhere to recipes and stock management
• Adjust cooking based on guest preferences

Restaurant Manager Job Description:

We are looking for a results-driven Restaurant Manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations and motivating staff during busy hours. Restaurant Managers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff and gathering feedback from customers.

Job Responsibilities:

• Managing and overseeing daily operations and ensuring compliance with operations standards and procedures.
• Managing restaurant financial objectives by forecasting requirements, and scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.
• Ensure customers' needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximising customer satisfaction.
• Trains and provide ongoing communication to staff and deliver first class service to customers.
• Implement SOPs and all other

Job Requirements:

• Bachelor's degree in hospitality and culinary arts or business management would be advantageous.
• At least 3 years of working experience in restaurant is required for this position.
• Confident and able to work in fast paced F&B environment.
• To comply operation procedures adhoc with all the admin and paperwork requirements.
• Monitoring the quality of the product and service provided, and maintaining financial and administrative records.

Job Descriptions:

• Ensure an ample supply of ingredients and supplies for the restaurant.
• Negotiate with suppliers regarding prices, delivery times, and other procurement conditions.
• Ensure the compliance of the procurement process, following the company's procurement policies and procedures.
• Develop and execute effective procurement plans to meet the daily operational needs of the restaurant.
• Supervise inventory levels, ensuring reasonable stock and timely replenishment.
• Coordinate with other departments to understand the restaurant's ingredient requirements and make timely procurement decisions accordingly.
• Ensure the quality of purchased materials meets company standards and hygiene regulations.
• Handle issues and disputes with suppliers, ensuring a smooth supply chain.
• Assist in budget formulation, control procurement costs, and provide advice on cost-effectiveness. Collaborate with the team to ensure the continuous improvement of food quality and service levels in the restaurant.

Requirements:

• Male preferred, as heavy lifting is sometimes required
• Preference given to candidates with experience in procurement in the food and beverage or related industries.
• Excellent communication and negotiation skills.
• Keen insight into market trends and ingredient quality.
• Familiarity with food safety and hygiene standards.
• Strong teamwork skills, able to collaborate closely with different departments.
• Good problem-solving and adaptability skills.
• Basic understanding of numbers and data analysis.
• Experience in formulating procurement plans and managing the supply chain.

Fill up the application form：

https://masteraccount.typeform.com/to/m2SYkr2w

Come join us to express your Andaz as Team Leader - Host/Hostess (Cantonese Restaurant) if the following describes you.

You will be responsible to provide an excellent and consistent level of service to your customers. The Host/Hostess is responsible to assist with receiving guests in the hotel's restaurants, manages the inventory of the outlet, and assists the service staff whenever necessary.

Your Profile

· Ideally with a relevant Certificate or Diploma in Hospitality or Tourism Management.

· Minimum 2 year work experience in hotel operations or Chinese Restaurant preferred.

· Good customer service, communications and interpersonal skills are a must.

· Fluent in both English and Mandarin in order to communicate with Mandarin speaking guests.

Restaurant Manager Job Description:

We are looking for a results-driven Restaurant Manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations and motivating staff during busy hours. Restaurant Managers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff and gathering feedback from customers.

Job Responsibilities:

• Managing and overseeing daily operations and ensuring compliance with operations standards and procedures.
• Managing restaurant financial objectives by forecasting requirements, and scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.
• Ensure customers' needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximising customer satisfaction.
• Trains and provide ongoing communication to staff and deliver first class service to customers.
• Implement SOPs and all other

Job Requirements:

• Bachelor's degree in hospitality and culinary arts or business management would be advantageous.
• At least 3 years of working experience in restaurant is required for this position.
• Confident and able to work in fast paced F&B environment.
• To comply operation procedures adhoc with all the admin and paperwork requirements.
• Monitoring the quality of the product and service provided, and maintaining financial and administrative records.

Come join us to express your Andaz as F&B - Waiter/Waitress if the following describes you.

You will emotionally connect with our guests while providing outstanding food and beverage service to guests in a courteous, helpful, friendly, efficient manner to bring to life the brand promise.

Your Profile

• Minimum of 1 to 2 years previous experience in a similar role in a five star hotel or high quality restaurant is required.
• Passionate about F&B and customer service, outstanding communication skills, outgoing personality.
• A strong team-player with a can-do attitude.

Benefits

• 5 days work week
• Medical, Dental and Optical benefits
• Staff discount
• Duty meals provided
• uniform provided
• Applicable midnight allowance & OT
• Other exciting benefits e.g. Free Hyatt Hotel stays

** Please note that this is a local packaged position and we regret that only shortlisted candidates will be notified **

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committed to the quality of food served

Roles & Responsibilities

We are looking for a talented chef to join our culinary team to create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked. You should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions:

• Ensuring that all food is prepared and served according to the standards set by the Head Chef
• Contributing ideas and providing suggestions for menu developments
• Communicating purchasing requirements daily
• Monitoring all deliveries for quality and quantity to price, quality and appeal
• Demonstrating proper food safety and hygiene at all times

Job Requirements:

• Eager and quick to learn
• Team player
• Handle feedback well
• 1~2 years of experience will be an added advantage

Job Title : Junier Kitchen Assistant

ESSENTIAL JOB FUNCTIONS:

-assits chef for prepare food & arrange

-need wash kitchen equitment

-need keep all equitment finish work

-work with all staff and manner professional

-min. 2 years experiance needed

QUALIFICATION: Ability to work with the public in routinely courteous and professional manner, follow specific. resident association food committee meeting , understand food menu, work independently.

Please send resume to [email protected] for interview

462 Crawford Lane #01-53,S190462

12pm onwards

Roles & Responsibilities

We are looking for a talented chef to join our culinary team to create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked. You should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions:

• Ensuring that all food is prepared and served according to the standards set by the Head Chef
• Contributing ideas and providing suggestions for menu developments
• Communicating purchasing requirements daily
• Monitoring all deliveries for quality and quantity to price, quality and appeal
• Demonstrating proper food safety and hygiene at all times

Job Requirements:

• Eager and quick to learn
• Team player
• Handle feedback well
• 1~2 years of experience will be an added advantage

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

Our client, a reputable Multi-business Company, is looking for a Senior Manager, L&D.

You will be reporting to the Group HR Director and responsible for designing, implementing, and managing training programs that support the growth and development of our employees across all business units. This role will provide trainings to elevate capabilities to achieve business goals that are inline with HR strategy. This role will be critical in offering a continuous learning environment to keep our teams current.

Job Responsibilities:

• You will be reporting to the Group HR Director and responsible for designing,implementing, and managing training programs that support the growth and development of our employees across all business units.
• This role will provide trainings to elevate capabilities to achieve business goals that are inline with HR strategy.
• This role will be critical in offering a continuous learning environment to keep our teams current
• Providing instructor-led training, blended learning, and experiential learning.
  
• Oversee the implementation of training programs across all business units, ensuring consistency and quality.
  
• Facilitate high-impact training sessions as needed.
  
• Stay abreast of industry trends and incorporate new learning technologies
  and methodologies.
  
• Build strong relationships with key stakeholders, including business unit
  leaders, HR partners, and external vendors.
  
• Act as a consultant to business units, providing expertise and recommendations on learning and development initiatives.
  
• Advocate for a culture of continuous learning and development across the
  organization.

Requirements:

• Minimum of 5 years in specifically Training or L&D role.
• A proven track record in leading successful learning and development
  initiatives.
• Prior experience in the Luxury Retail/Hospitality industry
• Good experience in Strategic L&D planning

Please send your updated resume to [email protected] if you are interested.

Regret to inform that only shortlisted candidates will be contacted.

Workstone Pte Ltd (EA License 19C9998)

Aslin Wong Mun Ning (R1326393)

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

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions 
• Adhere to recipes and stock management 
• Adjust cooking based on guest preferences 
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Follow guidelines provided in Colleague Handbook
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

• Maintain daily mis-en-place and prepare ingredients
• Inspect and clean food preparation areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions
• Adhere to recipes and stock management
• Adjust cooking based on guest preferences