Total 2,377 F&B / Tourism / Hospitality job vacancies in changi road singapore

Job Descriptions

Food preparation:

• The commis is responsible for preparing food items according to recipes and the instructions of the head chef or sous chef.

Kitchen assistance:

• The commis assists the head chef and other kitchen staff with tasks such as chopping vegetables, preparing sauces, and cleaning work areas.

Food safety and sanitation:

• The commis follows food safety and sanitation protocols in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Inventory management:

• The commis may be responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance:

• The commis helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the head chef or sous chef.

Communication:

• The commis communicates with other kitchen staff to ensure that food is prepared efficiently and accurately, and with servers to ensure that orders are completed on time.

Overall, the commis is responsible for supporting the kitchen staff in all aspects of food preparation and service, while learning the skills and techniques required to advance to higher positions in the kitchen. The commis is expected to be able to work in a fast-paced environment and follow instructions from the head chef or sous chef.

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

Job Description

1. In Charge of daily restaurant operations (Hall and Kitchen);

2. Involve in Schedule planning and Sales opening and closing

3. Provide excellent customer service to our guests;

4. Respond efficiently to customer complaints;

5. Responsible in ensuring smooth operating of the restaurant;

Job Requirements

1. Team player and willingness to learn;

2. Good soft skills and management skills

3. Preferable with minimum 2 years of experience in kitchen (F&B) industry;

4. Mature and positive attitude;

5. Able to commit on weekends and public holiday;

6. Able to accept split shift

7. Singaporean or Singaporean PR only

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Job Description:

1. Coordinate daily operations for Restaurant operations.
2. Manage other restaurants outlets by receiving other manager’s feedbacks.
3. Deliver good service and maximize customer satisfaction.
4. Respond efficiently and accurately to customer’s complaints.
5. Regularly review product quality, and sourcing for new vendors.
6. Daily reporting and inventory report to the Managing Director.
7. Ensure compliance with sanitation and Safety regulations.
8. Jointly coordinating and planning menu with Head Chef.
9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.
10. Control operational costs and identify measures to cut waste.
11. Train new and current employees on proper customer service, and service quality.
12. Implement policies and protocols from Company policy.
13. Any other Ad-Hoc as required by Managing Director. Job Requirements

1. Full-time position.
2. Good soft skills and management skills.
3. Disciplined, conscientious and meticulous (has an eye for details)
4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.
5. Mature and positive attitude.
6. Strong Leadership and Motivational skills
7. Good communication and interpersonal skills.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

Job Description

1. In Charge of daily restaurant operations (Hall and Kitchen);

2. Involve in Schedule planning and Sales opening and closing

3. Provide excellent customer service to our guests;

4. Respond efficiently to customer complaints;

5. Responsible in ensuring smooth operating of the restaurant;

Job Requirements

1. Team player and willingness to learn;

2. Good soft skills and management skills

3. Preferable with minimum 2 years of experience in kitchen (F&B) industry;

4. Mature and positive attitude;

5. Able to commit on weekends and public holiday;

6. Able to accept split shift

7. Singaporean or Singaporean PR only

Specialisation in Italian cuisine

managing overall kitchen

developing new recipes

planning menu

introducing weekly specials

manage customer relations

train and supervise kitchen staff

inventory management

quality control

monitoring safety standards

coordinate with purchase department

controlling food costs

scheduling kitchen staff

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Job Descriptions

• Food preparation.
• Assist head chef in the preparation of food ingredients & cooking.
• Operate kitchen equipment such as Oven, Fryer and etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of kitchen at all times and assist in any ad-hoc duties assigned.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Descriptions

• Ensure the smooth running of Kiosk operations
• Provide excellent customer service and ensure orders accuracy.
• Work in a team to attain high standards of product quality & service.
• Able to work independently during off peak hours
• Ensure that all in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• Operation includes closing/opening & clean up
• Perform other related tasks as assigned by managers and supervisors.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Job Descriptions

Food Preparation:

• Manage daily Mise En Plus
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Manage, delegate people in the section
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure consistency of the dish and products
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 3 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Job Description

· Assist in overseeing lounge operations as required.

· Assist in coordinating lounge operations including planning staff schedules, and relevant reports/paperwork.

· Assist in re-deploy staff where required and ensure that manpower requirements are met for all the various group of staff.

· Assist in training new staff in the outlet, ensure product knowledge is accurately delivered to staff.

· Responsible for all ordering, inventory, stationery and stocks for daily use in outlet.

· Assist with the daily operations

· Attend to customers’ complaints and feedbacks

· Receiving and maintaining records for food, beverage and store supplies received from vendors.

· Conducting and submitting monthly consumption and inventory check report

· Any additional duties (including hands on cleaning duties) as and required

Requirements

· Diploma or Degree Holders in Hotel Management or F&B Operations

· Preferably 1 year of hands-on experience in related field

· Excellent communication and interpersonal skill

· Able to work 6 days including weekends and public holiday

· Willing to work rotating shift as required by airport’s operations (Morning shift, afternoon shift and midnight shift).

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

Job Description

1. In Charge of daily restaurant operations (Hall and Kitchen);

2. Involve in Schedule planning and Sales opening and closing

3. Provide excellent customer service to our guests;

4. Respond efficiently to customer complaints;

5. Responsible in ensuring smooth operating of the restaurant;

Job Requirements

1. Team player and willingness to learn;

2. Good soft skills and management skills

3. Preferable with minimum 2 years of experience in kitchen (F&B) industry;

4. Mature and positive attitude;

5. Able to commit on weekends and public holiday;

6. Able to accept split shift

7. Singaporean or Singaporean PR only

Primary Responsibilities:

· Basic preparation of meat, poultry and fish.

· Carries out basic cooking under the supervision of the Sous Chef.

· Responsible for cooking employees’ meals.

· Carry out all duties according to the standard of the Sous Chef.

· Mise en place for the next shift.

· Responsible for the general cleaning in his work area.

· Carry out any other duties assigned by the Management Staff.

Requirements:

· Minimum Nitec in Asian Culinary Arts.

· Minimum 1 years of working experience as Cook.

· Passionate about the food.

Sous chef- head chef

Job Description

Job Responsibilities:

• Be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing are in line with company requirements.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Good in creativity and a keen sense of taste and smell.
• Ability to interact with management, outlets manager and assistant manager, co-workers, members and public to promote a team effort and maintain a positive and professional approach.
• Develop, monitor and schedule compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
• Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.
• To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.

Job Requirements:

• Candidate must possess at least 5 to 10 years relevant experience in western and cafe
• Able to establish recipes and cost;
• Management experience with strong leadership, management, planning skills in a similar capacity;
• Strong leadership and interpersonal skills;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to work on weekends and public holidays.

There are many benefits and advantages in joining us:

· Multi-cultural work environment;

· Dedicated training programs;

· A highly motivated team;

· Firm commitment to the development of careers.

· Staff meal -will be provided as well

Please contact Louis at 9363 9607

Job Responsibilities

1. Responsible in checking of invoices & Purchase Orders received from Cost Control/Receiving, ensures the accuracies of the invoices against the Purchase Orders and to ensure invoices are posted into the accounting system timely.
2. Ensures all Delivery Orders are stamped and duly signed by Receiving Office (or Security Office during non-office hours).
3. Reconcile monthly vendors’ Statement of Account, liaise with vendors on discrepancies (if any) to ensure up-to-date accounts payable records.
4. Responsible in the timely preparation of all modes of payment to suppliers after approval by respective department heads/authorized personnel.
5. Prepares month-end closing journals, generates creditors aging listing at month-end and to ensure the balances tally with the General Ledger.
6. Involves in expenses variance analysis during month-end closing.
7. Assists in reconciliation of GST Input Tax on a monthly basis.
8. Assists when required in sighting of fixed assets for disposal or tagging of new fixed assets.
9. Participates in the twice-yearly exercise of the Hotel’s operating equipment count.
10. Any other tasks as and when assigned by the Finance Manager or the management.

Education & Work Experience

1. GCE ‘O’/‘A’ Level with LCCI in Accounting or Diploma in Business Studies /Accountancy or similar qualifications
2. 2 years’ experience in accounts payable, preferably in a hotel environment
3. Possesses good analytical skills
4. Proficient in accounting principles with working knowledge in a computerized accounting environment, especially SAP preferred
5. Proactive, meticulous and independent individual.

We are looking for an Application Specialist with patient or customer facing experience in a hospital setting to service existing business and proactively seek new opportunities to increase sales performance of assigned customer accounts.

Duties and responsibilities

• Provide comprehensive training to healthcare professionals on the proper use of our products.
• Conduct product demonstrations to showcase features, benefits, and clinical applications.
• Collaborate with sales teams to ensure effective communication of product knowledge.
• Service existing accounts and actively seek out new business opportunities to ensure business growth.
• Gather market intelligence and updates on emerging healthcare technologies.
• Represent the company at trade exhibitions, events, and demonstrations.
• Understand customer business and requirements thoroughly and negotiate agreed terms to close sales.
• Abide by Good Distribution Practice (GDP) and Good Distribution Practice Medical Device Singapore (GDPMDS) requirements.
• Work closely with healthcare professionals to ensure safe product delivery.
• Provide updates on safe practices, clinical research, and data related to the product or service portfolio (applicable to nursing professionals only).

Must Have Requirements

• Minimum Diploma in Nursing or Biomedical Sciences
• Minimum 2 years of experience as a Nurse in the ICU/CCU/Emergency Unit
• Experience in the management of Continuous Renal Replacement Therapy
• Stakeholder management experience involving medical practitioners of a hospital

Desirable Requirements (not mandatory)

• Experience in management of hemodialysis
• Experience in education and training with healthcare professionals
• Good communication & interpersonal skills

Job Reference Code: 86736

Roles & Responsibilities

· Managing all aspects of financials of a restaurant industry

· Ongoing daily book-keeping

· Invoices, Payroll, Profit/Loss statements

· Prepare GST, Returns, etc.,

· Tax Planning

· Liaison with clients

· Ability to effectively negotiate prices with purchasers/support services.

· Accounts Payable and Accounts Receivable

· Facilitating Payroll / Scheduling employees

· Issuing invoices to customers and tracking accounts receivable

· Maintaining financial records and preparing documents for annual statements

· Tracking accounts payable and paying suppliers

· Daily, monthly, weekly financial reports, etc.

· Develop strategies for costs savings initiatives and continued business financial success.

· Performs other duties as assigned. Such as providing and explaining financial reports as required to management in a timely manner every week & month.

· Any other relevant duties pertaining to this role.

REQUIREMENTS:

· Diploma/Degree in Business or Accounting

· At least 3 years of progressive working experience in a (F&B, Retail, Wholesale, Consumer goods,) group with proven management accounting expertise.

· Demonstrable knowledge of financial reporting standards and regulations.

· Sharp analytical skills, attention to detail and ability to work independently.

· Have a strong sense of responsibility and ability to manage internal and external confidential information with utmost discretion.

· Highly organised and meticulous and able to follow through on tasks from start to completion.

Company/Entity: Singapore Hospitality Group

Salary Range: S$3000 - S$3300

Work Location: Bugis, Singapore

Restaurant Supervisor Job Description

We are looking to hire a customer-oriented restaurant supervisor to ensure that all restaurant operations run smoothly. The restaurant supervisor's responsibilities include overseeing the activities of restaurant staff, expediting customers' orders as needed, and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant's operational costs.

To be successful as a restaurant supervisor, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance. Ultimately, a top-performing restaurant supervisor should be able to achieve exceptional customer service and ensure that customers have a pleasant restaurant experience.

Restaurant Supervisor Responsibilities:

• Screening, interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

RESTAURANT CLOSES AT 2 AM IN THE MONING.

The Housekeeping Supervisor is responsible for maintaining the cleanliness and quality of suites and leaving a positive impact on the guest experience through the active supervision of room attendants.

Primary Responsibilities

Maintains the Cleanliness and Quality of Suites

• Supervises the upkeep of the suites to maintain an immaculate, luxurious and welcoming state according to Raffles Singapore standards. Priority and full attention is given for VIP suites.
• Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Singapore products, services and colleagues.
• Establishes the foundations of Housekeeping operations through supervision of the team and proper organisation and delegation of duties.

Provides an Experience that Exceeds Residents’ Expectations

• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Singapore local SOP, FORBES standards as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.
• Seeks to personalise the resident’s stay whenever possible.

Supervision of the Housekeeping Team

• Leads the Housekeeping - Rooms Team with a Heartist® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He/she will focus on the well-being, safety, training and development needs of colleagues.
• Plans for adequate shift coverage of the Housekeeping - Rooms team and is able to personally cover any role or duty in their absence.
• Oversees the provision of room supplies, cleaning equipment, linen, and chemicals.

Involvement as a Member of the Housekeeping and Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Undertakes any reasonable tasks and secondary duties as assigned by the Housekeeping Manager.

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field.
• Minimum 2 years in housekeeping position, minimum 1 year as Supervisor.
• Housekeeping/Supervisory experience in luxury hotel/resort.

Competencies

• Technical skills for Housekeeping / Laundry.
• Supervisory and leadership skills – collaborative, enabling, and entrepreneurial.
• Confident and good interpersonal skills to handles all levels of communication to colleagues and guests.
• Use / Knowledge of OPERA and KNOWCROSS.
• Able to solve problems / make decisions within scope.
• Attention to details especially on cleanliness and room presentation.
• Able to work independently, reliable and self-directed.
• Flexible and able to embrace and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

WHAT’S THE JOB?

Responsible for supporting the Sous Chef / Chef de Cuisine in managing the daily productions, preparation, presentation and stock ordering of all day dining restaurant operation which includes monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved.

YOUR DAY-TO-DAY

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
• Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
• Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
• Ensure new colleagues/ trainees are properly trained, provide guidance and support when needed
• Liaise daily with outlet chefs to keep effective communications regarding guests’ feedbacks
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 5 years’ related experience as a chef including in 1 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen
• Oral and written fluency in English
• Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
• Commitment to work rotating shifts, weekends and public holidays
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Motivator and confident in problem handling
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company
• Look smart – wear your uniform with pride

Cook and clean for small child care centre of 50 children and 8 teachers.

Can be either full day cook cum cleaner ( 7 am to 4.30 pm )

or part time morning cook ( 7am to 1.30 pm ) or a part time cleaner 1pm to 4.30 pm .

Location : East Coast Road .Marine Terrace MRT station ( TEL line ) is 5 mins walk.

Please contact Principal at 96552783 or 64471088 Ms Yap for interview.