Total 487 F&B / Tourism / Hospitality job vacancies in clementi south west

- Have relevant experience in handling fresh vegetables and fruits for more than 2 years.

- Must be Physically Strong to load/unload items up to 20+kg.

- Able to work in cold rooms (Temp. 4-10 Degree Celcius) for long hours

- Willing to do night shifts 11pm-9am (2 hrs break), 5.5 - 6 days a week including Public Holidays (OT).

- Responsible for the day-to-day operation of cold room storage, ensuring efficient use of goods, proper inventory turnover and movement of goods, and securing cold room warehouses

- Manage and ensure inventory is properly received from suppliers, stored and withdrawn in a timely manner to support production.

- Responsible for all warehouse operations including inventory control, movement and security.

- Able to drive Forklift (Preferably with Licence)

- Ensure the cleanliness and hygiene standards in the Cold Rooms.

- Fast response to whatsapp from management/teammates and suppliers.

- Must have Honest and Good Discipline character.

- Preferably stay in west area

- No Agents Strictly

AEDAS is a leading global design practice dedicated to creative excellence and diversity in the built environment. We are a global platform for the most talented architects and designers, focused upon delivering locally-celebrated solutions for cities, communities and clients. Our global network of 11 offices forms a diverse staff base with skills across all sectors in architecture, interior design, building consultancy, master planning, landscape and urban design.

To support our continuous growth and expansion in Asia, AEDAS Singapore is seeking a committed candidate for the following position:

Hospitality Interior Designer/ Senior Interior Designer/ FFE Designer

We are searching for a dynamic, creative, and dedicated Hospitality Interior Designer to join our talented team.The ideal candidate will have a passion for creating memorable and immersive experiences through innovative design concepts. As a hospitality industry designer, you will collaborate with cross-functional teams to develop unique and engaging designs that enhance the guest experience and reflect the brand identity of our clients in the hospitality sector. Your principal duty will be to improve, make functional, and visually attractively design our facilities to provide our guests with a memorable hospitality experience.

Responsibilities:

· Conceptualize and develop interior design concepts for various hospitality projects including hotels, restaurants, resorts, spas, etc

· Create detailed design presentations, mood boards, and renderings to communicate design concepts effectively to clients and project stakeholders.

· Collaborate with architects, engineers, and other design professionals to ensure that design concepts are aligned with project requirements and feasibility.

· Research current trends, materials, and finishes relevant to the hospitality industry to incorporate innovative design elements into projects.

· Develop comprehensive design specifications, including furniture, fixtures, and equipment (FF&E), and coordinate procurement and installation processes.

· Conduct site visits and assessments to evaluate existing conditions and ensure that design concepts are implemented according to specifications and quality standards.

· Participate in client meetings, presentations, and design charrettes to gather feedback, address concerns, and refine design concepts throughout the project lifecycle.

· Stay informed about industry regulations, building codes, and ADA requirements related to hospitality design to ensure compliance and safety.

· Manage project timelines, budgets, and resources effectively to deliver projects on schedule and within budget constraints.

· Foster positive relationships with clients, vendors, and contractors to facilitate smooth project execution and ensure client satisfaction.

Requirements & Attributes:

· Bachelor’s Degree in Interior Design, Architecture, or related field

· Minimum of 7 years’ experience in a similar role

· Experience in project liaison is essential

· Proven experience in hospitality design

· Knowledge of building codes and interior design principles

· Excellent decision-making skills especially when under pressure

· Superior communication, presentation, project management, and leadership abilities

· Proficiency in software such as AutoCAD, SketchUp, 3D Max, Illustrator, Photoshop, etc

Application Process:

To apply, please send to [email protected] your portfolio, along with your resume and a short cover letter explaining why you are interested in this position. Applications will be reviewed on a rolling basis. We welcome and encourage applications from people of all backgrounds, experiences, abilities, and perspectives.

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

- Class 3 or Class 4. Able to drive Forklift (preferably with licence)

- Physically and medically fit as work is physically demanding. E.g., Physically Strong to load/unload deliver vegetables/fruits up to 20+kg.

- Willing to do night shifts 11pm-9am (2 hrs break), 6 days a week including Public Holidays (OT).

- Able to work in cold rooms (Temp. 4-10 Degree Celcius) to pack and load goods.

- Have relevant experience in handling/Process fresh vegetables and fruits or food industry for more than 1year in farms or similar industry.

- Ensure the cleanliness and proper maintenance of company trucks.

- Must have Honest and Good Discipline character.

- Able to work independently when given delivery schedule.

- Vehicle and goods are to be returned and parked in company premises daily when off-duty strictly.

Job Responsibilities:

The Cook assists in the production of different Halal foods, i.e nasi briyani, roti prata, thosai, murtabak and etc.. He/She ensures that food is prepared and served to the customers on time. He/She ensures that health and safety standards with all food, beverage and equipment are upheld in the kitchen. He/She ensures kitchen staff stores all food items.

- Follow food and beverage safety and hygiene policies and procedures.

~ Implement operations for service excellence.

~ Maintain food and beverage production environment.

~ Maintain quality control procedures.

~ Maintain safe and secure working environment.

~ Receive and store food products.

~ Respond to service challenges.

~ Solve problems and make decisions at operations level.

~ Understand halal food requirements.

Restaurant Captain Responsibilities:

The restaurant catain is responsible for managing the front-of-the-house operations and ensuring that the overall customer experience is a positive one. In addition to managing the seating arrangements, the restaurant captain also oversees the waitstaff. The captain is responsible for training new waitstaff and ensuring that all team members are familiar with the menu. They must be knowledgeable about food and beverage service and have excellent communication skills. They are also responsible for handling customer complaints and resolving any issues that may arise during service. The restaurant captain is responsible for promoting and ensuring guest satisfaction, maintaining a safe and sanitary work environment, and ensuring only the highest quality products are being served.

Restaurant Captain Duties:

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Ensure guests are serviced within the specified time.
• Has a good knowledge of menu and presentation standards.
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Able to answer any questions regarding the menu and assist with menu selections.
• Able to anticipate any unexpected guest need and react promptly and tactfully.
• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.
• Serve food courses and beverages to guests.
• Set tables according to the type of event and service standards.
• Record transactions/orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverage.
• Responsible for clearing, collecting, and returning food and beverage items to the proper area.
• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guests and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Ensures that hotel brand standards and SOPs are consistently implemented.
• Work with fellow staff and managers to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each shift.
• Complete closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Any other duties related to food and beverage service assigned by the manager.

Simple Food Solutions Pte. Ltd. is a food manufacturing company. We specialize in ready to eat food.

Job Responsibilities:

• Grow relationships with & work closely with key customers

• Work closely with management to develop and execute company's sales & business development plans

• Develop business strategies (and related sales & marketing) with management to continue to grow business size and market share, monitor performance of such strategies and adapt accordingly

• Manage key customers to achieve sales targets and KPIs

• Supervise supporting manpower in your team

• Monitor shopper trends and behaviours, and proactively anticipate trends

• Analyse sales data and prepare relevant reports

Required Skills & Education:

• Minimum Diploma or equivalent

• Minimum 5 years experience in similar role

• Excellent communication skills in person, and also on the phone and email required

• Positive, motivated attitude

• Ability to work independently with initiative

• Experience in food manufacturing is a plus

• Exisiting working relationships with hotels, caterers and food kiosks buyers a plus

[What you will be working on]

In addition to your teaching duties, you will carry out industry or consultancy projects to help you remain relevant in your profession and to evolving changes in industry, and maintain strong linkages with industry and schools. You will also have the opportunity to have industry attachments or experience on a regular basis to update your skills, knowledge and practices of your profession.

[What we are looking for]

You should have at least 3 years of relevant experience in Travel & Tourism, Tourism or Hospitality Analytics, Leisure & Resort Management, Online Travel Agency or ticketing systems, Tourism Digital Transformation, Business Administration, Behavioural Insights, Experiential Marketing, MICE, Business or Market Intelligence, Social Media Strategy and/or Technology related areas. You should be able to teach in at least 2 or more of the following:

1) Customer Service & Relationship Management

2) Destination Geography

3) Reservation & Ticketing

4) Tour Planning & Operations

5) Attractions Operations

6) Clubs and Resorts Services

7) Data Analytics

8) New Media Marketing

9) Market & Artificial Intelligence

Candidates with relevant training and good presentation skills are preferred.

Those with good and relevant experience can look forward to Senior Lecturer or equivalent positions, with career development opportunities to leadership positions in the Colleges or Headquarters.

Applicants may check their application status at the end of 8 weeks from the closing date of this job posting.

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Kenvue is currently recruiting for:

Senior Brand Manager - Aveeno (Skin Health & Beauty Segment)

This position reports to the Director of Marketing Skin Health Asia Pacific Design Hub and will be based in Singapore.

Who We Are

At Kenvue, we realize the extraordinary power of everyday care. Built on over a century of heritage and rooted in science, we’re the house of iconic brands - including NEUTROGENA®, AVEENO®, TYLENOL®, LISTERINE®, JOHNSON’S® and BAND-AID® that you already know and love. Science is our passion; care is our talent. Our global team is made by 22,000 diverse and brilliant people, passionate about insights, innovation and committed to deliver the best products to our customers. With expertise and empathy, being a Kenvuer means to have the power to impact life of millions of people every day. We put people first, care fiercely, earn trust with science and solve with courage – and have brilliant opportunities waiting for you! Join us in shaping our future–and yours.

What You Will Do

Aveeno® was born out of nature and science. It’s why we seek to find the best it has to offer and unlock its therapeutic powers to make a tangible difference in skin health. Our expertise and partnership with scientists and Dermatologists allow us to recognize that sensitivity is a barometer for skin health. We seek to bring awareness to everyday skin sensitivities and reframe sensitive skin as both natural and manageable with solutions that you’ll love to use every day.

The Senior Brand Manager will lead development, planning and execution of both short and long-term business initiatives in partnership with global teams and lead markets to deliver revenue and profit targets. Major job duties include portfolio management, advancement of new product innovation, commercial and global rollouts; developing regional marketing and customer plans and assets that deliver against the brand’s equity.

Key Responsibilities

• Market intelligence: uncover local consumer, category & competitor insights, trends to identify growth opportunities and to strengthen local plans.
• Work collaboratively with cross functional/region teams to Lead commercial and innovation projects for Aveeno® - partnering w/ R&D, supply chain, project management, insights, packaging, and design to conceptualize, research, develop and deliver platform initiatives and deploy relevant global pipeline
• Co-create science-led claims and content with R&D, local teams
• Pioneer use of data to generate powerful category and consumer insights for innovation forecasting, and business performance tracking
• Lead analysis and execution of P&L initiatives such as value creation initiatives, pricing & promotion and portfolio mix management

What we are looking for

Qualifications

• A BA degree is required. Master of business or marketing specialization preferred
• A minimum of 4-5 years of progressive marketing experience or a combination of sales and marketing experience is required. CPG marketing experience is preferred
• Experience marketing in a digital world, (i.e., social media, e-commerce, analytics, on-line) is required
• Candidates must have good communication and influencing skills, be able to work in a team environment, and be customer/market oriented
• Ability to collaborate and lead within a cross functional team structure is required
• Strong business analytics, consumer insights development, understanding of core marketing levers are required
• Must possess demonstrated leadership and delivery of consistently strong results
• Strong fluency in English is required
• Ability to travel up to 20% is required

What’s In It For You

• Competitive Benefit Package
• Volunteering Days, Flexible Working, Health and Wellness Reimbursements and much more!
• Learning & Development Opportunities
• Employee Resource Groups
• This list could vary based on location/region

Kenvue is proud to be an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identify, age, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

[What you will be working on]

In addition to your teaching duties, you will carry out industry or consultancy projects to help you remain relevant in your profession and to evolving changes in industry, and maintain strong linkages with industry and schools. You will also have the opportunity to have industry attachments or experience on a regular basis to update your skills, knowledge and practices of your profession.

[What we are looking for]

You should have at least 3 years of experience preferably in the hospitality/service industry. You should be able to teach in at least 3 or more of the following :

- Financial Accounting

- Managerial Accounting

- Data Analytics

- Marketing

- F&B Operations

- Housekeeping

- Communication

- Computational Analysis

- Mathematics

- Human Resource

- Organisation Behaviour

- Entrepreneurship

Those with good and relevant experience can look forward to Senior Lecturer or equivalent positions, with career development opportunities to leadership positions in the Colleges or Headquarters.

Applicants may check their application status at the end of 8 weeks from the closing date of this job posting.
 

Responsibilities:

• To implement and maintain all quality and food safety control processes which are compliant to company’s FSSC22000 standard and relevant statutory requirements.
• To conduct inhouse food safety training to production/ operations staffs.
• To manage customer complaints investigation and perform troubleshooting and drive process improvement program to ensure high standard of food safety and quality.
• Responsible for conducting in-house swabbing test such as equipment, hand, packaging and coordinating with third party lab to arrange for air, water, equipment swab, hand swab, packaging swab.
• Monitor and report pest activities to ensure good hygiene in warehouse and production.
• Responsible for raw material sample drawing.
• Handle 2nd & 3rd party audit like FSSC22000, SFA and other relevant audits. To be appointed QP for SFA and also apply for Free Sale Certificate and other SFA certs when applicable.
• Ensure all relevant documents are in place before production start.
• Support in line production check on CCPs, OPRPs and in-line checking of the products such as FOC. Highlight immediately to the Superior/Manager should there be any non-compliances.
• Support in line production checks such as correct raw material usage, correct packaging are use, correct stencilling information and ensuring that changeover / flush out are done accordingly.
• Support in production to ensure finished goods samples are collected and ensuring that correct samples are collected by the productions.
• Responsible for equipment preventive and maintenance and periodic calibration.
• Maintain good record keeping for audits and certification renewal.
• Perform ad-hoc duties as assigned by management.

Requirements:

1. Diploma / Degree in Food Science / Food Technology or other Science or related disciplines.
2. Minimum 1 year work experience in QAQC related field in food industry, preferably from food manufacturing.
3. Familiar with food regulatory / retail hygiene requirement is an added advantage.
4. Strong knowledge (implementation, maintenance and experience in the audit requirements) in FSSC22000 is preferred.

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Job Description

• Involved in content creation, copywriting and execution for all Tai Sun’s Social Media Platforms.
• Assist in monitoring community growth and numbers.
• Research and suggest ways to engage existing followers and acquire new followers in accordance with the tone of voice of the brand
• Assist in monitoring, reviewing and tracking performance & effectiveness of campaigns.
• Assisting with developing of creative and visual assets for branding and events
• Editing photoshoot images
• Support digital marketing campaign implementation and execution.
• Daily maintenance of Tai Sun’s Social Media Accounts.
• Provide support to any ad-hoc duties as assigned

Requirements

• Good command of English and Mandarin
• Proficient in Adobe Creative Suite and Canva
• Interest in Digital Creative
• Social Media Savvy and knowledge on content creation
• Must be able to commit minimum 6 months

Job Descriptions

• Responsible for manning the outlet stations and product preparation.
• Toasting, brewing, cooking, cashiering and general cleaning duties.
• Compliance with NEA safety and hygiene standard requirements.
• Provide good customer service and product quality.
• Perform other duties as assigned.

Job Requirements

• Customer-centric, service-oriented and a team player.
• Able to commence work at short notice will be an advantage.

Benefit

• Good career progression
• Well-known Brand

Working hours

• 6 Days Work Week, 11 hours per day

Job Summary:As a Central Kitchen Crew member, you will play a vital role in the daily operations of our central kitchen facility. Your responsibilities will include preparing and assembling food items, ensuring adherence to quality and safety standards, and contributing to the overall efficiency of the kitchen. The ideal candidate should be detail-oriented, have strong teamwork and communication skills, and thrive in a fast-paced culinary environment.

Key Responsibilities:

1. Food Preparation:Follow recipes and guidelines to prepare and assemble food items according to established standards.
   Ensure consistency in portion sizes, presentation, and taste.
   
2. Quality Control:Conduct regular quality checks on ingredients, ensuring freshness and adherence to quality standards.
   Report any discrepancies or issues with ingredients or finished products to the kitchen supervisor.
   
3. Sanitation and Cleanliness:Maintain a clean and organized work area, following food safety and sanitation guidelines.
   Properly handle and store ingredients, ensuring food safety and preventing cross-contamination.
   
4. Equipment Operation:Operate kitchen equipment, such as ovens, grills, and food processors, following safety protocols.
   Report any equipment malfunctions or issues to the kitchen supervisor.
   
5. Inventory Management:Assist in monitoring and managing inventory levels of ingredients and supplies.
   Notify the kitchen supervisor of any shortages or excess inventory.
   
6. Team Collaboration:Work collaboratively with other kitchen crew members to ensure smooth workflow.
   Communicate effectively with team members and supervisors regarding daily tasks and special orders.
   
7. Adherence to Policies and Procedures:Follow company policies, procedures, and guidelines related to food preparation, safety, and hygiene.
   Participate in training programs and meetings as required.
   

• Good knowledge in producing pastry & bakery products
• Able to commend & control of Halal, ISO 22,000 central kitchen environment
• Ability to do costing and maintain cost effectiveness of production
• Min 3 year experience
• Required basic computer skill, and language skill
• Work place : Jurong
• Part time or Full Time are welcome to apply

• Creating and processing invoices
• Cross-checking invoices with payments and expenses to ensure accuracy
• Managing a company’s accounts payable and receivable
• Sending bills and invoices to clients
• Tracking organization expenses
• Processing refunds
• Working with collection agencies on overdue payments
• Communicating with clients regarding billing and payments

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• You get to work primarily in 1 of our 25 hotels in Singapore
• Attractive incentive and bonus
• Staff rates at Accor hotels in Singapore and worldwide
• Birthday leave

Job Responsibilities:

Front Desk:

• Provide quality customer service at all times; greet visitors and guests in a friendly and engaging manner ensuring a smooth and timely check-in/check-out during their stay.
• Thorough understanding of all hotel room categories, room rates and other general product knowledge necessary to perform Front Office operations
• Proactively assist guests in an informative and helpful way on enquiries relating to their stay and follow-up promptly on guest requests and needs.
• Accounting and maintaining an accurate cash float.

Housekeeping:

• Housekeeping of hotel rooms
• Maintain cleanliness of the hotel;
• Ensure that the condition of fixtures, fittings and building components are well-maintained

Job Requirements:

• Passionate individuals who love customer service
• Communicate fluently in English
• Independent and work well in a team
• Work on weekends and public holidays
• Work day shifts and night shifts

• Delegating accounting responsibilities or projects to a company’s accounting employees
• Recruiting, educating, and inspiring accounting employees
• Establishing a company’s financial and accounting procedures after consulting with financial heads
• Assessing, creating, and enhancing departmental controls, systems, and practices to improve accuracy and productivity
• Ensuring proper and timely completion of month-end and year-end reports
• Checking financial statements for compliance with corporate and country laws and requirements
• Providing the company’s external auditors with accounting and financial reports and data
• Verifying that a company’s financial operations adhere to GAAP (Generally Accepted Accounting Principles)
• Preparing and submitting corporate tax reports to the country’s revenue authorities
• Examining financial accounts to look for any fraud or mistakes
• Keeping thorough and accurate financial records
• Taking part in reconciliations and audits as necessary
• Helping other departments with goal setting, strategy creation, and decision making
• Keeping abreast of recent financial industry trends and developments

Korean restaurant at Bukit Timah is looking for experienced cook. Candidate must have experience in Korean food cooking not less than 3 years. Self motivated in menu developing and kitchen management. Team player who can cooperate with kitchen staffs. Attractive benefit for long term employee. 6 days per week.