Total 1,454 F&B / Tourism / Hospitality job vacancies in client site sgp singapore 14 tuas ave 1

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Jobs descriptions:

· Able to cook and assist prepare of food.

· Ensures that food is prepared and served to the customers on time.

· Ensures that health and safety standards with all food, beverage and equipment are upheld in the kitchen..

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

· Maintain food and beverage production environment.

· Maintain quality control procedures.

· Receive and store food products.

· Ability to perform all required kitchen assistance duties.

· Preparation of food like portioning, cutting and packing to prepare for operation

Requirements:

· Positive and approachable manner

· Ability to carry out multiple tasks and be a team player

· Relevant working experience in the Coffee Shop/Food Court is an added advantage

· Must prepare to work during weekends/ public holidays and overtime as and when required

Job Descriptions:

· Assist in food and beverage preparation

· Ensures that food is prepared and served to

the customers on time.

· Take order and proceed payments

· Manage stall and ensure cleanliness

· Follow food and beverage safety and hygiene

policies and procedures.

· Receive and store food products.

Requirements:

Positive and approachable manner

Good interpersonal and communication

skills

Ability to work unsupervised and deliver

quality work

Ability to carry out multiple tasks and be a

team player

Relevant working experience in the Coffee

Shop/Food Court is an added

advantage

Must prepare to work during weekends/

public holidays and overtime as and

when required

2.

Brew coffee and prepare the beverage

· Assist counter

· Assist in customer service duties

· Maintaining the cleanliness and tidiness

of thecoffee shop

· Assist in receiving, stocking, arranging

ofingredients and supplies for coffee

shop

· Assist supervisor to help out and guide

otherworkers and manage the stalls

· Monthly stock check

Ability to carry out multiple tasks and be

ateam player

· Customer service experience

· Relevant working experience in the

CoffeeShop/Food Court is an added

advantage

· Must prepare to work during weekends/

publicholidays and overtime as and when

required

We are seeking a talented and experienced Content Writer with 3 to 7 years of experience to join our dynamic team. The ideal candidate will have a strong command of content writing and the ability to craft compelling stories based on key points. This role requires a creative thinker who can produce high-quality content that engages our audience and supports our brand's objectives.

Key Responsibilities:

1. Content Creation:

   - Develop and write clear, engaging, and original content for various platforms including websites, blogs, social media, email campaigns, and marketing materials.

   - Ensure all content aligns with the brand voice, style, and tone.

2. Storytelling:

   - Transform key points and complex information into compelling narratives that resonate with our target audience.

   - Utilize storytelling techniques to create content that is both informative and captivating.

3. Research and Analysis:

   - Conduct thorough research on industry-related topics to generate ideas and support content creation.

   - Analyze content performance and use insights to improve future content strategies.

4. Collaboration:

   - Work closely with the marketing, design, and product teams to ensure content is aligned with overall marketing strategies and business goals.

   - Collaborate with subject matter experts to gather information and ensure content accuracy.

5. Editing and Proofreading:

   - Edit and proofread content for grammar, punctuation, style, and accuracy.

   - Ensure all content is free of errors and meets high-quality standards.

Purpose:

Overseeing the day-to-day operations of Production team. Primary responsibility will be to ensure the effective and efficient operation of the Production department, focusing on hygiene, equipment and production process management, process flow, production planning, system/process/product documentation, team management and development.

• Ensure adherence to all Food Safety and Occupational Safety Policies.

Primary Responsibilities:

• Assist the Production Manager to execute the production schedule.

• Monitor day-to-day operation to ensure the operation is smooth and meets the production schedule.

• Conduct regular inspections to ensure they meet specified quality standards, working closely with the quality assurance team to implement corrective actions as needed.

• Ensure that the entire operations are following FSSC 22000 standards and Standard Operating Procedure (SOP) requirements.

• Collaborate with production staff and cross-functional teams to ensure effective communication and coordination, facilitating smooth workflow, resolving any conflicts or issues that may arise and ensure seamless production operations.

• Assist in maintaining a safe working environment by adhering to all health and safety regulations and guidelines, identifying and addressing potential hazards, and promoting a culture of safety among staff.

• Ensure the production documentation record and plant 5S is properly maintained.

• Review production documents daily (Production record, checklist).

• Ensure Quality Procedures, Standard Operating Procedures (SOP) and Work Instructions (WI) are up to date.

• Daily communication with the production team to enhance quality prospect and ensure good qualities and raise overall of production quality awareness so that outgoing products and quality can meet customer’s requirement and standards.

• Feedback, investigate and submit reports on product, process and operation abnormality, incidents, etc.

• Training, coaching, and motivating production supervisor and operator to meet the present and future needs of the manufacturing operations, cultivating a positive food safety and quality culture mindset within the department and organization.

• Assist Production Manager to liaise with suppliers or contractor.

• Contribute ideas for continuous improvement (Hygiene, Work Instruction, Production Efficiency etc.).

• To perform ad hoc tasks and duties as assigned by management.

• To work independently with minimum supervision, be resourceful and self-motivated.

• Preparation of packaging materials required for food production
• Assist in food production packing process
• Stack and store finished goods
• Maintain cleanliness and tidiness of production area
• Operate food production equipment and machinery
• Provide support for other ad-hoc production duties as and when required
• Experience in food manufacturing will be advantageous

We are looking for a dedicated cook to prepare high-quality meals in accordance with food health and safety regulations and company standards. The cook’s responsibilities include following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed. You should also be able to ensure that the refrigerators and storerooms are kept clean and tidy.

To be successful as a cook, you should be able to use various cooking techniques and methods to prepare meals that meet our customers’ expectations. Ultimately, a top-notch cook should be able to handle multiple food orders without compromising on quality.

Cook Responsibilities:

Preparing and assembling ingredients for menu items.

Preparing high-quality meals and food items according to company recipes.

Storing excess food at the correct temperature in order to avoid spoilage.

Ensuring that food portions and food presentation meet company standards.

Monitoring supplies and re-ordering stock as needed.

Ensuring that cooking utensils are clean before each use.

Cleaning and sterilizing food preparation areas.

Assisting other cooks to ensure that food orders are completed in a timely manner.

Efficiently resolving problems with customers’ orders.

Ensuring that food health and safety regulations are followed.

Cook Requirements:

High school diploma or GED.

ServSafe food handling certification is preferred.

Sound knowledge of cooking methods and techniques.

Proven experience working as a Cook.

The ability to follow recipes.

The ability to work in a team.

The ability to stand for extended periods of time.

Effective communication skills.

Job Description & Requirements

· Extend recipes to facility population requirements.

· Fill pre-preparation and inventory pull sheets before every meal.

· Orient and train program for inmate workers.

· Stick to sanitation and safety program.

· Display good communication and human relation skills as per Food Service Manager’s directions.

· Support manager to manage high level of good client relations.

· Develop and set up local procedures for receipt, check and food and non-food issue.

· Cook varied regular and special diet foods for balanced healthy diet.

· Prepare meat, fish, poultry, vegetables and shell fish, soups, gravies, sauces and desserts.

· Use varied kitchen equipment in large quantity food production.

· Conduct administrative and human resource management functions with supervised staff.

· Offer advice, counsel and instruction to staff members.

· Handle disciplinary measures appropriate to authority delegated.

· Execute Equal Employment Opportunity policies and program.

· Oversee food preparation for adherence to quality standards.

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Assistant Cook Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Assistant Cook Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

To ensure all patrons receive a high level of customer service

Preparation and serving of food including basic cookery

Maintain the standards front of house (FOH)

Presentation of items FOH

Assisting with kitchen duties

Taking and recording temperature readings for fridges, freezers, chillers, and hot cabinets to comply with food hygiene regulations

Operating electronic cash register and handling cash / locking up

Help with stocktakes

Putting deliveries away

To ensure canteen area is kept clear of obstruction in accordance with Health & Safety regulations

Qualifications for assistant cook

Skills to assist in preparation of weekly menus

Required reading and math skills for recipes and accurate measurements

Must successfully pass a Federal background check

Be alert to any food issues and raise these with Chef/Manager at once

Any other jobs as required

Food Hygiene Certificate essential

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Qualification and competences

 Certificate in food production from a recognized institution

 Food handler’s certificate.

 Experience of 3 years working in a kitchen providing meals for large numbers

 Ability to prepare and serve well-presented and attractive meals to individual requirements.

 A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

 The ability to form positive relationships with colleagues.

 Knowledge of prevailing regulations on Hygiene.

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organisational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. The ideal candidate should have a good understanding of the protocols and procedures of the food service industry, including health and safety standards. Candidates can receive experience through formal trainings and internships.

Chef Job Description:

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.

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

We have immediate vacancy for Childcare COOK 托儿所煮食员工

Location : Jurong West (Opposite Pioneer MRT station)

Working hour : Monday to Friday, 6:45am to 1:15pm, Alternate Saturday

Interested please apply here or message / whatsapp : 9101 3031

Job responsibility :

** Prepares breakfast, lunch & tea break as per planned menu. 准备孩子们的早餐，午餐和下午点心

** Maintains Kitchen Cleanliness and Hygiene 保持厨房的清洁与卫生

** Ordering of food items and groceries 订购食品食料

-Issuing of local PO (Capex/ Packaging/ Food ingredients) from all users

-Weekly Master Command computation (twice weekly)

-Weekly computation of Granarolo forecast

-Ongoing tracking and update of Halal Certificate & Product Specification

-Periodically customers audit needs to support documents requirement on request

-Customers request on sustainability form, COA, or any other special documents request

-Compiling Sales Projection & Tracking Performance

-Must know computer Excel especially on formulas

-Showroom weekly promotion system input

-Good communication skills

Job Description & Requirements

Position Overview: The Quality Control Specialist for the central kitchen plays a pivotal role in ensuring the production of high-quality food products that meet established standards and exceed customer expectations. This position is responsible for monitoring and maintaining quality assurance processes, conducting inspections, and supporting continuous improvement efforts within the central kitchen.

Key Responsibilities:

1. Product Inspection: Conduct thorough inspections of all food products at various stages of production, from raw ingredients to finished dishes, to ensure they meet quality and safety standards.

2. Quality Assurance: Develop and implement quality control procedures and guidelines, ensuring compliance with industry regulations and company standards.

3. Sampling and Testing: Collect samples for laboratory analysis or sensory evaluations, such as taste tests, to identify any deviations from the set quality benchmarks.

4. Documentation: Maintain detailed records of inspections, test results, and other quality-related data. Generate reports and share findings with relevant departments.

5. Problem Identification: Identify and report any issues, defects, or deviations from quality standards. Collaborate with production teams to address and rectify issues promptly.

6. Process Improvement: Provide input and suggestions for process improvement, and participate in cross-functional teams to drive continuous improvement initiatives.

7. Training and Education: Conduct training sessions for kitchen staff on quality control procedures and best practices, ensuring all team members are aligned with quality standards.

8. Food Safety Compliance: Ensure adherence to food safety regulations and standards, including HACCP, by overseeing and validating sanitation and hygiene practices within the kitchen.

9. Supplier Collaboration: Collaborate with procurement and supplier teams to monitor the quality of incoming ingredients and packaging materials, and implement corrective actions when necessary.

10. Equipment Maintenance: Participate in the maintenance and calibration of quality control equipment and tools used in inspections and testing.

Qualifications and Requirements:

· Proven experience in food quality control or quality assurance, ideally in a central kitchen or food production setting.

· Strong understanding of food safety regulations, including HACCP principles.

· Excellent attention to detail and analytical skills.

· Effective communication and teamwork abilities.

· Proficiency in using quality control tools, such as laboratory equipment and data analysis software.

· Problem-solving skills and the ability to drive process improvement.

· Knowledge of food production processes and ingredient characteristics.

· Willingness to work in a dynamic, fast-paced environment.

·Able to work on PH ,Night shif and Weekend

The Quality Control Specialist for the central kitchen is an essential contributor to ensuring the safety and satisfaction of customers by maintaining consistently high-quality food products. This role demands a keen eye for detail, a commitment to compliance, and a dedication to continuous improvement in food production processes.

EA LICENSE : 18C9520

EA REG: R1765753

The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• 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.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• 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.
• Performs any other duties and responsibilities that may be assigned.

(1) Experienced in F&B operations for at least 2 years;

(2) Independent with initiative;

(3) Maintain daily and monthly reports of outlets;

(4) Preparation of profit / loss statements;

(5) Purchasing of materials if required;

(6) Sourcing for clients to rent stalls;

(7) Daily operations of outlets.

Responsible for the overall performance of the designated department / accounts, delivering consistent financial growth through sustainable business strategies and operational excellence in tandem with the growth strategy of the Company. As a top management representative of the Company, continuously build strategic client relationships (new and existing), drive a high performing and stable team and promote cross collaboration with other departments.

Job Description & Requirements

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Interaction with the customers and resolving the problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.

-Order supplies to stock inventory appropriately

-Verify and endorse all incoming products & raw materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities

• Assist all Chefs in performing general food- preparation tasks

· Organizing and arranging necessary ingredients for orders of the day

· Maintaining general cleanliness of the kitchen, general washing and keeping food storage areas clean and orderly

· To keep a check on the ingredients needed and to raise requisitions for any shortage

• Compliant to the mandatory hygiene and safety standards and requirements

• Maintain and continuously seek improvement in food quality standards and service and operating standards to ensure maximum customer satisfaction

• Supervising and assisting in training of new employees

• To possess expert knowledge of food preparation and cooking procedures

• To work well all team members by creating a stimulating, positive and energetic working atmosphere

• To take ownership of all tasks, duties and responsibilities assigned to you and ensuring that they are completed according to the kitchen work schedule and to the required standard

• All other related duties assigned by Supervisor

Requirements

• Experience working in F & B preferred

• Responsible, organized and able to work in fast paced environment and works well even under pressure

• Able to work with minimal supervision