Total 1,777 F&B / Tourism / Hospitality job vacancies in d05 clementi new town hong leong garden pasir panjang

Main Responsibilities

Report to the Senior Operations Manager. Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.

• Take responsibility for the business performance of the restaurant
• Analyse and planning restaurant sales levels and profitability
• Prepare reports at the end of the shift/week, including staff control, food & cash control and sales
• Create and execute plans for department sales, profit and staff development
• Accountable for labour and F & B costing matters including inventory control and conducting bi-monthly stock
• Plan and coordinate menus
• Manage filing system and read company emails
• Handle disciplinary issues, conducting Annual review and confirmation of staff
• Provide effective leadership to the food and beverage Teams to ensure targets are met
• Constantly review, evaluate operations/procedures and suggest improvements to the management
• Coordinate the entire operation of the restaurant during scheduled shifts
• Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customer into return customer
• Ensure all employees adhere to the company's uniform standards
• Meet and greet customers and organise table reservations
• Advise customers on menu and beverage choice
• Conduct orientation and training & coach new trainees
• Plan staff duty roster and cleaning duties
• Update GRN and perform e-Procurement
• Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
• Perform banking duties
• Collect e-feedback from guests using iPad
• Upsell desserts to customer
• Upsell promotion and PGR membership
• Maintain high standards of quality control, hygiene, and health and safety
• Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum 4 years of relevant experience in QSR and in a supervisory role.
• Have good product knowledge on food items
• Knowledge of cost/inventory management would be an added advantage
• Basic PC-literacy
• Strict sense of hygiene and safety standards
• Strong command of both Mandarin & English in order to communicate and introduce menu-items to customers
• Excellent organizational skills
• Ability to thrive in a challenging environment
• Strong public relations skills
• Excellent interpersonal & communication skills
• Strong leadership & team player
• Demonstrate commercial capability to deliver profit, control costs and build customer loyalty

Main Responsibilities

• Report to Head Wok Chef
• Attend to the picking and preparation of food ingredients for the wok station
• Working knowledge of the storerooms and cold room and know where to find all the ingredients
• Well verse in various kitchen equipment
• Ensure the kitchen inventory is sufficient and cost-effective while maintaining the quality of the ingredients
• Marinate and season ingredients
• Guide and train the culinary team
• Maintain discipline, cleanliness, hygiene of the kitchen area
• Ensure the consistency and the quality of food served in the restaurant
• Assist in managing discipline, cleanliness, hygiene of the kitchen area
• Assist in bi-monthly stock take
• Investigate customer complaints
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum 6 years of experience in a similar restaurant concept
• Strong knowledge of quick serve concepts / asian cuisine
• Strict sense of hygiene and safety standards

Main Responsibilities

Report to the Restaurant Manager. To support and assist the Restaurant Manager to achieve optimal business performance of their restaurant, as well as maintaining high standards of food, service, health and safety. And, to assist in the management of the restaurant, deputising in the absence of the Managers.

• Assist in achieving optimal business performance of the restaurant
• Assist in analysing and planning restaurant sales levels and profitability
• Assist in preparing reports at the end of the shift/week, including staff control, food & cash control and sales
• Assist in creating and executing plans for department sales, profit and staff development
• Assist in monitoring labour and F & B costing matters including inventory control and conducting bi-monthly stock take
• Assist in planning and coordinating menus
• Assist in managing filing system and read company emails
• Assist in handling disciplinary issues, conducting Annual review and confirmation of staff
• Provide effective leadership to the food and beverage team to ensure targets are met
• Constantly review, evaluate operations/procedures and suggest improvements to the management
• Coordinate the entire operation of the restaurant during scheduled shifts
• Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers
• Ensure that all employees adhere to the company's uniform standards
• Meet and greet customers and organise table reservations
• Advise customers on menu and beverage choice
• Conduct orientation and training & coach new trainees
• Plan staff duty roster and cleaning duties
• Update GRN and perform e-Procurement
• Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
• Perform banking duties
• Collect e-feedback from customers using IPad
• Upsell desserts to customers
• Upsell promotion and PGR membership
• Maintain high standards of quality control, hygiene, and health and safety
• Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum 3 years of relevant experience with 2 years in a managerial role
• Have good product knowledge on food items
• Knowledge of cost/inventory management would be an added advantage
• Candidate must have basic PC-literacy
• Strict sense of hygiene and safety standards
• Candidate must have strong command of both Mandarin & English in order to communicate and introduce menu-items to customers
• Excellent organizational skills
• Ability to thrive in a challenging environment
• Strong public relations skills
• Excellent interpersonal & communication skills
• Candidate must be a strong leader & team player
• Demonstrate commercial capability to deliver profit, control costs and build customer loyalty
• Exceptional communication skills and the leadership capability to create a winning team

Looking for a proactive & experienced B2B field sales executive for our sales team. You will actively take ownership of our new wellness product, support business growth, & foster relationships with our clients.

What is needed from you:

• Comfortable doing outdoor sales & communicating with customers via face-to-face presentations.
• 3 years working experience in Pharmaceutical / wellness / healthcare / medical industry sales business environment.
• Self-motivated + result-oriented, with a passion for driving sales & achieving success.
• Comfortable with multi-tasking independently in a deadline-driven environment.

What will make you standout:

• Prior experience working in the healthcare setting or Passion for the health and wellness industry.
• 5 years or more Sales experience.
• Car ownership

Your new job:

• Meet prospects & clients face to face at their offices.
• Deliver sales targets for the Singapore market.
• Design business proposals for prospective individual/corporate partners.
• Develop & maintain consistent rapport with consumers/partners across all levels to understand business objectives & growth plans.
• Using data & statistics to develop a customer proposal for our products & campaigns.
• Manage a pipeline of activities across various direct marketing channels.
• Collaborate with online team to strategize & execute robust campaigns with a focus on customer leads selection & penetration, product sequencing, value propositions,
• Perform post-campaign analysis to evaluate KPIs & improvements to lift campaign results.

Roles & Responsibilities

• Salary $2500-3000
• Working location: Pandan Loop
• Working day: Monday to Friday
• Working hours: 9am to 6pm

Job Responsibilities:

• Manage the company’s inventory and shipping system
• Provide support for periodic stock checks and stock takes
• Oversee & ensure inventory accuracy in the system
• Review inventory documentation, records and reconciliation of inventory discrepancies if any
• Liaise with warehouse personnel on inventory matters
• Ensure timely updating of shipment files
• Any ad hoc duties as assigned

Job Requirements:

• No experience required, OJT will be provided

Main Responsibilities

• Report to the Head Wok Chef
• Play an all-purpose Cook in the kitchen brigade.
• Move from station to station, assisting with any tasks, as needed.
• Assist when another station member is absent or the workload approaches a more hectic pace
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Maintain discipline, cleanliness, hygiene of the kitchen area
• Ensure the consistency and the quality of food served in the restaurant
• Assist in managing discipline, cleanliness, hygiene of the kitchen area
• Assist in bi-monthly stock take
• Investigate customer complaints
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• At least 4 years of experience in a similar restaurant concept
• Broad knowledge of the basic operations of each station
• Strict sense of hygiene and safety standards

Main Responsibilities

• Report to the Sous Chef
• Play an all-purpose Cook in the kitchen brigade.
• Move from station to station, assisting with any tasks as needed.
• Assist when another station member is absent or the workload approach a more hectic pace.
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Assist in managing discipline, cleanliness, hygiene of the kitchen area
• Assist in bi-monthly stock take
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum 4 years of experience in a similar restaurant concept
• Broad knowledge of the basic operations of each station
• Strict sense of hygiene and safety standards

We are looking to hire a customer-oriented Restaurant Manager/Supervisor to ensure that all restaurant operations run smoothly. The restaurant manager'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 restaurant, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance.

Restaurant Manager 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.

- Reviewing customer surveys to develop and implement ways to improve customer service.

- Resolving customer complaints in a professional manner.

We are looking for a motivated Junior Pastry Chef or Baker to work in our Serangoon kitchen/shop, near NEX shopping mall. You are passionate about baking, creative and have an interest in the art of French Patisserie? You are willing to learn and grow with us to take up more responsibilty in the future? Then, this job is right for you.

Caro Patisserie is a French bakery concept specializing in making and selling exquisite tarts, biscuits and other French pastries via its retail shop in Serangoon & Joo chiat and online on its website: caro-patisserie.com

Location: 78 Yio Chu Kang Road, 545571

Work Schedule: 5 days a week (Tuesday to Saturday)

Salary: 2400 - 3200 SGD/ month subject to experience

RESPONSIBILITIES:

• Assist the head chef in the preparation of pastries
• Be able to bake independently
• Execute and maintain consistent recipes and presentation
• Follow proper handling and right temperature of food products
• Handle equipment in a safe and proper manner
• Maintain workstations clean and tidy with proper hygiene
• Minimize the wastage and spoilage of ingredients
• Ensure proper hygiene practices in accordance with food & beverage safety and hygiene standards
• Any other duties assigned by the manager

REQUIREMENTS:

• Singaporean and Local candidates only
• Ideally at least 1 year of relevant experience
• Experience in French baking techniques an advantage
• Training provided, but willing to learn and have a strong passion for baking
• Able to work independently with minimum supervision
• Comfortable working in a fast-paced environment and during peak hours
• A valid food hygiene certificate will be an advantage

BENEFITS:

• Discretionary Bonus
• 14 days of annual leave
• Staff discount
• Medical insurance

Job Description

• Prepare ingredients and materials needed for testing and trials.
• Record data related to recipes, cooking times, temperatures, and ingredient combinations.
• Collaborate with the R&D Chef during cooking, baking, or other food preparation processes to test new concepts.
• Ensure samples meet specific requirements such as taste, texture, and appearance as per customer specifications.
• Maintain accurate documentation of all trial outcomes, product formulations, ingredient lists, and adjustments
• Ensure products and processes align with food safety standards
• Work closely with quality assurance, production, and procurement teams to ensure the product development process aligns with production capabilities and quality standards.
• Support R&D Chef in aligning new products with manufacturing requirements for large-scale production.
• Participate in taste tests to assess flavour, texture, appearance, and overall quality of products.
• Assist in organizing the R&D kitchen, ensuring it is properly stocked with necessary ingredients and equipment.
• Support the R&D Chef in managing time-sensitive tasks and ensuring that product development timelines are met.

Requirements

• Diploma or Degree in Culinary Arts, Food Science, Food Technology, or a related field.
• At least 1 year of experience in a kitchen or food production environment
• Basic food science knowledge: Ability to understand product formulation, ingredient functionality, and shelf-life considerations.
• Proficiency in Microsoft Office (Word, Excel) and ability to maintain proper documentation for trials, formulations, and product specifications.
• Willingness to work in a fast-paced, dynamic environment

Job Order no.: ID1574
Position：Baker
No. of worker：1 pax
Salary：$2500 - $2800
Working Hour：5.5 days work, 48 hours per day
Off day: One week one off day
Working Experience Required:
• At least 1-3 years baking experience in donuts, tarts, pie, cakes
Gross Salary: $2500 - $2800
Work Location: Taiseng Central Kitchen
Remarks:

The candidate is responsible for the strategic planning and execution of leasing and marketing activities for a food court. This role involves identifying, attracting, and securing tenants and food operators, as well as managing all tenancy contract agreements to ensure the food court's success and profitability.

Job Responsibilities:

1. Tenant Acquisition and Retention

• Identify and target potential tenants and food operators that align with the food court's vision and market needs.
• Develop and implement marketing strategies to attract high-quality tenants.
• Conduct market research to stay updated on trends and competitor activities.

2. Lease Management

• Negotiate lease terms and conditions with prospective tenants.
• Prepare and review lease agreements, ensuring all terms are clear and compliant with legal standards.
• Manage lease renewals, extensions, and terminations.

3. Relationship Management

• Build and maintain strong relationships with tenants to ensure high occupancy rates and tenant satisfaction.
• Address and resolve tenant concerns and issues promptly.

4. Marketing and Promotion

• Develop and execute marketing campaigns to promote the food court and attract customers.
• Collaborate with the marketing team to create promotional materials and events.
• Utilize digital marketing channels to enhance visibility and reach.

5. Financial Management

• Monitor and manage the financial performance of the leasing portfolio.
• Prepare and present regular reports on leasing activities, occupancy rates, and financial performance.
• Develop and manage the leasing budget.

6. Compliance and Documentation

• Ensure all leasing activities comply with relevant laws and regulations.
• Maintain accurate and up-to-date records of all lease agreements and related documents.
• Coordinate with legal advisors to review and update lease documentation as needed.

7. Market Analysis and Strategy

• Conduct regular market analysis to identify opportunities for growth and improvement.
• Develop strategic plans to enhance tenant mix and overall food court appeal.
• Monitor industry trends and adjust strategies accordingly.

Job Requirements:

• Bachelor degree in Business Administration, Marketing, Real Estate, or a related field.
• Proven experience in leasing and marketing, preferably in the retail or food court sector.
• Strong negotiation and interpersonal skills.
• Excellent communication and presentation abilities.
• Proficient in Microsoft Office Suite and SAP
• Knowledge of local real estate laws and regulations.
• Ability to work independently and as part of a team.
• Strong analytical and problem-solving skills.
• Ability to work flexible hours, including weekends and holidays, as needed.
• Familiarity with digital marketing tools and social media platforms.
• Strong organizational and time-management skills.

ABOUT GLAZE

GLAZE began as a passion-driven home bakery and has grown into an established brand that blends the warmth of family recipes with the touch of artisanal elegance.

Nestled within the collaborative and welcoming space at IncuBaker, GLAZE is more than just a place to bake - it’s a space where connections, creativity, and community come together. This spirit shines through in our Farm-to-Cake masterclasses, where participants join us to craft our top 10 rated “JARDIN” Strawberry Shortcake with freshly harvested strawberries from a local organic farm.

At GLAZE, we believe in taking a thoughtful approach to baking, embracing tradition while also welcoming fresh ideas. We use only real, natural ingredients - nothing artificial, no shortcuts.

Our menu includes a variety of treats with a local twist, like our signature Gula Melaka and Matcha White Chocolate Scones, Passionfruit Shortcake, and Chai Latte Bliss Balls. We also offer gluten-free pastries to meet the needs of those with dietary restrictions.

Sustainability is at the heart of what we do. We primarily bake to order, keeping things fresh while reducing waste. We’re proud to work with local producers and support social causes close to our hearts.

JOB OVERVIEW

We are looking for a dedicated individual to join our GLAZE family. The ideal candidate for this role has basic knowledge and experience in baking and willing to put the time and effort to learn and meet the demands of the shop.

RESPONSIBILITIES

• Assist in creating and preparing all pastry items as required by the business
• Assit in planing, implementing and managing daily operations
• Assist in monitoring supplies and ingredients necessary for daily operations
• Prepare, clean and organize ingredients for use in the kitchen
• Ensure the kitchen is clean and sanitized at all times
• Ensure compliance with food hygiene and Health and Safety standards

QUALIFICATIONS AND REQUIREMENTS

• Basic knowledge and experience in baking is preferred
• Excellent organizational and time management skills
• Great attention to detail and creativity
• Great interpersonal and leadership skills
• Must possess a positive and friendly attitude and work well with colleagues and customers

Salary: $12/hour (part-time)

Operating Hours and Days: 8am – 1pm/Monday – Saturday (minimum 2-3 days a week)

Schedule: flexible

Description:

Supporting the Food Atrium Division’s F&B Team in implementing business plans for our beverage sector, an Area Manager is responsible for all the staff in the stalls that he/she is taking charge (up to 10 staff per stall). He/she is in-charge of the KPIs of all the stalls under his/her charge. In addition to taking care of store-level support functions such as customer service, scheduling, daily operations, cashiering, loss prevention, maintenance and back-office support, the Area Manager also recruits, trains and motivates staff.

Job Responsibilities:

• Oversee the daily operations to ensure efficiency, quality, service standards and cost-effective management of resources
• To create, update and audit the stalls SOP and ensure that the SOP is observed consistently by the team
• Provide necessary guidance & consultation on preparation and conduct regular audits to ensure the consistency of all products
• To work one full day in each stall per week and discuss observations and to cover shifts as and when short of manpower.
• Manage, groom and motivate the team to foster continuous improvement
• To assist in staff recruitment selection, on job training, performance management & disciplinary/dismissal issues as required.
• Ensure food hygiene and safety standards are always observed with regular audits
• Oversee the planning of duty rosters and ensure prudence
• Ensure strict adherence to local regulations and labour laws
• Conduct frequent staff performance appraisal exercise when necessary
• Assist in new stall set ups, including planning of the new stall layout and equipment purchase
• Analyse and propose sales & promotional strategies to achieve higher revenue
• Assist to plan, formulate and/or review new products and/or menu selling price from time to time
• Conduct timely reviews on beverage and operating costs to ensure that they are in line with the budget
• Any other duties as assigned

Job Requirements:

• At least 3 years of proven track record in managing multiple-outlet format of F&B stores
• Fluent in English and Mandarin (written and spoken) to liaise with English and Chinese speaking business associates

Personal Attributes:

• Self-motivated and able to work in a fast-paced environment
• The ability to work under pressure and handle challenging situations
• Good communication & people skills
• A strong commitment to customer service
• Passionate about F&B industry
• The ability to understand and analyze sales figure and its cost implications
• Planning and organizational skills
• Knowledge of IT preferred
• Willing to travel within Singapore

Job Responsibilities:

• Execute, organize and administer training programmes (including, but not limited to, Express Orientation and Service Training) based on Learning Needs Analysis (LNA) and Total Company Learning Plan (TCLP) in line with the goals of the company
• Monitor and follow up on post training progress
• Provide support in coaching on service culture at outlet level, and implementation of Service Campaign
• Provide support in training logistics, including, but not limited to, printing of attendance, consolidation of nominations and registrations (internal/external courses), room setup, prepare training materials, onsite training support, notify participants on confirmation of training registration
• Maintain updated curriculum database and training records in HRIS and training inventory
• Provide all training to all staff includes tenants and contractors
• Conduct service evaluation for all food courts and stalls to ensure compliance with company policies and procedures
• Responsible on new hire’s training programme and progress
• Any other duties and projects assigned

Job Requirements:

• Degree/Diploma in Training and Development, Business Studies/ Management, Human Resource or equivalent with min 3 years' working experience in similar capacity (e.g. training delivery and curriculum development), preferably in F&B industry
• Proficient in LMS and e-Learning courseware development, MS Office, webinar tools, and Internet based systems and programs
• Strong interpersonal and Self-motivated
• Strong presentation skills to both large and small groups
• Bilingual preferred as the role requires (in order to converse and provide training and training support for staff, tenants and contractor when necessary)

The Marketing Executive supports day-to-day marketing activities under the Brand Development Department.

Job Responsibilities:

• Plans, executes, and tracks marketing campaigns/promotions.
• Utilizes both traditional and digital marketing channels to reach out to customers.
• Proficient in social channels like Instagram, Tik Tok, Facebook and email marketing.
• Writes copy for all marketing collaterals, including brochures, letters, emails, content for websites and digital platforms.
• Monitors ongoing campaign spend against the budget, keeping accurate records and highlighting where variances occur.
• Liaise with internal and external stakeholders such as operations team and external trade partners to ensure the successful implementation of campaigns/promotions.
• Liaise with mall management/landlords for ad spaces, campaigns, and customer feedback.
• Community monitoring and responding to enquiries/feedback from email/social media channels.
• Manage and assist with interviews aimed at elevating the positioning and reputation of internal and external stakeholders.
• Explore new methods and creative strategies to increase internal and external awareness.
• Coordinate, organise and host media food tastings.
• Media monitoring to track consumer sentiments and identify potential stories for consideration, including tracking and reporting of media coverage and engaging stakeholders to partner media outlets and journalists to develop interesting stories.
• To manage and handle day-to-day job requests from internal/external stakeholders
• To work closely with creative/VM team on new outlet openings and renovations for store displays and marketing collaterals
• Other administrative duties as required

Job Requirements:

• Degree / Diploma in Public Relations / Marketing / Mass Communication or related discipline
• Work experience in the F&B/ FMCG industry is advantageous
• Knowledge in digital marketing is a bonus (SEO,SEM, pay-per-click marketing etc)
• Possess a good understanding of emerging channels/platforms like social media, video, and content partnerships in relation to media mix

Personal Attributes:

• Meticulous with an eye for detail
• Pleasant disposition
• Work effectively in a team
• Good communication and interpersonal skills
• Excellent command of English & Chinese in written and spoken
• She/he must be proactive, with a strong sense of accountability and a day-to-day focus on results
• Able to work on multiple projects concurrently and stay organised
• Able to adhere to timeline

Food Atrium is a vibrant and dynamic food destination, offering a diverse range of cuisines to our customers. We're seeking an experienced and skilled Head Chef to lead our food and beverage team and drive culinary excellence.

Job Summary:

As our Head Chef, you oversee several foods types kitchen and you will be working closely with the Food and Beverage Managers in the entire food & beverage operation, including menu planning, food preparation, and presentation. Your roles and responsibilities also includes research and development, new product and recipe development.

Job Responsibilities:

Planning

• To review on a regular basis the condition of the kitchen crew of various brands in terms of food standards, food safety, recipes compliance and all other related matters
• To abide by all Company’s rules, regulations and policies
• To conduct inspections on all kitchen inventories and integrity of ordering systems at all stalls
• To plan and organize the staffing, administrative and logistic on forthcoming public holiday base on the year calendar
• To plan creative food promotions to induce return business for all brands

Profitability

• To monitor the quality and quantity of all food items served in accordance to set recipes and presentation
• Develop & implement continuous cost control methods on top of current model used
• To ensure that all operating, cost of goods and labour expenses are in line with planned figures
• To analyze daily sales reports for response to further profitability strategies
• To work with the Purchasing Committee to identify optimum usage of quality and cost effective raw products

General

• To work with the F&B manager on anticipated volume of business, taking into consideration the holidays, weather and activities in the area and the community in general
• To work with the F&B manager on ensuring that all staff members are fully aware of Company’s rules and regulations by reviewing them on a monthly basis
• To inspect all equipment continuously and keep them well maintained to ensure proper functioning following the set existing systems
• To conduct internal training for all staff in preparation for future development plans
• To work with the F&B manager on compiling all existing recipes and training manuals with copy to the VP
• To assist in generating costing for all products for accurate data entry for menu engineering system
• To work with F&B Manager & Training Manager on all skills regarding product knowledge training

Personnel & Training

• To ensure that all staff are screened properly when hired
• Conduct orientation program
• Inform staff on all kitchen procedures
• Informed staff on rules and regulations
• To develop and implement training programs and conduct training sessions for product knowledge
• To constantly supervise the on-the-job training of staff so that they can provide the highest standard of service
• To check all employee regularly for cleanliness, appearance awareness of pride in uniform
• Maintain periodic appraisals and interview

Customer Service

• To enforce adherence to prescribed service procedures in accordance to our business model
• To enforce courtesy and efficiency
• To directly supervise and counsel staff on any case of customer service-related issues

Cleanliness

• To implement and maintain high standards related to sanitation and cleanliness
• To monitor hygiene standard
• To work with the F&B manager / executives on all feedbacks regarding safety and sanitation issues
• To instil a clean and hygienic work place culture

Legal regulations

• To have complete knowledge of local food service laws
• To have complete knowledge of local labor laws

Job Requirements:

• Culinary Degree/Diploma or equivalent experience
• 5 – 8 years of relevant experience in F&B industry
• Proven track record of culinary excellence and menu innovation
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Expertise in Asian Cuisine is advantageous

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

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

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

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

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

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

Experience in preparing Prata Dough Flipping & cooking.

Able to work Public Holidays.

Follow all guidelines for food hygiene and health and safety as per NEA guidelines.

monitoring stock take and stock rotation.

Take full responsibility for the cleaning of the kitchen and workspaces

Able to work under pressure

All food preparation procedures strictly adhere to Company’s standards and National food safety regulations

Assist in planning and creating menus, recipes and daily specials

Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.

Ensure workstation, including food presentation, quality, food hygiene, kitchen cleanliness and safety at all times

Other duties as and when assigned

Guide and assist trainees

JOB DESCRIPTION:

• Manage and supervise the maintenance team to achieve the following objectives:

1. Train, supervise and communicate departmental/individual job goals to all employees in the Maintenance team.
2. Resolve defects in a timely manner.
3. Ensure good quality of work is produced by every team member.
4. Assign jobs correctly to every team member according to their strength.
5. Continuously monitor and appraise job performance of the team.

• Conduct regular inspections and identify building defects/irregularities, propose and follow up on improvement/rectification works.
• Manage any larger scale maintenance, repair or upgrading works as necessary.
• Perform diagnostic testing and inspection for all electrical, mechanical and air-conditioning equipment and to arrange for any faults to be rectified, and to report any malfunctioning equipment.
• Monitor the maintenance schedule of contractors and to ensure that work is carried out according to schedule and the standard of work meets specification.

REQUIREMENTS:

• Possess a degree in Engineering
• Prior experience in hotel maintenance will be an added advantage.
• Good knowledge of building maintenance and property management processes for industrial or office building.
• Resourceful, self-motivated and possess a spirit of excellence as well as team player.
• Independent and able to manage and maintain positive relationships with service providers and government authorities.
• Possess good interpersonal, communication and writing skills.
• Service-oriented with good personality.
• Certified FSM is an added advantage.
• Preferably possess Class 3 license.