Total 2,040 F&B / Tourism / Hospitality job vacancies in d07 golden mile middle road

Job Description

Attend daily F&B meetings and take down minutes of meeting

Cover Executive Secretary during her absence

Prepare and send outlets reservation list daily

Provide administrative support to the F&B team

Communicate with clients on F&B booking enquiries via email and phone

Record all forecast bookings for seminars, banquet and hotel activities

Cover breaks and stand in for cashier and render service at restaurants

Keep track of all bookings and payments for outlets' promotions

Maintain adequate stock of office supplies for F&B team

Liaise with relevant department for quotations and follow up on goods arrival

Work closely with HR department for submission of attendance and overtime report

Requirements

2 years of working experience in hotel

Strong organizational skills

Independent and able to work well as a team

Excellent interpersonal skills

Job Description:

• To assist the dentists with all forms of treatments and attend to patient's comfort during treatment.
• Preparation of dental materials for the respective treatments.
• Ensure the cleanliness, maintenance and sterilization of dental equipment.
• Stock taking and monitoring.
• Front desk reception duties including but not limited to, patient registration, claims submission, cashiering.
• Ad hoc administrative work.

Job Requirements:

• Candidates must possess at least Secondary School Certificate/ "O" Level in any field.
• Good communication and interpersonal skills.
• 5 days work week( 4 weekdays + 1 weekend).
• Must be able to commit night sessions (4 of the weekdays are till 8.30PM).
• To cross-deploy to other locations if required.
• Must be willing to do shift work.
• IT literate (to use clinic software and email).

No experience required. Candidates with relevant experience preferred.

• Performance Bonus of up to 2 months
• Medical and dental benefits
• Incentives for good attendance

Interested candidates may send their resumes to *bnfdentalhr@ gmail.com*

We regret that only shortlisted candidates will be notified.

• Salary: up to $4,000 Basic + >$200 in monthly Meal & Performance Allowances + Annual Performance Bonus (~1 month Basic salary)
• Min 1 year of experience as a Sushi Chef
• Must be comfortable handling and tasting non-Halal food (pork dishes and alcohol are served)

Additional Details

• Cuisine: General Japanese cuisine - specialising in Sushi/Sashimi
• Working Location: near Katong Shopping Centre (nearest MRT: Marine Parade station)
• Work Schedule: 6 days per week
• Working Hours: 10.30 am - 9 pm (No OT required)
  Split shifts: 3-hour lunch break between 2pm - 5pm
  1 weekday rest day (occasional weekends off)
• Uniform provided

Responsibilities

• Prepare non-Halal Sushi / Sashimi / Makimono dishes as per customers' orders
• Ensure Proper Planning, Preparation, and Storage of Ingredients
• Communicate and build good relationships with Diners

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Interested? / Enquiries
Submit your application via the "Quick Apply" link
OR
Contact Mr Wein Ng for a confidential career discussion via 8837 5170.

We regret that only shortlisted candidates will be notified.

EA Personnel Name: Ng Weineng
EA Personnel No: R1985639
EA License No: 02C4944

As the Chef de Partie your duties include:

• Executing north indian curries, traditonal north indian appetizers
• Setting up the kitchen prior to a restaurant’s opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of the stipulated orders
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift

Responsibilities:

• Oversee daily restaurant operation and ensure compliance with operations standards and procedures
• Guarantee guest satisfaction in regards to food quality, sanitation, and service
• Ensure consistent high quality of customer service
• Take orders, deliver guests’ meals from the kitchen, perform bartending, food expediting and greeter duties, respond to guests’ requests, make knowledgeable and appropriate recommendations on food and beverage
• Maintain a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
• Attend to customers’ needs and respond to complaints promptly, understanding service recovery and applying when needed
• Manage and maintain operational records which include inventory and sales reports
• Ensure day-to-day operations function efficiently and smoothly

Requirements:

• Minimum 2-years experience
• Strong leadership skills, highly organised, and able to multi-task
• Independent, result-oriented and resourceful
• Responsible, honest, flexible
• Possess strong interpersonal skills, positive attitude, and social intelligence
• Excellent oral and written communication skills in English

* 5-day work week

* with OT pay

For queries, please email [email protected]

Looking For FT Chef/Management Trainee

Position: Chef/Management Trainee

Location: Gucco Tower / Novena / Nex / Bugis

Salary: Up to $3,100 per month

Responsibilities:

Assist in kitchen operations and food prep.

Learn management skills in a culinary setting.

Support menu planning and inventory.

Ensure food safety and hygiene compliance.

Requirements:

Relevant experience preferred.

Passion for food and strong teamwork skills.

Availability to work weekends.

What We Offer:

Competitive salary up to $3,100.

Training and development opportunities.

A supportive work environment.

How to Apply:

Interested applicants may apply here or WhatsApp 85881419

Singaporean & PRs Only!

Gladwin Teo Jian Rong

EA No. 23C1599

EA Personnel no. R1768774

Job Title : JOB Kitchen Assistant

ESSENTIAL JOB FUNCTIONS:

-assits chef for prepare food & arrange

-need wash kitchen equitment

-need keep all equitment finish work

-work with all staff and manner professional

-min. 2 years experiance needed

-prefer chinese speaking

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

Please contact 82898979 for interview

462 Crawford Lane #01-53,S 190462

12pm onwards

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation, and guidelines are implemented, adhered to, and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for foodservice establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous-vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Grind wet flour.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at the supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

We are looking for Pastry Cook who specialise in pastries.

Description

- Accurately weighs and measures ingredient

- Roll, shapes and molds dough in desired shapes.

- Mix, cooks and pour fillings into pastries

- Checks productions schedule to determine variety and quantity of goods.

Requirements
- Minimum 1 to 2 years experience in related field.
- Good product knowledge
- Able to work as a team with minimal supervision

- Attention to details.

- Good communication skills.

Reporting to the General Manager, the successful candidate plays a critical role in leading the engineering team, ensuring compliance with industry standards and regulations.

Responsibilities:

• Project management – oversee and manage the planning, design, and execution of engineering projects. Communicate project progress and technical information to the senior management to ensure timely and accurate completion, within budget, and to the required quality standards.
• Troubleshoot and resolve complex technical issues. Ensure all engineering activities comply with industry standards, regulations and company policies.
• Provides technical leadership, training and direction to the subordinates.
• Maximise maintenance team potential with a balanced focus on operations, guests, employees and owner satisfaction.
• Proper records keeping relating to all plant and equipment for the hotel including repair and maintenance.
• Ensure that stores have adequate stocks of materials, equipment, and tools are kept in a clean and safe environment
• Take responsibility for the cleanliness and safety aspects of all plant and mechanical equipment rooms
• Responsible for quality service, short and long-term planning, daily operations as well as preventive maintenance standards.

Prerequisites:

• Bachelor degree in Engineering related trade.
• At least 5 years related experience
• Proficient in MS Office applications and presentation skills
• Able to train, coach, motivate and develop staff
• With certification as FSM will be an added advantage

FRONT-OF-HOUSE & CASHIER (HALAL RESTAURANT)

Requirements:

- No experience needed

- Located in Arab Street Area (Central)

- Singaporean / PR

Jobscope:

- Cashiering duties

- Greet and communicate with customers

- Clearing of tables

- Ensure cleanliness of FOH

- Monitor stocks of beverages

- Setting up FOH for opening/Ensure FOH is clean for closing

Email/DM Instagram or Facebook:

@ono.ramen

[email protected]

-responsible for overseeing all aspects of Bar operations, ensuring quality service and profitability

-design and implement the beverage menu

-source and negotaite with suppliers

-monitor beverage inventory

-manage beverage cost to ensure profitability

-ensure all beverages served meet the quality standards

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role:

Commis/Cook 3

The Cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Cook prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

What you will do:

• Prepare mise en place with care and attention to detail.
• Package food products for takeaway, ensuring quality and presentation.
• Maintain a clean and organized workspace at the throughout the shift.
• Engage in the daily operations of the kitchen, executing tasks according to the staff roster.
• Assist in inventory and supply management, contributing to a well-stocked and efficient kitchen.
• Exercise portion control and minimize waste by using ingredients and equipment effectively.
• Follow crisis response and recovery protocols in line with business continuity policies.
• Uphold our high standards of personal, food, and beverage hygiene.
• Adhere to our food waste management SOPs.
• Comply with Workplace Safety and Health (WSH) policies and procedures.

What you bring:

• Minimum of 1 year of culinary experience, preferably in a luxury hotel or Michelin restaurant.
• Skilled in building and maintaining relationships across departments and with guests.
• The ability to multitask and prioritize is also essential for this position.
• Adaptable to working in a fast-paced environment and be attentive.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays"

The Raffles Butler is at the center of the Raffles Hotel Singapore residents’ service experience. This position encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house and departure arrangements. The Butler will strive to listen attentively, observe the little details, and personalise interactions with the aim to anticipate and be intuitive of residents’ needs and wants. An ambassador of the hotel, well-rounded in all areas of the hotel, including Rooms, Food and Beverage, Spa and other resident touched areas.

Primary Responsibilities

Executes Butler core tasks

• Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and residents.
• Engages and customises check-in procedures, suite set-up, suite orientation, offers welcome drink, itinerary and dining recommendations and bookings, through observation and interactions anticipate and be intuitive of residents’ needs and wants.
• Orchestrates the celebrations of residents’ special occasions, assists with in-suite experiences resolves resident feedback, serves daily amenities and offers assistance for departure arrangements and provides fond farewell.
• Tasks include unpacking, packing, laundry, shoe-shine and in-room dining service, promptly answers any resident calls and emails and communicates with respective departments.
• Ensures service standards and individual performance are aligned with Accor Hotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Deals with internal stakeholders

• Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Lobby Operations team in promoting inter-hotel sales and in-house restaurants and facilities.
• Cooperates closely with the In-Suite dining team and housekeeping to ensure a seamless In-Suite dining and cleaning experience. Acts as a link for residents with all other areas of the hotel.
• Addresses any security incidents and resident complaints to the Head Butler and reacts proactively when suitable and appropriate.

Improves quality of product and services

• Ensures residents receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Candidate Profile

Knowledge and Experience

• Diploma or Degree from School for Tourism and Hotel Management.
• Minimum 2 years’ relevant experience.
• Excellent communication skills in English and ability to speak other language and / or basic understanding of other languages an advantage.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest/colleague needs.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyses and resolves problems, exercises good judgment and with a high degree of professionalism.
• Prioritises and organises work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Embraces and responds to change effectively.
• Creative and experiential focus.
• Possess good local market knowledge.
• Understands international luxury travelers and their needs.
• International level of quality and non-hotel experience a plus.
• Multi-cultural understanding.

Benefits of Joining Raffles Hotel Singapore

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

Location: Fortune, Centre Bugis

Position Overview:
We are seeking a reliable and enthusiastic part-time F&B staff members to join our team at the padel co. The ideal candidate should be comfortable handling F&B operations and basic housekeeping duties to ensure a welcoming environment for our customers.

Part-time slots available (candidates should be able to do at least 3x of these 9x slots a week):

• Weekdays: 5pm – 11pm (5 hours)
• Weekends: 8am – 1pm (5 hours) and 5pm-11pm (5 hours)
• Compensation: 15+ SGD/hr

Key Responsibilities:

• F&B Service:Prepare and serve beverages and (heat up) food.
  Maintain cleanliness and organisation of the F&B area, including restocking supplies.
  Ensure high standards of customer service, assisting customers with their orders.
  Handle POS system & card payments efficiently.
  
• Housekeeping:Maintain cleanliness of cafe area and all seating areas
  Perform regular cleaning tasks such as sweeping, mopping, waste disposal, and replenishing supplies.
  Ensure facilities are tidy and presentable at all times.
  
• Other Duties:Provide general assistance to customers and staff as needed.
  Follow health and safety regulations.
  Support full time staff on additional requirements.
  

Requirements:

• Prior experience in F&B.
• Reliable, responsible and punctual.
• Ability to work independently and as part of a team.
• Positive attitude and excellent communication skills.

Benefits:

• Competitive hourly rate.
• Friendly and dynamic work environment.

1. JOB DESCRIPTION

Job Title

Dessert Chef

Occupation

Dessert Chef

Job Description & Requirements

Job Title

Dessert Chef

Occupation

Chef de Partie (Restaurant)

Job Description & Requirements

We are running a Korean Mix Chinese Dessert Cafe. We are hiring a Chef De Partie

The duties of a Chef De Partie are of follows:

1. Able to prepare Milk Tea, Fruit Tea, Souffles, Traditional Dessert , Korean Bingsu

2. Must be able to bake cake, prepare dessert and create new menu.

.

3. Prepare Pastry Series Dishes according to our menu.

4.Maintain and execute Safety and Standard Operation Procedure required by the company.

5. Have leadership qualities, able to lead a team of workers for the day to day operation.

6. At least 3years working experience in the same industry.

7. Perform an other duties assigned by the Restaurant Manager.

8. Ensure the freshness and quality of food items.

9. Main the cleaniness and hygiene of the kitchen.

We welcome all suitable candidates to apply through the job bank account. Only shortlisted candidate will be notified.

If you are passionate about the food and beverage industry and are serious about advancing your career, we would love to hear from you.

Job Highlights:
- 6 Days (44 hours) Work Week
- 14 Days Annual Leave + Paid OT
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $2800 - $3200

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Job Requirements:
Basic Culinary Skills
At least 1 year experience in working in a professional kitchen
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Job Descriptions

This is a full-time on-site role for a Service Crew at Seoul Restaurant.

• The Waiter/Waitress will be responsible for providing excellent customer service, taking orders, serving food and beverages, and ensuring customer satisfaction.
• The role also involves communicating with kitchen staff and maintaining the upkeep and cleanliness of the dining hall.

Job Requirements

• Customer Service and Communication skills
• Experience in the Food & Beverage and Food Service industry
• Ability to multitask and work in a fast-paced environment
• Basic knowledge of cooking and food safety
• Excellent interpersonal skills and a friendly demeanor
• Prior experience as a Waiter/Waitress is preferred

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working Hours

• Work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10 hrs / per day

Job Descriptions

• Washes, stacks, sorts, and stores dishes, glassware, utensils, and cookware.
• Maintains a clean kitchen and keeps dish area organized and free of clutter.
• Sets up dish stations, including dishwashing machines and sinks.
• Maintains clean, dry floors throughout the shift.
• Cleans and sanitizes storage areas, including freezers and refrigerators.
• Assists in storing food deliveries.
• Monitors trash cans throughout shift, making sure to removes full trashcans and boxes as needed and at the end of each shift.
• Maintains the cleanliness of dry storage areas and the organization of storage shelves.
• Assists in food prep and any other duties set forth or requested by the chef and other managers as needed.
• Follows sanitation and cleaning procedures.
• Ensures that dishwashers are in working order and reports problems as they arise.
• Assists with closing, including aiding in the sanitation of cooking and food preparation stations.

Job Requirements

• No requirement

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working Hours

• Work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10 hrs / per day

Job Descriptions

# Supervision & Leadership:

• Oversee and coordinate the activities of service staff.
• Train, mentor, and provide feedback to service crew members to maintain high performance levels.
• Assist in recruiting, onboarding, and evaluating team members.
• Lead by example in demonstrating proper service techniques and upholding service standards.

# Customer Service:

• Ensure that all customers are greeted warmly and receive prompt, courteous service.
• Resolve customer complaints and inquiries in a professional manner.
• Monitor customer satisfaction and provide suggestions for service improvements.

# Operations Management:

• Manage daily operations, including opening and closing procedures.
• Monitor cleanliness and upkeep of service areas, ensuring compliance with health and safety regulations.
• Assist in managing inventory, ordering supplies, and maintaining stock levels.
• Oversee cashiering, ensuring proper handling of cash and transactions.

# Staff Scheduling & Time Management:

• Create and manage work schedules to ensure adequate staffing levels during peak times.
• Track staff attendance and ensure efficient use of resources.

# Quality Control:

• Monitor the quality of food, beverages, and service to ensure they meet the establishment's standards.
• Collaborate with kitchen staff to ensure timely and accurate food preparation and delivery

Job Requirements

• Proven experience as a Service Crew Leader or Supervisor in the F&B industry.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to handle customer complaints and resolve issues calmly and professionally.
• Good organizational skills and attention to detail.
• Proficiency in POS systems and basic computer skills.
• Flexibility to work in shifts, including evenings, weekends, and holidays.

Benefits

• There is No AWS but Bonus
• Meal allowance $8 per day. Medical coverage.

Working Hours

• Split Shift / 6 days a week. 10.30am - 2.30pm, 5.30pm - 10.30pm.

1. JOB DESCRIPTION

Job Title

Restaurant CHEF

Occupation

Kitchen Supervisor

Job Description & Requirements

1. JOB DESCRIPTION

Job Title

Chinese Restaurant Chef

Occupation

Chef

Job Description & Requirements

Job Description & Requirements

We are running a Chinese Style Steamboat and Bbq restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to prepare Mala Broth, Herbal Broth, Tomato Broth ,Tom Yam Broth

2. Must be able to marinate meat , i.e Pork, Beef, Mutton, Chicken.

3. Prepare Chinese Szechuan Dishes according to our menu.

4.Maintain and execute Safety and Standard Operation Procedure required by the company.

5. Have leadership qualities, able to lead a team of workers for the day to day operation.

6. At least 3years working experience in the same industry.

7. Perform an other duties assigned by the Restaurant Manager.

8. Ensure the freshness and quality of food items.

9. Main the cleaniness and hygiene of the kitchen.

We welcome all suitable candidates to apply through the job bank account. Only shortliste candidate will be notified.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520 EA Registration ID: R1765753

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

We are looking for an experience and qualified Head Chef to organise 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.

Job Highlights:
- 5 Days Work Week
- 14 Days Annual Leave
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Job Description:
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Supervise the preparation of all food
- Ensure any staffing issues are resolved fairly and quickly
- Estimate staff’s workload and compensations
- Ensure wastage is minimised by careful supervision of food preparation methods
- Teach new staff skills they require to perform their roles to the required standard
- Work closely and efficiently with other departments to achieve company’s goals
- Monitoring inventory and purchasing supplies and food from vendors
- Be available for functions as they arise to ensure that the food is prepared and served as required

Job Requirements:

- 3+ years of experience in a back-of-house management position will be an advantage
- Strong attention to detail
- Culinary Diploma or equivalent experience.
- Excellent verbal and written communication in English language
- Ability to remain productive in a high-pressure environment

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

SCOPE

Reporting to the Executive Housekeeper, the Housekeeping Supervisor is responsible for directing and controlling the day-to-day housekeeping operations on the Floors or in the Public Areas in order to ensure the highest standards of cleanliness. He/She will assist with the allocation of task and special assignment to the housekeeping team and will check and inspect guest rooms and the turnover of spaces to ensure guest satisfaction.

OVERALL OBJECTIVES

• Allocate and direct the work assignments of supervisory and non-supervisory staff in an efficient manner to ensure that guests and other departments receive prompt and courteous service.
• Attend daily briefings and take note of VIP arrivals and the special attention items for the guests.
• Conduct briefings with the room attendants and ensure they execute the special requests.
• Check vacant, clean rooms on the report and report any discrepancies both to housekeeping for assignment and to the hotel duty manager for investigation.
• Conduct monthly training sessions with existing employees in order to meet the identified training needs.
• Schedule routine inspection by supervisors, of all housekeeping areas including occupied and non-occupied rooms.
• Control usage of all amenities and cleaning supplies to ensure compliance to budget and ensure appropriate usage of equipment and tools.
• To ensure sufficient linen and guest supplies for room attendant use on his/her assigned floors.

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Minimum 2 years of relevant working experience in hospitality industry.
• Knowledge of proper cleaning techniques and requirements, use of equipment, and chemical handling
• Able to perform shift work.