Total 1,982 F&B / Tourism / Hospitality job vacancies in d07 golden mile middle road

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Junior Captain

The Junior Captain is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. This position provides an enjoyable, expertly served beverage or dining experience conforming to Four Seasons standards of excellence for quality, professionalism and friendliness. Nobu Captains anticipate guests' needs before being asked and are knowledgeable about all available menu options, beverage lists and daily specials.

We are looking for individuals who possess a high level of attention to detail and a strong work ethic. The ability to multitask and prioritize is also essential for this position. The candidate should pay attention to detail and have a strong work ethic. The candidate is expected to be adaptable to working in a fast-paced environment and be attentive and patient towards guests. Strong communication, ability to learn quickly and interpersonal skills are crucial.

Join us Now!

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 restaurants

Job Responsibilities

1. Work with the Creative Manager for all marketing collateral design

2. Co-ordinate media hosting, interviews, photoshoots and marketing events

3. Handle room bookings/complimentary forms for all media-related stay and dining

4. Send out internal media advisories for upcoming marketing activities

5. Prepare press kits for media FAMs, media tastings and press deliveries

6. Co-ordinate and support all advertising promotional efforts via online and offline channels, media clippings, and media publicity tracking

7. Responsible for Facebook and Instagram content planning

8. Responsible for uploading promotions on the brand website, IPTV, digital signage, handy phone and all other marketing channels

9. Actively source for partnership opportunities with third parties

10. Responsible for administrative duties, including SAP within the department, ensuring good housekeeping and filing systems

11. Draft guest letters for all communication to guests

12. Support all departments on promotions and events at the hotel

13. Perform any other duties as and when assigned by the Management

Education and Work Experience

1. Diploma in the field of Public Relations, Marketing, Journalism or Mass Communications preferred

2. Creative and ability to think out of the box.

3. Marketing knowledge; ability to drive promotions to support sales and marketing goals

4. Well-organised and able to handle multiple tasks simultaneously while adhering to deadlines.

5. Diplomatic and good interpersonal skills to maintain open communication and good relationships with all departments while focusing on priority goals.

6. Superior writing ability and presentation skills. Possessed portfolio of writing samples, projects, campaigns, etc.

7. Proficiency in Word, PowerPoint and Excel.

8. Social media platform knowledge.

9. Represents the company in a positive and professional light; able to interact well with media, guests, management, suppliers and staff.

Job Description:

• Assist in food preparation (before and during operations) according to orders.
• Assist in preparation of ingredients.
• Maintain the highest standards of food service quality.
• Assist in closing shift of outlet.
• Maintain the kitchen equipment/utensils at utmost cleanliness, and hygiene.
• Ensure freshness and quality of all menu items.
• Keep workstation and equipment clean, organized, sanitized, and sufficiently stocked.

Requirements:

• Applicant with prior relevant experience will be advantagous.
• Applicant with valid food hygenie certification.
• Able to work on weekends and Public Holidays.
• Able to work in fast-paced F&B environment.
• A strong interest in Sushi.
• The ability to use your initiative and work in a team.

Others:

• Job Type: Full time.
• Working Day: 6 working days.
• Working Hours: 8hrs/day.
• Performance Bonus
• Annual AWS.
• Any OT: YES.
• Staff Meal: YES.
• Medical Insurance benefit.
• Location: Kinex Mall, Tanjong Katong Road

If interested, please whatsapp your resume to 9423 3890.

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Assistant Housekeeping Manager

These roles ensure our guest accommodation and all areas front and back of the house are maintained in spotless condition at all times. They assume a very "hands-on" management of the day-to-day operation of the Housekeeping Department by establishing and controlling planned cleaning schedules and working closely with the Front Office to ensure that guest accommodations are ready in a timely manner to Four Seasons standards. They assist Supervisors with training and supervision of Housekeeping staff and assume responsibility for the Department in the absence of the Director of Housekeeping.

Join us Now!

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/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

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

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Restaurant Executive

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Assist the outlet manager on daily Front of the House and Heart of the House operations
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Offer a personalize guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up on correct procedures implemented by outlet manager as to prevent future recurrence
• Focus on the dining experience for LCAH members
• Ensure that safe working practices are followed including emergency procedures
• Assist Outlet Manager to organize and implement F&B promotions and special functions periodically
• Oversee the stock requisition and usage of operation equipment/supplies
• Maintain and check the outlet’s/heart of the house’s cleanliness and comply with the F&B sanitation and hygiene rules and regulations
• Participate in departmental leadership activities as a member of the team
• Maintain levels of confidentiality and discretion for guests
• Develop own knowledge and skills as a contributing member of the F&B team

Qualifications:

• 1 year F&B management experience
• Experience in similar size/style of 5* hotel
• Diploma in Hospitality Management
• Evidence of Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of colleagues and management
• Service oriented with an eye for details
• Good computer skills and proficient in Microsoft Office-Words & Excel
• Good problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Use sensitivity and discretion in supporting guest needs
• Lead to constantly improve the guest service experience and team performance

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Job responsibilities include the following:

1. Food Preparation: Prepare ingredients and assist in cooking various dishes according to recipes and guidelines.
2. Cooking: Cook and assemble dishes accurately and efficiently, ensuring adherence to quality standards and presentation.
3. Food Handling: Handle, store, and maintain food products safely and hygienically, following food safety regulations and guidelines.
4. Cleaning and Sanitizing: Maintain cleanliness and sanitation of kitchen equipment, utensils, and work areas, including washing dishes and sanitizing surfaces.
5. Inventory Management: Assist in inventory management by monitoring stock levels, restocking ingredients, and reporting shortages.
6. Team Collaboration: Collaborate with other kitchen staff to ensure smooth operations, communicate effectively, and support team members as needed.
7. Compliance: Adhere to kitchen policies, procedures, and safety regulations, including proper handling of equipment, use of personal protective equipment (PPE), and following sanitation protocols.
8. Customer Service: Provide excellent customer service by fulfilling orders accurately, responding to customer inquiries, and addressing any concerns or complaints professionally.
9. Efficiency and Organization: Work efficiently in a fast-paced environment, prioritize tasks effectively, and maintain organization in the kitchen to meet service deadlines.
10. Continuous Improvement: Seek opportunities for learning and improvement, adapt to changes in procedures or menu items, and contribute ideas for enhancing kitchen operations.

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

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with an award-winning dinning and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Guest Relations Executive (F&B Host/Hostess)

The Guest Relations Executive is the core of the Food and Beverage Department operation. The incumbent will offer the guest of the restaurant an enjoyable, dining experience conforming to Four Seasons standards of excellence for quality, professionalism, and friendliness. He/She will ensure the seating efficiency of the restaurant and handle inquiries from guests via phone calls or emails. Able to work on shift patterns, and may also need to work on weekends and public holidays.

Who are we looking for?

• Preferably with 1 year of working experience in the F&B industry
• Postgraduate or diploma in hotel management or related courses
• Strong communication and interpersonal skills
• Adaptable to working in a fast-paced environment
• Team player and ability to learn quickly
• Attentiveness and patience towards the guest

Join us Now!

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/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurants

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Laundry Attendant

The Laundry Attendant is an integral part of the Laundry & Valet Team and is collectively responsible for the meticulous upkeep of all linens used throughout the hotel as well as the detailed dry cleaning of our guests' clothing. The Laundry Attendant is responsible for the pressing and dry cleaning of our guests’ clothes and other items per their particular requests. The Laundry Attendant is responsible for the pickup and delivery of all dry cleaning requests.

We are looking for individuals who possess a high level of attention to detail and a strong work ethic. The ability to use all dry cleaning and pressing equipment to clean every guest request to Four Seasons standards is required. As this role involves direct contact with guests, good communication skills are required. Good computer skills are required to process and log each guest item. An applicant with a flexible schedule and the ability to work all shifts, weekends and holidays is ideal.

Join us Now!

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/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in a dedicated employee restaurant

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Concierge

The Concierge is required to respond to a wide variety of guest requests by accurately assessing the guest’s needs and requests and also adding personal insights and recommendations to achieve maximum customer satisfaction while complying with all Four Seasons policies.

Responsibilities

• Respond to guest requests for special arrangements or services (e.g., transportation, reservations, dry cleaning) by making arrangements or identifying appropriate providers.
• Respond to special requests from guests with unique needs and follow up to ensure satisfaction.
• Gather, summarize, and provide information to guests about the property and the surrounding area amenities, including special events and activities.
• Answer, record, and process all guest calls, messages, requests, questions, or concerns. Contact the appropriate individual or department (e.g., Bellperson, Housekeeping) as necessary to resolve guest call, request, or problem.
• Report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.

Requirements:

• Open to entry-level candidates with Diploma in Hospitality Studies or equivalent.
• Advantageous to have 1 year of relevant experience in hospitality industry.
• Good organizational skills, ability to prioritize workload and handle pressure.
• Proficient in Microsoft Office software and Internet.
• Pleasant disposition with strong interpersonal and communication skills.
• Knowledge of Opera System would be added advantage.
• Able to work on rotating shifts including weekends and public holidays.
• Kindly note that due to work visa restrictions, this position is open to Singaporeans only.

Join us Now!

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/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in a dedicated employee restaurant

• Responsible for the efficient management of the bakery and pastry kitchens including product development, ingredients sourcing, quality control, team management and food safety and hygiene
• Ensures high quality standard of food production are maintained
• Ensure personal knowledge of the market, standard of food and seasonal market trends
• Ability to manage time effetively, expert communication skills and high stamina level
• Maintain high standards of cleanliness and organisation in the kitchens and equipment

Requirements

• Great attention to detail and creativity
• Organizing and leadership skills
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition

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

The Sous Chef ( for Indian Restaurant ) will assist to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in the restaurant. The Indian Chef will also collaborate closely with the F&B Manager to create memorable dining experiences for the guest

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils, etc., monitor and track them closely to achieve and/or exceed the established business targets.
• Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on food standards and product of competitive restaurants.
• Brainstorm with team to create and develop new and/or special promotional dishes and keeping up with the latest market trends.
• Assist in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Assist to co-ordinate the activities in the various sections within kitchen operation to ensure consistent good food quality, smooth and seamless operation and achieving the highest guest dining experience.
• Co-ordinate all kitchen operations and activities to ensure adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
• Responsible for the preparation and control of daily and weekly market lists.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards in RM and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with Restaurant Manager to drive Tripadvisor ranking in RM by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern Indian cuisine knowledge with a minimum of 5 years of experience in a kitchen managerial appointment. Knowledge in other cuisines an added advantage.

SKILLS, ABILITIES & ATTRIBUTES

• Passion to serve
• Positive service mindset and willing to go the extra mile
• Good human relations skills
• Good leadership and influencing skills
• Good communications (verbal and written), organisation and presentation skills
• Ability to work independently and take initiative with good time management skills
• Effective change management skills
• Strong knowledge and creative in food planning and preparation
• Good grooming standards and personal presentation
• Flexibility on working days and hours including weekends and public holidays

ATLAS Bar, a World renowned establishment in the World of gin and hospitality - As a valued staff member, you'll gain invaluable F&B experience while working alongside industry experts. Our commitment to growth extends to our Employees, and if you have a genuine passion for all things food and drink, ATLAS is the ideal place for you to thrive.

ATLAS Bar is looking for a passionate Chef de Partie because no cocktail is ever served without amazing food!

Would you like almost all Sundays and Mondays off?

Do you love all things Food and Drink?

Are you known for your enthusiasm and positivity?

Do you like working in a fast paced environment?

Then join our team and enjoy fantastic benefits, including:

• Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.
• Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.
• Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

Do you thrive in a fast-paced environment? At ATLAS, we embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality.

The Chef de Partie will:

• Assist the Sous Chef to achieve the results in guest satisfaction, team satisfaction health and safety.
• Taking responsibility and ownership of hot/cold station, setup, stocking
• Ensuring mise en place is prepared accordingly
• Taking responsibility for ordering items needed for your section and communicating this
• Strive for excellence in quality and presentation
• Leading commis in your station and sharing your skills and knowledge
• Keeping guest focus as the end goal in mid, with a flexible attitude
• Fosters a service culture by showing passion for service to others

Job Description & Requirements

Job Responsibilities:

- Food preparation

- Cooking

- Food distrinution

- Ensure food safety procedures

- Cleaning of the kitchen

- Performing basic maintenance for kitchen equipment

- Washing of utensils

- Stock ordering/ inventory

- Assist in duty roster

Job Requirements:

- Food Hygiene certificate

- Min. 2 years relevant experience

- Able to work on weekends & PHs

Competency Requirements:

1) Attributes :

a) Attention to detail - able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the company standards;

b) Flexibility - i) Demonstrated ability to be adaptive and accepting of new ideas, and a willingness to approach new callenges and adjusts plans to meet new priorities; ii)able to manage multiple priorities and tasks in the regular course of work.

c) Professionalism - regulates own behaviour, understanding the company culture and acts appropriately in the execution of duties; Contribuyes an energetic and positive attitude to the hotel atmosphere.

d) Decisiveness - Proven consistency in making sound decisions sometimes in pressurized or time-sensitive enviroments ans service.

e) Initiative - Demonstrates the tendency to contribute ideas and initiate new ways of working, showa enthusiasm for project work and special assignments.

Workplace Abilities:

• Bend and stretch frequently
• Handle a fast-paced enviroment;
• Lift, Balance and carry trays of up to 10kg during your shift;
• perform all duties in a hot and humid environment;
• Stand, walk and remain on feet and perform job duties for entire shift duration;
• Work quickly and quietly.

Job Description:

a. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.

b. Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

c. Prepare ingredients for cooking, including portioning, choping, and storing food before use.

d. Follow and ensure compliance with food safty handling policies and procedures, including personal hygiene procedures.

e. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management,

f. Prepares item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

g. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

h. Follows proper plate presentstion and garnish set up for all dishes.

i. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures.

j. Assists the chef in ensuring that food is prepared and served to the clients on time.

k. Assists the chef in ensuring that health and safety standards are upheld in the kitchen.

l. Assists the chef in making requisitions for food,

m. Assists the kitcheb staff in storing all food.

n. Skills and Specifications.

0. To ensure minimum kichen wastage.

p. Attends all scheduled employee meetings and brings suggestions for impovement.

• Advise and instruct on various safety-related topics (food & hygiene, use of cooking equipment, fire safety, WSH related matter etc.)
• Stop any unsafe acts or processes that seem dangerous or unhealthy.
• Conduct risk assessment and enforce preventative measures.
• Initiate and organize training of promoter and cooks.
• Inspect premises and the work of personnel to identify issues or non-conformity (e.g. left cooking stove unattended).
• Oversee installations, maintenance & rectification work by concessionaire, in relation to fire safety, safe work area etc.)
• Review existing company safety measures policies update according to legislation together with M&E, Security, HR & Administration Department.
• Any other job-related duties assigned by the Company or your superior.

Commis Chef

$2500-$2700

5.5 working days

Location: Tanglin Rd

Benefits:

• Employee discount

• Food allowance

Responsibilities:

• Accurately measuring meal ingredients for Head Chef.

• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.

• Preparing basic food and sauces as directed by Head Chef.

• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.

• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

• Performing basic cleaning duties and ensuring that workstations are properly sanitized.

• Plating and presenting meal items as per Head Chef’s instructions.

Requirements:

• Proven commercial kitchen experience

• Sound knowledge of food health and safety regulations

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

Job Responsibilities:

- Food preparation

- Cooking

- Food distrinution

- Ensure food safety procedures

- Cleaning of the kitchen

- Performing basic maintenance for kitchen equipment

- Washing of utensils

- Stock ordering/ inventory

- Assist in duty roster

Job Requirements:

- Food Hygiene certificate

- Min. 2 years relevant experience

- Able to work on weekends & PHs

Join our team at Shangri-La Singapore and be part of a dedicated group committed to delivering moments of joy and hospitality! This role requires a strong culinary background, creative flair, and the ability to lead and mentor a team of junior cooks.

Key Responsibilities:

• In-charge of the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.

Requirements:

• In-depth knowledge of cooking techniques, ingredients, and culinary trends.
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Junior Assistant Manager Responsibilities:-

• Provide support to Managers on day-to-day operations within the budgeted guidelines and to the highest standard.
• Preserve excellent levels of internal and external customer service.
• To prepare and maintain SOP for front of house operations.
• Up to date with Food & Beverages trends and best practices.
• Comply with health and safety regulation.
• To lead new intake and train staff on their job roles and responsibilities.
• To stand in for Host position during service and to be able to take orders, floater, cashiering and any other assistance as and when required.
• Identify customers needs and respond proactively to all of their concerns.
• Continuously make necessary improvements.

INDIAN CUISINE

NALAN

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

Responsibilities

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Prepare a variety of Naan breads and kebabsBe fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment
• Approving and “polishing” dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation,
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance
• Keeping utensils and equipment clean and sanitary
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

• Organizational Skills,
• Verbal Communication,
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Knowledge of International Cuisines,
• Creativity, Interpersonal Skills,
• Culinary Arts Training

Requirements:

• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen processes
• Credentials in health and safety training
• Degree in Culinary science or related certificate
• Minimum Diploma in Food production
• Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine in similar size or larger size operation & familiar with industry’s best practices
• Hands-on experience with various kitchen equipment's.
• (e.g., Tandoor, Kadai and Dosa hot plate, etc
• Basic food hygiene certificate
• Must have prior experience in Indian Sweets, Bengali Sweets and Savories.
• Minimum 1-3 years of relevant experience

WHAT’S THE JOB?

Supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

YOUR DAY-TO-DAY

• Supervise cash handling and banking procedures
• Works with superior in the preparation and management of the department’s budget and is aware of financial targets
• Assist to conducts shift briefings to ensure hotel activities and operational requirements are known
• Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up
• Assist with menu and wine list creation
• Establish and instruct staff in cash security procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

WHAT WE NEED FROM YOU

• Diploma in Hotel Management, Food & Beverage, or related field
• 2 years related experience or an equivalent combination of education and experience. Supervisory experience preferred.
• Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency
• Ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company