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

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

ROLE:

• Stretch pizza dough and prepares ingredients for service
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station
• Develops new pizza creations based on seasonal changes and customer demand.
• Monitor record inventory, and if necessary, order new supplies.
• Provide support to kitchen with other tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.

REQUIREMENTS

• 2-3 years of experience in a similar role
• Able to work on weekends and public holidays
• Proficiency in Italian cuisine and preparation
• Ability to work in a fast-paced environment
• Able to work without much supervision
• Strong attention to detail and organizational skills

BENEFITS

• 5 day week
• 12 days of AL (up till 17 days)
• Monthly Attendance Incentive
• Yearly Long Service Award (up to $2000)
• Meal allowance
• $2800 to $3800 depending on experience

Roles & Responsibilities

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

Job Responsibilities

• Drafts and/or reviews supply and service specifications for F&B procurement.
• Oversee F&B procurement budget and KPIs.
• Formulate F&B procurement policies and workflows.
• Explore potential collaborations with new vendors.
• Prepare and review vendor evaluations and recommendation reports.
• Evaluates bids, ensuring compliance with departmental and company policies and procedures.
• Distributes purchasing information to involved parties including vendors, sales representatives, and employees.
• Reviews and evaluates purchase request forms for accuracy and completeness.
• Manage long-term vendor contracts pertaining to complex or high-value products and services to foster strategic partnerships.
• Gathers, records, and completes purchase data.
• Mentor junior procurement assistant.
• Keep abreast of market trends and developments and modify sourcing strategies.
• Completes other related projects as assigned.

Supervisory Responsibilities:
Recruits, interviews, hires, and trains new staff.
Directs the daily workflow and schedules of the department, coordinating staff involved in purchasing, selling, and distributing supplies, machinery, materials, or equipment.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees in accordance with company policy.

Required Skills/Abilities:

• Thorough understanding of F&B purchasing procedures and policies.
• Strong supervisory and leadership skills.
• Strong analytical and problem-solving skills.
• Excellent organizational skills and attention to detail.
• Ability to read, interpret, and explain policies and procedures used in purchasing.
• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• At least a Diploma in related field required.
• At least five years of experience in related field required.

A Commis Cook is part of the kitchen staff responsible for making the kitchen function smoothly. While the tasks may initially be basic, such as prep work and cleaning, the position is designed to equip an aspiring chef with the necessary knowledge and skills in cooking, food preparation, kitchen hygiene, and teamwork. It is a role where one learns to understand and appreciate the importance of every small detail in the culinary world.

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information. Maintain accurate electronic spreadsheets for financial and accounting data. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables. Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures.

Policies and Procedures

• Maintain confidentiality of proprietary materials and information.
• Protect the privacy and security of guests and coworkers.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Address guests' service needs in a professional, positive, and timely manner.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• Talk with and listen to other employees to effectively exchange information.
• Working with Others
• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.

Physical Tasks

• Enter and locate work-related information using computers and/or point of sale systems.
• Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes.
• Record, store, and/or analyze information using property software.
• Organize, secure, and maintain all files and records in accordance with document retention and confidentiality policies and procedures.
• Access computerized financial information to answer general questions as well as those related to specific accounts.
• Classify, record, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers.
• Maintain accurate electronic spreadsheets for financial and accounting data.
• Complete period-end closing procedures and reports as specified.
• Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables.
• Control and secure cash and cash equivalents for property according to cash handling policy and procedures.
• Code documents according to company policies and procedures.
• Generate finance/accounting reports from computer system as needed.

CRITICAL COMPETENCIES

Analytical Skills

• Arithmetic Computation
• Computer Skills
• Learning

Interpersonal Skills

• Team Work
• InterpersonalSkills

Personal Attributes

• Integrity
• Dependability

Organization

• Detail Orientation

Job Description

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities

• Responsible in leading the operations of the Guest Services Department (Front Desk, Concierge, Bell, Driveway, Communication Centre) in support of the Guest Services Manager.
• To support our team of hosts and is the senior leader in absence of the manager on duty. Ready to respond to all needs, not limited to guest complaints, problem solving, and other matters.
• Promote a helpful and professional image to the guest, and give full co-operation to any guest requiring assistance, with a prompt caring and helpful attitude.
• Be fully conversant with all services and facilities offered by the hotel as well as the local surroundings.
• Answer inquiries from guests regarding restaurants, transportation, and entertainment in the local area.
• Suggest off-the-beaten path places to guests to present authentic dining, entertainment and travel experience.
• Perform opening and closing procedures at all Guest Services Area.
• Ensure all guests experience a fresh and modern check-in/check-out procedure.
• Assist with luggage and door upon guest request.
• Perform curbside/in-room check in for special guests on mobile devices.
• Ensure that guest history is maintained accurately and up to date.
• Anticipate guest needs and offer related services and suggestions accordingly.
• Find opportunities to surprise and delight guests to create memorable moments.
• Be able to build small talks with guests during every interaction to engage with guests.
• Be entirely flexible and adapt to rotate within the different positions of the Guest Services or any other Department of the hotel as needed.
• Ensure that all daily special rooms, special request rooms, Long Stay guest rooms for arrivals are blocked in advance and accordingly and welcome amenities are appropriately ordered.
• Coordinate, process and distribute all incoming reservations during off hours of Reservations Manager and be responsible for telephone inquiries and information services for the hotel.
• Optimize revenue through timely and accurate bookings.
• Complete other tasks that assigned by Management.

Requirements

• Higher diploma or degree holder in Hospitality, Hotel Management or an equivalent qualification.
• Minimum of two years of previous experience in a supervisory and/or guest services role in an established or luxury/upscale or boutique hotel.
• Service-oriented, attentive to details and observant
• Excellent oral and written communications skills
• Good command of written and spoken English
• Adaptable and outgoing with excellent interpersonal skill
• Ability to work under pressure and be flexible as part of the pre-opening team
• Passionate and enthusiastic with a positive ‘can-do’ attitude

About the Role

Our growing company is looking for a senior finance manager who will be responsible for handling the company’s full set accounting functions.

Job Duties

· Manage full sets of Accounts and perform month-end account closing activities and ensure accurate reconciliation

· Ensure proper tax invoices are obtained for all local expenses subject to GST and highlight any discrepancies

· Prepare & review financial statements and monthly profits and loss

· Handle monthly company expense consolidation analysis report for management

· Monitor and analyse cost structures to identify opportunities for cost savings and efficiency improvements

· Handle bank reconciliation and GST submissions

· Ensure proper tax invoices are obtained for all local expenses subject to GST and highlight any discrepancies

· Check and balance outlet monthly inventory reconciliation

· Ensure compliance with Company Policies, Processes and Procedures

· Participates in month-end close procedures, including prepaid expenses, accruals, and reconciliations to assure accurate and timely completion

· Assist with tasks required for annual financial audit and annual tax returns

Job Requirements

· Accounting-related degree/diploma

· Meticulous, with an eye for detail

· Good organizational and planning abilities

· Excellent interpersonal and communication skills

· 5 years of experience in related field

· Computer literate and with excellent interpersonal skills

· Skilled in Microsoft 365 functions

· Experience in the F&B industry is an added advantage

PURPOSE OF THE ROLE

Reporting to the APAC Commercial Director, the role of Head of F&B Concepts and Brand Relationships is to establish, implement and enhance the business expansion of F&B in Asia Pacific markets where we have concessions and in markets that we want to extend our presence or enter.

As a specific objective, the role is the bridge between commercial and country teams to explore, enter into negotiations, contractual setup with F&B brands and concepts that developed from APAC (i.e. non-international brands) that can be scaled across APAC markets, with the opportunity to license or developed into Avolta proprietary brands.

This will require the candidate to be experienced in F&B concepts (especially in the airport context which is the majority of our business channels), operations, partnership models, licensing, negotiations, brand relationship development, P&L simulation to be an effective business partner to the Avolta Regional Managing Directors and Country GMs in search and deployment of relevant F&B brands in duty free and duty paid business.

KEY RESPONSIBILITIES

• Establish the APAC F&B Concepts strategy, and align the regional F&B brands line-up and portfolio management alongside international F&B brands (licensed or proprietary) that will differentiate Avolta’s business proposition.
• Define the end-to-end F&B business development model and internal process to explore, qualify, negotiate, contract, setup of brands (licensed or acquired/ proprietary).
• Develop Avolta’s consumer and market intelligence for emerging and successful F&B concepts through market research and competitor analysis.
• Guide and manage the concept development process, considering market research, brand equity, target consumers, profitability, scalability, location and zoning reviews, store layout, pricing, promotion and menu.
• Contribute to Avolta’s direct negotiations or tender process, including project management of the business plan (sales and margin contributions, CAPEX and ROI), proposal content development, agency management for artwork and renderings

WHAT WE ARE LOOKING FOR

• Demonstrated experience of at least 10-12 years in F&B industry at all levels of operations.
• Demonstrated knowledge of APAC F&B brands and franchise markets.
• Entrepreneurial spirit and highly driven to develop green fields.
• Excellent project management and organizational skills.
• Analytical and critical thinking.
• Strong communicator and ability to develop relationships with diverse stakeholders.
• Adept negotiator with deal structuring skills.
• Reliable and results driven

POSITION SUMMARY

Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Check with captain or supervisor before leaving at end of shift. Set up, stock, and maintain work areas. Stock ice, glassware, and paper supplies. Remove soiled wares from bar top and tables. Maintain cleanliness and condition of work areas, bar, bar unit, tables, and other tools, following all set-up guidelines.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. 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. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, and support team to reach common goals. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

Job Description:

• Support marketing and events team in daily strategic planning and execution.
• Coordinating between clients and operations teams including chefs, sommeliers, restaurant managers.
• Support and follow through the entire process from menu proposal, set up and collection of event items.
• Support marketing on social media platforms, as well as explore other potential platforms for greater online engagement and visibility.
• Support to develop & manage attractive emailer campaigns & manage promotional collaterals to boost sales, as well as drive traffic to website and social media platforms.
• Support monitoring and collating data of all digital marketing platforms i.e. number of impressions, unique visits, number of followers, link clicks, weekly sales, etc.
• Support the maintenance & updates of all marketing & eCommerce platforms e.g. Website, Oddle, Deliveroo etc.
• Assist in-house Photographer/ Graphic Designer to help develop attractive visual content for email campaigns and ads.
• Other related tasks as and when assigned

Requirements:

• Experience or Degree in marketing
• Available for internship period for 6 months or longer
• Available to start in February

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• To ensure that all kitchen equipment and dining ware are maintained, cleaned, and sanitized to the highest standards, ensuring guest satisfaction and compliance with health and safety regulations.
• Responsible for leading, managing and training a team of stewards.
• Oversee the daily operation of the department, including scheduling, training, and ensuring that all tasks are completed accurately and efficiently.
• To ensure that all kitchen equipment and dining ware are cleaned and sanitized to the highest standards.
• Supervising the use of chemicals and cleaning agents, and maintaining inventory of cleaning supplies.
• Ensure that all health and safety regulations are being followed by the team. This includes ensuring that all cleaning and sanitation procedures are in compliance with local health codes, and that all staff are properly trained in food safety and sanitation practices.
• To collaborate closely with the restaurant operations team to ensure that all equipment and dining ware are available when needed. You will also be responsible for coordinating the transfer of equipment and supplies between departments.
• To develop, implement, and maintain SOPs for all stewarding operations. This includes establishing processes for inventory management, equipment maintenance, and cleaning and sanitation procedures.
• Ensure guests satisfaction by collaborating closely with the front-of-house team to ensure that guests have a positive dining experience. You will address any complaints or issues promptly and ensure that they are resolved to the guest’s satisfaction.
• Follow all safety and security procedures, including proper use of cleaning chemicals and equipment.
• Maintain a professional and courteous demeanor at all times, reflecting the hotel’s commitment to exceptional guest service.
• Attend all required training sessions and meetings.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Physical Requirements:

• Ability to stand, walk, and bend for extended periods of time.
• Ability to lift and carry heavy kitchen equipment and supplies.
• Ability to push and pull heavy carts loaded with dishware, glassware, and silverware

Qualifications:

• Ability to lead and motivate a team in a fast-paced environment.
• Strong attention to detail and ability to follow specific instructions.
• Excellent communication and interpersonal skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Adaptable and outgoing with interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food preparation:

• The commis is responsible for preparing food items according to recipes and the instructions of the head chef or sous chef.

Kitchen assistance:

• The commis assists the head chef and other kitchen staff with tasks such as chopping vegetables, preparing sauces, and cleaning work areas.

Food safety and sanitation:

• The commis follows food safety and sanitation protocols in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Inventory management:

• The commis may be responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance:

• The commis helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the head chef or sous chef.

Communication:

• The commis communicates with other kitchen staff to ensure that food is prepared efficiently and accurately, and with servers to ensure that orders are completed on time.

Overall, the commis is responsible for supporting the kitchen staff in all aspects of food preparation and service, while learning the skills and techniques required to advance to higher positions in the kitchen. The commis is expected to be able to work in a fast-paced environment and follow instructions from the head chef or sous chef.

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

POSITION SUMMARY

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist Sous Chef in training, scheduling, motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Welcome to our family

We welcome you to be a member of our global, diverse Marriott family. Whether traveling across the city or around the globe we realize the importance of making each guest feel as welcome and secure as possible. Your protective nature and attention to details will play an important role in our success. Here, your work is appreciated as much as your individuality and you will be supported in all of your efforts.

The impact you’ll make

Your watchful eye and protective instinct goes far beyond basic. Because of you, our guests can come and go freely without worry Your dedication to safety provides the guest the same sense of security as they feel in their own home.

What you’ll do

• Patrol all areas of the property and assist guests with room access
• Monitor security feeds and conduct daily physical hazard inspections
• Respond to accidents and assist guests/employees during emergency situations
• Defuse guest disturbances and escort from the property if necessary
• Conduct investigations, gather evidence, and facilitate interviews with relevant parties
• Complete required shift reports and maintain confidentiality of all loss prevention documents

Perks you deserve

We’ll support you in and out of the workplace by offering:

• Team-spirited coworkers
• Learning and development opportunities
• Encouraging management
• Wellbeing programs
• Discounts on hotel rooms, gift shop items, food and beverage
• Recognition programs

What we’re looking for

• Strong communication skills
• A history of thriving in stressful situations
• A team-first attitude
• A gift for paying attention to the smallest details

This role requires compliance with quality assurance expectations and standards. You may be required to stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and assist with moving objects weighing in excess of 75 pounds. Enter and locate work-related information using computers and/or point of sale systems. Perform other reasonable job duties as requested by Supervisors.

You’re welcomed here

Our highest priority is making you feel as welcome as our guests. We want you to feel comfortable being yourself and to know you’re important to us. You’ll make an impact in your role, and for that, you’ll be appreciated and valued.

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Adda is an award winning Modern Indian restaurant in the heart of Beach Road helmed by SEA's first ever Indian Michelin Star Chef Manjunath Mural.

As an Assistant Restaurant Manager, you will play a key role in supporting the day-to-day operations of the restaurant. You will be responsible for ensuring a high level of customer satisfaction, managing staff, and contributing to the overall success of the establishment.

Key Responsibilities:

1. Operational Management:Assist in the overall management of daily restaurant operations.
   Ensure compliance with health and safety regulations and maintain a clean and organized restaurant environment.
   Oversee inventory management, including ordering and monitoring stock levels.
   Collaborate with the kitchen staff to maintain efficient food preparation and service.
   
2. Customer Service:Foster a positive dining experience for customers by ensuring high standards of service.
   Address customer inquiries and concerns promptly and professionally.
   Monitor and maintain a welcoming atmosphere in the restaurant.
   
3. Staff Management:Supervise and train restaurant staff, including servers, cooks, and support staff.
   Schedule and coordinate staff shifts to ensure adequate coverage during peak hours.
   Conduct performance reviews and provide constructive feedback to employees.
   
4. Financial Management:Assist in budgeting and financial planning for the restaurant.
   Monitor sales, expenses, and profitability.
   Implement cost-control measures to optimize operational efficiency.
   
5. Marketing and Promotion:Support marketing initiatives to attract and retain customers.
   Contribute ideas for promotions and special events to drive business.
   
6. Team Collaboration:Work closely with the restaurant manager and other team members to achieve overall business goals.
   Collaborate with kitchen staff to ensure smooth coordination between front-of-house and back-of-house operations.
   

Qualifications:

• Proven experience in a supervisory or management role within the restaurant industry.
• Strong leadership and communication skills.
• Excellent customer service orientation.
• Knowledge of health and safety regulations.
• Familiarity with restaurant management software.
• Ability to work flexible hours, including weekends and evenings.

Education:

• A degree or diploma in Hospitality Management or a related field is a plus.

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Manage daily Mise En Plus
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Manage, delegate people in the section
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure consistency of the dish and products
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 3 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

POSITION SUMMARY

Respond and attend to guest repair requests. Communicate with guests/customers to resolve maintenance issues with little to no supervision. Perform preventive maintenance on tools and equipment, including cleaning and lubrication. Visually inspect tools, equipment, or machines. Carry equipment (e.g., tools, radio). Identify, locate, and operate all shut-off valves for equipment. Maintain maintenance inventory and requisition parts and supplies as needed. Assure each day’s activities and problems that occur are communicated to the other shifts using approved communication programs and standards. Display advanced ability to read standard blue prints and electrical schematics concerning plumbing and HVAC. Display above average engineering operations skills and strong general mechanical ability. Display proficiency in at least three of the following categories, above average skills in three more of the following categories and basic skills in the remaining categories: air conditioning and refrigeration, electrical, mechanical, plumbing, pneumatic/electronic systems and controls, carpentry and finish skills, kitchen equipment, vehicles, energy conservation, and/or general building management. Display solid knowledge and skill in the safe use of hand and power tools and other materials required to perform repair and maintenance tasks. Safely perform highly complex repairs of the physical property, electrical, plumbing and mechanical equipment, air conditioners, refrigeration and pool heaters - ensuring all methods, materials and practices meet company standards and Local and National codes - with little or no supervision. Troubleshoot and perform repairs on all types of equipment (e.g., pump and motor replacement), plumbing (e.g., plunge toilets and unclog drains), electrical equipment including lamps, air conditioners, HVAC equipment, cosmetic items, extension cords, vacuum cleaners, internet devices, replace electrical switches and outlets, and program TV's. Use the Lockout/Tagout system before performing any maintenance work. Display advanced knowledge of all engineering computer programs related to preventative maintenance, energy management, and other systems, including devices that interact with such programs. Perform advanced troubleshooting of hotel Mechanical, Electrical, and Plumbing (MEP) systems. Display the ability to train and mentor other engineers as necessary. Display ability to perform Engineer on Duty responsibilities, including readings and rounds.

Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; and properly store flammable materials. Ensure uniform and personal appearances are clean and professional, maintain confidentiality of proprietary information, and protect company assets. 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. Adhere to quality expectations and standards. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Speak with others using clear and professional language. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and heavier lifting or movement tasks with assistance. Move up and down stairs, service ramps, and/or ladders. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Enter and locate work-related information using computers. Perform other reasonable job duties as requested.

POSITION SUMMARY

Install, maintain, perform preventative maintenance on, and recommend replacement of tools, appliances, and equipment. Calibrate all controls, gauges, meters, etc. Identify, locate, and operate all shut-off valves. Order, mark, and stock parts and supplies as needed. Maintain inventory and purchase orders log. Inspect tools, equipment, or machines. Enter and locate work-related information using computers. Operate power lift. Complete the life safety checklist, including the fire-pump run test and generator run test. Inspect fire sprinkler valves and alarm systems. Assist in development of disaster response protocols. Respond and attend to guest repair requests.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and assist individuals with disabilities. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Speak with others using clear and professional language. Visually inspect tools, equipment, or machines. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight. Stand, sit, or walk for an extended period of time. Move up and down stairs and/or service ramps. Perform other reasonable job duties as requested by Supervisors.

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

Job Summary

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

Assist Restaurant Manager in training, scheduling, motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. 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. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Perform other reasonable job duties as requested by Supervisors.