Total 2,647 F&B / Tourism / Hospitality job vacancies in d10 ardmore bukit timah holland road tanglin

Job Descriptions

• Responsible for food preparation, maintaining the kitchen equipment and utensils at utmost cleanliness and hygiene.
• Prepares and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of each food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure minimum wastage in food preparation and washer duty.
• Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks.
• Clean food preparation area and kitchen equipment to ensure clean safe food handling practices.
• Any other duties as and when being assigned by Head Chef.

Job Requirements

• Compulsory 2 years of Teppanyaki Chef Experience

Working hours

• 6 days a week
• 10am-230pm, 530pm-1000pm.

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

· Must be able to work extra hours if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

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

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.CHEF

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

· Must be able to work night shift and split shift

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

Job Summary:

We are looking for a Management Trainee who is highly motivated and detail-oriented to join our team. The ideal candidate should possess a strong desire to learn and grow in their role, as well as developing their skills in various areas of the business. This position will provide training and exposure to different departments, allowing trainee to gain an understanding of the company’s operation.

Responsibilities and duties

1. Participate in on-the-job training in different departments, including but not limited to marketing, operation and finance.

2. Assist superior complete daily task.

3. Maintain accurate records of project details, progress and outcome.

4. Ensuring a clean and safe working environment.

5. Support data entry processes.

6. Undertake any ad-hoc administrative duties as and when required.

9.5 working hours (include 45 mins of unpaid break)

Monthly salary is calculated based on 5 days work week, S$14/hour (Monday-Thursday) and S$15/hour (Friday-Sunday) rate for full month.

WHAT'S THE JOB

Prepare food in accordance with portion and quality standards specified in recipes of all day dining restaurant operation under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures

YOUR DAY-TO-DAY

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Communicate with team member of hazardous situation and notify supervisors of potiential dangers
• Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Adhere hotel brand standards
• Establish and maintain effective employee working relationships
• Attend and participates in all kitchen briefings and meetings
• Attend and participate in training sessions as scheduled
• Communicate politely and display courtesy to guests and internal customers

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• No experience or with 1 year related experience in full service restaurants/ local or international hotels in high volume kitchen
• Preferred cuisine knowledge of Western European / Italian
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills
• Oral and written fluency in English
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Humble and willing to learn new things, able to accept feedback and criticism
• Able to multi-tasks and ability to handle stressful situations
• Proficient in Excel and Microsoft word (optional)
• Look smart – wear your uniform with pride

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. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Daily feedback collection and reporting of issues as they arise .
• Assess quality control and adhere to service standards.

Requirements:

• Diploma in Culinary, Tourism / Hospitality Management.
• Minimum 1 year experience in a similar capacity with proven track records.
• A valid SFA Food Hygiene Cert.

• Prepares all raw cooking materials and other required products.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Leading Cook.
• Maintain personal grooming and hygiene standards.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.

Requirements:

• Diploma in Culinary, Tourism / Hospitality Management.
• Minimum of 1 year(s) of experience in a similar capacity with proven track records.
• A valid SFA Food Hygiene Cert.

Roles & Responsibility

• Work with General Manager to develop and execute a culinary vision that aligns with our brand.
• Skillfully manage the team during R&D, ordering and other kitchen operations.
• Consistently deliver outstanding dining experience for all patrons. Solicit and incorporate customer feedback to drive continuous improvements.
• Responsible for R&D, menu creation, adjustment and kitchen configurations.
• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.
• Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.
• Oversee the supply chain logistics, ensuring the timely receipt of deliveries and fostering strong relationships with suppliers.
• Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.

Skills & requirements

• With at least 2-3 years of kitchen experience
• Excellent knowledge of ingredients
• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to manage people and lead team.
• Ability and willingness to do R&D.
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a culinary management will be an advantage
• Positive attitude and good communication skills
• Meticulous, keen attention to detail and creativity.

Other job details

• 5 day work week
• Medical claim system
• 14 days of annual leave (upon completion of probation period, prorated)
• Individual welfare fund (upon completion of probation period, prorated)

SINGAPORE ONLY

HALAL CHINESE FOOD Restaurant

Arab Street (Bugis, Central)

Days/Time: 6 Days | 10AM-3PM & 5PM-9PM

SGD 1,800 - SGD 2,800

Based On Experience

Immediate Hire

JOB HIGHLIGHTS

· Free Daily Meals Included

· Quarterly Hong Bao If KPI Is Met + Good Performance Incentive

· Annual Leave

· Annual Bonus

· Insurance Coverage

· OT Payment

JOB REQUIREMENTS:

1. Service Crew No Experience Welcome.

2. Must be able to speak in English as need to liaise with English speaking clients.

DUTIES AND RESPONSIBILITIES

· Warmly welcome and greet customers at all times

· Possess good product knowledge and be well-versed in our menu items

· Confidently present menu and propose food and beverage choices

· Place orders through POS correctly

· Assist in clearing and resetting the table according to hygiene standards

· Maintain a high standard of cleanliness for the outlet

Benefits

• Sales incentive for full-timers
• Staff discount

Key responsibilities

• Greeting and seating customers
• Presenting menu with recommendation on promotions/food and beverage pairing
• Serving the food and beverages
• Perform cashiering duties
• Attend to customers' request and feedback promptly and professionally
• Maintaining cleanliness of tables and other dining areas

Requirements

• For full-timers, candidate should be able to work 5 day per week on rostered shift during outlet operational hours
• Friendly personality
• Good communication skills
• Knowledgeable in alcoholic beverages

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.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.

Job Description

1. In Charge of daily restaurant operations (Hall and Kitchen);

2. Involve in Schedule planning and Sales opening and closing

3. Provide excellent customer service to our guests;

4. Respond efficiently to customer complaints;

5. Responsible in ensuring smooth operating of the restaurant;

Job Requirements

1. Team player and willingness to learn;

2. Good soft skills and management skills

3. Preferable with minimum 2 years of experience in kitchen (F&B) industry;

4. Mature and positive attitude;

5. Able to commit on weekends and public holiday;

6. Able to accept split shift

7. Singaporean or Singaporean PR only

Restaurant cum pub in Dempsey Area seeking Assistant Cook

Key Responsibilities

• Work with the Head Cook to plan, coordinate and carry out the preparation of all orders
• Ensure dishes are well cooked and presented according to company's requirements and hygiene standards
• Work with team members in planning and developing the restaurant menu
• Understand current trend and develop new items periodically
• Ensure cooking area is organised and clean with utensils and applicances kept in hygienic conditions
• Assist in monitoring and maintaining kitchen inventory

Requirements

• Minimum 3 years working experience in relevant field
• Experiences in Chinese cuisine will be an advantage
• Willing to work in kitchen with small team size

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

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

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.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.

Job Description

1. In Charge of daily restaurant operations (Hall and Kitchen);

2. Involve in Schedule planning and Sales opening and closing

3. Provide excellent customer service to our guests;

4. Respond efficiently to customer complaints;

5. Responsible in ensuring smooth operating of the restaurant;

Job Requirements

1. Team player and willingness to learn;

2. Good soft skills and management skills

3. Preferable with minimum 2 years of experience in kitchen (F&B) industry;

4. Mature and positive attitude;

5. Able to commit on weekends and public holiday;

6. Able to accept split shift

7. Singaporean or Singaporean PR only

Premium pour bar and restaurant seeking cook with Chinese cuisine experience to join it's team.

Job Description

• Preparing and cooking food according to menu items.
• Operate cooking equipment with proper safety precautions.
• Maintain cleanliness of kitchen including ensuring ingredients, utensils and dishes are properly stored.
• Assist the head Chef in controlling and managing kitchen inventory.
• Opportunity to design and test new menu items which complements the impressive selection of fine wines, champagnes, whiskies, sake available in the restaurant.

Requirements

• Experiences with Chinese cuisine

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job responsibilities of a chef
Frequently change the variety of colors and cooking methods, master the heat, use the right ingredients and ingredients for the dishes, and make them delicious, so that one dish can be cooked in multiple ways and sold immediately after cooking. During the cooking process, the pot should be washed once after each dish is cooked, and the stove should be kept clean and hygienic at all times. After the cooking work is finished, the stove, the floor, and the cooking utensils should be cleaned in time, and clean water should be poured into the wok. The unused food ingredients should be put into the refrigerator in time to prevent the taste and deterioration. Pay attention to personal hygiene when cooking, wash your hands when touching food, and strictly follow the hygiene requirements when operating. The vegetable bowls, containers, etc. must be cleaned before serving:
The processed dishes must be free of mud, insects, grass, yellow leaves, rotten leaves, and other debris.
Cook in the order of the recipe to ensure the efficiency of hot dish processing and to serve meals on time.
Pay attention to the conservation of water, electricity, gas, condiments, peanut oil and other raw materials during operation.
Use cooking machinery according to operating regulations, take care of tableware and kitchen utensils, be responsible for supervising dishes and chopsticks and repairing kitchen equipment, clean the stove surface, arrange seasonings neatly, and maintain a clean environment in the area.

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.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.

Job Description

1. In Charge of daily restaurant operations (Hall and Kitchen);

2. Involve in Schedule planning and Sales opening and closing

3. Provide excellent customer service to our guests;

4. Respond efficiently to customer complaints;

5. Responsible in ensuring smooth operating of the restaurant;

Job Requirements

1. Team player and willingness to learn;

2. Good soft skills and management skills

3. Preferable with minimum 2 years of experience in kitchen (F&B) industry;

4. Mature and positive attitude;

5. Able to commit on weekends and public holiday;

6. Able to accept split shift

7. Singaporean or Singaporean PR only

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

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 center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Public Area Attendant

The Public Area Attendant is an integral part of the Housekeeping Team who is responsible for the cleanliness and attention to detail of the hotel, providing guests with an enjoyable experience.

What you will do

Ensures that public areas and employee restrooms/shower areas are impeccably clean and well-stocked, while diligently handling additional cleaning duties as assigned.

What you bring

• Previous experience in housekeeping or professional cleaning roles
• Highly diligent with a keen eye for detail
• Strong interpersonal skills
• Previous experience within Four Seasons (or a top luxury group) will be an advantage

What we offer:

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

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

Schedule & Hours:

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

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.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.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

The Service Supervisor is responsible for leading the team on each shift and ensuring that service standards, food hygiene and safety standards are upheld. He/She plans and prepares staff duty roster and off-day scheduling. He/She provides on-the-job training for staff. He/She oversees reservations and assigns stations. He/She handles work-related problems and resolves them in a positive and professional way.