Total 4,712 F&B / Tourism / Hospitality job vacancies in d21 upper bukit timah clementi park ulu pandan

Job Posting: Assistant Managing Director

The Role:The Assistant Managing Director will work closely with the Managing Director to develop strategic plans, oversee operations, and ensure the company's financial and operational goals are met.

Key Responsibilities:

• Assist the Managing Director in strategic planning and execution.
• Help manage daily business operations and lead cross-functional teams.
• Participate in financial planning, budget management, and performance analysis.
• Contribute to business development initiatives and customer relationship management.
• Ensure company policies and procedures are followed by all departments.

Qualifications:

• Bachelor’s or Master’s degree in Business Administration or relevant field.
• Over 10 years of experience in a leadership role, preferably within the F&B industry.
• Strong understanding of business operations, financial management, and strategic planning.
• Excellent communication, leadership, and problem-solving skills.
• In-depth knowledge of Sichuan cuisine and the food service market.

We Offer:

• A leadership role in an innovative company.
• Competitive salary with bonus potential.
• Opportunities for professional growth and advancement.

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• 5-10 years of Sushi cooking experience
• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Recommendation Points

• Work as a 3rd chef in the kichen
• You can work in one of the famous michelin star Sushi restaurants in Singapore.
• Learn traditional edomae sushi preparations.

Working hours

• 5 days
• Tuesday to Saturday
• 10am to 3pm, 5pm to 11pm : break during split shift
• Sunday, Monday, Off day

Join a leading international school and enjoy:

• 5-day work week, Term-Time Role;
• Paid school holidays and subsidized lunch;
• Competitive remuneration package & benefits (medical, dental, etc.)
• Salary will commensurate with relevant experience

Dulwich College (Singapore) is recruiting a Food and Nutrition Teaching Assistant to start in August 2024 to support the Senior School in the preparation, set up and resources needed for Food Preparation and Nutrition lessons; as well as provide in-class support to the Food Preparation and Nutrition Teacher in managing the ordering and safe storage of ingredients and food stock, maintain equipment and utensils to ensure smooth running of lessons, including maintaining high hygiene and safety standards in the kitchen.

The Food and Nutrition Assistant will also be required to support class teachers in the kitchen for curriculum projects.

This is a one year contract role.

Key Responsibilities include the following:

• Arrange resources and assist the Teacher in curriculum based cooking activities for Year 9-11 students in Senior School.
• Arrange maintenance of equipment as and when needed.
• Collate all general orders, and purchasing of ingredients/equipment.
• Set up food and equipment requirements for ad hoc classes and CCA activities.
• Maintain safe and correct storage of ingredients and supplies.
• Ensure hygienic standards are maintained throughout the Kitchen by carrying out appropriate cleaning of the ovens, hobs, fridges, and other appliances and equipment.
• Advise the Director of Business Administration on Health and Safety issues and write Risk Assessments.
• Be responsible for displays within and outside the kitchen.
• Maintain the booking system for the Kitchen.
• Delivery of Health & Safety guidance, and introduction to the kitchen, for other Food Hygiene trained staff to use the Kitchen for workshops, events, CCA’s etc.
• Potential to deliver mini cooking skills workshops depending on experience.

All other duties commensurate with the post.

The successful candidate will possess:

• Recognised Diploma or certificate in Food and Nutrition Science.
• Current food hygiene certificate or equivalent qualification.
• Experience in Food Preparation and Hygiene in a commercial or educational setting.
• Experience of working with young people.
• Good communication skills and the ability to develop positive relationships across the College.
• Experience of ordering and managing the stock control of consumable items.
• Excellent cooking skills and experience of demonstrating techniques to others.

We welcome and encourage applications from people of all backgrounds. Having a diverse staff body is a great strength to us as a College and one of the ways that we can help students achieve our College Mission of Living Worldwise. We do not discriminate on the basis of race, ethnicity, gender, age, disability, religion, sexual orientation, pregnancy or socio-economic status. We support family-friendly flexible working opportunities, where operational needs allow. Staff recruited locally are subject to Terms and Conditions of Service according to local employment law.

Dulwich College (Singapore) is committed to safeguarding and promoting the welfare of all the students in our care and expects all applicants to share this commitment. We follow safe recruitment practices which are aligned to the recommendations of the International Task Force on Child Protection. We hold ourselves to a high standard of effective recruiting practices with specific attention to child protection. All appointments are subject to an interview, identity checks, criminal record checks, and successful references.

CPE Registration Number: 201027137D

Period of Registration: 09 January 2024 to 08 January 2028

71 Bukit Batok West Avenue 8, Singapore 658966

T (65) 6890 1000

To assist the Front Office Manager in ensuring smooth operation of the Front Office. To be responsible in directing, coordinating, and monitoring the overall Front Office operation as directed by the Front Office Manager to meet the service standards of the Hotel. To direct the Front Office operation in the absence of the Front Office Manager. To assist the Front Office Manager in personnel development in order to have trained and qualified staff to consistently maintain and increase the Hotel’s service.

• Assist the Front Office Manager in setting up the Front Office training tools such as job descriptions, standards and procedures, and training plans as a guideline for the Front Office operation.
• Assist the Front Office Manager to select, hire, and train employees to meet the hotel's standard of service.
• To assist Front Office Manager in supervising, organising, directing and coordinating the staff and activities of the Front Office.
• To have Front Office managerial presence felt behind the Reception counter; ensure that Front Office Employees perform their daily duties according to required standards.
• Emphasis will be on the assignment of rooms for all arrivals, and this includes the training of the Guest Relations Executives in this aspect of the job.
• Check and ensure that consistency in the service for guest is maintained from the reservation stages to the final departure.
• To plan and prepare work schedules for Duty Manager and Front Desk personnel.
• Authorise the acceptance of traveller cheques, cash advance, rebates, paid out, refunds on the basis of established procedures.
• Monitor and control guest's credit status to ensure that payment is collectable and received on time. Perform a regular follow up for pending payments to ensure that they are collected.
• To coordinate with security in the investigation of irregularities and undesirable guests.
• Monitor and control the rooms’ situation in connection with reservations, daily occupancy and rooms’ availability to ensure maximum revenue through effective yield management.
• Attend department heads meeting in the absence of the Front Office Manager or other meetings as required.
• Be familiar with all Accounting Standards and Procedures pertaining to rooms revenue and advise staff concerned to adhere to them in daily operations.
• Know all procedures in case of emergency or fire and make sure that staff are periodically trained to face this situation and know their function according to the procedures.
• Participate in the inspection and checking the preparation for VIPs and ensure that they will receive proper treatment as VIP during their stay with the hotel.
• Keep updating with new Standards, Procedures and other information and advise Front Office section heads accordingly.
• Perform other duties related or unrelated to Front Office Department or as assigned by Front Office Manager, or the Management.

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Working hours

• 5 days

Position: Delivery Driver Class 3 /3A
Location: Yishun/ Defu Lane / AMK / Bedok / Tampines (unable to fix location)
Working Day : 5.5days ( Sunday off)
Working Timing : 9am -6pm / 9am- 1pm || 1pm-10pm (will try to fix shift unless peak period)
Salary : $2,000 + Monthly incentive (~$1000) + 200 Attendance allowance

Responsibilities

• Perform duties such as parcel deliveries and parcel returns
• Complete an allocated number of parcels daily
• Loading and unloading of goods
• Received Cash will be need to paynow back to station daily (up to 5 digit daily)
• Assist in other ad-hoc operational duties when required

Requirements

• Possesses Class 3/3A License
• Android phone required
• At least 1 year of delivery experience
• No Issue with flexibility in deployment locations
• Van able to drive back homeBenefits
• CPF included
• Van provided
• Fuel card provided
• Medical, Specialist and Dental Insurance
• Annual Leave
• Monthly performance-based incentives
• Annual performance bonus
• Progression opportunities available

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

• Efficiently, courteously and expediently welcome, handle, check in, check out and bid farewell for all VIP lounge guests ensuring their comfort and satisfaction, adhering by the hotel standards required.
• Efficiently and courteously provide cashiering-related services and foreign exchange.
• Adhere to all credit procedures and accounting procedures as they pertain to the registration process.
• Efficiently and courteously provide information and assistance and maintain excellent relations at all times.
• To handle all keys, mail, telexes, messages and any other items for guest as requested.
• To assign rooms and prepare keys/folders for all arriving guests.
• Maintain good guest relations with in-house guests at all times.
• o contribute in developing the hotel’s Guest History system by obtaining relevant details and inputting them into the hotel information system.
• Efficiently and courteously provide Food & Beverage related services ensuring guests’ comfort and satisfaction, adhering by the hotel standard required.
• Perform other duties related or unrelated to VIP lounge or as assigned by Manager.

Working hour: Mon to Fri (8am to 6pm)

Working location: MBFC

Salary range: $2,400 - $2,600

Duties and Responsibilities

• Provide a “best in class” service to all clients.
• Always maintain and inspect all conference rooms and pantries in good and clean condition.
• Ensure all amenities in the conference rooms are well stocked and organized at all times.
• Ensure equipment’s, amenities and conference room facilities with defects are raised as work orders to relevant departments.
• Escorts clients and visitors to the meeting rooms.
• Facilitate the ordering process and service for beverages required during meetings and corporate occasions.
• Ensure pantry is well stocked with consistently ensure provisions are refilled accordingly.
• Ensure conference room readiness, catering order preparations are in order, arrange beverage for functions and events as instructed.
• Washing up and clean pantries before closing procedures or whenever necessary
• Acknowledge all guests’ concerns, comments & complaints with discretion & the utmost urgency.
• Report to supervisor or manager for any user or client feedback
• Liaise with vendors to carry out equipment maintenance, catering orders and pantry orders.
• Promptly respond to telephone calls in a friendly & professional manner.
• Prepare stock inventory report and servicing report for management’s review.
• Complete all duties during the shift & ensure a concise hand over is conducted. Deliver an exceptional workspace experience to our HSBC colleagues. Create a welcoming, and engaging office environment for HSBC colleagues and their visitors.

Workplace Etiquette:

• Championing flexible working and provide support to clients and guests on processes & tools - e.g. Meeting Rooms, Desks, onsite AV Equipment, pantries etc.
• Ensure the building and relevant equipment / technology is in perfect working order. Spatial awareness: support the Workspace Experience Lead with collecting and analyzing workspace data (subjective, objective and ethnographically) to improve the workspace experience for colleagues.

Key Performance Measures

• Compliance with service standards and delivery as detailed in the contract.
• Compliance with the Environmental, Health and Safety responsibilities.
• High Customer Satisfaction rating as measured in regular surveys.
• Adherence to and maintain food handling standards and food safety plan.
• Compliance with Best Practice documentation.
• Pursue continuous improvement.

Experience and requirements:

• At least 2-3 years’ experience in Hospitality, F&B or Customer Experience discipline.
• Food Hygiene Certification preferred. Successful applicants without certification will be sent for mandatory certification.
• Degree in hospitality or related field is preferred but not required.

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

JOB DESCRIPTION

• Meet and greet members in a friendly and warm manner upon arrival and departure.
• Provide excellent service to all members.
• Take order, serve food & beverages to members.
• Make recommendations to members based on their dietary restrictions and preference.
• Other ad-hoc duties given by Supervisors.

JOB REQUIREMENT

• Minimum one (1) year experience in a similar position.
• Able to make and build conversation and relationships with guest.
• Positive working attitude.
• Able to work during weekends and holidays.

BENEFITS

• Uniform Provided, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

Hotel cook

Location: Beach Rd

Working days : (6 days ; Monday - Saturday, 6.30am - 3pm )

Salary : $2800 - $3000 ( depend on experience)

Responsibilities & Duties :

• Preparation and cooking the food according to our café menu to our guest and cooking staff meal to all employees during each working day.
• Ensure all food and other items are stored properly.
• Maintenance high standards of food hygiene and kitchen cleanliness.
• Oversee the work of subordinates.
• Plan,discuss,create and derive new menu items if required.
• Other duties assigned by the management.

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Position Summary

An expert in HR & C&B operational matters with excellent problem-solving skills and proactive approach in managing HR & C&B operations with abilities to streamline the processes and be a key contributor towards continuous improvement to contribute to Samsung overall strategic objectives in People team.

Roles & Responsibilities

· Working across multiple administration areas to established HR and rewards programs for Singapore Regional and local office.

· Manage full spectrum of HR & C&B operations, risk & compliance and lead HR projects and new initiatives.

· Recommend and streamline work processes improvements, including system enhancements, to enhance efficiency and effectiveness.

· Support in statistical reporting (employee demographics, absenteeism, and employee turnover) and manage external agencies (e.g., government agencies, insurance broker, insurance companies etc.)

· Manage C&B program implementation and administration (e.g., compensation administration, employee benefits administration, etc.)

· Manage HR employment issues (hiring and termination processes and labour law issues, contract renewals and dismissals, trainee programs, expatriates, control/process of retirement, etc.)

· Ensure HR & C&B documents and processes that are accessible by employees are updated and correct (e.g., employee handbook, insurance handbook and any other benefits related claim or application processes etc.)

· Ensure compliance with company policies and local employment regulations

· Ensure data integrity in HRIS and manage personnel records maintenance

· Responsible for smooth delivery of all benefits-related matters

· Manage payroll, tax and mobility administration and programs

· Manage C&B related benefits and vendor

· Support in C&B cost projection, budget and analysis

· Provide advisory and operation support to the stakeholders

· Lead and participate in ad-hoc projects, where necessary.

Act as an advisors on all HR & C&B operation related matters

Skills & Qualifications

• Degree in Human Resource Management or other relevant disciplines
• Minimum 8 years of HR or C&B operation experience
• Proficient in Singapore Employment Act and other MOM and TAFEP guidelines
• Proficient in Microsoft Office
• Strong interpersonal and communication skills
• Strong analytical ability, meticulous and detail-oriented
• Ability to work independently and navigate through ambiguity
• Ability to multi-task and respond to rapid changes in a fast moving dynamic business environment

• Working hours: 6 days (8am-8pm) (Tuesday off)
• Salary: $2300 - $2700
• Location: near Potong Pasir MRT

Responsibilities:

• Assisting on cooking noodles.
• Assist on food preparation, wash and clean for closing.

Requirement:

• Training provided.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Working Hour: Mon- Fri : 9am to 6pm

Working Location: Kaki Bukit

Salary Range: $5000 - $6000

Oversee and supervise all aspects of food quality and safety in Central Kitchen and all outlets (local and overseas)

• Ensure compliance with local and overseas regulations related to food safety and quality

• Ensure that SOPs (standard operating procedures) are adhered to

• Ensure food products meet standards set by company

• Develop, implement, review and oversee quality and safety policies and procedures

• Conduct and manage regular inspections and audits of Central Kitchen and all outlets (local and overseas)

• Conduct training and support to employees in Central Kitchen and all outlets (local and overseas) on food safety & quality

• Conduct investigations on customers’ and outlet’s feedback

• Validate that all products were made in compliance with established QA protocol • Monitor and analyze data related to food safety and quality

• Identify areas for improvement

• Develop and implement corrective actions to address any issues of concerns that arise

• Ensure that all activities conform to Food Safety Management System (HACCP/ISO) and AVA/NEA guidelines

• Manage the QA team, provide guidance and support to ensure that all team members are aligned with the company’s overall goals and objectives

• Any other jobs or duties assigned by the Chief Quality Assurance Officer from time to time.

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

We are a Halal certified company looking for a PT Kitchen Assistant with min 6 months experience in Nasi lemak, Malay cuisine, Nasi Padang. Those without experience but have experience in other F & B can apply. Training will be provided.

730am - 130pm ( 6 hours) Can commit min Mon- Friday

Food Hygiene Level 1 Certified

Life is better with a healthy and delicious ice cream. That’s why we have developed the unparalleled YOLÉ 0% sugar added, a unique recipe with the finest ingredients from Spain to perfect an ice cream that is full of taste, with 0% sugar added. At YOLE, quality is always at the top priority creating great tasting ice cream recipes.

RESPONSIBILITIES

• Manage and control the entire functions of the store operations
• Responsible for the business performance of the store
• Responsible for the cleanliness of the store;
• Conduct interview and hiring for part time service crew
• In charge of attendance scheduling, planning and payroll of the store
• Coordinating and maintaining store serviceability and manpower needs
• Responsible for the training and competencies of the entire store
• Periodically review the store employees’ performance as and when required
• Liaise with vendors on all general matters;
• Providing feedback to the Managers on any improvement related matters
• Support and execute development and improvement projects
• Perform any other ad-hoc duties assigned;

SKILLS

• Diploma in Hospitality / F&B or related major;
• At least 5 years of experience in supervisor, assistant manager or manager level in F&B or other service industry
• Able to handle high pressure scenarios;
• Good interpersonal and customer-centric skills;
• Dynamic and sales driven
• Inspire and motivate store employees achieve the highest level of service attitude and personal performance.

OFFER

• Contract with the company
• Long service cash award starting from your first year.
• Profits incentives based on store targets
• 17 days Annual Leave + 11 Days Public holidays: Total of 21 days paid leave
• S$200 medical reimbursement and all other consultation fees reimbursement each year
• Staff discounts
• Free yogurt on weekends/PH
• Good Career advancement
• Friendly working environment

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now!

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for Assistant Outlet Manager (F&B) to join our Fun and Vibrant team.

As a Assistant Outlet Manager (F&B), we rely on you to

• Assistant Outlet Manager with daily operations
• Monitor and analysis levels of guests satisfaction and maximize guests' returns
• Conduct training and performance appraisal for team members
• Monitors cleanliness & hygiene standards required by HACCP / SFSMS
• Perform any other duties as and when assigned.

We are looking for someone who

• Relevant experience with similar capacity for at least 4 years
• Good communication and people management skills
• Strong organizational skills with ability to multi-task
• Able to communicate priorities and drives departmental goals and results

If you are the right person, what are you waiting for? Click the apply button now!

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: Up to $ 2800

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

• The Sous-Chef should be able to prepare and cook food, and know all styles of cooking done in the kitchen, in particular being able to keep the standard of cooking the food produced in our kitchen with self-sufficient when Head Chef is away.
• The Sous-Chef should be able to make sure that the kitchen is a well-oiled machine, preparing food, and managing the kitchen staff to make sure food is prepared quickly and as delicious as possible, and enforcing food safety standards.
• The Sous-Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflicts.
• The Sous-Chef is also in charge of day-to-day operations, helping the Head Chef in scheduling, ordering, and they are the lead line cook.
• The Sous-Chef must assist in managing the kitchen team and production activities in a timely and orderly manner.
• The Sous-Chef will establish an efficient roster in order to organize the work in the kitchen so that production results are up to standard; minimizing customer complaints and delivering consistent food results.
• The Sous-Chef will co-operate with front of house staff to ensure high level of teamwork and team spirit at all times.
• The Sous-Chef will monitor and record all kitchen and food inventory, orders with suppliers and keep costings on all food menu items according to Company’sSOP.
• The Sous-Chef will also manage kitchen staff scheduling and conduct a fair evaluation of their performance regularly and maintain strict order and discipline in the kitchen all all times.
• The Sous-Chef will adhere to and implement sanitation regulations and health and safety regulations.
• The Sous-Chef will collaborate with marketing team to increase sales and profitability through events, promotions when necessary.
• Attend management meetings when necessary.
• To perform any other duties as assigned.

Knowledge skills

The Sous-Chef should have knowledge of all recipes created by the Head Chef and be able of using all ingredients in an efficient and creative way to fulfil the characteristics of the cuisine produced in the restaurant.

Leadership skills

The Sous-Chef is the second in charge and often manage the entire kitchen, from the dishwasher to the cooks. The Sous-Chef should have skills of a good leader, who can assign tasks, help on hiring the right people, motivate workers in a high stress environment.

Hand-Eye Coordination

All chefs that work with knives must have excellent techniques when cutting and preparing food. A hand-eye coordination is needed.

Sense of Taste and Smell

Delicious food brings in customers. The Sous-Chef is the last line of defense to make sure each piece of food is safe, prepared correctly and tasty. Tasting is a must.

Time Management skills

Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.

Business Acumen

The Sous Chefs must understand the restaurant business. They must balance the expenses with the profits, manage the kitchen staff, minimize waste, and keep the kitchen running smoothly.

Requirements:

1. 6 days work week
2. Must have kitchen management experience
3. Knowledge on Mediterranean food cooking can also be a consideration. If you had past experience on Mediterranean food, please highlight it with details
4. Required to cover Head Chef at all times during his absence
5. Must be willing to work long hours if needed
6. Available to work over weekends and Public Holidays
7. Please state reasons that lead you to apply this job and provide recommendation letters from past employers
8. Your willing to learn is a must

Looking for Someone with Passion for Modern Japanese Cuisine!

Able to maintain daily mis-en-place and prepare ingredients, ensuring safe and sanitary food-handling practices.
Highest standards and consistent quality in the daily preparation expected.
Interest in learning new products, recipes and preparation techniques.

Qualifications:
Basic Food Hygiene Certificate
Minimum of 1years in basic culinary position, preferably in Japanese cuisine
Must possess knowledge of fine dining culinary techniques
Certificate in Culinary preferred

Kitchen / Service Crew [Healthy Bowl]

• 5.5 days (44 hours per week)
• $2500 - $3300
• Tanjong Pagar / Raffles Place / Frasers Tower Singapore (Cecil Street) / Geylang (Discuss during interview)

Responsibilities:

1. Provide service to all customers according to service standard and procedures.
2. Responsible for the preparation work of restaurant opening and closing operation hours.
3. Answering customer’s queries regarding menu items, ingredients or any other product related queries.
4. Includes bar and cashier duties.
5. Maintain quality, service & cleanliness at all times.
6. Any other job related duties requested by Restaurant Manager.

Requirements:

• With relevant experience.

WhatsApp: https://wa.me/6596112291 (Kyra)

Email: [email protected]