Total 4,698 F&B / Tourism / Hospitality job vacancies in d21 upper bukit timah clementi park ulu pandan

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

· Must be able to work night shift and split shift

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

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-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 in restaurant

· Must be able to work night shift and split shift

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

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

5 days, 8.30 am-6pm

Salary: $3200 -$3500

Location: Sims Dr, Singapore 387384 (Geylang)

Job scope:

Singapore branch

• Recruitment activities
• Post vacancies at Fast Job, Jobstreet, Facebook, XHS.
• Will post vacancies at more job portals (Grabjobs/ Staffie/SMS24/7/Telegram/Carousell)
• Liaise with WSG, E2i, SAF regarding their job fairs in F&B sector.
• Liaise with school eg: ITE (recruit through 3 categories- work-study diploma, career talk, post vacancies at their job portal) / At Sunrise Chef Academy/ Ingeus (WSG Outsource Recruitment Partner)
• Prepare Recruitment calendar
• Reply whatsapp messages and call candidates using company recruitment phone
• Screen and assign suitable candidates to AMs/OM. (Assign according to the Google Sheet- Vacancies)
• Contact selected candidates, arrange orientation, training, start working date and register Food Hygiene Course for new join
• Planning for Recruitment Roadshow (Location, Date&Time, Things to prepare before roadshow, Prepare & print A3 Poster, Prepare flyers)
• Arrange interview (eg: Area Manager)
• Ad-hoc duties
• Cover Reception (Receive and transfer calls, receive parcel, collect and distribute letters)
• Apply Work passes

Malaysia branch

• Recruitment activities (Post vacancies at Fast Job, Jobstreet; Prepare LOA)
• Handle payroll
• Key in new join’s profile, resignees’ details, update worker’s salary package (if any)
• Check workers’ working schedule and OT
• Prepare headcount balancing, new join & resignee excel sheet
• Process payroll
• Prepare statutory payment

Requirements:

• At least Diploma in HR management or relevant studies
• With talent acquisition and payroll experience
• Proficient in Ms Excel for keying data

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

UPTOWN is a cafe & vintage consignment store by day, casual elevated restaurant by night.

We serve specialty coffee, contemporary fusion brunch food, while dinner service focuses on quality cocktails & hearty comfort food, with a slight western twist.

We are looking for a passionate Junior Sous Chef to join our team.

Responsibilities include planning and managing food preparation. Assisting the Head Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine. Familiar with sanitation regulations and inventory management.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Provide monthly inventory report to management
• Enforcing safety and sanitation standards in the kitchen
• Receiving feedback and making improvements where necessary

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Great inventory management skills
• An excellent understanding of kitchen operations
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school degree / diploma.
• Experience working in an established restaurant as junior sous-chef.
• Advanced knowledge of the culinary arts
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct Reports to

• Head Chef

Production Foreman's responsibilities encompass a range of tasks aimed at optimizing production workflow and maintaining high standards. They are primarily tasked with:

• Supervising production line workers and processes, ensuring adherence to safety and quality standards.
• Coordinating daily production schedules based on equipment availability and labor resources.
• Inspecting machinery and equipment regularly to prevent downtime and ensure ongoing operational efficiency.
• Implementing process improvements to enhance productivity and reduce costs.
• Providing training and support to new hires and existing staff, fostering a cohesive and skilled team.
• Monitoring production output and product quality to meet company goals and customer expectations.
• Resolving issues and conflicts that may arise on the production floor.
• Support in Production running

ABOUT THE ROLE:

Reporting to the Operations Manager (OM) / General Manager (GM), the role will embark on an exciting journey as part of the Operations Team. In this role, individuals will be provided with opportunities to learn about the management of foodcourts and coffeeshops.

REPORTING LINE:

• Operations Manager (OM) / General Manager (GM)

DUTIES AND RESPONSIBILITIES:

Operations

• Led a team of Senior / Foodcourt Manager in achieving sales targets and overall performance of outlets
• Provide guidance to Senior / Foodcourt Manager and F&B Supervisor to maintain smooth daily operations of the Foodcourts and Coffeeshops
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• Responsible in marketing of food stalls to tenants and ensure outlet’s prompt collection of rental from tenants
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Responsible for sourcing qualified tenants / food types to fill up vacant stalls and to ensure that all vacant stalls are filled
• Propose activities according to market needs.
• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses
• Able to handle daily sales settlement
• Work with Business Development and Project to identify potential new business opportunities, sites, source, build and renovate
• Responsible for the financial and operational performance of the Foodcourt and Coffeeshop of designated area
• Work with senior management and financial team on outlets’ budgets.
• Establish overall business plans and provide regular reports on area performance, sales and financial budget analysis to senior management
• Provide solutions to improve the bottom line to outlet’s Profit and Loss.
• Maintain and improve established quality and service standards
• Develop employees by providing ongoing feedback for operational improvement and establishing performance expectations
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.
• Ensure selling prices of stalls according to agreements.
• Assess and provide evaluation of stall tenants' performance.
• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.
• Conduct weekly and monthly outlet’s meeting
• Ensure M&E works according to schedule.

Administration

• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, and stall tenant etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly reports to Senior Management.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks

JOB REQUIREMENTS:

• With passion in working F&B industry and its operational processes.
• Diploma in F&B, supply chain or related disciplines
• Minimum 5 years’ experience in Foodcourt operation
• Basic computer literacy including Microsoft Office and Google Suite
• Must possess Class 3 license

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Oversee Tenants, contractors & ensure customers’ dining experience is at excellent level through, clean, hygienic, organised four court serving good food & excellent service.
Hygiene matters, dishwashers & cleaners & attend to pest control contracts, & NEA personnel where required.
Tenants needs for cutleries, POS machines issues.
Staff roster deployment
Together with relevant stakeholders, administer compliance to various licences & permits (SFA, Halal Certification FSC, NEA etc.)
General

Overall in charge of food court operations & related activities
Review processes for continuous improvement
Staff Training & Appraisal including discipline in liaison with HR
Undertake any other adhoc projects/ tasks assigned
Attributes & Qualifications

Requirement:

Minimum 5-10 years’ experience in Food & beverage business, food courts preferred.
Planning skills with excellent communication
Resourceful & able to work with different stakeholders, team worker & articulate well.

Position: Storeman in Food Factory Company
Need to move things about 15-20kg and sometimes need to work in a cold storage environment.

Working Location: JTC Bedok Food City (1550 Bedok North Ave 4, Singapore 489950)
Work Time: 0730 to 1730 or 0830 to 1830 (10 hours including meal break)
Work Days: 5 days work week

Basic - $2400
OT - $75 (4 hours)
Gross - $2475
After 3 months of probation, add a $120 support allowance

Annual Leave - 7 days
2 times performance bonus
AWS

Kindly send your resume to [email protected]

EA Personnel Name: Quill Cao
EA Personnel No: R1655629
EA License No: 03C3254

• To cook authentic Thai salads, appetisers, curry and desserts
• To assist in other section of Thai cooking if needed
• To ensure that the food is cooked well, following restaurant standards and presentation
• Able to cook authentic Thai food especially authentic Thai salads, appetizers, Thai curry and Thai desserts
• Have worked in Thai Kitchen of Hotels or Restaurants for 10 or more years
• Able to understand and speak Thai
• Able to work split shift

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organisational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. The ideal candidate should have a good understanding of the protocols and procedures of the food service industry, including health and safety standards. Candidates can receive experience through formal trainings and internships.

A newly established vietnamese cuisine restaurant is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry. The Head/Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check. He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 1 years of experience, with proven track record as a head chef, working in a competitve and fast paced environment. Those with less experience shall be considered for position(s) as chef.

~ Specialize in Vietnamese and Asian cuisines, including traditional dishes.

~Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.

~ Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.

~ Control and direct food preparation process to maintain high standards and consistency.

~ Apply food safety management systems for food service establishments.

~ Conduct food and beverage hygiene audit.

~ Maintain workplace safety and health policies …

~Must have experience in Vietnamese Cuisine

~ Must be able to speak fluent in Vietnamese language as our restaurant mostly are Vietnamese customers.

Any other ad-hoc duties.

HENRI (French Wine Bistro & Bakery)

Part Time Service Crew

Singaporean & PR

Salary Range : hourly rate $13

Location : 48 Pekin Street – Far East Square (Raffles Area)

Working Day : 3 to 5 days a week (Commitment period at least 3-6 months)

Responsibility:

- Sale and packing of displayed baked goods

- Cashiering duties

- Taking orders from customer via tablet.

- Serve the dish to the customer's table

- Operate espresso machine (training provided)

- Take instructions from Sous chef, CDPS

- Maintain positive attitude and establish team work with co-worker

Interested applicants, can send resume to [email protected] or apply via WhatsApp +65 9008 5383

We regret that only shortlisted candidates will be notified.

As a Commis Chef, you will be responsible for supporting the kitchen team in the preparation and delivery of high-quality culinary offerings. Working under the guidance of senior chefs, you will assist in various kitchen tasks to ensure a seamless and efficient operation.Key responsibilities:Assist in the preparation of ingredients for cooking according to the recipes and guidelines provided.
Measure and assemble ingredients to be used in culinary processes.
Execute basic cooking techniques, such as chopping, grilling, and frying, under the supervision of senior chefs.
Follow established recipes and procedures to ensure consistency in food quality.
Maintain a clean and organized workspace, including the proper storage of food items and kitchen equipment.
Assist in inventory management, stock rotation, and monitoring of supplies.
Ensure compliance with hygiene and safety regulations in food preparation and handling.
Work closely with other kitchen staff to ensure a smooth flow of operations.
Communicate effectively with chefs and other team members to fulfill kitchen requirements.
Learning and Development:Seek opportunities to enhance culinary skills through training and on-the-job learning.
Ample opportunity to R&D, experiment with new dishes and create new menu items.
What you'll need to excel in this role:Previous experience or culinary education/training
Food Hygiene Certificate
Ability to work in a fast-paced environment.
Strong teamwork and communication skills.
Willingness to learn and take direction from senior chefs.
Creative and passionate in delivering quality dishes
For interested applicants, please send in your resume via whatsapp to 97506354 together with your name and the position you are applying for.

2. SKILLS
RecipesAlways PunctualIngredientsFood SafetyCookingFood QualityInventorySanitationProcurementInventory ManagementComplianceCommunication SkillsExcelCulinary SkillsHospitality

3. KEY INFORMATION
Job Post Duration30 Calendar DaysNumber of Vacancies3Job FunctionF&BPosition LevelNon-executiveMinimum Years of Experience1Employment TypeFull TimeFlexible Work ArrangementNo flexible work arrangement selected

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Qualification and competences

 Certificate in food production from a recognized institution

 Food handler’s certificate.

 Experience of 3 years working in a kitchen providing meals for large numbers

 Ability to prepare and serve well-presented and attractive meals to individual requirements.

 A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

 The ability to form positive relationships with colleagues.

 Knowledge of prevailing regulations on Hygiene.

Job Description

Plan, improvise and develop menus to meet the changing needs of the clients or new business opportunities
Establish Nutritious and recipe costing
Plan and manage Labor Cost to achieve profitability / justification with productivity output
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
Monitoring inventory and purchasing supplies and food from approved vendors
Audits on par stock on all areas to make sure that all required supplies are ordered and stocked in advance of need
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Preparing meals and completing prep support as needed
Maintain a positive and professional approach with coworkers and customers
Plan and direct food preparation and culinary activities while ensuring food meets quality standards
Rectify arising problems or complaints
Drive and place safety and hygiene as key competency within the department
Establish and ensure full compliance to operating controls, SOP’s, policies, procedures and service standards.
Ensures the objectives and goals of the facility work together to achieve company positioning and success.
Respond to audits to ensure continual improvement is achieved.

Job Requirements

Formal qualifications as a western chef with minimum 5 years of relevant work experiences
Strong management skill and ability to manage a team towards the accomplishment of goals
Comfortable to provide coaching, advice and assistance when required
Strong time management skills and ability to manage multiple tasks at once
Comfortable to work rotating shifts and weekends/public holidays
Experience in working with a multicultural team
Knowledge of PC applications

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

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen 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 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

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

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

Ministry of Crab Dempsey is a prestigious restaurant located in the heart of Dempsey Hill, Singapore. Renowned for our exquisite seafood dishes and vibrant atmosphere, we are dedicated to delivering an exceptional dining experience that combines culinary artistry with outstanding hospitality.

We are seeking a dedicated and experienced F&B SUPERVISOR (Front of House Supervisor) to join our dynamic team.

Responsibilities

· Oversee daily front of house operations to ensure smooth and efficient service.

· Lead and manage the front of house team, providing training and support as needed.

· Maintain high standards of customer service, addressing any issues promptly and effectively.

· Coordinate with kitchen and bar staff to ensure seamless service.

· Manage reservations and seating arrangements to optimize the dining experience.

· Handle customer inquiries, feedback, and complaints professionally.

· Monitor and manage inventory and supplies for the front of house.

· Maintain cleanliness and organization of the front of house areas.

· Assist in organizing and executing special events and promotions.

Requirements

· Open to Singapore nationals or Permanent Residents only.

· Minimum of 3 years of experience in a supervisory role in a high-end restaurant or hospitality environment.

· Strong leadership and team management skills.

· Excellent customer service and communication skills.

· Ability to handle high-pressure situations and resolve conflicts effectively.

· Proficiency in reservation and point-of-sale systems.

· Detail-oriented with a strong focus on quality and efficiency.

· Availability to work evenings, weekends, and holidays as required.

Nestled within the iconic Esplanade - Theatres on the Bay, Labyrinth is a one Michelin-starred culinary gem helmed by Chef-Owner LG Han. Renowned for its innovative approach, Labyrinth delves into Singapore's rich culinary heritage, reimagining long-lost dishes with a contemporary twist.

At Labyrinth, we believe in fostering a nurturing environment that empowers our team members to grow and excel. We are passionate about developing the next generation of hospitality leaders, offering comprehensive training, and rewarding incentives to ensure their success.

This role offers a unique opportunity to directly shape the guest experience. You'll play a vital part in ensuring that our guests leave happy and satisfied. Your daily interactions will provide opportunities to identify and deliver exceptional service, creating lasting positive impressions.

Your responsibilities include:

• Comprehensive Understanding: Possess a deep understanding of all restaurant operations and how each role contributes to the overall dining experience.
• Guest Focus: Prioritize guest needs and strive to exceed their expectations through exceptional service.
• Efficiency and Urgency: Maintain a sense of urgency in fulfilling tasks and responding to guest requests.
• Hands-On Service: Perform tableside preparation or presentation when required.
• Maintenance: Ensure a well-maintained dining environment by reporting any defects in furniture, fixtures, and equipment.
• Teamwork: Be willing to assist colleagues and step in where needed to guarantee optimal guest service.

We seek individuals who:

• Exceed Expectations: Go above and beyond to create memorable experiences for our guests.
• Compassion and Integrity: Demonstrate thoughtfulness, kindness, and uphold high standards.
• Results-Oriented: Take ownership of outcomes and drive solutions.
• Lifelong Learners: Maintain a curious mindset and continuously seek to learn and grow.
• Willing to work flexible hours, including shifts, weekends, and public holidays.

Nestled within the iconic Esplanade - Theatres on the Bay, Labyrinth is a one Michelin-starred culinary gem helmed by Chef-Owner LG Han. Renowned for its innovative approach, Labyrinth delves into Singapore's rich culinary heritage, reimagining long-lost dishes with a contemporary twist.

At Labyrinth, we believe in fostering a nurturing environment that empowers our team members to grow and excel. We are passionate about developing the next generation of hospitality leaders, offering comprehensive training, and rewarding incentives to ensure their success.

The Restaurant Labyrinth is seeking a talented and passionate Chef de Partie to join our team. As a key member of our kitchen, you'll be responsible for maintaining the highest standards of food preparation and hygiene. We're looking for someone with a strong desire to create exceptional culinary experiences for our guests.

Your responsibilities include:

• Preparing workstations with necessary ingredients and equipment.
• Ensuring visually appealing food presentation.
• Maintaining a clean and organized kitchen environment.
• Properly storing food and supplies.
• Inspecting ingredient quality.
• Managing inventory and placing orders as needed.
• Adhering to strict health and safety standards and addressing any issues promptly.
• Demonstrating strong leadership skills by effectively managing your section and training staff.

We seek individuals who:

• A cooperative and supportive team member
• Proficiency in using various kitchen tools and equipment.
• A strong understanding of cooking techniques and methods.
• A passion for crafting exceptional cuisine.
• The ability to collaborate effectively in a fast-paced team environment.
• A desire to advance your career in fine dining and modern cuisine.
• Willing to work shifts, weekends and public holidays.

As a Chef you are responsible for:

• Preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend 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 Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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