Total 13,405 F&B / Tourism / Hospitality job vacancies in islandwide

Our client is from Retail & F&B industry. They are looking for a Operation Manager to assist their team for the next phase of their business. They are located in West.

Duties:

• Operations Management: Ensure quality, service, compliance, and SOP implementation across restaurants.
• Financial & Business Performance: Set monthly targets, monitor P&L, manage budgets, and recommend policies.
• Compliance & Service Standards: Ensure adherence to company policies, laws, and maintain service standards.
• Strategic Projects: Identify markets, recommend refurbishments, and oversee investment projects.
• Other Duties: Perform additional responsibilities as assigned by the General Manager.

Requirements:

• Min Diploma in relevant field.
• Min 10 years of management experience in multi-brand organizations.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv. We regret that only shortlisted candidate will be notified.

• Email address: [email protected]
• Recruitpedia Pte. Ltd.
• EA License No: 19C9682
• EA Reg. No. R23118456 (Law Yi Xin)

Responsibilities:

• 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

Duties

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.
• preferable has worked in western kitchen at least for a year

Company benefits

• 5 days work week.
• 10hrs per day.
• Meal provided.
• Uniform provided.
• 10 days annual leave.
• 14 days medical leave.
• Company group insurance
• Compassionate leave & child care leave

Location: Upper Thomson

Responsibilities :

• Assist the Store Manager to oversee operation with focus on sales management, customer satisfaction, operating expenses and shop’s profitability.
• Assist with rostering efficiently and cost-effectively to match business needs and sales
• Supervise and train the team in accordance to the Baker & Cook DNA
• Enforce and ensure compliance to Company SOPs, governmental regulations, food safety and hygiene standards within the store
• Any other ad-hoc duties base on operational needs

Benefits:

• $ Sign-on Bonus = 1 Month Salary
• Incentives
• 5.5day work week
• Medical Benefits
• Company insurance
• Free Staff Meals

Due to the lack of work quota, this position is only open for Singaporean. Only Singaporean needs to apply.

Requirements:

• Passionate about service and people
• 5.5 days work week
• Good team player and self-motivated
• Must have relevant work experience in either Front of House or Back of House.

Locations:

• 77 Hillcrest Road, Greenwood Singapore 288951 | Tan Kah Kee MRT
• 30C Loewen Road (Dempsey) Singapore 248839 | Orchard Bouvard MRT
• 21 Eng Kong Terrace Singapore 598993 | Beauty World MRT
• 64 Namly Place, Namly Estate Singapore 267208 | Sixth Avenue MRT
• 44 Jalan Merah Saga #01-56 Chip Bee Gardens Singapore 278116 | Holland Village MRT
• 106 Faber Drive Singapore 129415 | Clementi MRT
• 87 Serangoon Garden Way Singapore 555983 | Serangoon MRT
• 1 Swan Lake Avenue, Opera Estate Singapore 455700 | Bedok MRT
• 38 South Buona Vista Rd Singapore 118164 | Haw Par Villa MRT
• 41 Sunset Way #01-03 S597071 | Clementi MRT
• 130 Beach Road #01-11 Guoco Midtown Singapore 189774 | Bugis MRT
• 80 Middle Road Intercontinental Singapore 188966 | Bugis MRT

Responsibilities:

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

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on night shift, weekend and public holiday

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Job Summary:

Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

·    Responsible for the overall daily food production and back of house operations.

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

·    Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·    Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·    Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

·    Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·    Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·    Submit weekly and monthly financial/ administration reports to the Unit Manager.

·    Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·    Attend weekly service meetings to improve and enhance service level.

·    Evaluate and administer manpower plans, employee training & development.

·    Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·    Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·    Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Key Requirements:

·    Minimum 5 to 8 years of experience in similar capacity.

·    Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

·    Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

·    People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

·    Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

·    Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Marketing and Communication Specialist to be part of their Marketing and Communication team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities:

1. Brand Promotion: Collaborate with PR to enhance brand visibility and engagement through strategic campaigns, media coordination, and events.
2. Content Management: Craft and manage brand-consistent content across platforms, ensuring unified messaging and engaging visuals, coordinating with internal teams for content accuracy and brand alignment.
3. Campaign Development: Help develop and roll out brand campaigns, working with various teams to tailor messages for different demographic segments, ensuring creative cohesion and strategic alignment.
4. Influencer Partnerships: Partner with influencers to boost brand presence, managing content alignment with brand goals, and expanding audience reach through strategic social media collaborations.
5. Marketing Support for Properties: Assist in marketing and PR strategies for new and existing properties, manage re-branding initiatives, and coordinate brand-specific events and partnerships.
   

Requirements:

• Degree in related field
• Minimum of 8 years' relevant experience with regional exposure
• Experience in hospitality industry or luxury brand

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Highlights

• Competitive salary and attractive benefits
• Supportive team culture and work environment
• Excellent career progression and networking opportunities

Job Responsibilities:

• Advising the HR Business Partners and business leaders on compensation and benefit related practices, programs and policies to address rewards and recognition related issues.
• Manage, implement and review the rewards strategies and process while maintaining compliance with local legislation and regulations;
• Manage annual compensation and promotion review process within specific business areas
• Collaborate with various departments to ensure seamless execution through streamlining workflow processes.
• Conduct effective communication sessions and create good quality communication materials on various Reward programs.

Job Requirement

• A relevant Degree with 6 to >10 years of experience with proven technical knowledge and experience specializing in C&B policies across regions such as Asia, Europe and Middle East.
• Expert in dealing with stakeholders
• Able to handle large volume of data in the most efficient manner.

Interested Applicants, please click on Apply NOW or email your latest cv to joey.chan(at)paradigmrecruitment.com.sg.

We regret to inform you that only shortlisted applicants will be contacted.

EA Reg No: R22110985

EA License No: 21C0434

Overall Salary: Around $2,500

Working Hours: 6 Days, 44 hours per week, including night shifts (with night shift allowance), with one day off per week (off on Saturdays).

Location: Tuas

Responsibilities:

• Responsible for food packaging to ensure product quality and food safety.
• Adhere to work schedules and complete production tasks on time.
• Assist in maintaining cleanliness and tidiness of the work area.
• Perform other tasks assigned by supervisors.

Requirements:

• Good work attitude, diligence, strong sense of responsibility, willingness to work overtime.
• Ability to adapt to night shift work and physically fit
• Adherence to food safety requirements and skills in packaging food.
• Follow supervisors' instructions and assist in maintaining cleanliness of the work environment.

Work Environment:

• Central factory setting for food packaging
• Temperature maintained at 14-18 degrees.
• Clean and organized workspace

For interested applicants, please email your UPDATED CV in Microsoft Word format to [email protected].

We regret that only shortlisted candidates will be notified.

Careerstar International Pte Ltd

EA License No: 03C3254

EA Personnel No: R23115696

EA Personnel Name: Chin Lee Wei

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Responsibilities:

• Receives training and performs duties in several departments such as Sales, Operations and Finance
• Learns line and staff functions, operations, management viewpoints and company policies and practices that affect each phase of business
• Sets performance goals and objectives with upper management
• Monitors performance progress with management and key trainers
• Observes experienced workers to acquire knowledge of methods, procedures, and standards required for performance of departmental duties
• Receives training in functions and operations of related departments to facilitate subsequent transferability between departments and to provide greater promotional opportunities
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Whatsapp 91834574 for more information

Responsibilities:

• Offer a professional, friendly greeting and engaging service
• Assist in monitoring the guests’ needs, check and coordinate special requests such as special menu requirements, cake or flower orders, tables’ requests, and promotional offers
• Allocate and check the table arrangement both prior and during service, ensuring special requests are met wherever possible
• Check on guests’ satisfaction, attend guests’ needs and comments with proper follow up with Manager
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to work on split shifts, weekends, and public holidays
• PC literate, well-organized, and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Our client is a small Thai Restaurant serving Halal food. They are looking for a new full time service crew to join their expanding team!

Benefits:

• Short working hours (6 hours a day)
• Meals provided
• Fixed Sunday off

Job Description:

• Attend to Incoming Customers
• Present menus, answer questions, make recommendations regarding food & beverages
• Tidy up Dining Areas
• Knowledge of menu items and food safety guidelines (Hygiene Course Provided)
• Process payments and handle guest inquiries with professionalism
• Able to OT if needed

What it Takes:

• Basic knowledge of POS System
• 1 year experience in F&B preferred
• Singaporean Only

Submit your resume (Word format) to [email protected] or,

Text wa.me/86474090

Talents@Work Pte Ltd (21C0501)

Lin Shu Shu (R22109227)

Job Descriptions & Requirements:

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standard.
• Ensure kitchen housekeeping is carry on as scheduled.
• Always ensure kitchen team members are following kitchen SOP manual.
• Understand and support hall operation.