Total 730 F&B / Tourism / Hospitality job vacancies in loyang north east

Job Description:

We are looking for a highly motivated and skilled Commis Cook to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Follow recipes and instructions accurately to ensure consistency in taste and presentation
• Maintain a clean and organized workstation, adhering to food safety and hygiene standards
• Assist in the preparation of ingredients, including washing, peeling, chopping, and cutting
• Manage inventory, order supplies, and maintain stock levels
• Participate in daily kitchen briefings and contribute ideas for improving recipes and processes
• Support the kitchen team in any additional tasks as required

Qualities:

• At least 1 year of relevant working experience
• Basic knowledge of cooking techniques and kitchen equipment
• Passion for cooking and a keen interest in Nyonya cuisine
• Ability to work in a fast-paced environment and handle multiple tasks efficiently
• Strong teamwork skills and the ability to take direction well
• Commitment to maintaining high standards of cleanliness and food safety
• Willingness to learn and develop culinary skills

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Singaporean / PR / LTVP

Korean Live show BBQ

Pour beer without drinking

Salary ~ High commission for total performance

$5000 - $10000 + +

Request : 1) Female 165CM

2）Male 178CM

Good appearance , pleasant personality , love to smile , experience can be preferred...

WhatApp / Call ：9352 3980

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

Job Title: Logistics Specialist

Grow Your Career in Logistics!

Location: B&H Singapore | Full-Time: Monday to Friday, plus alternate Saturdays

Looking to build a career in logistics and warehousing? B&H Singapore is searching for a proactive Logistics Specialist to support our day-to-day operations and help drive our success. This is a fantastic opportunity to get hands-on experience and grow within a thriving industry that’s full of future opportunities!

What You'll Do:

Assist with receiving, inspecting, and storing goods.

Pick, pack, and prepare orders for dispatch.

Manage inventory records and conduct stock checks.

Help keep the warehouse organised, safe, and efficient.

Work closely with the team to meet customer expectations and delivery schedules.

What You’ll Bring:

A strong attention to detail and a positive, proactive attitude.

Good communication skills to collaborate with your team.

Basic IT skills for using inventory systems.

Previous experience in logistics or warehousing is a plus, but not required – we’ll support your growth!

Why Join Us:

Career growth opportunities in a fast-expanding logistics industry.

Competitive salary with room for advancement.

Be part of a dynamic, supportive team with a focus on your development.

Ready to launch your logistics career? Apply now to join B&H Singapore and start building your future with us!

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

Job Description and Requirements

Roles and Responsibilities

Responsibilities:

· Responsible for staff scheduling, including work assignments/employee breaks.

· Responsible for managing store hygiene

. Cashier at the front desk and assist with serving dishes

· Plan and execute activities to improve efficiency, quality and reduce waste.

· Perform production resource planning based on logistics planning and order volume for each store and inventory management.

Requirements:

· At least 2 years of relevant F&B work experience

· Able to start work immediately or on short notice.

· Proficient in English and Mandarin to communicate with guests.

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.

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

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.

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

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

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

Roles & Responsibilities

- Greet and inform customers of the ordering process

- serve food and drinks

- ⁠clearing dishes and wiping the tables

- ⁠packing takeaway/delivery orders

- ⁠need to know how to use the POS to collect payment and closing of daily accounts

- ⁠maintain good housekeeping of the restaurant - sweeping and mopping the floors

- ⁠ensure sufficient stock of drinks

- ⁠prepare and make drinks

- ⁠help with rinsing the dishes and putting it into the dishwasher

DUTIES AND RESPONSIBILITIES:

Reporting directly to the Director of Finance. the incumbent will be responsible for managing of overall credit and receivable collection functions of the hotel in the most efficient manner in order to minimize the non-payment of accounts and potential bad debts. He will be responsible for but not limited to the following duties:

• To be responsible for the efficient and effective operation of the Credit & Account Receivable section.
• To ensure that the hotel credit policy and procedure is adhered to in all departments.
• Responsible for developing and maintaining credit relationship with customers, banks the industry, credit organizations and others for the purpose of obtaining and exchanging credit and financial information.
• To be ready and responsible when assigned to perform any other duties as designated by higher management.

JOB REQUIREMENTS:

• At least 5 Year(s) of working experience in the related field is required for this position
• Preferably Manager specialized in Finance - General/Cost Accounting or equivalent
• Have good communication skills in written and spoken English
• Result and detail-oriented and be proactive
• Possess professional disposition with good communication and interpersonal skills

Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

POSITION TITLE: Executive Chef (Senior Management Level)

REPORTS TO: Restaurants Manager

PREREQUISITES:

Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

Minimum 10+ Years in Hotel Indusry

EDUCATION:

Able to demonstrate excellent written and verbal communication in English.

Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.

Executive Chef Job Description:

An executive chef is a highly skilled culinary professional who is responsible for overseeing the operations of a kitchen or multiple kitchens. This role requires a deep understanding of food preparation, menu planning, and kitchen management.

The executive chef is responsible for designing and creating menus that are both innovative and profitable, while also satisfying the needs and preferences of their clientele. They must have a strong knowledge of culinary trends and be able to adapt to changing tastes and dietary requirements.

In addition to menu planning, an executive chef is responsible for managing the budget, ordering supplies, and ensuring that all kitchen staff are properly trained and motivated. They must also be able to work collaboratively with other members of the management team, including the restaurant manager and front-of-house staff, to ensure a seamless dining experience for guests.

Additionally, The executive chef must have excellent leadership skills and be able to motivate and inspire their team to produce high-quality dishes and provide exceptional service. They must also be able to work under pressure, manage their time effectively, and maintain high standards of cleanliness and safety in the kitchen.

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the dining rooms, banquets, and other food facilities, manage areas of profit, stock, wastage control, hygiene practices, and training within the kitchen resulting in outstanding guest satisfaction. responsible for the smooth running of the kitchen.

Executive Chef Duties and Responsibilities:

1. Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
2. Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
3. Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8. Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
9. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
12. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
13. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
14. Determines how food should be presented, and creates decorative food displays.
15. Recognizes superior quality products, presentations, and flavor.
16. Ensures compliance with food handling and sanitation standards.
17. Follows proper handling and the right temperature of all food products.
18. Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
19. Review GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
20. Coordinates with the purchasing department for the acquisition of needed goods and services.
21. Ensure all products are prepared consistently and meet departmental appearance/quality standards.
22. Ensure proper grooming and hygiene standards for all kitchen staff.
23. Ensures all kitchen employees maintain required food handling and sanitation certifications.
24. Ensure proper purchasing, receiving, and food storage standards in the kitchen.
25. Interacts with guests to obtain feedback on food quality, presentation, and service levels.
26. Actively responds to and handles guest problems and complaints.
27. Maintain Quality levels of receiving, storage, production, and presentation of food.
28. Ensure sufficient staffing levels are scheduled to accommodate business demands.
29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
30. Discuss daily food cost reports with key kitchen and F&B team members.
31. Review weekly and monthly schedules to meet forecast and budget.
32. Attend the daily morning meetings and other administrative sessions.
33. Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
34. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
35. Frequently review finished products for quality and presentation before the orders are sent to guests.
36. Able to perform additional duties as requested by the hotel management as and when required.
37. Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

· Oversee daily restaurant operations, ensuring efficiency and quality service.

· Manage staff schedules and oversee the hiring, training, and development of team members.

· Monitor inventory levels and place orders for food, beverages, and supplies.

· Prepare and manage budgets, monitor expenses, and optimize profitability.

· Analyze financial reports to identify areas for improvement.

· Implement cost-control measures to minimize waste and increase revenue.

· Ensure high standards of customer service and satisfaction.

· Address customer complaints and resolve issues promptly.

· Develop strategies to enhance the dining experience.

· Lead and motivate the team to maintain a positive work environment.

· Conduct regular performance evaluations and provide feedback.

· Organize team meetings to communicate goals and updates.

· Ensure compliance with health and safety regulations, food safety standards, and licensing requirements.

· Implement and maintain cleanliness and sanitation protocols.

· Train staff on safety practices and emergency procedures.

· Collaborate with marketing teams to promote the restaurant and attract customers.

· Plan and execute special events, promotions, and menu changes.

· Engage with the local community and build partnerships.

· Work with chefs to create and update the menu based on customer preferences and seasonal availability.

· Monitor food quality and presentation standards.

· Prepare reports on sales, labor, and other operational metrics.

· Use data analysis to make informed decisions for improvements.

Qualifications:

-Strong leadership, communication, and organizational skills.

-Ability to work in a high-pressure environment while maintaining attention to detail.

-Flexibility to work evenings, weekends, and holidays as required.

Benefits:

- Staff Meal provided.

- transport claimable to and from work place to home.

- Salary S$3,000 to S$4,500.

- Immediate candidates are preferred.

Job Description:

We are looking for a highly motivated and skilled Commis Cook to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Follow recipes and instructions accurately to ensure consistency in taste and presentation
• Maintain a clean and organized workstation, adhering to food safety and hygiene standards
• Assist in the preparation of ingredients, including washing, peeling, chopping, and cutting
• Manage inventory, order supplies, and maintain stock levels
• Participate in daily kitchen briefings and contribute ideas for improving recipes and processes
• Support the kitchen team in any additional tasks as required

Qualities:

• At least 1 year of relevant working experience
• Basic knowledge of cooking techniques and kitchen equipment
• Passion for cooking and a keen interest in Nyonya cuisine
• Ability to work in a fast-paced environment and handle multiple tasks efficiently
• Strong teamwork skills and the ability to take direction well
• Commitment to maintaining high standards of cleanliness and food safety
• Willingness to learn and develop culinary skills

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description:

We are looking for a highly motivated and skilled Chef De Partie to join our dynamic culinary team. The ideal candidate will support our Sous Chef/Executive Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Reporting to the Security & Safety Manager, the incumbent is to ensure the safety and security of associates, guests and items in the hotel, and must always maintain the highest standards of security for all concerned while adhering to standards required by the Hotel.

RESPONSIBILITIES

• Ensure only associates on duty are allowed to enter the hotel premises
• Ensure that no ex-associate enter the hotel premises without the approval of the Human Resource Manager or Security Manager
• Report and detain any hotel associate other than those authorized to be on the floor.
• Ensure no hotel property is taken out without proper authorization from the relevant Head of Department
• Randomly conduct parcel search for associates on an alternate day basis
• Act as a witness for Finance Department conducting checks on cashier
• To assist and witness Duty Managers in conducting DND room checks and unlocking of safes in unoccupied guest rooms
• Issue "Contractor" ID Tag to contract workers, and ensure they are escorted by the relevant department to the designated working areas
• To ensure that all outsiders who have been issued ‘Visitors, Contractors and Vendors” passes surrender the same, upon leaving the staff entrance/exit point
• Ensure all visitors (especially contractors and suppliers) wear proper shoes upon entering the hotel premises
• Ensure any vehicle coming into the loading/unloading bay area are properly parked so as not to cause any traffic congestion/obstruction
• Perform prowler duty on guest floors
• Stop unauthorized person(s) from entering guest rooms or loiter along the corridors of the guest floors
• Ensure all guestroom doors are properly locked and secured
• Ensure all floor pantries, risers are locked/closed and secured
• Ensure all fire extinguishers and fire hoses are in good working order
• Ensure all fire warning system (break-glass, sprinkler valves, smoke detectors) are in proper working condition
• Ensure that the fire emergency doors and staircase are not obstructed
• Prevent any form of soliciting by prostitutes or pimps
• Keep a close watch on people loitering in the vicinity of the guest lift lobby, and approach all suspicious characters. Politely enquire as to their purpose of being in the area. If they are non-guest or merely visitors, refer them to the Front Desk
• Stay alert and monitor the CCTV monitors constantly for any unexpected incident
• Ensure that the keys used on daily basis (eg. store, pantry keys, etc.) are accounted for and movement of these keys are properly recorded in the relevant logbook
• Record all relevant information (feedback) received from the Duty Manager in the Log Book.
• Monitor the lift system and report any malfunctioning to Engineering Department immediately
• Well versed with procedures relating to fire emergency and evacuation
• Ensure smooth traffic flow with no vehicle causing obstruction along the driveway
• Prevent any suspicious characters from loitering at the driveway.
• Perform any other duties assigned from time to time by the Security & Safety Manager

SKILLS & QUALIFICATION REQUIREMENTS

• GCE ‘O’ Level
• Possess a valid Security licence and preferably with experience in Hotel safety and security
• Possess good interpersonal and communication skills, with attention to details
• Able to work on rotating shifts, public holidays and weekends

Candidates with relevant skills or experience may be offered for the Senior Security Officer position.

We regret that only shortlisted candidates shall be notified.

Location :Changi City Point

Expected start date: 15 Dec 2024

Job Highlights:

• Be a Part of Something New

Are you ready to be part of a NEW cafe concept in Singapore? We're seeking passionate and dedicated individuals to join our team as we embark on this exciting journey!

• Experience Growth and Development

As a founding member, you'll have a unique opportunity to witness firsthand the growth and success of our cafe. Your contributions will shape our operations, from menu creation to process innovation.

• Join a Fun and Dynamic Team

Our team is composed of young, enthusiastic individuals who share a passion for coffee and exceptional customer service. We value collaboration, teamwork, and a positive work environment.

Benefits:

• Complimentary coffee every day!

• Staff discounts

• Medical benefits

• Monthly performance related bonus

• Using La Marzocco KB90 coffee machine

Job Responsibilities:

• Preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat, marinating ingredients, and preparing sauces.

• Ensure that food items are prepared according to standardized recipes and portion sizes.

• Maintain cleanliness and organization of the kitchen workstation.

• Adhere to food safety standards and regulations.

• Maintain stock levels and report inventory needs.

• Menu Improvement: Provide input and suggestions for menu items and recipes based on experience and customer feedback.

• Other ad-hoc duties

Job requirements:

• Have initiative and hardworking with positive attitude to learn and contribute.

• Minimum 2 years of experience in kitchens.

• Ability to work in a fast-paced environment.

• Team-oriented and detail-oriented.

• Possess a valid food hygiene certificate.

6D work week

22C1322 Maxhunt
R24124011 Sharmaine Yooong

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.