Total 1,414 F&B / Tourism / Hospitality job vacancies in orchard central singapore

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Cleaner / Dishwasher / Kitchen Helper

1. Hardworking, Willing to learn, Teamwork (勤勞，肯學，团队合作)
2. Full-time Working Hours (全职工作时間) : 44hrs per week
3. Full Time from $1400 - $1800 (全职每月基本工资$1400 - $1800)
4. Part Time from $750 ( 5 hours per day, monday to thurs)
5. F & B Experience is required and training will be provided as well (需要有烹飪经验，也将提供培训)
6. Monday to Saturday 5.5 Work Week

• Meals included (包吃)
• Entitled for Overtime (给与加班费)
• Company Benefits (公司福利)
• Annual Leave, Medical Leave & Other Leave Schemes (年假，病假及其它福利方案)
• Medical Insurance Benefit (医疗保险福利)
• On-Job Training Provided (在职培训提供)

Job Description

1. cleaning and washing dishes

2. helping out in kitchen - basic cutting and chopping

3. clearing and cleaning tables after service

4. restaurant upkeeping

5. handle basic duties given by manager

LTVP, Singaporean, PR, Malaysian can Apply

Please send resume, what apps or call +65 81131173. Only successful applicants will be contacted. Thank you for your understanding.

We are looking for a full time Dishwasher to join our Hotel.

Job Description

1. Washing of all bowls, plates, cups and other kitchen equipment and place them back in their designated storage / shelves.
2. Ensure sufficient cutleries, crockeries, kitchen equipment supplies to kitchen and coffee house.
3. Operate and maintain the diswashing machine.
4. Ensure cleanliness within the kitchen.
5. Clear garbage bins in the kitchen and dishwashing areas.

Job Requirements

1. Self motivated, time management.
2. Team player.
3. 1 - 2 years experience
4. Able to work weekends and public holidays.

No S PASS or Work Permit

We regret to inform that only shortlisted candidates would be notify for interview.

• To provide food services to all guests, internal and external, in a manner that is professional, efficient yet friendly and second to none.
• To provide functional assistance as assigned in the section.
• Ensure that HACCP is followed consistently and professionally.
• Prepares all raw cooking materials and other required products.
• Prepares thorough mis-en-place as featured for the menu.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Chef De Partie, Junior Sous Chef, and Sous Chef.
• Ensures that all hygiene standards are observed when preparing the food materials.
• To follow and enforce all Hotel’s rules and regulations at all times.
• Ensure that the department’s rules and regulations are observed at all times.
• Maintain personal grooming and hygiene standards.
• Provides functional assistance and direction to the kitchen's daily operations.
• Produce a high level of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the preparation process.
• Be aware of the Safety policy of the section.
• Be stationed at the buffet station at times of the buffet period if required.
• May be assigned to any other kitchen if required.
• Cleans and maintains work areas, cold rooms, and all equipment.
• Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values.

Primarily responsible for the preparation and production of dim sum, he or she can also be assigned to other tasks in the kitchen. Being a pastry and confectionery maker requires hard work and concentration, both mentally and physically. As such the candidate must possess a decent level of physical fitness and ability to pay close attention to details.

The pastry and confectionery maker answers to the head chef of dim sum. The candidate must have 3 years or more experience as a pastry maker. Possess good communication and organisational skills.

Hostess / Waitress/Waiter Responsibilities

• Maintain a friendly and diplomatic relationship/manner with all prospective guests who wish to enter the restaurant or bar at all times
• Provide friendly, courteous, and professional service at all times
• Ensure all reservation information is properly documented including time, date, number of covers, name/room number and contact number
• Prepare table allocations from reservation book before respective meal period seating
• Ensure good communication with Management
• Maintain complete knowledge of all menu items
• Prepare and check tables before service
• Clear and reset tables
• Ensure that all Company practices and procedures are met when delivering food from the kitchen to the Guest
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times
• Ensure that all cleaning duties are completed in allocated times to the Company standards
• Complete all opening and closing procedures
• Must be proficient in effective and efficient table maintenance
• Be assertive and attentive at ALL times
• Have thorough knowledge of all product and service procedures

• Ensure the day to day operation is smooth in the restaurant
• Assist the leadership team of the restaurant in achieving high guest satisfaction
• Guide and lead the server in the restaurant
• Perform the duties of supervisor on regular basis
• Maximize sales potential and encourage up selling in order to maximize rates.
• Ensure cash floats are secured at all times.
• To work within budgeted costs
• To minimize abuse of operating equipment
• To ensure that requisitions for supplies are completed, delivered and accounted for.
• To minimize the use of overtime
• To ensure that there is enough operating equipment at all times.
• To record all voids, and report any payment discrepancies to Restaurant Manager.
• To follow Company procedures when handling cash, credit cards and cheques.
• To see guests concerning all complaints and report all complaints to Manager.
• To liaise with colleagues over guests requirements and needs.
• To ensure handover at shift end and beginning.
• To liaise with Head Chef on a regular basis.
• To liaise with Reception on a regulars basis.
• To gain customer feedback at all times.
• To complete a full report of the day’s events in the Management Report Book.
• Create and maintain a personal and respectful rapport with regular guests.
• Maintain a high customer profile, and handle promptly and courteously all guest comments, questions, complaints, requests and enquiries, taking the necessary action steps and ensuring thorough follow-through.
• Familiarize yourself with guests needs and requirements in order to ensure an efficient and friendly service
• Fanatical focus on quality and consistency in all areas, food and beverage quality, guest service, cleanliness, etc.
• Support all other revenue centers in the hotel such as Rooms and Events
• To be results driven and totally accountable.
• Attend daily business review meetings, weekly strategic sales meetings, management meetings and other meetings as required/requested.
• Undertake regular inspections to ensure that the company’s assets are well maintained and protected.
• Ensure that the business is seen as a respected, important member of the community by local influencers.
• Carry out any other duties as are within the scope, spirit and purpose of the job as requested.   

• Assist in greeting and seating guests.
• Perform the task of maximize sales opportunities through knowledge of product and suggestions. 
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfil their duties effectively.
• Assist in supervising the team in providing quality and cousu main service to the guests.
• Pay regular attention to guests to ensure that their requests are attended to and exceed their expectation.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up of the outlet/ banquet area
• Participate in the daily briefings of the department as well as monthly meetings to discuss the various aspects of service.
• Promote the restaurant’s specialties and serve in accordance to the established standards.
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clean and prepare tables for inflow of guests.
• Assure guests that their complaints or feedback will be dealt with and report to manager with regards to any feedback given.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.
• Take responsibility for your designated section and station.
• Coach and train team to deliver consistent service
• Perform all tasks to Sofitel Brand standards.
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

• Ensuring guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
• Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
• Responsible for ensuring the smooth daily operation of the Food and Beverage Department.
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
• Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.  
• Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, café, bar, and in room dining.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.
• Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.
• Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.
• Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.
• Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.
• Any other duties as assigned.

As a sushi chef in a Japanese restaurant, your responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfil all orders within quality standards.

· Expertly cutting, slicing and filleting different types of fishes.

· Inspecting the quality of fruits, vegetables and fish used to prepare sushi dishes.

· Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation and food safety

· Maintaining a clean work environment in order to prevent food contamination.

· Regularly taking inventory of food supplies and other products

· Reporting any problems with kitchen equipment to the executive chef

· Sterilizing all utensils, instruments and equipment used in sushi preparation before every use.

· Communicating with wait staff to ensure that special requests and food allergy considerations are met.

· Good Communications with customers

· Creating new items with ingredients of the day

Requirements

· Excellent inter-personal skills, highly motivated individual;

· Excellent team player;

· Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

· At least 5 years of similar working experiences

We are looking for a Chef de Partie to join our team!

As a Chef de Partie, we rely on you to:

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

We are looking for someone who:

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

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

Successful candidate will be required to adhere to hotel's grooming and uniform guidelines issued.

We are looking for a Technician to join our team!

As a Technician, we rely on you to:

• Maintain electrical and mechanical plant & equipment of the hotel
• Assist in assigned renovations or expansion works within the Hotel
• Highlight technical issues that require attention
• Support Duty Engineer in work requests

We are looking for someone who:

• Has a passion for Engineering
• Understands engineering equipment
• Enjoys taking on a new challenge
• Not afraid to take up new challenges
• Always prepared
• Communicates with fluency in English (as well as the local language)
• A motivator and a self-starter

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

Successful candidates will be required to adhere to the hotel's grooming and uniform guidelines issued.

As a Senior Technician, we rely on you to:

• Maintain electrical and mechanical plant & equipment of the hotel
• Assist in assigned renovations or expansion works within the Hotel
• Highlight technical issues that require attention
• Support Duty Engineer in work requests

We are looking for someone who:

• Has a passion for Engineering
• Understands engineering equipment
• Enjoys taking on a new challenge
• Not afraid to take up new challenges
• Always prepared
• Communicates with fluency in English (as well as the local language)
• A motivator and a self-starter

Job Purpose

Reporting to the Director of Food & Beverage this position is responsible for the organisation, planning and directing of overall daily food & beverage operation and administration of the department and be responsible and accountable for its profitability and revenue generation.

Primary Responsibilities

• Ensure that your team delivers quality services, both in production of customer service at all points of sale in the hotel.
• Ensure the correct operation of the various services in your department.
• Effective leadership of all Managers in the division.
• Motivate and create a team spirit in all sections of the Food & Beverage.
• Ensure that the profitability of your department is consistent. Be involved in the pricing policy of your departments.
• Ensure that the health and safety regulations are complied with and applied in the department.
• Ensure that there is compliance with the work legislation in Food & Beverage Department.
• Engage and obtain guests’ feedback during operations to ensure satisfaction
• Handle guests’ complaints and comments tactfully and efficiently

Team Management

• Draw up and or check the work schedules for your teams, taking into consideration all forecasts and workloads i.e. holidays and off day’s etc.
• Ensure that new hire induction and required trainings are completed within three months of employment
• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
• Observe, coach, motivate and counsel team, disciplinary actions if required
• Respond to all questions raised by your team in the area of personnel management
• Maintain department communication logbook and update notice board.

Kindly note that only shortlisted candidates will be contacted.

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlets:

• In-Suite Dining
• Long Bar
• Raffles Courtyard

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

Operations Manager – Le Pristine

For this restaurant we can use your positive energy, vibrant personality and work ethic. Sergio's philosophy is that eating at Le Pristine should be a celebration. As the Operations Manager of Le Pristine, you have the opportunity to lead a strong team of specialist to curate a creative and unique dining experience for our guests.

Main duties & responsibilities:

• Organize the work in the restaurant and plan roster and activities for employees.
• Check grooming of employees.
• Work closely with chefs and sommelier.
• Train employees on Sergio Herman Group’s service philosophy and standards.
• Ensure employees are able to perform tasks according to Sergio Herman Group’s standards.
• Conduct half-yearly check-in and performance appraisal with employees.
• Discuss menu planning with chef.
• Supervise service activities, mise-en-place, arrangement of tables and chairs, service equipment, etc.
• Check and handle guests’ feedback.
• Responsible for overall service provided.
• Keep kitchen employees informed of the state of affairs in the restaurant.
• Manage and maintain stock, and place and check purchases.
• Be present at meetings and training sessions.

The following qualities are essential for the role:

• Several years of experience in management within hospitality, and at least 3-year experience in Michelin star restaurant.
• Experience and be able to lead, guide and train the service team during pre-opening stage.
• Familiar with Sergio Herman Group’s culture, operations and expectations.
• Familiar and understand the demand of new restaurant openings.
• Past work experiences at Sergio Herman Group and Le Pristine will be of advantage.
• Passionate and committed, flexible, service minded, energetic, motivated and able to motivate and inspire.
• Action-oriented, problem solver and have an eye for detail.
• Proficient in general computer knowledge, including a working knowledge of point of sale systems.
• Strong communication skills in English.

We are looking for a Front Office Supervisor to join our team!

As a Front Office Supervisor, we rely on you to:

• Take responsibility for all loyalty members and VIP guests
• Ensure all guests enjoy the best possible hotel experience
• Provide help and assistance to all guests
• Engage with guests and enhance their overall experience with the hotel
• Create an exceptional and memorable experience for all guests

We are looking for someone who:

• Takes pride in being a hotelier
• Loves interacting with guests and customers
• Communicates and writes with fluency in English (as well as the local language)
• Enjoys crafting creative and best-fit solutions
• Preferably has relevant experience in the hospitality industry
• Has strong interpersonal and communication skills

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

Successful candidate will be required to adhere to hotel's grooming and uniform guidelines issued.