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

The Executive Chef manages kitchen personnel. He/She is responsible for making the administrative decisions for the kitchens. He/She reviews food and beverage purchases as well as develops and standardizes recipes. He/She designs food preparation aesthetics. He/She plans special menu items, designs menus and determines menu prices. He/She maintains safety and sanitation in the kitchens and maintains equipment. He/She recruits, deploys and develops kitchen personnel.
~ Apply principles of basic microbiology.
~ Apply principles of food additives in menu creation.
~ Apply principles of food chemistry.
~ Apply principles of organic and biological chemistry.
~ Apply sensory analysis to food and beverage preparation and presentation.
~ Develop a business plan.
~ Develop a risk management framework, policy and process.
~ Develop and establish financial budget and plans.
~ Develop and maintain business continuity strategies, policies and guidelines.
~ Develop service recovery framework.
~ Drive customer loyalty for service excellence.
~ Establish business strategies for the business function.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage culinary operations.
~ Manage food & beverage operations.
~ Manage high volume food production operations.
~ Manage revenue management.
~ Oversee cost controlling and food purchasing activity.
~ Plan and develop menus for food service establishments.
~ Provide leadership during crisis situations.

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.

MIZUKI F&B PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

Mizuk located at 391 Orchard Road, #05-32 Ngee Ann City Podium Block, S238872, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

1. Kitchen Chef

Job Highlights

• Opportunities available for career progression

Responsibilities:

• Assist in preparation of daily items for our menus and ensure that items prepared is of high quality and in accordance to the restaurant’s standards.
• Maintaining a clean working environment and ensure safety when operating kitchen & counter equipment
• Monitoring stock level through regular stock checks and make sure stock is properly stored.
• Assist in monthly inventory checks.
• Covering all the section in the kitchen & counter time to time in order to coordinate smooth daily operations.
• Assist and report to the head Chef

Requirements:

• Expertise in Japanese Cuisine
• Experience in Omakase Counter Service
• Highly motivated, quick learning individual with excellent interpersonal skills
• Passion for food with a creative flair and is result orientated. Able to perform shifts including weekends and Public Holidays.
• Good organizational and planning abilities.
• 6 days work week

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

Salary: Up to $3.3K

Duration: Perm

Working Hours: Will have rotating shift

Job Scope:

• Conduct in-process and finished product checking and standardisation
• Monitor product quality and assist in trouble shooting
• Manage and supervise laboratory staffs during shift duty

Job Requirements:

• Min. Degree in food technology/ food science
• No experience required as training will be provided

For interested applicants, please send your updated resume to: [email protected]

All candidates’ information will be treated with the strictest confidence

Melissa Zhang Zhiqi (Mezzo)

R2197564

Recruit Express Pte Ltd

99C4599

• Provide high quality customer partnership at all times by ensuring effective organization of assigned workload, integrity of analytical data generated and timely/accurate provision of results.
• Perform a range of routine and investigative analysis using available analytical techniques independently and provide interpretation of results generated as required.
• Perform method development, transfers and design validation protocols with support.
• Responsible for the maintenance of analytical systems including checking and approving supplier’s reports
• Assist with technical aspects for client proposals for method development, transfers and validation protocols.
• Be proficient at setting up reports and troubleshooting.
• Provide training and supervise technicians/analysts in routine activities and methods, including support to people from other areas
• Assign housekeeping tasks as required.

Joy Yeow Zhi Qian

(CEI Registration No:R2096261)

Recruit Express Pte Ltd (EA Licence No: 99C4599)

DUTIES AND RESPONSIBILITIES

• Maintains the efficiency of the Guest Services/Information, Bell Service, Doorman.
• Checks on grooming standard of all Bell staff when they are on duty.
• Ensures that all guests approaching the Guest Services Desk are attended to immediately.
• Ensures a high standard of discipline and professionalism is maintained among the staff according to the desired expectations of the hotel.
• Maintains a good relationship between Management, staff and guests. Attends to their requests and enquiries.
• Assists with any requests from the guests as satisfactorily as possible.
• Keeps abreast of hotel information and current development in the hotel.
• Be fully competent to answer all enquiries on hotel grounds and facilities.
• Be aware of internal developments and provides facts to the guests.
• Ensures that all function notice boards are properly and correctly displayed.
• Ensures the cleanliness of the hotel lobby at all times.
• Maintains a control log sheet to record daily activities and forwards a copy to the Director of Rooms before 8.00 am.
• Records all official matters pertaining to guests e.g. delivery of items, parcels, email and correspondences to guest rooms and incidents involving guests.
• Endorses and indicates the time of each request made.
• Identifies potential vendor to provide services for the hotel and hotel guests e.g. Tour Operator/Limousine Service/Arrange Repair Services.
• Confirms on rates and services rendered based on contracts signed with vendors.
• Understands the hotel safety features and procedures in order to control emergency situations and provide assistance.
• Ensures that the hotel’s fire fighting team is well aware of the hotel’s fire safety procedures.
• Ensures that all incoming correspondence/emails and messages for hotel guests and staff are delivered promptly.
• Checks and dispatch all mails received to the guests and the respective departments concerned.
• Performs any other duties as may be assigned from time to time by the Management.

Requirements

• Professional Qualification in hospitality or any other relevant qualifications
• Able to work on a rostering shift basis

Dynamic company. We are a well established Italia restaurant (located along Robertson Quay waterfront). Looking for a CDP

Salary range: $2800+ depending on experience.

Staff meals provided.

Work week 5.5 days, split shift.

Please send CV to [email protected]. Suitable candidates should hear back quickly.

WE ARE HIRING WAITER/WAITRESS FOR LA D'ORO RESTAURANT

We are Looking for someone who:

• Passion in F&B industries
• Self Motivated
• Able to deliver high customer satisfacion service to guests
• Cheerful & Energytic
• Able to handle Fast pace environment
• Love to Intereact with customer
• always smile from heart
• Communicate with fluency english
• Able to commit split shift
• Willing to progress more
• Candidate must possess at least Secondary School/"O" Level
• in Food & Beverage Services
• At least 1 Year of working experience in the related field is required

for this position.

Preferably Entry Level specialized in Food/Beverage/Restaurant Service or equivalent.

We are offering:

· Uniform Provided

· Medical Benefit

· Staff Meal provided

· Career Development with Continuous Learning

If you feel that you match those qualities, What are you waiting for? Quickly click the apply button and you maybe the one that is shortlisted. JOIN US AND BE PART OF OUR BIG FAMILY.

MIZUKI F&B PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

JAPANESE FINE DINING RESTAURANT

Mizuki Tempura & Sushi located at 391 Orchard Road, #05-32 Ngee Ann City Podium Block, S238872, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

1. Sushi Head Chef

Candidates Profile :-

+ 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.

Requirements :-

- Over 5 years relevant experience in the area of Japanese fine dining restaurant;

- At least 2 years in the position of head chef;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development;

- Capable to support every team in the kitchen of Mizuki, such as Tempura and Sushi session.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• 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.

• Provide high quality customer partnership at all times by ensuring effective organization of assigned workload, integrity of analytical data generated and timely/accurate provision of results.
• Perform a range of routine and investigative analysis using available analytical techniques independently and provide interpretation of results generated as required.
• Perform method development, transfers and design validation protocols with support.
• Responsible for the maintenance of analytical systems including checking and approving supplier’s reports
• Assist with technical aspects for client proposals for method development, transfers and validation protocols.
• Be proficient at setting up reports and troubleshooting.
• Provide training and supervise technicians/analysts in routine activities and methods, including support to people from other areas
• Assign housekeeping tasks as required.

Joy Yeow Zhi Qian

(CEI Registration No:R2096261)

Recruit Express Pte Ltd (EA Licence No: 99C4599)

The F&B Manager will be in-charge of the restaurants in Goodwood Park, ensuring that guests have the best overall experience when dining in.

Your responsibility includes:

1. Lead and manage the daily operations of the restaurant, ensuring smooth and efficient service.
2. Analyzing and planning restaurant/function rooms sales levels and profitability.
3. Manage scheduling and staffing levels to meet operational requirements.
4. Planning of Restaurant Menu menus and beverage list.
5. Recruitment, training, coaching and managing staff discipline.
6. Handle guest feedback and complaints

Requirements:

1. Proven experience in a restaurant management setting, preferably in hotels.
2. Extensive knowledge of fine dining etiquette and culinary trends
3. Adaptable to a fast paced environment
4. Passion in providing the best restaurant experience

Please be informed that only shortlisted candidates will be notified.

As a Room Attendant, You will be part of a dynamic team to ensure the highest standard of room and public area cleanliness. You will be responsible but not limited to:

1. Cleaning and servicing guest rooms for a pleasant and comfortable experience for guests.
2. Ensure that all rooms are inviting and clean and they address all guest queries politely and knowledgeably.
3. Changing of bed linen and making of beds.
4. Replacement of used towels and other bathroom amenities, such as shampoo and soap.
5. Vacuums carpets.
6. Dusts and polishes furniture.
7. Empties trash containers and ashtrays.
8. Restocks beverages and food items in the minibar

Requirements

1. Meticulous with an eye for details
2. Able to work in fast-paced environment
3. Service Oriented

For more information, visit www.goodwoodparkhotel.com

Please be informed that only shortlisted candidates will be notified.

We are looking for a Food and Beverage Server to join our team

As a Food and Beverage Server, we rely on you to:

• Support the daily operation of the restaurant
• Provide a high quality service to restaurant guests
• Ensure the smooth operation of the work section appointed
• Consistently looks for ways to enhance guest satisfaction
• Create an exceptional experience for our guests

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys delivering high quality guest service with a welcoming manner
• Loves interacting with guests and customers
• Communicates with fluency in English (as well as the local language)
• Preferably has working experience in either a luxury restaurant or a 5* hotel
• Displays curiosity and takes time to learn and understand new culinary trends
• Committed to serving food of the highest quality
• Willing to work shifts

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

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

• Ability to obtain accurate information from clients during the consultation process and drive sales
• Manage wedding projects independently
• Provide clients with an array of venue options, entertainment, catering and decoration options
• Liaise with customers and assist in coordination of events
• Conducting initial consultations with clients to discuss the wedding packages available, the type of wedding desired, and their wedding budget
• Conferring with clients to discuss wedding details, including options of entertainment, catering, and decoration preferences
• Scheduling meetings with clients to tour the wedding venue and meet with vendors, such as photographers, bridals, decorations
• Arranging for necessary wedding supplies and equipment to be transported to the wedding venue in a timely manner and overseeing setup of event
• Monitoring all wedding-day activities to ensure that everything runs smoothly
• Attain sales target, client management and conversion from leads given

Requirements:

• Singaporean and PR only.
• Minimum of 1 years of experience in sales, preferably in the events industry.
• Excellent communication and presentation skills.
• Responsible and Good Attitude
• Ability to work independently and collaboratively with a team.

Job Description:

• Handle & Collect orders from Market
• Lunch & Dinner delivery to customer
• Confirm that the right items and quantities are loaded onto the delivery vehicle
• Ad Hoc job & delivery assigned by supervisor
• Conduct routine inspections of the delivery vehicle to ensure it is in good working condition.
• Report any mechanical issues or damage to the vehicle promptly.

Requirements:

• Possess Class 3 or Class 4
• Singaporean
• Must be able to lift heavy items (20kg - 25kg)
• Responsible & Good Attitude/ Good Team Player

Location: Somerset, Triple One

Contact: 85151929 [Whatsapp]

Salary: $2400 Onwards.

Earn % of sales [UP TO $6000 - $7000]

Benefits: Free lunch

Working Days: 6 day work week (Sunday off)

Mon - Sat 10:00AM - 9PM (Break 3 - 4PM)

Job scope: 90% assembled items. No heavy cooking needed. Expect to assist kitchen, prepare food / drinks and dessert of indonesian street food.

Job Role: Kitchen Cook / Asssistant

Requirements: Able to work effectively under pressure and intense situations.

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen

Operations

• Products and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

• Ensure personal cleanliness and proper deportment of all team members

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Prepare and ensures availability of mis en place as required

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine

· Responsible for providing excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers. This includes but is not limited to the following:

- Supervising and directing the prompt, efficient and friendly serving of all food and beverages.

- Assist servers, cashiers and host staff in their job duties when necessary.

- Acting as a liaison between kitchen and front of house employees / operations.

- Communicating effectively, giving clear direction, support, timely feedback and recognition of performance.

- Working quickly and independently to deal with customer complaints when necessary, ensuring proper follow-up with the relevant manager(s).

- Answer customers’ questions and provide information on procedures as well as policies.

- Be proactive and vigilant in service.

- Handle table reservations.

- Greet all customers by name warmly, with an appropriate greeting.

- Direct customers to table.

- Keep updated on current menu (e.g. specialties, menu deviations, to be aware if kitchens staff are running out of items, etc.)

- To take orders – Present menu, suggest and recommend items appropriately, assist in drink selection, inform customers about food preparation details, communicate specific customer needs to chefs.

- Properly open and pour wine at table-side.

- To attend and respond to the customers’ needs promptly and professionally.

- To present bills to the customers, collect payment and give to the cashier, return change or credit card to the customers.

· To comply with grooming and appearance standards at all times.

- Maintain positive body posture (e.g. do not slouch).

· To prepare the F&B outlet for daily operations. This includes but is not limited to the following:

- Ensure all opening, closing and running side-work duties are completed on a daily basis.

- Maintain a safe and sanitary work environment.

- Handle daily associate relations (e.g. scheduling, time adjustments).

- Assist with Management in gathering and implementing all proper tools for running shift (e.g. schedules, floor plans, reservations, checks, etc.).

- Prepare table, lay out napkins and utensils.

- Ensure condiments are refilled.

- Perform all other preparation tasks.

- To perform general housekeeping and cleaning duties, including sweeping, mopping, cleaning glasses, furniture & fittings and laying of tables etc.

Job requirements

• Minimum 3 years in Customer-oriented approach and patience.

• Candidates who has hospitality experience has an added advantage.

• Able to lead the team.

• Pleasant disposition with good interpersonal skills.

• Food Hygiene certificate.

• Able to work in a fast-paced environment.

Job Responsibilities include, but not limited to:

1. ADMINISTRATION

• Daily record for receipt and issues of linen
• Record special room items sent for laundry e.g shower curtain, room curtain etc
• Record and follow up on outstanding uniform, room and f&b linen not returned from laundry contractor
• Record issuance of uniform, shoes etc to staff.

2. LINEN CONTROL

• Count and issues F & B linen on exchange basis
• Distribute room linen to maid’s station
• Count and check incoming linen from laundry contractor
• Sorts out stained and torn linen for condemnation, rewashing or mending.

3. UNIFORM CONTROL

• Check and record of soiled uniform before sending to laundry contractor
• Issuance of uniform to staff
• Follow through with laundry contractor on all uniforms returned and outstanding.
• Ensure staff who resigned return all uniforms that had been issued.

4. OTHERS

• Iron or touch up F&B outlets tablecloths, cushion covers, runners etc.
• Carry out simple alternation, mending and sewing for uniform
• Count and wash restaurant and rooms face towels and T-shirt
• Weekly check on the stock level for chemical use for laundry and inform Supervisor on replenishment needed.
• Report any missing discrepancies, health or safety hazard to Supervisor
• Perform any other duties as may be assigned from time to time by management.

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

As a Demi Chef (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high-quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Role and responsibilities

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.
• At least 1 year of working experience in the related field is required for this position.

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry.
• Experience in MICHELIN and/or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Good time management and organizational skills
• Strong communication and listening skills
• Ability to multitask and prioritize tasks
• Ability to work at flexible hours and on weekends
• A team player as well as able to work independently
• Having an eye for detail
• Ability to offer excellent customer service

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

We are looking for a dedicated individual to join us as a Commis Chef. You will be reporting to the Chef de Partie and assisting the team with various meal preparations. You should be able to gather ingredients and measure them correctly before every meal preparation. Also, you should be able to assist with meat seasoning and chopping of vegetables.

Role and responsibilities

Your job responsibilities will also include taking a stock of the inventory and placing orders for new food items. Moreover, you should be able to organize and label food items correctly. As a Commis Chef, you should adhere to the industry standards and always follow excellent hygiene practices.

To be able to perform in this role, you should be familiar with various food preparation techniques and kitchen equipment. Furthermore, you should be able to work at flexible shifts and have a detail-oriented approach. A candidate possessing excellent communication and listening skills along with the ability to work as a team will be preferred.

• Assisting and taking instructions from the Chef de Partie

• Gathering and accurately measuring all meal ingredients

• Washing, peeling, and chopping vegetables and fruits

• Cutting and seasoning different meats

• Preparing basic dishes such as salads and sauces

• Keeping a track of the inventory supplies

• Ensuring that the food items are stocked properly in refrigerators and freezers

• Maintaining proper hygiene standards and ensuring that the workstation always remains clean

• Plating various meal items

• Accepting deliveries of food items and maintaining a stock record of the same

• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts

• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry.

• Experience in MICHELIN and/or fine dining restaurants are highly advantageous.

• Complete knowledge of the industry’s best practices, hygiene, and safety standards

• Familiarity with various food preparation techniques and kitchen equipment

• Excellent hygiene standards

• Good time management and organizational skills

• Strong communication and listening skills

• Ability to multitask and prioritize tasks

• Ability to work at flexible hours and on weekends

• A team player as well as able to work independently

• Having an eye for detail

• Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.

The Araya experience is a tapestry woven from our Chilean South Pacific heritage and personal experiences. Authenticity lies at the heart of everything we offer on our plates, from the ingredients we have chosen from our native South America, to the fine produce and poignant influences from our time in Japan, Europe and beyond.

Every dish whispers tales of all that we hold dear, from cherished flavours of home, to the discovery of new tastes and cultures from our travels. We hope that your Araya experience will inspire warm memories and your own personal journey of culinary discovery.

Job Description

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal. Captains in fine dining restaurants must have excellent communication and interpersonal skills, as well as the ability to work under pressure and meet high standards of customer service.

Responsibilities:

Leadership and People Management:

• Be proactive and responsible for own duties and assist others where required

Service Excellence:

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Possess sufficient products & service knowledge to be able to communicate and represent the brand
• Uphold and maintain high standards of personal hygiene

Risk Management :

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

Requirements:

• Team players who is able to perform in a fast-paced working environment.
• Must possess a positive attitude and be dedicated to providing excellent customer service.
• Someone who demonstrates proactive behaviour and takes responsibility for their work.
• Adaptable to constant change and handle multiple tasks simultaneously.
• Someone who is presentable and maintain the standards of the company’s uniform guidelines.
• Individual who is self-motivated and a keen learner.

At InterContinental® Hotels & Resorts our role is to put the glamour into international travel. That’s where you come in. When you’re part of the InterContinental Hotels & Resorts brand you’re more than just a job title.

At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.

Join our team as our Cook in InterContinental Singapore Robertson Quay. You’ll have ambition, talent and obviously, some key skills. Reporting to the Executive Chef, we’re looking for someone who:

• has a minimum 1 year experience in a similar capacity in the hotel industry
• is willing to go the “Extra Mile” in order to exceed guests’ expectation
• is a great team player and contributes to the success of Kitchen Department through ensuring the smooth operations of the department
• is able to work on a rotating roster

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

• 5-days work week
• Duty Meal
• Birthday Off
• Learning and Development Opportunities
• Medical Benefit
• Dental/ Optical/ Health Screening Benefit
• Insurance Coverage
• Special Employee rate at all IHG Hotels worldwide

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 5000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com

JOB SUMMARY

Patrol the hotel as part of an overall security function, checking all areas while continuously maintaining a discreet and diplomatic presence that ensures the protection of guests, associates and hotel assets. Control and monitor access to Back Of The House areas and associates’ entrance. Input data, monitor and operate the CCTV and alarm system, if required.

DUTIES AND RESPONSIBILITIES

• Patrol all areas of the hotel noting, recording and informing the management of all potential problems or hazards.
• Circulate amongst guests and patrons monitoring all matters pertaining to federal or state legislations as well as Marriott’s standard and local operating procedures, recording any violations.
• Keep the MOD, Assistant Director and Director of Loss Prevention informed of all incidents occurring within the hotel via properly structured written reports.
• Ensure that when required, undesirables are tactfully and effectively handled without interruptions to hotel operations or concerns to guests. They are to be approached and questioned in a non-aggressive manner. If in the event that additional assistance is needed, backup is to be called. Only to be used as a last resort and after consultation with the Director of Loss Prevention or in his absence, the Manager on Duty or a member of the Executive Committee, are to notify police to control or rectify the situation.
• To monitor and control access to Back Of The House areas by screening all visitors and associates when required.
• To issue or retrieve hotel keys / swipe cards and record their movements on a timely basis.
• Exercise the department’s system in an effective manner to log factual and concise reports including:

- Security incident report.

- Associates accident report.

- Guest incident report.

- Undesirables report.

- Visitor log.

- Associates casual locker log.

- Key issue / retrieval log.

- Maintenance work orders.

- Public areas cleaning requests.

• Participate as a member of the Hotel Emergency Respond Team in a manner and responsibility, specified in the Emergency Respond Procedures.
• To attend training in First Aid, Emergency and Fire Safety Procedures in order to effectively perform the various tasks and duties.
• Comply with all security procedures in conjunction with the local operating procedures, noting and reporting those who are in violation.
• Liaise with other departments in ways and actions that ensure an awareness of each departmental functions building on mutual understanding and respect, which would result in continual and effective security awareness.
• Immediately report all defects identified, maintenance work order.
• When appropriate, during heavy guest activities assist associates with their duties except duties of a specialized nature.
• Perform any reasonable request made by any manager or supervisor if not life threatening or illegal in nature.
• Ensure that health and safety requirements in the workplace are observed, enforced and maintained.
• Be conversant with the operating hours of the hotel, its outlets and facilities available for guest enjoyment and use appropriate opportunities to “sell” the hotel to prospective guests.
• To ensure and follow established procedures and compliance as per LSOP guidelines.
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum in Nitec of Security Management
• At least 1 year of relevant experience in handling Security
• A valid Security Officer license
• Responsible & attention to details
• Hospitable & service oriented
• A great team player
• Able to start work within short notice period