Total 2,828 F&B / Tourism / Hospitality job vacancies in outram park

JOB RESPONSIBILITIES

• Manage full sets of accounts includes performing daily accounting & finance duties such as receivables and payables processes, general ledger, tax and bank reconciliation, etc.
• A/R functions – Able to reconcile the sales with credit cards, delivery platforms, etc commission to ensure revenue settlement are in balance
• A/P functions – Liaise with suppliers on discrepancies in invoices, and process payment via online banking transfer or TT
• Prepare monthly audit schedules (fixed assets register, prepayment and accrual etc) and bank reconciliations etc
• Manage timely closing process and reconciliations, including intercompany transactions;
• Handle quarterly GST preparation and submission.
• Liaise with external auditors.
• Process petty cash float requests, staff expenses claims, and ensure all payments made are captured in the system.
• Assisting for financial report and management reporting
• Cash flow management
• Assist for budget and forecast
• Any other ad-hoc duties as assigned.

JOB REQUIREMENTS

• Diploma/Degree in Accountancy
• At least 4 years of related working experience
• Able to work independently with minimum supervision
• Dependable, responsible and possess positive working attitude
• Possess initiative and able to organize and prioritize work
• With experience of using accounting software, knowledge of Netsuite is a plus
• Able to work independently under tight schedules
• Advantage to have experience in F&B industry

Applicant must have good knowledge of Restaurant operations . Day today plannigf of the activity like duty Roster ordering , handling sullpiers taing different quotations for supplies. know of North Indian cuisine is a must . Bar operations has to be a dded advantage like bar setting Cocktails promotion and Wines . If required company will send for wine training . Work with the executive chef and plan menu. inventory , portion control

Key Responsibilities

• Oversees Main Kitchen Outlets (Hot Kitchen, Cold Kitchen, Butchery, Receiving and Dry Store)
• Plans in conjunction with the Executive Banquet Chef: Activities, promotions and implement menu according to the annual marketing plans
• Responsible and accountable for the overall food cost as well as kitchen supplies, energy costs and utensils
• Handle Guests' comments and complains and ensure corrective actions are taken timely
• Constantly involved in improving operations efficiency and improving food cost through strategic planning and forecasting
• Control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and makes adjustments by anticipating the Hotel's business
• Plan and supervise all menu implementations in a timely manner
• Create and develop new dishes and recipes by keeping up with the latest market trends
• Ensure that operation and processes comply to MOHG and FLHSS&E standards
• Any adhoc tasks assigned by the Executive Banquet Chef

Key Requirements

• Minimum three (3) years of experience in a same capacity as Banquet Chef in international luxury hotel groups
• Service-oriented team player with strong leadership and people skills
• Able to multi-task and work in a fast-paced environment

Summary of Responsibilities

• Communicate with respective Event management Manager / Executive to fully understand guests’ requirements
• Ensure that all function rooms are set up in accordance to the Banquet Event order
• Engage and coordinate with the meeting organizers to ensure that all pre-requested, including last minute requests are handled appropriately
• Ensure guest needs and expectations are met by providing an efficient and professional service
• Control staffing and casual labour cost, ensuring that work hours per deployed staff is properly utilized
• Administer post function report after each function by identifying any problems and suggesting solutions to the Director of Banquets
• Ensure cleanliness of function rooms and banquet areas at all times
• Ensure that all MOHG standards; MbMO, LRA, LQE and FLHSS&E are constantly monitored
• Handle adhoc special projects and assignments as assigned by Director of Banquet Operations

Job Requirements

• Able to do shift work and work on weekends (5 day work week)
• Service-oriented team player with excellent interpersonal and communication skills
• Able to multi-task and work under pressure in a fast pace environment
• Communicates with fluency in English

Job Description & Requirements

• Provide excellent Food & Beverage services to the guests according to the standards of the hotel
• Demonstrate thorough knowledge on products, menus and equipment
• Run a given section efficiently and smoothly;
• Monitor the quality and quantity of all food and beverage served​
• Possess GCE ‘N’ Level qualifications and above
• Prior experience in a similar capacity is an advantage
• Good command of spoken and written English
• Service oriented
• Cheerful and pleasant personality
• Able to work on rotating shifts, weekends and public holidays

Duties and Supporting Responsibilities

• To perform treatments on guests whilst maintaining the guest’s comfort at all times
• Be on time for appointments and thoroughly review appointments after completing each treatment
• Keep work area clean and neat at all times
• Follow all Standards and Procedures internally
• To ensure that a high standard of service is maintained throughout the Spa
• Assist in the operations of all spa departments as required:
• Front Desk
• Spa Retail Area
• Relaxation Area
• Preparation Room
• Sales and Marketing
• Spa Suites
• Report dysfunctional equipment to Treatment Supervisor
• To maintain inventory of supplies for the operations of the treatment rooms
• Maintain cleanliness and attention to detail in spa suites throughout shift
• To attend daily line-ups, weekly and monthly spa meetings
• Will be expected to assist and perform various demonstrations and events
• Have the ability to courteously interact and answer all spa and hotel related questions with guests
• Perform all treatments to the highest standards
• Assist in all areas of the spa as and when necessary. e.g. Relaxation area and Reception
• Will perform as a professional, with a friendly business attitude and conduct all duties and responsibilities as required by the position, or assigned by your supervisor
• Perform all daily assigned spa therapist tasks

Requirements

• Possess a valid license or certificate in massage-related services (E.g. CIDESCO/CIBTAC/ITEC/WSQ qualifications)
• At least 1 year of experience as a Spa Therapist or equivalent roles

About the Restaurant

One of the most beautiful restaurants in Singapore, Cherry Garden offers an eclectic menu of Cantonese cuisine, presented with artistic modern flair. Using fresh, seasonal produce, the menu always offers authentic Cantonese dishes.

Summary of Responsibilities

• Assist Restaurant Chef with ordering, stock rotation, teaching and training colleagues
• Ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, employees, machinery, equipment and hygiene
• Produce all dishes and recipes to a high standard of quality and presentation
• Ensure all dishes are served at the correct portion size, quality and temperature
• Share responsibility with the Assistant Restaurant Chef for preparing kitchen-cleaning rosters, supervising cleaning schedules and signing off on a weekly basis
• Keep watch over various sections for the preparation, presentation and quality of food
• Ensure proper care and preparation is being upheld among the kitchen team
• Monitor the order and storage of products
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, organizing the cooling and storage areas
• Assist in the rotation of products using the stickers and labels to avoid the product damage and minimize losses
• Ensure that all areas (inclusive of stewarding area) are clean, tidy, well managed and maintained

Job Requirements

• Minimum 3 years of related experience working in an Italian Restaurant (5-day work week)
• Able to work rotating shifts and on weekends
• Able to work under pressure, for extended hours in a humid and hot environment
• Able to work in a standing position for up to 8 hours
• Able to reach, bend, stoop and frequent lift up to 15kg or more; and occasionally lift/move 25kg
• Ability to multi-task

Executive Chef has to look after entire Kitchen operations and also work in hand with the manager for day to day operations. Menu planning has to be a must along with portion control and inventory management. Work with the director for menu planning and menu management . portion control and hygiene management is a must . To plan choosing suppliers also along with the group menu planning .knowledge of North Indian Cuisine is a must along with knowledge of tandoori Cuisine and also Curries along with sweet meat

JOB RESPONSIBILITIES

• Manage full sets of accounts includes performing daily accounting & finance duties such as receivables and payables processes, general ledger, tax and bank reconciliation, etc.
• A/R functions – Able to reconcile the sales with credit cards, delivery platforms, etc commission to ensure revenue settlement are in balance
• A/P functions – Liaise with suppliers on discrepancies in invoices, and process payment via online banking transfer or TT
• Prepare monthly audit schedules (fixed assets register, prepayment and accrual etc) and bank reconciliations etc
• Manage timely closing process and reconciliations, including intercompany transactions;
• Handle quarterly GST preparation and submission.
• Liaise with external auditors.
• Process petty cash float requests, staff expenses claims, and ensure all payments made are captured in the system.
• Assisting for financial report and management reporting
• Cash flow management
• Assist for budget and forecast
• Any other ad-hoc duties as assigned.

JOB REQUIREMENTS

• Diploma/Degree in Accountancy
• At least 4 years of related working experience
• Able to work independently with minimum supervision
• Dependable, responsible and possess positive working attitude
• Possess initiative and able to organize and prioritize work
• With experience of using accounting software, knowledge of Netsuite is a plus
• Able to work independently under tight schedules
• Advantage to have experience in F&B industry

We are a young cafe situated at Fookhai building, 5 minutes away from Chinatown MRT and we are looking for a passionate individual to join our team. We are looking for someone with a positive mindset, flexibility and an interest to learn and create. We are looking to groom our pioneer group of staff in an effort to expand this year.

Job responsibilities will include and is not limited to :

- preparing Gelato / Coffee ( experience is a bonus but not needed )

- take orders and serve customers

- prepare food in kitchen, we serve toasties, sandwiches, bar bites and some mains like curry chicken and mee rebus.

- be friendly

Please send resume to Randy @ 96725434 on whatsapp, or respond via the portal.

Job Summary-

The role of the Bar/Restuarant Floor Manager is to drive sales, ensure seamless daily operations of the outlet, staff efficiency and customer care.

Job Description-

• Ensure daily opening and closing duties in the outlet are properly executed.
• Manage all operational related tasks efficiently.
• Maintain a high level of customer service standard.
• Maintenance of the outlet.
• Ensure POS System is always operational and accurate.
• Commnunicate daily with FOH and BOH staff.
• Provide coordination and services for kitchen and service and door.
• Execute any other duties as requested by immediate superiors.

2- Administrative:

• Assist the reservations department.
• Ensure that all supplies and stocks in the outlet are enough for daily operations.
• Submit outlet nightly Log
• Ensure proper ordering, receiving and storage procedures are being followed.
• Menu formatting and printing.
• Updating of menu and POS system.
• Maintaining transport log.
• Execute any other duties as requested by immediate superiors.

Job Requirements:

• At least 3 years in Food & Service Operations.
• Min. Diploma/Degree in F&B management/Tourism/ Hospitality and related fields or extensive relevant Food & Service Operations of more than 6 years.
• Possess effective management skills.
• Good command of spoken English.
• Ability to work under pressure.
• PC literate with knowledge of Excel and Word.

Personality/Skills:

• Interpersonal- Teamwork
• Leadership- Coaching, Delegating, Responsibility, Building and Driving Team
• Personal Attributes- Honest, Trustworthy, Integrity, Sense of Humour, Calm

Summary of Responsibilities

• Attend daily briefing and ensure all job assignment duly carried out
• Greet and bid farewell to guests in a professional and warm manner
• Carry out suggestive selling
• Assist manager to ensure a smooth operation
• Ensure that all tables, chairs and operating equipment are clean and ready for service
• Respond proactively to guest queries and ensure appropriate action is taken in a timely fashion
• Assist cashier in preparing and presenting bill
• Read the outlet logbook daily to be informed of all information
• Maintain a high standard of personal grooming and portray a professional image at all times
• Assist and conduct all training as per assigned by Managers
• Any adhoc duties assigned by the Restaurant Manager

Job Requirements

• Service-oriented team player with excellent interpersonal and communication skills
• Able to multi-task and work under pressure in a fast pace environment
• Communicates with fluency in English

Responsibilities:

• Verify room status on morning report; report discrepancy of rooms; prioritize and update status of checkout rooms.
• Prepare and distribute assignment sheets to assigned staff and review priorities.
• Ensure that cleanliness and condition of each area meets designated standards. Directly contact respective personnel and relay any deficiencies to be corrected.​
• Inspect supply levels, cleanliness and organization of floor closets. Assign designated personnel to rectify any deficiencies​.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Carry out other tasks as assigned by the supervisor

Requirements:

• Minimum N or O level qualifications
• Minimum two years experience in a similar role in the 5-star hotel
• A proven track record of maintaining superior standards of hotel cleanliness in a previous position or hotel
• Able to work on rotating shift, public holidays and/or weekends
• Meticulous and has an eye for details

Assisting Guest Services Manager in managing the hotel call centre (One Connect) daily operations, plays a pivotal role in ensuring smooth operations and exceptional customer service. Supervising and motivating the team, handling escalated customer issues and optimizing One Connect performance to meet or exceed established goals.

Responsibilities:

• Oversee all incoming calls from guests and ensure prompt, courteous and accurate responses to their inquiries, requests and concerns
• Resolve escalated issues efficiently and provide appropriate solutions to ensure guest satisfaction
• Update and conduct daily handover log and briefing to provide and elaborate latest and updated information to the team
• Ensure the team always adhere to company policies, SOPs and acted according to the company code of conducts or employee handbook
• Regularly monitor and respond to guest inquiries received through email, ensuring timely accurate responses. Prioritize urgent matters and delegate tasks within the team to ensure efficient handling of emails
• Conduct regular performance evaluations, providing constructive feedback and recognition for accomplishments
• Develop and deliver comprehensive training programs for One Connect team, focusing on customer service skills, product knowledge, communication techniques, and problem solving abilities. Ensure that the team are equipped with the necessary skills to provide exceptional service to guests
• Provide new hires with on boarding training to familiarize them with One Connect processes, systems and customer service expectations
• Offer ongoing guidance, coaching and support to the team to enhance their performance and identify opportunities for improvement
• Monitor and analyse call centre metrics, such as call volume, average handling time, response time and abandoned rate. Identify trends, implement process improvements and develop strategies to optimize team performance and exceed service level goals
• Fully aware with the Emergency Procedures and One Connect contingency plan in the event of any system down
• Liaise with various hotel areas and departments, including Front Desk, Guest Relations, Concierge & Bell, Reservation, Housekeeping, Food & Beverage, Sales & Catering and others to maintain and to ensure seamless communication and coordination of guests requests and concerns
• To assist with any other duties that may be assigned from time to time by the management

Requirement:

• possess minimum ‘N’ level certification
• Minimum of 2 years of experience in a Call Centre environment, preferably in the hospitality industry
• Previous experience in a leadership or supervisory role within a Call Centre setting
• Able to work rotating shifts including night shift, weekends and/or public holidays
• Experience in handling escalated calls and resolving customer issues effectively
• Familiarity with Call Centre metrics and performance management
• Excellent verbal and written communication skills, with the ability to convey information clearly and concisely
• Strong customer service orientation, with the ability to handle challenging situations with empathy and professionalism
• Excellent organizational and multitasking abilities with attention to details
• Able to work under stress and fast paced environment

Summary of Responsibilities

• Answer all incoming calls as per Mandarin Oriental standard
• Take reservations through various channels
• Keep track of reservations and ensure that menus are updated at third party booking channels
• Maintain and update database in SevenRooms regularly
• Contact to in-house guest and take their restaurant requirement
• Assist Kitchen and other F&B requirements for special guest dietary restrictions
  Inform outlets and management about VIP guest bookings
• Follow up on guest feedback with Restaurant Manager and email thank you notes
• Update existing dining membership data and get in touch with guests
• Send and follow up on Proposals and Confirmations before cut-off dates
• Be knowledgeable about F&B promotions, menus and other vital business information required
• Create and mail fliers
• Update and improve Loyalty card
• Send daily, weekly and monthly reports required by the Management office

Job Requirements

• Service-oriented team player with excellent interpersonal and communication skills
• Able to work on weekends (Shift work)
• Able to multi-task and work under pressure in a fast pace environment
• Communicates with fluency in English
• Preferably has experience working in either a luxury restaurant or hotel industry
• Candidate must possess at least a Higher secondary/Pre-U/A level/College, Professional Certificate/NiTEC, Food & Beverage Services Management or equivalent
• At least 1 year(s) of working experience in the related field is required for this position

• Handle end-to-end payroll processing for more than 700 employees - include monthly payroll and overtime processing, bonuses, bank upload, CPF submission, IR21 and IR8A submission etc and resolve any payroll errors.
• Perform monthly payroll-related journal entries, reports and salary reconciliations as well as other weekly, quarterly, monthly payroll reports.
• Prepare timely submission of IR8A, IR21 tax clearance, government-paid claims, NS make-up claims etc.
• Keep all payroll information and records and maintained in accordance with statutory requirements and support internal and external audits related matters.
• Arrange payroll information and templates for annual budgeting and forecasting.

Requirements:

• Diploma in HRM or equivalent
• At least 5 years of payroll experience in F&B/Retail Industry.
• Hands-on experience doing payroll processing for at least 500 headcount using Timesoft System.
• Highly meticulous and with an eye for detail.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

• Maintain standards of hygiene and cleanliness in all kitchen and related areas.
• Co-ordinate with Sous Chef in ensuring that Kitchen operations are efficient and timely.
• Recommend and organize proper and systematic storage of food items in the kitchen.
• Assist in preparing duty rosters schedules vacation and public holidays accordingly.
• Competent in health & safety, and other emergency procedures.
• Direct and handle all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Prepare duty rosters as directed, and schedules vacation and public holidays accordingly.
• Ensure the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
• Liaise with purchasing and suppliers to ensure that all food items ordered are delivered and stored hygienically and kept safely.
• Ensure that an accurate and up-to-date maintenance in recipes.
• Assists in menu planning and utilises sales analysis.
• Undertake any other duties assigned by the management.

The Receiving Store Officer is responsible for the daily receiving and store operations ensuring all deliveries are received properly, checking on the quantity, price, weight, quality and specifications against an authorized Purchase Order and market list before acceptance of goods. He/She is also responsible for maintaining the inventory in the Beverage Store ensuring all stocks are received and issued properly and accurately with supporting documents.

Summary of Responsibilities

• To understand and meet all requirements and guidelines with total compliance as per the hotel Receiving and Store Policies and Procedures and MOHG Food Suppliers Management Policies.
• All documents and records are to be correctly and accurately kept and filed on a timely basis.
• Monitor all purchases and delivered items to ensure quantity, quality, price, weight and specification and receiving guidelines are met.
• Understand, monitor, and update food supplier’s audit files and documents to ensure HACCP compliance.
• Monitor and take inventory of beverages, prepare requisitions for stock replacement and highlight expiring stocks and out-of-stock.
• Develop and assist methods and procedures for handling, storing and rotating stock.
• Take necessary precautions to prevent beverage breakages, spoilages, and discrepancies.
• Keeps storage facilities, receiving and loading areas, in a neat, clean and orderly fashion.
• Check and post invoices of products received into the system accurately and on a timely and daily basis.
• Any other duties pertaining to purchasing, shipping or receiving deemed necessary by the Purchasing Manager/Director of Purchasing.

Requirements

• Minimum 2 years’ experience in similar capacity
• Preferably with experience working in hotel or tourism industry
• Great communication and negotiation skills
• Proficient in Microsoft Office applications
• Displays initiative and willingness to learn
• Commitment to professional values

About the Restaurant

Ranked #8 on the list of Asia’s 50 Best Bars 2021 and inspired by the Pacific Ocean and rich culture of Asia’s ports, MO BAR is a vibrant experience that celebrates the flavours and aromas of the region.

Key Responsibilities

• Attend daily briefing and ensure all job assignment duly carried out
• Greet and bid farewell to guests in a professional and warm manner
• Carry out suggestive selling
• Assist manager to ensure a smooth operation
• Ensure that all tables, chairs and operating equipment are clean and ready for service
• Respond proactively to guest queries and ensure appropriate action is taken in a timely fashion
• Assist cashier in preparing and presenting bill
• Read the outlet logbook daily to be informed of all information
• Maintain a high standard of personal grooming and portray a professional image at all times
• Assist and conduct all training as per assigned by Bar Manager
• To ensure that Respak and InfoGenesis are properly set up in accordance to meal period
• Any adhoc duties assigned by the Bar manager

Job Requirements

• Service-oriented team player with excellent interpersonal and communication skills
• Able to multi-task and work under pressure in a fast pace environment
• Preferably has experience working in either a luxury restaurant or hotel industry
• Candidate must possess at least a Higher secondary/Pre-U/A level/College, Professional Certificate/NiTEC, Food & Beverage Services Management or equivalent
• At least 1 year(s) of working experience in the related field is required for this position

Are you passionate about SCM and keen on driving growth in a dynamic and innovative environment? At our group managing YOLE (www.yole.com) and Tapas Club (www.tapasclub.com), a leading and fast-growing and food tech company, we are seeking a skilled Logistic & Procurement Executive to join our team and play a pivotal role in our success in the Singapore market.

DESCRIPTION

· Manage daily deliveries to stores and supermarkets with logistic provider

· Inventory management – movement of stocks, stores, ambient, cold room & bonded warehouse.

· Liaise with 3pl warehouse (3 warehouse)

· Calculation of consumption

· Month end closing numbers (inventory/logistic cost) to finance

· Procurement – sourcing of products and purchasing

· Orders to local/overseas suppliers

· Handling import and export, including documentation

· Manage franchisee/distributor orders and customer service

· Manage all governmernt licensing (food shop license, liquor license, ura license, broadband contract, import license etc)

· Create sales orders and invoices in netsuite system

· Liase with supermarkets store managers and buyers (FMCG)

REQUIREMENTS

· Diploma/Degree in logistics / SCM

· At least 4 years of related working experience

· Able to work independently with minimum supervision

· Dependable, responsible and possess positive working attitude

· Possess initiative and able to organize and prioritize work

· With experience of using accounting software, knowledge of Netsuite is a plus

· Advantage to have experience in F&B industry / FMCG

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: $ 7000 to $ 8000

Requirements:

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B / Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Responsibilities:

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Job Summary

Reporting to the Executive Chef, the Chef de Cuisine is responsible and accountable for the overall success of Dolce Vita. He/she will personally perform tasks and lead the culinary colleagues in daily operations. He/she will work towards continuously improving guest and colleague satisfaction which achieving financial and non-financial targets set by the Executive Chef.

Key Responsibilities

• Prepares and cooks foods of all types, on a regular basis or for special guests or functions
• Develops, designs, or creates new applications, ideas, menus, promotions, or products, including artistic contributions
• Oversee food preparation in the kitchen to ensure timely production and quality of food are met
• Ensure and maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
• Ensures compliance with food handling and sanitation standards
• Follows proper handling and right temperature of all food products
• Supervises kitchen shift operations and ensures compliance with all MOHG policies, standards, and procedures
• Maintains purchasing, receiving and food storage standards
• Review and implement necessary maintenance of all kitchen equipment
• Observe and anticipates business volume and adjust kitchen’s inventories when necessary
• Develop and implement training plans for colleagues to develop critical skills such as culinary and customer service skills and to ensure that the team’s knowledge on kitchen safety is up to date and refreshed regularly
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• Provide leadership, training, and supervision to the team
• Participate and contribute actively to the development of the kitchen through business strategies discussions
• Plan and prepare the team’s duty roster on a weekly basis
• Review manning level on a regular basis to ensure that kitchen is operating at an optimal level where both financial goals and business goals such as guest satisfaction are uncompromised
• Work with the Executive Chef to develop new menu and recipes

Key Requirements

• Minimum three (3) years of experience in a same capacity as Chef de Cuisine in international luxury hotel groups or well known Italian restaurant.
• Service-oriented team player with strong leadership and people skills
• Able to multi-task and work in a fast-paced environment

Job description :

• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

Requirements:

• Work experience as a F&B supervisor or similar role in the hospitality industry.
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: $3000 to $ 3500

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

As a Sous Chef specializing in Indian cuisine, you will play a crucial role in our kitchen's day-to-day operations. You will work closely with the Head Chef to ensure the consistency and excellence of our menu offerings. The ideal candidate is not only a skilled and creative chef but also possesses strong leadership qualities to manage and inspire the kitchen staff.

Key Responsibilities:

Menu Development:

Collaborate with the Head Chef to create and refine the restaurant's Indian menu.

Introduce innovative and authentic dishes while maintaining a balance between tradition and modern culinary trends.

Kitchen Management:

Oversee daily kitchen activities to ensure a smooth and efficient workflow.

Monitor food quality, presentation, and adherence to recipes and standards.

Staff Supervision:

Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment.

Conduct training sessions to enhance the team's skills in Indian cooking techniques and flavors.

Quality Control:

Maintain high standards of food quality, taste, and presentation.

Conduct regular tastings and inspections to ensure consistency.

Inventory Management:

Manage inventory levels of ingredients, spices, and other kitchen supplies.

Collaborate with the procurement team to ensure timely and cost-effective sourcing.

Hygiene and Safety:

Enforce strict adherence to hygiene and safety standards.

Conduct regular kitchen inspections to identify and address potential hazards.

Collaboration:

Coordinate with other departments, including front-of-house staff, to ensure seamless communication and customer satisfaction.

Collaborate with the management team on special events, promotions, and catering opportunities.

Qualifications:

Proven experience as a Sous Chef or Senior Chef de Partie in an Indian restaurant.

In-depth knowledge of Indian culinary techniques, spices, and regional variations.

Strong leadership and communication skills.

Creativity and ability to contribute to menu development.

Excellent time management and organizational abilities.

Knowledge of hygiene and safety regulations.